My toddler daughter and I had a blast making these! These homemade marshmallows are soft, fluffy and can be adapted to practically any flavor profile you like. It’s like magic watching a plain dowdy-looking syrup mixture turn into stunning glossy marshmallow. They’re gorgeous, delicious and make a super special and easy holiday gift. Everyone gives cookies! This year give marshmallows;) You’re friends and neighbors will appreciate the change-up.

When I set about looking for a marshmallow recipe, I found that most called for refined sugar and corn syrup. Bletch. I try to avoid corn syrup as much as possible. I swapped the sweeteners for honey and LOVED the results! Fluffy, soft, and delightfully sweet!

I’ve included flavor variations below the main recipe. Honestly, I can’t even pick a favorite! Let me know if you can;)

Woman's hand sprinkling powdered sugar over homemade vanilla marshmallows. Woman's hand sprinkling powdered sugar over homemade vanilla marshmallows.

For this recipe you will need:


9×13 Pan
parchment paper

stand mixer
candy thermometer

  • 1 cup filtered water (divided)
  • 3 tablespoons grass-fed beef gelatin
  • 1 cup honey (doesn’t need to be raw since we’re cooking it)
  • ¼ teaspoon ground vanilla bean OR 1 tsp vanilla extract
  • 1/8 cup arrowroot powder and 1/8 cup powdered sugar, mixed

~Grease pan and completely line with parchment paper leaving extra parchment on the ends to use as handles. Sprinkle the bottom of the pan with powder mix.

~In your stand mixer bowl, add the gelatin with 1/2 cup of water and let bloom.

~Heat the other 1/2 cup of water in a sauce pan along with the honey, ground vanilla and the salt. Turn the burner to a medium heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees. Keep an eye on this because you will hate your life if it boils over!! Immediately remove pan from the heat.

~Turn your stand mixer to low/med. Slowly pour the hot honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

~Turn off the mixer and transfer the marshmallow creme to the parchment-lined pan. Spread and smooth the top with a spatula. Let set at least 4 hours but preferably overnight.

~When set, remove the marshmallows by lifting from the parchment paper flaps. Spray cooking oil on a large knife and cut to desired size. Coat with powder mixture by tossing in a bowl and/or powdering with a sieve.

Homemade spiced caramel marshmallows with hot chocolate.

Homemade peppermint chocolate marshmallows with hot chocolate.

Pouring hot chocolate with homemade peppermint marshmallows.

Homemade peppermint chocolate marshmallows on a plate.

FLAVORS

Peppermint

~ Add 1/2 teaspoon peppermint extract while spinning in mixer. Throw candy canes in a ziplock bag and crush with the back of a spoon. Heat semi-sweet chocolate chips in microwave at 30 second intervals until melted. Whisk smooth and dip tops of marshmallows in chocolate, then sprinkle crushed candy cane on top.

Caramel Chai Swirl

~ Use favorite fleur de sel caramel sauce (firm at room temp). Heat in microwave to thin and stir in 1/2 teaspoon pumpkin pie spice and an optional generous sprinkle chinese 5 spice. While caramel is still thin and warm, plop small spoonfuls on top of marshmallow crème in the pan and swirl with toothpick

Matcha

~ Add 2 teaspoons matcha powder a few minutes into mixing in the standing mixer. Top by dusting marshmallows with 1 teaspoon additional matcha powder. Serve atop a matcha latte.

MEXICAN Spiced Rich Hot Chocolate

makes 4 servings

  • 5 cups milk
  • 1 cup half & half
  • 12 ounces semi-sweet chocolate chips
  • 1 cinnamon stick
  • ¼ teaspoon ground vanilla bean
  • a pinch or two of cayenne (optional)
  • freshly grated nutmeg
  • pinch sea salt
    *top with homemade Spiced Chai Caramel Marshmallows

~ In a pot heat the milk then add chocolate. Melt the chocolate over low/medium heat, stirring constantly. Once melted and the mixture is warmed through stir in the cinnamon and cayenne and whip until completely smooth. Serve hot!

