QUARANTINE COFFEE TALK SHOW 1
Homestuck Homestead
There’s Still Plenty of This at the Grocery Store:
Benefits of Fermented Foods
Sauerkraut Facts
Video- MNA pro Heather Page Makes Sauerkraut
Meal Prep Moments:
The Difference Between Broth and Stock
Benefits of Stock
Soup Recipes for Stock-MNA Pro Jessica Idleman
Vegetable Broth Recipe
Silicone Ice Cube Trays on Amazon
Meal Prep With a Twist-MNA Pro Brandy Hickman at 2BWell Springfield
Toxic Tidbit:
Documentary: The Devil We Know on Netflix
Environmental Toxins Nerd-Lara Adler
Video-Seasoning Cast Iron
Homemade Fermented
Ketchup
Recipe courtesy Laura Waldo
3 cups organic canned tomato paste (approximately five 6oz cans)
1/4 cup whey, plain kombucha, or sauerkraut juice
1 Tablespoon sea salt
1/2 cup maple syrup
1/8 to 1/4 teaspoon cayenne pepper (do not use if nightshade intolerant)
1/2 teaspoon onion powder
4 grinds or black pepper
3 cloves garlic, peeled and mashed
1/2 cup fish sauce
Mix all ingredients until well blended.Place in a quart-sized, wide-mouth mason jar (or multiple smaller jars).The top of the ketchup should be at least 1 inch below the top of the jar for expansion.Leave at room temperature for 3-4 days before transferring to refrigerator. While ketchup can not be frozen it will be fresh in the refrigerator for at least 4 months.