I’ve always bought corn tortillas, but they were never as good as the homemade ones in Mexico. I was determined to make my own so I looked at a bunch of recipes online. How hard could it be? The only thing I thought was that it would be very labor-intensive.
Fortunately, with modern equipment like the Vitamix, I wouldn’t have to do it completely by hand. I committed to buying a 25 pound bag of organic, local yellow corn. This was indeed the smallest size available. The only other ingredient I had to buy was cal, which is dried lime, often used for pickling vegetables. Read more
I’ve made sauerkraut a couple times. It was pretty easy. Basically you mix diced green cabbage with sea salt, weigh it down with a rot iron pan and lots of books for a few days and, voilà, you’ve got sauerkraut! It’s been several years since I last tasted cheese. My favorites were double cream mushroom brie, Gouda and any stinky French cheese. I gave it up, along with all things dairy, to rid myself of asthma. And it worked. For the last few years there has been a fake meat trend, partnered with lots of varieties of fake cheeses. I’m not so thrilled about the fake meats, but there’s actually something very healthy about vegan cheese varieties. They are made with real ingredients, like nuts and herbs, and they are indeed fermented much like cheese has always been made. Probiotic foods that help digestion, like KimChee and sauerkraut, are right up there with fermented, aged vegan cheese! Read more