My Regenerative Home

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My Regenerative Home

Everyday Inspiration for a Regenerative Home, Life and Planet.

30/12/2021

Our garden green superfood drink is a hit this winter thanks to our freeze dryer. As our selection of fresh garden greens dwindles in January, I look to our winter pantry for seasonal nourishment. This is our scoop and stir recipe for a quick nutrient dense green boost. I stirred one scoop of freeze dried kale powder into cooled lemon ginger tea for a refreshing herbal tonic.

This experiment was inspired by the desire to reduce plastic consumption and recycling in our household. Previously, I purchased supplemental green powders in plastic containers. This year, I decided to grow the greens and figure out how to preserve them. This regenerative solution really works for our family and it's one more reason why our freeze dryer has become a treasured household appliance.

Since our garden superfood drink is - surprisingly - delightfully palatable and invigorating, I plan to expand our winter pantry blends next year. I'm envisioning incorporating berries, herbs, spices, fruit and a diversity of greens and vegetables for greater nutritional support. We'll see what our garden and local orchards inspire next year!

This garden experiment affirms for me how deeply integrated a regenerative lifestlye approach is to support the health and wellness of our bodies and our planet. I'm so grateful.

17/11/2021

An edible herb bouquet for beauty and culinary enjoyment. I treasure the delicate flavours of fresh herbs still available in our fall kitchen garden, because winter is coming. These beautiful herbs inspire flavours in our family meals and provide nourishing teas. Today's fall harvest includes lemon balm, lemon thyme, marjoram, peppermint, oregano, parsely, sage, rosemary and thyme.

14/11/2021

Seeds are sown for the winter garden. I'm experimenting this year to see if our unheated sunroom can function as a greenhouse during our coldest winter months. I'm sowing fresh greens to enjoy between January-April in containers for a harvest that doesn't require trekking through snow. I sowed cold hardy varieties such as kale, endive, lettuce, spinach, mustard as well as herbs.

These seeds will be in the house to germinate and then I'll move them to our grow rack with supplemental light and a heat mat, if needed, as the temperature drops.

Are you growing any cold hardy greens this winter inside?

12/11/2021

I'm making a batch of freeze dried apple cinnamon chips today. The process is simple: slice apples, sprinkle with cinnamon, load the trays in the freeze dryer and press start. If I'm not using cinnamon, I add lemon juice to prevent the apples from turning brown.

When the batch is finished, I store the apple chips in a 3 litre glass jar with an oxygen absorber on the pantry shelf. I sourced a recyclable oxygen absorber, but unfortunately the company couldn't ship to Canada in time for this season.

Our intention is to store locally harvested food for approximately one year to enjoy out of season while reducing our food miles and avoiding goods in plastic during winter months. However, with proper storage methods these freeze dried apples are shelf stable for up to 25 years.

We're mindful to quickly open and close storage jars to minimize oxygen exposure. The jar in the photo has approximately 1 litre of freeze dried apples remaining and it has stored perfectly for over two months with frequent visits. Our storage method seems to be successful to use on demand even with some oxygen exposure. We're successfully testing jars over 5 months now!

Freeze dried apples taste like candy, but without added sugar and they maintain over 95% nutrient density of a raw apple. As a regenerative home health enthusiast, once I figure out the zero waste oxygen absorber, this is a home run for our family. Freeze dried apples are a family favourite, including our dog!

10/11/2021

Making homemade mustard is a small way I can reduce my family's recycling and plastic consumption. We love spicy, tangy and creamy mustard, which is easy and quick to make without any added preservatives. For this batch, I combined yellow mustard seeds and brown mustard seeds that I saved from the garden with apple cider vinegar, water and salt. I let the mixture rest for 24 hours on the counter, after which I set aside a few tablespoons of mustard seeds and blended the rest. I mixed back in the mustard seeds and transferred the mustard to a glass jar to store in the fridge. It's spicy!

Mustard seeds are a staple in our pantry, whether purchased in bulk or saved from the garden. In addition to making mustard, I grow mustard microgreens during winter months when fresh greens are limited and I sow a variety of mustard greens in the garden during the growing season. Mustard seeds bring so much nourishment, texture and flavour to our home.

Do you have a favourite homemade mustard?

02/11/2021

Rosemary is my desert island herb and I almost lost this beautiful plant this summer. My dad has a gift with rosemary plants and after several troubleshooting calls from me, he offered to tend to my failing plant. I wish I had a before and after picture, because the transformation was so great that I had to ask my mom if he put a different plant in the pot!

