Show Me The Whey pt. 2

In an earlier post, I took at look a using yoghurt as a source of liquid whey, which in turn can be used to make all sorts of great stuff like lacto-fermented ketchup or raisin chutney.  I also touched on some of the ways to use the solids that are left after the whey is … Continue reading Show Me The Whey pt. 2

Nutritionist Group: Feed Your Kid Kraft “Cheese Product”

#Kraft can’t call its individually wrapped, orange-colored slices “cheese,” at least not precisely. Hell, it can’t even use the phrase “pasteurized process cheese food,” because the Food and Drug Administration requires products with that designation be made up of at least 51 percent real cheese. Instead, Kraft’s American singles bear the appetizing appellation “pasteurized process … Continue reading Nutritionist Group: Feed Your Kid Kraft “Cheese Product”

Curried Egg Salad on Warm Cumin and Garlic-Scented Naan

Farm-fresh eggs, slivered scallions, still-warm-from-the-sun tomatoes, Madras curry and homemade mayonnaise atop cumin and garlic-scented naan.. For the Mayonnaise (adapted from a recipe by Sally Fallon) Makes 1 1/2 cups 1 whole farm-fresh egg at room temperature 1 farm-fresh egg yolk at room temperature 1 teaspoon homemade mustard 1 1/2 tablespoons fresh-squeezed lemon juice (about … Continue reading Curried Egg Salad on Warm Cumin and Garlic-Scented Naan

Easy Raw Chevre

Hi, I’m Wardeh (‘Wardee’) from GNOWFGLINS. I was thrilled when Ren asked me to guest post on his blog. It took me awhile to decide what I would share, but I finally settled on my recipe for a no-mess, can’t-go-wrong, delicious, and beneficial cheese – raw chevre. Chevre, a soft spreadable cheese from raw goat … Continue reading Easy Raw Chevre

Red Lentils Tarka with Raisin Chutney

A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread.. For the Chutney (adapted from a recipe by Sally Fallon) 1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour 2 cloves of garlic, peeled 1/2 bunch … Continue reading Red Lentils Tarka with Raisin Chutney