Month: April 2019

Almond Pancakes

  • 1 1/2 cups almond flour
  • 1 cup of milk or cultured milk
  • 3 Room-temperature eggs
  • splash of vanilla

In a large bowl whip eggs and then add vanilla, milk, and almond flour. Mix well. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Top with lots of butter and your favorite homemade syrup, honey or maple!

Save the leftovers, they make wonderful sandwiches or peanut butter and jelly.

Caramel Toffee

  • 1 cup butter
  • 1 cup honey
  • 1 or 2 TBS of water
  • parchment paper

Heat on the stove top on medium high heat string consistently until thickened. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! Top with melted chocolate, sprinkle with chopped nuts!


Syrup and Jam

  • 2 cups fruit (we used strawberries)
  • 1 cup filter water
  • 1 cup local honey
  • Makes one 16 oz syrup
  • One 8 oz jar of spreadable jam

No wasting here!

Place fruit honey, and filter water in a saucepan. Mix and bring to a boil; boil for about 10 minutes. Reduce heat to medium-low and simmer until fruit is mushy and sauce is thick. Strain strawberries through a fine mesh or cheesecloth in a jar. Scoop out mushy fruit and place in another jar.

Strawberry jam and syrup is complete!

Strawberry syrup is delicious in milk, toppings for pancakes, waffles, smoothies or homemade ice cream


Food Sensitivities and Difficult Behavior in Children

While every parent may dream of having a healthy, happy baby, some of us are blessed instead with a more complex “bundle of joy”.  We noticed a change of behavior in 6th (of 7!) child after we started him on wheat at the age of ~ 16 months.   Our blonde, beautiful baby boy that always smiled began banging and bruising his head, biting others, and pulling my own blonde locks at night while he fought off sleep.  My family is not the only one to have a puzzling and heart-wrenching story like this, but what may be looked at as a “phase” or “personality” that we were just expected to live with is something that I decided to look into and take a different approach to remedy these problems. 

A big question that each parent may ask in uncomfortable situations like this is “Why?”; why did my child suddenly change, why is this happening- and yet they may come up short with no answers that lead to change.   I have experienced a lifetime of medical issues, especially centered around the food, chemicals, and substances that I use in and on my body and that are used around me, so I decided to look in to my son’s problems with a mindset that there was something in his environment that was causing his behavior that we could change.   

My son is now 4 years old and we have learned a lot together through the years (and tears).  I have learned how to read his subtle behavior changes to help me determine his needs and reactions to certain foods and substances. For instance, I notice that when he has wheat, corn, oranges to name a few foods; he exhibits aggression, hair-pulling, screaming, and contorts his face by sticking his tongue up his nose which are actions that he normally does not do.   I believe that this is because his body is reacting adversely to particular substances in his diet. 

My husband and I recently decided to nourish our son with the “GAPS Diet” that focuses on gut health and the variety of bacteria that flourish and live in your body depending on the different foods you eat.  When we focus on giving our son the nutrients that he needs to help his little body grow and avoid the substances that may create reactions in his little belly, we notice that his behavior is pleasant and he is the smiling angel baby that I dreamed of. 

You can learn more about the GAPS diet at www.gapsdiet.com.  I hope that my story can give some hope to other parents that are dealing with difficult behavior in their otherwise wonderful child and that I can encourage folks to pay attention to how they themselves act and feel based on the food and substance that you consume. 

Traditional Food Preparations Classes

Stay tuned for updates on new classes featuring traditional food preparations such as Introduction to Ferments, Traditional Grain Soaking Methods, Back to Basics Bone Broth, and Counter-top Dairy Culturing! I’m an educator promoting the principles of Weston A. Price diet.

  We will be hosting workshops to show you just how easy it is. This will be a series of workshops looking at all aspects of Traditional cooking and the benefits. The workshop will give all the skills you need to start fermenting and prepare traditional meal for your family with confidence.

We offer private classes or workshops   

  • Kitchen Prep & Cooking Techniques
  • Making Kombucha
  • Sourdoughs
  • Making Milk Kefir and Kefir Soda
  • Making Fermented Foods
  • Preparing Grains, Seeds, Nuts, Beans for Maximum Nutrition
  • We have a limited number of spots so register now to hold your place!

We have a limited number of spots so register now to hold your place!

April 2019
« Mar   May »

Cancellation Policy: For cancellations, please notify us 24-48 hours in advance. All services must be paid for prior to your chosen services being provided.

Kefir Cheese

Did you know…? Milk Kefir can be swapped out for cream cheese in recipes and also made into ice cream! Keifer is a fermented liquid that provides microbiotics to your diet; it can be made in water or milk. Check out these options for tasty and healthy dairy-based food for your family.

Once the milk starts to curdle it will need to be strained through a cheesecloth. Do not forget to remove your Kefir grains…


  • Finished Milk Kefir
  • Cotton bag or cheesecloth for making cheese
  • Bowl

How to Make Milk Kefir Cream Cheese

  • Once the whey has separated about 1/4 inch from the milk kefir use a cheesecloth to strain so the kefir can separate from the whey.
  • Hang the cheesecloth above a bowl and drain off whey for 12 hours or until the whey stops dripping.
  • When the kefir is no longer dripping, wrap the cheese in the cheesecloth or whatever you use to drain it and place it in a colander.
  • You may place a semi-heavy object on top of the cheesecloth to help the liquid drain the whey faster. Once the whey has drained off the end result will be a delicious, healthy, pro-biotic-filled cream cheese product.

Kefir Cream Cheese!

** Note: Do not toss the whey (liquid) there are millions of amazing digestive enzymes and live probiotics in it too. Transfer it to a glass bottle/jar and store in the fridge for later use. Plants and critters (people too!) love whey!

Looking to purchase goat milk shares? Need fermented starts to begin your Healthy Traditions for your Healthy Family? Contact us online.

Local pick up only!

Water Kefir

Ferment For The Gut

My morning routine takes less than 10 minutes a day…


  • Sugar
  • 1 quart of Water
  • 1/4 Cup Water Grains


  • 1/2 Gallon Glass Jar


  1. 1/2 cup sugar into the jar.
  2.  1 cup of filtered hot water.
  3. Swirl to dissolve the sugar. (I use Turbinado.)
  4. Fill with room temperature or cool filtered water.
  5. Add 1/4 cup of water kefir grains to each quart of water. 
  6. Cover the jar and place in a warm spot to culture for 24-48 hours.
  7. After culturing is complete, prepare a new batch of water kefir, (steps 1-4 above)
  8. Separate kefir grains from the finished water kefir.
  9. Place kefir grains in the new batch of sugar water.
  10. The finished water kefir is now ready to consume, or store in the refrigerator.
  11. Water kefir can also be refermented with fruit, juice, or coconut water for a fantastically fruity, lightly carbonated beverage!

Need Ferments to start Healthy Traditions For Healthy Families

Local picks up only