I love all the different flavors of nut milks and butters. Coconut milk and almond butter being two of my favorites. After looking up how to make different nut milks from scratch and realizing how easy it was, it got my thinking… what about yogurt? Let’s experiment! Since cashews are a soft nut with a […]Read More Cashew Yogurt
Some people like cream or honey with their tea, but how about some bacteria? Enter: Kombucha. Kombucha is thought to originate in the Far East. The first recorded use of Kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality.” Kombucha is made by adding specific strains […]Read More Kombucha Homebrew
I’m stepping up my chickpea game! They are a perfect addition to my roasted veggie bowls, or just to snack on. It only take a few minutes to whip these together, then simply pop them in the oven. Hopefully you’ll be as happy as I am when I munch on these crispy little balls of […]Read More Roasted Chickpeas
Avocados are one of my favorite foods (up there with kale). Super versatile, good on its own, or added to almost any dish for smooth creamy fatty yumminess. When they stopped carrying my favorite avocado dressing at the grocery, I decided it was time to make my own creation. Since I was making roasted vegetables, […]Read More Zingy Avocado Dressing
Broccoli sprouts are delicious and super easy to grow! Not to mention packed full of sulforaphane, which I first learned about from Ph.D. Rhonda Patrick (in depth video) when I watched her on PowerfulJRE. I was instantly intrigued. I have purchased a variety of different sprouts over the years at the grocery, but had never thought […]Read More Grow Broccoli Sprouts!
My favorite method of cooking a roast is in a slow cooker, or dutch oven, but if you don’t have that available, this is another great method! KITCHEN UTENSILS: Baking rack* Edged sheet pan* Aluminum Foil Oven safe thermometer* Plastic wrap Mixing bowl* Kitchen tongs* Wood cutting board* Chef’s knife (my FAVORITE knife*, worth ever […]Read More Eye Round Roast
I love making big batches of soup to eat off of all week. So simple and delicious. I adapted this recipe from one of my friends (thanks Callie!). It is very hearty, packed full of flavor, and will definitely fill you up. Prep by chopping all of your vegetables and sausage. Then you are ready […]Read More Loaded Cabbage Soup