Eggcellent Traditions I know you'll love for Easter!

Easter is my absolute favorite holiday!

It outweighs even Christmas as far as my enjoyment goes.

I love that it falls in the spring season (even if Michigan still has snow on the ground- yes, it happens.)

I love putting together colorful baskets of goodies for my kids, dying eggs, Easter egg hunts and family dinner served on my mom’s good china.

But more important than what we do, to celebrate, is the reason my family celebrates.

The day marks the resurrection of Jesus Christ. An action that completes God’s gift of salvation, free for us to receive. It is a joyous occasion of freedom worth a celebration.

Just like my family gathers around the table at Christmas to frost cookies, we also gather around the table the day before Easter to dye eggs.

We do it the old fashioned way. The way I grew up doing it.


Dying Eggs

My mom could never see the sense in purchasing a pricey egg dying kit when we had the ability to do it with what we had at home.

  • Mugs

  • Spoons

  • Food Dye

  • Vinegar

  • Hard-boiled eggs (room temp.)

  • Rags

  • Egg cartons

We simply filled the mugs with boiling water, added a Tbsp. of vinegar to each mug and then added a few drops of food dye to each mug. We placed eggs on spoons and lowered them into the mug, where they would sit until the desired color was reached. After we took them out of the mug, they rested on rags (or paper towel) to dry. Then they went back into the cartons and were stored away in the fridge until it was time for the egg hunt.

When my husband entered the picture, we got even more creative.

  • Sharpies of various sizes

  • clear nail polish

Sharpies allow you to draw extra (or should I say eggstra… hahaha) details and designs on your eggs. Use fine and regular tips to allow you the most creativity.

Our favorite way to use sharpies is our traditional Charlie Brown egg. Using a black sharpie draw a chevron stripe design on an egg and then place it in a mug of yellow food coloring. The result is an egg that looks like Charlie Brown’s shirt.

Clear nail polish lets you write and design secret messages on your eggs that won’t show up until you put them in dye. We like to write names and draw symbols, shapes and pictures before placing them in the colors.

After the festivities of egg hunting are done, my favorite way to use up our decorated hard-boiled eggs is as Deviled Eggs.


History Lesson

The term deviled was first used, in reference to food, in 1786. (Though stuffed eggs were a favorite since ancient Rome.) In the 1800’s it was used for spicy or zesty food, including eggs, that were prepared with mustard, pepper and other ingredients.

In 1896, Fannie Farmer was one of the earliest to suggest the use of mayonnaise in regards to the filling, though that did not become the classic combination until the 1940’s.

Today there are many recipes for fillings that use everything from pickles, bacon, seafood, and hot sauce to kimchi and caviar.

My family’s favorite is a simple, basic recipe from Better Homes and Gardens New Cook Book. (A classic that I received as a wedding shower gift, twenty five years ago, and still use to this day.) Deviled eggs from this recipe are always the first to disappear at any function we bring them to.

Deviled Eggs Recipe


  • 6 hard boiled Fox & Glove Farmstead eggs

  • 1/4 cup mayo

  • 1 tsp. dijon mustard

  • 1 tsp. vinegar

  • Salt and pepper to taste

  • Paprika for dusting


  • Halve the cooked eggs lengthwise, remove yolks.

  • Place yolks in a bowl and mash with a fork.

  • Add mayo, mustard, and vinegar and mix well.

  • Season with salt and pepper.

  • Stuff the egg halves with the yolk mixture and dust with paprika. (You can simply drop filling into the yolk cavity by spoon or get fancy and use a piping bag to fill your eggs.)

I have a few final tips that will make working with your eggs easier on both egg dying and prepping days.

  1. Bring the eggs to room temp. for both boiling and dying eggs. Don’t use cold, straight from the fridge eggs.

  2. Use older eggs… they’ll be easier to peel.

  3. Do use a good dose of salt in your water when you boil your eggs… they’ll be easier to peel this way as well.

I hope you enjoy your Easter Holiday and find these tips useful! If you have any egg tips or tricks I’d love if you’d share them with me. Leave a comment below or email me at and don’t forget to sign up for your free gift from Fox & Glove Farmstead down below in the footer.

Also if you are local to the Grand Rapids, Michigan area we’d love to be your supplier of farm fresh eggs.

Until next time,

Bloom & Grow,


The Natural Sweet Tooth

Have you noticed?

Longer days, robins hopping around, crocus and daffodils starting to flourish?

It’s here! Spring is finally here!

Maple sugaring season has just ended and couple that with the warmer days and cool nights of spring (to make overwintered carrots super sweet) and you have fresh ingredient nirvana for…

Maple Infused Carrot Cake Cupcakes With Maple Cream Cheese Frosting!

This is a cake you don’t need to feel guilty about. It uses pure, natural, maple syrup and carrots for sweeteners and the accompanying frosting uses healthy fats, keto-friendly monkfruit sweetener and more maple syrup to top the tasty bite off.

Maple Sugar is #1 on my natural sweetener list.

To Find out why and what other sweeteners round out my top five natural sweeteners sign up to get a FREE copy of…

The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners!

Maple Infused Carrot Cake Cup Cakes: (Makes about 24)

Cupcake Ingredients:

  • 2 cups organic all-purpose flour

  • 2 tsp. baking soda

  • 1 tsp. sea salt

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 1 1/3 cup Fox & Glove Farmstead pure maple syrup

  • 3/4 cup coconut oil

  • 4 eggs

  • 3 cups grated carrot

  • 1 cup chopped walnuts (optional)

  • 1/2 cup raisins (optional)


  • Combine flour, baking soda, salt, and spices in a medium bowl.

  • In a large bowl combine maple syrup and coconut oil and mix well.

  • Add eggs one at a time to the syrup/oil mixture, mixing well.

  • Add dry ingredients to the wet mixture, stirring until fully incorporated.

  • Mix in carrots, nuts and raisins.

  • Line a cupcake pan with liners and fill each 3/4 full with cake batter.

