Category Archives: In the Kitchen

Local Fermenators Pot Luck & Learn.

Local Fermenators Pot Luck & Learn.

Come gather with other local foodies to partake in delicious and nutritious food. Engage in conversations about farming, health, food and of course fermentation.   Children are welcome!   Here’s Paul with Scott giving the hot sauce a wif! DElighted! Get busy in the kitchen making fermented food that you take home to integrate into… Continue Reading

Leo’s Kale Chip Recipe

Leo’s Kale Chip Recipe

This are delicious with a cheesy and slightly spicy taste. Most of the ingredients are sourced from our friends at Redfire Farm. You can easily make these at home and they taste amazing. You definitely can’t eat just one. Shannon is really happy about this batch. :-) Start with soaking these ingredients. Soak Ingredients: 1… Continue Reading

Green Smoothies

Green Smoothies

A smooth, creamy, and delicious nutritional powerhouse in a glass… Incorporating green smoothies into your day as a breakfast option or meal throughout the week is a wonderful way to replenish and refuel your body. It can be difficult to consume as many green foods as we should for optimal health and energy since leafy… Continue Reading

How we make Bone Broths.

This is from our exploration with the GAPS Diet. We simmer bones over night with onion, garlic, carrots and celery. We place whole onions, garlic in the pot skin and all, you can break the carrots and celery with your hands. You can easily pick the skins of the onions and garlic when your sorting… Continue Reading

A Journey to Digestive Health: The GAPS Diet

Hello Clearpoint Center readers, health and nutrition enthusiasts! I’m Emma Broadhurst and I’m presently working with Steve and Shannon to help reignite the ClearPoint Center blog, website and generally assist in advocating all the magnificent things they have to offer. I do some writing, discussion on nutrition and health as well as recipe development over… Continue Reading

Sourdough lunch spread

Today’s lunch consisted of yummy goodness from our experimentation in fermentation. Shannon made a whole wheat sourdough bread with a spread of homemade sauerkraut, cheeses, olives, local relish, olive oil and butter. We even had some dried wild harvested nettles to sprinkle on top.   Continue Reading