NaturalFoodcraft

  Just bottled up a tremendously successful dry hopped wild mint mead. This one is a winner having used Light Cellar hops and honey as well wild mint from my garden. I made the mead plain with a wildflower honey and 3/4 of the way through the ferment added fresh wild mint to sit in the bottle, then strained that out after 2 days and added the dry hop cones for several days for their flavour to come out. strained it and bottled it today. and it is mighty fine! I'll be aging this one away for my November Mead Making class - if you're around and want to learn how to make mead and have a taste, join me. Class details are here: http://thelightcellar.ca/be-your-own-brewer-byob-activate-the-art-craft-alchemy-of-the-mead-making-november-17/...

If you love bread but perhaps need to, or would like to, have a version without grains or flour, give this a try! Here is a super simple bread recipe that can work for anyone on the gluten-free, paleo, and possibly even GAPS train - depending on what stage you're at. When I first made it, I was surprised how well it turned out, as it cut nicely and could be used for sandwiches and such. Pictured is a sandwich that my daughter and I ate recently for lunch where we chose to top with avocado, chickpea miso, Light Cellar sauerkraut, home-made pickles, tomatoes and garden lettuce. Check out my video on How to Make Gluten-Free Bread (Paleo & GAPS-Friendly) This is definitely an Easy Upragde Mix all ingredients together in a bowl. 2 cups your choice of nuts (best well chopped into small pieces) 1 cup soaked chia (use a ratio of 1/4 cup chia to 3/4cup...

Chokecherries are a wonderful and abundant wild fruit you can harvest for juice, jelly, fruit leather, wine, syrup and more. This was a staple of the Native Americans and was said to be one their most consumed fruits if it grew in the area they lived, and if it wasn't they would trade for the dried cakes of it. Often used in pemmican as well as dried and ground it provided many nutrients including antioxidants like anthocyanins. I'm still new to working with the chokecherry but love the flavour of both the fruit as well as the pit, which itself has a strong dark cherry-amaretto flavour. However if consuming the pit they are best cooked or dried to deactivate the hydrocyanic acid contained in them like most of seeds of fruits in the Prunus genus do. I love to munch on the fresh fruits and spit out the stones even though they turn my...