Lisa Bass and Michelle Visser share tips for using fresh milled flour in this conversation. Join us on youtube, your favorite podcast player, or just read all the details below.

Lisa Bass is a mom of 8 who is passionate about homeschooling, homesteading, and making real food for her family. So I loved chatting all things fresh flour with Lisa, with a little homeschooling and fun personal facts on the side.

Let’s dive into some tips for Using Fresh Milled Flour

I try to always explain the WHY behind fresh milled flour before I explain the HOW. I went deep into that first part right here:

Why You Should Grind Your Own Flour

Now let’s answer some commonly asked questions about using fresh milled flour. Listen to episode 102 with Lisa Bass right here. Or read on. Or watch on youtube:

Is it cheaper to mill your own flour?

Yes, if you run the numbers, you will always find milling your own flour is cheaper than either buying top-of-the-line breads made with fresh milled flour (if you can even find any!) or using the best organic flour you can find, which will still be drastically lacking in nutrients compared to your fresh milled flour.

A few years ago I ran the numbers when I wrote about Why I Started Milling My Own Flour. I discovered that my mill paid for itself in about 9 months, then every year thereafter I save about $400 by milling my own fresh flour instead of purchasing flour. I break down my cost-benefit analysis right here.

How do I substitute fresh milled flour for store bought?

How long is fresh milled flour good for?

Keeping fresh milled bread fresh

Extra bread that you’re not going to eat in 4-5 days can go in a freezer-safe ziploc bag in your freezer. It won’t be ideal texture after defrosting, so you might want to use this bread for toast, french toast, souffle, or bread crumbs (see below).

I like to slice my bread before freezing it, so it’s easy to pop out one piece at a time for toasting, whenever needed.

Making fried chicken with fresh milled bread crumbs

If you have some older bread that you need to use up (or you can use fresh bread too) this recipe is perfect.

1. Cut your bread into cubes and toast your bread cubes in the oven until crisp.
2. Place toasted bread cubes in a blender until fine bread crumbs.
3. Dip your boneless chicken breasts in egg, then your fresh breadcrumbs (seasoned with salt and any other herbs you would like), then fry your breaded chicken in tallow or lard.

Go here for my Complete Guide to Rendering Lard

Go here to see how Lard & Tallow compare.

Make bread crumbs with bread made from fresh milled flour

If you have some older bread that you need to use up (or you can use fresh bread too) make bread crumbs!

1. Cut your bread into cubes and toast your bread cubes in the oven until crisp.
2. Place toasted bread cubes in a blender until fine bread crumbs.
3.  Mix in salt and herbs, or leave plain and season as needed when using them.
4. Store in a sealed glass jar.

Use bread crumbs for meatloaf, fried chicken, eggplant parmesan, friend chicken (above), fried pork cutlets, making potato cakes, and lots more… anyway you’d use bread crumbs.

Choosing a flour mill

Go here for my Complete Guide to Choosing a Grain Mill.

I recommend all three of these, for different reasons:

Cleaning your grain mill

Rice flour gets your mill stones clean. But no need to toss that rice flour that results whenever you clean your stones! Keep the rice flour for dusting when you’re making cookies or dusting banneton liners. Just store it in a glass jar on your counter until you need it.

Does freshly milled flour taste different?

Fresh flour is loaded with nutrients and bran. It’s never going to taste the same as dead, nutrient-less, processed bread. It just isn’t. And honestly, that’s a good thing. Once you get comfortable with fresh flour in your kitchen, you learn to genuinely love the taste variations.

Why is my fresh milled bread so dense?

Most likely you need to sift out some bran. The bran is sharp and will cut into your gluten and keep it from forming. Sifting out some of that sharp bran will mean your bread can develop more gluten and rise better.

Tips for using fresh flour?

Because ancient grains, like einkorn and kamut, have different gluten structure, you’ll find they’re sometimes a little more difficult to learn to use. So consider starting with hard white wheat.

Also consider baking with part fresh flour, part enriched flour, gradually uping your ratio of fresh to store-bought, helping your family get used to the taste and texture difference while you learn to adjust on the baking end as well.

You’ll also find it easier to start with fresh milled flour for baked goods like cookies, with soft wheat berries, instead of trying to dive right into fresh milled flour bread.

Tune in to episode 102 for some rapid fire questions to see behind-the-scenes with Lisa Bass. Her favorite music genre, favorite type of book, what she’s currently reading, favorite thing to watch, favorite way to “waste” time.

Lisa Bass is the creator of Farmhouse on Boone and the host of the Simple Farmhouse Life podcast

Listen in to the last episode when Lisa was a guest on the Simple Doesn’t Mean Easy podcast.

Learn More

Dive into one of Lisa’s in-depth Master Classes here:

Simple Sourdough

Create Your Blog Dream

YouTube Success Academy

Create Your Blog Dream & YouTube Success Academy

Recipes Using Fresh Flour

• Lasagna noodles with fresh flour
• Dinner rolls made with fresh flour
• Tortillas made with fresh flour
• Kamut chocolate chip cookies

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

“Whether you eat or drink, or whatever you do, do it all for the glory of God.” 1 Cor. 10:31

Pin this for later!

Click on the image below to pin this post.

Find out why SoulyRested was considered to be one of the One of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

 

 

 

The post Tips for Using Fresh Milled Flour with Lisa Bass first appeared on Souly Rested.

My friend, RuthAnn Zimmerman, and I chatted about this in great detail today. I hope you join in our conversation, via youtube or the podcast.

Are lard and tallow good fat?

Yes, both lard and tallow are good choices when it comes to fat. Today we’ll talk about both. First, lard…

We’re pig farmers here on our little New England farm & sugarbush, so I’m pretty enamored with lard. Lard is, quite simply, pig fat from their back and around their organs that has been heated up (“rendered”) and then strained, cooled, and stored. I’ve written a lot about it…

A Complete Guide to Pork Lard,

How to Render Lard,

How to Bake with Lard, and

I’ve shared recipes like Chicken Pot Pie &

Chocolate Chip Cookies made with lard.

My Friend, RuthAnn Zimmerman, is in love with Tallow

While I could talk on and on about lard (yeah, I know I’m weird like that), I know very little about tallow and have never rendered it or used it… except for tallow face serum and tallow balm that I love. (Use code SOULYRESTED to save on these if you’d like to experience the amazingness of what tallow does for your skin.)

So when I knew I wanted one episode in our current podcast season to focus on good fat, I immediately asked my friend, RuthAnn, if she’d join me for a deep dive into this topic.

Our whole season is focusing on Things we need in our diet daily & what we don’t know about them, from salt to veggies to sugar and fat. Follow the Simple Doesn’t Mean Easy podcast on your favorite podcast player for all the goodness this season. Find links here if you need them.

Join in on my fun conversation with RuthAnn via youtube or listen in on Apple Podcast here.

Here are some of RuthAnn’s insights into tallow:

What is tallow?

Tallow is made from fat that is sourced from a cow’s kidneys and heart (called “suet”). This is the purest fat on the cow. You can use other fat from the cow (found on their back and in other areas) but it will taste a little more “beefy” than the pure tallow.

Does tallow taste different than butter or margarine? 

Yes, tallow has a deeper, richer taste than what you’re used to if you bake with margarine, shortening, or butter.

What color is tallow?

Because it has some Vitamin D (but much less than lard), tallow can be a rich, yellow color, similar to butter, if the cow has been exposed to sunshine for many years.

Tips to rendering tallow?

RuthAnn Zimmerman’s full directions are here, in this video.

Don’t be deterred from trying it; it’s easier than you think. Low and slow is best, and patiently strain off any pieces of meat & break up large chunks of fat.

Realize that any beefy smell in your kitchen while rendering is good… this means the “beefy” taste is dissipating into the air.

Consider asking butcher if they can grind your suet, but ask if there is additional charge for this.

Feel free to toss your frozen suet right into your roaster for processing. It will melt and render fine in the pan.

For the best taste, avoid letting your tallow smoke as you’re rendering it.

Best uses for tallow?

Tallow is great for seasoning cast iron and using to make moisturizer/lotions.

