Modified Pad Thai – Vegetarian, Gluten Free and Low Carb

gluten free pad thaiIngredients:

2 cups rinsed sauerkraut 
(reserve 1/4 cup for garnish)
3/4 cup chopped green onion
(reserve 1/4 cup for garnish)
2 eggs (free range preferred)
Juice from 1 lime
4 tbsp olive oil
2 tbsp tahini
2 tbsp crushed brazil nuts
3/4-1 tbsp stevia (pure)
1 tbsp apple cider vinegar
1 tbsp gluten free soy sauce
1 tsp chopped garlic
.5 tsp red chili powder

Ok, so it isn’t really Pad Thai… but it IS a healthier vegetarian, gluten free, and low carb (almost Paleo) Pad Thai inspired dish that just might take care of a few cravings. I have been craving this monster for weeks, so in my desperation I figured it out. I hope you like it as much as I did! This makes 2 bowls full, so you can share it with a friend.

Coat your frying pan or wok with olive oil. Add the green onion (reserve 1/4 cup to use later), tahini, apple cider vinegar, soy sauce, chili powder and garlic to the pan. Allow the garlic to fry for a minute or so before adding in the stevia (you can substitute an equal amount of palm sugar if you prefer.). Add 1 3/4 cups of rinsed, drained raw sauerkraut (see our Homemade Sauerkraut Recipe so you can make your own) and reserve 1/4 cup to add in raw at the end for a little crunch. Along with the sauerkraut, crack two eggs into the pan and mix lightly with the kraut so you allow pieces of both the egg and white to fry separately in the pan, breaking it up into chunks once it has started to cook. Cook thoroughly, sprinkling with the juice of one lime at the end. Plate and garnish with your reserved raw sauerkraut, chopped green onions and crushed brazil nuts before serving.

Note: make sure you use the GLUTEN FREE version of soy sauce, traditional soy sauce is not gluten free.

Using Our Custom Soap Stamp

Using our new soap stampWe decided to take the plunge and invest in a custom soap stamp to highlight our new line of products this year. I wanted to make sure the stamp would be here in time for our soap cutting day (leave it to me to get myself in a bind by making the decision to do this last minute – typical) and after receiving a lot of “sorry, we can’t get it there that fast” type responses from manufacturer after manufacturer, we finally found Steve who was able to deliver this stamp in just 4 days (one of which was a post office holiday). Thank you Steve!

Our new line of soap, which we are making with organic coconut and olive oils, now has an extra touch to make it that much more special!

You can find Steve on Etsy at – thanks again Steve for making the impossible possible!

Sauerkraut Salad

Sauerkraut SaladIngredients:

1 cup rinsed sauerkraut
1 onion, sliced
2 tbsp olive oil
1 tbsp yellow mustard
Black pepper – to taste


Rinse and drain the sauerkraut to remove any excess salt.  We used our homemade sauerkraut – see our Homemade Sauerkraut Recipe for instructions on how to make your own.  Add in the sliced onion, olive oil and mustard. Mix well. Add black pepper to taste.

This is an adaptation of an old family recipe, the original used vinegar instead of yellow mustard. This sauerkraut salad is great served as a side, on top of eggs, or in a wrap. Quick and easy!

Soaping Update January 2014

Regular vs organic olive oil in soapWe created our first few batches of Castile soap using the new shipment of organic extra virgin olive oil we just received! The differences between the non-organic evoo (shown in the photo – the loaf on the left) we had been using and this new organic ingredient (the loaf on the right) are amazing, just look at the color difference! The organic evoo is a much richer and darker green. It also took at least three times longer to reach trace (this part was a bit disconcerting at first, but we reached trace eventually).  In the end though, we are extremely pleased with the outcome and the new soap should be a much richer experience for the skin once it has cured.

In the next few weeks, you will see a huge shift on our website as we move inventory around to showcase our new product lines. Stay tuned!

Homemade Sauerkraut

How To Make SauerkrautIngredients:

5 lb shreadded cabbage
3 tbsp pickling salt

Brine (if needed)
4c water
1.5 tbsp pickling salt
Bring water to a boil and add the pickeling salt, allow to cool before adding to cabbage.

Wash and shread the cabbage. Place a handful of cabbage at the bottom of a large crock and sprinkle with salt. Repeat in layers, placing any remaining salt on the top. Let this mixture sit for at least two hours so the cabbage can begin to release water. After two hours, pound the cabbage with a potato masher until the liquid has covered the top of the cabbage. If the cabbage does not produce enough liquid, you may add the brine. The brine level must cover the top of the cabbage.

