Walnut Butter with Dates & Vanilla

This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…

Cashew Sour Cream

    I’m in love with this cashew sour cream. While I’m not the biggest fan of the nuts themselves, cashew milk has always been my favorite nut milk. It’s so rich and creamy, and happens to be the easiest nut milk to make as it doesn’t require any straining. Just a little bit of…

Preserved Lemon Dressing with Tarragon & Honey

My Sunday was so familiar. Got up early and cleaned a bit while Burton started seeds (brussels sprouts, cumin, stevia, milkweed and chamomile), went out for breakfast (with his dad and brother, good dudes) and ran around the rest of the afternoon. Once we got home, we were both hungry but wanted something light after…

Sauerkraut

Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…

Mango, Plum and Coconut Soda with Pine Simple Syrup

I’ve been making all sorts of delicious and refreshing drinks lately, especially in the last week. Teas, juices, infused waters but most notably some dank sodas. My two favorites: Citrus Salt and Honey crusted Cantaloupe with Cilantro and Fennel Grapefruit, Blackberry and Thyme Today’s, however, is likely to shove those right out of the picture….

Tomato Jam with Fermented Hot Sauce

This is the perfect storm of condiments. Reminiscent of a vampire: it’s complex, dark, rich and moody. I’m sure someone out there rolled their eyes at ‘tomato jam’, but it’d be contemptuous to call this ketchup. And that’s coming from someone so intrinsically bonded with ketchup it must be whatever that red stuff is running through my…

Roasted Chickpea and Cauliflower Salad

While eating this salad for the first time, I knew it was something that would stick around. It’d become one of those recipes whose ingredients don’t belong on the grocery list, nor would you see it on the weekly menu; it’d become second nature to blindly reach into the fridge and grab a serving, or eat it straight from…