PEPPERMINT Candy Cane Hot Chocolate

  • 5 cups milk
  • 1 cup half & half
  • 12 ounces semi-sweet chocolate chips
  • ¼ cup crushed peppermints/candy canes
  • pinch sea salt

~ Heat milk with salt, melt crushed peppermints in heated milk, whisk in chocolate until smooth. Top with Peppermint marshmallows.

MATCHA Latte

  • 1 teaspoon ceremonial grade matcha
  • ¼ cup hot water
  • 1 cup hot whole milk
  • honey to taste

~ Whisk matcha into hot water. Add heated milk and honey and stir. Enjoy with Matcha marshmallows for an extra special treat!

Woman's hand sprinkling matcha powder over homemade green tea matcha marshmallows.

Woman's hand sprinkling matcha powder over homemade green tea matcha marshmallows.

My toddler daughter and I were recently invited to an authentic Sri Lankan dinner party. We had a blast and the food and company were so delightful! I’ve teamed up with my friend Yasara who hosted us to bring you a delicious and super nutritious Sri Lankan dish. Not to mention this Sri Lankan beet curry looks like little ruby jewels of goodness. Thanks Yasara for a beautiful day of food and fun!

Also, Sri Lankans eat with their hands to blend the food and flavors which is just about a dream come true to me. It really brings a new experience to food adding the tactile experience with your hands. I think it makes fo a deeper level of appreciation for flavor and nourishment.

Dark-skinned woman's hand peeling a red onion. Sliced red onion and curry powder on dark handmade plate. Turmeric powder, peppercorns and fresh curry leaves in dark handmade bowl.Dark-skinned woman's hands slicing red beets.Turmeric, red onion, curry powder and peppercorn ingredient shot on dark handmade dishes.Dark-skinned woman's hand sprinkling turmeric over pan of beet curry.Sri Lankan vegan beet curry in metal panDark-skinned woman eating Sri Lankan beet curry with her hand.

  • 2-3 red beets with tops, peeled and sliced beets into slim chunks – chop leaves
  • 1/2 onion, sliced thin
  • 3 cloves garlic, chopped
  • 2 teaspoons coconut milk powder
  • 1/2+ teaspoon turmeric
  • 1/2+ teaspoon un-roasted curry powder
  • salt
  • pepper
  • 3-4 fresh curry leaves
  • coconut oil to sauté
~Heat coconut oil in a skillet over medium heat.
~ Brown onions and garlic, then add beets.
~ Add coconut milk powder, turmeric, and curry powder and stir to combine.
~ Salt and pepper to taste then add curry leaves. Mix thoroughly.
~ Cover and cook over low heat for 10-15 minutes until beets soften a bit. Feel free to add more curry powder and turmeric to suite your taste.
~ Once beets soften a bit, add beet leaves and cook them down.
~ Remove from heat and let sit for a few minutes before giving them a final stir and serving.
 ENJOY!!!
 Dark-skinned woman eating Sri Lankan beet curry with her hand.

I’ve missed Gnocchi big time. Pasta was never a great love of mine, but gnocchi and I had a thing going on. Besides bread, it is my most mourned food since going gluten free years ago. Honestly, I’ve not yet been ambitious enough to try to hand at homemade gluten-free gnocchi but finally found a crazy delicious packaged rice and potato gnocchi made by CoraBella. This isn’t a sponsored post, just one gluten-free chica helping another out! I’ve used them boiled, bake and pan fried and have never been disappointed.

This is one of my toddler’s favorite dishes. She says gnocchi are “fluffy ‘ronis (as in macaroni)” and I totally agree. She houses the broccolini as well and I think she’d be just fine licking the pesto “sucker” style from a spoon. It’s rich and nutty with a different texture than traditional pesto and keeps in the fridge well. I throw it on everything from eggs to sandwiches to grilled corn! You can’t go wrong!

