Eat Real Food (And how to start) | The Homestead Kitchen Series Episode 2

Read more and get links to some of my favorite from-scratch recipes on the BLOG: rootsandrefuge...
Part 1 of the series - Kitchen Tools for the Homestead Kitchen: rootsandrefuge...
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Hey ya'll, I'm Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you'll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart - to share this beautiful life with others and teach them the lessons we've learned along the way. Welcome to our journey, friend. I am so glad you're here.
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Leesville SC 29070
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PRODUCTS WE LOVE - You've probably heard me talk about these things a million times, so here's where you can order them (and get a discount with my code!):
Greenstalk Vertical Gardens (Use code "ROOTS10" for $10 off your order): rootsandrefuge...
Squizito Tasting Room (Use code "ROOTS" for 10% off your order): rootsandrefuge...
ButcherBox: rootsandrefuge...
Growers Solution: rootsandrefuge...
#rootsandrefuge #homesteading #gardening

[@kimyeecarroll01]

Who else feels like Jess is our mom, our sister, our auntie, our best friend, our cheerleader, our warmth and compassion giver and so much more 💗💗💗💗💗

[@Nancy-zk9dj]

And spiritual guide!

[@logangere8754]

Definitely a sweet soul and i enjoy going on this journey with her

[@dustyacres]

I think some people are just born teachers. and Jess is definitely one of them

[@discobeatbox]

I like to call her my sensei 😊

[@odeyprodey7993]

Maybe she’s us from the future. I hope I can be like her when I grow up.

[@marilynnergord7993]

I’m a “retired” chef…still cook daily for friends and families. An important thing I learned as a restaurant owner was EVERY SINGLE PERSON had something to share. My servers, prep cooks and dishwashers all had information about the preparation and serving of food. It has been an amazing journey. These people didn’t think of themselves as valuable in the “cooking” world, but I learned from them. I am forever grateful❤️

[@Meg_Davis]

What a beautiful observation. Thank you for sharing, Marilyn.

[@astonahturner1923]

🥰

[@jeanrichards8042]

I don't think I've ever heard anyone be so balanced in their approach to this topic. Thank you for sharing your perspective and giving real life tools to help navigate a (usually) emotionally tangled topic. Jess, you are a genius in content creation and a very wise woman indeed! 😊

[@lindsaydish]

As someone who cooks almost everything from scratch due to food allergies I often find myself feeling burnt out from spending so much time in the kitchen. This can cause the urge to seek out more convenient processed foods. Below is what I've learned that has been life changing! *Buy in bulk. I precut onions and peppers and store them in freezer. Ready to use without defrosting. I bought 120 lbs of onions, spent a few days slicing and chopping to preserve, haven't cut an onion in months! *Minced garlic and ginger, store in appropriate freezer bags. There are some great reusable ones on the market as well. *Buy spices in bulk, store in jars. I take 15 mins and make my own taco seasoning, store in jar. Lasts for months. *Lastly, when making recipes that freeze well, double or triple your recipe so you have freezer meals! Perfect for days when doing anything in the kitchen feels like too much.

[@kaylabodine6430]

Thanks for these tips! I have a kiddo with several allergies and just had baby #4. Add to that a husband who travels a lot for work and sometimes cooking can feel like a real chore, even though it's something I usually enjoy. I appreciate your practical tips to make it easier.

[@Nancy-zk9dj]

👍

[@clairetitus6904]

Good information. Thanks for sharing.

[@troverton]

I honestly didn't know you can freeze chopped onions and this makes me happy! I'll be chopping away tomorrow!

[@lindsaydish]

@@troverton It's been amazing! If I'm sauteing a large quantity all at once there is some excess water that I can remove or I just saute it out. It helps use less oil honestly. ♥️

[@jeas4980]

Don't give up!!! I was raised on convenience foods and taught myself to cook from scratch for financial purposes. It is totally worth it! Jess is offering free lessons and I think that is a beautiful thing that we can all benefit from. Thank you, Jess! I wasn't afforded free lessons and I really struggled to learn because it was all so foreign to me. 25 years later and I'm writing a book of pickle recipes that I'm creating from scratch. What started out as overwhelming and foreign to me has become the "love of my life." So grateful for you generosity of spirit, Jess. 🙏💚 DON'T GIVE UP!!!

[@shannonbrice8012]

When I was very little my mother didn't know how to cook. We ate EVERYTHING out of can... canned potatoes, canned meat, canned stew. Someone taught her how to cook and she had become an amazing cook.

[@Jules1280]

Wow that's incredible! Have you created a pickling recipe without salt or low sodium? My husband & I love pickled veggies but he can't have much salt due to a heart condition. I have been looking everywhere for a pickling recipe with little or no salt, sugar added. I can use alternative sugar. Again my husband is diabetic and I'm hypoglycemic (low blood sugar) so we both can't deal with sugar. I love to cook and I do well following recipes. I have tried to experiment with my cooking with some success. But not developing recipes, no experience there. Thanks for sharing your story. Blessings & Peace

[@nevermind7253]

AMEN well stated!

[@jeas4980]

@@Jules1280 No. I'm sorry... I don't know that's possible to do and remain safe. I have a refrigerator dill pickle recipe that has about 1/10th the Kosher salt of most pickles and relies mostly on garlic and dill for flavor... but it is not "salt free." Let me play around a bit this summer, once my pickles come into season, and I'll see what I can come up with.

[@teresamariner4238]

@@Jules1280 sometimes people who have sodium issues can handle Real Salt (from Redmond's) as opposed to the highly chemically processed table salt we have in the US. I use Himalayan pink salt in a salt grinder and also have it ground fine for cooking and baking when I need a specific measurement during cooking. I also use Redmond's Real Salt that is mined in Utah from an old dry sea deposit. Real, natural salt (like the two mentioned above) have a variety of trace minerals our bodies really need. Although I've lost weight and am now back to where I've always been my healthiest, when I was heavier and had high BP issues my body didn't react to the real salt (minimally processed) like it did to the highly chemically processed table salt. But we are all individual and our bodies are unique. If you and your husband seem to do better on real salt rather than the highly, chemically processed table salt, maybe pickles and other things homemade with the better more natural salt, eaten moderately, might be an option. Check with holistic nutritionists or doctors and monitor. You can start by buying just a small jar or bottle so it's not a huge hit on your wallet if you still have issues. I found walking two to three times a day for 5 to 10 minutes each time helped as well as simple meals, veggies, salads, etc, and broiled meats. Then I followed the clean 15 and dirty dozen lists (avaliable online)and worked on getting those dirty dozen items I liked as organic. Over time eating poorly I gained 100 pounds, using these simple tips, over time, I lost it all and have maintained the healthy weight I had in high school and college, and I'm almost 77 years old. I'm healthier, happier, and feel better than I have in years and doing better than many my age. God bless and I'm rooting for you two!

[@lisademott2328]

How do I begin, lol. In short, I don't have homestead, I live in a small town with about 1/4 acre. Five years ago my sister in law gifted me a pressure canner and it sat 1 yr in box. KZbin canning videos inspired me to try it...and I canned EVERYTHING. Now, I have Nourishing traditions book and others where I've been praying over how to do better with cooking and nourishing my children. I'm 3 years shy of 50. I never knew anything about any of this until a few years ago. I'm so very very thankful for you sharing this video, it inspires me to keep learning and growing in this area! My heart is to use my small property to grow more, preserve more and maybe someday have a small homestead. Thank you so much for your willingness to share, teach and pass on your knowledge!

[@CoveredandCommitted]

49, here, and pretty much in the same situation! Started by switching to homemade bread, pizza, and desserts. Planning my first garden for this spring. When you know better, you do better, right?

