Great way to store up zucchini for the season. We love our cucumbers for fermented pickles; and with an abundant harvest of zucchini - we can have canned relish as well. I shredded the 10 cups (4 large) zucchini, then added minced onions and Serrano peppers. I sprinkled a generous helping of pink salt over… Continue reading Spicy Zucchini Relish
After a year of searching for a building, we are hopefully reaching the end of that chapter. God has been leading us forward to expand the calling of healing, teaching, and nourishing people with His design in nature. If you're feeling led to help us with this new brick and mortar - please contact me!… Continue reading Exciting News!
Lemon Cake Ingredients: 3/4 cup butter1/2 cup lemon juice2 cups sucanat or coconut sugar1/2 cup yogurt2 eggs, prefer duck2 tsp vanilla1/2 tsp real salt1 tsp baking powder1 tsp baking soda2 Tb cassava flour2/14 cup gluten free flour mix Photo by Gary Barnes on Method: Heat oven to 350 degrees.Mix ingredients in order into mixer -… Continue reading Lemon Cake
Upcoming Workshops! Everyday Herbalist Conference: 2 day event This event is marked "free" but we are asking a donation for our out of town speaker, and if you feel led to give, that's great! Please sign up on Event Brite as we have limited space. (TN) https://www.eventbrite.com/e/everyday-herbalist-conference-tickets-158470133435 Details for a 6 week MRT class soon… Continue reading