The Healing Haven

It turned out great 🤩 Here’s a few other ways you can troubleshoot your jam if it’s not setting or thickening 🫶🏼

Blueberry jam 🫐 Just 2 ingredients. Yes it can be that simple! And no there’s no honey or stevia or any other substitute in here.

With my little one being 2 soon, she loves her fruit! When fresh berry season is over, I can simply add this ontop of yogurt, French toast, pancakes or crepes, peanut butter and jam sandwiches, or ontop of a baked brie with some basil 😍 Honestly, the possibilities with this is endless! And I can actually feel good about giving this to her, because there’s no sugar in it or other weird mystery ingredients like store bought.

You might be wondering how can jam be made without sugar? Blueberries are an acidic fruit and it’s also a fruit that has natural pectin in it as well. The pectin is low, but when you add a bit of lemon juice, it helps activate the existing pectin more and will help maintain the colour of the blueberries as well. When you cook the jam to 220° F on the stove, that’s the jellying setting point for your jam to set firmly.

So why do people add sugar? Sugar does help preserve it for longer ONCE opened. However, I know this won’t be lasting long in our house once we open a jar, we’ll easily finish it in one sitting or over a couple days before it spoils.

Acidity is what keeps jam shelf-stable, NOT sugar. That means you can sately can no sugar jam as long as your recipe maintains the correct acidity. So don’t you dare come at me with your “botulism” comments when you don’t even understand basic canning 😘🫶🏼

Blueberry Jam 🫐 Add fresh (make sure to wash) or frozen blueberries to a pot on the stove on medium high heat and add a healthy splash of lemon juice. Make sure to constantly stir the blueberries! You don’t want them to burn. Use a thermometer and have the blueberry jam reach to 220° F. Once it has reached that temperature, put it on low. Check the consistency with the back of a spoon. If you’re happy with it, ladle in a glass jar and keep in a fridge for 3-5 days. Or, to make it shelf stable, simply water bath for 20 minutes.

Some moms are surviving parenthood and others have a village helping them through it. Those experiences are not the same. Love, a mom (me) who is also in the thickest thick of her survival season 💕

I took this food basket to my friend and her family a while back. I had an intuitive feeling to bring her food. So I listened to that nudge and asked her if she or anyone in her family had any allergies, sensitivities or restrictions etc. All of this is homemade btw except the cheese and pasta.

Here’s a list of everything I made:
1. Tomato basil pasta sauce with bacon and infused with cab sauv

2. Olive tapenade

3. Rhubarb lemonade concentrate

4. Roasted red pepper sauce (to go ontop of the brie)

5. 3 mini loaves of bread to go with the olive tapenade and brie (white loaf, dill and garlic loaf and a veggie herb loaf)

6. Super fudgy brownies

Should I drop some of these recipes or what?!?

Just a reminder, those that control the food, control the people. The system doesn’t just want your obedience, it wants your weakness because weakness makes you easier to control. The same corporations that poison the body then sell the cure through pharmaceuticals aka big harma.

Our food is no longer food. It’s was designed to make you poor and sick. It’s either processed, packaged, bioengineered, genetically modified, or lab grown frankenfood. Including meat! Our food is being completely stripped of nutrients and life.

I think it’s time people stop relying on big food. This is why I believe eating and growing local food matters. We need to build the systems that heal us so we can divest from the systems that harm us.

Hey, I’m Jordan! If you want to take back control of your food and learn more about:
• how to grow and preserve your own food
• cooking from scratch
• how to source local food

Then give me a follow! 🫶🏼





food sovereignty | gardening | parasites | cyclospora | self sufficient | homesteading

Everything Hallelujah 🫶🏼 Especially those 90s styled fluffy clouds from my childhood

This is one recipe I’ve never seen anyone ever post & it’s one that should never be forgotten 💛 Seriously, it’s so good & is always my go to 😍

When me & my siblings went to my grandmothers house, we always got to enjoy her homemade goodies! Like sandwiches with funeral mustard, wacky cake & whoopie pies are a few others 🥰

You might be wondering why it’s called funeral mustard… well, it’s a traditional dish served at Mennonite funerals & memorials. The dish holds a special place in Mennonite culture.

Funeral mustard has a very distinct flavour. It’s tangy, sweet & creamy, almost like a custard & is often served with meat dishes, like ham, sausage, or with cold cuts or on sandwhiches or other hearty dishes. It’s something that’s inexpensive to make & I definately always have it in my fridge!