My dad significantly trimmed the roots of the badly root bound plant along with its many dead stems. He replanted it in a larger pot with fresh soil and gave it plenty of sunlight, water and love. After watching my dad work with plants my entire life, I really don't think the love factor can be underestimated.

Rosemary plants can't survive winter in zone 6b, so I bring my plant inside well before the first frost and it stays in our unheated sunroom until I return it outside in spring. This rosemary plant brings so much flavour to sweet and savory dishes in our home, warm tea during the fall and winter, and its aroma can snap me out of a grumpy mood any season! My dad gifted this plant to me several years ago, so this particular rosemary plant has a special place in my heart.

01/11/2021

Our fall garden is still vibrant and generously provides beautiful food for our family. Beets, carrots, leeks, swiss chard, kale, spinach, mizuna, Italian dandelion, cabbage, endive, radicchio, arugula, butter lettuce, celery, parsnip, radish, brussels sprouts, parsley, cilantro, sage, thyme and the very last cherry tomatoes, zucchini and peppers are being enjoyed right now. Staples such as garlic, onions and squash have already been cured for winter use. Succession planting has allowed us to transition through the change of the seasons effortlessly while providing steady nourishment from our family garden-to-table. I'm so grateful.

28/10/2021

Fermented vegetables in a salt brine is a staple in our fridge. It's part of our family's routine to enjoy a little fermented food most days of the week to support our gut health. From a harvesting perspective, it's a wonderful way to preserve a bountiful harvest as it will last several months in the fridge. Better yet, fermenting vegetables, herbs and spices is a preserving technique that will increase the nutrient density of your food! Think prebiotic and probiotic goodness for your microbiome.

Fermented foods can be an acquired taste, but there are many ways to season combinations to suit your family's palate. For a sweeter fermentation, I often use apples, mint and ginger. For a savory fermentation, I might use caraway, parsley, onions and garlic. We're currently enjoying red cabbage, apple and ginger kraut, savoy cabbage and caraway kraut and sandwich garlic dill pickles. This morning I started a chopped picante red pepper, parsley and garlic fermentation, which will take about 5-7 days before putting the jars in the fridge. Truthfully, I'm a bit tired of eating peppers right now, so fermenting a few jars bought me some time while ensuring no food is wasted.

I try to incorporate the colours of the rainbow for a diversity of nutrients in our selection. I have carrots and radishes to harvest this week and that will add a nice splash of orange and pink to our fermented veggie selection!

Fermenting vegetables at home is easy to do, cost effective and it's a wonderful source for prebiotic and probiotic nourishment to support gut health. I generally use 2-3 tbs of salt for a 1L brine. For my kraut, I use a 2-3% salt brine to the weight of my vegetables. There seems to be endless flavour combinations, so I let the seasons of our garden guide my inspiration!

24/10/2021

Luffa gourds are harvested and coming inside to dry with the frost advisory tonight. A generous harvest for five plants!

01/10/2021

Freeze dried garden peppers prepared three ways: spears, chopped and diced. The jars will stay in our pantry for winter cooking and snacking. They're a sweet crunchy snack full of nutrient density and we can add them to soups, eggs, fajitas...etc. I'm looking forward to experimenting with our preserved whole foods garden pantry this winter!

28/09/2021

I've simplified my skin care routine so I can make everything at home with nature's nourishing ingredients that feel luxurious. I make gentle soaps infused with oils, herbs and flowers from our garden to cleanse my face and body. Since I can't seem to wear gloves when gardening, a sugar scrub restores my hands and it offers a spa-inspired exfoliation treatment during winter months. I use jojoba oil to remove eye makeup and to apply moisture around my eyes. I use black reusable bamboo rounds, which hide makeup stains that come with extended use. The lip balm I make with beeswax, shea butter and jojoba oil doubles for hair texture and flyaways. Lastly, my favourite face and body lotion, which absorbs effortlessly on my skin takes only an hour to make. Today, I made three 500ml jars of lotion with different essential oils to prepare for cooler months ahead. I typically make a larger batch with the change of the season as I find I'm drawn to different essential oils in warmer and cooler months.

Making my own skin care products has simplified my rituals and allowed me to prioritize nature's ingredients. I've reduced recycling and waste from packaging, as well as my overall costs significantly. I store my products in glass jars with ultraviolet light filtering and an air-tight seal. I enjoy customizing recipes based on the seasons to meet my family's needs. My personal time investment is minimal since I make products in larger batches. I make lip balm once per year, which will last for a year in ideal conditions. The shelf life for my face and body lotion is 4-6 months and I make 1500ml at a time. Soap bars can last over a year depending on the expiration date of the oils used. I typically make 10-20 soap bars at a time when I feel inspired, so it never feels like a chore. The sugar scrub I make on demand as it's quick to make, but it will also last up to a year in ideal conditions and without exposure to water.

