Category Archives: In the Kitchen

A Step in The Right Direction – Reflecting Back on 2011

I do believe that 2011 completely changed how I chose to live – less consumerism and baby steps towards self-sustainability was where my heart was. It really started because I wanted to avoid all processed foods and the nasty ingredients that they all contain: GMO’s, high fructose corn syrup, MSG, and hydrogenated oils. I also wanted to eliminate chemicals in our cleaning products and personal care items. Now, reflecting back I see just how much I actually changed.

The garden was not much to brag about. I had good intentions but the turkeys benefitted the most. Another one of those ‘live & learn’ moments. (One needs to securely fence the garden)  Lets just say, they ate really well!

  •  Raw Milk – Nothing compares to raw milk or the healthiest nutrition for your body.
  • Grass-Fed Beef – in total this past year we purchased 3/4 of a cow. It was a commitment financially, but overall it is a per pound savings. Especially for the quality and health benefits.
  • Home raised: Turkeys – this was an experience and we will definitely raise more this year. After an unpleasant ‘store bought’ turkey for our 2010 Christmas dinner, we made the decision to raise our own. Fed totally organic feed and allowed to free range our back yard, they were absolutely the best turkey we have ever eaten. They weren’t injected with salt water or ever given antibiotics.  We did get many comments about how could we eat our ‘pets’! They were fun to watch grow up, but it was always with the intention of what their fate was to be.
  • Eggs –  Not a new change but noteworthy. We have had eggs from our own backyard for over 3 years now and I just can’t go back to store bought, anemic eggs. Once you have ‘free range’ , ‘cage free’ eggs you don’t realize just how bad the store bought eggs are.

Other notable changes I made was to make homemade versions of what I used to buy.

 In the Kitchen:

  • BBQ Sauce – the best we have ever tasted
  • Breads: Artisan, Sourdough, Hamburger/Hot Dog, Breadsticks, English Muffins, Tortillas
  • Broths: chicken and beef
  • Chocolate Syrup
  • Ketchup
  • Kimchi
  • Mayonnaise – so easy and made with healthy oils
  • Salad Dressings: Vinaigrettes with my chive vinegar, Blue Cheese, Ranch, Thousand, Caesar… name it, I made it.
  • Pepperoni
  • Rendered: Lard and Tallow for use in cooking
  • Sausage
  • Sauerkraut
  • Spice Mixes: Season Salt, Taco Seasoning etc
  • Stevia Extract
  • Vanilla Extract
  • Yogurt – made from the raw milk

 Household Cleaning – you can make cleaning supplies for pennies and they won’t be harmful to you or the environment.

  • Laundry Detergent
  • All purpose spray cleanser
  • Liquid Dish Soap

Personal Care – It is amazing how much you can save by making simple daily use items and many from ingredients from the kitchen or craft room.

  • Bar Soap
  • Shampoo Bars
  • Deoderant – for me, not the hubby yet!
  • Toothpaste – again for me…..I am the quinea pig for the ‘science experiments’ it seems…..
  • Hard Lotion Bars
  • Dusting Powder
  • Hand Sanitizer
  • Foaming Liquid Hand Soap
  • Healing Calendula Salve

What’s ahead for 2012? Future posts to include recipes and/or links to the above ~smile~!


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Sourdough English Muffins

After my previous post for making sourdough starter, I thought I would give you my favorite thing to make with the starter. These English muffins are so good and just have a couple of ingredients.

Have you looked at the ingredients on store bought muffins? 

Unbleached Enriched Wheat Flour (flour, malted barley flour), Reduced Iron, Niacin, Thiamin Mononitrate (Vitamin B1)Riboflavin (Vitamin B2)Folic Acid]Water, Farina, Yeast, Nonfat Milk, High Fructose Corn Syrup, Salt, Soybean Oil, Preservatives (Calcium Propionate, Sorbic Acid)Soy Flour, Grain Vinegar, Monoglycerides, Whey, Natamycin (a Natural Mold Inhibitor)

Well, I like my ingredients better: flour, water or milk, raw honey, sea salt and baking soda.

Can’t get much more basic than that! I usually make a double batch, slice them, and put in the freezer.


