Posts in recipes
My 10 Favorite Cookbooks [Interesting Cookbooks: From Scottish to Nordic, Vegan To Paleo, & Everything In Between]
 
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It was around the year 2010 when I started getting into special diets.

Back then, it started simply with the Gerson Therapy (no, I wasn’t ill, just… bored, I suppose?) and I vaguely recall waking in the middle of the night shaking uncontrollably - likely because of removing all salt from my diet. Next, was plain vegetarianism, but with more of a homecooked flair (not the Boca burgers and Beanee Weanees from my college days). Then, living in a Zen monastery in northern Kentucky, I dove into raw veganism. Breakfast was something like a mango covered in maple syrup, a handful of blueberries, and maybe an avocado. It went well for quite a while until my blood sugar got WAY out of whack from eating too many sugars - natural or not - and nothing very substantial. I remember talking on the phone with my dad one day, shaky, weak, and feeling like I constantly had to eat something, and he laughingly recommended I go get myself a grill and “throw a big steak on there.” Full of guilt, I was so desperate that I actually took his advice and apprehensively made myself a tiny steak that evening.

Some years later, I maintained a keto/Paleo kind of diet for many years with decent results (but frankly probably too much protein).
More recently, I experimented with a whole plant foods diet, and then a Chinese Medicine diet on the recommendation of my acupuncturist.

Now at this stage in life, I find myself done with diets. Instead - I just eat real whole foods, and a variety of those.
What does that look like? Fish, eggs, veggies, fruits, grass-fed butter and ghee, raw grass-fed dairy products, sourdough breads, quality olive oil, oats, beans, nuts and seeds, wild game meats like venison and turkey, some grass-fed red meat from time to time, plentiful amounts of herbs and spices (turmeric on everything!), fermented foods like sauerkraut and kombucha, good clean filtered water, lots of herbal teas, and coffee roasted just down the road from here.

I love learning about what my Scottish and Scandinavian ancestors ate traditionally. I love learning the seemingly lost arts of baking sourdough, of soaking my grains before I use them, and brewing kombucha, to name a few. My kitchen and my cooking now bring joy, rather than guilt or confusion or over-analysis.

I give you this context in advance because my collection of favorite cookbooks is sure to be a miscellany. With the prevalence of diet culture; I know many people want a list of strictly this or that type of cookbook, but I hope you’ll find something that tickles your fancy.


“This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:

  1. Why your body needs old fashioned animal fats

  1. Why butter is a health food

  1. How high-cholesterol diets promote good health

  1. How saturated fats protect the heart

  1. How rich sauces help you digest and assimilate your food

  1. Why grains and legumes need special preparation to provide optimum benefits

  1. About enzyme-enhanced food and beverages that can provide increased energy and vitality

  1. Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.”


“Dr. Michael Greger’s first traditionally published book, How Not to Die, presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. Now, The How Not to Die Cookbook puts that science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe in The How Not to Die Cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health.”





My husband purchased a signed copy of this cookbook for me from a bookstore in Homer, Alaska. The cornbread recipe is so SO perfect.

“Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.”


“The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. 
     Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. 
     In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.
     The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.”


The Nordic Cookbook

Initially, I bought this cookbook for the inspiring photography and culinary history of Scandinavia. Then, a friend recommended I watch an episode of Chef’s Table with Swedish chef Magnus Nilsson, and now I find myself utterly enchanted and drawn into Mr. Nilsson’s remote Swedish world.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.”

The most comprehensive source on homecooking from the Nordic countries.


Fäviken 

Also by Magnus Nilsson, this book offers exclusive insight into Nilsson’s restaurant, Fäviken Magasinet, in remote Sweden.

“Fäviken is an exclusive insight into one of the world's most interesting restaurants: Fäviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them. He runs the restaurant with the same ethos as the farm that the restaurant building once housed. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. They reject the popular contemporary cooking equipment such as low-temperature water baths and liquid nitrogen in favour of simple cooking methods of grilling and roasting over open coals, relying on the chefs' innate skills and knowledge of the product to get the perfect result. This approach results in the highly creative food they serve in the restaurant, the pure, intense flavours of which, far from seeming traditional, are remarkable.

The restaurant is near Järpen, 600km north of Stockholm, in a remote part of the country, an area popular with cross-country skiiers. The restaurant is in a traditional Swedish farm and caters for only 12 people each evening. The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket, which is still used for proving the dough.

Even though not everyone can visit Fäviken, Nilsson's approach to working with ingredients in the most natural, intuitive way possible, and making the most of each season, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them. Many of the basic recipes for yoghurt, bread, porridge, vinegar, pickles and preserves are simple and straightforward enough for anyone to attempt at home, and the advice on natural preservation methods can be followed by anyone.

The texts will provide inspiration for chefs and food lovers all over the world and are fully accessible to the general reader.”


”At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.”


“This is the first new edition of The Scots Kitchen for over thirty years. Beautifully laid out for a new generation of readers and with charming line illustrations by Ian Macintosh, it is introduced by the well-known cookery writer and broadcaster, Catherine Brown. She describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes can be explored in the modern kitchen. As well as being a practical guide to all aspects of Scottish cooking, this is above all a book to be read for pleasure, to refer to and savour again and again.”


Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. Chapters such as The Simplicity of 1690 Cooking, The Highland Table of 1715, The Edinburgh Tavern eating of 1786, Historic Orkney of 1988, and others offer an exciting look at the evolution of Scottish foods and cooking principles.

A wonderful book for anyone, but especially those of us with Scottish ancestry to get a look at how our ancestors lived and ate.


I was intrigued by Francis Mallmann when I saw him on Chef’s Table, charring foods over fires in remote Patagonia.

“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.”


Please - leave me some of your favorite cookbooks in the comments below!


 

Welcome!

Tiffany Davidson.JPG

My husband and I are working to build a Nordic-inspired homestead in the Washington wilderness slowly with cash and no debt. You can follow the journey here!

I write about:

  • wilderness living

  • our homestead journey

  • health & wellness

  • adventure travel

  • cozy homemaking

  • wild food foraging

  • DIY & craft projects

  • making a living online from home (or anywhere)

  • natural living

  • my own recipes from scratch

  • and much more


My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...

x Tiffany


INSTAGRAM:


Disclosure: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website.
So thank you :)


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Ikarian Longevity Stew [Blue Zone Recipe]
 

People near or over the age of 100 walking several miles a day, without use of a cane, dancing until the wee hours of the morning with friends, continuing to work, and make love?

Is this the stuff of dreams? Au contraire - this is the way of life for many folks in the world’s “blue zones” - a term coined by Dan Buettner and expanded upon in his book (which I highly recommend reading).

Dan explores the factors that seem to contribute to these long, healthy, fulfilling lives and gleans what lifestyle habits we could integrate into our own lives.

One factor is, of course, diet. And here is my spin on a stew that robust Ikarians have been consuming for years - tasty and simple to make. Enjoy in a relaxed, stress-free state of mind, with friends, or after a long walk to add years to your life, and life to your years.

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Ikarian Longevity Stew

Ingredients:

  • 2 cups red kidney beans (cooked)

  • 1/4 c extra virgin olive oil

  • 1 yellow onion, diced

  • 1 fennel bulb, julienned

  • 2 cloves of garlic, minced

  • 2 carrots, diced

  • 1 BPA-free can of diced tomatoes

  • 1 BPA-free can of tomato paste

  • 2 bay leaves

  • 1 teaspoon sea salt

  • 2 handfuls of kale

  • 1 bunch fresh dill, chopped

Instructions:

  1. In a Dutch oven (I use this one), add the olive oil and bring to medium heat.

  2. Add onion, fennel, and garlic and saute until tender and fragrant (about 4 -5 minutes).

  3. Add kidney beans, carrots, diced tomatoes, tomato paste, and bay leaves to the pot. Add just enough water to cover all ingredients, and raise the heat to bring to a boil.

  4. Cover, reduce the heat to low, and simmer for about 20-30 minutes (or until carrots are tender), stirring occasionally.

  5. Stir in kale, dill, and sea salt. Cover and cook another 5-10 minutes.

  6. Remove bay leaves, ladle into bowls, drizzle with olive oil, and enjoy!

[Adapted from: Dan Buettner’s Ikarian Stew]

 

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Welcome!


Tiffany Davidson Washingtons Last Frontier Off Grid Homesteading Blogs

My husband and I are working to build a Nordic-inspired homestead in the Washington wilderness slowly with cash and no debt. You can follow the journey here!

I write about:

  • wilderness living

  • our homestead journey

  • health & wellness

  • adventure travel

  • cozy homemaking

  • wild food foraging

  • DIY & craft projects

  • making a living online from home (or anywhere)

  • natural living

  • my own recipes from scratch

  • and much more


My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...

x Tiffany

INSTAGRAM:

Disclosure: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website.
So thank you :)

My Delicious & Healthy Homemade Cereal Recipe [Grain Free, Gluten Free, Sugar Free, Vegan & Paleo]
 
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I love cereal.

The two most attractive factors for me are the ease of preparation and the delicious taste.

But even the “healthiest” of cereals on the shelves today are full of questionable ingredients.

So I decided to make my own!

And what I came to find out is that I should’ve been doing this all along.

Not only is this cereal recipe really, really, really tasty, but it’s a breeze to make.

Pro tip: Double or triple this recipe to make a big batch for a week or two of readymade healthy cereal.

Most of all, enjoy each bowl of deliciousness knowing you’re putting only nutritious whole foods into your body!


My —Grain Free, Gluten Free, Sugar Free, Vegan, Paleo, Whole Foods, Etc. Etc Etc. — Homemade Healthy Breakfast Cereal:


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You will need:

Instructions:

  1. In a blender, combine: dates, cashews and hazelnuts and blend thoroughly but not into a fine meal consistency. Allow for some small chunks to remain for the sake of texture.

  2. Add the cacao nibs, dried blueberries or goji berries, and coconut. Blend again.

  3. Transfer mixture into a large bowl, add a pinch of sea salt and optional stevia, honey, or maple syrup.

  4. Mix well with a spoon, making sure dates are evenly distributed throughout.
    Enjoy a bowl now with your milk of choice and store the rest in the fridge :)

Yum! To our health!


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Welcome!


Tiffany Davidson Washingtons Last Frontier Off Grid Blog Homesteading Blog Wilderness Living Blog odern Homesteading Washington State

My husband and I are working to build a Nordic-inspired homestead in the Washington wilderness slowly with cash and no debt. You can follow the journey here!

I write about:

  • wilderness living

  • our homestead journey

  • health & wellness

  • adventure travel

  • cozy homemaking

  • wild food foraging

  • DIY & craft projects

  • making a living online from home (or anywhere)

  • natural living

  • my own recipes from scratch

  • and much more


My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...

x Tiffany


INSTAGRAM:

Disclosure: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website.
So thank you :)


Should-less Sundays (and My Wild Huckleberry & Maple Scone Recipe!)
 

Sunday morning I made the mistake of checking my email soon after waking. I know better, but I did it anyway. And of course, there were a couple of emails from clients needing me to do things, and of course, I felt my people-pleasing strings tug at me hard to fulfill, to satisfy, to fix

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But [ah, years of deep inner work does pay off] I was able to gently remind myself that today is Sunday and no, today was not for work and meeting demands and shoulds. In fact, how about we just designate today Should-less Sunday? What would that look like? 

Maybe instead of putting check marks next to words on a to-do list, we just quiet these busy minds and let our bodies guide us today, effortlessly gliding between one thing and the other, following the invisible tug of the things that nourish us.  Approaching the day with a curiosity and setting aside the planning mind, "Here's what we'll do today..." can be saved for the other 6 days of the week, can't it? 