[@tasteofheavenhomestead8553]

I'm a seasoned cook and this information is so important for people to have. Thank you for using your platform to help others so well!

[@ashleystiles3165]

This was by far the best and most realistic approach I have heard. We have made small changes in our home (a lot less fast food, more home cooking) over the past couple of years, but this helps me to not feel as overwhelmed in taking the next steps. All of the tips in the comments are just as priceless! I love this community!

[@aloras405]

Honestly, home made tastes best to me. I know how to cook from scratch and I’m staying because there’s always more to learn.

[@gafairbanks2434]

Daily learning! The best meals are coming from ... What I have available in house to make a decent meal. People ask what's the recipe? There is none. Mixing & matching ingredients by flavors and herbs are spectacular meals, in my opinion. Pantry cooking and imagination.

[@amymedlin6866]

I’m going to share one of my biggest tips when you start prepping food from scratch. Keep salad fixings or a frozen pizza in the house while you experiment. Let me tell you how I learned this the hard way: I was so excited to make a home made chicken pot pie. One of my favorite dishes….. Well, I chopped and chopped and even made the crust (I was going full force)! I put it all into the pie crust and into the oven, set the timer and even peeked at the beautiful crust a few times, I pulled that beautiful pie out of the oven and I cut into it… dry as dust! Want to know why… ready… I forgot the creamy stuff for the inside of the pie. I honestly thought that it would be made from the items I put inside that beautiful crust. Well lesson learned always have a back up plan for your oops nights as you start to add more skills into your talent pool. You e got this!

[@jadedarkrose]

You made me chuckle! Everyone makes mistakes...even seasoned cooks like myself. We always have backups!

[@julliefillippi8155]

Another quick meal when for whatever happens , we heat up. Soup ( whether home canned or store bought over rice. ) This story made me chuckle as I just made individual “ pot pies“ looked like a hockey puck on the inside. Hubby still ate his. I had rice and salad.

[@Bakerboy1958]

We all have oops moments. That’s how we learn. Bet you don’t make that mistake again.

[@jacquisaunders4952]

Oh how true. This made me chuckle and reminded me of a time I made a dish for the first time and read a 1/4 cup of salt when it was a 1/4 tsp. Wow was it salty! In hind sight I should have known that would have been way too much! I really wish I had a back up at that time to serve. Great suggestion!

[@promisedjubileedaniels]

So sorry, but that made me laugh 🙈 gravy is so important! Hahaha. You're right though, a backup plan is essential.

[@rachelevans9787]

When I was starting to cook, I found it easier to learn how to do a quick side dish from scratch than a whole meal. This is an excellent way to add more vegetables to your diet and learn a lot of different ways to prepare them. If you fail, or your family doesn't like the side, you still have dinner to eat. That took a lot of pressure off me. Also, now is an excellent time to try new veggies! If you really love them, you can add them to your garden this season.

[@Meg_Davis]

Fantastic!

[@julieb7068]

Great idea

[@BernsGirl522]

Oh gosh! That is such a goal now. I struggle with meal planning. I've never focused on sides for some reason, but this sounds attainable.

[@MarysNest]

Hi Jess, I love that you are doing this cooking from scratch series! The skills you have to share and teach others is so important. There is nothing like home cooked meals made with real foods. And I love that you are willing to meet people where they are. That is so important. We need more home cooks like you with such a great welcoming and accepting attitude. So happy to be following along on this journey with you! Love and God Bless, Mary

[@RootsandRefugeFarm]

Thank you for the encouragement Mary!!! You’ve done so much to cover this subject and make it accessible, so your words mean the world to me!

[@karrianegrow7376]

Start with sheet pan meals! That's my best advice. You can get individually frozen chicken breast and throw them on a cookie sheet with seasoning and oil then on a smaller one add frozen vegetables (or fresh) and something else like cut up potatoes in the same pan with the chicken. You put them all in the oven at like 425 and it'll all be done close to the same time, just put the veggies in 15 minutes after the chicken. That's a great convenience meal! :)

[@AngelaSissySnyder]

I’m going to try this

[@missmel9605]

I’m going to try this too! Thank you

[@artteachermissmarie3155]

I totally second this! Just started the sheet pan journey, and it has helped SO much. I have ADHD, and this truly simplifies cooking. If I could only make every meal a sheet pan meal...😀

[@dodymarriott4013]

I love sheet pan meals! Especially on busy nights.

[@karrianegrow7376]

You can do a sea food broil on a sheet pan too. ;)

[@katidid121082]

Regarding the pre-shredded vs. block cheese - another HUGE advantage to shredding it yourself is that any application in which you are melting that cheese will be better. The anti-caking agents cause any sauce you want to make with the cheese to "break," so if you shred the cheese yourself and use it in your recipes, you're going to get a better final result. When I learned this, it kind of blew my mind. Making homemade mac and cheese with cheese you shred yourself...that is the secret to a creamy sauce. 😁 Love that you are presenting this information in such a common sense way. It's much more digestible for people to hear the small things they can do instead of being preached at that "this is what you must do!" Speaking as someone who loves to cook (and garden), this was still a very interesting video to watch. (I'm also a subscriber, though, so I watch pretty much every video you put out, haha.)

[@julieswanson9467]

How do you keep the shredded cheese from getting moldy in the fridge?

[@katidid121082]

@@julieswanson9467 Don't shred it until right before you need it. The hunk of cheese should actually last a little longer than the pre-shredded stuff, because there's less surface area exposed to air.

[@famous9222]

@@julieswanson9467 I freeze it in containers and it is good for months.

[@brianaoneal5320]

What sent me down the rabbit hole of realizing how easy it is to cook from scratch was brown sugar. I am a big baker. And ran out of brown sugar one day but had sugar and molasses. I made my own. And it was so easy that i started looking at other simple things to change. Hot chocolate was another. There are so many simple things that taste even better. & it’s a great place to start

[@CY-fp1cx]

I also started making my own brown sugar. Less molasses for light more for dark. Never going back!

[@deemarie3524]

This is not just for new cooks but also for those of us that spent so many years cooking for our families and are now empty nesters. It’s easy to just “find” something to eat when it’s just the two of you. During the pandemic I purchased some food grade 5 gallon buckets and with absolutely no expectation of success I planted them. I had cucumbers, tomatoes, zucchini and peppers with enough to share. The next year I added 4 raised 3 x 8 beds. Last year I added two more and a green stalk. I’m a quiet viewer typically but Jess you get credit for my success. You inspired me. Back to cooking…I Have been losing steam and frankly my efforts in the kitchen have lately been subpar. This video is exactly what I needed for a little push to get me back on track. So thank you. Not sure what I will be adding to the garden this year but at the very least I have a few blackberry bushes and bare root strawberries on order. I’m thinking this could be the year for a small greenhouse as well. Again. Thank you!!

[@susanmckenna3882]

Great points, as always Jess. I was a nutrition educator for SNAP-Ed (the education side of the food stamp program,) for 7 years, and all my class series started with a lesson on how to read the food label. Two of the most important things to realize is, it isn't just how many calories the food contains, (which is usually in big print,) but the serving size. ALL the other information is based on ONE serving, which is seldom what we consider a serving. For instance, a 9 oz bag of potato chips has 9 servings. A serving of potato chips is yes, 1 oz. @ 155 calories per OUNCE. Not many people only eat one ounce of potato chips. Eat the whole bag? That's 155 x 9 =1395 calories. Plus all the other nutrients listed on the bag; the sodium, potassium, sugars etc. ALL the information needs to be adjusted up or down if what you eat is more or less than the listed serving size. The second most important thing on the label is that sugars are marked in grams. Most people in the United States think of sugar measured by the teaspoon so when they see grams they don't really understand how much that is. Here's the formula: 1 teaspoon of sugar = 4 grams. Divide the grams of sugar by four and that will equal how many teaspoons are in one serving of the product. A 12 oz can of Coca-Cola contains 40 grams of sugar. That's equivalent to 10 teaspoons. Look at the fine print, & do the math. You'll be surprised at what you see. One large can of Arizona iced tea, according to the label, contains three servings. 🙄 It's the law that they need to put a nutrition label on all foods. But it doesn't mean they have to make it easy for you to understand it.

