Fermented Ketchup

After our last incident of reactions to a supposedly “organic” ketchup made by Whole Foods, I have decided it would be better to make our own. After several years, I have started making things here and there from scratch that I would buy already prepared. Last on my list to be completely all homemade is ketchup and mustard. Since you can never be certain there aren’t hidden GMOs in foods and I know there was MSG in that ketchup that my kids reacted so violently to, it’s just safer to make it yourself.

And you know what the best part is? It took me all of 5 minutes to put it altogether. Wow. I have been waiting to make this for so many years over 5 minutes? Sometimes we make things out to be a lot harder in our minds then they are in real life. For this organic, fermented ketchup I used Bionaturae’s Organic Tomato Paste (stored in GLASS jars – remember anything in aluminum will have aluminum in the food, some have more and others less – acidic foods like tomatoes have a LOT more).

Fermented Ketchup

yields about 8-9 oz


  • 7 oz organic tomato paste
  • 2 Tablespoons raw apple cider vinegar
  • 4 Tablespoons raw honey
  • 1 teaspoon organic molasses
  • 1/2 teaspoon real salt
  • 1 garlic clove, minced
  • Herbamare seasonings to taste (or any mix of spices you like)
  • 1 Tablespoon whey


  1. Mix all ingredients together in a bowl until combined.
  2. Taste and add more seasonings or salt until it’s to your liking.
  3. Pour into a small glass jar, cover with cloth, and leave on the counter for about 7 hours.
  4. Cap jar and store in the fridge.
  5. I am unsure how long this will last. My guess would be at least a month.

We enjoyed this with homemade fries tonight that my oldest daughter made. She cut up the organic potatoes, then roasted them in the oven at 350 for about 30 minutes in coconut oil and seasonings. She’s becoming quite the cook! I am thankful for her help in the kitchen; it’s nice to have a break from cooking dinner without compromising our health. Thank God for hard-working daughters!

Almond Bread

I have really been enjoying the series done by Shoshanna called “Making Babies”. One of the tabs I have in there is for some almond bread. I made it today, and mixed it up with Elana’s Bread 2.0 recipe.

The result was a good sandwich bread. I had made the coconut flour bread earlier last week, but found it was more of a “sweet” bread, not really for sandwich making. It went great with PB&J though.

Almond Bread

yields 1 loaf


  • 1 cup almond butter
  • 4 pastured eggs
  • 1 cup almond meal/flour (I did not blanch my almonds this time before I ground them)
  • 3/4 cup arrowroot powder
  • 3/4 tsp real salt
  • 1 tsp baking soda
  • 1/4 cup ground flax seeds
  • 1 Tablespoon raw honey
  • 1 teaspoon raw apple cider vinegar


  1. Mix all dry ingredients first.
  2. Add eggs, almond butter, honey, and vinegar.
  3. Mix until well combined.
  4. Pour into well-greased (I use palm shortening) bread loaf pan.
  5. Bake in a preheated oven at 350 for about 30-35 minutes.

Enjoy! I loved this right out the oven with butter and raw honey on top.


Restoring Digestive Health Workshop Notes

Last night we had our Juice Fast information and Restoring Digestive Health workshop. Here is the link to the presentation slides if anyone needed them. You will probably need to open them as a google document. At the end of the slides is the resources page. Each of the supplements listed are linked, so you can click on them to see more information.

Juice Fast Information:

We will be doing a juice fast from March 20th-30th. Those interested in healing their digestive systems and thus the entire body are welcome to join! We will be juicing (or using a Blendtec/Vitamix) only fruits, vegetables, and herbs. Anytime there is hunger, JUICE! No need to be hungry on this fast; you can juice as much as you’d like. The ratio of vegetables to fruits should be about 3:1 as a general rule. (For more information on a juice fast, check out the documentary Fat, Sick, and Nearly Dead on Netflix or http://www.hacres.com/ has some good recipes and ideas – please note I DO NOT support a lifestyle of raw food or veganism, but I do believe it is helpful while cleansing and detoxing as we will be doing.)

We will also be taking a probiotc 3 times a day (morning, noon and night). Since probiotics are so expensive, we decided to do a bulk buy and get the mother culture from this company, from which we will ferment our own probiotics (and save a ton of money). We will also be taking fermented cod liver oil/butter oil from Green Pastures – the only company whose CLO I trust, because they use the traditional methods of fermenting the oil instead of heating. Those not in possession of the CLO will use flax oil (Barlean’s is a good brand).

Here are the directions to making the probiotic we talked about (or you can view them from the original website here):

Fermenting SCD’s Mother Culture Food Grade Probiotic

makes about 1 gallon


  • 1 gallon filtered water minus 1 1/2 cups
  • a little less than 3/4 cup unsulphered molasses
  • a little less than 3/4 cup probiotic mother culture (NOTE: the recipe calls for 3/4 cup culture to 20 cups water; since a gallon is 16 cups, that’s why we use just a little less than 3/4 cup.)

Tools Needed:

  • Large stock pot
  • candy thermometer
  • wooden spoon
  • heating pad or ceramic crock pot whose lowest temperature will go down to 100 degrees
  • thick towel
  • glass gallon jar or 2 half gallon jars
  • Test strips


  1. Pour water and molasses into the pot.
  2. Warm the water and mix molasses until thoroughly infused.
  3. Heat water to between 95-110 degrees.
  4. Pour mixture into your clean glass gallon jar.
  5. Add mother culture and stir.
  6. Either put the glass jar on the heating pad or in a crockpot, on the lowest setting, checking through out the day that the temperature does not go over 110 or below 95.
  7. If putting in the crockpot, place jar on a thick towel in the crockpot and fill the crockpot with warm water (between 95 and 110 degree F).
  8. If using the heating pad, simply cover the jar and keep an eye on the temperature.
  9. After covering the jar (s), keep in a darker place on the counter where it can ferment undisturbed for about 5 days.
  10. On the 5th day, use a tablespoon to scoop out a sampling of the probiotic and test its ph with the test strips.
  11. When the reading of the test strips is under 3.7, your probiotic is ready. If it is still around 3.8, give it another 12-24 hours and check again.
  12. Store your fermented probiotic in clean quart jars. Keep in a cool dark place, or in the back of the fridge.