  • Bake at 325 degrees Farenheit for about 15 minutes or until an inserted toothpick comes out clean.

  • Cool completely before frosting.

Maple Cream Cheese Frosting:


  • 16 oz cream cheese (softened)

  • 4 oz grass-fed butter (softened)

  • 2 cups of powdered monkfruit sweetener (or organic powdered sugar)

  • 1/4 cup Fox and Glove Farmstead pure maple syrup


  • Cream butter and cream cheese together.

  • Mix in powdered monkfruit.

  • Slowly drizzle and whip in maple syrup.

  • Frost on cooled cupcakes


I hope you enjoy these!

Let me know if you try them out. You can leave me a comment in the section below or email me at cyndi@foxandglovefarmstead.

And remember…

If you are interested in learning more about incorporating natural sweeteners into your recipes don’t forget to sign up for a FREE copy of The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners. (See the sign up above in the post or down below in the footer section.)

Bloom & Grow,


Are you craving big flavor in a tiny package?


They are all the hot rage right now.

They first showed up in swanky eateries. (The kind of places where you get tiny little portions of food/art masterpieces for big bucks.)

But now they’re being used in everything from smoothies to salad and sandwich toppings, for juicing, pizza toppings, mixed in with eggs, subbed in for lettuce on burgers, and replacing parsley as the garnish of choice.

Why so popular?

Because these little greens pack a big nutritional punch on top of being deliciously tasty!

They can range anywhere from mild to spicy, tangy to peppery in flavor and host a high concentration of phytonutrients, antioxidents, vitamins, minerals, enzymes and polyphenols.

In short…

They’re good for you! Great for heart health and fighting chronic disease as well as just giving your body an overall shot of nutrition.

It doesn’t hurt that they are so dang cute too.


But what, you ask, makes a microgreen a microgreen? Why isn’t it a sprout or a baby green? What gives?

  • A sprout by definition is grown in water and harvested after 2 or 3 days.

  • A microgreen is grown in soil and grown for 1 to 3 weeks until they are around 2 inches long.

  • Baby greens are also grown in soil but for longer periods of time until they are 3 to 4 inches big.

We grow a few different kinds of microgreens here at Fox & Glove Farmstead but our favorite way to serve them is in a mix; peas, sunflowers and radishes. It results in a palate pleasing array of Mild and nutty with a splash of pepper. Yummm!!!


Try them out in this recipe…

Nasturtium & Microgreen Salad (Serves 2)


  • 5 oz. microgreens

  • 8 nasturtium flowers

  • 1 avocado, chopped

  • 1 heirloom tomato, chopped

  • 1 Tbsp. olive oil

  • 1 Tbsp. lemon juice

  • 1/4 tsp. dijon mustard

  • salt and pepper to taste


  • Wash greens, spin dry or gently pat between two layers of towel.

  • Blend olive oil, lemon juice and mustard together until smooth.

  • Season dressing with salt and pepper to taste.

  • Put greens in bowl, add in avocado and tomato.

  • Pour on dressing and toss thoroughly.

  • Top with nasturtium flowers and serve.

  • Recipe can be doubled or quadrupled for larger meals.

Once you try them you just won’t ever want to be without them again!

If you are interested in getting information on our upcoming microgreen CSA please sign up for our email list and you’ll be the first to know when we are accepting members. (Because of the perishable nature of microgreens we will only be selling these through pre-purchased CSA memberships.)

Sign up in the footer below this post. As a thank you for signing up you’ll also get a FREE gift.

I can’t wait to hear from you!

Bloom & Grow!



Whip Up These Bath Bombs For Great Last Minute Gifts

Bath Bombs- a compacted mix of fizz and fragrance that dissolves in your bath water- aren’t new. (I made my first ones around 20 years ago.)

They are, however, extremely popular right now.

They’re in all the stores and people are going crazy for them this holiday season.

But did you know Bath Bombs are easy to make at home?

You probably already have some of the ingredients sitting in your kitchen right now and by making them at home you can:

  • Avoid any nasty ingredients that sneak their way into the mass produced “bombs”.

  • Save some money.

  • Enjoy learning a new skill.

It’s so easy your kids can do it. (And they will want to when they see you doing it!)



  • 1 cup baking soda

  • 1/2 cup corn starch

  • 1/2 cup citric acid

  • 1/4 cup epsom salts

  • Water or witch hazel

  • Essential oil(s) of choice

  • Food coloring if desired


  • Large Bowl

  • Small Bowl

  • Molds

  • Mini spray bottle

  • Measuring cups

  • Spoons


  • Mix dry ingredients together in large bowl.

  • Spoon a 1/2 cup of dry mixture into a smaller bowl.

  • A few drops at a time, mix in color and fragrance as desired. Do not let the mix sit and fizz but rather work in the liquids quickly and thoroughly into the dry mix.

  • Fill spray bottle with water and/or witch hazel and lightly spritz dry mixture a few times and then stir. Repeat until the mixture clumps when squeezed in your hand.

  • There is a learning curve when spritzing your salts: To much liquid and the mix will fizz, “bloom” and not keep it’s shape. To little liquid and the “bomb” will not hold together or crack apart after curing.

  • Fill desired mold with damp mixture and pack firmly.

  • Carefully turn out molded mix onto a firm surface and let cure overnight. (If it breaks apart when unmolding you can crumble it up, return it to the bowl, respritz it and try again.

To use Your Bath Bomb simply fill a tub with water, drop in the “bomb” and enjoy!

Tip: Almost anything will do as a mold. Avoid anything too large or detailed.

My favorite thing to use is a piece of 2” wide, plastic, pvc pipe along with a “tapper” of wood to pack the “bomb” firmly. This makes a flat tablet that I call a “seltzer”!


Tip: You can incorporate a skin loving oil like: coconut, olive or any other liquid oil, with your water/witch hazel mix but the oil can clog the sprayer.

A better choice might be to add it by drops with your essential oils and colors. I do find, though, that the oil stays behind in the bath tub and leaves it greasy.

