Sweet Potato Hashbrowns Recipe

Since finding out that I'm allergic to potatoes, I've definitely missed them! I was so happy to find out that sweet potatoes, which aren't even in the potato family believe it or not, do not cause a reaction in me. I've been able to substitute them in almost all ways I would use a regular potato. One of those ways is to make hashbrowns.

I've had to tweak and re-tweak this recipes until I found a method that did not result in a burnt crisp. Apparently, sweet potatoes burn in the pan quiet easily! I've tried both grated and small chopped versions. I've yet to perfect a grated version. This small chopped version turns out great as long as you don't walk away from the stove (trust me, I know from experience...). I like to have a little bit of crispness on the outside and I discovered that tossing them in a little bit of corn starch helps greatly!

What you need: (1 serving)
3/4 cup Sweet Potato (diced into cubes)
1-2 tsp Corn Starch (organic or non-GMO)
a bit of cooking oil (preferably Avocado Oil or Corn Oil)

Dice up your sweet potato and toss with the corn starch till everything is coated well.

Heat your oil up in the pan. Make sure its pretty hot or else the hash will be very oily. I throw in one cube of sweet potato to test it. If it makes a nice sizzle right away, the pan is ready.

Throw the sweet potato into the pan. I turn mine about every 30 seconds for the first 2-3 minutes to make sure they don't burn and that everything gets evenly cooked through.

Once all the pieces seem soft, allow them to sit a bit longer between turns. This will allow them to start crisping and getting a bit of color. I highly recommend not walking away from the pan because they will burn easily and quickly.

When they have reached your desired crispiness, they are done. I cooked mine for about 10 minutes total.

Grain-free Granola Recipe

One of the things I've really missed since cutting out processed foods and most grains is cereal. I just love sitting down with a bowl of cereal or granola for an easy breakfast. I started to wonder if I could come up with a way to substitute nuts and other things to make my own version of granola. Sure enough, there are tons of variations on grain-free granola. After looking at several recipes, I made up my own to fit my tastes and what I had on hand.

I also like to soak my nuts in a water/salt solution for 6 hours before I get started with this recipe. Then I dry them part way in the oven on warm for about 8-12 hours. By only letting them dry partially, I get a chewier granola. There are several benefits to soaking your nuts and this post explains them. I follow the recipe for Crispy Nuts from the Nourishing Traditions book.

What you need:
3 cups Nuts (I usually use a variety: Walnuts, Almonds, Pecans, Cashews)
1 cup Dried Unsweetened Shredded Coconut
2 Tbsp Chia Seeds
1 cup Dried Fruit (I've used Cranberries and Apricots)
1/4 cup Coconut Oil, melted
1/4-1/2 cup Honey (depending on how sweet you want it)
Pinch of Salt

Preheat oven to 300 degrees.

Use a blender, bullet, or sharp knife to chop the nuts. I use the grain/nut grinder on my nutri-bullet and blend up about 1/2 cup at a time. I try to leave a few medium-big pieces here and there.

If you want to chop your dried fruit into smaller pieces, do it at this point (I just throw them in the blender right after the nuts).

Combine nuts, fruit, chia seeds, and dried coconut in a bowl and mix.

Melt coconut oil and mix honey in with it. You want the heat from the oil to melt the honey and form a thin liquid. If it wasn't hot enough, melt on the stove or in the microwave.

Once the thin liquid has formed, pour it in the bowl with the dry ingredients and mix until well combined.

Pour mixture on to a parchment papered (or greased) cookie sheet and spread to all corners until you have an even layer.

Bake for about 15 minutes. Let cool, it will harden a little. Break up with your hands as you place it in an airtight container or ziplock baggie.

One of the things I love about this is that it is so customizable! You could use chocolate chips, any variety of seeds, vanilla, all kinds of different fruits, etc. What flavors would you like to try?

Countdown to Thanksgiving - Clean Eating Cranberry Sauce with Grass-fed Gelatin

As I mentioned in yesterday's blog, I love the Ocean Spray jellied cranberry sauce! It's on my table every Thanksgiving and I can't imagine eating the feast without it. The problem is...it's not exactly healthy. And it certainly does not fall into the clean eating category. Therefore, I set out to concoct my own recipe, hoping to come up with a very similar, but healthy alternative.