Funeral Mustard Recipe 👇🏼

1. In a stainless steel bowl add:
• 1 cup white sugar
• 3 tsp all purpose flour
• 2 tsp dry yellow mustard powder
• 1/4 tsp turmeric
• 1 tsp salt

2. Mix all your dry ingredients with a whisk & then add your wet ingredients & whisk together:
• 1 egg
• 3/4 cup white vinegar
• 2 tsp butter

3. Add to a double boiler on the stove & bring to a boil for about 7-10 minutes until it becomes a custard like consistency. Make sure you’re constantly whisking it too!

4. Once you have your desired mustard consistency, add to a glass jar & store in the fridge for upto 2 weeks.

Would you try this? Let me know below!

You’ve been lied to about dandelions. Every single part of this plant is useful!

Here’s a few ways I use dandelions 👇🏼

Bud: dandelion capers

Flower petals: tea, wine, salve, oil, baked goods, jam, gummies, syrup, fritters, infuse in honey

Stems: eat raw or use as noodles

Leaves: sautéed, salads, add to sandwiches, wraps or soups

Root: tinctures, dandelion root coffee, sautéed

If you’re thinking of picking dandelions, make sure you’re harvesting them from an area that hasn’t been sprayed.

Now you may be wondering why we’ve been brainwashed into believing this. Well, I’ll let you go down that rabbit hole on your own to find out the numerous benefits of it
🕳️🐇

This has been on my mind so much lately. You’re constantly gambling with the algorithm of what you’re gonna see. Ai is completely out of control & the amount of fake videos I’ve seen on social media the past few weeks is laughable. Stop beLIEving their narratives.

But here’s the thing… what if instead of consuming this 💩 we created a new reality? F**k their agendas! When are you gonna stand up & say enough is enough? Like really though?

We already know our thoughts are powerful. Some call it prayer & some call it manifestation. Speak it into existence. We hold the frequency of the earth.

Their plan is to exhaust humanity so that we surrender to their “solutions.” P.S. don’t trust their solutions. Discernment is essential right now & is our only weapon. Keep it sharp. Explore something if it feels off. Because the world is a mf stage 🤡🎪🎡

Our job is to create exit ramps to their f**kery. With resistance, with commUNITY, with solutions, with sovereignty.

We need to remember that we have free will, & they can’t create their timelines if we resist & alchemize all this harm into something better for humanity.

Trust your intuition, not their words. Observe, don’t absorb. Respond, don’t react. Stay calm & focused. Resist.

Remember to care for your mind, your body, your soul & each other EVERY DAY. Disconnect to reconnect 🫶🏼 This is the real revolution & it won’t be televised ❤️

Waterglassing Eggs 🥚 Keeping eggs fresh without refrigeration has been a challenge for centuries. People have developed many ways to store eggs for use during the off season, but most methods come with disadvantages.

Now this traditional technique uses food-grade pickling lime to seal eggshells & preserve them long term. Which is perfect for using up your spring surplus in the winter!

Want to keep fresh eggs for upto 2 years without a fridge? Here’s how👇🏼

Waterglassing tips:�• Use only fresh, unwashed eggs (I repeat no grocery store eggs!)�• Don’t wash them! Keep the natural protective “bloom” intact�• Store in a cool, dark place 50°F/10°C

What you need:�Farm fresh eggs, pickling lime, a large clean glass jar, cool storage space

Instructions:�Mix 1oz (2 tbsp) pickling lime with 1 quart (4 cups) of distilled water (it’ll look cloudy). Place eggs in the jar carefully, cover fully with the solution, seal & store cool & dark. Keep eggs submerged at all times.

When ready to use, rinse well & cook as usual. It’s simple, reliable & there’s no fridge required! Would you try this old school method?

How to start a garden 🪴 It’s more simple than you think! Starting a garden can really be this easy. Now is the time to learn how to be self sufficient.

If you’re already buying produce, save your fricken seeds! From your peppers, tomatoes, potatoes, a bag of beans, ginger that you’ve had stored in the cupboard for a bit too long etc.

And no you don’t need a lot of land or space to have a garden either! Here’s just a few different ways you can grow food 👇🏼

• buckets or pails
• bins or totes
• pots
• hanging baskets
• crates

See what you have laying around the house first or if family or friends have any kicking around that they don’t need. People will usually throw out old pots at the side of the curb too. Check FB Marketplace and your local thrift stores too!

Growing your own food is extremely rewarding. It doesn’t have to be hard, expensive or look super aesthetic. Just start somewhere and go start that garden!