A Simple Way to Eat Cultured… on the Road

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Julie, Founder of Cultures for Health and Cultured Kitchen-Keeper.

This year our travel schedule has picked up substantially. We’ve exhibited at more shows already this year than any previous year. While we enjoy traveling to shows and meeting our customers, we have come to realize travel is not without serious challenges. We have three kids 6 and under, all of whom have very restrictive diets.

We quickly learned that flying and hotels were convenient but miserable due to the constant stress of where to find clean food. We also live in a city with a very small airport. Short security lines are traded-off for the reality that one delayed flight through a connecting city can cause a travel delay of 24 hours or more. It’s no fun to suddenly be stuck in a strange city you didn’t plan for.

A few months ago we settled on a new solution. We would travel with a camping trailer and camp our way to and from our destinations. This has proven to be a great deal of fun! It allows us flexibility in our schedule, we are getting to see the United States up close, we get to visit family and friends along the way, and our children enjoy the adventure of staying at a new campground with a new playground almost every night.

I will admit I was perhaps most excited about having our own small kitchen traveling with us complete with my own cooking utensils and our own food! But there was one element I didn’t fully consider—culturing on the road.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Coupon Code: 20% off Water Kefir Grains

Just a quick reminder that we are offering a coupon for 20% off Water Kefir Grains and Water Kefir Starter Kits (includes a set of Water Kefir Grains and a Plastic Mesh Strainer). Use coupon code WKG at checkout. Offer ends February 13, 2012.

Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website

SCOBYs, SCOBYs Everywhere!

 

I like Kombucha. No. I love Kombucha!! A lot! All summer long I was culturing my Kombucha in the cupboard above the refrigerator. Then winter arrived. With the colder weather and my insistence that we keep the thermostat down, our house is cold. Brrrr… The cupboard above the fridge will no longer do. I found the perfect solution. It turns out that in my oven with the light on just happens to be the perfect temperature for culturing. How cool is that? (Be sure to check your temperature before attempting this.) It’s a balmy 73º in there and as winter progresses I just might be tempted to crawl in there for a little vacation. ;)

Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website

Fromage Blanc Enchiladas

Ending up with a lot of some random cultured food is an occupational hazard with this job. Case in point. On Saturday I needed to test a new starter culture we are going to be carrying so I made Fromage Blanc. Normally I make Fromage Blanc or a similar soft cheese before a big party (goes great with crackers and sundried tomatoes) but in this case, I didn’t really need the resulting cheese, just to test the culture.

After I got over the shock of remembering how much soft cheese a gallon of milk makes, I was left trying to figure out what the to do with all of it. I tried to pawn it off on the babysitter (no luck), thought about freezing it (still might), and finally had an idea. What if I used it to make the enchiladas tonight? With a baby on the way this summer I’ve been trying to be better about cooking more casserole type dishes and getting in the habit of making two of everything with one pan going in the freezer. I figure if I practice, maybe I’ll get better at the cooking ahead thing and have a freezer full of meals in time for the baby. Tonight’s agenda called for two big pans of beef enchiladas.

Here’s what I did: I spread each organic sprouted corn tortilla with a layer of Fromage Blanc, topped with refried beans, and seasoned grassfed ground beef. I rolled up the tortillas and topped with a generous amount of gluten-free enchilada sauce (which I’d randomly thrown together). Finished it off with cheddar cheese and ta da! Beautiful creamy cheesy enchiladas! I’m not sure whether to be proud or concerned I may have to plan a batch of Fromage Blanc prior to making enchiladas in the future. Something to worry about another day.

Want to try this? Click here for our step-by-step instructions for making Fromage Blanc (it’s really easy—perfect for a beginner!).

Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website