Is tallow shelf-stable?

Yes, if it is rendered correctly tallow will not go rancid and is very shelf-stable.

More thoughts on good fats

Listen in as RuthAnn and I chat all about our love for these two good fats on S7 E4 of the Simple Doesn’t Mean Easy Podcast. 

More details you dont’ want to miss in this episode:

• What hydrogenated oil is still in the recesses of RuthAnn’s kitchen? And why can’t she totally give this bad fat up?
• What does RuthAnn see as the most important reason to use good fats in her family’s meals?
• RuthAnn’s thoughts about her kids eating processed potato chips.
• If RuthAnn used tallow or vegetable oil when growing up in a Mennonite home.
• RuthAnn’s insight into how she knows when she’s “mastered” a recipe or new thing in the kitchen.
• Why RuthAnn never goes cold turkey with the family when switching out ingredients for healthier options.

What are the good fats to eat?

The best fats to include in your family’s diet are the real fats, from animals. And any fats that are natural and not hydrogenated.

Good fats include:

Lard

Tallow

Olive Oil

Ghee

Avacado Oil

Butter

What fats should you avoid?

Any fats that are highly processed and hydrogenated should be avoided, if possible. This includes, but isn’t limited to, vegetable oil, canola oil, margarine, and shortening.

Which is considered a good fat?

My favorite fats to use… in fact, honestly, the only fats I’ve used for a few years now, are lard and avocado oil.

I use lard much more often than avocado oil. Typically I only find I need that for drizzling over things, such as my air-popped popcorn (before adding popcorn salt and popcorn flavorings) and my garlic-pepper Brussels sprouts.

I chat with the Chief Experience Officer of Azure Standard about good fat options, and much more, in this podcast episode: 3 Ingredients You Should Rethink (S5 E18)

How much good fat can you eat?

Overall, foods that are considered good fats (NOT hydrogenated ones) should make up about 1/3 of our diet. In general, the other 2/3 should be from protein sources and carbohydrates. Fats, proteins, and carbohydrates are the 3 macronutrients that our body needs.

What happens if you eat too much good fat?

While good fat is essential for our body, it is certainly possible to eat too much of even a good thing. Consuming too much healthy fat will result in weight gain.

What are 10 good fats?

These 10 choices are all sources of good fats:

Fish, avacado, nuts and seeds, ground flaxseed, eggs, olive oil, and beans, lard, and tallow.

Ingredients I Love Using–including Good Fats

While tallow isn’t on my own pantry list, it’s a great fat to have and use. Go here to purchase great tallow at the best price I’ve found.

Pssst… Want in on my real food secret? I get all the best ingredients & healthy snacks by doing my monthly food shopping with Azure Standard. Their quality and prices can’t be beat, I haven’t found quality wheat berries anywhere else anywhere near their prices, and we love to get staples there that I can’t even find at the local grocery store. See if they deliver near you. 

And take 10% off your entire first order with Azure (of $50 or more) with code SOULYRESTED10

More on Good Fats

The post Are Lard and Tallow Good Fat? first appeared on Souly Rested.

But it is important to know the best sugar to use in each situation.

And it’s important to know what sugar to avoid.

Where to shop for the best sugar?

All of the sweetener options listed in this Ultimate Guide to Sweeteners can be found at Azure.

Find out why I love ordering from Azure, and how this independent food supply chain “works,” right here: Can I order directly from a food supplier?

Look up where you can find an Azure pick up spot near you right here: Find an Azure drop near you.

Or just go here to start shopping.

If you’re placing your first order with Azure, and you’re spending $100 or more, you can take a whooping 15% OFF the already great prices with code SOULYRESTED.

Scroll down for links to all the sugars discussed in this article, all in one spot.

The best sugar to use?

Consider this article, and corresponding podcast episode and youtube video, to be Your Guide to Sugar. These resources will help you know the best sugars to use, and what sugars to avoid. These resources may also introduce you to a new, wonderful, natural sugar or two that you’ll love.

This article was inspired by a recent chat I had with David Stelzer, founder and CEO of Azure, on the Simple Doesn’t Mean Easy podcast (S7 E3).

Listen in here or click below to join David and I in audio or video.

Is sugar necessary?

All energy on earth runs from sugars, from the smallest micro organism to the largest. So it’s good that sugars are made naturally though the photosynthetic action of plants. While the process a plant goes through to convert water and sunlight into sugar is something science still can’t explain, it’s foundational to all of life.

Glucose is literally food for our brains, and it’s an extremely important source of fuel throughout the body, throughout the day.

So if you have a sweet tooth too, chin up… sugar is good… well, it CAN be good. And yes, sugar is absolutely necessary. Read on to find out more.

Is there any sugar that is healthy?

What is the healthiest sugar to cook with?

What is the healthiest sugar to drink?

Is regular sugar bad for you?

While it’s bad enough that regular, refined, white sugar offers us only empty calories and zero nutrients, it’s much worse for us than that. Because refined sugars are out of balance. To understand how they’re out of balance, consider a healthy plant…

Healthy plants distribute sugars 4 ways:

• 1/4 goes into the root system
• 1/4 goes into the bulk of the plant
• 1/4 goes into seed production
• 1/4 goes goes through roots into soil to feed the microbes, allowing the plant to get all the nutrients it needs to be healthier.

So a plant will only grow as large as the nutrients will allow for. Until conventional agriculture created anhydrous ammonia, which allows a plant to grow much larger than natural. But the soil won’t have the nutrients needed for that plant to be in optimal health at that unusual size, so it goes into simple sugar mode.

Both cane sugar and beet sugar are grown conventionally with anhydrous ammonia and both produce very simple sugars. But let’s break down the two different options a little.

How is Beet Sugar Made?

Beet sugar is made from genetically modified beets, then highly processed at a factory.

First, the beets are mixed with hot water. Then they’re boiled and mashed to release the juices. Different chemicals are used at various points in the refining process. Then the beet juices are filtered and whitened using carbon, bone char, or an ion exchange system. Once all the water eventually evaporates from the juice, the factory is left with the granulated, white sugar—99.96 percent sucrose—that gets shipped to your local grocery stores. (Excerpt from my book, Sweet Maple, page 169)

All of this is similar to cane sugar, but the beets also respond better to anhydrous ammonia than cane sugar does, so they gain even more mass.

How is Cane Sugar Made?

First all the leaves must be removed because only the cane, or thick stalk of the plant, can be juiced, to make sugar. To do this with the least amount of effort (and be able to give the public 4 pounds for only a few bucks), they use a herbicide (glyphosate), which they spray directly on the crop right at harvest time. The leaves dry up but the stalk, with much more mass than the leaves and all the sugar inside, which is preserving it, will remain. To remove the dead, chemically-laden leaves in the easiest way possible (again, gotta keep that 4-pound bag of sugar under $2), they light a fire. The heat and glyphosate-laden smoke permeates into the stalks, which are sill standing. Then they immediately harvest the cane.

The chemicals alone should be reason enough that consumers don’t want to buy this sugar, but don’t forget the anhydrous ammonia too which makes the over-grown plant go into simple-sugar-producing survival mode, so when we eat this simple sugar it acts almost like high fructose corn syrup and goes directly to our blood stream, giving us horrible highs and lows, spiking our insulin levels and leading to diabetes.

Find out lots more than this article covers by listening in to the episode. You’ll learn:

• how organic cane sugar is refined
• fascinating facts about sorghum (sourced in the U.S. from the sorghum plant), and
• interesting details about agave (you might not believe what this sweetener is sourced from!)

Just listen in–or watch–episode 3 in season 7 of the Simple Doesn’t Mean Easy podcast, as well as both mine and David Stelzer’s favorite sugars to use, and how we use them.

Is organic cane sugar bad for you?

Organic cane sugars are refined by centrifuge, without chemicals, and the cane plant’s leaves are removed by hand, also without chemicals or the additional use of fire.

Depending on how much molasses is removed, organic cane sugar will be more brown or a light beige, cream color. This is the main difference among your choices for organic cane sugar.  Because it is far less processed than traditional sugars, all organic cane sugar options retain a more natural color (they won’t be pure white) and they offer a delicious, more natural taste than refined white sugar.

