Re-Grow Roots

Learning to live harmoniously in Missouri.


Macadamia Nut Pesto Recipe – raw and vegan :)

For about 3 years of my life I was living in the coastal, tropical goodness of Vista, Escondido, and Oceanside, CA. During that time I somehow found a guy living on a macadamia / citrus orchard given to him by his parents who has passed on. The man had no use for his macadamia nuts so I went over there and harvested THREE macadamia nut trees. Oh my gosh… it was heavenly. Carlos (my handsome lover) came over to help me crack those nuts, and then I created some amazing recipes like this one, for …

Macadamia nut pesto – raw, vegan, and delicious


  • 1/3 cup raw nuts
  • large bunch of basil
  • 5 garlic cloves (more or less, depending on preference)
  • grated raw cheese
  • 1/4 tsp. sea salt
  • 1/4 coconut oil or other organic, unrefined oil of choice
  • 1/2 large lemon – juiced

prepare the goodness

My preferred method is to chop all of the dry ingredients BY HAND with a big, chopping knife. Leave out the lemon and oil.. just chop all the dry stuff really small and mix it up real nice. Then mix in the oil and lemon and serve! If you want to make a whole lot of this, you can store it in your freezer without the oil and lemon.

Another option is to use a food processor or high powered blender to blend/chop it up. 🙂

other nut options

Macadamia nuts are expensive if you don’t have access to someone’s free orchard bounty, so you could use other nuts instead. I haven’t tried almonds, but they might make a good pesto. I normally soak my almonds before using them.

Do you have a nutty idea?


Herbal Tincture Recipes


Today I’ll be sharing two tincture recipes with you that have been brewing since 2011. As they sit, the properties of the herbs are extracted into the alcohol that they are submerged in and the tincture becomes stronger.

Brewing directions for both tinctures presented here:

Fill a glass jar at least 1/2 full with the herbs and cover with 40% alcohol (or higher) to an inch or so from the lip of the jar. Let stand for at least 3 weeks, preferably longer.

Remedy for Viruses (Colds, Flu, etc) + Immune booster!

  • 1 part rose hip
  • 1 part elderberry
  • 2 parts usnea lichen
  • 1 part mullein

The elderberry and rose hips have a lot of vitamin C and bio-flavonoids to help your body kill the virus. Usnea lichen is a super immune booster and has antibiotic properties that are specific to the respiratory and urinary systems. Mullein promotes lung health and restores our lungs.

Available in my etsy shop here.

Heart & Blood Tonic

  • 1 part hawthorn berry
  • 1 part ginseng
  • 2 parts olive leaf

This tincture is very powerful and can create a big energy boost. Hawthorn has long been known as a heart tonic. It will actually stimulate your heart to beat and can be used to treat people with arrhythmia. If you are on heart medications, consult a naturopath or holistic healer before using hawthorn.

See my DIY: How to Brew a Tincture for more information. Enjoy!

Interested in purchasing herbal remedies? See my shop @  Roots Apothecary

Shared at: Party Wave Wednesday, The HomeAcre Hop, Tasty Traditions, Thank Your Body Thursday, Fight Back Friday, Eat Make Grow, Old Fashioned Friday, Fresh Bites Friday, Small Footprint Friday

How to Make Lacto-Fermented Beet Kvass


How to Make Lacto-Fermented Beet Kvass aka Borscht

In November 2012, Home Grown Missouri held a fantastic workshop covering fermentation. In this one I demonstrate how to make beet kvass, also known as borscht.

Beet kvass is a potent healer whose benefits are powerful! She is a blood alkalizer, liver tonic, and she works hard at probiotically building gut flora.

This post was featured on: Meal Plan Monday, Living Green TuesdayTraditional Tuesdays, Party Wave Wednesday


Raw Milk Benefits & A Smoothie Recipe

When I was a kid, I really did not like milk. Dairy made me feel queezy, bloated, and even sick sometimes! Until 2011, I considered myself lactose intolerant…

And then I tried RAW MILK!

Jersey Girls 010

Oh let me tell you, this was a turning point in my life! At the time I was a vegetarian in my ninth year of eating a diet with no meat and little dairy or eggs. I ate loads of local vegetables, fruits, and what I thought were healthy grains so I figured I was doing great! But in reality I was suffering from severe tooth decay and candida. I am determined to overcome all of my health issues using only whole foods and natural elements that I can make for myself!

Raw milk is now a staple in my diet. I drink at least 2 mugs of it on a daily basis & I LOVE to make smoothies with it! I know that the raw milk I use is totally safe and totally healthy because I know where it comes from.  Since the milk has not been heated or altered in any way, all of the cow’s living enzymes are in tact and they actually aid in the digestive process of the milk itself! That means all of those wonderful vitamins and minerals in raw milk like calcium and magnesium are super available to your body!

These minerals are part of the important steps I have taken to cure my tooth decay! I am no longer vegetarian because my entire perspective on animal vs. plant has changed, so now I also eat plenty of bone broth (great for bones!) and organ meats too!