Do you have any favourite skin care products you make at home?

31/08/2021

I've been making pasta with my family since I was big enough to turn the pasta machine handle. I've returned to making pasta as part of my regenerative and low waste home efforts. I purchase flour in bulk and collect fresh eggs to make our family's much-loved soul food. I freeze fresh pasta on baking trays and then store it in linen cloth in the freezer to have on hand.

Making pasta is a fun activity to do with children and for the busy home, a family effort to freeze some for the month is helpful. Pasta is easy to make with a little practice! I tend to make a larger quantity in different shapes to freeze for delcious quick meals.

My childhood home still has our pasta room in the basement with a dedicated table and pasta machine ready to go. It was never a big deal to mix flour and eggs for a fresh pasta family dinner. It was just something we did without fuss. Making fresh pasta requires effort, but I value working with nature's ingredients. We don't eat a lot of pasta in our home, but when we do, this is how. It's a heart-warming ritual for me and it's food packaging I can easily avoid in our pantry. I personally can't eat homemade pasta without feeling love as an ingredient, too!

28/08/2021

Connecting in stillness with this beautiful white fawn took my breath away. A memorable gift.

25/08/2021

I harvest from the garden daily in August, and sometimes, I require a personal pep talk! Late August is inevitably my gardening endurance test. If there is a time when I ask myself, "is it really worth the effort," now is that time. My answer is always a resounding, "YES!" All I have to do is remember how delicious a zucchini lasagne will be in February or that our winter pantry has organic food miles of 300 feet to give my effort some meaningful perspective.

Finishing the garden season strong is important to me, as I feel a deep responsibility that no food is wasted. Staying connected to the garden is a daily ritual for me this time of year. I'm picking fresh veggies for the fridge, canning, freezing entrees and freeze drying. When I feel my stamina waning, I rest and give myself a pep talk as needed. For me, gardening is part of a regenerative lifestyle I deeply value and choose. In late August, I'm leaning into a clear vision in my mind to keep me going: local, plastic free, organic, no waste, community-based and food full of love and nutrient density.

I'm canning tomato sauce after a version of a personal Ted Lasso pep talk today. These tomato seeds have been in our family for over 40 years and I'm carrying on the sauce tradition. I'm feeling both strong and the love again to cross the finish line this gardening season.

20/08/2021

I've had so much fun picking blueberries this summer. We've enjoyed some fresh, but the majority of the blueberries have gone into our freeze dryer for a shelf stable preservation method. I couldn't be happier with the results!

Previously, I've harvested blueberries and froze them, which is a wonderful method providing you have freezer space. This year, I'm experimenting with shelf stable methods for the winter pantry. As a health enthusiast, I love that the freeze dryer - similar to freezing - upholds the nutrient density of food, so there are no health compromises or sugar required for preservation.

My goal is to have our family enjoy blueberries all year long without plastic consumption, reduce our food miles and maximize nutrient density through our food planning. By harvesting the blueberries locally, I'm also picking them at their peak flavour profile.

The end product looks beautiful and freeze drying turns the blueberries into a delicious crunch. (think blueberry chip) They are so delicious as a snack, I'm not sure we'll even reconstitute them! Well, I do have a vision of a snowy day in January with summer blueberries reconstituting in hot cereal or chia seed pudding. I'll keep you posted, but it's way too soon to think about snowy days.

We've preserved close to 9 litres this year, which will stay on our pantry shelf out of direct sunlight.

19/08/2021

Learning the ropes from George Scott of the Niagara Beeway. I wasn't sure how I was going to feel amidst all the buzzing, but I felt immediately comfortable. Having George beside me with over 25 years of experience certainly helps! There's much to learn, but I'm all in.

I'm definitely falling in love with bees and I'm grateful to learn from them. I often reflect on what a hive mind would look like for regenerative stewardship and regenerative rituals in my home. Bees certainly give more than they take. I'm bee inspired!

17/08/2021

I was delighted to welcome my dad and our dear family friend, Teresa, to harvest in our garden. They are both master gardeners. Teresa (who is very close to 90!) sold her home last year and said goodbye to her garden, which she misses immensely. I have many memories of Teresa sharing vegetables, figs and heirloom seeds from her garden with our family, so it's truly a privilege to share with her. Truthfully, I aspire to grow rapini half as well as Teresa someday!