But don’t be too impressed by organic cane sugar, while it’s definitely processed in a much better manor than regular, refined white sugar, organic cane sugar offers you zero nutrients. No components of organic cane sugar make it healthy for you.

Even so, if you’re looking for a minimum requirement for sugar to make it a better choice than the chemical laden, ultra-refined white sugar, purchasing an organic cane sugar like this one, which I buy in bulk, is a good choice. Because it is certified organic, you can be assured that no chemicals were used in growing, harvesting, or refining it.

 

What is Muscovado sugar?

Muscovado sugar is the most traditional organic cane sugar.

What does Muscovado sugar taste like?

Because of how it’s processed (read below), Muscovado sugar offers a wonderful, deep toffee-like flavor. This particular Muscovado sugar is produced naturally on the 27-mile island of Mauritius, in the Indian Ocean. This gourmet sugar bring centuries of tradition into each sweet brown crystal.

How is Muscovado sugar made?

With Muscovado, the molasses is drained out naturally, and the sugar is then pressed some (but no centerfuge is used, unlike most organic cane sugars). Because it is loosely pressed, you’ll find it’s a moist sugar with a very dark brown color and rich taste. I personally love to use Muscovadoo in place of brown sugar.

Is brown sugar and Muscovado sugar the same?

It turns out standard “brown sugar” is just refined white sugar–made with all those problems explained above–that has molasses added back in. So trust me Muscovado is superior to brown sugar in every way.

What are the downsides of Muscovado sugar?

This is not a popular sugar in the U.S. market, mainly for convenience sake. It’s less consistent from box to box, since the pressing is done in the most primitive way. And it will clump, especially in the presence of any humidity. Truth is, you might have to use hammer to break apart some times. This doesn’t impact the taste or quality, but it can be inconvenient, which is a hard pill to swallow if you struggle with the higher price tag in the first place.

What is turbinado sugar?

Turbinado sugar is a coarse-grain sugar, which provides a nice burst of molasses-like sweetness in a bite of a baked good, like these chocolate chip cookies made with fresh flour, and also makes a great topping across the top of sugar cookies, or other desserts.

What does turbinado sugar taste like?

Because it retains some of the molasses from the sugar cane, the flavor profile of turbinado sugar is a cross or molasses and caramel. It’s also a very nice larger grain size. The natural coarseness is what I love the most.

How is turbinado sugar made?

To make turbinado sugar, they squeeze out some of the molasses from the sugar cane, like they do to make Moscovado sugar (see above) but then, unlike with Moscovado, they spray dry turbinado sugar, so it’s drier and more crystalized than Moscovado. Because it crystalizes, it offers a wonderful burst of flavor with each bite.

Can you use turbinado sugar in place of brown sugar?

Turbinado sugar has large, coarse crystals, unlike the fine, moist crystals of brown sugar, which dissolve mush easier in mixes, sauces, and marinades.

What are the downsides of turbinado sugar?

Because of its coarseness, turbinado sugar will not dissolve easily, so it’s not the best choice in some cases, such as meat marinades.

What is demerara sugar?

Demerara sugar (which is very similar to turbinado sugar) is a coarse sugar, a little lighter in color and a little subtler in taste than turbinado.

What does demerara sugar taste like?

Many say demerara sugar offers a sweet, toffee-caramel flavor.

How is demerara sugar made?

To make demerara sugar, they squeeze out some of the molasses from the sugar cane (more molasses than is taken out of turbinado). Then the sugar is sprayed dry, turning it into those wonderful gorgeous crystals that give a sweet flavor you can’t ignore.

What are the downsides of demerara sugar?

Because of its coarseness,demerara sugar will not dissolve easily, so it’s not the best choice in some cases, such as meat marinades.

Is brown sugar and demerara sugar the same?

It turns out standard “brown sugar” is just refined white sugar–made with all those problems explained above–that has molasses added back in. So no, demerara sugar is not at all the same as refined brown sugar. Demerara sugar (as well as turbinado and Muscovado, described above) is superior to brown sugar in every way.

What is the healthiest form of sugar to use?

If you want a healthy sugar, you want to seek out all-natural options.

 

 

Maple syrup and raw honey are two 100% natural sugars that most everyone is familiar with, and for good reason. They are both excellent choices for a sweetener because they are completely unprocessed and they contain trace amounts of vitamins and minerals. So, unlike all the organic cane sugar options we just walked through above, both maple and honey provide nutrients your body needs.

 

 

I’ve (literally) written the book on maple syrup. In Sweet Maple, you’ll find everything you didn’t even know you wanted to know about this all-natural sweetener, along with many recipes using maple syrup–from sweet to savory.

Because we live on a sugar farm, I’ve also included everything you need to know about tapping trees and boiling sap to make syrup. I also have shared lots on that topic here, on this site, starting with How to Save Money Making Syrup

 

 

But you will find nutrients, to some degree, in all natural sugars (broken down below), so don’t hesitate to dive in and try many (or all) of these natural sugars and decide for yourself what flavor profile is your favorite. Or, if you’re like me, you will find you have a favorite use for all of these natural sugars.

 

 

What is stevia sugar?

A stevia plant offers a sweet taste that doesn’t come from sugar directly (although, because of the very nature of plants that we broke down above, there is definitely sugar in stevia and all plants). Stevia’s sweetness comes from its polyphenolic compounds and carries zero sugar.

A huge benefit to stevia? You can grow stevia plants pretty easily–and harvest the leaves to make your own sweetener–right in your own backyard!

What does stevia taste like?

Stevia is very sweet, but can be slightly bitter or even give a slight licorice-like aftertaste. It goes a very long way. In fact, stevia’s sweetness can be hundreds of times greater than white table sugar. It’s a fantastic no-sugar sweetener for someone fighting cancer or diabetes.

How is stevia made?

There are three categories of stevia sweeteners:

1. Dried stevia

Dried stevia (available as stevia leaves or fine leaf powder) is a fully natural sugar, it’s simply the leaves of the plant, in dry form. So it’s a great sweetener that adds polyphenols and even medicinal herbal value to your drinks. (See below for the best way to use stevia leaves.) Use code SOULYRESTED to save on these stevia leaves.

2. Stevia extract

Stevia extract doesn’t offer all of the natural compounds from the leaves, but it’s also not very refined, so it’s a good sweetener choice.

When you get into extracts and that fine white powder that most folks think of when they think of stevia, you’re using a refined version of stevia. The white powder is usually mixed with something else, such as xylitol. While xylitol is considered safe, some animal studies have shown tumor growth resulting from high doses of xylitol over long periods.

3. Refined stevia powder

That white stevia powder is even more refined, in a similar way to organic sugar cane (but they’re refining out the polyphenols that taste sweet instead of actual sugar). While some studies seem to hint that refined stevia is questionable and maybe not as healthy as it once was thought to be, it does seem to be a good choice for folks with diabetes as they work towards a healthier lifestyle and diet that hopefully will allow them to once again incorporate natural sugar. If you want to know more about this, as your doctor to walk you through the option of maple syrup, since it falls lower on the glycemic scale than other sweeteners.

What’s the best way to use stevia?

A huge negative to dried stevia is that it’s not usable in many ways traditional sugar is. The leaves, no matter how finely you chop them, never truly, fully dissolve. But stevia leaves are a fantastic way to sweeten a cup of hot tea. Simply place 1/4-1/2 tsp of stevia leaves in your steeper along with your tea leaves and steep in a 16 oz mug of hot water. The stevia doesn’t grow biter, so you can use it in any tea blend, steeping it for whatever time is recommended for your particular tea.

Stevia powder is great for extra sweetness to smoothies and shakes.

What is monk fruit?

Like stevia, monk fruit stimulates a sweet, sugar-like flavor, with zero actual sugar. Monk fruit has quite a punch and goes a long way with zero calories; it can be hundreds of times sweeter than white table sugar.

What does monk fruit taste like?

Monk fruit has a subtle, fruity flavor, with a slight hint of caramel.

