Nutritious, enzyme-rich soaked sunflower seeds transform into creamy sunflower seed dressing with only 10 minutes of hands-on prep in this easy recipe! Drizzle this dairy-free dressing over your favorite green salad, and enjoy! [by Wardee Harmon with Dawn Yoder]
Wonderfully tangy, barely sweetened with raw honey, this easy tomato salad dressing is perfect drizzled over fresh greens, mixed into pasta salad, or used as a marinade for steak or chicken! Nothing mixes together more quickly than a homemade vinaigrette! Enjoy! [by Wardee Harmon with Dawn Yoder]
Rich and herbed, this easy creamy salad dressing makes your fresh, veggie-loaded greens sing! With a base of homemade soft cheese or sour cream instead of mayo, it’s the perfect recipe for egg-free folks! [by Wardee Harmon and Dawn Yoder]
Zippy, zingy homemade mustard is easy, delicious, and lacto-fermented! Whip it into potato salad, salad dressing, or deviled eggs… dollop it on hamburgers or hotdogs… or use it as a dip for soft pretzels. You’ll never buy store-bought mustard again! [by Erin Vander Lugt]
Creamy and buttery with that nutty flavor we love, homemade pumpkin seed butter couldn’t be easier! Start with soaked and dehydrated raw pumpkin seeds… and three ingredients later, you have an enzyme-rich, nut-free, silky smooth spread perfect for sandwiches, smoothies, and more! [by Wardee Harmon with Dawn Yoder]
Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast! [by Haniya Cherry with Jenna Ettlich]
Tangy, crunchy, and probiotic, this homemade sauerkraut recipe is made in a stoneware crock for the ultimate in big batch fermenting. I’ve included my best troubleshooting tips and a free video to walk you through the fermentation process! [by Wardee Harmon]
Cultured butter starts with cultured cream… cream that is first allowed to ripen or culture before becoming butter. The result: more beneficial organisms (probiotics), enzymes and vitamins. You can use cultured butter in any dish where you’d use sweet (uncultured) butter. Enjoy the subtle tangy flavor! [by Wardee Harmon]
Learn to make your own cultured cream cheese, and you’ll never buy another tub from the grocery store again. It’s indulgently creamy and probiotic, plus there’s no limit to the flavors you can try! Enjoy on sourdough bagels, dolloped on homemade pancakes, or with a veggie or fruit platter! [by Wardee Harmon]
Homemade sour cream is rich, tangy, and alive with probiotics. Here’s how to make it with 5 minutes of prep time and only 2 ingredients. It’s delicious drizzled on chili or tacos, or turned into cultured butter! [by Wardee Harmon]