[@cheryllovestoread]

This! ⬆️

[@YeshuaKingMessiah]

Ppl drink 20oz bottles So half again So 15 tsp So almost 1/4c sugar in each bottle Measure it out n see for urself

[@texasproducepatch4000]

Take a look at , Dr. Ken Berry, MD on KZbin.

[@sagessedantan]

I started recreating convenience items at home lately - cracking a dozen of my chicken's eggs and keeping them in a bottle in the fridge for quick scrambled eggs, or pre-measuring quick oats, brown sugar and chia seeds in little one portion jars so I can pour hot water over them and have a quick breakfast. I'm trying to eat better for my health, and committed to eating before having any coffee in the morning, and having those healthy and convenient options makes all the difference!

[@ladybirdgib]

Not done watching video yet, but have take a moment to say you are the most non-devisive person ever and I am here for it! It is so nice to see that kind of encouragement. I have been cooking for an age, but I still have so much to learn! One of my goals is to be a life long learner and feed my family well. Thanks!

[@doulacoach6801]

Well said Heather ".... you are the most non-devisive person ever". YES! She is. I so appreciate that about Jess.

[@brittanyconley4794]

Former chef here, still cooking from scratch 95% of the time. I think for someone who is not familiar with cooking from scratch benefit the most from starting small and starting simple. Learn to make mashed potatoes from real potatoes and how different types of potatoes affect the final product (personally I like a combination of starchy and waxy potatoes.) Once you've mastered your mashed potatoes, try roasting a whole chicken before you try learning to fabricate a chicken down into its individual parts. Serve that roasted chicken with your mashed potatoes, and steam some fresh vegetables. Voila, a super simple and incredible homemade meal from real ingredients that is a low barrier to entry. From there, one can go pretty much anywhere. I love that you preach there is no good food vs. bad food, because it is so true. And real, fresh, wholesome ingredients are always better. The only other thing I would say to someone learning to cook this way is to give yourself some grace. I went to school to learn all about food and cooking and I've made some incredible things, but I also still burn something on occasion and oversalt things...it happens. Do not allow yourself to think just because you made a mistake you can't keep pushing forward.

[@ourhomesteadclassroom]

I believe this topic, and this series, is so vitally important right now. Thank you so much for leading this discussion, Jess! And, in making the case for from-scratch cooking, I just wanted to also add how vitally important I believe this shift is, not only for the health of our families but also for the health of our planet. The amount of single-use plastics my lil' family has been able to eliminate just from making our own yogurt is mind-boggling. It's literally 50+ plastic tubs and lids per year that we are no longer sending on diesel trucks to pile up in a landfill somewhere. And when you multiply that effect across all the other products that we no longer need to buy pre-packaged because we make them at home and store them in reusable containers, it's just incredible! Farms grow ingredients, most of which require little to no waste when they go straight from the field to your refrigerator or table! And that has become one of my absolute favorite things about this homesteading lifestyle.

[@ourhomesteadclassroom]

And, just to clarify, no, we did not need to wait to have our own dairy animal to make the shift to culturing our own yogurt. I purchase our milk at the neighborhood grocery store, but I choose a brand that comes from a local dairy in reusable glass bottles. That way, I can make my yogurt in Mason jars, return those glass milk bottles each week, and have two quarts of homemade yogurt for the price I used to pay for just one... All while eliminating any need for plastic packaging.

[@cherylannesley937]

Parsnips and Poppies, what a wonderful "handle", your vitally important statement lends to all truth. I commend Jess with her huge platform but you and I are small parts as well. Carry on my friend!!

[@ourhomesteadclassroom]

@@cherylannesley937 Thank you, friend! 💚 And, yes, we all have our parts to play in making this planet a healthier place for us each to live.

[@ourhomesteadclassroom]

@@cherylannesley937 And thank you for your kind words. My handle is actually my business name. I sell lil' enamel pins, based on my hand-drawn illustrations of some of my favorite veggie varieites, as a means of spreading my 💚 for growing and eating real food.

[@teresamariner4238]

@@ourhomesteadclassroom how wonderful! I used to really dislike brussel sprouts until I grew them one year. The difference between store bought and home grown was amazing!!! I have only had small gardens in my backyard. Now I rent and will have to plant in boxes and baskets. It's going to be interesting. But life is interesting! And nothing ventured nothing gained. God bless.

[@gwenwardlow9240]

One thing to add… when you are at the end of your dressing and evaluating whether to rebuy - keep the container for your homemade goodie - especially if it’s glass!

[@NunyaBitnas2119]

Oh I’m so loving this series!!!! I need the support and the inspiration that these pour into me!! And honestly my mom and grandma taught me to from scratch, from the heart cook but I get so overwhelmed with everything that it all goes out the window so regardless of what I “know” this effort from you, Jess, is sooo needed and appreciated! THANK YOU!!! ❤😊

[@8thcelisabeth]

I have faith in you. You've already taken a step, deciding. And all those generationally blessed skills will return to you as you pick up new things!

[@marygrott8095]

You can definitely start again, as it is never too late.

[@teresamariner4238]

Start back cooking from scratch one thing at a time. Don't try to do it all at once. Each of us usually has a niche where we can do one area really well and OK on the rest. My sister loved to bake and have elaborate dinner parties. She poached fish, made fantastic, flaky pastries, but she couldn't make a good pie crust to save her life. I could do really good, light pie crusts, but failed in the fancy foods area. I remember one time trying to make my Mom's delicious yeast dinner rolls. They looked right, smelled right, tasted right, but were heavy like biskets, not light and fluffy as they should have been. Me and yeast apparently have an issue. I do better with baking soda and baking powder. Don't get discouraged. What you learned will come back to you. And you will learn new things and better ways to do things . It's a life long learning process. By the way, I'm almost 77 and still learning. Best wishes!!

[@debbiejohnston8920]

You can do it, Jessica! It sounds like when you cook you're probably feeling pressure to make everything from scratch like Mom and Grandma did and getting overwhelmed. Maybe take a step back and try to just make one element of a meal from scratch at a time. There is nothing wrong with serving "convenience" sides with a protein you cooked yourself while you build up your confidence in the kitchen. You will build on your skills over time and eventual be knocking it out of the park with ease 😊

[@mssmgirl1]

Kudos to you, like all the other comments here… start small, make the easiest substitutions first, little by little you will look around and surprise yourself. Many blessings

[@scole1999]

I’m 62 an make everything from scratch, always have! Make all my own condiments as well. My gram taught me cause we grew up that way! No stores, chickens, gramps garden, an the milk man🤣 whatever we needed she made it!

[@pmstff700]

Love to cook! The simpler the better for those who don’t care to cook. Learn about spices. Read about them smell them knowing how to use various spices allows you to be creative along with many times creating a delicious meal from a basic ingredient, along with creating different flavors from one ingredient:)

[@RootsandRefugeFarm]

Fantastic advice!

