Nicole Chryst
Wellness Educator
Chasing truth, beauty, goodness, and all things naturally wholistic.
Faith over fear.
Ephesians 2:8-10
I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not homeschooling my favorite students, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use herbs and essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.
I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.
We fell in love with this delicious homemade Ranch seasoning over a year ago when we started replacing the store-bought version. It is SO easy to make and only requires a few ingredients. I double or triple the recipe each time I make it, and simply keep it in the pantry for when it’s needed. ...
At a recent family gathering, I tried to talk my family and friends into drinking kombucha. Again. Ha! I even made a separate batch that was flavored and sweetened with stevia! But it wasn’t met with the enthusiasm I was hoping. Sadly, it’s just not as exciting for everyone else as it is for me. ...
After converting my white flour sourdough crackers over to an einkorn version, we all agree that we like these even better! I only needed to make a few changes, so there weren’t very many trials to get them just right. We absolutely love these crackers and I try to always have a supply in the...
Continuing with Operation Replace All The White Flour, I’m sharing my method for our everyday einkorn bread. This is the bread that everyone in our family eats and absolutely loves. I’ve found a combination of whole wheat and all-purpose is our favorite (about 1/3 whole wheat (240 gm) and 2/3 all-purpose (480 gm)). Though it...
I have been baking homemade pizza for years with all-purpose white flour. For the longest time, I relied on a traditional yeast bread for the crust. It worked just fine, tasted good, and was healthier than carryout. But last year, I found a new love in sourdough pizza. We preferred the taste and texture even...
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