Last Easter, I raised baby chicks. This Easter, I’m going eggless.
Do I think eggs are bad for our health or unethical to eat? Nope. Although depending on your egg source, one could argue that certain large-scale egg production facilities are cruel to chickens. And it’s well-known that eggs, especially the yolks, are high in cholesterol. But my situation is far more black & white than that: if I eat eggs, I get terribly sick for at least a week and can’t leave the house for several days afterwards. But Easter is coming, and besides the Christian holiday, it’s all about eggs, which still bring joy to my heart with their perfectly smooth, rounded, life-giving symbol. View full article »
Enjoying winter greens in a smoothie is a tasty way to keep colds away.
I love our green smoothies, and this week in The Free Weekly, our favorite recipe is included so you can try them too! (It doesn’t appear online this week, but you can pick up a copy around Fayetteville and find the recipe inside.) If you have a winter garden, green smoothies are a good way to use up any kind of green you might be growing this month, especially if they’re slightly bitter. The fruit juices make greens taste sweeter, and the avocado turns an “applesauce” texture into “ice cream”! We use a high-speed Vitamix blender, though, and green smoothies are less feasible with standard blenders. It was well worth the investment, and we use our Vitamix several times a week. Blending fruits and veggies in this manner supposedly makes the nutrients more accessible to our bodies, since we don’t chew as much as our ancestors did and can’t break down the cell walls as effectively. Good nutrition, and in particular the nutrients that come from dark leafy greens, is an excellent protection against all those colds circulating in your office or school. Stay healthy!
This soup is perfect for chilly days, and can also be made soy-free!
In this case, we jumped off my dietary restriction boat for two days and used a soy-based, gluten-free cheddar block for vegans. But actually I liked the soup better without the cheddar, when it just tasted of baked potatoes and didn’t come with a side of symptoms. I’m not supposed to be eating soy. So alter it to meet your own needs, and enjoy a thick, hot soup for a cold winter day! View full article »
I love having this for lunch when the weather is warm and I’m in a hurry.
Quinoa mixed into salad from Ozark Natural Foods
Despite the fact that it’s getting cold outside and I’ve switched to quinoa soup instead of salad, I wanted to share this recipe with you and make sure I don’t forget how delicious this was! Part of journey with Ripples has been learning how to eat whole, real food. We aren’t 100% raw, but this year I’ve been eating more fresh foods than ever before. This is how earthbag homes get built and vegetable gardens are sown, rather than the Pizza Hut model I used to be so fond of, which created more medical bills. My dietary choices of a decade ago are part of the reason I’m struggling to be healthy now. I’m hopeful that through recipes like this one, I might acquire the kind of body a country life requires. Or at least a hardier, healthier one. View full article »
15 Tips for Keeping Up with Your Dream
It’s time to go Back to School, but the classroom isn’t the only place to use folders, homework agendas, and other organizational tools. Staying organized is useful to the homesteader, too – at least in our case it is! With loads of information to remember, plenty of natural supplements & vitamins, and new chores, how can a person keep it all straight? Here are 15 things that help us. View full article »
Craving a spicy burger, we made these from scratch!
Black bean burgers with tomato, rainbow chard leaves, avocado mayo, and sweet potato puffs.
Since I’m now intolerant to Greenhouse Grille’s best black bean burgers in the world, with their tasty crispness that is – trust me – hard to replicate, we tried making black bean burgers of our own. They have turned out well repeatedly, even though the last time we had them the texture was not crisp but seemingly undercooked, similar to mashed potatoes tightly compacted. But the flavor is pretty good, with a subtle spice and deep bean flavor. It’s the toppings that count here, and I used tomatoes, avocado mayonnaise (vegan), and rainbow chard leaves. Sweet potato fries complement this dish perfectly, and if you want to make your own, here’s how to do it! But Ryan & I were lazy that night and used sweet potato puffs from the frozen food section of our grocery store. Still delicious! Especially with our avocado mayo (just an avocado mixed into vegenaise spread). View full article »