Nourishing. Satisfying. Gourmet.
From the category archives:
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The facts on what seafood you should eat is in murky water. There are so many variables, opinions, and considerations. I had hoped to be able to write just one post covering all of the issues but I’ve realize that it will take just a little time to thoroughly address every issue. [...]
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One frequent question I receive is whether or not we should soak almond flour when using it for baked goods. I know that many of my readers like to use not only gluten free flours, but also flours that are grain free as well. Almond flour is a popular choice.
I am not completely clear on [...]
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A very kind friend has been helping with my feedburner issues. They aren’t completely fixed yet, but there is a temporary fix on it now. Are you all getting the updates yet? So sorry for all of the technological difficulties lately! We are trying to resolve them. When it rains, it pours!
I recently read [...]
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Once you know the amazing benefits of lacto-fermentation (I really just named a few yesterday, Benefits of Lacto-Fermentation), the next question is how to get started and which method works best.
Today I would like to share specifically about the fermentation methods for vegetables. I thought I would share some of the different ways I have made lacto-fermented vegetables, the pro’s and con’s of the different methods, plus some new ideas that I am excited to dig deeper into! As always, I would love to hear your thoughts and experience too.
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