Posts by sunnygir1

I do give my kids Earth Balance butter substitute.  It isn't homogonized like most margarine, and tastes pretty good.  They like it.  I mostly bake with oils, like coconut oil or walnut oil.   Be careful buying...

Brown rice flour is an excellent substitute in cakes, muffins, and quick breads.  Really, you can substitute it exactly for wheat flour -- it makes the best cakes!   I usually bake with water, like in pancakes, but...

Unfortunately, there is no licensing in some states.  And I actually don't consider licensing as an equal replacement for knowing where your food comes from -- an important component included above.  If I am buying...

I think your idea of starting with a list of foods you enjoy that are already gluten and dairy free is a great one.  It makes the whole thing seem less daunting, and less restrictive (look at all the yummy things we still get to...

We were on a macrobiotic diet for healing as children.  I had chronic ear infections and my sister had chronic bronchitis.  The diet worked well for managing those issues.  I don't think we ate a lot of soy,...

I want people to communicate with me about what they offer my kids, and I try to do the same.  If the child isn't a baby, I probably wouldn't worry about the raw milk with most of my friends.  Maybe once my kids are older I...

I think the flavor is awesome with only dill, garlic, and salt.   My beans were totally fermented, certainly not ruined by capping.  But you can totally leave them open, there's no reason not to.   They were also...

Looks good to me.  Fermentation time depends on temperature, sugar level, health of the scoby, and your personal tastes.  I just stick a straw in there to take a little taste.  If it still tastes like sweet tea, I let it...

I made awesome dilly beans last month, and am about to do some more.   Pack clean beans, a couple dill flowers, and a few cloves of garlic in clean, wide mouth, quart canning jars.  Pack them tightly so they won't float...

I recently learned about room temperature yogurt cultures.  I have experience making my own yogurt, but have always pasteurized the milk, cooled it, added starter or yogurt, then incubated.   I am interested in raw yogurt...