A Closer Look: Water Kefir Grains

I have found that one of the easiest cultured foods to get people started on is water kefir. It tastes like a version of soda that has had the sugar turned down, so I’m not sure why anyone would stick their nose up at it. Still, water kefir comes as a surprise to some and I find it often sits in the shadow of the more commercially-known kombucha.

But these are very different beverages – both in flavor and nutritional makeup – and our family needs no convincing to drink both. So today I thought we could take a look at what creates that bubbly, delicious beverage known as water kefir - the water kefir grains themselves.

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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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What’s New at CFH: Save 20% on Yogurt Starter & 2 New Recipes

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This week you can save 20% on all yogurt starters.  We are also featuring two new recipes: Parmesan-Olive Sourdough Bread and Sourdough Onion Fritter.

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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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Nourishing Soups and Ferments for Cozy Winter Meals

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It’s time for cozy meals by the fire in our home and I’m guessing if that’s the case in Central Texas, it is where you’re at too. One of the most-oft featured meal on our table is soup. I usually make it more like a stew, allowing much of the bone broth to cook down into chunky vegetables, meat, and rice or potatoes. One pot? Yes, please!

The only problem with this perfect scenario is that I also like to serve enzymes with a meal. Bone broth is incredibly nourishing, to be sure, but layering that with some enzymes throws it over the top. In order to keep that one pot meal simple, I don’t really want to get out the bowl, cutting board, and chef’s knife and besides, the more ubiquitous salad ingredients are not in season through the winter.

Instead, I turn to ferments to jazz up our simple soups and stews. It’s like convenience food for a nourishing meal… and there are plenty of ways we keep it interesting.

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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.

More Posts - Website