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Each serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Deep fried banana fritters with a sweet honey glazed.

Spiced mashed sweet potatoes form a golden ring around a creamy chicken and water chestnut filling in this cozy low-calorie casserole. Cinnamon, nutmeg, and brown sugar make the sweet potatoes sing.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Mix grated ginger, sugar, yeast, and lemon juice in a soda bottle, add water, and let it ferment in sunlight until fizzy for this simple homemade ginger beer.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

A delicious side dish made with caramels and apples that is perfect for your next Thanksgiving dinner.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.