Tip: If you want to incorporate herbs into your creations, I recommend powdered versions that won’t be scratchy or be left behind for you to clean up out of the tub.

Another way to use herbs would be to infuse them into your oil of choice and then into the mix as the oil.

I love creating all sorts of herbal bath and body care products so if you have any questions or need an ingredient source please don’t hesitate to ask.

You can contact me by leaving a comment below or via my email or find me on social media: facebook and instagram @foxandglovefarmstead.

I hope you have a Merry Christmas. Until next time:

Bloom & Grow



You're Gonna Love My New, Favorite Holiday Desserts!

A few days ago, on Instagram, I put up some pics of the raspberry-maple bars and Keto pumpkin cheesecake I whipped up for Thanksgiving.

Of course you all asked for recipes, and I am happy to oblige!

During the spring and summer I find my joy being out with my herbs and flowers but when the weather turns, I’m all about the baking.

Baking equals love to me.

The aromatic smells that fill the kitchen make me happy and the resulting treats make my family happy…

Even my cheesecake loving, Keto-eating husband.

I’ve been having a tough time finding good tasting Keto desserts.

But with the discovery of monkfruit as a sweetener (no funky aftertaste) and a pecan crust instead of almond and coconut flours,

This pumpkin cheesecake is a winner.

Pecan Crusted Keto Pumpkin Cheesecake

Special Note:

  • You will need a 9” springform (cheesecake) pan for this recipe.


  • 16 oz. softened cream cheese

  • 1 1/2 cup chopped pecans

  • 1/2 cup pumpkin puree

  • 3 eggs, room temperature (Try Fox & Glove Farmstead eggs for the richest taste)

  • 1 egg white

  • 1 cup Classic monkfruit sweetener (sourced on the internet)

  • 2 Tbsp. Golden monkfruit sweetener (sourced on the internet)

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 2 cups heavy whipping cream

  • 1 tsp. vanilla

  • 2 Tbsp. Classic monkfruit sweetener


  • Set out cream cheese and eggs to warm. About 1 hour for the cream cheese and 30 minutes for the eggs.

  • Preheat oven to 350 degrees.

  • In a small bowl mix cinnamon, ginger and nutmeg.

  • Finely chop pecans or use a food processor.

  • Whisk the egg white in a medium bowl until frothy.

  • Add pecans to the egg white and mix together.

  • Season the egg white/pecan mix with 1 tsp. of your spice mix and 2 Tbsp. of Golden monkfruit sweetener.

  • Press this mix into the bottom of your springform pan, spreading evenly.

  • Bake at ten minutes at 350 degrees and cool on counter.

  • In a large bowl blend together cream cheese, pumpkin puree, eggs, Classic monkfruit sweetener and 2 tsp. spice mix.

  • Grease the sides of your springform pan.

  • Pour batter into pan.

  • Bake cheesecake for 45 minutes at 350 degrees.

  • Remove from oven when cheesecake appears set (doesn’t jiggle).

  • Let cool on the counter for at least 20 minutes.

  • Place in refrigerator for at least 4 hours. (Do not wrap cheesecake in foil or plastic wrap until after four hours so that condensation doesn’t occur. Beware of odorous food items -fish, onion, etc.- that may seep into your cake.)

  • Before serving cheesecake, pour heavy whipping cream, vanilla, and classic monkfruit sweetener into a blender (or bowl if using a mixer.)

  • Whip the cream until thick and firm.

  • Spoon cream into a piping bag with desired tip and pipe onto cheesecake or spoon cream directly onto cheesecake in an even layer.

  • Sprinkle top with remaining spices and serve.

Tip: This makes a rather “short” cheesecake. My husband suggested I try doubling the filling recipe to make it taller. I haven’t tried it yet. But if you do, allow for more baking time in the oven.


Raspberry-Maple Bars

I’m always on the lookout for ways to use our fresh Fox & Glove Maple Syrup, so when I stumbled across a recipe that uses both syrup and my favorite fruit I knew I had to try it.

This dessert is rich and decadent. This is great for feeding a large group because you can cut the servings small. A little goes a long way!


  • 1 1/4 cup brown sugar

  • 2/3 cup of butter

  • 1/2 cup Fox & Glove maple syrup

  • 2 Fox & Glove eggs

  • 2 tsp. vanilla

  • 2 cups flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1 cup frozen raspberries

  • 2 cups powdered sugar

  • 1/4 cup Fox & Glove maple syrup

  • 2 Tbsp. butter

  • 2 Tbsp. milk

  • 1/4 cup raspberry jam


  • Preheat oven to 350 degrees.

  • Line a 13x9 pan with foil and grease.

  • In a medium saucepan, over medium heat, mix: brown sugar, 2/3 cup butter, 1/2 cup maple syrup until butter is melted.

  • Cool syrup mix and in eggs and vanilla.

  • Stir in flour, baking powder and baking soda.

  • Add raspberries.

  • Spread batter into pan and bake for 30 minutes.

  • In a medium bowl mix powdered sugar, 1/4 cup maple syrup, 2 Tbsp. butter and milk.

  • Smooth frosting over cooled bars in pan and then spoon jam, in small mounds on top of frosting.

  • Use a thin utensil to swirl jam into a marble.

  • Use foil to lift bars out of pan, cut and serve.


I love hearing how you put these recipes to use in your own homes. Let me know what you liked or didn’t like, changes you made and if these desserts were winners or not. Leave a comment below!

Bloom & Grow,


You Can Make These "To Die For" Creme Pies!

I have a confession!

I don’t really love pumpkin pie.

I know, I know… it is the traditional Thanksgiving pie, and I don’t hate it…

But there are so many scrumptious pies to be made and eaten that I can’t waste a perfectly good feast day with just pumpkin pie.

Now, normally I follow a ketogenic diet.

But for feast days like Thanksgiving, Christmas and Easter I play loose with the diet and eat pie.

I hinted to my two faves over on my instagram account and I was inundated with requests for the recipes so I decided to share them here.

