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Home Canning Tips From a Seasoned Pro

By | September 27, 2013

Just like years prior, summer has drawn to an abrupt end. The months of vacation, warm weather, and time spent with family always seem to conclude so quickly. Our lives have gotten so busy that the memories we wish would last forever are gone in a blur. Even though your vacation is over, the delicious Read More

Tips for an Easy, Real Food Morning (even if you're not a morning person)

By | September 4, 2013

Image by Kate Ter Haar. As back-to-school season approaches, many of us are scrambling to settle back into some semblance of an efficient, but easy morning routine. To some, this is simple, but to others who aren't morning people (like me) – this might be one of the greatest feats of the fall. On what Read More

To Juice or Not to Juice?

By | August 27, 2013

It was almost a year ago when my husband and I decided to jump on the juicing bandwagon. We had been enjoying the benefits of a clean, whole foods diet and felt juicing would contribute to that.  With very little idea of what we were doing we bought a juicer and jumped right in.  I Read More

The 10 Best Foods For Postpartum Health

By | August 21, 2013

  Potassium Broth is a broth made up of potato skins, carrots, and celery. It is best sipped warm like tea, it will rejuvenate you and speed your recovery after childbirth. Don’t forget to add a tablespoon of whey into each cup, it will help you digest and absorb the potassium and other minerals in the broth. It Read More

Treating Headaches with Food

By | August 20, 2013

image by r.nial.bradshaw I recently asked three different groups of people this question: “If you could cure one health issue or annoying symptom, what would it be?”  In all three groups, the most common answer was headaches.  It seems headaches have become, for many people, just a regular part of the week.  But they don’t Read More

Fats For Healthy Fried Foods

By | August 13, 2013

Traditional Fats Only in recent history have fried foods been touted as “unhealthy.” Traditionally, fried chicken was made by frying the chicken in animal fats such as lard or tallow. Fats were eaten in generous amounts if they were available, and fats like bacon grease were never wasted! People didn’t fear from eating these fats. Read More

How to Reverse Engineer Any Store-Bought Box, Can, or Package

By | August 9, 2013

How many of the following ingredients do you have in your kitchen? Yeast extract, caramel color, sodium benzoate, soy lecithin, disodium inosinate… I didn’t think so. So often, we purchase boxed or canned foods not only because they’re convenient, but because we’ve gotten so used to recipes that use them. (Green bean casserole with cream Read More

The Perfect All-Purpose Kitchen Knife

By | August 6, 2013

Image by Kyle Marsh. When it comes to useful kitchen tools, it definitely pays to be the sharpest knife in the drawer. But beyond simple sharpness, a good all-purpose kitchen knife needs to have many qualities in order to make it a proper chef’s (or home-grown cook’s) right hand man. A quality knife feels heavy Read More

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