Pancakes are one of those rare indulgences I allow myself. The buttery, sweet goodness is such a delight first thing in the morning. The issue is that I’m trying to cut wheat from my diet and a lot of the gluten free varieties don’t measure up. That is, until I found the Birch Benders Paleo…
Tag: Nourishing Our Children
Avocado Egg
Avocados! These are the perfect high fat, creamy fruit – a large berry – that makes a delicious addition to any meal. The versatility is endless with this beautiful green fruit. Until recently, I only ever used them in guacamole, as toppings on tacos or in my favorite salad. That is, until I discovered the…
Lemon Macaroon Cheesecake Tartlet
Cheesecake is probably my favorite dessert. If I opt for dessert, it’s always my go to when I’m at a restaurant. I never thought a raw cheesecake would ever measure up, but this recipe is fantastic! When I think of Cheesecake, I think of my friend Jen. She was my roommate for several years and…
Perfect Welsh Rarebit & Chilli Jam
I was browsing through YouTube looking for some interesting recipes, when I came across some of Jamie Oliver’s old TV shows. He was always one of my favorite celebrity chefs. His passion for school lunches and the whole Food Revolution always spoke to me. I feel much the same passion for food and the need…
Pizza Fat Bombs
I don’t know if you’ve heard, but Fat Bombs are all the craze these days! It’s a wonderful way to get healthy fats into your body while enjoying something delicious. For the longest time, I thought they were only a desserty thing. I had NO idea there were savory options too. The options are only…
Baby Daikon Radish Ferment
I have a friend who absolutely adores my radish ferments. She can sit down and eat a whole jar at a time. So when I can get my hands on some radishes, I’m always sure to bring her a jar. As my motto states (Fermentation does all the farting for you!), you might be able to imagine…
Orange Cake
“This delicious cake incorporates the principles of both lacto-fermentation and enzyme nutrition. The flour is soaked in cultured cream and yoghurt and, after cooking, the cake is soaked for another day or so in a mixture of orange juice, lemon juice and raw honey, whey and brandy or sherry. This imparts enzymes to the cake along with flavor and moistness.” Nourishing Traditions, pg 567