How is monk fruit made?

Monk fruit is all grown in Mongolia and Northern China. Monk fruit is dehydrated fruit juice, so it’s not refined as much as the white stevia powder, since it’s coming from a fruit and not a leaf. For this reason, in my opinion, monk fruit is superior to stevia if you’re looking for a natural zero-calorie sweetener.

But monk fruit also offers no nutrient value, simply changes the flavor profile, like the white stevia powder.

What’s the best way to use monk fruit?

I personally love using monk fruit in my Homemade Instant Hot Chocolate Mix, for sweetness with zero calories, since my adaptogens that I use in this mix add calories. Since I want to drink a cup of this healthy hot chocolate daily during the long New England winters, I want to avoid too many excess calories. Monk fruit fits the bill perfectly.

What is date syrup?

Date syrup is an extremely natural, unrefined sweetener, made from a fruit that grows on palm trees. Dates have been a great food source for thousands of year and are considered, even today, to be the staff of life in many parts of North Africa and the Mediterranean area.

Because of the way dates grow, they create a complex sugar, so they will hit your blood stream much slower than simple sugars that are created by those refined sugars we talked about at the beginning of this article, especially ones grown with anhydrous ammonia, which if you remember, allows a plant to grow much larger than natural making the plant go into simple-sugar-producing survival mode. That will never be the case with date syrup or date sugar.

What does date syrup taste like?

Date syrup and date sugar offer a really unique, unforgettable flavor profile to baked goods and hot and cold drinks. The dates add subtle hints of caramel and vanilla, making every smoothie, cookie, cake, cup of tea or hot chocolate, and baked good into something deliciously unique.

How is date syrup made?

Date syrup is simply ground up dates with a little water added. If water is completely removed, you have date sugar.

What’s the best way to use date syrup?

I love using date syrup as a superior, all-natural alternative to processed, refined molasses in any recipe that calls for the later, in a 1:1 ratio. My favorite way to use date syrup? That’s easy. I love a wonderful cup of Salted Caramel Hot Chocolate made with date syrup.

What are the downsides of date syrup?

The only negative to date syrup is that it does get thick and hard to pour over time. The best way to overcome this is to store your date syrup in a wide-mouth mason jar, so you can stir it up before using it each time, and even measure it out with a spoon instead of trying to pour it, once it does get thicker.

What is coconut sugar?

Coconut sugar is quite possibly my favorite sweetener, after the maple syrup and raw honey that we’re able to make and enjoy here on our farm. Coconut sugar has been used in Indonesia over the last millenium and beyond. Nutrient wise, coconut sugar is very similar to raw honey, but coconut sugar falls the lowest on the glycemic index of any unprocessed sugar you can buy.

Maple syrup is considered a potential sweetener for someone watching their blood sugar levels, since it sits at 54 on the glycemic scale. Honey is higher, at 58. Refined sugar? That sits at 65. But coconut sugar has a glycemic index measurement of 35!

What does coconut sugar taste like?

While coconut sugar looks very much like brown sugar, it tastes less sweet than brown sugar and has deep hints of caramel. I feel I need to clarify that coconut sugar tastes nothing like coconut (just like clover honey tastes nothing like clover).

Also, it’s great for baking because it helps batter stay moist and cookies be chewy, since it naturally retains moisture. Bonus: your finished products boast of a pretty golden color.

How is coconut sugar made?

Coconut sugar is made from the nectar of the coconut tree blossom. It’s not something a person with a nut allergy would be impacted by, since it has completely different protein profiles than a coconut.

The nectar is collected by hand and boiled down, similar to the way maple syrup is made, to remove some of the moisture.

See the process in action and meet the farmer in Indonesia who grows the coconut sugar that Azure offers on the video on this page: Meet the Coconut Sugar Farmer

What’s the best way to use coconut sugar?

Honestly, like maple sugar, I will use coconut sugar in any application that I used to use refined table sugar, in a 1:1 replacement ratio. I choose which one I use based on what flavor I’m going for. Maple sugar is warmer, lighter, sweeter. Coconut sugar is more deeply “rich” and like a very lightly sweetened version of caramel. My absolute favorite way to use coconut sugar is to sweeten a cup of my favorite herbal hot tea that tastes like coffee. It makes for a very nutritious cup of tea that genuinely tastes better than the best coffee you’ve ever had.

Where to buy the best sugars

I get most of my sugars from Azure. Azure is an independent food supply chain that is fixing a broken food system and providing high-quality food and other products to families across the United States. Find out more here: SoulyRested.com/azure

Use code soulyrested10 for 10% off your first Azure order of $50 or more, delivered to a drop near you. Go here to find your nearest drop location.

 

Where to find out more about the best sugar to use (and what sugar to avoid)

Find out some fascinating facts about a few other sweeteners:

–sorghum (sourced in the U.S. from the sorghum plant), and

–agave (you might not believe what this sweetener is sourced from!)

Just listen in–or watch–episode 195 of the Simple Doesn’t Mean Easy podcast, as well as both mine and David Stelzer’s favorite sugars to use, and how we use them.

Sponsors for the podcast episode (S7 E3) about The Best Sugar to Use:

Please check out this amazing family-run food supplier who has been working to change the broken food system in the U.S. by putting more power into the hands of the consumer:

Find out more about Azure Standard, an independent food supply chain that is fixing a broken system and providing high-quality food and other products to families across the United States, here: SoulyRested.com/azure

Use code soulyrested10 for 10% off your first Azure order of $50 or more, delivered to a drop near you. Go here to find your nearest drop location.

Podcast Feedback

While this article briefly mentions a lot of the points of my recent chat with David Stelzer, join in our conversation and dive into the fascinating world of sugar even in S7 E3 of the Simple Doesn’t Mean Easy podcast.

The post The Best Sugar to Use (and what sugar to avoid), with David Stelzer of Azure first appeared on Souly Rested.

We’re going to answer all of this and dive into lots more details too, right here.

In fact, think of this article as your Ultimate Guide to Sprouts.

It all started as a podcast episode–an in-depth conversation with Doug Evans, author of the bestselling book The Sprout Book–-on the Simple Doesn’t Mean Easy podcast. (S 7 E2) We chatted all about the incredible benefits of eating sprouts. And that blossomed into this resource you’re reading now.

But be sure to listen in to the episode for even more information than you’ll find here.

In this podcast episode (S7 E2), Doug shares:

• how he uses garbanzo beans to make a knock-off popcorn-ish snack.
• what sprouts he would feed to dogs (literally, not figuratively)
• the best sprout combo to use on tossed salads,
• the best blend-able sprouts to toss in a smoothie,
• his personal favorite sprout of all.

Growing your own sprouts is easy, affordable, and one simple change that can transform your nutrition. So let’s ask–and answer–all the important questions.

How can you grow veggies in the winter?

Sprouts are versatile enough that you can truly grow them in any season, in any climate. No joke.

Because you’re growing them indoors, in your kitchen, and they’re ready to eat in just 4-5 days, these are truly veggies anyone can grow, no matter where they live.

Doug Evans explains in his bestselling book, The Sprout Book, that he moved to the desert where he had no access to fresh produce, so he started growing all his food, in the form of sprouts. We talked about this and a lot more in this podcast episode (S7 E2) on the Simple Doesn’t Mean Easy podcast:

What are sprouts?

Sprouts are seeds that are rinsed and soaked to remove the testa (or seed coat), then left in the dark to sprout and grow, searching for light.

Are sprouts good for you?

Sprouts pack huge nutrition in the form of antioxidants, vitamin C, and fiber. Many medical experts agree, sprouts provide health benefits.

By soaking them, we activate the dormant seed and they germinate and sprout. As they’re sprouting, in only 4-5 days, those seeds are doubling in antioxidants, tripling in vitamin c, and quadrupling the soluble and insoluble fibers.

The sprouting process unlocks natural plant compounds that have anti-cancer and blood sugar regulating effects.

Sprouts and weight loss?

Which sprouts are the best?

Before naming what may be truly the best, most nutritious sprout, let me explain a few things.

