Alcohol-Free Herbal Mouthwash

herbal mouthwash

Using vinegar rather than alcohol to provide refreshing zing and preserving quality, this recipe is great for the whole family. With peppermint zing and the anti-bacterial properties of tea tree oil, this mouthwash is sure to leave your mouth clean and fresh…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Spelt Sourdough Starter

speltstarterlead

“I am a newby to making bread with starter. But when I received the starter and followed the directions, I was pleasantly surprised with my first loaf of bread – also discovered naan and spelt sourdough pancakes (I just couldn’t discard any of it). And the second loaf I made was even better! Can’t say enough good about this spelt starter. It’s terrific!” –PatB

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Sneak Peek: Cyber Monday – Save 20% Site Wide

Cyber Monday

Don’t miss out on the Cultures for Health Cyber Monday Sale!  You can save 20% off site wide… starting now!  Offer expires 11/30/15.  Use coupon code “HOLIDAY” at checkout.

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Testing Out Sprouting Seed Viability

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One thing that we have to pay attention to here on our homestead is seed viability. After a few years of holding onto those seed packets, the germination rate in our garden begins to plummet. And so we generally only keep seed around for a year or two at the most, depending on our ability to keep it cool and dry.

Sprouting seeds are no different. After exposure to certain elements and when enough time has passed since the original seed harvest, these seeds begin to lose their livelihood, eventually refusing to sprout under any conditions.

And so when I recently came across a mix of sprouting seeds that we’ve had for literally 4-5 years, I figured things could be a bit hit or miss when it came to their ability to sprout. I also knew that I had a good use for them, even if it wasn’t in our salad.

Here’s what happened…

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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