Written by Kate Tietje

Written by Kate Tietje

Bean soaking is an easy staple of many traditional cook’s kitchens.  Soaking beans makes them easier to digest and more …

Written by Kate Tietje

Written by Kate Tietje

**Quickly, before I begin this post…I just found out that the senior midwife who delivered both our boys, Abby, has died tonight, Nov. 30. She went peacefully, in her sleep — she was in her 60s. We are in shock, she was happy and fine only on Thanksgiving! Please say a prayer for her family.**

Nuts are an excellent food — high in protein and fat and a lot of key nutrients, including magnesium (which many people are lacking in). However, they’re also high in phytic acid, an anti-nutrient which binds a lot key nutrients and makes them hard to digest. It also means the nutrients aren’t available to your body.

Written by Kate Tietje Mashed potatoes are yummy.  Truly.  I have spent years trying to make really amazing ones.  When …

Written by Kate Tietje

Do you use vanilla extract in baking?  I know I use mine a lot for baking, homemade ice cream, and other things.  There are a lot of reasons why I choose to make my own extract for these purposes, which I will share with you.  And then I’ll get to the good part: how to do it!

Butter.

It’s a wonderful fat. However, buying GOOD butter (grass-fed, organic) is expensive. We’re talking anywhere from $5 – $9 a pound. That can get expensive, especially if you go through butter like we do (about 1 – 1.5 lbs. per two weeks). However, making it yourself is MUCH cheaper! And it’s easy, too. Today I’m going to show you how.