Homemade plantain chips, three ways.
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Playing with kombucha tea.
Homemade jerky from grassfed beef makes a great protein and iron rich snack that my son and I love.
Preserving a box of Bartlett pears via canning and dehydration.
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
Candied zucchini jewels and a crunchy lemon glaze crown an incredibly moist zucchini bundt cake.
A mini citrus-fest at our house: preserved Meyer lemons and dehydrated zest.
Homemade sweet potato fettuccine makes a striking color contrast with Brussels sprouts, white beans and shavings of cheese---not to mention a good excuse to play with my new toy, a food dehydrator!