Roasted broccolini on a yellow plate

gluten-free gnocci with broccolini and pecan pesto

PECAN PESTO

  • 2+ cups fresh basil, roughly chopped
  • 1/2 cup pecans
  • 1/4 cup parmigiano reggiano
  • 1/3+ cup extra virgin olive oil, enough to reach desired consistency
  • 1 clove garlic
  • 1/2 teaspoons salt

~ Blitz all ingredients in blender until smooth. Add oil until desired consistency is reached. Jar and refrigerate. This keeps well in the fridge.

  • 1 pound broccolini, washed and cut
  • oil olive to toss
  • salt and pepper
  • 1 package gluten-free gnocchi, boiled per directions
  • fresh parmigiano reggiano, shaved
  • 2 or so Tablespoons Pecan Pesto

~ Preheat oven to 400 degrees. Spread broccolini on baking sheet and drizzle with olive oil. Toss to coat then sprinkle with salt and pepper. Roast 10 minutes or so until desired doneness is reached.

~ Boil gnocchi per package directions. Strain and return to pot.

~ Toss gnocchi with Pecan Pesto. Add roasted broccolini and toss well to coat. Add more pesto if necessary. Plate and top each dish with shaved parmigiano reggiano.

ENJOY!!

gluten-free gnocci with broccolini and pecan pesto

 

 

 

 

 

 

 

 

 

 

 

 

Good grief it is soooo wickedly hot all I want is cold food that doesn’t require my oven to be turned on. What is the deal with this heat? 111 degrees today and it’s a struggle to do anything except be underwater in the pool!

For years I’ve been after Molly for this recipe! It goes without saying here that any barbecue or get together at my house goes with an unspoken request for this salad. The flavors are so perfectly balanced, the textures so crisp and fresh, that I’m still surprised by the simplicity of the recipe. It really is a quick, non-lettuce salad to bring anywhere as a respectable contribution to any meal. Now I have the recipe immortalized here and can never lose it again. Whew!

Here’s a bunch of pretty food and beautiful Molly images to get you in the recipe mood. Thanks Molly!!

Grilled corn cob in the husk

Woman's hand cutting grilled corn from the cob

Hands tossing summer Corn Salad with tomatoes and avocado

hands squeezing lemon into summer Corn Salad with tomatoes and avocado

  • 4 Ears of Corn
  • 1/2 red onion
  • 1 container of cherry or grape tomatoes
  • 1 large or 2 small avocados
  • 1 ball of fresh mozzarella
  • Olive oil
  • Balsamic Vinegar
  • 1/2 Lemon
  • Salt/Pepper to taste
~ To grill the corn, heat grill on low and place the corn directly on the grill with the husks on. Turn occasionally.  After about ten minutes, remove husks and char 1-2 minutes each side. Let cool.
*** If you do not grill the corn, slice it off the cob first and sauté in EVOO until cooked through. Let stand to cool. If you sauté the corn, no need to add more olive oil when dressing the whole salad.
~ While the corn is cooling, dice the red onion, halve or quarter the tomatoes depending on size. Chop the avocado and mozzarella into bite size pieces. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice.
~ Once the corn has cooled to the touch break each ear in half to slice off the kernels. Toss the corn with the other ingredients and lightly drizzle EVOO and Balsamic vinegar.
**Variation: Use lime instead of lemon and add some fresh cilantro. Yum!
Summer Corn Salad with tomatoes and avocado

When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. I can’t eat them but, man was I happy to shoot her making these beauties (and housing all the layers between noodles)! This lasagna was a BIG hit in our houses. It’s chock full of flavorful vegetables and the perfect satisfying dish for any meatless Monday (or wednesday, or thursday…). I actually think I like it better than it’s meaty cousin. GASP! Shhhh don’t tell, snitches get stitches!

