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Wholistic Living: The Truth About Coconut Oil — The Wholistic Hiker
Here is the latest wholistic living post from my little holistic hiking blog: Many in the medical and government nutrition communities demonize all saturated fats, including virgin coconut oil. A journal article, dated January 13, 2020, from the American Heart Association, says “ 625 more words Wholistic Living: The Truth About Coconut Oil — The Wholistic…
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1940’s Banana Bread ~ The Settlement Cookbook
Over the weekend, I had at some really sad looking bananas on my counter and decided to make a vintage banana bread recipe. I chose a recipe from the Settlement Cookbook copyright – 1940: Inside the cover of the book, was a bit of history of the book’s past. The book was initially given as…
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Israeli Unleavened Bread~ The Flatbread of the Bible
I’m back from a 2 year hiatus from blogging on my little kitchen blog. My reintroduction to blogging began on July 26, 2022, my 53 birthday, with the reopening of my spiritual blog The Wholistic Hiker. (Originally My Walk in the Woods) Here is a quote the article I posted that day. I’ve been really…
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Salt your pasta water, never add oil, and don’t rinse.
Salt the water. Mario Batali says you should salt your pasta water until it “tastes like the sea”… Don’t add oil. NEVER add oil to your pasta water. … Because when you add oil to your pasta you make it slick and the sauce won’t stick well to the pasta. Don’t rinse. The starchy water…
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Kooky Grape Kefir~ My recipe for Concord Grape Water Kefir
A Concord Grape Kefir recipe.
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When making a whole roast chicken, salt it, then chill it…
…uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like garlic or shallots. — Amanda Hesser, of Food52 https://www.womenshealthmag.com/food/a19982068/cooking-tips/
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Avoid messy stains and get at a pomegranate’s ‘seeds’ faster…
…by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate. —Julie Fagan, of Peanut Butter Fingers https://www.womenshealthmag.com/food/a19982068/cooking-tips/
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Make your own Greek yogurt at home!
Earlier this week I published an article highlighting 10 probiotic rich foods and why to eat them. Yogurt is definitely one of those fabulous foods, and YOU can make your own! I’ve been experimenting a lot lately with traditional cooking techniques and fermentation, including fermented dairy. I’ve dabbled with piima milk, sour cream, and kefir.…
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When making dough, freeze the butter…
…and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky pie crusts, biscuits, or scones. — Adrianna Adarme, of A Cozy Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/
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Don’t throw out those last drips of jam in the jar;
…shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste. —Marisa McClellan, of Food in Jars https://www.womenshealthmag.com/food/a19982068/cooking-tips/
The Purple Almond Kitchen 