Where do Jack-o-Lanterns go for Dinner? Halloween came and went, leaving us sick of sweets and craving some real, hearty, stomach-warming food. Our choice of Pumpkin Beef Chili stemmed from two simultaneous predicaments: A very large pumpkin carved like a cat and an excess of ground beef.
Sauerkraut is delicious and extremely nutritious. This traditionally preserved "lactic acid fermented" food is full of health-promoting "good" probiotic bacteria that keeps our guts healthy. And it's sooooo easy to make!
Today, my Foodie Friends, it FOOD REVOLUTION DAY!!! Enjoy Jamie Oliver's Food Revolution Anthem and commit to eating healthy!
My quest for organic red wine led me to Southbrook Vineyards in Niagara. But, upon arrival, I also found another local Ontario superfood—organic red wine grape skin powder!
Southbrook Vineyards, a Niagara Winery farming biodynamically to produce internationally award-winning wines. And one that's close to my heart and part of my adolescence!
The value of natural probiotics and how to make them...easily in drinks or starter cultures such as cabbage rejuvelac.
What to expect when you purchase a side of beef directly from the farmer.
Finding exclusively pastured, grass-fed beef from Highland cows just outside Elmira, Ontario at Nature’s Choice Farm.
If you and your family choose to consume dairy, this article will help you to understand how to source the healthiest dairy possible.
Our version of this Dauphinoise may be a little less sophisticated but it makes for a satisfying one-dish meal! We bake several pans of it in advance and throw them from the freezer into the oven when we need a quick meal. Add a side salad, and you're done!
In our quest to eat grain-free, and use the copious numbers of zucchini in our garden, we discovered zucchini noodles—they're easy and delicious—enjoy!
Our quest for "happy" pork, led us to Alverstoke Farm, just outside of Paisley, Ontario. They raise free-range Berkshire Pigs and Rideau Arcott sheep using natural, biodynamic farming methods.
Our quest to eat gluten-free has led us to experiment with a number of "alternative" flours. Sometimes, we compromise and us non-local flour. These delicious, very easy "treat" pancakes are made with lots of eggs and a little bit of coconut flour.
When our friend, an avid fisherman, offered us this beautiful local trout from Lake Huron, we stuffed it with lemon, dill, and onion and BBQed it. Delicious!
The full pizza experience without the grain.
Our family avoids most grains. But, we craved a real pizza experience—pizza you could actually pick up in your hands! This recipe is absolutely delicious. I'm not going to lie to you, it's a LOT of work and pretty messy too. But, it's worth every minute of it!
Today, we hear lots of talk of concentrated "superfoods" that are supposed to reap miraculous health benefits. But, most often, these foods come from remote parts of the world far away from here. So, we set out to find some local superfoods. Here's one, from a farm in the Niagara Region: Tart Cherry Juice Concentrate.
Real, unprocessed, raw milk naturally sours in about a week in the fridge. Unlike pasteurized milk that just goes rancid and must be tossed, raw soured milk is still good and very healthful. So, what to do with the sour milk? Here's an easy process for making delicious cream cheese.
Contrary to what has been drilled into our heads by the diet dictocrats, lard from healthy, drug-free, free-range pigs, is full of nutrition and safe for cooking at higher temperatures. Unlike tropical oils like coconut oil, it is also local.
This year, our quest for the healthiest beef possible led us to Echo Valley Ranch in Moorfield, Ontario, where rancher, Brad Martin, gave us a tour of his family’s ranch on a hot summer day.
Does your food come from a farm or a factory? If there is one food philosophy that I have embraced and fully believe, it is “eat real food”—real, natural, whole, traditional foods that our ancestors ate…that we are therefore physiologically adapted to eat. Sticking...