These will make great additions to your dessert table right beside the pumpkin pie.

Farmstead Coconut Creme Pie

Filling Ingredients:

  • 14 oz coconut milk

  • 1 cup heavy whipping cream

  • 1/2 cup sweetened shredded coconut

  • 2/3 cup of sugar

  • 1/4 tsp salt

  • 5 egg yolks from Fox & Glove Farmstead Eggs

  • 1/4 cup cornstarch

  • 2 Tbsp. butter

  • 1 1/2 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cup heavy whipping cream

  • 1 1/2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 Tbsp. sweetened shredded coconut, toasted

Crust Ingredients:

  • 8 graham crackers (entire length)

  • 5 Tbsp. butter

  • 3 Tbsp. sugar

Crust Directions:

  • Pre heat oven to 325 degrees.

  • Crush graham crackers into fine even crumbs.

  • Melt butter and mix with crackers and sugar.

  • Press mix into a 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer; coconut milk, heavy cream, shredded coconut, 1/3 cup of sugar and salt on medium-high heat, stirring occasionally.

  • In a separate bowl whisk egg yolks, cornstarch and remaining 1/3 cup sugar together.

  • Whisk 1 cup of simmering mixture into yolk mixture to temper. Pour slowly so as not to cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter and vanilla. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firm against filling.

  • Chill for 4 hours.

Topping Directions:

  • Toast coconut on broil in oven. Watch carefully and do not walk away! It doesn’t take long.

  • Mix cream, sugar and vanilla in blender until stiff.

  • Spoon or pipe whipped cream onto pie filling (don’t forget to remove the plastic wrap.)

  • Sprinkle with toasted coconut and serve.

coconut creme pie.png

Farmstead Chocolate Creme Pie

Filling Ingredients:

  • 2 1/2 cups heavy whipping cream

  • 1/3 cup sugar

  • Pinch of salt

  • 6 egg yolks from Fox & Glove Farmstead eggs

  • 2 Tbsp. cornstarch

  • 6 Tbsp. butter

  • 6 oz chopped bittersweet chocolate

  • 1 oz unsweetened chocolate

  • 1 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cups heavy whipping cream

  • 2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 to 2 Tbsp. chopped chocolate

Crust Ingredients:

  • 16 chocolate sandwich cookies (do not use double stuffed)

  • 4 Tbsp. butter

Crust Directions:

  • Heat oven to 350 degrees.

  • Crush cookies and filling into fine even crumbs.

  • Melt butter and mix with cookies.

  • Press into 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer: heavy whipping cream, 3 Tbsp. of the sugar and salt on medium-high heat, stirring occasionally.

  • In separate bowl whisk together: egg yolks, remaining sugar, and cornstarch.

  • Whisk 1 cup simmering mixture into yolk mixture to temper. Pour slowly so as to not cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter, vanilla and chocolate. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firmly against the filling.

  • Chill for 4 hours.

Topping Directions:

  • In a blender mix heavy whipping cream, vanilla and sugar until stiff.

  • Pipe or spoon onto pie, making sure to remove plastic wrap from filling.

  • Sprinkle with chopped chocolate and serve.

There you go!

Scrumptious creme pies for your feast!

Drop me a note in the comment section below if you have questions or want to tell me how it goes.

And if you are looking for a keto dessert for your holiday feast drop me an email at and I’ll send you a crustless pots de creme recipe that mimics a cream pie.

Bloom & Grow


Natural Ways To Fight Fall Inflammation & Feel Fantastic! Sew

I was planning on continuing to talk about Real Food this week…

But a very timely topic landed on my radar.

My friend and fellow flower farmer, Lori Jo Hernandez, from Three Acre Farm, contacted me because her knees have been bothering her.

She is about to embark on fall garden cleanup (like a lot of us are) and dahlia tuber digging season (for all us flower farmers) so she’ll be spending alot of time on her hands and knees.

Lori is not keen on popping pills to keep the inflammation down and wanted to know if I knew of something that would work as a natural anti-inflammatory?

Well, it just so happens I do and I’m so glad she asked.

While I am thankful for modern medicines and there is a place and time for them. We as a society tend to pop a pill and call everything good.

But most modern medicines don’t offer cures (even if we think they do). They mostly just treat symptoms.

Modern pain killers are strong and powerful but there are also risks and side effects that we often don’t take into account.

Acetaminophen and Ibuprofen are not benign. Ibuprofen can increase risks of heart disease and Acetaminophen can cause liver failure. They both can cause leaky gut syndrome.

Studies have shown that even a single dose of a popular over-the-counter pain medicine can change brain chemistry.

Many experts in the health field speculate that if the major OTC pain relievers we rely on today were to be brought to market now (and before the FDA) they wouldn’t pass.

But guess what!?

You can be a master of your own health with medicinal foods and herbs. They are gentler, safer and have less side effects than their chemical cousins.

Most herbs (and medicinal foods) are a journey. They work in your body over time to tone and strengthen body systems. They work to alleviate the source of the problem rather then just treat a symptom.

So now, rather than later, is the time to start on the road to an anti-inflammatory lifestyle.

Inflammation is a natural reaction in your body. It is a form of self-correction and a strategy of the body to heal itself. The body is trying to tell you that you need rest.


Rest and Stress Reduction:

I know what you’re all thinking. I have to get this (whatever it is) done! I have a deadline.

I am right there with you but your adrenal system needs time to replenish or your body will break to the point where you are forced to rest.

Coincidently, as I was writing this, I found out that a friend seeing a naturopathic doctor, was just told to reduce her work week to 20 hours/week, to give her body time to rest and reduce the extrordinarily high levels of inflammation occuring in her.

God gives us an example of rest at the very beginning of the Bible. He created the earth in six days and rested on the seventh. Not because he was tired and needed it, but to model rest for us.

This is such an important concept to Him that He put it in the Ten Commandments, “Remember the Sabbath day by keeping it holy. Six days shall you labor and do all your work…” You can find the verses in Exodus 20: 8-11.