Makes 8

The night before mix the following:

  • ½ cup sourdough starter (thick or thin)
  • 1 cup liquid (water, whole milk, fermented dairy (kefir or buttermilk), coconut milk, plain yogurt)*
  • 2 cups flour of your choice
  • Optional: seeds, ground flax seeds, dried fruit, or chopped nuts

 Place the ½ cup sourdough starter into a medium size bowl. Add the 1 cup of liquid. Stir to combine the starter and liquid. Add 2 cups flour and optional add-ins. Stir well to combine.

Cover and let rest on your counter overnight or 8 – 12 hours (up to 24 hrs is fine, but not less than 8 hrs.)

*Note: I have found that the English muffins are much more tender on the inside when I have used kefir. If using water, you may need to add a bit more flour initially for easier kneading. If using yogurt, you may need to dilute it a little if it is really thick.

 The next morning add the following:

  • 1 tbls raw honey or any other sweetener
  • 1 tsp sea salt or table salt
  • 1 tsp baking soda

 On top of your soaked dough, sprinkle the salt, baking soda, and honey. Use a wooden spoon to push/cut/stir in your newly added ingredients. Turn out onto a lightly floured OR oiled surface to knead the added ingredients just enough to blend. Do not over knead. If sticky, just put some oil on your hands. Don’t add too much flour.

Pat into a circle and cut into 8 pieces. Gently shape each portion into a disk shape flattening slightly (maybe a finger width high) and place on a lightly floured or cornmealed surface. Cover with a dish towel and let rest for one hour. They will rise slightly. (I have left up to 1 ½ hrs and they were just fine)

 Preheat a griddle or skillet to medium. You don’t want it too hot or the outsides will get too dark and the inside won’t be cooked.

Carefully transfer the muffins onto your pan. Cook for about 5 – 7 mins on each side. They will start to rise a little so turn carefully so you don’t deflate them. Cook another 5 mins or so. Move to a cooling rack.

 They will keep about 5 days and freeze great!

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My Sourdough Journey and Starter Recipe

I have always been intrigued with sourdough, but just a bit intimidated at the prospect of it all. What I have learned this past year is just how easy it is to get started and keep it going. My biggest fear was the starter. I wasn’t sure if I could keep it ‘alive’ and just how attentive was I going to have to be with it. Well, let me tell you, it is very forgiving to say the least. I developed a starter, used it a couple of times, and then kind of forgot it in the back of my refrigerator. I neglected to ‘feed’ it like I read I was suppose to do on a weekly basis. It turned into a separated and not too appealing jar of glop and dark brown liquid…..not too appetizing I might add. I learned this is normal and the dark liquid (called hooch) can just be stirred in or poured off. I poured it off because it isn’t very pretty! I smelled the remaining paste (that’s what it looked like anyway) and it had a pleasant yeasty/sour smell, not at all unpleasant. So, I fed it……and it was HAPPY! It bubbled and grew – I didn’t kill it. That was a year ago and I have now learned just how forgiving and fearless it all is.

My sourdough starters (yes plural) have evolved. I have done three different methods – dehydrated sourdough starter (, starter made with pineapple juice and flour (, and probably the BEST sourdough course of all has excellent instructions and recipes. I have taken a little from each and have come up with the starter that works the best for me.


  • Pint size, wide mouth, glass jar
  • Stainless or wooden spoon for stirring – just don’t use aluminum, copper, brass.
  • Flour – I use King Arthur White Whole Wheat / Spelt / Rye / occasionally unbleached white (not often), just whatever I happen to have at the time
  • Water – Chlorine free – Mineral / Spring water is good. But instead of purchasing water, I have found that using regular tap water  that has been set out on the counter uncovered for at least 24 hours works perfect. If you forget to set out some water (gee, how do I know this?) you can boil the tap water for 10 minutes and let it cool to room temp before using.

The first day:  Put 1/4 cup flour and 3 Tbls. water in jar. Stir well and scrape down the sides as well as possible. Cover loosely (do not seal) with plastic wrap or cotton cloth (not cheesecloth). Let sit 24 hours at room temp. If your kitchen is on the cold side, you can place in your oven with the light on. I find it does best between 70 -75 degrees.

1st feeding:  add another 1/4 cup flour and 3 Tbls. water. Stir well incorporating air into the mixture. Scrape sides, cover loosely, and set on counter for 12 hours.

2nd feeding: 12 hours later, check for any signs of  ‘life’. You should see bubbles, they may be tiny. If there are no bubbles by now you will need to dump this out and start over. If there are bubbles, continuing feeding your starter the 1/4 cup flour / 3 Tbls water stirring well each time. You can add a little more water if the starter seems too thick. The consistency of  a pancake batter seems to be about right.

