Fire Cider

Fire Cider 1

When my BFF dropped off six perfect little empty bottles, I was inspired to utilize them as carriers for this season’s remedy gift for friends, neighbors and clients.  Since I had always wanted to try Fire Cider and had a month to go before the end of the year, I decided to make my first batch. I can now report from my own(…)

Non-gluten Bread 1

The fall season is upon us, and naturally I crave heavier richer foods. Especially carbohydrates. Toast with butter, to be specific. But, here’s the thing – I try to limit carbohydrates, especially breads. How I satisfy my craving for bread is by making non-gluten bread recipes, even though I am not gluten intolerant. Because they are(…)

Borgenola Raw Breakfast Recipe

Borgenola Raw Breakfast Recipe 3

Borgenola, that’s the name of my new favorite raw breakfast.  It’s named after my trusted advisor, Danny Borgen, because it was his brainchild, but like all inventions with a good original formula, it evolved. Originally, Danny turned me on to his after workout snack/lunch, which was a combination of flax and pumpkin seeds.  As his(…)

Homemade Energy Bars

Homemade Energy Bars 2

Months before our epic John Muir Trail hike last summer, I experimented with making homemade energy bars; the goal being to bring along tasty nutrient rich snacks that could fuel us on our calorie burning days. I scoured all the energy bar recipes on the web and closely inspected the ingredients lists on the huge(…)

Fermented Kohlrabi 0

Chop. Chop.  Time to harvest and preserve the kohlrabi.  I had a hunch kohlrabi would make a good ferment because as a brassica it is sweet, similar in color, and crunchy like cabbage, but this outer-worldly looking vegetable is even more versatile.  In this ferment, I added Hungarian hot wax peppers to give subtle spice,(…)

Raw Italian Giardiniera Recipe

Raw Italian Giardiniera Recipe 0

Many years ago, we were introduced to Italian Giardiniera when our roommate at the time, Tommy G., would “mule” gallon jars of giardiniera from the Italian section of his hometown Chicago.  Even though this particular giardiniera was cooked and pasteurized, and used cottonseed oil as the main oil, we still loved it every time Tommy(…)


Shio-Koji 0

If you are looking to add more fermented foods into your diet this summer, try making shio-koji(salt koji).  It’s uber-easy and extra tasty. Koji, rice inoculated with the Aspergillus oryzae spores, is commonly used in making traditional Japanese fermented foods like miso, sake and soy sauce, but it is also used to make this salt(…)

Nettle Chip Recipe

Nettle Chip Recipe 1

In my last post, I shared the benefits of using nettles for morning blended drinks and infusions.  I can attest that these drinks have successfully replaced for my morning coffee.  Because I collected more nettles than I could use in a week, I tried think of more ways to use them besides in soup, and(…)

A Shot of Nettles

A Shot of Nettles 1

It’s that time of year.  Yep, time to get off coffee.  A half a cup a day was fine, desirable even, during the cold winter months but now that the days are lengthening and warming, the uprising Qi in the earth and in my own body, wants to burst out.  Sorta, but, not really.  I(…)

Nukazuke (Rice Bran) Pickle Recipe

Nukazuke (Rice Bran) Pickle Recipe 3

There are some foods that are just too damn exciting, and not just to the palate.  Nukazuke, rice bran pickles, fall into the “I wish I would have done this sooner” category.  Not only are they crisp, their flavor is subtle, but with a complexity unique to each vegetable’s qualities. And, just as significant, the(…)