I knew I wanted to use grass-fed gelatin because of all its healthful goodness! And I definitely wanted to use real cranberries, not just cranberry juice. I also thought I could sub out some of the sugar for organic, unfiltered apple juice. Here's what I came up with:

What you need:

2 - 12 oz bags Fresh Cranberries
2 1/2 C Organic Apple Juice
2 C Water
Honey to taste
1-2 Tbsp Grass-fed Gelatin
Soup Pot
Strainer
Whisk
Measuring Cups and Spoons
Large Bowl

Start by pouring both bags of cranberries into the soup pot. Add water and apple juice to the pot.

Bring to a low boil and simmer for 30-45 minutes. You want the cranberries to burst and become very soft.

Put strainer over large bowl and pour cranberry mixture into strainer. Press the cranberry pulp until you've gotten all the juice out. It should yield about 3 1/2 cups of juice.

Taste juice to see if it is at your desired sweetness. Mine was extremely tart still at this stage despite the apple juice. I ended up adding 6 tablespoons of raw honey to the warm mixture, tasting in between each tablespoon until it reached the right ratio of tart and sweet.

Whisk gelatin into warm cranberry juice. For a soft set, use 1 tablespoon of gelatin. For a firm set (like use in a mold), use 2 tablespoons. If the whisking creates a lot of foam, skim it off the top and discard.

You can either pour it into a bowl or a mold. If using a mold, grease them before hand. I wanted more of the softer set, but still put the sauce in 4 wide mouth jelly jars. They take up less room in the fridge and that way I can open one at a time.

Once in desired container, cover and refrigerate until set and ready to enjoy on Thanksgiving!

For more Thanksgiving inspiration, check out the rest of our Countdown to Thanksgiving posts!

Countdown to Thanksgiving - 9 Ways to Eat Clean this Thanksgiving

This is our first Thanksgiving as clean eaters and we're pretty excited about it! In years past, I have used things like boxed stuffing, canned cranberry sauce, and pre-made pie crusts. This year, I am cooking EVERYTHING from scratch! It is quite the undertaking, but I've spread it out over several days to make it a smooth process. I wanted to share some of the ways we are incorporating clean eating into our feast!

1. Add more vegetable dishes to your menu. As I looked at menus on the internet and at our's from previous years, I realized that there weren't very many vegetables involved in the typical Thanksgiving menu. I decided to add in Roasted Carrots and Wilted Spinach with Raw Romano Cheese.
   
2. Homemade Stuffing from Homemade Bread. Stuffing is my favorite Thanksgiving item and I am so excited to try this fully homemade version! Depending on your grain preferences, you could use Sourdough, Soaked Wheat, or Ezekiel bread. If you're not up for making your own bread, you could also pick up your preferred healthy bread.
   
3. Homemade Cranberry Sauce with Grass-fed Gelatin. I looooove the Ocean Spray Jellied Cranberry Sauce and can't imagine Thanksgiving without it. This year, I am making my own from actual cranberries, organic apple juice, and grass-fed gelatin (which is very healthy for you!). You can find the recipe here on our blog tomorrow!
   
4. Swap out regular refined sugar and corn syrup for healthy alternatives. Coconut sugar, maple syrup, honey, brown rice syrup, organic corn syrup, and real cane sugar are all great alternatives! Even though we're clean eaters, we still choose to enjoy the Holidays and goodies. When possible, I clean our traditional recipes up so that we're consuming healthier versions of the classics. They still taste just as good, sometimes better!
   
5. Use real butter instead of margarine. Margarine is chocked full of hydrogenated oils and chemicals. Butter is actually really good for your body, especially if you can find grass-fed (like the Kerrygold brand). Here's a great article about the benefits of butter.
   
6. Soak nuts to reduce phytates and enzyme inhibitors. If your baking pecan pie, putting nuts in your salad, or using nuts in your stuffing, I would highly recommend soaking them a few days prior and then letting them dry on the counter till your ready to cook. (10 reasons why your should soak nuts).
   