First of all, insects are a plant’s main predators. The plants’ defense against their predators? With any vulnerability, such as a bite from an insect, a plant forms a compound (sulforaphane) that is toxic to insects.

But this same compound that protects the plants also greatly benefits us, acting as an anti-inflammatory, killing cancer cells, and improving brain health.

Broccoli sprouts contain the highest levels of sulforaphane. Broccoli sprouts contain 100-400 times the content of sulforaphane compared to other cruciferous vegetables!

So if I was going to eat only one sprout, I think broccoli would be it.

Which sprouts are cruciferous?

Cruciferous sprouts are higher in sulforaphane. These include broccoli, radish, kale, mustards, radishes, and wasabi.

What type of broccoli is highest in sulforaphane?

While broccoli is the sprout highest in the sulforaphane compound, science studied if any particular strands of broccoli have more sulforaphone than others. It turned out scientists learned that the type of broccoli doesn’t matter, but the stage the broccoli is at in its growth.

Broccoli seeds have the most sulforaphane, but other compounds in the seed make it non-bioavailable to us if we try to eat broccoli seeds. BUT if we soak the broccoli seed, removing the testa, the sulforaphone is now bioavailable.

So, folks, broccoli spouts are truly amazing.

Are sprouts different than microgreens?

Microgreens, unlike sprouts, need a growing medium (paper towels, coconut fiber, hemp fiber, and soil are all mediums to hold the roots).

Microgreens also require more water and a longer time to grow than sprouts.

Also, with a sprout you are consuming all of the plant. With microgreens we only eat the top part, cutting them off at the ground level.

Why grow microgreens?

Is sprouts offer more nutritional value and grow easier and faster, why eat micro greens?

Certain varieties of micro greens (pea shoots and sunflower seeds, for example) are much easier to grow as a microgreen. If you try to sprout sunflowers, for example, the shell is tough and you’d have remove every shell, one by one, by hand.

Also, growing the microgreen for longer means the final product tastes more like the full-grown plants.

Why don’t all grocery stores carry fresh sprouts?

Sprouts need to be transported with water, which can be tricky, and sprouts have a rather short shelf life. Both of these facts are pretty big deterrents to any large-scale business model selling sprouts.

Are there special things you need to grow sprouts?

Growing sprouts is so simple, and the tools you need are pretty minimal: Doug’s book, mason jars & sprouting lids like these & trays to drain water OR a sprout garden.

I personally love my sprout garden. It keeps everything in one compact area and keeps my sprouts well drained. For a limited time, use code TLMGIFTS15 and save 15%! Spend over $75 and shipping is free. (p.s. use that code on anything on sale on the Gift Giving List and stack your savings!)

What are the best ways to eat sprouts?

Here are lots of creative ways to eat more sprouts:

1. Add to your tossed salads
2. Blend into all of your smoothies
3. Add to stir-fry
4. Use instead of celery in tuna salad & add onto a chicken salad 
5. Add fine sprouts (like alfalfa) as a topping to your next bowl of soup
6. Stir mung bean or lentil sprouts directly into your soup, right before serving
7. Add alfalfa or clover sprouts to potato cakes (my family’s favorite way to reheat leftover mashed potatoes)
8. Add in to scrambled eggs, right before they’re ready to be removed from the skillet
9. Sprinkle on top of over-easy eggs
10. Use in coleslaw and/or potato salad
11. Add into rice dishes
12. Mix into spaghetti sauce, right before serving
13. Use as an edible garnish
14. Just pop them in your mouth, raw, as a so-good-for-you snack

The “rules” of sprouts

1. Be sure to rinse 2-3 times a day, every day.
2. Keep your sprouts moist, but not wet.
3. Try to keep them at a stable room temperature, when possible, of around 72°F.
4. Give your sprouts plenty of room to breathe, not putting too many in one jar or tray.
5. Keep sprouts covered and away from light.

Listen in as Doug and I talk through all of the points here, in this Ultimate Guide to Sprouting, and as we cover so much more, such as:

How to keep sprouts moist but not too wet.

Why it’s important to not overfill your sprout containers.

Why you should NOT use garden seeds for sprouting.

Why you might not want to buy sprout seeds in bulk.

How long sprouts can be refrigerated for.

Sponsors for this podcast episode on growing sprouts:

Please check out these two amazing family-run companies who have invested into the podcast and who are small businesses I truly believe in:

Find out more about an amazing source for sprouting tools and seeds (especially unique blends!), True Leaf Market, here: SoulyRested.com/seeds

Find out more about Azure Standard, an independent food supply chain that is fixing a broken systems and providing high-quality food and other products to families across the United States, here: SoulyRested.com/azure

Use code soulyrested10 for 10% off your first Azure order of $50 or more, delivered to a drop near you. Go here to find your nearest drop location.

Win a Grain Mill!

Enter to win a black Harvest Grain Mill & free access to Fresh Flour University!

You are welcome to enter DAILY for more chances to win, just sign up here for a daily email reminder.

Related Links mentioned in podcast:

• Dive into my FREE ecourse about sprouts right here.
• Listen in to my talk with the wholistic nutritionist who recommended our diet should be 50% veggies.
• How and why to grow sprouts (a detailed article)
• Download my complete (FREE!) 8-page Pantry Checklist for links to all my favorite sprouts as well as all the other items in my kitchen pantry (and lots of discount codes too!)

Find Doug Evans:

Sprout Whiz on TicToc

Doug Evans on instagram

Sign up for Doug’s newsletter: thesproutbook.com

Dive into his new sprouting course: OneCommune.com/sprouts

And grab Doug’s best-selling book here: The Sprout Book

Podcast Feedback

While this article briefly mentions a lot of the points of my recent chat with salt expert, Darryl Bosshardt, join in our conversation and dive into the fascinating world of salt even more right here: The Ultimate Guide to Salt & 3 questions you need to ask (S7 E1)

Or listen right here:

Did you enjoy listening to this episode? Please take a quick second to leave a review to let us know. This will help others learn about this podcast. Plus, I genuinely appreciate the feedback!

LEAVE A REVIEW HERE

Just click on “Listen on Apple Podcasts,” then scroll down under “Ratings & Reviews” and click “Write a Review.”

If you don’t have an iphone, you will need to be on a desktop to see the “Listen on Apple Podcasts” option.

 “Listen, listen to me, and eat what is good, and you will delight in the richest of fare.” Isaiah 55:2

Pin this for later!

Click on the image below to pin this post.

Find out why SoulyRested was considered to be one of the One of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

The post How to Grow Sprouts, with Doug Evans first appeared on Souly Rested.

Or join in on youtube here.

The Ultimate Guide to Salt

Read on for an outline of many of the questions we dive into in this episode that is truly the Ultimate Guide to Salt.

Listen in to the full episode or watch on YouTube, to also find out:

• What salt has in common with maple syrup. (It’s not what you might think.)
• Why the Dead Sea in Israel can’t be used as food salt. (Turns out it’s not sodium chloride, but mostly magnesium chloride.)
• Why it’s important to understand that refined table salt removes all the potassium that naturally occurs in salt. (Spoiler alert: our bodies requires potassium to process sodium. So it’s a no brainer that we should want a real salt that comes with potassium, yes? Redmond Real Salt has potassium, as well as 60+ other trace minerals.)

Should we eat less salt?

Growing up in the 80s & 90s I remember doctors always scaring my mom, warning her that she had to eat less salt. Why was there an anti-salt craze in the medical community?

This study in 1954 was the beginning of the anti-salt craze, when rats were fed copious (I’m talking insane) amounts of salt.

But the truth about salt is:

• Every early society grew up around a salt deposit, because it was needed to preserve food and it was always a necessity for farm animals.
• Our tears, sweat, and urine are all salt.
• Our body functions and cleanses itself on salt.
• Every religious text we have on record mentions salt.
• Roman soldiers were even paid in salt.
• Salt is given in every IV or our cells would rupture.

So, in the end, salt has always been a necessary (and good) part of a person’s diet until modern times.

Some big differences in salt today? Most modern salt is processed, demineralized, and then altered with additives and chemicals.

