Homemade Butter

If you have never had homemade butter then you are in for a real treat.  Homemade butter is softer, sweeter, moister and downright tastier than its store bought counterparts.  Plus you can control exactly how much salt you add, and it’s an added bonus that people will be very impressed that you made your own butter. If you think butter is bad for you then think again!  As long as it comes from grassfed cows and is minimally processed (raw... Read More

Making Bone Broth at Home

I’ve already told you about all the Amazing Benefits of Bone Broth, so of course I have to let you know how to make it yourself! As an acupuncturist, drinking bone broth is one of the single most frequent nutritional suggestions I make to my patients. I drink it myself every morning. While I believe most other aspects of diet should be tailored to a specific person’s needs and constitution, bone broth is one of the few things that nearly... Read More

Vegan White Pizza with Roasted Garlic Coconut Cream and Sun Dried Tomatoes

I love pizza in all its forms.  Sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but it may get layered with pesto instead, or no sauce at all.  With this recipe I had the idea that rather than worrying about not only making a sauce but also a figuring out a cheese substitute, I decided to make a combination of the two. The sauce is made creamy by a little coconut milk, while all the flavor explodes from... Read More

Maple Glazed Shallot Rolls

I’ve been getting really into baking my own bread lately. Why buy loaves for sandwiches or buns for burgers at the grocery store when I can just bake them fresh myself!?  In the past few weeks this recipe has become a fast favorite of mine, it is a completely whole wheat roll that is soft, has a nice toasty crust and is filled with sweet caramelized shallots, accented with hints of pepper, cinnamon, and cumin. The secret is slow rising the... Read More

cinnamon swirl bread

i first learned how to make my own bread when i worked in an italian restaurant in portland.  i would make pizza dough fresh every morning so it had plenty of time to rise before we topped it with sauce, cheese, and toppings and popped it in the oven for lunch time. sure it takes hours to let the yeast do its thing, but i was surprised by the simplicity of the recipe.  it’s really just a little warm water, sugar, salt, yeast, oil and flour. ... Read More

herb and corn meal onion rings

i appreciate a good onion ring when i taste one, but it’s hard to find a place that doesn’t fry them up in the same oil they cook the chicken fingers in.  similarly, the heavy all-flour batter typically used is way too thick, requiring a longer cooking, which results in an over-cooked onion inside. i took a stab at making my own with some delicious results – using corn meal instead of flour makes for a much lighter, fresher, crispier... Read More

Salt and Pepper Croutons

Lately, whenever I go home, my sister will give me a ridiculous amount of bread from her work.  My favorites are the rosemary or kalamata olive loaves, but there was so much this last time that I couldn’t possibly eat it all before some of it went stale. Thankfully, that is the perfect time to make croutons, after the bread is too hard to eat but before it starts growing fur.  It just requires a little oil, some of your favorite spices,... Read More