Naturally Fermented Probiotic Lemonade

Christmas time brought me two new cookbooks-

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I haven’t had much of a chance to go through each one of them yet, but I did find an interesting recipe in Nourishing Traditions that I wanted to try right away.

Naturally Fermented Probiotic Lemonade- this drink is very very good for your gut.

Ingredients

  • 5-6 Lemons,  juiced
  • 1/3 Cup Lightly refined sugar
  • 6 Cups of Water (not boiled)
  • 1/2 Cup of  Basic Whey

Dissolve sugar in water in a large glass container with an air-tight lid.
Allow the mixture to become room temperate before stirring in the lemon juice and whey.
Leave at room temperature for 2-3 days.
Once done I transfer the lemonade into 2 Weck Jars for Juice for easy storage and serving.
Refrigerate. It will continue to ferment but at a much slower pace.

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Lemon Shaker Tart

Shaker Lemon Tart

This weekend my husband and I are looking forward to celebrating our 21st wedding anniversary. Wow, you know sometimes when I say that it seems like just yesterday, and then other times when I remember everything we’ve been through together I think ” No, 21 years is about right.” We’ve actually been with each other 22 years come this July, so ya a long time. We know each other very well, and I think as compatible couples go we are right up there with the best.  We want to celebrate this special day with friends that feel like family but I don’t want to do any cooking. So we’ve hired a local catering company- Upstairs Downstairs Catering -to do it for us. One of the desserts they’re  serving is a beautifully simple and delicious lemon tart. We’ve had this tart at another party they catered that we attended. The recipe for it is here. We’re ordering box lunches from their business menus, and although it is a bit pricey we feel it is so worth it.

When asked what I wanted for an anniversary gift I paused about 2 minutes and said -” All three season’s of A Chef’s Life“. It’s a series I found on PBS that features a couple who relocate to South Carolina and start up a farm to table restaurant. Every episode features a new ingredient and how it fits into southern cuisine.

Another show I found quite interesting is called Steak Revolution and it’s on Netflix right now. The narrator’s of this documentary (two chef’s) take tours through different countries in search of the most mouth-watering steak. I liked this documentary because it featured sustainable farms and ranches, responsible breeding and gourmet cuisine. They were able to locate the best steak in the world. You’ll just have to watch it to see where it’s at. 🙂

And last but never least this week I began watching Cooked, a documentary featuring Michael Pollan, adapted from his book (one of my favorites) of the same name. This documentary features different cuisines and the elements of fire, water, earth and wind in cooking. One of the main points of the documentary is how little time Americans are spending in the kitchen cooking.  More and more Americans are letting restaurants feed them their daily meals.

My husband and I eat in a restaurant on average once a month so it is hard for me to relate to the statement above. About 60% of our diet is homemade food that I create from locally grown organic fruits/vegetables, and grains. The other 35%-meat, produce, and dairy is produced for us by local farmers. A mere 5% of our diet comes from eating at restaurants that are not farm to table and/or locally grown organic and the occasional snack food (i.e. candy bar, chips, popcorn).

This week my husband and seven of his fellow co-workers were honored for perfect attendance. In my husband’s case he was honored for 16 years of perfect attendance. There are three things that I feel strongly are responsible for this admirable and fascinating feat – 1) My husband has a strong work ethic 2) he is in excellent health- so he doesn’t need to call in sick 3) His commitment to eating better food and living a better life(cutting down on processed food and sugar) is paying off (see #2).

 

Lemon Curd

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My lemon tree has been producing in overtime. But that’s o.k. because every holiday season many of the goodies I bake call for the zest of lemon or lemon curd not to mention it’s used to clean so many things in my home. I also make up a batch of lemon curd, then pour into small Ball fruit jars, and wrap some up for homemade gifts. If you’re new to my blog I talked about my lemon tree here. I also looked around on Pinterest and found some great recipes to use Lemon curd in. Like Lemon Thumbprint cookies for the holidays or deliciously fresh and creamy Lemon Curd ice-cream.

Recipe for Lemon curd

Recipe for Lemon Thumbprint cookies-(grain and gluten-free)

Recipe for Lemon Curd Ice-Cream