Pickled Eggs with Salt & Whey Brine

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com                                                                                                                                 

Hard boiled eggs in salt and whey brine with beet juice for colour! Just in time for Christmas.

This egg was in fermenting jar for 4 – 1/2 days and has perfect flavour.  The next batch will be in Turmeric which has a different colour and taste.


  • Mason Jar
  • Fermenting Lid


  • Hard-boiled Eggs
  • 1 Cup of Water
  • 1 Tablespoon of Sea Salt
  • 1/4 Cup of Liquid Whey (from Cream cheese recipe)
  • 2 tablespoons of Beet Juice
  • Optional:  Garlic, peppercorns, jalapeno & favorite herbs


  • Place hard-boiled eggs into mason jar to fit number of eggs you are pickling.  I used a 750 ml jar and 5 eggs.  I could have added 4 more eggs to jar.
  • Mix ingredients and pour over eggs.
  • Cover with fermenting lid and store in darkened space for 4 or more days.

Once you open the jar, place in the fridge.  Eat within two weeks.

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Making Cream Cheese from Home-made Yogurt!

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com

Cream Cheese, Salt & Whey

I am feeling inspired by making cream cheese from our home-made yogurt.  It is rewarding as over the years I have not been able to justify spending so much money at the grocery store for these food items.  The additional concerns are the additives that are in these products for preserving their shelf-life while they get to the store and then sit before being purchased and consumed.

The joy of beginning to make home-made cream cheese is the potential of pairing ad blending in edibles from the backyard for increased fresh goodness and taste.

Making cream cheese is simple.  My only regret is not investigating this recipe sooner.


  • Cheesecloth
  • Bowl
  • Funnel or strainer
  • Recycled Jar


  • Yogurt
  • 1/4 to 1/2 teaspoon of salt
  • herbs & spices for pairing

3 Simple Steps to making Cream Cheese


  1. Place yogurt in cheesecloth inside strainer or large funnel that is set over bowl.  Let sit for 3 to 4 hours to strain *whey as it separates from the yogurt.  Let it drip into jar and save.
  2. When firmer tie up the ends of the cheese cloth and hang it so the weight of the yogurt  will filter and separate more liquid whey. Let sit for 3 to 4 hours or leave overnight.
  3. Remove remaining ball from the cheesecloth and put into bowl.  Mix with salt to taste and add any herbs, spices or edibles that you may enjoy flavouring your cream cheese.


  • Liquid Whey can be used in other recipes:
    • culture for home-made yogurt
    • fermentation of other foods
    • add to soups & stews

Whey is considered a complete protein as it has all 9 essential amino acids and it is low in lactose content.

Whey has also become popular as a supplement to improve muscle protein synthesis and promote the growth of lean muscle mass.

5 reasons to make your own cream cheese

  1. Inexpensive (Free Even)
    • If you buy milk and make your own yogurt the only cost is for cheesecloth!
  2. It’s Fresh & you control the ingredients 
    • I use home-made yogurt to create cream cheese so I choose the type of milk!
  3. It connects you to the food you are eating and its source
    • There is pleasure in eating food that you have created from scratch that is easy and beneficial to your health and the health of the planet.  Once you begin to develop an interest you may go to the dairy farmers direct to get the freshest milk ingredients!
  4. It’s delicious
  5. A second healthy whole protein is obtained in the process without any additional expenses:  Whey!

Cream Cheese – Yellow Food

Make your own Yogurt

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Raw Apple Cider Vinegar

Apple Cider Vinegar

From scratch creating a mother scoby (just as in Kombucha)

The Supplies:

  • 1 gallon jar
  • Cheesecloth (Coffee filter)
  • Elastic band

Ingredients from cupboard,

garden or market:

  • 5 organic apples, unwaxed peels & cores
  • 1 cup sugar (fermented out)
  • Water to cover
  • Weight


  1. Cut apple, peels and cores into small cubes and add to jar, filling it ¾’s full
  2. Heat water to slow boil and dissolve sugar and letting it cool to room temperature
  3. Pour cooled sugar-water over apple in jar to cover and leave ¼ inch space at top.
  4. Add weight so liquid covers apples.
  5. Cover with cheesecloth and hold with elastic.
  6. Put in warm place in your kitchen for 3 weeks.
  7. The apples will ferment into a cider first and a brown fibrous material or a translucent film may form on top of ferment.  Keep this to speed up the fermentation process of future batches.
  8. If mold forms the apples are not submerged properly under the liquid.
  9. After 3 weeks strain apples, peels and cores and compost.
  10. Replace liquid into warm space for another 3 weeks, stirring every 2 to 3 days.
  11. After 3 weeks it is ready to use!
  12. Save a small batch of this liquid with the brown fiber can be used to speed up the process of the next batch.