7. Make your own pie crust with butter/lard. This is a great clean eating recipe for pie crust. It is very clear that you do not want to use lard/shortening from the grocery store. You only want to use grass-fed lard/tallow. She even walks you through rendering your own lard! If you don't have access to lard, you can use all butter. I recently made this recipe with butter and it turned out amazing! Hands down, best pie crust I've ever had! The key to an extra flaky crust is leaving big globs of butter in the dough.
   
8. Use homemade chicken or turkey stock instead of canned broth. I make bone broth all the time and have lots of it saved up for Thanksgiving! If you don't, it's pretty simple. You can either use a whole chicken or just the bones of the chicken. Put it in a large soup pot with some carrots, celery, and onion. Cover with cold water and put in a few splashes of apple cider vinegar. Let sit for 30 minutes. Bring to a low boil and simmer for 4-24 hours. The longer, the better, but if your short on time, the 4 hours will work.
   
9. Make your own gravy instead of using the kind from a jar. One of the best reasons is that it tastes better! Even after several years, I still get nervous making gravy, but somehow it always works out. I just follow one of the easy gravy recipes using turkey drippings and chicken stock.

I hope you feel inspired to make some clean eating changes to your Thanksgiving. Even if you aren't able to make all of the changes this year, starting with a few is a great step in the right direction! 

We will be continuing our Thanksgiving Countdown tomorrow with my new recipe for Jellied Cranberry Sauce!

Countdown to Thanksgiving - Grillin' Up the Turkey!

I feel like I have never really been involved in the cooking of anything at the holiday celebrations that we have throughout the year. Of course, I enjoy BBQ-ing and I cook this way as often as I can (steak, ribs, brisket and other roasted veggies). I enjoy it so much! Sometimes there are just fun things to throw on the BBQ and see what kind of tastes you can come out with! Hence what I am writing about: how to grill up a golden delicious turkey!

I started out where everyone starts, the prep work! I tend to trim up any meat that I grill, especially where there is excess fat or skin. Next: choose your seasonings! Anything that is acceptable to your taste will do. In this case, I picked thyme, rosemary, salt, onion powder, and oregano. Take your time in this phase. Make sure that you get all the areas of the turkey covered with these tasty spices, use as much or as little as you deem necessary.

Most people would decide against grilling or BBQ-ing a turkey because it tends to dry out. Although you may have done your best to keep it moist, it went south. This is our trick, we cut up half of an onion into shards and cut a small apple into pieces. Now stuff the turkey with these high moisture, aromatic items! I used a few tooth picks to hold in the apple and onion pieces to make sure they didn't dump out in the moving or flipping process of grilling.

Now it's time! Make sure your grill is heated up and ready to cook! You'll want to keep your grill in the 350-400 degree range to ensure that the turkey will cook well. Even heat is your friend here.

Cooking time will vary by weight but because this guy was a small one, weighing in at just under 8 pounds. I grilled it for about 3-1/2 hours. Initially, I put down some foil for the first 2 hours, as well as over the top of the turkey to make sure that the heat would not just cook the under side of the bird or char the skin.

I also added in a bit of my own flair, I placed a few cups of water in a oven safe dish, put it on the grill and added mesquite liquid smoke to the water! When your grill starts to boil up the water, the mesquite will add a wonderful flavor to the turkey.

Now you wait. Keep moving of the turkey and opening of the grill to a minimum for the first 2 hours. Allow the smoke flavor to sink into the meat. ( Now I'm Hungry! ) After a few hours had gone by, I took out the foil completely. At this point, you want to start getting those glorious grill marks on the turkey. I rotated the bird every 30 minutes. Once you have achieved a lower turkey breast temperature of 165 degrees, you are done! Here is the end result!

Enjoy this fun Thanksgiving cook out idea and check back tomorrow for Erica's post about how to include clean eating in your Thanksgiving meal as we continue our Countdown to Thanksgiving!

