Here you will find a collection of the basic medicine making guides that I have written. I hope they offer simple and practical instruction on how to create a variety of herbal preparations along w…

This article will teach you how to make your own yeast. Not only is that a great tool for bread but yeast is also essential in making alcohol.

Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.

The first step to making sourdough bread from scratch is to culture a sourdough starter. This is simple to do and requires no special equipment or exotic ingredients, but it does take some time – anywhere from 4 to 7 days. A sourdough starter is a simple batter of flour and water that contains wild...Read More »

How to make your own homemade Soy Sauce from simple ingredients!

The perfect candy for dipping in melted chocolate.

I'm bringing that crispy deep-fried restaurant style meal straight to your kitchen by teaching you How to Make Chimichangas in an Air Fryer! These chimichangas work great for meal prep and are freezer friendly!

This Homemade Eggless Mayonnaise is creamy, smooth, and perfect to spread over bread for sandwiches or add to salads. It's ready in under 2 minutes and can be flavoured any way you like.Makes approximately 3/4 cup = 12 tablespoons.

Do you have an itch to correct any grammar mistake you see? Check out this online proofreading jobs that can help you make a career out of...

German Green Bean Soup aka. Grüne Bohneneintopf, a simple One Pot meal loaded with flavor, is a family favorite in our home.

Kimchi has a long tradition and is considered a Korean national dish. It is probably the most well-known fermented dish served all around the world. There are many varieties of kimchi, from sweet to sour and those in between.

Crazy Dough for Everything (aka Universal Dough) – make one miracle dough, keep it in the fridge and use it for anything you like: pizza, focaccia, dinner rolls, pretzels , crescent rolls etc

How to Make Kimchi Salad

Learn how to make money with Pinterest by driving traffic to your business and blogging ventures. Though ads, affiliates and more

Here's my go-to vinaigrette recipe! So easy and tastes way better than store-bought dressing. This versatile recipe will take your salad to the next level. #saladdressing #vinaigrette #vinaigretterecipe

Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains egg yolk, freshly ground black pepper and decadent Parmigiano Reggiano. We also add cream, which although a contentious issue, we believe it’s what makes our carbonara that extra bit, well, creamy. And who could resist such temptation?

You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.

A hearty beef noodle soup that's *so* worth the wait.

Today we begin the great sourdough starter experiment. The goal of this experiment is to catch some wild yeast and try to keep them happy so that they will multiply. By harnessing the power of wild yeast in a sourdough starter, we’ll eventually be able to bake bread without using any commercial yeast at all....Read More »

Making your own udon noodles is easier than you might think, and the results are well worth it! These noodles are made with wheat flour and salt, and can be served hot or cold with dipping sauce. They're perfect for a quick and easy meal and give you a taste of Japan right in your own kitchen!

It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.

Ever wanted to try cacao but not sure how to make it? Keep reading to get my magical morning cacao recipe! www.ayurvedawithrebecca.comEffect on Doshas: VK-P+