Creamy Butternut Squash Soup

This is a favorite fall harvest soup.  It warms the body and soul.  The flavor says it all!

What you’ll need:

  • 3 tbsp. butter
  • 1 1/2 large sweet onion chopped
  • 3/4  tsp. dried rosemary chopped
  • 3 to 4 cloves garlic minced
  • 1 butternut squash – about 8 cups peeled, chopped, and seeds removed – I use the whole squash, sometimes a little under or over 8 cups.
  • 3 to 4 Yukon potatoes peeled & chopped about 4 cups
  • 2 quarts chicken stock or homemade bone broth
  • 2 1/2 tsp. Celtic sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup of heavy cream
  • 1 1/2 cups diced cooked ham

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Homemade Pasta Sauce

Homemade pasta sauce is the best.  Try it, you will love it!

What you’ll need:

  • Large pot
  • 1 can Fire-roasted diced tomatoes 28 oz. (Muir Glen organic is what I use)
  • 2 cans or jars of tomato sauce 15 oz.
  • 1/2 medium onion finely chopped
  • 4 portabella mushrooms finely chopped
  • 2 garlic minced
  • Butter to saute
  • Fresh basil (one piece with 3 to 4 leaves on it)
  • 1 tsp. Celtic sea salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper

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Sizzling Burgers – The Best!

With a few extra ingredients, you will be serving the best burgers in town.                              This is not your average burger.

What you’ll need:

  • Large mixing bowl
  • 1 pound of ground beef (preferred grass-fed)
  • 1 cup freshly ground sourdough bread crumbs (1/2 cup of dried bread crumbs)
  • 1 medium sweet onion finely chopped or processed in a food processor
  • 1/3 cup of ketchup (or 1/3 cup of my fermented ketchup – loaded with flavor)
  • 1 garlic clove minced
  • 1 egg
  • 1 tsp. Celtic sea salt
  • 1 tsp. ground pepper
  • 1/2 tsp. thyme

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HomeStyle Fermented Mustard

Fermented mustard is one of those super easy and fast ferments to get started with.  If you have been fermenting it is a great addition.

What you’ll need:

  • Pint-size mason jar
  • 1/2 cup of mustard seeds (I like to use half black and half yellow – you choose)
  • 1/3 cup of filtered, spring or other water, not tap water
  • 2 tbsp. whey
  • 1 1/2 tsp. Celtic sea salt
  • 1 or 2 garlic cloves minced

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Flavor Bursting Fermented Ketchup

Anybody can have regular ketchup on hand, but only a few will be offering this flavor bursting fermented ketchup.  Bonus: the health benefits of being fermented and you control the ingredients.

What you’ll need:

  • Quart-sized mason jar or two pints size jars
  • 2 – 6-ounce containers tomato paste
  • 1 – 15-ounce container of tomato sauce
  • 1/4 cup of soy sauce (Organic and labeled traditionally brewed)
  • 1/4 cup of whey
  • 1/3 to 1/2 cup maple syrup (actually not quite a half a cup)
  • 3 cloves garlic minced
  • 1 tbsp. Celtic sea salt
  • 1 tsp. onion powder or flakes
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. ground mustard
  • (Organic ingredients is possible)

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Beet Kvass – Made Spicy or Not

Why fermented beet kvass?  To begin with, this beverage has both medicinal qualities and helpful as a digestive aid.

  • Loaded with nutrients
  • Outstanding blood tonic
  • Aids digestion
  • Supports regularity ( we all want that, right )
  • Alkalizes the blood
  • Cleanses the liver

What you’ll need:

  • 2 to 3 Organic beets chunked
  • 1/2 small onion chunked
  • 1 to 2 cloves of garlic quartered
  • 1 Tbsp. Celtic sea salt
  • Filtered water
  • Quart mason jar

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Renee’s Naturally Cultured Salsa

Fermented salsa is a great way to get started consuming fermented foods.  Serve it to family and friends don’t say it is fermented and they will love it.  Say it is fermented and some people will be unsure if they want to try it unless they know the benefits then they will eat it all 🙂

What you’ll need:

  • 1-quart mason jar
  • 4 cups diced tomatoes (I like a variety including cherry tomatoes, organic if possible)
  • 1 cup chopped fresh cilantro/parsley, use a combination or just one (I use parsley)
  • 1 1/2 cups chopped sweet onion
  • 4 minced garlic cloves
  • 1/2 tsp. ground cumin
  • 1/2 tsp. oregano
  • Your choice of hot pepper finely chopped – to taste. (One jalapeno works for us)
  • 2 tablespoons of lime juice or one juiced lime
  • 1 to 2 tsp. Celtic sea salt

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Artisan Infused Olive Oil

Yes, you can make uniquely flavor olive oils in your kitchen.  Simple and elegant!

What you’ll need:

  • Glass bottle with a top
  • Organic extra virgin olive oil
  • 1/4 tsp. dried granulated garlic
  • 1/4 tsp. dried minced onions
  • 1/4 tsp. dried red pepper flakes
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried black peppercorns
  • 1 bay leaf

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Creamy Potato Soup

There is something special about sitting down to a homemade bowl of soup.  It is made with love and care to heal the soul, okay that is my take on it 🙂 and I’m sticking with it.

What you’ll need:

  • 2 tbsp. butter
  • 1 large sweet onion chopped
  • 1 stalk of celery chopped
  • 1 clove garlic minced
  • 1/8 to 1/4 tsp. rosemary crushed
  • Potatoes  10 to 12 cups peeled and cubed (I use Yukon/golden potatoes – when the skin is thin like on a Yukon you can leave the skin on if you like)
  • 2 quarts of chicken stock or bone broth (I prefer homemade bone broth)
  • 2 to 3 tsp. Celtic sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup heavy cream
  • 1 1/2 cups diced cooked ham

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Bakery Style Bagels made at Home

Freshly baked bagels, Yes!  Here is a simple recipe to get those warm bagels right at home.

What you’ll need:

  • 4 cups Einkorn flour (If using bread flour, omit the baking powder)
  • 1 1/4 cups warm water
  • 1 tbsp. active yeast
  • 1 tbsp. baking powder (aluminum-free)
  • 1 tbsp. sucanat, coconut sugar or brown sugar – organic preferred
  • 2 tsp. Celtic Sea Salt
  • Egg white from one egg
  • About 1 tbsp. Coconut or olive oil
  • 2 quarts water
  • 1/4 cup honey or barley malt syrup

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