[@justagirlinthepnw324]

I completely agree. I grew up learning how to cook simple, basic meals. As I grew, I learned more about seasonings and spices. They can completely change a simple meal into something so much more.

[@kmarshall53]

This is an area I would love to know more about! What spices do you use for what?

[@rkr5106]

Jess, you have such an Old Soul!!! And such a down-to-earth girl - wish you were my daughter! We grew up in the 4'0s & '5os, on foods we grew & preserved for the off-seasons. We continue to put-up-multiple-foods as the price/taste/convenience can't be beat. . THANK YOU for showing today's kids that it's the BETTER way!

[@patjones5723]

Sweet Jess.....this is pure gold!!! You couldn't have picked a better time than RIGHT NOW to do this. God bless you 💝

[@texasproducepatch4000]

Dr. Ken Berry, MD/KZbin

[@kera4759]

OOOOO GIRRLLLL!!!! You just spoke some gospel in the first five minutes !!! Identifying things you aren’t good at as a task to take on and not a characteristic of who you are. Learning to enjoy new things you grow IN-JOY!!!! Girrlllll!!! You got me stomping my feet in here. *snaps*

[@bethbullen5849]

My Slovak mother and German father grew up during the depression. Mom always cooked from scratch- she made her own noodles, soup from dry beans , pie with fruit most people considered seconds . In other words nothing was wasted and our meals were low cost one pot meals. That said my mom didn’t can and our garden was very small. Jess YOU taught me how to can , preserve food and make things I didn’t think about. I thank you so much 😊

[@clovercattery2202]

This is great info! As a 52 yr old who, for years, cooked for survival. Lots of processed foods and prepackaged. I've started growing our own food and learning to cook from scratch. I was super intimidated by cooking from scratch. I still am to a certain extent...but I'm pushing through that fear. Last week I made bread from scratch. It was ok. I'll get better. I'll still burn something or forget an ingredient. It's ok. I'll remember it next time. Don't get derailed. Make it fun. Thanks, Jess, for keeping it real and not pulling any punches! I'm cooking from scratch with real ingredients from my garden and homestead as much as possible. I'm cooking food that nourishes my family and mostly tastes good!

[@commonlaw5400]

It took me four times to get a pecan sticky bun recipe right. I ate all the mistakes and turned into a tube of fat. I learned 1-read the directions through TWICE.2- assemble all ingredients, check list twice. Don't eat four batches of sticky buns in a two week period. Press on and enjoy the journey.

[@spottedsparrowgardens9999]

Love your comment, cooked for survival! Understood!

[@charleneclauser5850]

@@commonlaw5400 funny.. I rather like eating my mistakes. 😉

[@darlenewright5850]

I'm 59. Starting out as a new mom, I absolutely fell in love with the cookbook, "The Joy of Cooking". A game changer. Blessings

[@CarinaPiersay]

Love that cookbook! 👍🏼

[@christianchaddock385]

I love my Joy of Cooking! My mom bought me a copy when I moved out on my own, and my grandmother gave her a copy when she moved out. I hope it’s still around when my kids are heading out so I can carry on the tradition ❤

[@Gardengirlie04]

My first cookbook as well.. I’m 63.. just made the white bread plus from it on Sunday. I periodically go back to my first tried and true Bread recipe. So.much basic info as there was no you tube to teach me how to knead

[@susanmckenna3882]

My Dad bought The Joy of Cooking for my mom when they were married in 1945. ☺️ I received my copy when I married in 1981. I've given away many of my cookbooks now that I use the internet, but not my Joy! It's the BEST! So much information. 🥰 It will always be on my shelf.

[@GeneralTrusty]

my aunt gives it as a high school graduation present. best idea EVAR! i still have mine and consider it a kind of bible.

[@foodallergyblessed3332]

Good morning! I am a FA mama who has Celiac…. Cooking from scratch is the ONLY option my family has. The best investment I made was in a grain mill. I buy brown rice(in bulk) and make my own flour. It’s not as superfine as what you find in the grocery store/online companies, but the TASTE and QUALITY cannot be beat! Added bonus is it’s so much CHEAPER!! Jess- as long as you have eggs, you can turn any “basic muffin/quick bread” recipe into a gluten free yummy! However- for those who are allergic to eggs(we are)….. you really don’t HAVE to have those!

[@Sanosarah]

Thank you Jess for everything you do. I'm 33 years old and learned to cook from scratch when I aged out of the foster care system at 16 and started living on my own. I had no real impulse to "eat clean" or be perfect, I was just poor and wanted to eat food that tasted good. I learned through research that the smartest and most efficient way to do that was to buy whole ingredients and learn how to cook with them. I still eat my fair share of processed foods but I now know the "rules" about eating well. The best-tasting and most nutritious foods, by my estimation (and based on my location), are also the cheapest and simplest. I don't always have time to make bread but I know that a loaf I make from a 50lb bag of flour, some water and yeast (or sourdough starter) costs a fraction of a pre-made loaf and tastes a thousand times better. It feels like knowing the cheat codes to life. Once you learn those codes, no one can take them from you, and you can always take care of yourself.

[@diannel3059]

Self-taught, scratch cook here. I taught my granddaughters the 4 F rule for baking. Flour, flavor, fluff and fat. They are 8 and 6, and already know more about preparing whole food from scratch, often without a written recipe, than I did when I was 20. Thank you for encouraging all of us on this journey - those already walking this path and those that are seeking a change.

[@dianemaybee5635]

what would you mean by fluff?

[@diannel3059]

Anything that adds leavening. Baking soda, baking powder, yeast, creamed butter, eggs, etc. 🙂

[@dianemaybee5635]

@@diannel3059 ok thanks :)

[@itsallperfectlynormal9805]

Popping in to say hi to two Diane's for the price of one comment. @diannel3059 I'm so going to teach my granddaughter the 4F's! Love to you both from Diane R!

[@KrisFasseBooksandButterflies]

Something I learned is when I cook pintos in the pressure pot on the stove they don't hurt my stomach ... I love pintos so this was a big deal to me. I wanted to share that in case someone else finds they struggle with that too 💜

[@CyranoHounds]

I found that it also helps to soak dried beans overnight, then pour off that water and rinse the beans before cooking them. That soaking water will contain the chemicals that cause gas and discomfort, but do not add to the flavor at all. Hope this helps.

[@lindavaughn7618]

I don't know how I would survive happily without cooking, when I crave something I can make it right then and there! If I couldn't do that I would always crave something!

[@colliecoform4854]

I'm a from scratch cooker with occasional packaged sides. My grown children bought me a book to put my recipes, some handed down from my grandmother, into this book. I'm finding it so hard because I don't measure and sometimes change things up. It is easier to have them watch what I do, what I add an when. Little by little the recipes are getting done. My youngest is now working in the garden with me and her children so she is learning that also.

[@misstrcarter]

That is how I learned to cook. Just watching and doing the job of chopping, peeling or other things my parents thought I could handle. Once I started cooking on my own, I just added and adjusted until it tastes the way I want it. Also having a little knowledge about balancing flavor makes this easier when "something is missing." My favorite measurements are, "just keep adding it until it feels right." or "Just keep adding until the ancestors whisper, "that's enough child."" 😂It drives my husband crazy.

[@Meg_Davis]

I'm so glad you're giving them such a beautiful legacy.

[@reginameade1294]

Same here. My grown son will call and ask for recipes. Then I have to sit and guesstimate a recipe and email it to him 🤣 He lives several hours away but when he is home, he watches me make some of his favorite meals. He said that even though he watched me and made it exactly as I did, it still doesn't taste the same ❤️

[@joannc147]

I absolutely love this gift you are creating! I agree with Meg’s comment…..this is a LEGACY.

