Posts Tagged "organic"

5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

Posted by on Sep 24, 2013 in Blog, Fermentation, Recipes | 24 comments

5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

Making homemade mayonnaise can be a challenging and frustrating process. Learn how to make perfect homemade mayonnaise every time with these tips, tricks, and secrets!

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End of Summer Etsy Store Giveaway!

Posted by on Aug 22, 2013 in Blog, Promotions | 27 comments

End of Summer Etsy Store Giveaway!

Enter to win the Natural Skin Essentials 3-Piece Gift Set ($68 value) from the Creative Simple Life Etsy Store! The gift set includes some of my favorite homemade skin care items and it is customizable for your skin type!

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Hard Apple Cider with Wild Yeast

Posted by on Aug 8, 2013 in Blog, Fermentation, Recipes | 4 comments

Hard Apple Cider with Wild Yeast

My first attempt at homemade hard apple cider with wild yeast has been bottled and is ready for consumption! I started this process several months ago with a gallon of store-bought apple juice in a glass jug. I’m pleased to say that my final product is slightly sweet with a mellow, bubbly finish. Hard cider can be made with either wild yeast or the packaged yeast of your choosing. If you’d like to ensure that your final product is reproducible, go with packaged yeast. I recommend using a champagne yeast like this one! Catching Wild Yeast If you are up for a bit of an adventure, you can make hard cider with wild yeast. The process is quite simple: leave the cider open on the counter, covered lightly with cheesecloth, for several days until some wild yeast finds its way into the bottle. You’ll know that you’re in business because the juice will begin to bubble and fizz. When you can see bubbles rising to the top of the bottle, you know that wild yeast have begun to consume the sugar in your juice and turn it into alcohol. At this point it’s time to cover your bottle with an airlock, which will let the bubbles out, but won’t let anything else in, effectively keeping the brewing environment sterile.  Primary Fermentation Once your cider is fitted with an airlock, the waiting game begins. You’ll see bubbles release quickly at first and eventually more slowly from the jug. After about 2-4 weeks (depending on the temperature in your home), the bubbles will slow and it’ll be time to rack your cider! Racking Racking is a process whereby the cider is siphoned out of the glass jug and into a new vessel (or back into the same vessel after its been cleaned). The purpose of racking is to get rid of the layer of yeast sediment (lees) that has been deposited at the bottom of your fermentation jug. This sediment can give an off-taste to your cider, so it’s best to leave it behind for the next step. Racking is most easy (and also most sterile) when done with a siphon pump and some tubing but can also but done with just the tubing and your mouth. Regardless of the method you choose, this step can be tricky, so I recommend doing some research first. Here are a couple of links to get you started: The Kitchn: Siphoning Home-Brewed Beer Wikihow: Make a Siphon Making Hard Cider Secondary Fermentation Once the cider is siphoned into a second container with the lees, or dead yeast sediment left behind, it will begin its secondary fermentation. If you’d like a still (uncarbonated), dry cider like I did this process will last longer. For me, it took approximately 4 to 5 months. If you want a fizzy, sweeter cider, you can bottle your cider at any point in the brewing process. Bottling When your cider has stopped releasing carbon dioxide bubbles, signifying the slowing of the fermentation process, it’s ready to be bottled! Use that trusty siphon to, that’s right, siphon the cider into flip-top-style bottles. You can also use a funnel and pour the cider but you run the risk of dredging up all the sediment that will have settled at the bottom of your jug and wondering if you should have caved and bought yourself a siphon. I won’t tell you which way I chose to do this. After its been bottled, store your cider in the fridge and enjoy! Your friends are sure to be impressed, and if they are anything like...

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Probiotic Pickles: A Fermented Year-Round Recipe

Posted by on Jul 28, 2013 in Blog, Fermentation, Recipes | 38 comments

Probiotic Pickles: A Fermented Year-Round Recipe

There’s nothing quite like a lacto-fermented half sour pickle! They are crisp, crunchy, and refreshing with just the right amount of tang! Plus they pack a hefty probiotic punch! It’s a win-win.

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Tamari Roasted Pumpkin Seeds

Posted by on Jun 14, 2013 in Blog, Recipes | 3 comments

Tamari Roasted Pumpkin Seeds

Tamari roasted pumpkin seeds are one of my favorite savory snacks. They can be prepared in 5 minutes and are super healthy. Pumpkin seeds are full of B vitamins as well as vitamins E and K. They provide minerals like phosphorus, magnesium, manganese, iron, copper, and zinc to the diet. They are also a good source of protein and contain tryptophan, which helps promote good sleep and lessens depression. Pumpkin seeds can be eaten raw (and I often do) but they are also excellent when pan roasted with tamari (a.k.a. soy sauce). Once roasted, I like adding them to salads, sprinkling them on greens and grains, or just eating them straight. I will say that they are particularly tasty when eaten as a movie snack instead of (or in addition to!) popcorn. Making them is simple and requires only 3 ingredients: raw hulled pumpkin seeds (I use organic), tamari (I use organic and gluten-free), and oil (I use coconut oil, and that’s right, organic). Here’s how to make them: Print Tamari Roasted Pumpkin Seeds Author: CreativeSimpleLife.com Cuisine: Gluten-Free Cook time:  5 mins Total time:  5 mins Serves: 2-4   Ingredients 1 tsp Coconut Oil ½ cup Organic Hulled Pumpkin Seeds 1 tsp Tamari Instructions Melt the oil in a cast iron pan over medium low heat. Add the pumpkin seeds, stirring frequently to allow even cooking. The seeds will start to hiss, sizzle, and crack. After 3-4 minutes of gentle sizzling, remove the pan from the heat. Add tamari and stir vigorously to coat evenly. Allow to cool for a few minutes before serving. 3.2.1246 A few tips: Once the first few seeds start to brown, it’s time to remove the pan from the heat. Use cast iron if you have it. Here’s the one I use. The seeds will not be brown when you turn off the heat. They also won’t crisp up until they’ve cooled, so your typical taste test doesn’t work the same way with this recipe. When in doubt, err on the underdone side. These can be dry roasted in the oven without oil if you prefer. Enjoy! Here’s what I...

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Matsoni: Why Mesophilic Yogurt is the Easiest to Make

Posted by on Jun 2, 2013 in Blog, Fermentation, Recipes | 14 comments

Matsoni: Why Mesophilic Yogurt is the Easiest to Make

Matsoni is one of many heirloom-variety mesophilic yogurt cultures available today. It is valued for its ability to turn milk into yogurt at room temperature without any fancy equipment. Furthermore, you can reuse the same culture for weeks, months, or even years!

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Brewing Dandelion Wine & Eating Dandelions

Posted by on May 22, 2013 in Blog, Fermentation, Recipes | 4 comments

Brewing Dandelion Wine & Eating Dandelions

The dandelion is special in that all of its parts are edible: leaves, flowers, and roots! Full of vitamins, minerals, and antioxidants, the dandelion could easily be considered a super-food! Learn how to brew dandelion wine and several different ways to prepare and eat this nutrient-dense plant!

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Homemade Vanilla Extract & 10 Ways to Use It

Posted by on May 11, 2013 in Blog, Fermentation, Recipes | 16 comments

Homemade Vanilla Extract & 10 Ways to Use It

Making homemade vanilla extract is simple and very cost-effective. Learn about all the delicious ways you can use your homemade extract.

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