I am not telling you that a specific day has to be your rest day, but if it was important enough for God to tell us to do it, we should do it.

Also helpful for rest is ditching tech for a time and allow your natural “old time” rythms to return. Don’t stay up all night watching screens. Sleep!

Make sure to build downtime into daytime as well. Your body shouldn’t be in fight or flight all day. Short periods of calm (I call them sit downs) through out the day give your body a chance to chill and calm itself. It’s a chance to regain energy and focus for your next task.

Along with rest there are herbal options to help you strengthen your body systems, build endurance, and reduce stress.

  • Ashwagandha is an endurance herb. Instead of giving you a boost, like caffeine does, it preserves your energy. A cup of daily tea from it’s root will build your body up over time.

  • Tulsi (Holy Basil) has been found to protect the body from chemical and physical stresses and can have positive effects on memory and cognitive function. Tulsi leaves can be consumed fresh daily or as a tea. Another option is to diffuse the essential oil into the air.

  • Medicinal Mushrooms such as Reishi and Chaga help your body deal with the effects of depleted energy, inflammation and stress. Put mushrooms in your bone broth and soups or drink it as a tea in place of morning coffee.

  • Nervine herbs such as chamomile, lemon balm, hawthorn, kava, skullcap, Californian poppy, passion flower, blue vervain, hops and valerian are all calming and slightly sedative. These all work great in teas as well. Drink a cup before bed time. (Can you tell I am a huge proponent of tea drinking! Just the act itself forces us to slow down. Tea is not gulped it is sipped.)

Food Intolerances/Leaky Gut

Because of the poor state of our food system and how we eat, many people have “leaky gut syndrome” and don’t even realize it. Food intolerances are magnified when you have leaky gut and leaky gut can cause food intolerances.

Ridding your diet of gluten, dairy, and refined carbohydrates can truly help alleviate inflammation.

Of course each person is different. I am not bothered by dairy but have found that my minor inflammational issues have cleared up on the Ketogenic diet (low carb/sugar/wheat).

Make sure you are eating plenty of healthy fats and purchase a good anti-inflammatory cookbook to help you find out what your triggers are.

Also invest in Dr. Josh Axe’s book, Eat Dirt. This book will get you on the path to healing your gut and/or improving your gut biome.


Turmeric is all the rage now. You’ve probably heard it is awesome for inflammation but there are other spices that work great as well.

Poppy seeds, red pepper, cayenne, and ginger all have warming effects on the body as well as Turmeric.

Mix these in a topical salve for some immediate, targeted pain relief or use them daily in your cooking to build up the benefits of these medicinal foods in your body.

Willow Bark

You probably all know that aspirin is derived from willow bark. But modern aspirin can chew up your stomach. Making a tea from willow bark (or it’s young leaves, or the whole plant if it is small) as well as from poplar or aspen bark is excellent for alleviating pain and inflammation. Mix some meadowsweet (a demulcent) into the tea as well and your stomach will not get irritated.

Willow bark does thin the blood so do not take internally if you are on other blood thinning medications. However, bathing in it will relieve aches and pains as well.


I know very little about this form of inflammation relief but it is very popular in Chinese medicine and has been proven to reduce pain from inflammation. If you have severe or chronic inflammation I would suggest that you research this subject a bit more and give it a try.


You can find everything I’ve talked about at a good, local, health food store, herb farm/herbalist (I am working on a line of Fox & Glove herbs and products now.) or online. Many times you can get a premade product but a cost effective method is to get the basic herbs and spices and prepare them yourself.


How To Make A Simple Tea:

  • Use one ounce of dried herb or two ounces of fresh herb material.

  • Bring 1 quart of water to just under boiling and pour it over the herb.

  • Let it steep for 20 minutes.

  • Makes about 3 cups of tea which can be consumed throughout the day.

How To Make Spice Salve:

  • 1 cup coconut oil

  • 1/4 cup beeswax pastilles

  • 1 Tbsp. cayenne pepper

  • 1 Tbsp. ginger

  • 1 Tbsp. turmeric

Mix spices with oil and let sit in a warm place overnight. Strain through cheesecloth. In a double boiler, combine infused oil and beeswax until beeswax is melted. Pour mixture into a small tin or jar. It will harden as it cools. Store in a cool, dark place.

Honey Turmeric Chicken:

  • 4 chicken thighs

  • 2 cloves of minced garlic

  • 1 1/2 Tbsp. local raw honey (You can also use maple syrup.)

  • 1 Tbsp. soy sauce

  • 3/4 tsp. turmeric

  • A pinch of cayenne pepper

  • A pinch of sea salt

  • 1 Tbsp. coconut oil

Mix garlic, honey, soy sauce, turmeric, cayenne pepper and salt in a medium bowl. Coat chicken with mixture. Heat a skillet on medium heat. Add coconut oil to skillet to melt. Add chicken to skillet and cook on both sides until golden brown.

*This is not a keto recipe! You can try it without the honey if you want it Keto, but I think the honey helps the spices adhere to the chicken better.

There is one more anti-inflammatory herb you can use in your natural tool kit but I saved it for last because it is not ingestible like everything else. This one is purely topical.


An important medicinal herb in Europe, it is considered unsafe for internal use in America by the conventional medical establishment.

It was used by Native Americans, though, to treat muscular injury and back pain.

The flowers of the herb are dried and used in topical herbal preparations. You can add 1 Tbsp. of dried arnica flowers to the salve recipe above.

I hope you find these suggestions helpful in your fight with inflammation. I am a firm believer in letting food (and herbs) be our medicine.

I would love to hear your experiences so please share your herbal stories and healing experiences in the comment section down below.

I would like to remind everyone that I am not a doctor or nutritionist.

I make no claims to treat or cure any conditions. I highly recommend you do your own research on each herb or treatment.

If you are on other medications, herbal supplements, are pregnant or trying to get pregnant, have a compromised immune system or are thinking of giving anything to children or the elderly please consult with a doctor first.