[@renniep9015]

I agree with the other person who commented you should make videos. If someone "shows" you how to make something, even if it's just seeing a small handful of herbs and you say "here's about how much basil I throw in" or "here's how I bread the chicken" that is enough in most cases to know to follow a non-recipe :) I'm sure your kids would love the videos later too.

[@travisdavis1042]

We need a Jess cookbook!! ❤️

[@KlausM4]

To be honest, i have started following you last spring... And after Garden Answer you are my 2nd the most fav channel. I have learnt so much Jesus ... I am a man living on its own doing everything, so making cooking videos is more than welcome.... Also, your motivation speaking motivates me like nothing.... It's 00:50 now while watching you and i wanna cook 😁 thanx for your time doing this. i like honest gardeners 👏👏👏

[@brittni827]

I remember when I read the ingredients on an oatmeal packet and saw that it had a bunch of filler in it. I was aghast. Now I buy 25lb bags of rolled oats and run it through the spice grinder or food processor to get the quick oat texture I want. I throw that in a Mason jar with some diced apple, cinnamon, and honey then just add hot water at work. Boom! Breakfast on the go!

[@heatherpfeil2939]

I love hearing how convenience foods are made from scratch. It may sound silly to some but sometimes I’ve never thought “hey I could make that.” Like watching Becky on Acre Homestead make brown sugar from sugar and molasses; duh! 🤦🏼‍♀️ I never knew! So please share your swaps, salsa, Mayo, hot cocoa, etc

[@Romans828girl]

That was a moment for me too. i want to buy a house between Becky and Jess so they'll both be my neighbors.

[@thebuddinghomemaker]

You can also buy sucanat (which is dehydrated raw cane augar) and its eliminates the need for brown sugar as the molasses is already intact!

[@cindyp.9030]

@@thebuddinghomemaker I have never heard of that before, great information. Where would you find it?

[@thebuddinghomemaker]

@@cindyp.9030 Azure Standard, walmart, grocery stores

[@cindyp.9030]

@@thebuddinghomemaker thank you

[@tericamcginnis5848]

Service is key when following our Savior. Being his hands and feet to help others is what it is all about. You so exemplify this again and again. Instead of creating a class that You would charge. You make this available to anyone who wants to listen. It warms my heart. Thank you for being hands and feet for the Savior. Thank you for loving your community that you are there for us in so many ways. And, even though i have been cooking from scratch for 50 plus years I can always gleam something with an open mind. I look forward to the journey. 💚💜💙💛😎

[@CoveredandCommitted]

So true. I’m so tired of people on social media talking all about how much they want to “help” others with their experience and knowledge-for a price. It’s not Scriptural at all.

[@JanGrowsVeg]

I love that you’ve set boundaries and rules. You go girl. No negativity is needed. I am an accomplished from scratch cook, but I will be watching all of your videos because you are always informative and helpful.

[@kmarshall53]

I was introduced to the concept of Whole Foods when I went to La Leche League meetings. (It’s an organization that supports breastfeeding mothers). I got their cookbook and started learning. Found a co-op where I could get organic foods and ingredients (this was in the early 80’s. Fast forward to now - I’m 69, kids are grown, and now I have the time to grow my own food! Jess and our economy got me back into vegetable gardening. I’ve added more raised beds each year. I find it’s marvelous exercise and good for my mental health, too! Thank you so much, Jess, for this series. ❤

[@YeshuaKingMessiah]

Love the LLL ckbk. Started going when pg with my first in 83. It was a Bible to me.

[@TheTinkerersWife]

That was excellent Jess. It's times like this I see your calling to teach people shining brightly. I'm even encouraged as a widow whose goal is to succeed in cooking meals for one that aren't all casseroles that I divide up to freeze or to fall back in store bought meals. With God's grace I'll conquer this monster. I'm terrible at planning and it's a problem. 😬

[@teresamariner4238]

This winter I've made a lot of chili. Last summer is wss taco salads. I'm a from scratch cook, but cooking just for one isn't easy. I made strognoff one time, enough for a week. Tonight I just had scrambled eggs n toast and organic, unsweetened yogurt with blueberries and a little honey for a snack.

[@treeclimber2]

From cooking for 10 to cooking for 1, it's been a challenge for sure!! I'm getting good at it now. Pro tip: can this summer. Use 4 or 6 oz jars. 8 oz or qts for soups stews gifts. You'll have a pantry full of ingredients you love at an affordable price in a size you won't waste. I'm finally eating well consistently. Gotta stay healthy living alone. We forget to take care of ourselves as well as we took care of others. God bless you.

[@doulacoach6801]

@@teresamariner4238 I feel you Teresa. It IS boring to cook for yourself only. I struggle to be inspired, it's hard - but I want to learn more about cooking from scratch, even if it is only for my self. I am just restarting to learning to follow recipes & try new things again. I'm over 60 and am SO bored with the food a make/cook. Jess is so helpful. Such a good teacher. She makes overwhelming things seem approachable and do-able. I love her for that. I so often think to myself, when i watch her vlogs... Okay...just start. Be brave, just take a step fwd. THANK YOU JESS!❤

[@tarnr5713]

The only "downside" I have found to cooking from scratch is that it kind of ruins you for convenience foods/takeaways and sometimes restaurant foods as well. I am not the greatest cook in the world but most of what I cook from scratch just tastes better so when we do go the convenience route it is often very disappointing. As always Jess, your message is so valuable - you never fail to give me the warm fuzzies when you are trying to get a message across. Everyones food journey is unique to them, even within families individuals are at different points and judgement helps nobody.

[@mssmgirl1]

It’s funny you mention this, because it’s exactly my case. People in my house rather eat a peanut butter and jelly sandwich than order out!

[@katharineball585]

This is so true. The more I make real food from scratch the more I am underwhelmed by restaurant food. I tend to leave thinking I could have made a better, more nourishing meal at home.

[@cindimckay4053]

@@katharineball585 same!

[@joannecannella4948]

I so agree. I cook most of our meals from scratch and have been cooking international foods for the last few years. My family prefers my Mexican, Italian, Middle Eastern, and some Asian foods to any restaurant. We are also usually underwhelmed in restaurants.

[@YeshuaKingMessiah]

Fastfood is so full of excitotoxins it tastes pretty good Restaurant food tho, once u start u own cooking- it’s not worth the money at ALL Unless it’s a med rare steak and shrimp with actual garlic butter mmmm

[@ws3200wmu]

This is such an important conversation. I’ve been struggling with gut issues for the past 3 years. Just started focusing on whole food, learning new recipes. Already see a change.

[@spottedsparrowgardens9999]

Listening to her talk about the oils and now checking my frig as we have had gut issues in our household! And we have been using alot of processed items!

[@kellylemen7095]

We all have to eat. No matter what you eat. I love all food. I could go either way. But real food is more important than anything else. Thank you so much for this video. I know so many people that need this.

[@peggiemarkiewicz-knodel7423]

I was afraid my children wouldn't be able to feed themselves right after they left home. I required all of them to learn to cook a complete Thanksgiving dinner before they headed out on their own. If they were able to complete that task, I knew they wouldn't starve. I also had them help in the garden. So much produce was eaten outside fresh off the plant!

[@michelleolivas6811]

One day when I was a newlywed, I looked at my husband's face at dinner and could tell he wasn't enjoying his food. I decided then and there I needed to become a better cook. I started watching the Frugal Gourmet, trying recipes from cookbooks and building my skills. Along the way, I came across this wise elderly woman who told me "If you feed him, he will stay." Not exactly PC, but my husband is happy now and I found something I really enjoy doing.