Bleck. But read on my friend… there is a better way!

What are the different types of salt?

Essentially, all salt that we use to flavor our food falls into one of 3 categories, depending on where it is sourced:

1. Sea Salt… taken from the oceans (2-3% salt). There are many unique challenges with these salts, and the salt may contain pollutants.
2. Salt taken from ancient salt deposits (Himalayan or Bolivian or Redmond’s)
3. Sodium-Chloride-based Dead Sea salt, like the Great Salt Lake.

Of course, there are many varieties and brands available that fall into one of these 3 categories. Here’s a breakdown of how the most common salts compare:

How is salt mined?

If you compare table salt being mined in the Chicago area to real salt mined in Utah, they are mined in two very different ways:

1. Solution Mining and Vacuum pan evaporation (used by Morton’s Salt). This method is used when deep drilling is necessary and the area is flushed with fresh water. Then the salt water is extracted to the surface and treated with many chemicals that result in the white table salt everyone is familiar with.
2. Surface extraction (used by Redmonds Real Salt). This can be done when salt deposits are found close to the surface and no drilling or flushing is necessary.

Is salt hygroscopic?

Yes, salt is hygroscopic, which means it absorbs moisture from the air around it. This is vital to our bodies, since salt regulates the inner- and extra-cellular fluids. It impacts our ability to interact with and retain moisture, so people and animals crave both salt and water, to balance our body’s essential fluids.

Why does a salt lamp leak water?

I’ve been frustrated for years that every summer, in our humid New England climate, my salt lamps have turned to puddles of water. I had no idea why, but after a few years of throwing away my “melted” salt lamps and replacing them just to see it happen again, I gave up. It turns out they will do this in any humid environment, because the salt is absorbing the moisture from the air.

Many decades ago scientists studied how to coat salt crystals with chemicals to stop its hygroscopic nature, to help it not clump up in your salt shaker.

So today on most salts you purchase (even sea salts) you will see chemicals in the list of ingredients, such as sodium silicate illuminate and copium glycol, just to name a few.

I don’t know about you, but I’d much rather just give my salt shaker a few taps on the table to loosen it up than eat salt in which every granule is coated in a chemical. Better yet, I add a few grains of rice to my salt and I’m good.

What does “when it rains it pours” mean?

“When it rains, it pours” was a tag line to market table salt after scientists figured out how to add chemicals to table salt to prevent it from clumping, so when it rains (aka when it’s humid), the salt can still pour out of the salt shaker (aka doesn’t clump in the jar).

While the add with the cute little girl and her umbrella was a great marketing campaign, I’m not a fan of chemical-coated salt, thank you…

Is sea salt always good?

While the name “sea salt” has a nice appeal to it, sadly it doesn’t really mean much…

It turns out any salt can be defined as “sea salt,” because all salt was in a sea somewhere, once. Some countries (Canada and Japan) will regulate this and require that salt must be coming from a current ocean to be labeled “sea salt.”

But sea salt can be highly refined.

Sadly, it is NOT natural simply because it is labelled “sea salt.”

Why is it important to know your salt?

If you are looking to use the best, all-natural salt (preferably just salt, with no junk added), you need to know a little about your salt.

Ask these 3 questions about your salt:

1. Who is producing the salt?

It’s always important to trace to the source of your salt (or any food), whenever possible. If you know this you can ask the next question:

2. What is the source?

Just like you’d like to know if you produce is organic and grown miles away from pesticides or GMO crops, you should make sure your salt is as it was mined in nature. Has it been mingled with other things in the open market before being sold to the consumer?

3. What is the process?

Are they taking anything out? Are they putting anything in? Is your salt coming to you the way it existed in nature or has it been refined and laden with chemicals?

Are salt substitutes safe?

I personally would avoid salt substitutes at all cost. Not only does table salt have too many chemicals for me, but salt substitutes are even worse. (Funny for a product that is suggested to you by medical professionals as a “healthy alternative,” no?)

But salt substitutes are salt with chemicals added to lessen the sodium amount. Look at the labels and you’ll see this warning: “This substitute is for normal,healthy people. Consult your general practitioner before use.”

I’m no expert, but it sure seems to me that salt substitutes would be harder on your heart and body than any natural salt.

How much salt should you have a day?

The official daily recommended amount of salt is 2300 mg. (or about 1 tsp).

But many medial experts agree today that it’s a better policy to salt your food liberally and then also add 1/4 tsp of salt to every quart of water you drink. Especially if you’re using an all-natural salt like Redmond Real Salt.

What is the best thing to stop sugar cravings?

We oftentimes think we’re craving sugar when our body is actually craving salt. Pretty weird, right? But maybe this is why there’s been an age-old dilemma of sweet vs. salty… because the right answer is “both.”

You can often place a piece of salt under your tongue to push off a sugar craving. Try it. And get back to me if you too find this to be pretty magical.

Is salt a natural source of iodine?

Yes, salt does naturally have iodine. Regular, totally natural (NOT iodized) salt has about 10% of the daily requirement of iodine per quarter tsp.

Why is iodine added to salt?

Iodine is essential for health. And a bad thyroid problem can result from an iodine deficiency.

During the draft for WWI, in the midwest, there was a limited supply of fresh seafood, which is the biggest source of iodine for most people. In addition to that, refined sugars and processed foods had become very popular. So when the U.S. military discovered many men weren’t qualifying for the draft because of this problem–which led to a lower number of recruits available in the midwest–the U.S. government began to research how they could force iodine consumption. Not unlike the way many municipalities across the country add fluoride to water, the U.S. government decided to add iodine to a food source.

Salt was not the first choice; they considered adding iodine to flour or water, but it turned both flour and water a reddish purple color, since iodine is purple. They discovered it could be added to salt and remain stable, and, since salt was a necessary ingredient in everyone’s diet, it enabled a forced iodine consumption.

Then they required all salt manufacturers (and they still do today) to add a warning to their product if they did not add additional iodine.

But, guys, salt was NEVER supposed to be a natural source of iodine. 

How much iodine is in iodized salt?

In 1/4 tsp of iodized salt you’ll find 45% of your daily recommended amount of iodine.

But–this is what no one tells you–less than 10% of that 45% iodine is actually bio available when it’s attached to salt.

Ummm, what!?

How can you prevent iodine deficiency?

To prevent an iodine deficiency, simply seek out foods rich in iodine (like seafood and mozzarella cheese), or find a good iodine substitute.

Other tips?

Remove or reduce halogen exposure by having a good water filter.

Stop using toothpaste with flouride. Usean all-natural option that remineralizes your teeth! Go here to see my absolute favorite.

Avoid enriched flour, which is enriched with bromide. While bromide is a flour conditioner/volumizer, enriched flour is also an iodine inhibitor!

Sidenote: Dairy products are some of the best sources of bioavailable iodine. So the lesson here? Your family needs a weekly pizza night, and you need this homemade pizza recipe for dough made with fresh ground flour.

And go here to dive into all my free resources on fresh flour.

Can I make an iodized natural salt myself?

You can absolutely make a naturally iodized salt. Simply mix up an all-natural salt (this is the only one I use) with 10% dulce powder (it’s a gorgeous purple color btw because of the iodine in it… cool, right?) and 90% Redmond Real Salt (more than 10% seaweed will taste too much like seaweed).

Then use this salt freely in place of table salt. You’ll have an all-natural source of iodized salt.

Can I make a homemade electrolyte drink?

Rather than using a commercial, processed sports drink, loaded with artificial flavors and artificial colors, you can make your own electrolyte drink!

Recipe for DIY Electrolyte Drink

INGREDIENTS

1 quart of water

1/4 tsp real salt

squeeze of lemon

a little bit of your favorite sweetener

DIRECTIONS

Mix and enjoy!

What are some of the many sizes of salt crystals you can purchase?

