Cultured Holiday Gifts: Face Scrub Gift Giving (with a cultured twist)

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From the Editor: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

Holidays, holidays, holidays! They are fast approaching. Looking for some creative gift ideas?

The process of homemade gift giving is always fun for me. Here are a couple of ideas in the form of facial and body scrubs.  Why buy them when it is fun to make them yourself? The benefits include controlling the ingredients, the cost is usually nominal, and you usually have the ingredients already in your kitchen. In addition, these recipes have an element of cultured food in them, which renders them “alive” with microflora. Just remember to give and use them within a few days time for their optimal effect. 

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Kefir Artichoke Dip

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Kefir is one of those foods whose presence in our home simply makes me feel better. No yogurt for breakfast? That’s okay, there’s kefir. No buttermilk for baking? That’s okay, we’ve got kefir. No cream cheese for dips… you get the point.

It’s so versatile, so easy to make, and makes us feel so good that it may as well be in our pancakes, on top of our fruit, and in our vegetable dip. Take this recipe, for instance. Kefir is strained until thick, combined with lacto-fermented mayonnaise, parmesan cheese, artichokes, and seasonings. What a great way to add more kefir to such a delicious and well-loved dish!

And in our house, we add some garlic because, besides kefir, it’s the other wonderful food that finds its way into just about everything.

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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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CFH Product Highlight: Milk Kefir Grains

With my personal love for all things milk kefir, it makes sense that I’d begin with MKGs as we start a new series highlighting some of the cool stuff Cultures for Health carries. Nothing fancy here, just some useful information and obvious or less obvious ways these things can be used.

Let me start by saying I’m one of the world’s worst culture keepers. I kill cultures all of the time, you guys. I have a baby, I kill a culture. Someone gets sick, I kill a culture. We have a busy season on the homestead, I kill a culture. I completely forget that I’m even making kefir, sourdough, kombucha, you-name-it, I kill a culture.

I’m not very organized is all. So I need some durable cultures who can take a beating and keep on keepin’ on and I’m betting you do too.

And while I’ve killed more cultures than I’d like to admit, I’ve also brought these milk kefir grains back from the brink more times than seemed possible. They’re durable, and I need them that way.

There are a few more reasons I love them, including the fact that hey can also be used for a few other fun things besides milk 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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Kefir Scones

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Scones had me on my first morning in Ireland. Rainy and cold, the strong tea and homemade scones at the Bed & Breakfast warmed us as we enjoyed the hospitality. And they were everywhere from that day forward. Every morning they graced the breakfast table at these Irish B&Bs. Every afternoon they could be ordered from the pub as we traveled the country.

That was years ago now, but I am still very passionate about scones. I can pass on the cookies and the muffins and the quick breads (if I must), but put a good scone in front of me and I’m afraid I go weak.

This recipe involves two of my favorite foods – scones and milk kefir. If I can finish perfecting my recipe for long-soaked scones then I will have achieved the only thing that could have improved upon these delicious, slightly sweet biscuits.

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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.

More Posts - Website