[@debra_boyer]

I didn't grow up in a cooking household. We were a straight from the freezer family but I married into a family of home cooks. I learned how to cook by being thrown into a cooking gig at my aunts restaurant. I didn't really have to cook for myself until I had my second child and my husband changed his job. Now I cook 50% of the meals and we can only afford to cook from scratch as a single income household. I've started to really get into enjoying cooking for my family as I've discovered it's a way that I can show people my love for them by giving them homemade food ❤️

[@Meg_Davis]

Love your perspective, Debra. My journey is fairly similar and I'm just now seeing this myself.

[@mojoflyingsolo639]

I found that if you want hard boiled eggs and you have chickens it can be challenging when it comes to peeling those fresh eggs. I have found that if you steam them for 12 minutes they peel great.

[@scottmickley9404]

I learned how to cook from scratch. It tastes better, is more appealing, and being healthier is very rewarding.

[@krex1970]

Seasoning mixes are a great place to start. You can control the sugars and amount. Also when the manufactures "improve" the ones you like or discontinue them you will have what you like because you can create or change any time you want. BTW, there are so many copycat recipes online for seasoning mixes, dressings, BBQ rubs, etc. it makes it easy to make the change without giving up the things you like.

[@suzi4226]

After thirty years of cooking we do mostly scratch cooking with a few convenience foods. The one thing we have really discovered is that we keep going back to the same 5-7 main recipes. I have given away all my cookbooks and just make variations of my favorite recipes. The best are for roasts or whole chickens then using the leftovers for another meal.

[@TheMessengerLife]

I think you ARE super qualified to be teaching these things! Someone who has a balanced approach and isn’t black-and-white one way or the other is so needed in this space! In the day we live in, it’s extremely hard to make EVERYTHING from scratch. Many families have both adults working outside the home and there is just no feasible way to do it all and balance family and everything else. This approach makes cooking from scratch more attainable and attractive to people and helps ease people into this way of eating and it being sustainable. Thank you for your words of wisdom!

[@lynnclendenin2988]

At age 74, I have learned so much since I found Jess!

[@silver_threads]

So inspiring, Jess! Child of the 50's here, with a mom coming out of extreme poverty into upper middle class, who embraced store-bought, easy mixes, and ready-made food. Once in a blue moon she would make greens of some sort and fry a fresh vegetable. Truthfully, we did have rice and gravy from scratch and the occasional fried chicken. My senior year of high school I took "home economics" as a goof off class and tried my hand at some quick breads, even stumbled through a loaf of white yeast bread once. Fast forward 4-5 years, I'm a young married woman starting my family, and I happened into La Leche League, and started my journey toward healthier, from scratch cooking. Lots of growth and moving around and learning from various mentor women along the way, and now have our little homestead/garden/hens/etc. Still learning, still improving...love your encouraging channel!! Regards, Marie

[@kmarshall53]

I got into Whole Foods through LLL as well!

[@tiahdean1727]

I’m just going to say it, We need a Jessica Sowards cook book! Can’t wait to implement some of this advice into my daily life. ❤️

[@maleaann]

Food allergies -- my child's and my own -- are why I learned to cook, read labels, and to understand our industrial food system 24 years ago. I *hated* cooking at the time...H.A.T.E.D. it! I started slowly with just a few easy things here and there and with trying a new veggie or fruit every week or two. I started with things like my own marinara and tomato soup, then chicken noodle soup, then chili. Then, I challenged myself to bake bread. From there, I branched out to all kinds of things! I LOVE to cook and love cooking for specialty needs like food allergies, gluten free, low sugar, AIP, etc. I love to help people figure out how to cook and eat for their specific needs rather than by "only eat this way..." I would love to share my knowledge with those struggling to start. ♥️

[@carlyinprogress6550]

Please do a collaboration with Becky from Acre homestead! I love you both so much and I think it would phenomenal!!!

[@carolklincke2129]

Well Said. It is amazing the taste of food when you retrain your taste buds by not eating all of extra things that are added to premade foods. Keep talking in your very sensible way, thank you.

[@jessicawildes]

Love this!! We began the Whole Foods journey for our oldest son, and still learn and make changes 5 yrs later. It’s mind blowing how things are allowed into our foods, especially considering how convenience foods increasing directly correlates with rising chronic diseases. All a work in progress as we learn skills that may not have been taught, and get back to the root of things.

[@clairetitus6904]

Learning to read labels is an eye opening exercise. Look at all the extra ingredients in those convenience foods. Make those convenience foods yourself and control the ingredients in your food. It is a great step toward being in control of your diet.

[@clairetitus6904]

This is so true.

[@aimeesgardens]

I was one of those people who almost clicked out of this video, because in my head I'm thinking I already cook from scratch but since you asked us to stay, I did and I can honestly say I have never thought of making my own chili seasoning. I make the chili from scratch but never thought about those little packets and thought I could be making my own so thank you for doing this series. I love to learn something new!

[@sallybedwell1354]

Count me in, I love to cook! Your food bill is one of the only budget items you can control. Cooking from scratch is the way to go!

[@soilandsazon]

Yes! Team scratch cooking and teaching others here! It doesn’t matter one bit how horrible you think you are in the kitchen, cooking is something you CAN learn regardless of your skill set, your age, or anything else you think hinders you from developing that skill! Ask for recipes, ask to watch people you know cook! If someone is cooking and you’re over ask them to teach you what they’re doing, ask if you can watch, check out what tools they keep and use most, ask questions and don’t let your mind hold you back. Just because it’s not good the first few times, doesn’t mean it won’t be good over time! Give yourself and your hands grace and watch what practice and time can do for you♥️ Cooking was my first love, it was the thing I dreamed of doing as a grown up, it was what I studied in college, it’s what my degree is in, but had I never gotten my degree I would’ve done it the way I learned since I was a little kid. By sitting in other peoples kitchens, watching and asking questions. You can do this!

[@PatientlyUnearthed]

Jess, you are speaking my language! If I can provide encouragement to anyone wanting to improve their diet, I can testify to the power of our foods. Four years ago I was suddenly bed ridden, anxiety ridden to the point I couldn't leave the house and after so many failed doctor appointments, I was facing surgery for nodules on my thyroid (which was not even the cause of my issue). I was gifted time by a specialist who needed me off of the miniscule doses of meds doctors kept putting me on. He needed to see my baseline. In that brief moment God led me to researching a better diet of nutricious and life-giving foods. In 23 days I revisited the specialist and not only did I produce almost perfect lab results, but they couldn't find where my nodules even were. I was completely healed! Fast forward four months, away from any medicinal need, I started adding back in some processed foods. Big mistake. It was a slippery slope I convinced myself I had control over. But, I didn't and I found myself feeling down again. Low energy and a swollen vagus nerve. Back on the good foods and I'm all good again. When we take the time to learn and be intentional about the foods we feed our bodies, instead of just sustaining it, we serve ourselves well. This enables us to serve others well, too. It is hard. There is no mistake about that. But, like most hard things, it is worth it. 2 Corinthians 1:3-5

[@DreamingBigSC]

The thing that really got me excited was trying basic condiments. My first homemade ranch dressing was amazing and when I went back to store bought I didn't like it anymore. From there I went to mayo, ketchup, and mustard. At first it seems overwhelming but once you try it you can't go back.

[@Meg_Davis]

Mmmmmmmm, homemade ranch is my number one priority this year! Do you have a recipe you recommend?

[@teresamariner4238]

Yes, I'd love to have a homemade ranch dressing/dip recipe. Too much artificial stuff in the store bought kind. I made homemade mayo but my family thought it was too rich!! The store bought uses soybean oil. I do like the garlic aioli primal kitchen mayo, tho. It's made with avocado oil. I keep it on hand for fast dressings, etc.