I am unsure as to how long this “lasts”. It is a fermented food, so technically it should be good for many months; but I would say for best effectiveness to try to use it up within a couple months.

Serving size for this probiotic: Healing mode serving – 1 Tablespoon 3 times a day; Adult regular – 1-2 Tablespoons daily; Children – 1 Tablespoon a day.

I will be editing the video we made and hopefully get that posted here as well. In the next few days, I will also map out the dietary guidelines we will be following after the fast to continue our healing and restoration. Stay tuned!


Mama Power Smoothie

Everyone seems to have a different time of the day when they are the most hungry. For me, that’s right in the afternoon, the middle of the day – definitely not in the mornings. So many things take my attention in the mornings, that breakfast is not big on the list. Thank God for smoothies! I can hide just about anything in them, make them an all-in-one meal that will last for hours. Kind of like soup – I could live on smoothies and soup.

Some tidbits about my smoothie ingredients:

I have in the recent months come across the amazing superfood of the Moringa Oleifera tree. The nutritional content of the leaves from this tree far outweigh any whole foods supplement. And the fact that it comes only from 1 plant instead of being put together from various food sources means all that more nutrients will be absorbed and utilized by your body. Needless to say, I have replaced all my vitamin supplements with this raw leaf powder. I can buy it in 1 pound increments for about $20; and it will last my entire family of 9 for over a month. The servings are: pregnant/lactating mama’s – 3 tsp twice a day; adults – 2 tsp twice a day; children 1 tsp twice a day. There are several places to buy this powder. I ordered from znaturalfoods.com but you could also order it on ebay of all places! I would of course contact the seller and ask about processing and source information.

Another tip for smoothie variety are the wonderful uses for frozen cubes. I have been pouring kefir into my ice cube trays, freezing them, and then storing in bags in the freezer. I have also frozen yogurt, fresh raw juices, water kefir, and even left over chocolate smoothies in cubes. These are great to use instead of frozen fruit or ice cubes. You can also cut up any fresh fruit and freeze it to add in the smoothies. So if you find organic fruit on sale, stock up!

Since I am doing the GAPS diet right now to heal my gut, my smoothies have coconut milk powder in them. I can’t wait to have my raw, fresh milk again though! I use the coconut powder because I have found that the canned coconut milk contains aluminum, which causes all sort of problems – including allergies, mental disorders, immune dysfunction, and more. So, yea, I just avoid any and all exposure to getting it into my system. I bought my coconut milk powder from the same place as the moringa, but there are lots of places to get it.

All ingredients go directly into my Magic Bullet; love fast results with minimal clean up. Here are some of my “green” smoothie concoctions:

Coconut Blueberry Smoothie

serves 1 adult, or 2 children


  • 1/2 cup frozen blueberries
  • 1- 1 1/2 cup filtered water
  • 1 ounce Thai-Go (or other super berry concentrate) optional
  • 1/3 – 1/2 cup coconut milk powder
  • 1-2 Tablespoons coconut oil
  • 2 raw egg yolks, from fresh, pastured well cleaned eggs
  • 3 teaspoons Moringa leaf powder
  • 2-3 Tablespoons of raw honey
  • 1/2 banana or papaya pieces (optional)

Chocolate Coconut Goodness Smoothie

serves 1 adult, or 2 children


  • 3-4 frozen ice cubes or kefir cubes
  • 1 to 1 1/2 cup filtered water
  • 1/3 – 1/2 cup coconut milk powder
  • 2 Tablespoons raw cacao powder
  • 3 teaspoons Moringa leaf powder
  • 2-4 Tablespoons raw honey or pinch of stevia powder
  • 1/2 banana, organic (optional)
  • 1 Tablespoon kosher gelatin, 2 fresh, pastured egg yolks, or 2 Tablespoons fresh whey (optional)
Tropical Punch Smoothie
serves 1 adult, or 2 children
  • 1/3 cup fresh mango, pineapple, or papaya
  • 1 banana
  • 3 water kefir cubes
  • a couple frozen strawberries
  • 1 cup filtered water (or a little more if too thick)
  • 1/4 cup coconut milk powder
  • 3 teaspoons Moringa leaf powder
  • 2-3 Tablespoons raw honey
  • optional add-in proteins: 1 Tablespoon kosher gelatin, 2 raw, pastured egg yolks, or 2 Tablespoons fresh whey
Mix all the ingredients in a blender until smooth. I enjoy these while taking care of little ones, doing school with the older children, or finishing up some morning chores. Have a healthy day!

New to a Real Foods Diet?

Here are some good places to start:

Real Food on a Real Budget: How to Eat Healthy For Less

Keeper of the Home’s Starter Page

Weston A Price’s Beginner Videos

Nutritional Eating: What’s Most Important?

Simple Steps Towards Eating Healthy

Natural Living 101

Nutritional Eating on a Budget


Hopefully these resources will get you started in the right direction. Making the choice to  begin a healthier lifestyle for you and your family is a difficult decision in today’s unhealthy world. But you can do it! Just take the first step. Make as many changes as you and your family can handle at a time. This isn’t a sprint race – it’s a marathon, intended to last a life time; hopefully a long and healthy one.  God bless you with wisdom, grace, and strength as you change lives, and the futures of your children by giving them the gift of health – mind, body and soul.