3rd – 7th feeding:  at least every 12 hours you will continue feeding BUT remove 1/2 of the starter at each feeding and discard. This will make a strong starter. At about the 4th feeding, I change the type of flour. I alternate with white whole wheat and spelt or occasionally all purpose flour. Although it is not necessary to do this, I find my starter is much more active when I do this. Your starter should begin doubling in size with each feeding.

Once your starter is one week old it is ready to use!


  1. At this point you can keep the mature starter out on the counter, between uses, or in the refrigerator. If you are using your starter regularly and leaving it out on the counter, you will need to feed it two times a day. If refrigerating your starter, try to remember to feed it at least once a week.  If you are not ready to use the starter, pour off half, feed, and let it sit out at room temp and let it start bubbling. Once the active bubbling has subsided, cover with a lid and put back in the refrigerator. Don’t tightly cover an active starter.
  2. For a New Starter: Don’t increase the volume of your starter by more than double in one feeding. Once it has been used and has matured, tripling the volume would be fine.
  3. Change out the jar every couple of feedings to prevent dried starter on the sides of the jar and prevent mold.
  4. If you are fermenting / culturing other  items in your kitchen (kombucha or dairy cultures) keep them at least 5 feet apart. You don’t want to cross the molds that ferment each. I use my oven to keep them separated.
  5. Important: when using your starter in a recipe, always keep at least 1/2 cup as your starter culture. You don’t want to have to start the process all over again. Make sure you have enough active starter and build up the quantity you will need for your recipes.

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Week Two – GF/GF

Week 2 of GF/GF (grain free/gluten free). I continue to look for recipes that will help us stay on track and still taste good. My husband does miss the ‘old’ lunches and dinners, but is committed to eating to improve his diabetes. Within 3 days of GF/GF he was able to lower his blood glucose numbers dramatically and was able to reduce his dosage of insulin. This has really helped to keep him motivated, which is not an easy task. As for me, I have much more energy and am able to keep my arthritis symptoms at bay. This really helps keep me committed to this way of eating.

Having my weekly plan has been great. It is making grocery shopping easier and eliminates my 4:00 in the afternoon trying to figure out what’s for dinner panic.  My goal is to try at least one new recipe each week and remake my old favorites to stay gluten free. I only have one meal this week that will have gluten / grain and this is because I haven’t figured out a solution to tortillas. I make my own tortillas, however, because I can’t bring myself to buy the store bought version with nearly 20 ingredients – mine only have 4 ingredients, so this compromise is just fine occasionally.

We are lucky enough to have our own chickens for their eggs and get raw milk for making kefir that is used for smoothies, kefir cheese, and salad dressings. The added plus to the raw milk is the cream for our coffee….yum!  This week I will be making mozzarella from the milk for our pizza night!

Breakfasts don’t vary too much. For hubby: Eggs, either hardboiled or scrambled and nitrite/nitrate free bacon or sausage.  For me: Kefir smoothies blended with an egg and frozen fruit.

Lunches: leftover meat (chicken or beef) celery w/cream cheese or natural peanut butter, carrot sticks, almonds, apple or pear.

Meal Plan Monday (11/8 – 11/14/2010)

Monday –  Pan Seared Sirloin Steak, Zucchini Feta Pancakes w/mint & garlic creme fraiche sauce, sauteed mushrooms

Tuesday –  Crockpot Salsa Chicken, Homemade Tortillas, creme fraiche & avocados, green salad

Wednesday – Salmon Patties, steamed veggies, green salad w/sundried tomato vinaigrette

Thursday – Meat Loaf, acorn squash, green salad w/creamy Italian dressing

Friday –  crustless shrimp & crab quiche, green salad w/ vinaigrette

Saturday – homemade Gluten Free Pizza – with homemade mozzarella!

Sunday – either leftovers or breakfast dinner

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Meal Plan Monday

Today begins our NO GRAIN meals and snacks. In addition to eating Real Foods, me mostly eating gluten free, going caffeine free (almost) and now going grain free…..geesh, what’s left?  This latest ‘free’ choice is an attempt to help control and try to reverse my husband’s diabetes. After reading and researching diabetic issues it appears that what the medical professionals and the FDA Food Pyramid DON’T tell you is that by eliminating grains, no meats with nitrites/nitrates, avoiding artificial sweeteners and not eating too much fruit will help to reverse diabetes. Is hubby ready?? We’ll see…..