1. Coarse or grinder salt: This coarseness of salt is the large granules pictured above. You’ll need to have a salt grinder to use coarse salt, grinding it like you would a pepper grinder.
2. Kosher-size salt: Kosher salt is not called that because it has been deemed appropriate for consumption by a jewish rabbi. Kosher salt is a certain size of salt (a coarseness between coarse and fine) that is proper size for pulling moisture out of meat in a way that makes it appropriate for kosher use. It can also mean that the facility is approved by the Jewish community and therefore appropriate for use in that style of cooking. I use this kosher salt for making DIY Everything Seasoning, topping warm baked pretzels, seasoning anything where I want a real “pop” of salt taste, and cleaning my cast iron pans.
3. Fine: This is the average size of salt crystals that we’re all used to the most–the typical size for average salt shakers. This one is the common size, for everyday use and the one I buy in bulk, right here.
4. Powder: This salt size is an extra-fine powder. It should be used sparingly on foods or you’ll find things taste super salty. I love it for popcorn. In fact, you can buy it specifically as popcorn salt. It sticks to your popcorn better.

Check out my family’s “recipe” for our favorite way to fix popcorn right here, at the bottom of my list of all my favorite ingredients (just scroll to the bottom at this link): How I Make Popcorn

All four options are pictured below, with coarse on the top (in the blurry backgrond), then kosher, fine, and powder at the bottom.

What is the best way to store salt in bulk?

Call me crazy (I’m fine with that), but I always buy my salt in bulk.

I buy this 25-pound bag of Real Salt –enjoy big savings when you stack the bulk savings with my exclusive code SOULYRESTED–and it makes me super happy every time that this is delivered to my front porch. It never, ever goes bad and I can get the really GOOD stuff at the best price that way. To make sure it doesn’t clump in storage, I just add some bags of rice. I will fill multiple loose leaf tea bags (like these) with salt, secure them with twine, and disperse them throughout the bucket as I fill it with the salt.

I will replace these bags, with fresh rice, every year or so if my bucket still has salt in it. (I find we go through a 25-pound bag of salt every 2-3 years.)

I then use these lids so the bucket has a tight seal, yet it’s super easy to access when I need to refill my salt shakers and bowl.

What are the best salt products I buy?

GO HERE to find my Top Ten favorites, or see a few below. These are the salty things I’m never without in my pantry.

Click on any image to learn more & always use code SOULYRESTED to save 15% off (and yes, you can stack that savings with the already amazing bulk savings on some of these salty wonders).

What are some good books about salt?

Dive into these books if you’d like to delve even more into the fascinating world of salt:

Salt Your Way to Health

The Salt Fix

Salt, a World History

Your Bodies Many Cries for Water

Do all farm animals need salt?

All mammals need salt. Farm animals are no different than humans in their requirement for salt.

Livestock need the right balance of salt in their diet to ensure the functioning of their immune systems and to spread nutrients across their cells.

So we make sure to supplement our pig’s feed with this salt. (Just a little bit goes a very long way.)

And we leave a special water bowl out for our free-ranging chickens that has been supplemented with just a little bit of this salt, as well as this conditioner. They always have access to plain water as well. They know if they need the salt and/or conditioner on any given day and gravitate naturally to the best water for them.

Podcast Feedback

While this article briefly mentions a lot of the points of my recent chat with salt expert, Darryl Bosshardt, join in our conversation and dive into the fascinating world of salt even more right here: The Ultimate Guide to Salt & 3 questions you need to ask (S7 E1)

Or listen right here:

Did you enjoy listening to this episode? Please take a quick second to leave a review to let us know. This will help others learn about this podcast. Plus, I genuinely appreciate the feedback!

LEAVE A REVIEW HERE

Just click on “Listen on Apple Podcasts,” then scroll down under “Ratings & Reviews” and click “Write a Review.”

If you don’t have an iphone, you will need to be on a desktop to see the “Listen on Apple Podcasts” option.

More info you’ll find fascinating:

• Listen in while we Debunk 3 Myths About Salt (episode 147)
• Or join in on youtube to Debunk 3 Myths About Salt with Darryl Bosshardt
• DIY Everything Seasoning
• Make Homemade Switchel (a natural electrolyte drink)
• 5 healthy drinks you need
• Download my complete Pantry Checklist, which includes all the best salt, of course.

“Salt is good, but if it loses its saltiness, how can you make it salty again? Have salt among yourselves, and be at peace with each other.” Mark 9:50

Pin this for later!

Click on the image below to pin this post.

Find out why SoulyRested was considered to be one of the One of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

The post The Ultimate Guide to Salt–with Darryl Bosshardt of Redmond Real Salt (S7, E1) first appeared on Souly Rested.

This episode of the Simple Doesn’t Mean Easy podcast focuses on Doing Things Scared… if we should, what it looks like, and some genuine results that I’ve seen along the way in my effort to make myself do things scared.

I share stories from my own life about starting projects like gardening, raising chickens, making maple syrup, and more, even when I didn’t feel fully prepared or knowledgeable.

I want to encourage you to not overprepare or overthink things, but to just dive in and learn as you go, even if it means making some mistakes along the way.

Will taking small steps and gradually gaining experience along the way eventually lead to achieving your dreams? Let’s chat about this and more in this episode.

Oh, and I start and end with two very different stories. Make sure you catch the final story at the end. It’s one I will never forget and I think it will help drive home this idea for you of doing it scared…

Where to Listen or Watch

Listen on Apple Podcasts here: Doing it Scared, Season 6 Episode 2 of the Simple Doesn’t Mean Easy Podcast

Or listen here:

And watch here:

This Episode Sponsored by:

True Leaf Market has the best fermenting kit I’ve ever used. It’s a game changer, and for a very limited time you can save $10 off of a $50 purchase (and bonus: free shipping if you’re spending $75).  Just use code SR10.

True Leaf has a lot of items I rely on often. Go here for the full list... https://soulyrested.com/seeds/

Other Articles & Resources You Might Enjoy:

8 (MORE) things you can make better yourself (podcast S4, E10)

My 8-page Pantry Checklist(free download)

[He] is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us. Eph. 3:20

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post Doing it Scared (S6 E2) first appeared on Souly Rested.

This summer was a very hard one for our family, from garden failures, to puppy trauma, to the deaths of people who were very dear to us.

Other updates? I share an honest update on the new non-toxic cleaners we’ve been using & which work the best (recipes were all shared in S5 E19). And I give my thoughts on the natural face serum and protein powder I’ve been using this year.

Going through a difficult season makes us more aware of the little moments of joy that we might otherwise miss, so we really need to focus on the simple joys every day. It makes every day sweeter.

If we value the right thing–and build our “economy” around what really matters–we are joy-filled and blessed regardless of our circumstances.

Listen into the conversation as we dive into all of this and more.

Where to Listen or Watch

Listen on Apple Podcasts here: When Life is Hard, Season 6 Episode 1 of the Simple Doesn’t Mean Easy Podcast

Or listen here:

And watch here:

When Life is Hard

Other Articles & Resources You Might Enjoy:

Promises to Remember when a Loved One is Sick (article)

3 Resources that Comfort when Life is Tough (article)

Facing Chronic Illness, with Amber Benge (podcast)

Tips for Improving Your Health, at any age (podcast)

My 7-page Pantry Checklist, including supplies for DIY cleaners (free download)

May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope. Romans 15:13

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post When Life is Hard (S6 E1) first appeared on Souly Rested.