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More on Fermented Living Foods:

Fermented SalsaFermented Kimchi,Fermented Sauerkraut

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Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47 by Author, by Annie Proulx

Apple Cider Vinegar Miracle Health System by Authors Paul & Patricia Bragg

Fire Cider Immune Booster Recipe

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com

“Let food be thy medicine and medicine be thy food.” Hippocrates

Fire Cider is part food and part medicine used to boost one’s immune system during cold and flu season, and improves gut digestion and circulation.  It can be taken daily in small doses as a preemptive or as a first aid with oncoming symptoms.

The fiery ingredients of fire cider are nutritious, anti-bacterial, anti-viral, congestion clearing and it adds heat!  It’s main ingredients are apple cider vinegar, horseradish, ginger, garlic, lemon and oranges.  Honey can be added before taking brew orally.  This recipe was named Fire Cider and made popular by Author Rosemary Gladstar of the California School of Herbal Studies in the 1980’s, however,  early oxymel herbal remedies date back century’s.  Oxymel translates to acid (vinegar) and honey and was formulated to make unpleasant herbal  remedies more palatable.

Ingredients:  (1 gallon jar)

  • 1 cup fresh chopped horseradish
  • 1/2 cup fresh chopped ginger
  • 1/2 cup fresh chopped turmeric
  • 1/4 cup fresh minced garlic cloves
  • 1/4 cup fresh minced white onion
  • 1 fresh jalapeño pepper
  • 2 whole oranges sliced thin (wash well before using)
  • 1 whole lemon sliced thin (wash well before using)
  • 1 large sprig fresh rosemary chopped
  • 1 large sprig fresh thyme chopped
  • 1/2 cup fresh chopped parsley
  • 2 teaspoons whole black peppercorn
  • Raw apple cider vinegar to cover ingredients in a 1 gallon jar


  1.  Layer raw ingredients in jar until 3/4’s full.  If using smaller jar cut ingredients down to size dividing difference in jars.
  2.  Add a glass weight to hold ingredients under the liquid level.
  3.  Pour raw apple cider vinegar over to fill jar leaving 1/4 inch at top. (Raw apple cider vinegar may have strands of fine fibrous material.  This is healthy and not unsafe to consume.)
  4.  Cover with lid and set jar aside for 30 days. If using metal lid cover it with parchment paper before covering jar to stop it from rusting.  I use inexpensive lids designed for easy fermenting that has made fermenting fun and simple.
  5. Jostle jar of raw ingredients each day.
  6. After 30 days filter raw ingredients out of liquid and pour liquid into easy bottle for pouring  daily doses or taking by tablespoon.

Shelf Life of Fire Cider

This brew is a fermented pro-biotic that can last 18 months.  Keep refrigerated once opened.

Recommended ways of taking Fire Cider:

Fire Cider brew can be taken in 1 oz. shots usually first thing in the morning or added to hot water and honey for a tea.  It can also be taken by spoon, teaspoon or tablespoon each day.  If run down or feeling cold or flu-like take a couple of tablespoons (1 oz.) 3 to 4 times a day spread out.

More on Fermented Living Foods:  Fermented SalsaFermented Kimchi, Fermented Sauerkraut

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Please note that integrative treatments are not intended to diagnose, treat, cure, or prevent disease and is not a substitute for medical care. Please consult an appropriate health care practitioner about any medical concerns that you have

Creating Yogurt at Home is amazingly easy and inexpensive!

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

I was reminded of home-made yogurt when my neighbour served me with some of his this week.  He has made yogurt for years and he mentioned he adds dry milk  to thicken it into a Greek style.  It had a nicer taste than any commercially sold yogurt and I couldn’t stop thinking about it.

It was the inspiration to dust off the thermometer and gather up the milk and yogurt.  Two ingredients!  That all it takes to make yogurt.  Milk and a few tablespoons of yogurt to use as a culture.






  • 4 cups of milk
  • 4 tablespoons of yogurt

Heat four cups of milk slowly to 185 degrees and then cool to 115 degrees.  Once cool whisk in four tablespoons of yogurt evenly into the warm milk.  The yogurt acts as a culture to create a custard like solid.

Once mixed together place somewhere warm to sit for 6 to 8 hours.  This could be in a warm oven that has been turned off and oven light left on.  If left in cooler space it will take longer for the liquid to become custard like.  I have read up to 24 hours.

Kefir is the stage that is pre-custard like when the yogurt culture is active however before  it has begun to  solidify.  This means you can’t spoil a batch.  It simply means you have kefir!

Make Cream Cheese from Home-made Yogurt & end up with whey (a whole protein!