Side note – If you have tried raw milk and you still suffer from lactose intolerance, you can FERMENT the milk which breaks down the lactose & makes the milk even MORE digestible and rich with nourishment! At home I make kefir which is totally easy, and we also make cheese and butter from time to time. 🙂

A Smoothie Recipe



  • 2 cups raw milk
  • 1 1/2 frozen bananas
  • handful of frozen pear chunks (or other frozen fruits)
  • 2 celery sticks
  • 1 carrot
  • 1 apple
  • a few dollops of plain yogurt (I get mine locally from Springhill Dairy)
  • optional – splashes of beet kvass or fermented pineapple juice

I love using lots of frozen fruit because it makes the smoothie really thick and luscious! Be cautious and blend on a low setting like chop before you try to liquefy frozen fruits. Once the fruits have been diced a little, then you can start blending on a higher setting. I like to blend it for a nice while so it turns super smooth like paradise! 🙂

Linked up at Tasty Traditions and Party Wave Wednesday

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Rendering Lard, your grandma’s cooking oil

The story that vegetable oil and cooking spray are healthier for you to use in cooking than good ol’ fashioned bacon grease is, to say the least, a MYTH. It seems to me like the movement to get people using corn oil, soybean oil, and other veggie oils (canola, cottonseed, etc.) comes from BIG AG and CORPORATIONS wanting to make BIG BUCKS while spending very little. They make a crappy product for pennies and then feed the public lies that it’s good for them, that it will lower cholesterol, that it’s good for your heart… all lies.

These oils are all UNsaturated, meaning that they will oxidize and create free radicals in your body when exposed to heat. Have you ever sauteed some meat in cooking oil, later to find that the oil turned brown or even black? This is happening in your body as well. Black is carbon is free radicals.. bad for your body. Certain oils are GREAT to eat raw – olive oil, grapeseed oil, avocado oil, apricot oil, etc.. all are great for the body if eaten raw or cooked at low temps. If you are cooking on medium to high temps, it is best to use saturated fats – lard, butter, or coconut oil.

Making lard is super easy! I got 10 pounds of fat from a local farm at the farmers market, from hogs raised on grass and compost scraps mainly. It was super cheap too! I took it home, chopped it into 1-2″ chunks, put them in pyrex cake pans and into the oven on the lowest temp and just let em sizzle overnight. In the morning they still hadn’t cooked all the way down so I put it into a big pot on the stove on low, covered, and finished it that way. After that I had some floating crunchy bits that I strained out and kept for sauces. The rest I put into tupperware to freeze and refrigerate.

Next time I will do it in a crock pot. 🙂

Learn more about the benefits of lard here –

Do you use lard in your kitchen?

This post is linked up to Real Food Wednesday at



how to make // KOMBUCHA // a fermented tea

Kombucha is a delicious effervescent fermented sweetened tea beverage. It has been used for thousands of years to detoxify the body, cleanse the liver, for arthritis pain, and even treat cancer. The Chinese called it an “immortal health elixir”!!

To brew kombucha, you will need a SCOBY – symbiotic colony of bacteria and yeast. Some people call it the kombucha “mother” or mushroom and it is the element which turns the sweetened tea into a living, fermented, enzyme rich beverage. I received my SCOBY from a dear friend of mine, so it wouldn’t hurt to ask around and see if anyone you know might have one. I have noticed that there are a few people on etsy selling SCOBY and entire startup kits, so if you can’t find one locally – support someone on etsy! :)

The Kombucha Recipe
(makes about 2 quarts)

3 quarts filtered water
1 cup sugar
4 tea bags of organic black tea (or 4 teaspoons loose leaf black tea)
½ cup kombucha from a previous culture
1 kombucha SCOBY

Process:  Bring 3 quarts of water to a boil. Add sugar and simmer until it has totally dissolved. Remove tea from heat, add the tea bags, and allow the tea to steep until water has cooled. Remove the tea bags and throw them into your compost bin. Pour the liquid into a 4 quart glass bowl, add the ½ cup of kombucha from previous batch, and then place the SCOBY on top of the liquid. Make an X over the top of the bowl with masking tape and cover it loosely with a cloth towel. (The masking tape ensures that the cloth will not fall into the kombucha.) Transfer the bowl to a warm, dark place, away from contaminants. In about 7-10 days your kombucha will be ready! :)

The perfect kombucha is slightly sour and fizzy, but still has a little sweetness, and it won’t taste like tea at all. It tastes a little like vinegar, in my opinion. Now you can either transfer the kombucha to covered glass containers (mason jars) and put them in the refrigerator or my preferred method is to put it in a wine bottle, cork it, and leave it out. I rarely put it in the refrigerator, and even after it has been opened several times, it still remains fizzy and as good as the day I opened it.

Once the kombucha is ready, you will see a SECOND spongy cake. This is a second SCOBY! You can keep it to use yourself, or give it to a friend. Store your kombucha SCOBY in a glass container with a ½ cup or more of the kombucha you just made. It can be used dozens of times before going bad. If it starts turning black or if the kombucha you make does not properly sour, then the SCOBY may have been contaminated. I like to keep a backup SCOBY in a separate jar for myself in case this happens… but it hasn’t happened yet!

A note about sugar – It is best to use white sugar because it gives the highest content of glucuronic acid to your tea. I have tried making kombucha with brown sugar and it did not ferment very well and was only slightly sour. In my experience, cheap white sugar works best!