Today, I made a delicious tooth powder!  It's simple, fluoride-free, and aims to polish off all that plaque-causing gunk.  Oh yeah, and it only cost $1.25 to make a cup of tooth powder... that's ~200 uses!

Okay - I have (almost) nothing against toothpaste.  I'm not well-versed on the great fluoride debate, and I'm simply unsure about the purpose of glycerin (a sugar) in toothpaste... 

I just like making my own products.  And Julia Roberts (remember that smile?) says she only brushes with baking soda and salt.  So there.  Good enough for me.  Let's get to, it shall we?

 
 
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Drizzled over soft cheese = Divine
I love late spring so much.  Strawberries, rhubarb, preserving... oh my!

Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving.  We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!

My first act of fruit-in-jar goodness?  You guessed it:

Strawberry rhubarb preserves.  It's a classic.  And I've never done it before!  It's more chunky than a jam, and positively oozes with delicious sauce.


 
 
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These pickled radishes are good.  I mean, I expected them to be good, but I didn't expect them to be this good!

Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption. 
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.

It was a great choice on my part, for sure.  Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies. 

Plus, they're so darn purty...


 
 
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Last week, I was a vegetarianThis week, I bought whole fryer chicken, and stretched its galline goodness as far as I could. 

The three stages are simple: 
Roast, Leftovers, Stock

By using all available parts of the chicken, we honor its death, nourish our bodies, and spend our money wisely. 


 
 
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It's hardly a secret - I love cheese.

My all-time favorite is extra sharp cheddar, but any cheese is worth my time!  After making yogurt last week, I had about a quart of milk left over.  So I made some cheese!

Farmer cheese, and its cousin paneer, is by far the simplest cheese to make - you don't need rennet, it doesn't need to age, and there are only two ingredients. 

Got milk?  Got vinegar?  Great - let's make cheese!


 
 
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I've wanted to make dandelion wine for, oh... six years now.  And guess what?  Today, I made dandelion wine!

Sure, it won't be drinkable for months, but I'm excited!  And since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.


 
 
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Thick, creamy, a lil' tangy... yogurt cheese is incredibly versatile.  You can use it simply as a thickened 'Greek' yogurt, as labneh, as a spread for crackers & bagels, with fresh fruit, as a substitute for cream cheese, a base for sour cream dips, and even as whipped cream, cheese cake, & cake frosting (or so I hear).  Plus, it's probiotic!

Yogurt cheese is, undeniably, one of life's finer pleasures.  Personally, I like it with garlic, cracked black pepper, and sea salt.  I use this spiced yogurt cheese (yog-eese? chees-urt?) as a spread on crackers - delicious!

Best of all, yogurt cheese is extremely easy to make.  Let's give it a shot, shall we?


 
 
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A month or so ago, my mom gifted me a giant bag of rolled oats.  I've been waiting for a reason to use them, since oatmeal really isn't my thing.  Well, yesterday it happened - I finally ran out of granola

I adapted this granola recipe from one by the ladies at the Hell's Backbone Grill (a women-owned, Buddhist, local and organic restaurant in Boulder, UT).  'Brown Betty' granola is hearty and subtly maple-flavored, with lots of almonds. 

And yes, I have had Ram Jam's "Oh Black Betty (bam-a-lam)" running through my head for the last few days.


 
 
Lately, it's been kind of hard for me to fall asleep.  Since I need 8 hours of sleep to be a happy, sane human, actually falling asleep is kind of important...

Time to open the herbal medicine cabinet!  I based this tea recipe on a blend by a wonderful herbal apothecary in my area, and used what I had around the house.  It makes a warm, relaxing sleep aid tea you can drink before bedtime.
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Ingredients:
~ 2 parts lemon balm leaf
~ 2 parts catnip flower/leaf
~ 2 parts skullcap leaf
~ 1 part lavender flowers
~ 1 part passionflower flower/leaf

+ 2 parts oatstraw (I didn't have any, but if you do use it!)



 
 
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Those are some sexy loaves...
I live approximately 5,760 feet above sea level.  Now, baking bread from scratch is tricky enough, but add all sorts of wacky pressure changes from high altitude?  Yep, we're in trouble.

But never fear!  High altitude baking can be done.  I've been using this homemade bread recipe for months now, and it just keeps getting better.

The recipe yields two loaves of whole-wheat bread that rest between sandwich-grade fluffy and moistly dense.  For those of you at sea-level, I'll include some alternate ingredient measurements.  


 

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