As the rise of GMO foods (Read my Non-GMO Food Guide) and unwholesome processed food continues to reign in America’s mainstream food sources, many families are going back to real traditional food as much as possible. My family is one of those families and I hope yours is too.
Let’s go back two years. I was suffering from GERD and uncontrollable acid reflux. I was on the maximum prescription dose and still having horrible break through bouts. I had a scope done of my stomach and esophagus, including a biopsy in two places where the tissue showed signs of acid erosion. Thankfully, they came back benign.
But I realized the only way to get a handle on this before it became cancer was to adjust Continue reading
I’ve been converting processed foods with healthy traditional replacements in my kitchen for the past few years. I firmly believe in cooking and making things ourselves, instead of being spoon fed unhealthy chemical laden products by companies that only care about turning a profit.
It can be daunting and my best advice is to start with one item at a time. Begin with the items that you ingest the most of on a daily basis. For me, that was bread. It’s been over a year since I’ve purchased bread from the store using the less than 5 minutes a day method and only 5 traditional ingredients
Today I want to show you how to make cream of soup substitutions in your favorite casseroles and recipes. We’ll be making a basic sauce. For the cream of chicken soups, I make a basic white sauce with a twist.
First start with a cast iron skillet, or a large skillet of your choice, but beings we’re being healthy, no Teflon coated pans.
Pioneering Today-Basic White Sauce Recipe Continue reading
We try to replace as many processed products with homemade ones as we can. When we’d raised, butchered, and roasted our own pig, I couldn’t very well serve it with store bought barbecue sauce. (Okay, I could have, but I didn’t want to)
Our raspberries are in full swing. As any pioneer, I try to use all of the crop when it’s ready to harvest. I made raspberry jelly, but with an entire shelf in the pantry filled with jam and jellies, I’d met my quota.
I always freeze raspberries to use in later baked goods, like my scrumptious Raspberry Chocolate Chip Coffee Cake. Simply pick your berries and dump them in a Ziploc bag. I’ve never laid mine out on wax paper or a sheet to freeze and I’ve never had a problem of them sticking together.
But today, I wanted to make something easy and refreshing on a hot summer day. You can’t get much more refreshing than this picture.
Fresh Raspberry Juice
Fresh Raspberry Juice Recipe: