French Toast Waffles You Betcha

I was staring at my dried out sourdough buckwheat waffles dreaming about what could be done with such a thing. I needed to do something decadent and it had to add back in moisture. French toast waffles.


Dry waffles
Kefir or cream
Maple syrup

Heat pan, this is important. Melt butter in it.

Mix eggs, milk or kefir, cinnamon and maple syrup.
Soak waffles on each side at least 10 Mississippi’s in egg mixture.
Fry till golden brown.

Top with maple syrup, yogurt, fruit or whatever be ye pleasure.

Nourishing Pineapple (or other fruit) Delight

When I was little, my Mother made pineapple delight which was a Graham cracker crust with a layer of crushed canned pineapple and whipped cream on top. I loved it and it’s going to be easy to convert to nourishing foods. For Christmas dinner, I’ll be making it as Pineapple Cranberry Delight. You could really do this with any fruit. Orange, blueberry, strawberry rhubarb or raspberry would all be delicious.

1 1/2 cups of GF flour (arrowroot, rice, sorghum, coconut, etc) and/or ground nuts, hemp, shredded coconut . This has a lot of play, it will turn out regardless. I use a combination of floors and ground nuts.
1/2 cup cold butter, cut into cubes
1/4 – 1/2 cup raw sugar, date sugar, coconut sugar, Sucanat or rapadura.

Mix all the ingredients.
Cut butter into dry ingredients with a pastry blender or two knives until it resembles crumbs.
Put in greased 8×8 pan.
Bake at 350 F for about 15 minutes, until the butter is melted and the whole mixture a bit browned.
Remove and let cool.

One or two cans of drained pineapple or other fruit. You could also use cultured fruit as we are not heating this and it won’t destroy the probiotics.
Spread on crumb layer.

4 cups Whipped Cream and/or Kefir, yogurt Whipped coconut milk. I whip whipped cream first then mix in sweetener, kefir and coconut milk.
1/4 cup or less Of sweetener. Maple syrup, maple flakes, honey?
When crumb and fruit layer is totally cooled, spread this creamy mixture on top.

Easy! Eat!

Surviving Christmas Supper- Part One-

A healthy, delicious Christmas meal is possible! It just takes a little planning. This will not only make a feel good Christmas meal but it will cut down on what you need to do Christmas Day!

Menu (so far):

Sprouted bread stuffing
Delicious gravy
Cultured cranberry sauce
Probiotic Mashed potatoes from fermented potatoes
Nourishing gelatin (still need recipe!)
Baked squash
Green beans and butter
Sauerkraut (make Christmas kraut by adding orange juice, dried cranberries, cinnamon, ginger, apple, kombucha)
Bone broth cups to aid digestion

To Do Sunday:


1. I’ll be putting the potatoes On to Ferment, to remove a lot of the starches.
Put potatoes cut up into a glass jar in salt brine of one cup water to 1 tbsp salt. You do not have to peel the potatoes, I only did because these were very sandy and the last time I
Cooked them it was crunchy not in a good way. Let your potatoes ferment on the counter until Christmas day (2-3 days). When you remove potatoes, rinse and cook like you would for mashed potatoes. After they are whipped add butter, kefir or yogurt or creme Fraiche. You could also add fermented garlic or the juice of ferments.

2. Keirsten made this cranberry sauce and I am so excited! You can use regular canned or homemade cranberry suave for this. Sunday, add one tbsp of whey or other inoculating juices (water kefir maybe, but use way less and only ferment a day). Add to jar and let sit on counter. Voila!

3. Start your drinks! Water kefir, if you have it. Otherwise you can make coconut kefir egg nog. Try cinnamon and apple or cranberry water kefir!


1. Prep salads, veggies and anything else. How about a cultured bean salad made with the juice of ferments?

2. Make croutons for this stuffing from the nourishing home.

Desserts? How ’bout some lemon curd? I use this recipe from The Nourishing Gourmet except I don’t strain it. It sets up best being in the fridge a few days. You can use it plain or put it in a raw pie shell with meringue or whipped coconut milk. It’s excellent as lemon bars.

More nourishing dessert ideas!

Cultured and killed pizza crust

Here is the pizza crust that I’ve been evolving for 6 weeks from unrefined kitchen’s paleo pizza crust. It uses cultured foods and then is baked so the probiotics are killed but it still offers a host of other benefits like being easier to digest. It gets better every week as I tweak it.
This is the best gluten free, real food crust have made. It holds together well.


Ingredients for crust:

2 cups nut flour (I grind cashews or almonds for this but you can buy it as well. Bulk barn or Nutters have it)
1 cup arrowroot
4 eggs
3/4 cup fermented milk product (yogurt, kefir, creme Fraiche, etc)
1 tsp spices of choice (oregano, basil, rosemary, garlic, onion)
1 cup cheese (mozzarella, Parmesan?)

Mix all ingrediente And bake at 375 F for ten minutes.
Add toppings.

Bake again at 350 F until cheese is melted and golden.

Testimonies from Cultured Food Converts



We have been culturing foods for a few years now and we have our own personal success stories. We’ve been more active in getting others involved now and it is truly rewarding to hear how much fermented foods are helping people. Here are their stories:
(Most of these were taken from real conversations on Facebook)

Schelli Nimz:
“Alrighty..we have about 2 gallons of water kefir now lol..kombucha on a second ferment, and tonight I shredded some cabbage and carrots and decided to try making sauerkraut. I am craving fermented foods a LOT..can’t explain it. Had the hubby drink some water kefir. He said a few minutes after drinking it that it “hits” him fairly quickly. I noticed a definite energy boost and my skin darn near tingles. He reported the same. I thought it was psychological, but there does seem to be something to it. I stayed up until 3 a.m. last night working on projects..normally that would land me on the couch the next day. I am tired today but functional..that is almost unheard of. I need a second kitchen to store all this stuff in…Cheaper than a new prescription!”

Chesla Thompson of Regina, Saskatchewan:
“I could cry too, if I wasn’t so damn happy. I too keep thinking it will go away. Normally, I spend my days falling asleep at work and being an awful exhausted person around my kids and husband by the time I get home. Now, I can’t stop smiling and I have no desire to go to bed…ever. Depression? Gone. Anxiety? Gone. Exhaustion? Gone. IBS? Definitely better. Words can not even describe how amazing I feel and the extreme gratitude I have towards Keirsten and Nadine. I can live again!”

Jessica Campbell of Regina, Saskatchewan:
“I’ve had asthma most of my life, my attacks were coming daily until I started drinking kombucha and eating sauerkraut every day. I haven’t used an inhaler in over a month. Not even when I exercise. This is monumental for me :).”

Krista Jane of Regina, Saskatchewan:
“I had been recovering from a chronic candida infection of my gut for almost a year when I heard about cultured foods. I had already eliminated my chronic pain syndrome on my own through a strict diet, allowing for no flours or sugars of any kind. Once I discovered cultured foods, beginning with milk kefir in my morning smoothies, suddenly I didn’t have to be so strict. It may not sound like a lot, but when your life is essentially limited by negative reactions in your body to foods more variety truly expands horizons (especially for a foodie!). I can now eat a tasty treat or a savory meal with whatever I want, even wheat flour, and have no negative health outcomes. Life is good, thanks to cultured foods. (And they are so tasty!)”


Kefir Coconut Egg Nog

This recipe is nourishing and tasty!

2 cups kefir (or yogurt)
1 can premium coconut milk (or cream)
1 tsp vanilla
6 eggs (or just yolks to make it more
A couple dashes of allspice
1 tsp cinnamon
3-5 tbsp rum extract (or real rum!)
1/4 cup or less of honey (I use stevia too)

Blend. Drink. Be merry.

Kefir Rum Balls


These rum balls taste just as good to my traditional tastes as the real thing. And they are good for you, with kefir and healthy fats. They are also flexible to what you can add or take out, so feel free to play around. Dried fruit is good in them or hemp, chia, flax, whatever.


2 cup ground almonds
1 cup fine coconut
Gf flour- 1/4 cup (sorghum, rice, arrowroot, coconut) optional for bulking up of desired.
1/2 cup kefir, yogurt or whey
10 drops stevia (optional for those who like it sweeter)
1/4 cup honey or so
2 tsp vanilla.
3-5 TBSP rum extract or real rum
1/4 cup high quality cocoa
3/4 cup oil (coconut, butter, or ghee)
Extra cocoa for rolling balls in.

Combine all ingredients, you may need to soften your oil.
Refrigerate dough.
Roll into balls .Coat in cocoa, red cocoa is the best.
Keep refrigerated.

Melt in your mouth fudge, with probiotics and coconut oil.


I made this for one of our cultured food workshops and want to share the recipe so everyone can have this amazingly healing and delicious recipe at home.
I discovered how to properly make this by accident when Keirsten came over and I left it sitting on the stove all morning. Previously, the fudge kept separating in the fridge after I’d melted the coconut oil and added the ingredients.

Cultured food fudge:

2 cups coconut oil
2 tsp vanilla
1/4 – 1/2 cup raw honey or other sweetener
1/4 cup of cocoa (or less for a milk chocolate taste)
1/4 tsp sea salt*
3 tbsp kefir, yogurt or other culture

Optional: peppermint oil, almond oil, almonds, other stuff like dried cherries or cranberries. Sky’s the limit in flavoring this Fudge.


To make this, I cream the coconut oil by rubbing it on the side of a bowl with a spoon. This retains the enzymes that melting destroys. you can soften it by putting the bowl in hot water if you need to. If it melts too much, wait until it’s cooled to harden up again and then mix it up.
After you’ve creamed the coconut oil and gotten out all the lumps, add the rest of the ingredients.
Refrigerate on parchment paper in an 8 x 8 pan. Ready when hard!
That’s it! Lovely!

* chocolate sea salt fudge is AMAZING. If you want to make it use coarse salt and use 1 tsp for
This recipe. *

Homemade Jello, easy and probiotic

This recipe is very forgiving and can be manipulated into your wildest dreams.

3 TBSP gelatin unflavoured, use more for a harder jello.
1 container of juice 1.36 litre or 5 1/5 cups (I used raspberry)
1/4 – 1/2 cup raw honey or other sweetener
1 can premium coconut milk
1/2 cup kefir or yogurt
1 TBSP whey ( optional )
2 cups fruit fresh or frozen ( optional )

1. Soften gelatin in a bowl with 1/4 cup or so of the juice.
2. Boil 3 cups or so of the juice and pour over softened gelatin. stir until dissolved.
3.Add the rest of the juice and the coconut milk and fruit if your adding them.
4. Add the kefir or yogurt as long as the gelatin juice mix is not hot.
5. I pour this into little containers or small glass jars. My kids live having their own personal jello and it is great for on the go. Also makes a great breakfast.
6. Refrigerate until hard.

Culture your canning, fermenting preserves to boost nutrients.

I’ve come across recipes for culturing applesauce and salsa. But what about beets and jams and everything else we have labored over while the harvest was bountiful?
Culturing foods adds probiotics and enzymes which aid digestions, boosts vitamin and mineral content. It will be especially important for the coming cold and flu season.

How to culture canned goods:

You can culture by adding a couple teaspoons of whey (off of yogurt or kefir) or some raw apple cider vinegar, kombucha or water kefir. You can also use the juice of Ferments like sauerkraut, kimchi, cortido or traditional pickles. Beet kvass, rejuvelac and ginger bug would also work.
Leave on counter 1-3 days. Refrigerate.
Culturing my jams and syrups extends their fridge life.