So in order to make this work, I needed to begin planning our first week of meals and needed to do this with what we have in the freezer and pantry. I focused on dinners, but have also planned some snack items as well.

Monday – Pepper Steak w/wine sauce, Brussel Sprouts, Mushrooms, Green Salad

Tuesday – Pinto Bean Chili w/ground turkey, Green Salad w/Creamy Kefir Ranch

Wedsnesday – Crockpot Roast w/onions, celery, & carrots, Mock Mashed Potatoes (made with cauliflower!)

Thursday – Mexican Chicken Breasts w/ cilantro pesto, black beans, guacamole

Friday – Salmon Patties, Green Salad, Acorn Squash

Saturday – Veggie Frittata, Green Salad w/sundried tomato vinaigrette

Sunday – Left over pot luck   ; )

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Gluten Free Pumpkin Bars

It has been two weeks since I have gone nearly caffeine free. I used to drink at least 4 cups of coffee each morning with some days drinking the entire pot and if I didn’t drink any I would have a migraine by late afternoon. I have switched to 1/2 decaf, 1/2 regular and only drink maybe 1 cup now. I most likely could completely eliminate the coffee at this point, but I like the morning ritual of taking the time to wake up with a fresh cup before I start my day. I have tried tea but it just isn’t the same. I will switch to 100% decaf in the next week or so once I finish the container of the 1/2 & 1/2. The most noticeable change (besides not having headaches) has been how hungry I am in the mornings now. This is a big change since I never used to want to eat breakfast even though I knew how important it was to eat breakfast. Then my choice was toast. Now that has changed too….eliminating gluten from my diet.

It hasn’t been too terribly hard, but it does take a bit more thought and planning. I have been trying different recipes, some good and others not so great. I don’t eat sandwiches too often so bread has been pretty easy to do without, but I miss toast. I did get some gluten free bread just so that I could have toast, but it is very expensive, so I won’t be having this very often.  Also, baking takes on a whole new challenge with the different types of gluten free flours. Thank goodness for Bob’s Red Mill! I am lucky enough to live near the Red Mill store and am able to buy gluten free flours in bulk.

I plan on making a new gluten free recipe at least once a week. This past week I have tried two new recipes: Gluten Free Pizza Dough and Gluten Free Pumpkin Bars. These both are excellent and you would never know they were gluten free. I will post the pizza dough recipe soon.

Here is the Pumpkin Bar recipe and some of the changes I made to the original recipe. It is more like a cake than a bar, as it is moist and fluffy.

I used pumpkin that I pureed and froze last year instead of canned pumpkin. I changed the refined sugar in this recipe to sucanat as this is less refined. I didn’t change the oil this time, but I will try using coconut oil next time. The frosting is the only thing I haven’t figured out how to change. I am not sure what the alternative for powdered sugar would be other than using whipped fresh cream as the frosting (you just couldn’t frost ahead of time).


4 eggs

1 – 1/2 cups sucanat (can use white sugar)

1 cup sunflower oil

16 oz. pumpkin puree (or 15 oz can pumpkin)

1 cup white rice flour

1 cup cornstarch

2 tsp baking powder

2 tsp cinnamon

1 tsp xanthan gum

1 tsp baking soda

1 tsp sea salt


Preheat oven to 350 degrees. Butter a 9 x 13 baking pan, set aside.

Mix eggs, sugar, oil, and pumpkin until light and fluffy.

In a separate bowl, mix the dry ingredients and then add to pumpkin mixture. Mix on low speed until thoroughly combined and smooth.

Spread into the 9 x 13 pan and bake for 30 minutes. Cool and Frost. Cut into bars.


4 oz cream cheese

1/4 cup butter

approx. 1 tbls milk kefir (or enough to make frosting spreadable)

1 tsp vanilla

2-1/2 to 3 cups confectioners sugar

Beat cream cheese, butter, kefir, and vanilla until smooth. Add confectioners sugar and mix to spreadable consistency.



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A Year in Review

It has been one year since I began my blog and decided I would review my journey to see how it has progressed. Last year my goal was to simplify my life and I know this has happened. I have never felt more content and fulfilled as I feel right now. No, life hasn’t gotten easier – our budget strings are pulled so tight they are ready to break, but I still feel more relaxed and ‘almost’ stress free. It has been a challenging year and fun at the same time. At least fun for me. I love learning new things, trying new things, and creating.