Until Next Time,

Bloom & Grow!



So You Want To Eat Real Food!

I sat down and wrote this post three or four times (and scrapped each copy) which is why it has taken so long to get this post up and out.

I mean, you just want to eat healthy, right?

It shouldn’t be hard. But it can be frustratingly hard!

The state of our food system is bad.

Food is no longer always food.

But if you’re up for some work, learning new skills and, of course, some change and think you want to give real food a try, I have some simple tips to lay your foundation and help you decide what to eat (What is real.) and what not to eat. (What is junk.)

In this post I am not targeting any specific style of real food eating (keto, vegetarianism, paleo, etc.) but focusing on all types of real foods.

Government Doesn’t Always Know Best

Throw out the food pyramid, plate or whatever the USDA is telling you these days. Instead eat (in moderation) from the four food kingdoms.

  • Plant: fruits, veggies, grains, herbs, etc.

  • Animal: land and sea

  • Fungi: mushrooms and their relatives (Gathered or grown by someone knowledgable.)

  • Bacteria: probiotics and fermented foods

It’s Not About Social Status

Go Organic! It isn’t just some trendy fad for millenials. It’s not even because these foods often have higher nutrient content than their conventional cousins.

These foods really are exposed to far less toxins and other things. (Genetic modification, drugs, poisons etc.) This means you will ingest far fewer toxic chemicals, “frankenfood”, antibiotics and hormones.

Did you know that it is common conventional practice to spray wheat with glyphosate (cancer causing, weed killing, poison) a few weeks before the wheat is harvested, to kill the crop and speed up drying? Think about the grains you consume (Unless you are keto or paleo it is a lot!) How much poison are you potentially ingesting?

Another example…

Did you realize that workers in potato storage facilities are known to wear hazmat suits because the pesticide (methamidophos) they spray the potates with, in the fields, is so toxic that it takes six weeks to “gas off”. Yum!

I know that organics cost more, but think of it as a trade off; spending your money on your health now, rather then on healthcare later.

Buy the most organic items that you can fit into your budget and support small farms where you know where your money is going. Wouldn’t you rather fund a farm kid’s new bicycle over a corporate big wig’s BMW?

Use Your Kitchen

Buy the most minimally processed food you can.

I know not everyone wants to have a field of wheat in their backyard, but if you enjoy baking bread and have the time, then do it.

If that isn’t reasonable, then find someone ( a local baker or bakery) and purchase from them.

Last resort go to the store and buy a commercial loaf of organic bread, but know the farther you get from the original ingredients, the less real your food gets.

Educate Yourself

Read and understand food labels.

If there isn’t a label, the chances are good that it is a real food. If it has a label, do you recognize the ingredients?

Words like modified, enriched, hydrogenated, hydrolyzed and artificial, as well as any word followed by numbers are telltale signs that what you are looking at isn’t real food.

In the case of produce, learn the codes:

  • If the number starts with a 9 the item is organic. 9 is fine!

  • If the number is a 3 or 4 then it is conventionally grown. 3’s and 4’s are bores.

  • If the number is an 8 it means the item is genetically modified. 8 is not great!

Less Is More

Is the item packaged? Real food requires little or no packaging. If you have to peel a cylinder and press it with a spoon to pop it open… probably not real food.

What Would Great-Grandma Do?

Can you make it at home, recognize it in nature or in history?

If you’re wondering how the heck a food was made (spray cheese), can’t find it in nature (blue raspberry), or great-grandma wouldn’t recognize it (cheese puffs) then it more than likely is fake.

Think of butter. It comes from milk. Pretty simple stuff. Now what about margarine? Think about what you would need to replicate it at home? A lot more than milk.


Has the food been altered form its original state to make it more healthy?

Pasturized milk, skim milk, low-fat dairy, egg substitutes, anything fortified, enriched or diet. (Yep, I don’t care if it has zero calories! The only zero calorie item you should be ingesting is water… maybe tea/coffee.)

Don’t think you are doing yourself a favor eating/drinking these types of foods. They do more harm than good.


How long does the item last before it goes bad?

Compare a store bought cream filled sponge cake with one made at home, from scratch. One is going to last through a nuclear war and one is going to spoil quickly. Which one is real? (Real doesn’t always mean healthy too! We will be dealing with sugar, shortly.)

Now let’s think of an item that lasts longer naturally than when purchased at the store. Eggs! My unwashed farm eggs last longer on the counter compared to washed store eggs in the refrigerator.

It is important to note that food preservation has been around for thousands of years even before the method of canning was discovered in the early 1800’s. Preservation in itself isn’t bad as long as the food is not radically changed.

Pass On The Sweets

Sugar! Uh huh. I told you it was coming.

Unless you use raw honey, true maple syrup, unrefined stevia leaves, or maybe grind up an organic, un-genetically modified sugar cane stalk, added sugar isn’t real.

The refining process, the genetic modifications, the poisons used on the crops, lead to a substance that, while tasty, holds no nutritional value for us. It is addictive and inflammatory!

Historically, sugars were hard to obtain and rare. They were expensive and only used on special occasions.

Fruits and other naturally sweet foods were eaten in season or preserved but not available all the time and not in the quantities we have them in today.

Sugar, even organic sugar or natural sugars, should be used sparingly!

Here is where reading those nutritional labels will come in handy.

Sugar is added into most foods these days and comes under the guise of many different names: Fructose, high fructose, syrup, glucose, dextrose, sucrose, artificial sweetners, natural sweeteners, and on it goes. There are like 150 different names for sugar now.

You can find sugar in mouthwash, toothpaste, fitness “water”, vitamins, processed meats, yogurt, bread and so many other places it shouldn’t or doesn’t need to be.

The Wrap Up

So yeah, our conventional food system is way messed up, and figuring out what real food is, let alone actually finding it, preparing it and eating it is complicated.

But don’t give up hope. Just like any new activity there is a learning curve. Real food eating is a skill. You’ll need to practice to get it down. But it is so worth it.

