Because you need to get a little lacto-fermented acid each day! What are lacto-fermented vegetables? Keep reading! Back before modern canning and refrigeration, lacto-fermented vegetables were a common staple in traditional diets. The enzymes created during the process keep the vegetables alive all winter long. Lacto-fermented veggies help you digest other foods, add enzymes to …
My friend Chris Kerston, a farmer on Chaffin Family Orchards in Chico, California, has an olive orchard and makes my favorite olive oil..post on that coming later. Currently, he is shipping raw green barouni olives that are perfect for home curing. They travel well and I was told that they are forgiving during the curing process. …
The following post is a very simple explanation. For a deeper understanding of the dangers of genetically modified foods, please watch the movie Genetic Roulette, The World According to Monsanto, or Seeds of Deception. You can also read the resources at the end of this post. When scientists, who are proponents of GMO foods, explain …
Best: Make your own bone broth…use my way (easy and the laziest) or choose from a wide variety of resources and recipes on the bottom: Okay: (quick way and you will get benefits) Use Boxed Organic Free Range Chicken Broth from the store and add in NATURAL GELATIN Great, but more expensive: Order REAL BONE …
This interview was conducted after the Jeffrey Smith, Institute for Responsible Technology event in Concord , MA. Jeffrey interviews Stephanie Seneff, PhD, MIT Professor and Researcher about why the chemical(s) in Monsanto’s product Roundup are so very dangerous. To visit the Institute for Responsible Technology, Click here Continue reading
Village Green Network’s 2013 Healthy Life Summit was March 24 – 30th but you can still listen to 35 of your favorite health experts, authors, doctors, bloggers, farmers and activists from the comfort of your own couch. Go to villagegreennetwork.com/healthy-life-summit/ Continue reading
This blog is in response to my friends asking me why I eat what I eat. I thought that I would share the research I have done and experiences I have had that have led me to eat the way I do. This is what I do and what works for me. I hope it … Continue reading
When I asked my friend Josh, who built my chicken coop, to help me put up a test greenhouse from one of those superstores; he said, “it’s just going to blow away.” He had the raw materials to make a cold frame and suggested I go that route for now. The Greenhouse I really want … Continue reading
From Processed to Pure… I’m not naturally an outspoken person and growing up, my family ate conventional foods, like chicken nuggets and frosted breakfast cereals. We lived in metro west Boston and after high school, my parents and I packed my stuff into the station wagon and we drove East 15 miles to Boston … Continue reading
Kelly the Kitchen Kop interviewed me back in 2010 for her Healthy Food blog. November 18, 2010. Last year when I met Kristin Canty at the Weston A. Price conference, she totally impressed me as a get-it-done person. If I were a farmer, I’d LOVE having Kristin on my side in the fight to save Morningland Dairy … Continue reading
There couldn’t be anything easier than making your own sauerkraut. Seriously, it’s simple! Simple Sauerkraut Recipe: Chop cabbage Throw some Celtic Sea Salt over it Massage it until you can squeeze the liquid out of it. Squeeze the cabbage is like wringing liquid out of a sponge Pack it tightly into a mason jar, cover … Continue reading
Bone broth used to be a staple in all homes…before canned soups came into the picture. Now, many broths that we consume contain large amounts of MSG, preservatives, flavorings, and very little nutrition. Making your own broth is easy and there are many health benefits to it. Home Made Bone Broth: One large organic, … Continue reading
Kristin Canty 