Lacto-Fermentation: Choosing Your Salt

Lacto Fermentation Salts

Salt is the key ingredient to a good ferment. New fermenters often get caught up in the different types, so to help clear the air we've made an overview of the most popular salts to help you choose which is right for you. You can use any iodine-free salt in your ferment, so don't bother buying new salt just to follow a recipe. 

View full article →

View full article →

3 Detox Water Recipes

Moving into the New Year, many of us have our own personal objectives to become a better, healthier or happier person. For some, those goals include losing weight or eating better in general. Diet and exercise aside, there is one thing everyone should do to improve their health: drink more water. 

These 3 detox waters will keep you hydrated, plus offer additional benefits when paired with a healthy diet and lifestyle.

View full article →

View full article →

Condiments: Fermented Hummus

By making your hummus, you control what goes in and can reduce your intake of preservatives. Making small, healthier substitutions like this will go a long way for your health when you consider how often meals are accompanied with condiments. 

Last week we posted a delicious recipe for fermented ketchup and this week we're going to be sharing a recipe on Fermented Hummus. 

View full article →

View full article →

How to Make Overnight Oats

We love making overnight oats because we get to use Mason jars and our Chalk Tops + Top Chalk. Easy, healthy, delicious and adorable (everything looks cuter in a Mason jar), overnight oats will revolutionize your morning. 

Here is our favorite recipe for Dairy-Free Raspberry Banana Oats.

View full article →

View full article →

3 Mason Jar Salads for Lunch

Healthy Salad with Vegetables in a Mason Jar

All of a sudden preparing salads in Mason jars has become a thing. The simple, vintage presentation is charming, but there’s a practical function that will save your lunch box from oil stains and balsamic-stench.

View full article →

View full article →