Molly’s artisanal noodle making was so very beautiful to shoot that I’ve included more images than usual to take ya’ll on the “maker’s” journey with us. Kick back and enjoy because there’s plenty of work to come when you make and roll your own lasagna noodles the old-fashioned way;) You can do it! Let’s see those muscles!

Woman cracking an egg into a pile of flour to make pasta.

Woman cracking an egg into a pile of flour to make pasta.

Woman kneading dough to make pasta.

Woman pulling and flipped fresh rolled pasta dough.

Woman cutting freahly made lasagna noodles.

Sauteed pan of vegetables including squashes, onion and tomatoes.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman spooning vegetable sauce.

Woman assembling a vegetable lasagna with homemade noodles.

PASTA
  • 3 c.+ All purpose flour
  • 4 Eggs
  • Pinch of Salt
  • 1 tbsp of warm water
~ Form a volcano shape with the flour and sprinkle with a pinch of salt.
~ Crack eggs into the well of the flour.
~ Using a fork begin to beat the eggs and slowly draw in the flour the combine. As the dough starts to come together, use your hands to knead. Add warm water or more flour to get a tacky, yet firm consistency.
~ Let the dough rest for 1 hour. Divide dough into 4 equal parts. Using a rolling pin roll (or a pasta maker if you have one!) out each ball like your life depends on! Roll the dough to approximately 1/8 of an inch or thinner.
~ Use a paring knife to cut each sheet into 3-4 inch strips. Each sheet will yield 3-4 strips. Lay the strips out flat to dry while make the ragu and herbed cheese fillings.
VEGGIE RAGU
  • 1 28oz can whole peeled tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Yellow Onion
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • 1/4 c. light dry red wine (we used Pinot Noir)
  • 1/4 c. grated parmesan cheese
  • 2 tsp. minced garlic
  • Salt and Pepper to taste
Chop all of the fresh veggies into bite size pieces. For the squash and zucchini quarter then slice.
~ Heat olive oil to a large skillet at medium heat. combine squash, zucchini, peppers, and onion to skillet. Saute for 5-7 minutes until all of the veggies begin to soften.
~ Add garlic and cook for another 2 minutes.
~ Add in tomatoes and red wine. Let the mixture cook down stirring occasionally to break up whole tomatoes. Season with parmesan cheese and salt and pepper to taste. Allow the mixture to simmer for approximately 30 minutes. Turn off the heat and let stand for another 30 minutes.
HERBED CHEESE FILLING
  • 1 container whole milk ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • Fresh ground pepper
Combine all ingredients and stir well add more pepper and herbs to your liking.
Layering and baking: 
~ Preheat oven to 400 degrees.
~ Use an 11X13 baking dish to layer the lasagna in. Coat the bottom of the pan with the veggie mixture and then lay down the first layer of pasta. Add a thicker layer of the veggie mixture on top of the pasta and then dot with tsp. size spoonfuls of the HERBED cheese mixture. Layer again with pasta and repeat. You should have enough pasta and filling for four layers.
~ After the last layer of pasta, add the last of the veggies and cheese plus shredded bits of mozzarella cheese, more herbs, and pepper. Bake for 35-45 minutes until the cheese is bubbly and lightly golden! Let it cool for 10-15 minutes for serving. Voila : )
 Homemade vegetable lasagna with handmade noodles.

Hey ya’ll! I’ve been largely absent from the blog-o-sphere (and normal life in general) because we’re in the middle of a big move. Moving the contents of a home is hard enough but we’re also moving the studio which is, in a word, bonkers. It’s super exciting to have a new home and shoot space so you won’t catch me complaining, but the days are quite grueling and seemingly endless at the moment. At the end of a physically and mentally demanding day, I like to curl up at night even if just for 15 minutes and indulge in some kind of treat. Hey, I did all that hard work today! I’ve earned it!

