Chances are, you aren’t just going to wake up one morning with a counter full of soaking and fermenting products. No kefir fairy will come and make a pro-biotic rich product in your fridge. It just ain’t gunna happen.
Lucky for us, we have resources. We have each other. We have the wisdom of past generations. And we have the internet. All of these great resources combine into a wonderful bounty of knowledge that can be used to further increase our productivity and knowledge of “real” foods and teach us to be less dependent on packages from the grocery store.
Here on our homestead, we’ve come far on our food journey since beginning it a few years ago. While we used to purchase bread, chips, cereals, crackers, cookies, and prepackaged meats at the store…we now have traded all of these “kitchen staples” in for new and improved varieties! We now buy all of our organic grains in bulk to help reduce the cost. We soak and bake our own bread. We make sourdough crackers, in place of chips. We make cookies from ground almonds. We purchased locally raised meat and make all of our own stocks and lunch meats. We’ve ventured into brewing kombucha and ginger beer. We ferment and drink kefir on a daily basis, made from raw milk we purchase from a nearby dairy. All of these changes took time and consideration. They took planning and a change of routine – forcing us to break out of stale, old, unhealthy habits!
And what a blessing that is!
Not only have we never felt better, health wise, but we also love knowing that we are able to produce delicious, nutrient-dense, high quality food right here in our own kitchen. I’d like to share one of these recipes with you, which is originally from Nourishing Traditions (my go-to source for everything in my kitchen!). I’ve made it a few times…and lawdy, is it delicious. Simple. Sweet. Refreshing. Perfect for a summer evening.
Lemon Mousse. I’m drooling right now, just typing that.
You will need:
- 6 egg yolks, at room temperature
- 1/2 cup raw honey
- Zest of two lemons
- Juice of two lemons
- 6 eggs whites, at room temperature
- Pinch of sea salt
- 1/2 cup heavy cream, well chilled
Step One: Combine the egg yolks, lemon rind, honey and lemon zest together in a saucepan. Heat very gently and whisk constantly for about 10 minutes, until the mixture thickens. Remove from heat and chill in the refrigerator for about a half-hour or so.
Song reference? Anyone get that?
Please give this recipe a try and let me know what you think! I love getting to share easy, real recipes with folks just like you. So get to cookin’!