Cultured Coconut and Gluten-Free Chocolate Cake

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From the Editor: Please welcome Sarah, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

Holidays can be a little more complicated if you are trying to eat clean. Food is a central part of many celebrations. But if you want or need to avoid wheat, dairy, processed sugar or artificial additives, it can feel like you can’t be a part of the festivities.

One thing we do is make a fun cake for the holidays.  Join me as I show you how we make a tasty, gluten-free chocolate treat. … 

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Sarah Firkins

Sarah Firkins

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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Southwestern Cultured Cream Dip

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While guacamole is big in Tex-Mex food, it’s not always economical. Avocados are pricey and often hard to find in good shape.

So this cultured cream dip takes its place at the table with similarly bold flavors. It is both spicy and smoky with chipotle powder, bright with lemon juice, and fresh with cilantro and green onions.

These dynamic flavors come together to create a wonderfully creamy, flavorful, and healthfully cultured dip recipe…. 

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Shannon

Shannon is a mama to three 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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Kefir-soaked Muffins

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This very basic muffin recipe uses kefir as a soaking agent. Soaking the flour in kefir gives it a bit of tang, breaks down the fiber present in the grain, and even lends a bit of lift due to the naturally present yeasts in kefir.

… 

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Shannon

Shannon is a mama to three 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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Milk Kefir Eggnog

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This version of eggnog is not unnaturally thick and cloyingly sweet like the variety you find in the supermarket. Instead, it is fresh, sweetened naturally, and contains the added benefits of milk kefir. With many other raw ingredients, it boasts a wonderful enzymatic punch!

Our family makes this year round, whenever the urge strikes. For an extra healthful boost we’ll also use a higher ratio of kefir in the recipe, making it half-milk, half-kefir. It’s still deliciously sweet, spicy, and yummy but with just a bit more of that kefir goodness.

Ingredients:

  • 1 cup dairy kefir
  • 3 cups fresh milk, cow or goat
  • 4 egg yolks, from pastured chickens
  • 1 1/2 teaspoons vanilla extract
  • 3-4 tablespoons raw honey or maple syrup
  • 1/4 teaspoon freshly ground nutmeg, plus more for serving

Instructions

  1. Combine all ingredients in a blender and blend until smooth. Alternatively, combine all ingredients in a quart jar, tightly seal the lid, and shake until well combined.
  2. Chill and serve with additional ground nutmeg and whipped cream if desired.

Note: Please exercise caution when consuming raw eggs or products made with raw eggs.

Shannon

Shannon is a mama to three 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