Watching my dad and Teresa navigate the garden is to see the love, health and vitality that comes with decades of nurturing plants, eating ripe off the vine and sharing garden fresh meals with friends and family. Growing up in an Italian-Canadian community, the vegetable garden was an important part of my childhood, not only for sustenance, but for sharing and gathering.

My southern Italian loved ones certainly support the longevity Blue Zone research of Dan Buettner, who studies the art of living long well. In all Blue Zones, people garden into their 90s and 100s. Hats off to my dad and Teresa for showing me the way!

09/08/2021

The luffa gourds are emerging! This vine is such an impressive climber and the cheerful yellow flowers are notably enjoyed by bees.

I'm hoping these gourds will grow at a similar pace to their cucumber and zucchini kin - small one day, gigantic the next! Ideally, I will let the gourds dry on the vine, but I may run out of time before the first frost, in which case, they will dry in our sunroom. Time will tell, but I'm hopeful we'll have a harvest, which I'll use predominately for compostable kitchen sponges. If I have extras, I'm keen to try casting some in handmade soap for added gentle exfoliation.

Are you growing luffa gourds or using this regenerative sponge in your kitchen or home?

06/08/2021

If you enjoy the flavour of licorice, anise hyssop (agastache) is a wonderful plant to have in the garden! Not only is it a favourite for pillinators, but it's a versatile plant to enjoy in the kitchen. I add the leaves and flowers to salads for a sweet note, I enjoy the leaves as as a digestive and I experiment with licorice-inspired desserts. On hot days, I add a bunch to a pitcher to make ice tea and I dry it for the winter tea pantry. Anise hysop is a perennial in the mint family and it's easy to grow. It's a family favourite and our honey bees agree!

23/06/2021

The fragrance of my first harvest of German chamomile is sweet like honey and wonderfully soothing. This is one of my favourite herbal teas to make at home as part of my regenerative efforts to avoid plastic packaging and microplastics found in tea bags, which is deeply concerning for our health, our oceans and the planet.

A 2019 study from McGill University (PMID: 31552738) showed that steeping a single plastic tea bag at brewing temperature (95 °C) releases approximately 11.6 billion microplastics and 3.1 billion nanoplastics into a single cup of the beverage.

We chose to simplify tea in our home by growing herbal tea we love or to purchase loose leaf tea in bulk and store it in sealed glass jars. It's a lifestyle decision we made that feels wonderful on so many levels. We immediately saw a reduction in packaging waste, eliminated potential microplastics in our cup, we got creative mixing our own herbal blends and we improved the quality of tea we were consuming. It was a small change to our daily rituals that has a positive and measurable effect on our health and the planet. Throughout our growing season, I harvest bundles of flowers and herbs to dry for our household tea. It's a delight!

22/06/2021

I'm committed to not purchasing any fruit in plastic packaging this year. Freeze dryng fresh whole foods picked in season without any added sugar is one of my preserving methods. I'm using glass jars instead of mylar bags and I'm sourcing recyclable oxygen absorbers.

These strawberries are incredibly delicious! They are bursting with summer flavour and they have the texture of a chip with the nutrient density of a fresh strawberry. Honestly, they taste like candy without added sugar! They can also be reconstituted in liquid. We'll definitely be adding these summer strawberries to hot cereal in February.

If you have young kids, they make for a fantastic snack without added sugar or sticky fingers if you're out and about.

21/06/2021

It's strawberry picking time in Niagara! Until our berry patch is ready, I'm supporting local farms. I love 'pick your own' farm opportunities as time with plants is deeply nourishing for me and it's a fun family outing for all ages! I feel tremendous gratitude for farmers and the delcious food they provide to our family and our community. Harvesting fruit in season and preserving for the winter pantry is how I avoid buying berries in plastic, especially during winter months. I couldn't do it without these incredible local farms!

Along with enjoying fresh strawberries, I freeze halved strawberries on baking sheets and then transfer them to mason jars to store in the freezer for summer smoothies. I preserve jam for a sweet treat, but mostly, I freeze dry the harvest so in February we can enjoy a crispy strawberry chip full of nutrients and flavour or a reconstituted summer strawberry in hot cereal. I have strawberries in the freeze dryer now, so I can show you tomorrow. Until then, love and gratitude for our local farms.

19/06/2021

Harvesting garlic scapes not only encourages optimal growth for garlic bulbs, but it's a delicious ingredient to enjoy in your kitchen. In today's video, I'll show you how to harvest garlic scapes and make a delicious pesto sauce that is incredibly versatile! We use this pesto on sandwiches, salads, roasted vegetables, pasta or as a dip. This pesto is quick and easy to make and it's not as pungent as traditional pestos made with crushed garlic cloves. It's a spring delight!

https://tinyurl.com/59accs33

11/06/2021

Thank you to Oak Manor Farms Organic Mill for using biodegradable internal protection when shipping their wonderful goods.