Cover the top of the crock (if you don’t have a lid, a plate works well) and let the mixture sit for 24 hours. After 24 hours, check on the mixture and remove any “scum” or bubbles that have formed on the top of the liquid. Make sure the liquid level is still above the top of the cabbage. You will now need to place a weight on top of the cabbage to keep it down below the top of the liquid during fermentation. If your crock did not come with a weight, you can use ziplock bags filled with water or a heavy plate to weight it down.

Let the mixture sit at room temperature for 2-6 weeks for full fermentation (ours sat for a full 2 months, but it was in the basement so fermentation may have taken longer). Check on things every few days to remove any scum from the top.

Finished sauerkraut can be stored in sterilized jars for several months in the refrigerator, or it may be processed in the canner for shelf storage. Keep in mind that the heat from the canning process will make the sauerkraut less crunchy. If your sauerkraut is too salty, it may be rinsed before use to remove some of the salt.

I never liked sauerkraut until we made it ourselves (I think it was due to the mushy texture of the store bought kraut), but the homemade version won me over. Credit for the recipe goes to the writers of the book Pickled Pantry.

Mushroom Omelet Cupcakes

Mushroom Omelet CupcakesIngredients:

5 eggs (cage free preferred)
1 package mixed mushrooms
Green Onions – chopped
Salt to taste
Pepper to taste

Preheat oven to 350 and wash the mushrooms and onions. Place the mushrooms into the food processor with the 5 eggs, add salt and pepper to your taste. Blend until smooth and pour into cupcake molds (silicone works great for this purpose). Top with chopped green onions. Bake in oven until eggs are fully cooked.

These can be made in bulk and frozen for busy mornings or a quick lunch. If you want a bit of “cheese” flavor to spice these up, try sprinkling nutritional yeast over the tops. Valentina hot sauce would be a great addition as well if you like a bit of heat.

Enterprise Fruit Press

enterprise fruit pressWhile the “before” isn’t exactly gorgeous, here is the antique Enterprise press that I am restoring. I hope to use this as a fruit press, perhaps to make wine with sometime in the future! This one is a 6qt size. I did need to buy a few replacement parts for this, but hope to have it fully functional and re-seasoned very soon!

There is a fair amount of rust, but that should be fixable with a fair amount of elbow grease and a wire brush (perhaps some Whink rust remover as well to make my life easier).

image    Yikes!

Red Pepper Omelet With Mushrooms

Red Pepper Omelets1 large red pepper
1 package mushrooms
4 large eggs (cage free preferred)
1 pinch salt
1 pinch black pepper
1 pinch garlic powder
olive oil (to coat pan)


Wash the red pepper and slice sideways into flower shaped pieces. Beat the eggs and season with salt, black pepper and garlic. Coat the frying pan with olive oil and fry the mushrooms first.  Once the mushrooms have been cooked to your liking (I like mine to still have a bit of crunch to them), remove them to a separate container and recoat the pan.

Wait for the olive oil to sizzle, and add the red pepper pieces to the bottom of the pan.  Carefully spoon in just enough egg to seal the bottom of each flower.  Once the peppers have a “bottom”, you can fill them with egg to the top and place a lid over the pan until cooked through.

Red Pepper and Mushroom OmeletsOnce all of your red peppers have been filled, you can return some of the mushrooms to the pan to create a mushroom omelet with the left over egg, or you can refrigerate it for later.

Gluten Free, Dairy Free, Vegetarian
A perfect way to start the day!

2014 New Years Resolution Update 1

New Years Resolution Update #1While I will not be weighing myself for another week and a half yet, the changes I have made to my diet and activity level have started to affect me in ways I can definitely feel. Although I did get a bit of a headache from the reduction in carbs, I have been feeling much more energetic and upbeat than before.  Removing the dairy has made a huge difference with my asthma.  I am sleeping better and my digestive system is feeling much happier as well.   I will report back on the weight differences soon!


Egg Stuffed Mushrooms

Omelette Stuffed MushroomsIngredients:

Portobello Stuffing mushrooms
2 eggs (cage free preferred)
Green Onions
Salt and Pepper to taste
Nutritional Yeast
Preheat oven to 350.

Wash the mushrooms and green onions. Remove the stems carefully from the stuffing mushrooms and season with salt and pepper. Place onto a baking sheet. Place the stems into the food processor with the eggs, salt and pepper. You can add nutritional yeast into the mix as well if desired. Blend smooth and pour into the mushroom caps. Sprinkle tops with nutritional yeast and chopped green onions. Bake until eggs have cooked through.

Gluten free, dairy free and full of protein and nutrients! Enjoy!