Welcome to Nourishing Treasures’ Make Your Own Monday Link-Up.
I thought it would be fun for us to share our versions of store-bought foods, household items, and personal care products we are making on our own.
I am sharing my Killer Grease0Remover Oven Scrub recipe… Continue reading
One of the benefits of living in New England is being able to pick apples in autumn. We have an apple orchard right in town and they grow such beautiful apples!
I ended up purchasing two bushels over two weekends. My kids were elated since I refuse to buy commercial apples, and the organic apples I could buy are usually wrinkled as well as pricey.
Apart from enjoying apples raw, I froze some slices for apple pie next month, and I dehydrated many into apple chips (I’ll share that recipe/method soon!). Continue reading
I am really excited about this recipe. Everywhere I go and bring them they disappear 
I first had these delicious treats probably eight years ago, and immediately I was hooked. My mom had a copy of Serene Allison’s Rejuvenate Your Life book (available on aboverubies.org or amazon) and this was one of the recipes in the book. I have adjusted some of the ingredients and steps, but it’s basically Serene’s (thanks, Serene!). Continue reading
I have had my eye on atchara for a while now, and since I have been wanting to consume more fermented foods, I thought I’d give it a try. I’m glad I did!
As sauerkraut is to Germans and kimchi to Koreans, atchara is a traditional Philippine fermented dish made from unripe green papaya, fresh raw ginger root, and other raw ingredients in a vinegar base.
Fermented foods are full of enzymes and are a wonderful addition to any cooked foods as enzymes are destroyed by the heat used to cook foods.
Papaya is a great source of nutrition, and the natural fermentation process multiplies the nutrition. Using raw coconut water vinegar instead of white vinegar further adds to the nutritional properties of atchara. Continue reading
Food Safety News shared their tests showing that 76% of store-bought honey isn’t honey after all. Why? The pollen has been removed.
We want pollen in our honey because of the medicinal properties of honey. Remove the pollen, and honey is nothing but pure sugar.
Dozens of organizations, including WHO and the European Commission have ruled that without pollen, honey isn’t honey. There’s no way to tell where honey came from, and if it’s from a safe source or not.
The FDA agrees. They state if honey is ultra-filtered, no pollen remains, and it’s not really honey. But are they checking for pollen? Nope.
Here are the results from Food Safety News’ tests: Continue reading
The Best-to-Worst Ways to Cook Your Food
by www.SixWise.com
You take great care in choosing the right foods for your family to eat, but did you know that the way they’re prepared can have a large impact on their nutritional value?
Whereas some cooking methods will preserve the food’s nutrients and flavor, others can actually diminish nutrient content and create harmful substances within your food.
What about the microwave? While some believe microwaving is a fast way to cook food without a lot of extra oils, others believe it can change the chemical structure of the food in unknown, potentially negative, ways, while reducing fragile nutrients.
It is always preferable to cook foods at lower temperatures than higher temperatures, not only because the nutrients are better preserved but also because the oils that you cook your food with — particularly vegetable oils like soybean, corn and canola — are easily damaged (oxidized) by the heat, posing health risks.
Fortunately, there are many cooking methods out there that are good for your food and good-tasting. Here we’ve outlined some of the most popular cooking methods, starting with the healthiest methods and ending up with the worst. Continue reading