CLEAN FOOD | Terry's Blog

May 7

INSIDE: A Guide to the Resources Within

In an email dated October 21, 2015:

“I have had your magnificent recipes a part of my personal and professional life for many years now and would love you to be a guest blogger.”

Weeks later I wrote a blog for Sarah Brassard’s website, and soon thereafter  accepted her invitation for lunch. We have been great friends ever since.

When Sarah sent me a copy of her book last summer, I sat down to skim it and and got up 12 hours later having digested every single word. Sarah’s message resonated deeply. I was hungry for her wisdom, her gentle and nonjudgemental approach, and the healing and mindfulness she shares. In that twelve hours, Sarah’s book healed wounds I didn’t even know I had. I was lifted, supported, and felt whole.

INSIDE” is the essential tool we all need to live our truth and find balance each and every day. Starting today, you can preorder “INSIDE” for yourself and those you love.

You can also enter to win a copy of “INSIDE” right here through this blog. Simply share a comment below, and a winner will be selected on the Summer Solstice – June 21. Winners must live in the continental US.

I couldn’t be more thrilled for Sarah or more honored to support my dear friend in the launch of her book. What a win for all who will now have access to her powerful work.

Eat clean live well!

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Mar 30

Organic Seedling Sale

Local CT friends!

Jump-start your vegetable garden at Sub Edge Farm’s organic
seedling sale starting SATURDAY, MAY 12 | 10am – 6pm.

Sale will continue Tuesdays-Saturdays in the month of May.

Sub Edge offers certified organic transplants for your garden for
sale at our farm-shop including heirloom tomatoes, peppers,
eggplant and more garden favorites.

Sub Edge Farm | 99 Town Farm Road | Farmington, CT

 

 

 

 

 

 

 

 

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Mar 19

Crazy for Kombucha!

Start With Black Tea For a Delicious Fermented Treat

I had the pleasure of hanging out with James Beard Finalist Cookbook Author, Terry Walters, as we sipped homemade kombucha. We sat in her kitchen on a sunny, but frigid March afternoon amid the homey chaos of her busy family.  Her daughter is home from college. I couldn’t help but get excited that my daughter, Daisy, is having her spring break next week too. She will be visiting from my alma mater, the University of Oregon. She loves kombucha. I’m making a big batch just for her to enjoy when she gets here.

Did you know that the very first step in making kombucha is brewing black tea?

Terry tried some of Culteavo’s high quality, organic, loose leaf English Breakfast Tea. “First off, I love the tea canister. The air-tight double seal is so great, “ shared Terry. We compared her typical, go to tea bags with Culteavo’s loose leaf tea. “This is just a better tea.
It just smells more fresh, and you can see it’s a better tea just by looking at it.”

Terry used the Culteavo Organic English Breakfast Tea to make a batch of kombucha and she invited me over to taste it with her. We were both impressed with how sweet it was.  It had the bite that we love from the fermented beverage, and it was also well balanced and sweet.

Click through for Terry’s recipe for making this trendy and healthy macrobiotic beverage for yourself at home. The trick, however, is that you need to start with a scoby. A scoby is a slimy, fermented, fungus. You can buy it on-line, get it from a friend or just take one of Terry’s fermentation classes in Avon, CT. Everyone who takes a class gets to go home with a scoby of their own. I named mine Scooby the scoby. Here’s a photo of my fermenting kombucha using Culteavo tea.

Thanks again to Terry Walters for sharing your kombucha expertise. I look forward to any other tea related recipes she may have for us in the future.

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