One year ago I decided that to begin this ‘Simply Basic’ life I would: Make a Plan, Reduce Clutter, Cook From Scratch, Ditch the Disposables.

I ‘plan’ all the time. I don’t have a written plan, but my mental plan of where I wanted to go changed direction a bit and has been very enlightening.

Reducing the clutter has evolved on it’s own. When you don’t shop or buy ‘stuff’ the clutter seems to go away! I did clean out closets and drawers (both kitchen and bath) and donated a lot of unused ‘stuff’. For the items I couldn’t part with but rarely used I put in a box and have decided that if I don’t use any of the things in the box within 6 months they would get donated also. So far I have only gotten into the kitchen box ONCE so I see the rest of the box going away soon!

Cooking from scratch has evolved a bit. Instead of last year’s plan to make ‘ready made mixes’, I have embraced the “Real Food” way of food preparation. It still is cooking from scratch, but on a different level. This past year I have learned that Kombucha and Kefir (both milk and water) are so delicious and a major health food, along with fermenting vegetables: cabbage into sauerkraut, beet kvass, salsa, gingered carrots. The kefir and vegetables provide probiotic, healthy bacterias that are good for our gut and liver. I have learned about healthy fats – coconut oil, lard, butter – and how good they are for us (and NO they DO NOT raise your cholesterol). I began rendering my own lard from grass-fed pork. I successfully started and grow my own sourdough starter and have made many successful things with the sourdough: english muffins, tortillas, pancakes.  I have played with making our own cheese, but currently the cost of the raw milk doesn’t make this an option right now. I really want to raise a couple of goats. This way we could have our milk  (I already have the eggs), so why not? The list could go on, but these are the highlights. My husband says our kitchen is like a science experiment. You never know what will be growing or brewing at any given moment.

Ditch the Disposables has been pretty easy. I rarely use paper towels, but just can’t totally eliminate them, but one roll lasts for months now and most get thrown into the compost bin and not the trash. We use cloth napkins and lots of dish towels, but they are simple to wash so they aren’t a big deal.  I still use plastic, zipper type bags but I wash and reuse them several times before they go to the recycling. I have been making my own household cleaners, shampoo, deodorant, and most recently soap, so this has eliminated unnecessary packaging waste. The homemade, personal care items have been really fun to make and I am so pleased with the results. I will post about these items another time.

So, all in all, I have come a long way. The journey isn’t over, it has just begun. Oh yes, the final item on the list from last year, Stop Procrastinating…..this is still a work in progress ; )  .

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Sourdough Success!

I have been playing with sourdough and my starter for a few months now and think I have finally lost my fear of failure. I was intimidated by the starter for what I now realize was crazy. The starter is so simple and so forgiving. It continues to work, even when I neglect it. I am not too consistent at feeding it and I have forgotten about it at times and yet with a little feeding it performs beautifully.  I am still trying to make a sourdough bread that isn’t as heavy as a brick! I will keep on trying for good bread, but in the meantime, I am turning out absolutely delicious sourdough english muffins and tortillas. No more store bought for us!  Thank you to GNOWFGLINS Sourdough eCourse!



(makes 8 muffins)

Soak the following overnight or up to 24 hours: I let mine sit 12 hours so this step could be started early in the day and cooked in the evening.

  • 3/4 cup sourdough starter
  • 1 cup water                              
  • 2 cups flour (I used white, whole wheat)
  • 2 Tbls. ground flax seed (optional)

Stir to combine the starter and water, then add the flour and ground flax seed. Stir well to combine. The dough should be quite sticky, so if it appears to be too dry you can add a bit more starter and/or water. Cover and let sit on your counter.

The next morning add:

  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tbls. raw honey
  • optional add-ins: seeds, dried fruit (raisins,etc), cinnamon, chopped nuts

Mix to combine with a wooden spoon. Turn dough out onto lightly oiled surface (about 1 tbls. of olive oil) and oil your hands lightly too. Knead the dough for about 3 minutes, just to incorporate the salt, soda, and honey. Pat into a circle and cut into 8 equal pieces either using a pizza cutter or large knife.

Lightly dust your hands with flour and gently roll each piece into a ball. Flatten slightly, about 3/4″ – 1″ thick, 2 -1/2 inches in diameter. Place the muffins on wax paper or parchment paper that has been dusted with cornmeal. Cover with a dish towel and let rest for 1 hour. The muffins will rise just slightly, but will rise more when you cook them.

