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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Cultured Holiday Gifts: Marinated Yogurt Cheese Balls in Olive Oil

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Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

Oh, how I adore the holidays! Thinking up creative handmade gifts is the most fun. The element of taking your time to create something special is the best gift to give. Why do we give? I think it is to honor those that are most special to us; to let them know that they are loved. Not because we “have to” or “need to” but because we want to. And reflecting on the reasons why we give helps me to find the joy in the giving.

In this blog series, I have two categories that I will focus on: one is beauty and one is food.  All of the products I will create will be ones that involved cultured food in some way; right on target with your healthy lifestyle. Some of these items will be perishable and make great host gifts.  Others will be able to be preserved and given at a later date.  My aim is to make them easy, affordable, and fun.

Here is a recipe for marinated yogurt cheese balls in olive oil to whet your appetite. Why not make and take this to your next dinner or office party? Then play with all the flavor options available in your garden or farmer’s market.

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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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Cranberry Smoothie

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This smoothie is perfect for this time of year. It’s not too cold out for smoothies yet, but it’s also a great time to find cranberries and use this unusual berry for something nutritious.

Adapt this recipe in any way you like. A bit of orange juice or zest would be welcome, as would a pinch of spice.

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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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Add Culture to Every Meal: Versatile Yogurt-Garlic Sauce

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I’ve often shuddered when I hear someone say that we should eat cultured foods at every meal. I actually agree with them, but the way they say it sounds so daunting, at least in my head. It feels like just one more thing to add to my list. In reality, it’s as simple as I let it be and it makes our whole family feel better.

This past week I made a double batch of this yogurt-garlic sauce. It’s crazy simple, can be made with a host of replacements (I’ll try kefir and buttermilk next!), and dressed up four meals in a row with a delicious cultured sauce that I only had to make once.

These meals were back to back (with breakfast in between) and everyone agreed we couldn’t get enough of this sauce, despite it appearing over and over again at our table. Here’s the recipe and how it became the culture to our meals…

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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