Swimming sounded nice, but did we really want to drive all the way to the swimming hole, on this hot day (we don't have air conditioning in our vehicles)? I'll develop a new recipe today, I thought, but even these enjoyable scenarios were shoulds - I was catching onto myself. 

With constant awareness, I meandered through the day, letting the minutes unfold as they did, rather than reigning over them. (My husband was very pleased with this new approach).

The irony of it all? I accomplished plenty that day. But, the way I went about it and experienced my day was drastically different. If I had to pin a word to it, I'd say presence was the key differentiator. 

Moving from minute to minute with no plan, I still ended up:
cleaning the filter on our air purifier to get it good and ready for this dusty summer that's upon us, I handwashed some linens and hung them to dry on the taut new paracord clothesline Eric hung for me, I began a new wild sourdough starter using rye flour grown here in Washington, practiced hand-sewing, and delved into the art of sun-dyeing with natural dyes. That evening, after yoga, we enjoyed a delicious dinner by candlelight and then (because my mind wasn't allowed to tell me I should not do certain things) we enjoyed the season 7 finale of Game of Thrones (any other night, I'd decline saying there are other things I ought to do with my time). 

Oh, and I created a new recipe...

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Dear reader, this is not just any ol' recipe. This is hands down, the best scone recipe we've ever tasted. Eric went on and on and on with each bite he took (with enough moans to make a gal get that certain cock in her brow!), so since he isn't here to toot my horn for me, I guess I'll have to do the honors. 

I wanted to use some of the wild huckleberries we've been foraging lately, and I'm not big on sugar, so I opted for organic maple syrup instead. You must promise me that you'll try this recipe. Please. And if you don't have wild huckleberries, no problem, just use fresh blueberries or wild berries from your local landscape. But most importantly - enjoy, enjoy, enjoy (and be grateful that we have these amazing things called tastebuds!).

 

Wild Huckleberry & Maple Scones

Ingredients:
3 c all-purpose flour (I use this kind)
1.5 TBSP baking powder
1/2 tsp sea salt
1.5 sticks grass-fed butter (6 oz.), cold
1 c wild-foraged huckleberries (or blueberries)
2 TBSP lemon juice
1 tsp vanilla extract
1 c raw milk (or grass-fed whole milk)
4 TBSP maple syrup
1 egg + 1 TBSP maple syrup (to brush over scones before baking)

Instructions:
Preheat oven to 375 degrees F.
In a large bowl, combine flour, baking powder, and sea salt. 
Cut in butter & incorporate into dry ingredients using fingers until combined, making sure that pea-sized pieces of butter remain in the mix. This is an essential part of getting the scone to feel scone-y. Here's a good demonstration of how to cut in butter if you aren't familiar. 
Add berries to mix, gently combine using hands. 
In a separate bowl, mix lemon juice, raw milk, vanilla, and maple syrup together, then pour over the dry mixture. 
Using a fork, toss everything together gently, making sure to work the dough as little as possible until a dough ball forms. This prevents scones from being too dense. 
Roll to 1-inch thickness, cut out individual triangle-shaped scones and place on parchment-lined baking sheet. 
Brush tops of scones with a mix of 1 egg & 1 TBSP maple syrup. 
Bake for about 20-25 minutes or until golden brown. 
 

