Rainbow Salad from Nourishing Traditions

This is one of my all-time favorite salads. It makes a large portion and is perfect for a potluck dinner or if you happen to have a large family, or maybe if you just purposely want left overs! It is so colorful and fresh and reminds me of summer with every bite. It only takes about 10 minutes to chop all the ingredients and 30 seconds to put together the dressing. 

Organic Ingredients:

2 fennel bulbs
2 heads Belgium endive
1/4 head red cabbage, shredded
2 large carrots, grated
1 red pepper, seeded and cut into thin strips
1 cucumber, peeled, cut lengthwise into quarters and thinly sliced
1 heart of celery with leaves, finely chopped
1 small red onion, finely sliced
1 bunch of cilantro, chopped
1 Tablespoon of crispy pine nuts
1 avocado, thinly sliced
1 tomato, cut into wedges or cubes
1/4 lb Roquefort cheese, crumbled (optional, I left this out as I can't find it organically)

Toss all the vegetables together well and add 3/4 - 1 cup of a Balsamic Vinegar Dressing.

Balsamic Dressing:
2 parts Extra virgin olive oil
1 part Balsamic Vinegar
1 heaping tsp of Dijon or coarse mustard.
(shake well in a jar)


You can find this recipe and more in the Nourishing Traditions cookbook by Sally Fallon.

Sourdough Waffles 1900's Style

     When I was a little girl we would go out for Mother's Day brunch at a fancy restaurant that served these little home-made waffles with strawberries and whipped cream. I would look forward to those waffles all year. We never had waffles at home unless you count toaster waffles (yuck) or the super white, refined, pre-packaged junk you just add milk to-  you know, the kind that taste like Styrofoam unless they're loaded with maple syrup. Once I learned how to properly prepare foods to maximize nutritional benefits and minimize things like phytic acid, I made it my motherly mission to create the perfect sourdough waffles (of course with garden strawberries, lots of grass-fed butter and whipped cream!) 

     My Waffles are all the better because I finally managed to get my hands on an antique waffle iron from 1908. This thing is heavy duty- it'll never break down, my grandchildren will get to use it, and best of all, no toxic Teflon! 


Ingredients & Method:

I rarely use exact measurements for anything when I cook or bake. But here is how I generally create these waffles:

The night before, add about 1/2 cup- 1 cup of sourdough starter to 2-3 cups of flour. Add enough water that you can stir it into a think dough, incorporating all of the flour, but not making it too liquid, as you'll want to add the milk and eggs, etc. the next morning. 

In the morning, add 2-3 eggs (I like to use at least one duck egg), 1-2 Tbsp of melted butter, and a pinch of salt. Get that stirring as best you can (It will be thick and difficult to mix at first). I then add a little bit of milk and start using my hand blender. I keep adding a bit of milk until I have the proper consistency (not too thin, but not so thick that it doesn't easily pour). You can test the consistency using a ladle to see how thickly it pours. 

 For sweet waffles, I add cinnamon and vanilla extract, sometimes a bit of nopal cactus powder if I have it to help with blood sugar balancing. For savory waffles, I add grated carrot or zucchini, Parmesan and garlic granules. Savory waffles can be topped with eggs or tomato jam or anything your imagination and taste buds can think of!

I make sure my pan is nice and hot and well buttered when I put on my batter and I generally cook for 2-3 minutes on each side. The second side takes slightly longer than the first. If you are using a modern waffle iron, of course there is no rotating of sides involved.

    These are waffles you can feel great about serving to your family! We make them anytime there is a birthday, or special holiday, or an abundance of strawberries! I hope you enjoy these as much as we do! 



Raw Milk Holiday Egg Nog

Raw Holiday Eggnog!
6-8 egg yolks from healthy free range hens
2-4 cups of raw milk (or Avalon Old Fashioned Standard if raw is unattainable)
1/2 tsp of FRESHly ground nutmeg
a pinch of clove powder
a pinch of cardamom powder
1/8 tsp cinnamon
a pinch of allspice powder

Directions: Separate eggs. Place yolks into the blender with other ingredients and blend until well incorporated and creamy. Serve and enjoy!

Homemade MarshMallows

Okay so technically these aren't "healthy"- but they are a heck of a lot better than anything you could purchase from the store. Once a year, when we go camping, I make these as an extra special treat. You could also consider using this to make your own version of a "wagon wheel" if you ever felt called to do so. I have even experimented with adding real Althea root powder (marshmallow root) to this recipe and it worked out well.


Organic homemade marshmallows! 
8 sheets of organic gelatin
1/2 cup cold water
2/3 cup honey
1 and 3/4 cups Org. Raw Panela sugar
1/4 tsp salt
1/4 cup water
1 tsp organic vanilla extract.
Organic Icing sugar, Lucuma powder to coat.


 Line a 9x12 pan with parchment. Soak gelatin in electric mixer with 1/2 cup water for ten min. Boil sugar, honey, and 1/4 cup water for a minute. Add boiling sugar mass to gelatin in mixer, add salt and beat on high for 12 minutes. Add vanilla on last minute. Pour into pan, cover and set min 3 hours in fridge. Coat cutting board with powder of choice and slice and coat. Enjoy.


Raw Turkish Delight


Raw Turkish Delight:
1 cup of blueberries
1/2 cup chopped hazelnuts or favorite nuts
1 cup hot water
1 tablespoon agar agar flakes or 3 soaked chunks of it
1 Tablespoon raw honey
3 mejool dates
Lucuma Powder

Blend dates, honey and blueberries until smooth.
In a saucepan, simmer agar agar and hot water until dissolved.
Add agar water to blender and blend. Then stir in chopped nuts. Line a small rectangular container with parchment paper and pour in mixture. Set in freezer for an hour. Remove, slice into cubes, roll into lucuma powder to coat and ENJOY!