Countdown to Thanksgiving - Pumpkin Spiced Cider

As our ode to Thanksgiving continues, we knew pumpkin was a must! To our young adults (Donald and I are the pastors of a young adults group called Flashpoint), I am known as pumpkin queen in the Fall. We've sat around joking several times about what kind of crazy pumpkin recipes I'll come up with next. During one of those discussions, Pumpkin Cider came up. I decided that Thanksgiving was the perfect time to take that challenge and come up with a recipe! This one is not based off any Pinterest searches, just plain ol' Erica ingenuity! Here's what I came up with.

What you need:

4 C Apple Juice (I used unfiltered organic from Trader Joe's)
1/4 C Pumpkin Puree (all of my homemade was gone, so I used store bought)
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2-5 Cloves (depending on how spicy you want it)
2 Reusable Spice Bags (if you don't have these, you could sub in a coffee filter or cheese cloth and tie with kitchen twine)
Sauce Pot

Measure out your apple juice and pour into pan.

Spoon a 1/4 cups worth of pureed pumpkin into your spice bag and tie firmly.

Add cinnamon, pumpkin pie spice, and cloves into second spice bag and tie firmly.

Place both bags into apple juice and bring pot to a low boil. Simmer with lid for 2-6 hours. The longer you simmer it, the more the flavors will develop.

We let ours simmer for about 6 hours and it had a great depth of flavor! It tasted great served warm or cold. If you want the pumpkin to be the main star, lessen your spice mixture so that it's not so prominent.

We will definitely be serving this on Thanksgiving day, both for a festive beverage AND because it makes the house smell just heavenly!!

Check back for another Countdown to Thanksgiving post tomorrow!

Mac n' Cheese with Sweet Potato Noodles

First off, let me just say, this is one of those things that just does not photograph well. I tried several different angles and no matter what, it just looked like gloppy orange stuff in a bowl. The photo definitely does not do this justice! It's definitely worth the taste test!

This recipe was invented out of the need for a quick dinner, one which did not use grains. Donald and I haven't cut out grains completely, but we're trying to greatly decrease how many we're ingesting. Our weightloss progress seems to pick up drastically anytime we greatly decrease our grain intake. As I stood in my kitchen tonight, with this fact fresh on my mind, I struggled to think of something quick. Pasta sounded wonderful and I was desperately trying to resist. We've also been upping our intake of raw cheeses and I wanted to incorporate that into our dinner. I knew people had used zucchini as noodles, but did not have any on hand. So I tried to think of what vegetables I had on hand that could be used as noodles. That's when I thought of it. Sweet potatoes.

What you need:

1 small-medium Sweet Potato
1/2 C of Half & Half
Some of your favorite all natural/organic Sausage (we used 2 chicken apple sausages)
Scant 1/4 C of your favorite Cheese (I used raw cheddar and  raw pecorino romano)
Salt and Pepper to taste
Peeler
Sauce Pan
Medium Fry Pan

Fill sauce pan with water and put on to boil.

Chop up your sausage into bite sized rounds. Pour the half & half into fry pan and turn on medium low. Add sausage to the pan with the half & half.

Peel the sweet potato. Once peeled, take the peeler and use it to cut strips of sweet potato. These are your noodles.

Once boiling, add the sweet potato noodles to the water. Cook for 2-4 minutes, until the noodles can easily be bitten through.

Drain the noodles and put aside.

Once sausage is heated through, remove it from the half & half, which will have reduced some. Turn the heat off of the fry pan.

Shred or cut cheese into small chunks. Add to warm half & half. Stir until cheese has mostly melted. Salt and pepper to taste. If you're using raw cheese, its important to keep the heat very low/off during this step so that it will retain it's healthy raw properties.

Once cheese has melted, add in noodles and toss with cheese mixture. Then add in the sausage and toss again. And that's it, you're ready to eat!

Peanut Butter Cookie Recipe {Gluten Free, Dairy Free, and Low Sugar}

Donald's 26th birthday was this last week and he asked if I could make him peanut butter cookies as his celebratory treat. As with a lot of our recipes now, I knew I could invent a healthier version of a classic recipe. One of the things I've been subbing in is all natural sugar alternatives. Here's the recipe I came up with.

