Healthy sprouts in six days. March 14th 2017

Bringing healthy food to the table, especially for the growing children, has never been this easy. We soak the seeds the first day for 24 hours. Then every morning and evening we fill the jars with water to do a shake and rinse. So, simply fill the jars, shake and pour the water out. once you’ve shaken the water out of the jars simply lay the jars on their side next to the sink. Keep them close and convenient. In six days you’ll have jars full of clean and organic sprouts for salads and sides. The nutritional value is exponentially higher when the beans open and the taproot grows. This is a great solution for anybody who feels they are too busy to grow their own healthy foods. With simple old-school methods no one has excuses and there is no light required. Moreover, the sweet and crunchy experience usually wins over the children.

From our experience, if you have an active lifestyle and need easily digestible foods that translate into quick and clean energy, this is definitely a route for you guys to explore.

I hope this message finds you guys excited about getting ready for the spring time.

Respectfully, K

This is why we do this. July 27th 2016

Pulled rabbit barbecue served with spinach shaved carrot and steamed rice. Pinch of volcano salts.

The rabbit front quarters were browned with bacon and mustard seed oil before being pressure cooked so the meat is extremely tender and the bone is easily removed. This is ideal because you also get the mineral benefits from the bones into the meat. It’s healthier and makes for a richer flavor.

We’ve been posting several rabbit and venison dishes over this last week. Our intention is not to put forth exploratory efforts. This is simply a demonstration of how and what we eat. As anyone who has a family knows, time is a scarce resource and putting forth a nutritious meal three times a day on the table is no easy task. You will notice that the dishes over this week or so have been similar to one another. This is because we are primarily eating what is in season and sticking to the staples that make the task of putting the food out more predictably and efficient. This is home cooking, creating a common ground of staples is a great way to lay a foundation for acquiring food solutions for our dietary needs. A rice or quinoa served with a protein is usually two thirds and foundational. The remaining third could be a kimchi, spinach or cucumber salad. That remaining third is seasonal, Like vegetables from the garden, or mushrooms that we forage. Eating seasonally is good for our spirits. I can’t explain why but it may be because our diet is in sync with our environment.

We hope our latest post find you stronger today than you were last week.

Respectfully,

K