After the muffins have rested, heat a cast iron skillet or griddle on medium/medium low heat. Don’t use too high of heat, you want the muffins to cook through without burning the outsides.

Carefully transfer the muffins onto the skillet and cook about 5 minutes on each side. Turn them gently so you don’t deflate them. 

Cool on cake rack and when cool, store in covered container up to a week (if they last that long!) or freeze for longer storage. 

These are so easy and relatively quick to make. Hands on time is maybe 10 minutes to prepare for soaking, less than 10 minutes mixing and kneading, and 10 – 20 minutes cooking, depending on the size of your skillet or griddle.

 This recipe could be doubled or tripled.




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Thursday Thoughts

It’s been way too long since I posted anything. It is not for lack of anything to say or lack of anything happening on the old home front, that’s for sure. There has been a lot going on, so today I am just posting my random thoughts for Thursday….

The Garden – it is doing quite well actually. We have enjoyed lettuce, chard, beets, broccoli, cauliflower, green beans, kohlrabi, new potatoes, artichokes, cherries and cabbage so far this season, all from our own backyard. I have nearly 7 lbs of beets to can and I just picked our first tomato (!) with tons more just waiting to ripen. I can’t wait for the romas to make salsa and the others to can for use this winter. I am now getting ready to plant a fall crop of beets and lettuce and in a few weeks I will plant garlic.  

Preserving – so far this summer I have picked and froze strawberries, blueberries, and marionberries. I made some strawberry jam and mashed and froze the marionberries to make jam at a later date. I picked 52 lbs of peaches this week and just finished canning 8 qts today. They are not quite ripe enough, so I am going to can more in the next day or so. I am looking forward to picking pears and apples in the next couple of weeks.


 Yard Work –  We are in the middle of a complete remodel / addition to our house and the front yard has truly suffered from neglect so we took a break from inside work and focused on redoing the front landscaping. I still need to add a few more shrubs and plant bulbs this fall for spring flowers, but the heavy work is done for now.

These are just a few of the things going on here.

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It’s Not Always about the Money

In the planning for our daughter’s surprise birthday party I was trying to incorporate real foods to the usual BBQ affair. I wanted to serve nutritious foods that would be enjoyed by all and not be seen as my ‘science’ experiments! Although I didn’t make my own hamburger buns, we did have grass fed beef burgers. I adapted my baked bean recipe to incorporate soaked, dry beans: kidney, garbanzo, white. In the past I would have just purchased cans of all these beans. Dry beans are so economical and I always make extra to keep in the freezer making them just as easy as opening a can of store bought.

The condiments were all homemade, with the exception of the mustard.  I make my own mayonnaise, ketchup, and relish. I did get the comment “why make ketchup, it is not that expensive”. My response was that I make it because I know what is in it – No High Fructose Corn Syrup, No MSG, NO GMO’s! It is not always about the money and the last time I bought a bottle of organic ketchup it was $3.98 for 36 ozs and I made 52 ozs for about the same amount. I haven’t figured the cost exactly, but tomato paste, vinegar, organic sugar and a couple of spices aren’t too terribly expensive.

I also made a very tasty Corn and Blueberry Salad that was a surprise hit. This salad will make a great addition to all those summer BBQ’s. I have made a similar version of this salad using avocado in place of the blueberries, but I came across this recipe and was intrigued by the flavor combination using blueberries.  The best part of this salad is that it is a make ahead recipe and goes together quickly the night before.

Here is the recipe:

Southwestern Corn & Blueberry Salad

makes 8-10 side servings

6 ears fresh sweet corn

1 cup fresh blueberries

1 cucumber sliced

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped

2 tbsp. lime juice (approx. 2 fresh limes)

2 tbsp. olive oil

1 tbsp. raw honey

1/2 tsp. cumin

1/2 tsp. sea salt

1. In large pot, bring salted water to boiling. Add corn. Cook, covered 5 minutes, or until tender but don’t over cook. Drain and cut corn from cobs.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.


1. Combine lime juice, oil, honey, cumin and 1/2 tsp. sea salt. Whisk together. Pour over corn mixture and stir to combine.

Cover and refrigerate overnight (up to 24 hours).

Variation: omit blueberries and add diced avocado.

(This post appears as part of Real Food Wednesdays –

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