The biggest challenge for non-dairy diners is to find a tasty, melt-able completely dairy and casein-free cheese. Having tested and tasted scads of non-dairy cheeses that had the texture and taste of rubber, I was fairly skeptical about trying the Daiya non-dairy cheeses that reportedly melt like dairy cheese, while containing no casein or dairy […]
Review: Whole Wheat Bread Making
March 20, 2012 By
Whole Wheat Bread Making Book Review by Vickilynn Haycraft “Whole Wheat Bread Making” by Donna Miller of Miller’s Grain House is a delight to read. I have had the pleasure of hearing Donna Miller teach her whole wheat bread making class in person and I was drawn in by her warm, inviting and adept […]
Homemade Whole Grain Matzah
February 29, 2012 By
Homemade Whole Grain Matzah Vickilynn Parnes Yield: 20 matzah 2 cups hot water 2 tablespoons butter (or olive oil) *or good fat of choice 2 teaspoons salt 2 tablespoons honey – optional 4 1/2 cups whole wheat flour — more as need to make a sturdy dough *You can use sprouted flour here if desired. […]
Donvier Yogurt Cheese Maker
February 17, 2012 By
Do you love Greek yogurt and yogurt (cream) cheese? Are you seeking a healthy, homemade, inexpensive alternative to cream cheese or sour cream? Then, this handy manual yogurt cheese maker is perfect for you! Whether you make your own raw milk yogurt, or purchase yogurt with actives cultures, the Donvier Yogurt Cheese maker will perform […]
Global Sun Oven
January 31, 2012 By
Harness the free energy from the sun to bake, broil, steam, dehydrate and even more. The idea of using the sun to cook our food is not a new one, in fact, it’s ages old and successfully used with many variations. Today you can find solar cookers in all shapes, sizes, design, price ranges and […]
Review: Easy Sprout Sprouter
January 18, 2012 By
What is sprouting and why should we do it? Sprouting is the act of allowing your seeds (grain or legume) to grow (germinate) without soil to be used as fresh food. This germination accomplishes so many important things, but a few highlights are: 1) the sprouted seed becomes a nutrition powerhouse and a superfood. Read […]
Book Review: Back to Basics
January 18, 2012 By
Back to Basics, the compilation of popular Cooking Traditional Foods’ Menu Mailer series, is a jam-packed 322 page manual of everything you always wanted to know about buying, storing and preparing real foods in the traditional method. Not only is this an amazing recipe book, complete with options for those dealing with food allergies and […]
Book Review: Real Food Storage
January 18, 2012 By
KerryAnn Foster of Cooking Traditional Foods, has experienced first hand the pros and cons of having to feed her family totally from a food storage while not sacrificing the types of food her family prefers or requires (due to allergies). During Kerry’s husband’s 11-month period of unemployment, the Foster family was able to place their […]
CornDog Casserole
January 14, 2012 By
CORNDOG CASSEROLE Make cornbread batter (recipe following) and pour it into a buttered 9 x 13 pan. Cut organic all-chicken or all-beef hot dogs in pieces and “bury” them in the cornbread batter. Bake at 400 degrees for 30-40 minutes, or until center is done to the test. (Insert knife into cornbread and when done […]
Review: Back to Basics by KerryAnn Foster
January 5, 2012 By
Back to Basics, the compilation of popular Cooking Traditional Foods’ Menu Mailer series, is a jam-packed 322 page manual of everything you always wanted to know about buying, storing and preparing real foods in the traditional method. Not only is this an amazing recipe book, complete with options for those dealing with food allergies and […]
