If you are looking for a gift idea for the foodie in your life, we have the ultimate cookbook for him or her, America: The Cookbook. P. Allen Smith wrote the guest essay for Arkansas, speaking to his appreciation for family gatherings, influenced by the abundant natural resources in his home state. Read more
Fall’s cooler temperatures alert us that winter is on its way. That doesn’t mean that it’s time to carbo-load and prepare to hibernate like the bears, though. By making low-carb alternatives, you can enjoy some of your favorite comfort foods without packing on the pounds. Read more
Back in the day, a dessert called a “fat bomb” would have sent the health-conscious running for the hills. Yes, these little sweet treats are chock full of fat, but it’s the kind that’s good for you. Read more
How many broccoli stalks have you tossed in the trash? We’re all guilty of it. The gnarly looking stalks just don’t seem as appetizing as those frilly florets. Since you pay for broccoli by the pound, you’re literally throwing away money when you discard the stalks. With minimal effort, though, you can whip up something delicious. Read more
For a nutrient boost, try my DIY super greens powder. It’s a great way to put those extra leafy greens to good use and to add vitamins and minerals to your meals or snacks. Read more
Jennifer Burcke from 1840 Farm shares with us how to make delicious, nutritious bone broth.
Until a few years ago, I had never made homemade bone broth. I had created my own stock and quick broth with good success, but I didn’t realize that I could make something with more flavor and nutrition without creating any extra work for myself in the kitchen.
Since then, I find myself unable to pass up the opportunity to turn the leftovers from a roast chicken into a batch of bone broth. I love transforming something that used to be discarded into a bone broth full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals. Read more
Jennifer Burcke from 1840 Farm shares with us her homemade vanilla extract and sugar recipes.
Making your own vanilla extract puts you in complete control of the final product. You can choose the quality of the ingredients and determine the strength of your homemade extract. Making your own extract can also be a real money saver. For the price of a small bottle of premium extract from the store, you can create a steady supply of your own extract to use in your family’s favorite recipes. Read more
Aren’t fruit roll-ups such a fun snack? I hate that the store-bought variety often contains more processed ingredients and preservatives than actual fruit. I’m going to show you how you can make your own, though, for a family-friendly treat that’s all-natural.
For this recipe, I used strawberries and raspberries, but you can play around with any fruit combination you’d like.
Fruit Roll-ups Ingredients:
- 8 oz strawberries
- 1 cup raspberries
- 3 tablespoons stevia
- 1 tablespoon fresh mint
- Fresh juice of half a lime
To Make the Fruit Roll-ups:
- Preheat the oven to 275˚ Fahrenheit.
2. Trim the stems off the strawberries and chop the mint.
3. Place all ingredients in a blender and puree until smooth.
4. Add the puree to a saucepan and cook over medium-high heat until thick and jammy.
5. Spread onto a parchment-lined backing sheet.
6. Place in the oven and dehydrate for 3-4 hours.
7. Remove from the oven and let cool completely.
8. Transfer to a cutting board and cut into strips using a pizza cutter.
9. Roll them up and enjoy.
You can watch the recipe in action here.
Make a statement at your next party with flowers and not just in the center of the table. If you’re looking for a clever, inexpensive favor for your guests, try these edible flower lollipops that will have everyone talking. Try this recipe from author, chef, and modern-day pioneer Georgia Pellegrini.
by guest writer Jennifer Burcke
(from the Naturally holiday e-mag)
When asked to declare my favorite food to prepare and enjoy with my family, the answer is simple: pie. I love to make pie almost as much as I love to eat a delicious, flaky pie crust filled to the brim with the best of what the season has to offer. If I can share that pie with friends and family, then all the better.
I was blessed with a grandmother who was a gifted pie baker. When we visited her, she would always greet me with a warm embrace and then humbly proclaim, “There might be a little pie.” My feet could barely carry me fast enough to discover what sort of pie she had made in anticipation of our arrival. More often than not, she would delight with not one, but two or three freshly baked pies cooling on the counter.