Foods to Eat for Gut Health (S5 E20)… Where to Listen or Watch

Listen on Apple Podcasts here: 4 Ways to Improve your Gut Health (& why it matters), Season 5 Episode 20 of the Simple Doesn’t Mean Easy Podcast

Or listen here:

And watch here:

Foods to Eat for Gut Health

In this episode:

• The life-changing event that made me start thinking about gut health
• The important role of the good gut bacteria in our microbiomes
• The connection between gut health and dopamine and serotonin (study)
• Many studies show a disrupted microbiome affects our immune response, causes weight gain, and paves the way for all sorts of pathogens
• Why the fiber in our fruit and veggies is so important
• What it means for us that polyphenols aren’t always digestible
• What are true “whole grains” and why are they good for us
• Fermented foods and probiotics
• The best salt to use when fermenting and why it’s important
• Why you should taste your ferments daily
• Storage options for fermented foods
• Kahm yeast (see picture below)… if it’s good and what to do with it
• Ways to use fermented food

Recipes for Fermented Food

Fermented Blueberries

Fermented Cherry Tomatoes

Fermented Peppers

Fermented Cauliflower

The value of DIY Kombucha

All My Favorite Kombucha Recipes

How to Use Fermented Food

How to use fermented foods? Click each one above for more specific ideas, but in general, here are some great ways to use your fermented foods and improve your gut health immeasurably:

• On a tossed salad 
• Mixed in in the last minute to scrambled eggs
• In a sandwich, with sprouts and meat
• With hummus
• Mixed into guacamole
• In soup,
• In alfredo sauce, over pasta

Research on Gut Health and What We Eat

Why gut bacteria matters? Here are some studies about the important roles of our microbiomes:

https://pubmed.ncbi.nlm.nih.gov/25860609/

https://pubmed.ncbi.nlm.nih.gov/25873374/

Research suggests that whole grains can promote the growth of good bacteria. One study concluded this:

Once understanding the impact of whole grains on satiety (sa TIE a TEE)  and microbiota is more developed, then particular grains might be used for better appetite control. With this information at hand, healthcare professionals could make individual dietary recommendations that promote satiety and contribute to weight control.

In study after study (I’ll link a few), whole grains also increased feelings of fullness and reduced inflammation and certain risk factors for heart disease.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4939539/

https://pubmed.ncbi.nlm.nih.gov/32178621/

Kahm Yeast on Fermented Foods

Rest easy, kahm yeast (pictured below) is good. Read more about kahm yeast on fermented cherry tomatoes and more here.

Other Articles & Resources You Might Enjoy:

3 Ingredients you should Rethink (podcast interview with the CXO of Azure Standard)

Everything you want to know about grinding your own flour (An article & full guide to fresh flour)

5 Things you need in your Natural Health Medicine Cabinet (podcast interview with Elizabeth Parsons)

My 7-page Pantry Checklist (free download)

Eat your food with gladness. Ecclesiastes 9:7

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post Foods to Eat for Gut Health (S5 E20) first appeared on Souly Rested.

It can be deeply overwhelming, so today I’m sharing some practical ideas for you to choose from. We can never rid our home of all the chemicals (I explain more in this episode), but we can feel really good about taking small steps towards making a big difference.

Today I’ll explain how I manage to buy very little liquid hand soap, dryer sheets, dishwasher soap, liquid dish washing soap, all-purpose cleaner, and paraffin candles.

Where to Listen or Watch

Listen on Apple Podcasts here: Creating a Non-Toxic Home, Season 5 Episode 19 of the Simple Doesn’t Mean Easy Podcast

Or listen here:

And watch here:

Creating a Non-Toxic Home

In this episode:

• The EPA’s take on chemicals in household cleaners that are “relatively safe if used as intended” 
• What a surfactant is, why they’re in conventional cleaning products, and how to avoid them
• What VOCs are and how they affect indoor air quality
• Some VOCs that are out of my control & tips for how to deal best with those
• How there is no federal health-based standard for VOCs
• What “artificial fragrance” really means on an ingredient list (& how it can refer to more than 3000 undisclosed chemicals!)
• How artificial fragrances can worsen allergies, inflame sinuses, and lead to more colds and respiratory infection
• The term “artificial fragrance” can and company doesn’t have to disclose what chemicals they’re using.
• Additional benefits to homemade cleaners
• Benefits of air-drying clothes
• What essential oils I use for all my non-toxic DIY cleaners & why (bonus: no MLM involved!)
• 5 recipes for my favorite DIY cleaners

Go HERE to grab your Pantry Checklist, which includes all the DIY supplies needed for every “recipe” we chat about in today’s episode. Bonus, there’s a link to the full, detailed recipes for these DIY cleaners there as well.

About our Sponsor:

This episode is sponsored by Redmond Real Salt.

Go to SoulyRested.com/salt for my favorites and links. And use code SOULYRESTED to save 15%! Enjoy FREE shipping on all orders of $30 or more.

I was tempted to buy cheap salt just for cleaners but then I realized minerals, particularly trace minerals, are very involved in the various protective properties of your skin. Trace minerals have been shown to be essential in fighting the damages of excessive sun exposure, wrinkles, and maintaining the moisture in your skin.

Minerals are tiny molecules that easily penetrate the skin, so Topical application of minerals is a thing.

Why not add some trace minerals via my cleaners?

Also, did you know salt is an important way to up the quality of your food that you’re preparing in the kitchen, growing in your garden, and raising in your backyard?

Yep, salt is an important nutrient for gardens, backyard chickens, pasture-raised pigs, and more.

The products I love from Redmond Agriculture: soulyrested.com/salt

Use code SOULYRESTED for 15% off at Redmond Salt and Redmond Ag anytime.

Other Articles & Resources You Might Enjoy:

How to Use Dryer Balls (article)

How to Use a Calendar to Improve your Health (podcast)

Tips for Improving Your Health, at any age (podcast)

My 7-page Pantry Checklist (free download)

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post 6 simple ways to detox your home & improve your health (S5 E19) first appeared on Souly Rested.

After you listen in or join in our conversation on youtube, you’ll want to go here to see if Azure Standard delivers near you.

Where to Listen or Watch

Listen on Apple Podcasts here: 3 Ingredients You Should Rethink, with CXO of Azure Standard, Season 5 Episode 18 of the Simple Doesn’t Mean Easy Podcast

Or listen here:

And watch here:

3 Ingredients You Should Rethink, with Azure Standard CXO

In this episode:

• The unique model of Azure Standard, as a unique grocery distributor, organic farm, company incubator, and more.
• Do you need to buy organic maple syrup?
• Does it matter if your refined cane sugar is “organic”?
• What sugar might be the best one to have regularly in your diet?
• Why cane sugar is treated with desiccants and glyphosates & how that impacts our health
• How insecticides are ingrained into a plant’s DNA
• Why I choose avocado oil, daily
• A great reason to use grapeseed oil
• The lax food standards on avocado oil
• How to choose refined vs. cold pressed avocado oil (at 21:00)
• Why it’s extra helpful that avocados are resistant to oxidation
• Where to store avocado oil
• Why we should go organic when it comes to chocolate
• The difference between cacao nibs, carob chips, and organic chocolate chips
• What chocolate is inflammatory, adding to inflammation
• Chocolate inhibits absorption of calcium
• Why carob is the best choice for someone with an autoimmune disorder
• Why carob is the best choice for someone in menopause
• Why carob is a great choice when trying to loose weight and have a healthy gut
• What carob is (35:00)
• The one source in the U.S. for organic pure carob (without cocoa butter)
• Encouragement and tips for folks who are starting to eat healthier

More about Carob

I enjoy adding in part carob chips when a recipe calls for chocolate chips.  Carob is a legume that’s high in manganese and fiber and good for gut health. It’s a bean pod from a tree grown in the Mediterranean (but they grow a bitter cultivar there). The pod is a byproduct that gets ground up, but it’s naturally bitter so most carob is made by adding cocoa butter. 

To find the best carob, source organic carob (which can be very hard to find) and find carbo that is sourced from Australia, where carob is grown just for the pod (instead of as a byproduct), so their cultivar is naturally sweet, so much so that companies that use this cultivar don’t have to add sugar! 

Carob naturally helps with satiety, so you feel full and less tempted to eat more. I’ll even just enjoy a snack of a handful of carob chips and I find that just a small bit can take care of my chocolate cravings. 

Find Azure

Find out if Azure Standard delivers near you: GO HERE

This episode’s sponsor:

Redmond Real Salt. Use code SOULYRESTED to save 15% off your entire order! See my top 3 favorites here: https://soulyrested.com/salt/

Other Articles & Resources You Might Enjoy:

4 Tips for Improving your Health, at any age (podcast)

6 Kitchen Swaps you Need in your Life (article & podcast)

My 7-page Pantry Checklist (free download)

He satisfies the thirsty and fills the hungry with good things. Psalm 107:9

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post 3 Ingredients You Should Rethink (S5 E18) first appeared on Souly Rested.