I’ve said it before and I’ll say it again, I’m not much for baking. Because of this I need to get a bit more creative with desserts. I like creamy desserts that are a celebration of fresh and seasonal flavors. This sweet whipped ricotta is creamy and rich and the balsamic strawberry sauce celebrates the sweet tang of seasonal strawberries. I freeze clean farmers’ market strawberries every year in bulk so I have extra special strawberries year-round. This recipe can absolutely sing with store bought frozen strawberries as well. Give it a whirl on these hot hot days!

The balsamic strawberry sauce is fantastic in yogurt as well. If you reduce it even more you’ll have a jam for toast or fancy PBJs! My young toddler can’t get enough!

The spiced maple crisp is just a quick oven candy. It’s totally optional and crazy delicious.

sweet whipped ricotta with balsamic strawberry jam

 SWEET WHIPPED RICOTTA

  • 2 cups (1 tub) ricotta cheese (I’ve used whole and part-skim with no problems)
  • 4 ounces cream cheese
  • 2 Tablespoons honey
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract

~ Blend all ingredients in blender until completely smooth. Pour into covered bowl and refrigerate for 4 hours to set. Can be made ahead. Stir before serving.

BALSAMIC STRAWBERRY SAUCE

  •  2 cups frozen strawberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract

~ Bring all ingredients to a simmer in a medium saucepan. Smash many of the strawberries to release their juices. Bring to boil and reduce, stirring frequently, until liquid reduces to desired thickness (usually reduce the liquid by half).
~ Let cool. Pour into jars and refrigerate.

SPICED MAPLE CRISP

  • 2 Tablespoons butter
  • 1/4 cup maple syrups
  • pinch sea salt
  • 1/2 teaspoon chinese 5 spice

~ Preheat oven to 350 degrees. Melt butter in a saucepan. Add maple syrup, salt and spice. Whisk thoroughly.
~Pour mixture on a parchment lined baking sheet. Bake for 10 minutes.
~ Allow to cool completely then break into pieces.

TO ASSEMBLE:

~ Spoon ricotta mixture into glasses. Top with strawberry sauce and sprinkle broken shards of spiced candy over top.

ENJOY!!!

MAN, OH, Maaaaaan are these a winner! I had lost my hand-scrawled, barely legible recipe for my flourless banana muffins and tried a few others I’d found online. It was…disappointing to say the least. I dug through every single recipe paper I had until I finally found the damn thing, and it was SO worth it!!! I’ve adapted my original recipe to be even more incredible. I prefer gluten-free recipes that don’t require an alternative flour as they rarely have much, if any, nutritional value (though, I’ll admit, sometimes you just want a damn baked good!). I pretty much keep these in stock at our house and make a double batch (24 mini and 12 regular muffins) whenever we start to run low. We eat these for breakfast more often than not!

Oh and I buried the lead! This recipe is whipped up quicker than quick in a high speed BLENDER!!! You’re welcome;)

Roasting the bananas is totally optional but quite delicious if you have 15 minutes to spare. You can customize this recipe with walnuts or pecans. I usually use my homemade almond butter but have also used the raw store bought variety that is only almonds and it works great too!

Flourless chocolate banana bread muffins

*makes ~ 12 regular or 24 mini muffins

  •  1 1/4 cups old fashioned oats
  • 3 medium ripe bananas (if desired, roast bananas in skin on baking sheet at 350 degrees for 15 minutes)
  • 1/4 cup almond butter
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips or chunks

~ Preheat oven to 350 degrees and grease a muffin tin.

~ Combine all ingredients except chocolate in a high powered blender. Blend until smooth. If the batter is warm, let cool before stirring in the chocolate or it will melt. Stir in chocolate.

~ Pour into muffin tins filling each hole a little over 3/4 of the way full.

~ Bake at 350 degrees. Bake regular muffins for 15-16 minutes and mini muffins for 12-13 minutes. Baking times may vary depending on the amount of natural oil in your particular almond butter so keep an eye and don’t over-bake. They should be fluffy and very moist.

