Posts by: Susy
This recipe was inspires by Sally Fallon’s cheesecake recipe from Nourishing Traditions. I find the recipes in this book to be rather bland, when I use them I always add extra salt and spices. This cheesecake is filled with all sorts of healthy, nourishing ingredients: pastured eggs, raw milk yogurt, pastured gelatin, and honey.
Making pasta at home is quick and easy, once you start you’ll never go back to the dry stuff in a box from the grocery store. You can make it without a pasta roller, but I’d recommend investing in one. It makes the job much easier and it comes in handy for making homemade flat […]
I made my first batch of kimchi two years ago after reading about it’s incredible health benefits. Not only is it full of goodness derived from garlic, ginger, chili, cabbage, and onions, but it’s also fermented. Fermenting foods infuses them with powerful immune boosting probiotics and makes them more digestible which allows our bodies to […]
If you follow my daily blog Chiot’s Run you know that we’ve been moving from Ohio to Maine. That explains the crickets that you’ve been hearing here at EOtB. Well, my computer is all set up and I’m ready to roll, kind of. I’m still short on time since I have to catch up […]
It’s summer, that means I have a wide variety of homegrown veggies to use as sides for every meal. I’ve been keeping a keen eye on my jalapeño plants waiting for them to come ripe. I spotted this recipe a long time ago and have been waiting for these peppers for months just to make […]
I’ve been making this recipe here at Chiot’s Run years, tweaking it here and there. I’m not sure where it came from originally, but it’s always a hit. Around the holidays I make up 5 or 6 batches to distribute to all the friendly folks that make our lives easier throughout the year; bank […]
Whenever I can grow or find fresh cabbage locally we will have a batch of sauerkraut or kimchi fermenting on the counter or ready and waiting in the fridge. Since fermented foods are so healthy and great at boosting nutrient absorption from food, we include a serving of it at every meal, including breakfast. When […]
When the garden starts to produce lots of fresh vegetables, you’ll often find vegetable hash on our plates for breakfast or dinner. Once you learn how to make hash, you can swap in any vegetables, spices, and protein to keep things from getting monotonous. It’s also great because it’s one skillet meal, making it great […]
My plate, a simple series where I show you what was on my plate, or maybe in the pan right before it goes on my plate.
Tonight for dinner it was a latin themed affair, mostly because I had a batch of sourdough bread that did not like the cold weather that hit us earlier […]
It’s salad season at Chiot’s Run, the garden is lush with greens of all kinds and thus salad has been on the menu every single night for the past few weeks. In order to avoid the salad doldrums, we’ve been topping them with a variety of delicious toppings and dressings. The first week, I […]
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