[@888-m2m]

Following

[@DreamingBigSC]

If you Google ranch dressing recipes they are all very much the same except some use mayonnaise and some use yogurt. I prefer the yogurt based myself. Otherwise it's all of the same ingredients no matter which one you use. But don't be afraid to substitute herbs. Sometimes I am out of one herb or another and the dressing still comes out amazing!

[@DreamingBigSC]

@@teresamariner4238 homesteading family has a great video on fermented mayonnaise. I have been really pleased with that recipe. Even my husband loves it and he hates anything fermented. She also just did a fermented ketchup and it is also wonderful. The best part is they can be stored for months unlike normal from scratch recipes. Both took me less that 5 mins each to make.

[@teresaedwards3659]

Right on Jess, this outlook is so, so important right now. I see people who have good jobs struggle with the increase in food prices. Now is the time for all people, men, women and young adults to learn how to feed themselves with real food.

[@margomiller1988]

At one point in my life we couldn’t afford store bought conveniences. I stocked up on seasonings, learned how to cut larger pieces of meat into smaller useable portions, make our bread weekly, and even our snacks. Years later we realized we were eating better than when we could afford and using the pre made stuff from the grocery. Now I have returned to more scratch cooking, not only for frugality but for health. So much better, and I know what is in it. Totally worth learning how to do!

[@leadfunnelscale]

Also, my kids have found that they like what is scratch made better than store made even though if you asked them they would tell you they want frozen pizza or other "fun foods" but the more we grow and make our own food the more they enjoy it. Growing it has changed everything.

[@marthasullivan7521]

Three Cheers! One of your best guides to eating healthy, safely, conveniently, and cheaper! You go Girl! I don't feed 5 boys plus Miah daily so my dollars may go a bit further but your common sense makes me smile and breath a sigh of relief! And I want to garden more. I bless you and yours.

[@grannaboo03]

Bravo! Bravo! Standing Ovation!!👏🏼👏🏼👏🏼🙌🏼🙌🏼🙌🏼. I am so proud of YOU Jess. Please don’t feel like you’re under qualified. This is such an important topic! You are exactly the type of person who SHOULD be speaking this TRUTH. YOU are the Rachel Ray of Homesteading. She tried to teach America that good healthy meals could be prepared in 30 minutes or less. Convenience foods have been slowly killing us two ways …Our health & our wallets. I am looking forward to this series…along with your Gardening series of course!

[@cindyw235]

Cooking from scratch also allows us to create beautiful food. The first time I put a few chive flowers from my garden onto a salad, my heart was totally moved. So I tasted it while in a mindful, grateful state. I thought it was going to be like eating cotton balls, but it wasn't. It was delicate and subtly oniony. I have become a much better salad maker since I decided to make them all bright and beautiful. Cooking from scratch is an easy way to lift our quality of life.

[@Meg_Davis]

I grew up with chives but never ate the flowers. Will have to try that soon!

[@teresamariner4238]

Nasturtium blooms and leaves are good in a summer salad. They are peppery, add a nice zing, and are colorful, too.

[@katrinamoore4115]

It is so important to learn to cook. I have two girls, 3 and 4 years old. I have everyone in the kitchen. My girls go to school and tell their teachers I cook with mom. It's the best feeling.

[@laurenparnass8343]

I started focusing on scratch cooking back in 2009 when I first discovered Karl Weber and Food Inc. Some of my friends who were skeptical of my way of cooking and eating are now asking a lot of questions due to the times we are in and I am more than happy to share my knowledge with them. Knowledge is power and now more than ever people need each other. I like your approach and the way you share and teach without fear.

[@kareningraham3388]

Love all of this..I have spent 30 years trying to get processed food out of my diet. Today I did a 2023 bucket list cook item. I made English muffins. Sooo fun! I love your attitude, my husband found your channel and said your gonna love this girl, and I do!

[@Gigi-fv9ky]

Hi Jes, I really hope you read my comment because I wish I could say it to nearly every YT garden channel I watch. I grew up on the family farm which my family homesteaded in the early to mid 1800s. We didn’t hire outside labor, all of us, including the children, worked very very hard nearly year round, but especially in the summer heat and humidity working long hours doing everything from planting to weeding cotton, to picking peas, butter beans, etc. We also had cows, pigs, chickens, and other animals. Bottom line is that I have been gardening for both food and pleasure for 6 decades now. I watch gardening YT channels because as I get older and my health declines, I am less physically able and can’t do everything I want so watching it helps. I am not usually watching to learn how to do the basics, although it’s fun to see new things and new plant introductions. So, for the most part, I really enjoy the YT channels I watch. However, sometimes it feels like I am being condescended to by people who have been doing this for decades less than I have as they say they are going to teach us how to do various things. Not everyone watching is a newbie. I can’t imagine people saying they want to be homesteaders but don’t want to cook. Those things are so contradictory. Anyway, I definitely am not saying your channel is condescending to those who aren’t newcomers as even in this video you mentioned many people who already know this subject, but there are many times some channels do and I just want to put out there to the YT universe that people aren’t only watching because they are ignorant about the topic, sometimes they are watching because it’s a life long interest they are passionate about and it can be really annoying to have a YT presenter (not you!)who freely admits they’ve only been gardening a few years, state they are teaching us. 😀

[@tristinchristenson6349]

One lesson I love to hear from this lady's mouth is: Learn, learn as much as you can because knowledge and action changes lives. It's not that we can't, we make the decision to not learn. That can and should change.

[@amandawaltz935]

We are navigating this now too. I find we revert back to convenience foods when I need a 15 minute dinner quick in the evenings. Our solution was to prep scratch meals ahead of time. I label a paper bag with the name of a meal and put all the ingredients in it on the shelf. Things like my canned beef with a package of noodles, soups, casserole ingredients. I add whatever fresh veggies we have in the kitchen and heat it up on the stove or oven. It eliminated a lot of our excuses and saved us money from eating out!

[@dlsdyer9071]

We started cooking five cups of rice at one time. The bulk goes into freezer containers to use later. Leftover meat and veggies are also frozen. When under the gun, those leftovers make decent fried rice.

[@ThePurposefulPantry]

Jess - thanks for helping take some of the stigma off folks who aren't all from scratch cooks. Folks are busy, single moms are busy, and the slow fade into convenience food happens. And what great support to help bring them back - small steps, do what you can, no shame. Thank you!

[@alliebennett555]

I was a city girl with young kids when we moved to an old farm. There were fruit trees, berries, a garden plot and some older chickens. I was both ecstatic and overwhelmed because I had no idea what to do with everything. The hubs was a country boy so he knew some stuff. I went to the library and started learning. I remember getting “the joy of cooking” I had wanted so badly for Christmas. The chickens got many of my first attempts at breads. I figured out they ate my mistakes so no one knew. That farm gave me the chance to become a confident mother in what I fed my family. Don’t be afraid of what people think! I’ve been called a hippie and more but I never let that stop me from learning. The “you know you can just buy that at the store” remarks don’t faze me because I know what’s in my tomato sauce. Sometimes I respond with the fda’s allowance for fly eggs and maggots is more than what I prefer in my tomato sauce. That stops them!

[@teresamariner4238]

Love your response!! And I agree!!