The difference in how you will feel is amazing: your energy and stamina, your brain capacity, your emotions, they are all linked to the food you fuel your body with.

You can do this! I know because I did it and am doing it. I’m not perfect (cookies and french fries are my weaknesses) and you won’t be either but isn’t it worth a try?

Here is a recipe to get you going!

Fox & Glove Homemade Applesauce

  • 6 organic apples ( I like to mix Cortlands and Granny Smiths)

  • 1/4 cup real maple syrup (available at our farm store)

  • 1 Tbsp. cinnamon

  • 1 Tbsp. lemon juice

  • A dash of salt

Peel, core, and chop apples into small chunks. Place apple chunks and the rest of the ingredients into a medium sauce pan on medium heat. Cook and occasionally stir about twelve minutes until the mixture is soft. If you like a smoother texture you can blend the sauce in a blender.

*Makes three cups of sauce. Keep refrigerated for up to one week. If you are Keto just skip the added syrup.

Next blog post we’ll tackle how to actually maneuver into real food eating: Baby steps, walking, running and then the long haul marathon. So keep checking back and if you have questions or comments make sure to leave them below in the comment section.

Until then…

Bloom and Grow,


Is the ease of processed food killing you?

Let's face it ladies, our lives are very, very full.

I'm all for life-hacks and short cuts and things that make life easier.  But not at the expense of my health and my family's health. That is why I advocate for real food.

In Dirty, Awesome Natural! A Guide To Real Health (Sign up to get it here, FREE) my #1 tip to improving your health and that of your loved one's is EAT REAL FOOD! Stop eating processed food.

Processed food is so deceptive. It's cheap. It's quick and easy to get on the table and, usually, it's tasty.

I love that my kids can go to the pantry, pull out a box of cereal and get breakfast themselves. But what are they really eating?

A big bowl of pretty poison:

  • Grains sprayed with weed killer- glyphosate.
  • Refined sugar that offers no nutrition.
  • Toxic chemical food-dyes
  • Food so dead they have to add vitamins and mineral into it. (That's what fortified means.) 

Processed foods started showing up around the industrial revolution as mechanization and technology allowed mass production to develop, dropping prices on foods that had previously only been reachable by the wealthy.

Everyone one wanted to eat like the wealthy. Sugar and white flour!

This privilege of the wealthy exisited even in Biblical times.

Proverbs 23:1-3 "When you sit down to dine with a ruler, note well what is before you, and put a knife to your throat if you are given to gluttony. Do not crave his delicacies, for that food is deceptive."

There is nothing new under the sun and nothing has changed.

Today's processed foods look and taste like food but actually deprive the body of essential nutrients and aggravate nutritional loss. They increase the need for higher amounts of food to reach the needed daily intake of nutrients to remain healthy.

Today's commercial food system also seeks profit over health.

4/5ths of foods that American's eat are genetically modified, grown in nutrient depleted soil, and sprayed with pesticides to keep profit margins up.

Foods are also filled with extra additives (such as gluten - used as a filler and binding agent- and sugar) or contain hormones and antibiotics (because that is what was injected into farm animals) all to keep food  plentiful and cheap.

Studies have found that up to 20 chemicals (anything given to the cow) can be found in pasturized and homogenized milk yet the beneficial bacteria that our gut biome needs are killed off.

No wonder our guts are leaking and allergies and auto-immune diseases are running rampant. Our food is no longer food.

So what is the next step? Should we all just stop eating? (Actually fasting is very beneficial- but that comes later.)

The next step is learning to recognize what real food is and reclaiming the kitchen as the true heart of the home.


In my next post I'm going to give you some tips and tricks on how to identify if a food is real! But first I'm going to leave you with a great option to replace that breakfast cereal sitting in your cupboard.

Toasted Coconut & Walnut Cereal (Serves 4)


  • 2 cups unsweetened coconut flakes
  • 1/2 cup coarsely ground walnuts
  • 2 tsp. vanilla extract
  • Ground cinnamon
  • Powdered Stevia


  • Preheat oven to 350 degrees
  • Line a cookie sheet with parchment paper
  • Spread out coconut and walnuts on sheet, evenly
  • Toast in oven about 5 minutes until lightly brown
  • Transfer to bowl and mix with vanilla
  • Add cinnamon and stevia and toss until evenly coated
  • Serving size is 1/2 cup; Add your favorite "milk".
  • Store unused cereal at room temperature in an airtight container.

I hope you enjoy it! We're going to tackle this eating thing together. One step at a time. Got a question, comment, tip or recommendation? Share it in the comment section below so we can all learn together!

Until next time,

Bloom and Grow!















Where Does Your Food Come From?

Where do you get your food?

Chances are pretty good you hit up the local supermarket at least once or twice a week and load up your grocery cart (Trolley, if you're British.) with what you need.

Yup, I do it too. It's easy. But is it best?

In the great scope of history, this type of shopping experience is just a blip on the screen of time.

The first "supermarket" type experience was in 1916 when Piggly Wiggly opened in Memphis, Tennessee. 

Before this remarkable, NEW, way of shopping, customers would bring a list to a clerk at the store who would gather their items, sometimes having to weigh them out into separate packaging from bulk supplies.

You also made trips to many different retailers. The local butcher for meat, the bakery for bread and you had perishable items like milk delivered to your doorstep.

Something else that most people had and utilized in their home was a LARDER: A room or area in their basement or cellar where they kept their stores of food. Food they had preserved themselves.

If a storm was coming, or some other problem arose, you didn't need to rush down to the store and hope that the shelves weren't bare. You already had what you needed, for the most part, at home.

Contrast that to today: Modern day statistics say that an average town has approximately three day's supply of food. That doesn't sound comfortable does it?

Even if you shop weekly at farmer's markets, the chances are the quantities you purchase are minimal.

Farmer Joel Salatin predicts, in his book, Folks, This Ain't Normal, that "if people went to farmer's markets to buy serious food, they'd wipe out the whole place in about twenty minutes."