Yogurt – Yellow Food

Yogurt is one of the milk products I enjoy and have continued with in my diet.  It is a fermented food which means it is a natural probiotic.  A good quality of yogurt can be beneficial for optimal gut health however many commercial yogurts contain sweeteners, artificial flavours and thickeners or pectin.  The ingredients that do not lead to good gut health!

Another consideration is what are the cows are being fed that produce the milk the commercial yogurt is made with?

Curious baby cows check out grass labyrinth

Are they free range cows eating grass in the meadows over the summer and home-grown hay  like the ones grazing at the Farm of our recent August retreat or are they eating a GMO diet (Genetically Modified)?  This a huge consideration in my mind and one I seriously considered when I had my own babies.




A good quality yogurt is high in protein and has the same nutrients as milk; calcium, phosphorus, potassium, riboflavin and vitamin A.  Yogurt also has a cancer-fighting conjugated linoleic acid.

When making your own yogurt you can choose a variety of milks or mild substitutes to experiment with such as *nut and rice milks.  Being curious about creating your own can be an adventure and bring some fun back into the kitchen.  Seasonal whole foods and  sweeteners can be added to your yogurt like fresh or frozen berries, fruits, nuts, honey or molasses and yes even grains!  I drizzle plant and flower infused honey I have created through Spring and Summer.  Fall into a  loving relationship with your food again or find out where to buy food that has been lovingly made!

In my opinion gut health is the building block to good health and could be one of the first considerations during any illness from colds and flues to more serious diagnosis.

*Nut milks require so many ingredients that I have chosen not to pursue this myself. I like the ease of two ingredients and eating simpler foods.

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Infusing Garlic Cloves with Apple Cider Vinegar

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com


Here are some pictures demonstrating how simple it is to infuse garlic and apple cider vinegar.  These are easy to create and a tasty addition to garnish, salads and main dishes.  The only ingredients are cloves of garlic and apple cider vinegar.


Peel the cloves of garlic being careful to not scare or cut into them.  While you are doing this heat apple cider vinegar without letting it boil.  Add cloves to your jar and cover.  Add lids and put aside to sit and infuse.

If you are concerned about measurements you can pour apple cider vinegar into the empty jars to find out the right amount before adding garlic cloves.  The garlic needs to be covered and the vinegar should almost reach the top of your jar.


I noticed that during the infusion process the garlic cloves temporarily turn green.  This is a natural occurring event and part of the infusion process.  It is recommended to leave for 15 to 20 days.  The shorter the time the stronger the flavour.  If you prefer a milder flavour leave to infuse longer.

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Here are the lids I purchased to make fermentation easier.  It came with a pump to burp the jars that makes it easy and  efficient.

Living Foods: Fermented Salsa

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

Cutting up the ingredients for this recipe invited anticipation.  It smelled refreshing especially

Fermented Salsa

with the cilantro.  It called for letting this salsa sit to ferment for two or three days.  With our current heat wave I lasted two days before opening!  I tried it with a piece of cod.  This was a nice combination and they paired well together.

I would however let the salsa sit for an extra day in my future batches.  It had a mild flavour and I am imagining with some extra time it would develop a stronger flavour.

The other interesting consideration is that the recipes are American and call for one gallon mason jars.  Not a big commodity in Canada.  This means adjusting the recipes to fit our jars.  The one I used to test this recipe out was a 750 ml which would need 5 jars to make up the gallon.  I adjusted the amounts to fit the 750 ml size jar I was using.  (1 gallon equals 3785.41 ml)

The great thing about playing with this recipe is that I was able to add more ingredients to the leftovers to make a black bean salad.

This recipe for Fermented Salsa will become a familiar one in our kitchen.


  • 1 large Tomato
    • I used my favourite which is Roma.  They didn’t have much flavour so I will go with a local brand that is riper in future.
  • 1/4 cup chopped Cilantro
  • 1/4 cup chopped Onion
  • 1 Jalapeno Pepper chopped
  • 1/2 medium Green Pepper chopped
  • Lime & Lemon juice to taste
  • Large Clove of Garlic Minced
  • 1 teaspoon Salt
  • Option:  1/4 teaspoon Whey (I just may have a use for some whey off my home-made yogurt!)


  1. Chop all ingredients and mix together with salt, whey, lemon and lime juices in a mixing bowl.  The salt will mix together with the juices from the veggies to create its own brine.
  2. Let sit in bowl covered for up to 20 minutes to let juices create brine.
  3. Add to jar ensuring that the *juice is higher than the veggies.
  • If you are using a regular mason jar and lid remember that you will have to release the air each day which is essentially burping the jar.
  • Glass Weights can be used to make sure veggies stay lower than the juice inside the jar.

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Here are the lids I purchased to make fermentation easier.  It came with a pump to burp the jars that makes it easy and  efficient.