ENJOY!!!

 Flourless chocolate banana bread muffins

Flourless chocolate banana bread muffins

Best HOLIDAY pomegranate pear pie

It’s that time of year again when I have the pleasure of doing my annual pie shoot with my dear friend, Emily-the-Pie-Maven. Ahhhh I love the holidays and this tradition with Emily is truly one of my favorites. Now that she and I both have boisterous toddlers, we rarely have the opportunity to casually cook or chat together. It seems like it’s only once a year, at our pie shoot, that we can speak to each other in complete sentences with full attention without having to stop everything to catch a flying (correction: falling!) daredevil 2-year-old! The calm of the tradition is complimented by the incredible scents wafting through the house and finished by the insane flavor-filled fruits of our labor. Mmmmm.
This year we have a tart and sweet rustic pomegranate pear pie. I’ve included a recipe for a gluten-free press in flourless hazelnut crust which is delicious! The gluten-free crust makes this an open-faced pie. It’s easy to make this pie as pictured with the leaves using your favorite pie crust recipe. Emily hand cut the leaves for this regular flour artistic pie and boy did she nail it! She subbed 1/2 cup of the flour in her usual crust recipe for 1/2 cup ground hazelnuts and it was fantastic! The gluten-free crust cannot make these leaves as it is a press in crust and can’t be rolled;)
The pomegranate molasses in this recipe is a necessary and divine addition as it balances the sweet pear with the tartness of pomegranate. You can buy pomegranate molasses at some grocery stores and Persian markets but it’s easy to make. I’ve included the simple recipe at the end and it’s sooooo good!
Best pomegranate pear pie
GLUTEN- FREE Crust
  • 1 cup oat flour
  • 1/2 cup ground hazelnuts or pecans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3-4 Tablespoons melted butter or liquid coconut oil
~ Preheat oven to 375 degrees.
~ Mix all but oil. Mix in 3 Tb oil up to 4Tb until the mixture is moist but not sticky. Press evenly into pie pan or 2 cocottes.
~ Pre-bake for 10 min at 375 degrees.
*makes 1 regular sized pie bottom crust or 2 cocottes. Double recipe to make 4 cocottes to accomodate the amount of pear mixture or cut the pie filling recipe in half to accomodate 2 cocottes.
Pomegranate Pear Pie Filling
  • 5 cups sliced bosc pears, ripe but a bit firm and unpeeled
  • 1/2 cups pomegranate seeds plus more for garnish
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 Tablespoons pomegranate molasses (*recipe below)
  • 1 Tablespoon butter
  • Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
~ Preheat oven to 450 degrees.
~ Mix sugar, cinnamon and salt in a small bowl.
~ Arrange sliced pears layer by layer over bottom crust, sprinkling sugar mixture and 1/4 cup of the pomegranate seeds over each layer as you go.
~ After assembling the top layer, drizzle molasses evenly over pie/s, sprinkle the last of the sugar on top and scatter little blobs of the butter on top of pie. If using regular crust, place top crust over the filling, pinch around edges and brush with egg wash.
~ Bake at 450 degrees for 10 minutes then reduce to 350 degrees for 40 minutes or so until golden and bubbling.
~Top with fresh pomegranate seeds.
*Pomegranate Syrup
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

~ Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so.