What you need:

1/2 C Natural Peanut Butter
1/2 C Coconut Sugar
1 Egg
1 Tbsp Arrowroot Powder
1/2 tsp Baking Soda
1/2 tsp Vanilla
Pinch of Sea Salt

Preheat oven to 350.

Cream peanut butter, egg, and coconut sugar. Mix in the rest of the ingredients.

Use a tablespoon to form and drop cookies on to a cookie sheet lined with parchment paper. Makes about 12. Flatten slightly.

Bake for 7-9 minutes.

At 8 minutes, cookies have a nice crisp around the edges, but still soft in the middle.

Before I could snap a picture, most of the cookies were gone! That's the only after shot I could get =) Needless to say, they were a hit! They did not have quite the same texture as traditional peanut butter cookies, but we loved this new texture with the crunch around the edge and a little soft in the middle.

Homemade Sweet Potato Fries in Coconut Oil (Including a Freezer Version)

One of the things I love the most about our WAPF lifestyle is that it embraces healthy fats! This means that things like sweet potatoes fried in coconut oil are good for you, which happens to be one of my favorite side dishes!

I had recently seen Cheeseslave post a blog about making french fries in coconut oil. Despite all of the healthy I had regained and food allergies I have healed through clean eating, potatoes still seem to be one of the few things I react to. So as good as those french fries sounded, I knew they wouldn't work for me (...yet. I still believe I will be completely healed of all of my allergies). I am, however, able to eat sweet potatoes and adore them! I use them in all the ways I would use a regular potato (baked, hashed, mashed). Therefore, I set out to make a sweet potato fry recipe!

Coconut oil, when cold-pressed/expeller pressed has a higher smoke point than a lot of oils and won't loose its nutritional value at high temperatures. I buy the Nutiva brand from Costco. Now I know, you're thinking "won't my fries taste like coconut?" My answer from experience: no, they will not. I was a little concerned about that too. I like coconut flavor, but the people in my house are not so crazy about every little thing tasting like coconut. So I had them be my taste testers. They said there was no residual coconut taste, despite the oil initially smelling of coconut when it was first melting.

In the end, I decided on two recipes. One for immediate consumption and one for the freezer, enabling me to grab and go.

Recipe #1 (for dinner tonight)

What you need:
Coconut Oil
Sweet Potatoes (number depends on how many you want to eat.)
Salt
Deep pan or soup pot
Kitchen Thermometer
Sharp knife
Peeler

Put about an inch worth of coconut oil in your pan and put on medium heat. You want the oil to be between 325-335 degrees.

Peel and thinly slice your sweet potatoes. For a super crispy fry, cut very thinly. For a fry with a soft center, cut a little thicker. The more uniform the cutting, the more evenly they cook. I found that out the hard way. Here's what mine looked like:

Once your oil has reached the right temperature, put in a handful of the sweet potatoes. I used tongs and put in 2-3 tong-fuls of fries. You want to make sure not to overcrowd the pan so that the oil remains at the right temperature.

Let cook for about 3 minutes. Remove to a plate and let oil reheat back to the 325-335. Once oil is back at the right temperature, add more sweet potatoes.

Repeat this process until all of your sweet potatoes have been fried.

After your last batch is fried, heat oil to 375. It is time for the second fry, which is what give the fries their true crispiness!

Again, fry them in small batches, allowing the oil to rise to the correct temperature between each batch. I only had to fry mine for about a minute during this second fry. They will quickly change from orange to a dark brown if you leave them too long.

Once all your sweet potatoes have been through the second fry, sprinkle them with some pink salt or sea salt and they are ready to eat!

Recipe #2 (for the freezer)

Follow directions from recipe #1 until all sweet potatoes have been through the first fry.

Lay out the once-fried sweet potatoes on a baking sheet and allow to cool. Once cooled, place in freezer. Transfer to a freezer bag after they have frozen.

When you're ready to use some of them, preheat the oven to 325. Lay out some of sweet potatoes on a baking sheet.

Bake for 8-10 minutes, depending on the the thickness of the fries. Half way through the time, move the fries around with some tongs to prevent one side getting burnt. Sprinkle with salt and let them sit for a few minutes before eating (they will feel soft coming out of the oven, but allowing them to sit lets them crisp up a bit).