Wild huckleberry and maple scone recipe made from scratch    Beautiful blogs to read, best blogs, blogs to read about life, blogs about lifestyle, read personal blogs, interesting personal blogs, natural living ideas, natural living blogs, life in washington state, what it’s like living in washington state, washington state bloggers, washington state travel blog, inspiring blogs to follow, inspiring bloggers, inspiring bloggers on instagram, best personal life blogs,      beautiful homemaking, cozy homemaking, wintertime online workshop, homemaking skills, hygge winter, winter cozy, inspiring lifestyle, living close to the earth, winter traditions, self care during winter, winter self care ideas,     Tiffany Davidson, Eric Smith, Washington State, Living in the wilderness, Living off grid, Homesteading bloggers, Off grid living, Homesteading blogs, Live in the woods, Leave city for country, Moving to the country blog, Make money online, off grid living washington state,    Make money from home, Work from home, Back to the land, How to live off the grid, How to live off the grid in the woods, Best careers for living off the grid, Live rent free, Living debt free no mortgage, How to live without a mortgage or rent, Lifestyle design, Northwest    Washington state, How to live a simple life and be happy, Off grid homestead, Living off grid income, Full time income off grid, Most remote places lower 48, Largest wilderness areas lower 48, Farthest point from a road lower 48, Most rural towns in usa,, Most remote places in lower 48, Most isolated places to live, How to go off the grid with no money, Best places to live off grid    How to buy land with bad credit and no money down, Self sufficient homesteading, Self sufficient living, wilderness gardening, garden in the woods, cottage garden, survival garden, wild gardening, kitchen garden, pacific northwest, inland northwest, where to buy off grid land in america, where to live off grid in america, where to homestead in america, building off grid homestead, off the grid living ideas, best careers for living off the grid, off grid income, make a living off the land, make money living off the grid, make money on the homestead, off grid income ideas, full time income off grid, full-time income homesteading, make money online, digital nomad, digital peasant, make money blogging, full time rv living

Enjoy, in joy. 

x Tiffany


 

Welcome!


Beautiful blogs to read, best blogs, blogs to read about life, blogs about lifestyle, read personal blogs, interesting personal blogs, natural living ideas, natural living blogs, life in washington state, what it’s like living in washington state, washington state bloggers, washington state travel blog, inspiring blogs to follow, inspiring bloggers, inspiring bloggers on instagram, best personal life blogs, natural living blog, health and wellness blog      beautiful homemaking, cozy homemaking, wintertime online workshop, homemaking skills, hygge winter, winter cozy, inspiring lifestyle, living close to the earth, winter traditions, self care during winter, winter self care ideas,     Tiffany Davidson, Eric Smith, Washington State, Living in the wilderness, Living off grid, Homesteading bloggers, Off grid living, Homesteading blogs, Live in the woods, Leave city for country, Moving to the country blog, Make money online, off grid living washington state,    Make money from home, Work from home, Back to the land, How to live off the grid, How to live off the grid in the woods, Best careers for living off the grid, Live rent free, Living debt free no mortgage, How to live without a mortgage or rent, Lifestyle design, Northwest    Washington state, How to live a simple life and be happy, Off grid homestead, Living off grid income, Full time income off grid, Most remote places lower 48, Largest wilderness areas lower 48, Farthest point from a road lower 48, Most rural towns in usa,, Most remote places in lower 48, Most isolated places to live, How to go off the grid with no money, Best places to live off grid    How to buy land with bad credit and no money down, Self sufficient homesteading, Self sufficient living, wilderness gardening, garden in the woods, cottage garden, survival garden, wild gardening, kitchen garden, pacific northwest, inland northwest, where to buy off grid land in america, where to live off grid in america, where to homestead in america, building off grid homestead, off the grid living ideas, best careers for living off the grid, off grid income, make a living off the land, make money living off the grid, make money on the homestead, off grid income ideas, full time income off grid, full-time income homesteading, make money online, digital nomad, digital peasant, make money blogging, full time rv living

My husband and I are working to build a Nordic-inspired homestead in the Washington wilderness slowly with cash and no debt. You can follow the journey here!