You see food used to be stored up. You bought food in bulk when it was in season and preserved it in many different ways.

I was blessed to grow up in a home that did this. We caught boat loads of perch and crappie and, as a family, would filet and freeze the bounty. We shucked, blanched and froze freezers full of corn. We canned beans and fruit. We made applesauce, fruit leather and jams.

One of my most treasured memories is standing in the kitchen of my Michigan home, as an adult, canning cherries with my mom. She looked over to me and said, "I never thought I'd be standing here doing this with you. It's such a blessing."

She knew the importance of perserving food and was so happy that I had come to realize the same thing. (Let's just say as a teen I was less than domestic.)

Have you ever given food preservation a go? Would you like to try?

Now is the perfect time to test the waters. Gardens and fields are at the height of production giving one last push of abundance before fall sets in.

Tomatoes are a great option to "put by" or can.


Preservation Method 1: Water Bath Canning Tomatoes

Supplies Needed:

  • 20 lbs. of tomatoes
  • Lemon Juice
  • Water bath canner (huge pot)
  • Canning jars, lids and rings
  • Jar Grabber (to lift jars out of boiling water)
  • Lid lifter (magnet to pull lids from boiling water)
  • Funnel (Keeps mess down when filling jars)
  • Plastic or wooden spoon (for removing trapped air in jars)


  • Sanitize jars, lids and rings- jars can be run through the dishwasher, I boil my rings and lids in a small pot of water for a few minutes on the stove top.
  • Fill your canner 1/2 full of water, place a lid on and start heating. Also have a smaller pot of boiling water started for filling jars.
  • Rinse and dry all tomatoes.
  • Fill sanitized jars with whole or cut tomatoes. I do not remove skins or seeds because both contain many vital nutrients. Leave about 1/4 inch of room at the top of the jar.
  • Add lemon juice to each jar- 2 Tbsp./quart, 1 Tbsp./pint
  • Finish filling jars to 1/2 inch of the top with boiling water.
  • Use the handle of a plastic or wooden spoon to free air bubbles by sliding it up and down around the inside edge of the jar.
  • Make sure the lips of the jars are clean of any tomato splatter. Use a rag, wash cloth or wet paper towel to wipe the lips and then place lids and rings on jars, making sure to tighten snugly but not too tight.
  • Place jars in the boiling water in the bath canner, making sure that there is at least an inch of water covering the tops of the jars. Keep the water boiling and process the jars of tomatoes for 40 minutes (pints) and 45 minutes (quarts). If you are at a higher altitude you will need to adjust the times and boil longer. (Google will be your friend to find out your altitude and how much time to add.)
  • Lift jars out of the water and let them cool overnight. Check to make sure each is sealed correctly by pressing the lid of the jar in the center. If it pops up and down it isn't sealed. Put the jar in the refrigerator and use right away.
  • Store sealed jars in a cool, dark place. Plan to use them within a year for soups, sauces and casseroles.

Preservation Method 2: Oven Drying Tomatoes


  • 2 lbs paste tomatoes
  • Salt
  • Olive oil
  • Chef's knife
  • Large bowl
  • Wire cooling racks
  • Aluminum foil
  • Cookie Sheet
  • 2 pint size canning jars, lids, rings


  • Rinse and dry tomatoes
  • Slice and core tomatoes- slice in half length-wise, cut a shallow "V" on each side of core to remove it.
  • Remove seeds and pulp- since we are drying the fruit it is necessary to remove as much moisture as possible before hand.
  • Season tomatoes with salt, tossing until coated thoroughly.
  • Remove all oven racks but one and move it to the lowest level in the oven.
  • Heat oven to 200 degrees Farenheit.
  • Make a dozen or so, golf ball, sized aluminum foil balls and flatten slightly.
  • Lay out tomatoes on the wire cooling racks, don't let them touch, and stack racks on the cookie sheet using the foil balls as spacers in the corners between racks.
  • Put the cookie sheet in the oven and dry tomatoes until the edges shrivel but the fruit is still plump. (4 to 6 hours)
  • Cool tomatoes to room temp. and transfer them to pint jars. Cover with olive oil (leaving 1/2 inch of headspace) and refrigerate for up to two months or freeze for up to six months.
  • Use them on top of eggs, pasta and toast!

Bonus How To: Saving Heirloom Tomato Seed


  • Heirloom or open pollinated tomatoes (Hybrid tomatoes will not work.)
  • Plastic cups
  • Labels (scrap paper and tape will work)
  • Strainer
  • Plate
  • Glass jar for each type of seed
  • Q-tip for each jar


  • Wash tomatoes, dry, cut in half across the middle horizontally (not stem to base).
  • Gently squeeze the tomato seeds and juice into a platic cup, labeled with tomato variety. Fill cups about half full and move them somewhere out of direct sunlght.
  • Allow cups to sit 3 to 5 days until covered with white mold. (You may need to add a little water to keep the seeds floating.)
  • Scrape off mold with a spoon but don't remove seeds.
  • Fill cup with water and stir. The viable seeds will sink to the bottom.
  • Pour off water and discard floating seeds. Repeat until seeds are thoroughly clean.
  • Pour remaining seeds into a strainer and rinse again.
  • Place seeds on a labeled plate and dry for 1 to 3 days, keeping the out of direct sun. Make sure they dry and don't stick together- stir at least twice a day.
  • Store seeds in labeled glass jars with a q-tip taped to the lid (to absorb extra moisture) until planting time.

Whaddya think?

Are you willing to try any of these preservation methods?

Are you willing to start a home larder?

It is so much fun to go grocery shopping in the comfort of your own home and proudly satisfying to see abundance stocked, not at the store, but in your own dwelling place where you can access it 24/7.

Don't let your food supply rest in someone else's warehouse. Become your own store!

Got questions? Leave me a comment below. Want to come to a canning class? I'd love to organize one. Let me know if you are interested. You can comment below or email me at

Until next time,

Bloom and grow