This is what mine looked like after coming out of the oven the other night. I had a few dark ones, which were the fries that had been cut too thin. It was so nice to have them only take 10 minutes from freezer to the dinner plate!

This whole recipe was trial and error. The first time I made fries, I only cut up 2 medium sweet potatoes and Donald and I polished them off in one sitting. The second time, when I was trying the freezer method, I cut up 5 sweet potatoes, that were a little more on the large side. I got a full gallon sized zip lock bag worth out of those. The first time I tried to cook them in the oven, I put the heat way too high at 425. When I checked on them after just 4 minutes, this is what I found.

The other thing I learned through this process is that coconut oil is reusable! When I first heard that, I thought it was weird and for sure that there would be a funny after-taste. I decided to try it. I just let the coconut oil sit in the pan with the lid on. It solidified and looked kinda gross.

I used this oil again the next time I made sweet potato fries. I just add some fresh oil to it to get it to the right depth in my pan. Surprisingly, it had no flavor difference! So I would highly recommend you save yourself some money and save your used coconut oil! You don't have to leave it in the pan. You could transfer it to a mason jar after its cooled it you like. Just make sure you put a lid on whatever you leave it in so that things in the air don't float into it between uses.

Hope you enjoyed this recipe and happy cooking!

Homemade Eggnog

It's that time of year again! We loooove eggnog in this house! Since the last holiday season however, we've become clean eaters. We grabbed a carton of the store bought stuff a few weeks ago and it just didn't seem the same, plus we knew that it was chocked full of refined sugar and chemicals.

It turns out that eggnog can actually be a healthy drink, full of vitamins and nutrients, if its made at home with whole foods! It's a beverage that is even recommended by Weston A Price.

Definitely the healthiest version is made with raw milk and raw cream, but not everyone has access to it (e.g. it's illegal to sell in Nevada). Pasture-raised eggs are an absolute must though, no matter what version you make, because you will be consuming the yolks raw. Check with your local farmer for fresh, pasture raised eggs (EatWild.com is a great resource for finding local farmers.) They can also be found at places like Whole Foods and Marlene's, but probably won't be quite as fresh as from the farm.

Comparing a normal cage free brown egg yolk to the pasture raised egg yolks. See the color difference? Pastured yolks are orange and firm, while normal cage free are yellow and break easily.

This article, in the "How to cook your eggs or not" section, explains why it's safe to eat pastured eggs raw. This blog post also explains the benefits of eating raw pastured eggs and why its safe.

So on to the recipe!

What you need:

1 1/4 cups whole milk (non-homogenized and not ultra-pasteurized preferred)
1 3/4 cups half & half (not ultra-pasteurized preferred)
1 cup heavy whipping cream (not ultra-pasteurized preferred)
4 pastured egg yolks (The only place I could find them this time of year was at Whole Foods)
3 Tbsp organic maple syrup
1/2 tsp vanilla
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon

Start by separating your egg yolks from egg whites. (Make sure to keep your whites for a great macaroon recipe coming soon on the blog!)

Measure everything into a small mixing bowl or blender. Blend for about a minute, until the yolk are well incorporated and everything is frothy.

I then poured mine into a quart sized mason jar. You can pour yourself a glass right away or you can stick it in the fridge and let the flavors develop some more. The spices usually rise to the top, so make sure to give it a good shake or stir before pouring a glass.

The recipe is definitely adjustable! The ratio of milk to creams can be played with to suit your taste, as well as the spices and sweetness. This recipe makes just a about a quart and can be easily cut in half or doubled to make more.

Probiotic Lemonade Recipe

Do you remember that whey I told you not to throw away after making homemade yogurt? Here is one of the many uses for it: Probiotic Lemonade. It's a great way to get additional good bacteria in your and your family's tummies and an excellent alternative to things like fruit juice, because it has a lot less sugar.

A few notes: It will seem like a lot of sugar is called for in this recipe at first, but the good bacteria in the whey will eat most of the sugar during the fermenting process. Also, if you do not have enough or any whey, simply grab a carton of yogurt and strain it through a cheese cloth like I describe here.