I write about:

  • wilderness living

  • our homestead journey

  • health & wellness

  • adventure travel

  • cozy homemaking

  • wild food foraging

  • DIY & craft projects

  • making a living online from home (or anywhere)

  • natural living

  • my own recipes from scratch

  • and much more


My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...

x Tiffany

INSTAGRAM:



Disclosure: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website.
So thank you :)


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Homemade Medicine: The Easiest Way To Grow Your Own Broccoli Sprouts In A Bag (For Depression, Brain Health, Cancer Prevention, Anti-Aging, & More)
 

As a long-time follower - I think appreciator is a better word - of Dr. Rhonda Patrick, who is just as geeky as I about nutrigenomics (the impact that diet has on genetic expression), except far more qualified to speak on the topic, I came to really value broccoli sprouts. 

If you're at all familiar with Dr. Patrick's research, odds are you consume these powerful sprouts on the regular, too! 

Grow Your Own Broccoli Sprouts Using a Sproutman Bag At Home, Broccoli Sprouts Recipe, Dr. Rhonda Patrick Broccoli Sprouts

Here are a few examples of the power of broccoli sprouts:

  • Ease autism symptoms

  • Potential to stop cancer growth (by destroying damaged cells)

  • Potent protector against prostate and colon cancer

  • Prevent heart disease (by decreasing high blood pressure)

  • Shown to be as effective as the commonly used drug Metformin for Type 2 diabetics to control blood glucose levels (and without all the side effects!)

  • Shown to be as effective as Prozac for anxiety & depression

  • And so much more. Instead of bullet point an exhaustive list, I'll direct you to this terrific resource if you're interested in learning more of the incredible health benefits of broccoli sprouts. Here is another great resource summarizing some of Dr. Patrick's research.

These sprouts are so healthy for us because they contain abundant amounts of a compound called sulforaphane. 

And if you're really into learning about this sort of thing, I recommend playing this video while you go about your chores. Dr. Patrick herself explains in-depth why you should definitely be consuming sulforaphane. 

If you just want to get straight to the point and start growing your own sprouts right now, guaranteeing affordability, quality, and continuous availability of sprouts, here is an easy instructional I put together: 


 

Grow Your Own Broccoli Sprouts At Home Using A Bag

YOU ONLY NEED TWO THINGS:

  1. A Sproutman bag

  2. Broccoli seeds for sprouting


Before beginning, soak 2-3 TBSP of broccoli sprouting seeds for 8 hours in a container with a lid. This is how many you sprout at one time. Yes! A little goes a long way :)

STEP 1: sterilize your bag by submerging it in boiling water for about 10 minutes

STEP 2: Ring out wet bag and add your presoaked broccoli sprouting seeds (2-3 TBSP)

STEP 3: Soak bag with seeds in it making sure to be thorough (I do this by using the spray nozzle on the kitchen faucet and evenly spraying both sides of the bag through & through, making sure to mind the drawstring opening & keep the bag upright so that seeds don't spill out)

STEP 4: Let the bag drain in a dish rack, a strainer, or something similar (just long enough so that it isn't dripping incessantly)

STEP 5: Hang the bag in a window (I attached one of those Command hooks to a window, and placed a towel in the floor below to catch any residual dripping)

STEP 6: Rinse and repeat (literally). You'll rinse the bag through & through every 12 hours on average making sure the seeds don't dry out, then drain and return to the window

Your sprouts will be ready to eat in about 5-6 days! You can store them in a refrigerator for about one week.

 

In good health, 

x Tiffany

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Welcome!

Tiffany Davidson Wilderness Living Blog Health and Wellness Blog Natural Health Blog Cure Depression Naturally Broccoli Sprouts Grow Your Own Natural Living Blog

My husband and I are working to build a Nordic-inspired homestead in the Washington wilderness slowly with cash and no debt. You can follow the journey here!

I write about:

  • wilderness living

  • our homestead journey

  • health & wellness

  • adventure travel

  • cozy homemaking

  • wild food foraging

  • DIY & craft projects

  • making a living online from home (or anywhere)

  • natural living

  • my own recipes from scratch

  • and more!


My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...

x Tiffany

INSTAGRAM

Disclosure: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website.
So thank you :)

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