[@lauramccoy1195]

I came to this very revelation just the other day. I like guacamole. An 8 oz. Container was $6.98!! I grabbed 2 avocados for .78 cents each and made the BEST guacamole with my own veggies. Thank you for driving this home. I’m so much more motivated after seeing this. ❤

[@julielarabie8803]

Love this… my grandma was a farmer but my mother moved away from farm life but I desire the life style of my grandmother’s way but she’s gone and I’m desperately searching for the knowledge of that life style…Thank you Jess

[@luuuvrite9629]

I love cooking from scratch, I just call it cooking... but sometimes I look in the fridge and all there is are ingredients and I'm like ugh!!😭lol

[@StonerSmurfin]

That was longer than 2 minutes but it was worth it and you are 100% right, learning before you need it helps!

[@marylouslittlehomestead4644]

Thank You Jess. As always awesome!

[@sherry-lynnekirschner7079]

Thank you so much for the information in this video. Many years ago I was healing at a centre where the focus was eating clean and they spoke to us about a philosophy they called ,”good, better, best.” The idea is that you strive to choose the best whole foods to eat each day but we all know that at times life gets in the way and sometimes we can make a choice that is better than something else. When you spoke about eating nutritious food most of the time it resonated deeply. I appreciated the compassionate yet clear way that you encouraged people to take an intentional attitude towards choosing their diet. Thank you!! I feel inspired and look forward to more videos in this series.

[@maryturner3534]

Constance at cosmopolitan cornbread is doing a home ec series every Monday. It is suitable for home school as well as the new cook. So glad you are teaching the basics. I was surprised how many don’t know how to cook because they never had a need. Thank you for caring enough to teach

[@aloras405]

I want to share with everyone something that works for me. When I had to go gluten free for my fibromyalgia and wheat allergy, I started looking for paleo recipes and cookbooks. I do not follow any fad diets but I found the recipes that I found used closer to source ingredients and were automatically gluten free because of the no grains criteria. Jess, it also excludes corn for Jackson’s allergy too. I’m very wary of anything claiming to be “insert fad diet name here” friendly packaged convenience foods because most of the time, it’s all the same processed crud. When cooking I just found that I could add in ingredients that weren’t necessarily paleo, that I was ok with. Things like lentils, beans, and oats. This last year, I found that I’m actually ok with wheat, but the way it is processed was what was making me ill. I started sourdough with unbleached four and have had zero issues.

[@dlsdyer9071]

I found out I had a corn allergy during lockdown because we were cooking from scratch. Your post reminded me to go feed the sourdough, lol!

[@Meg_Davis]

What a breakthrough!

[@teresamariner4238]

Wonderful! I try to only eat sourdough bread if I eat bread at all. Haven't tried making it myself, but found a semi local bakery that uses non gmo flour. They use flour, water, salt, and sourdough starter. It's delicious. They even bake it in loaves, not rounds so sandwiches are easier. Using them until I figure it out myself. God bless.

[@emilydebary4738]

Same here! Gluten sensitivity for my 7-yr old and me, plus I have fibromyalgia. We switched to sourdough - makes a huge difference!

[@kkeenan536]

I like a little sweet after dinner & since things have gotten so expensive I decided to make desserts from scratch (already cook main meals from scratch). So good and no chemicals

[@mio.giardino]

I was once in an Italian store looking at the tomato sauce and an older Italian fellow comes up to me and says “you have to buy this brand it’s the best, they put sugar in for you”. He went away and I just looked at my husband and said, ‘never in my entire life has my mother my grandmother, and I’m willing to even bet, my great grandmother never put sugar into tomato sauce when preparing it’. The use of sugar in prepared tomato sauces is there to mask flavour of the unripened tomatoes that were used to make the product.

[@teresamariner4238]

And to cut the acidity because they didn't slow cook the sauce over time, but rushed it, hence the sugar to make it taste closer to the real stuff. Have you tried Rao's? It's a jarred, sauce made with whole peeled tomatoes. Don't think it has sugar in it. I've heard it's a good one in a pinch when you don't have any home canned or frozen.

[@susanturner1171]

@@teresamariner4238 quite expensive but I've heard it's really good.

[@queenizzy01]

Sometimes, even after simmering for a long time, I still sprinkle in a little sugar into my tomato sauce (usually less than a teaspoon for a giant pot) just to adjust the spicyness, acidity, or saltiness

[@plot10homestead58]

Shredded carrots or carrot powder is perfect for balancing acidity in tomato sauce, or where sugar might be used in a tomato based recipe.

[@mio.giardino]

@@plot10homestead58 Good to know! Thank you!

[@reapingrevival]

The fact that you don’t eat perfectly, but you make better choices, makes you the perfect example because it is an example most people can follow and be successful with, and THAT is what will make a positive change. Telling people to strive for perfection and quickly will make no change and maybe even ruin a chance for change. Keep doing what your doing!

[@mindyskidder]

Great advice, Jess! I started reading labels when I was diagnosed with Thyroid cancer, to avoid iodine in preparation for the treatment - then continued to read labels to keep my glucose in check. Shopping the store perimeter was such a game changer for me! I still buy convenience foods ~ and am becoming more and more inspired to start cooking/baking from scratch!

[@donnalarussa8149]

Well said. You are the perfect person to speak on this topic, Jess, because you are passionate and so transparent. Thank you!!

[@tinatippin5705]

So valuable, Jess. I have cooked mostly from scratch my whole cooking life. Even knowing that, frankly, I am really tired of my menu "plans". I am always interested in learning things. Very worthy information on multiple levels. Thank you!

[@teresamariner4238]

My Mom fed us 4 children and my Dad healthy, from scratch meals til we were adults and out on our own. Then, after my Dad passed, she just cooked very simply for herself. Years later my brother's job changed. He had been living with his lovely wife and raising their family in San Diego but was temporarily moved to a job near our Mom. She suggested he stay with her Monday evening to Friday morning, then drive home to spend his weekend with his wife and children. Turned out to be a blessing fir them both. But my Mom called me one day and started quizzing me on my favorite meals as I was growing up. She'd been cooking for just herself for so long that she'd forgotten what she used to cook for us all and was searching for recipes and ideas to cook meals for my brother and her. I went home that evening and made up a list from my favorites and our family's favorites to help her get back started again. Miss her so much. She's been gone since Feb 1, 2007. She died in the middle of her 100th year. She was, is and will always be a blessing to all of us. Glad my grandson knew her before she died. He was only 2 at the time, but still has vague memories of her.

[@tammytaylor1657]

I appreciate the fact that you do not push your beliefs (of any kind) on your viewers and create a welcome environment for all. I do not share your beliefs in some areas but agree the world is a better place if we all are tolerant of others and share information that can elevate our community. Thank you for being a positive force in this.

[@marcialittle7893]

You go Jess, any small changes over time is much better than none. From a 58 year old lady who did keto for two years, sugars are everywhere! Natural flavor is not natural, read your labels, it takes more time, but is totally worth it.

[@jennan3407]

Ooh! Maybe a R&R cookbook is on the horizon? 🙏🏻🙏🏻🙏🏻

[@nancyschwartz5665]

I love to grow food but I really don't know how to eat it. I know that sounds stupid but it's real. I never ate veggies as a kid, but when I watch you grow and eat, I want to do that. My husband does the cooking. I know how, I just don't have that hunger that rises above the work and the clean-up. Thank you for this Jess.

[@marygrott8095]

It's not at all stupid. You're being honest. Start with one vegetable that uou grow and try roasting it.

[@dlsdyer9071]

@@marygrott8095 so very true!!! I finally bought rutabagas and parsnips for the first time. We decided we were going to try certain veggies before dedicating a bunch of garden space for them. We first tried them plain and then raw in a marinade. We next roasted them. I am going to try them mashed and boiled. If that works well, I will lastly try them in a pot roast. It will help me know not only if but how much to plant. Lastly, we will see if it ferments well.