What you need:

1 cup fresh lemon juice (3-6 lemons)

1/2 cup living whey 

1/4-1/2 cup sugar (organic cane sugar is healthiest, but not essential)

1/2 gallon of filtered water

1/2 gallon sized glass container or jar with lid

Citrus juicer

Knife

Cut and juice lemons. When I bought mine, I picked out the largest lemons I could find since they were priced per lemon and not per pound. I bought 5, but 3 ended up producing just over a cup of juice. It helps if you roll the lemons between your palm and the counter first to loosen them up. I also added a bit of the pulp back into the juice because I'm a fan of citrus pulp in my juices.

I then dissolved a 1/2 cup of sugar into the lemon juice, mixing very well.

Pour the juice and sugar mixture, whey and some filtered water into the glass container. Put lid on and give it a good shake.

Fill the container the rest of the way with water, leaving 1-2 inches head-space at the top. Put the lid on and shake well again.

Set the container in a warm place in your kitchen with a towel covering the bottle. I chose the top of my refrigerator.

Let it sit for 2-5 days. The longer it sits, the tarter it will become. If it's too tart, you can add a little of your preferred sweetener to each glass. If you leave it for 4-5 days, it will most likely become bubbly.

I tasted ours on day 2 and it was tart, but refreshing. I decided to leave it out longer to see if it would get bubbly.

On the evening of day 4, I stuck the bottle in the fridge to chill over night. I could definitely smell the fermentation at that point. In the morning, I poured myself a glass and took a reluctant sip (mind you, this was my first attempt with this recipe too). I was pleasantly surprised! It had a slight fizz and tasted similar to kombucha! I really like it and immediately poured myself a glass to go with my breakfast. Our WAPF diet recommends having something fermented with every meal to help aid in digestions, so this is an easy, tasty way to accomplish that. I will definitely be adding it to my list of regulars! 

Homemade Ricotta Cheese

Ricotta cheese is incredibly easy to make and so much tastier than the store version! There are two ways to make it: with lemon juice or with leftover whey.

Method One with Lemon Juice

What you need:

1 quart of Half and Half (I often double the recipe and use a half gallon)*
2 tbsp of lemon juice
Salt

Kitchen thermometer
Cheese cloth or thin kitchen towel
Strainer
Soup pot
Large bowl

Start by pouring the half and half into the soup pot. Cook over medium heat till it reaches 180 degrees. While it is heating up, line a strainer with the cheese cloth or thin kitchen towel. Put the strainer over a large bowl to catch the whey.

Once the cream has reached 180 degrees, take it off the heat and add 2 tbsp of lemon juice. Let it sit for about 5 minutes.

This is what the mixture will look like at the end of 5 minutes. The acid in the lemon juice curdles the milk, forming curds and whey.

Pour it into the strainer lined with cheese cloth and let it drain until desired consistency. Sprinkle with salt to taste.

*if you are going to increase or double the recipe, the ratio is 1 tbsp of lemon juice for every 2 cups of cream


Method Two with Whey

What you need:

1 quart Half and Half
1 cup living whey (e.g. from yogurt)*
Salt

Kitchen thermometer
Cheese cloth or thin kitchen towel
Strainer
Soup pot
Large bowl

The process is pretty similar to method one.

Combine half and half and whey in soup pot. Stir well.

Heat to 180 degree. Do not stir while heating.

While it is heating up, line a strainer with the cheese cloth or thin kitchen towel. Put the strainer over a large bowl to catch the whey.

Take pot off the heat and let sit for 10-15 minutes or until the milk curdles.

Pour it into the strainer lined with cheese cloth and let it drain until desired consistency. Sprinkle with salt to taste.

*There will be a good amount of whey left over after the ricotta has drained. This is not the same kind of whey that is left over after yogurt making. The ricotta whey does not have any live cultures in it like the yogurt whey does, so it can't be used to ferment anything. It does still have a lot of protein and flavor though and can be used in place of water in things like baking recipes, soup stock, etc. I have baked with it, but have yet to try it in a soup stock, although I've heard that it creates great flavor!