Sage Cream Cheese with Yogurt


Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into sourdough biscuits…. 

Read More »

Beneficial Indigenous Microorganisms (BIM)


Someone recently passed on a garden tip somewhat related to fermentation… except this is for your garden.  It involves collecting different natural microorganisms from places where plants appear to be thriving.  Then you go through a process to grow more of them that sounds a lot like making a regular cultured food, but you don’t… 

Read More »

Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style

Erin cheesy rolled monkey bread 5

Continuing in my experiments with sourdough, I created this cheesy, flavorful sourdough bread utilizing sprouted wheat flour. It’s akin to a savory monkey bread and I hope you enjoy it as much as we did.

Quick Kombucha Pickled Beet Salad


The beets and kombucha in this recipe combine for a lovely flavor. If you prefer a little less zing in your salad, use milder kombucha.

Rehydrating Milk Kefir Grains with Non-Homogenized Milk

cow milk

I often get frustrated customers contacting us because their milk kefir grains are just not rehydrating well with their Non-Homogenized milk. I set out to do some experimenting myself, as I had heard it could be done, yet so many were still struggling. I cannot have dairy myself, but a friend mentioned she was too… 

Read More »