Rustic Gluten Free Pomegranate Pear Pie

Best pomegranate pear pie

Still life of bosc pears pomegranate and holiday greens on blue napkin

I was recently asked if I like to cook. The person who asked me was relatively certain the answer was yes. I replied, “Not particularly, but I really LOVE to eat well”. That response surprised her. I guess a love for cooking and eating should go hand-in-hand. Meh, not so much. That said, I’m pretty enamored by the natural processes of real healthy food. Preparing foods in the same perfect ways our ancestors discovered for us. Culturing living foods, cooking down fresh foods to thicken and add richness and watching foods transform and be reborn into something altogether new and deliciously nutritious never ceases to amaze. I make a lot of things from scratch not because I love the physical process, I don’t find it cathartic to spend extra time on crazy busy days making coconut milk or yogurt from scratch. I do it because it’s better. It tastes better. It’s healthier, more nutritive and sometimes cheaper or the only way I can give my little girl grass-fed yogurt without added thickeners. I find ways to streamline the process and make it a normal part of my day (and my husband’s;). I don’t love the “doing” but, to me, it’s important and I do LOVE the eating. I also hope my daughter will learn and appreciate the value of real food, made the old ways. In a world where many children are appalled to learn that much of their food grows (or should grow!) out of the ground, I hope she finds value in the living nature of vibrant food. We’ll see, a mama can dream;)

Anyway, on the with the show! Making yogurt at home is flat out cool and pretty dang amazing. It’s the most delicious science experiment there is and it’s VERY simple. You are literally sleeping, yes SLEEPING, for most of the process. Can’t beat that! Use the freshest store bought plain yogurt you can find for your starter culture. I’ve only had 2 batches not culture and the starter came from the same tub of store bought yogurt. Wah-wahhh. Sometimes the live cultures in store bought yogurt die and, therefore, cannot culture your milk. Once you make your own yogurt, reserve a 1/4 cup from each batch to use as a starter for your next batch. Never buy yogurt again!

Lately, I’ve experimenting with making my yogurt in traditional earthenware pots. They are made of unglazed clay and the porosity of the pot pulls some water out of the yogurt which makes it thicker. They are a nightmare to clean though, good grief! You can also make the yogurt more of a greek style thickness by straining it in cheesecloth or a towel in a colander over a bowl. Set it this way in the fridge for a few hours or until it reaches the desired thickness. This separates the whey out of the yogurt but the whey has a lot of the probiotics so it’s a trade-off. I’ve found that letting the yogurt culture for 24 hours makes it insanely creamy and thicker. I’ve read cautions about culturing for too long saying that the yogurt becomes too tart. This has not been my experience at all! Give it a try and see for yourself.

Of course you can always make a fruit on the bottom yogurt with store bought yogurt if you’re not much for making your own.

The blueberry chia jam is just flat out yummy. Great on toast, PBJs and yogurt. Or on a spoon, it’s pretty great just on a spoon too;)

Homemade yogurt with blueberry chia jam

YOGURT

  • 1/2 gallon of the freshest, best milk you can get – doesn’t have to be homogenized (I like grass-fed organic)
  • 1/4 cup starter culture

~ In  a large pot, gently heat the milk to at least 180 degrees, stirting regularly.
~ Remove from heat and let milk cool to about 110-115 degrees (do not add culture above 115). Whisk in starter culture.
~ Cover the pot (optional to wrap pot in a towel) and leave overnight in the oven with the light on.
~ In the morning or after ~ 24 hours, remove pot from oven. Leave at room temperature for an hour. If using an earthenware pot, put pot of yogurt in the fridge where it will continue to thicken. If using a regular pot, whisk yogurt and pour into jars or strain yogurt in the fridge for several hours before jarring and refrigerating.

BLUEBERRY CHIA JAM

  •  3 cups (16 ounces) frozen blueberries
  • zest of 1 lemon
  • juice of 1 lemon (~1/4 cup)
  • 3 Tablespoons honey
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons chia seeds

~ In a saucepan, bring blueberries, zest, lemon juice, honey and maple syrup to a simmer. Simmer and stir occasionally until blueberries thaw, then smash about half of the blueberries.
~ Bring to a boil, stir occasionally and reduce liquid by half. Remove from heat.
~ Whisk in chia seeds.
~ Cool and store in jars in the fridge. Leave overnight before eating to allow the chia to completely soften.

ENJOY!!!

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