What is BBQ without a good dry rub? It’s like serving homemade warm pie without some vanilla bean ice cream or a coconut whipped cream… not happening. When I mention I make my own spice rubs and seasoning to people, it is usually followed by an eye roll and a comment of “… of course you do…”. Haha!
The popularity of fermented foods is quickly increasing, however using fermented foods to support your immunity and digestion is far from a new trend. Fermenting our food have been used as a way to preserve it for centuries. During this process, beneficial bacteria formed and supported keep our gut-flora well balanced and our immunity supported. However, as technology advanced and we refrigerated our foods the historical process of fermenting our foods left most kitchens. and used but is a way of returning to tradition. By combining Coconut Milk and Milk Kefir grains we turn two simple ingredients into a healthy feast for the very bacteria in our gut that keeps us healthy.
Yup, it’s October and pumpkin spiced lattes are everywhere. However…. one of those pumpkin spiced coffee drinks can have twice as much sugar as a big slice of pumpkin pie!
Dill pickles are a classic which I typically do every year, but I love pickling other vegetables too like carrots, beets, kohlrabi, and even cauliflower. I enjoy experimenting with different flavors such as Curried Pickled Cauliflower or Clove Pickled Beets. However, I always go back to this classic recipe that keeps things simple and easy.
The words “condiments” and “nutrition”, typically do not go hand-in-hand. Convention condiments are loaded with high-fructose corn syrup, chemicals, coloring, preservatives, sugar additives in various different names, and much more. Popular diets and programs always omit condiments leaving participants able to use mustard and salsa as their ways of flavoring their foods, which is never a sustainable way of eating.
I first discovered nut cheese while studying in at the Raw Foundation Culinary Arts & Nutrition Institute. Our first day we enjoyed a plate of “cheeses” with dehydrated raw vegetable crackers and I was completely hooked. I would have never guessed that it was not dairy, we had an array of soft and hard cheeses to sample and I loved everyone.
Hey, I’m Jo! As a Certified Holistic Nutritional Consultant, Practitioner and Raw Food Chef, I am passionate about creating simple, whole-food recipes that easily fit into your everyday life. I am committed to empowering you to find fulfillment in fueling your body to regain balance, reclaim health and rejoice in the most vibrant body possible.
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