I purchase organic flour in bulk from Oak Manor about twice per year for our sourdough bread. Since bulk stores or sections in grocery stores near me do not permit bringing your own containers yet due to Covid, I decided to purchase a few pantry staples in a larger quantity from Oak manor. I was truly grateful for their biodegradable efforts.

My dog, Hugo also got a hold of a few packaging peanuts and thought they were delicious. That little dog actually growled at me when I took them away!

09/06/2021

This is Clementine and she loves a bath and blowdry when needed. She is from our first flock two years ago. She has survived 2 coyote attacks, 3 fox attacks, 2 moves and has returned to our home again.

We've learned a lot together. She was our first chicken to lay an egg and she was badly egg bound. I took her to the vet and she recovered after nursing her for 11 days. I quickly learned it's very uncommon in a rural area to take a chicken to the vet, but if we could help her, we were going to try. I'm so glad we did.

She is a tiny, super spirited Ameraucana chicken who lays pretty blue eggs and is much loved.

06/06/2021

Colin saw this turtle digging her nest and laying eggs yesterday. When he went back to show me the spot, she had covered the soil so well that we couldn't distinguish where her nest was. Thankfully, we know the general area to avoid mowing near the eggs.

04/06/2021

My neighbour, Sharon, often spoils me with beautiful flower arrangements from her garden. Today's arrangement is yet another example of her artistry. The colours, shapes, perfume and sheer beauty from her garden bless our home. I feel nourished by her friendship and the many ways she shares her passion to work with native plant species and to connect with nature in everything she does. As our local gardens bloom, I'm yet again touched by the spirit of generosity gardening invokes. Have you shared or received gifts from the garden this spring?

30/05/2021

Sharing produce between family gardens is a small example of what's possible in terms of reducing food miles, zero plastic consumption and enjoying food that is full of love. After gifting my brother's family a bowl of salad greens yesterday, my bowl was returned with a beautiful harvest of asparagus.

I love how the garden nurtures a spirit of generosity that imbibes our daily life, which is inherently regenerative and life-giving.

28/05/2021

Making soap is one of the ways I've chosen to reduce plastic consumption and recycling in our home. I enjoy using oils I regularly have in our pantry such as olive oil and coconut oil, which make beautiful soap bars.

These lavender and eucalyptus and rosemary bars need to cure for four weeks in a dark space now. I often "check" on the bars for an aromatherapy boost during this time!

I love the process of customizing soap for my family, and of course, taking inspiration from the herbs and flowers I dry from our garden.

26/05/2021

Chive blossoms, which appear in late spring, are a delightful edible garnish. The delicate purple flowers are mild in flavour compared to their pungent green stems.

My chive flowers are in bloom, so I'm sprinkling them on savoury dishes! I love the way the purple blossoms elevate a salad, scrambled eggs, avocado toast and white space on a plate. How do you enjoy chive flowers?

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I'm committed to not purchasing any fruit in plastic packaging this year. Freeze dryng fresh whole foods picked in season without any added sugar is one of my preserving methods. I'm using glass jars instead of mylar bags and I'm sourcing recyclable oxygen absorbers. These strawberries are incredibly delicious! They are bursting with summer flavour and they have the texture of a chip with the nutrient density of a fresh strawberry. Honestly, they taste like candy without added sugar! They can also be reconstituted in liquid. We'll definitely be adding these summer strawberries to hot cereal in February. If you have young kids, they make for a fantastic snack without added sugar or sticky fingers if you're out and about.

Sharing Produce from the Garden

Sharing produce between family gardens is a small example of what's possible in terms of reducing food miles, zero plastic consumption and enjoying food that is full of love. After gifting my brother's family a bowl of salad greens yesterday, my bowl was returned with a beautiful harvest of asparagus. I love how the garden nurtures a spirit of generosity that imbibes our daily life, which is inherently regenerative and life-giving.

Making soap is one of the ways I've chosen to reduce plastic consumption and recycling in our home. I enjoy using oils I regularly have in our pantry such as olive oil and coconut oil, which make beautiful soap bars. These lavender and eucalyptus and rosemary bars need to cure for four weeks in a dark space now. I often "check" on the bars for an aromatherapy boost during this time! I love the process of customizing soap for my family, and of course, taking inspiration from the herbs and flowers I dry from our garden.

Hugo refuses to fetch a ball, so I'm finding news ways to play with him outside while getting a little exercise for both of us!

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