For information regarding this website, contact us via email: info (at) rebuildmarket (dot) com
If you are sending a product sample or great book, read more about us to make sure it fits our philosophy and then feel free to send it via post:
P.O. Box 37
California Hot Springs, CA 93207
Hi there!
I was poking around on Eat Nourishing’s site, and I came across yours. I wanted to say hi because I work with my mother on our blog, as well! It’s good to see another family doing the same. Blessings to you!
Warmly,
Molly Chester
http://www.organicspark.com/
Molly Chester recently posted..Project whistle.
I watched your video on washing your face and neck with coconut oils. You said you would post a link on where to get the expensive and less expensive coconut oils. I am on your website and can’t seem to locate the oils link.
Please point me in the right direction as I am very interested in further information.
Thank you.
Hi Debbie. Thanks for tracking me down. I’m posting the full reviews on this site in the coming week. In the meantime, this is the oil I’ve started using which is expensive, but I am buying by the five gallon bucket to make it more reasonable: http://tinyurl.com/d3rudf3 If you click around that site, you’ll also see an expeller pressed oil that is a bit more budget-friendly.
Hello,
Just wondering if you have time to answer a question, please. At the moment I can’t afford to buy sprouted flour for making home made bread, neither am I in a position to buy berries and a grinding mill for sprouting berries and making my own flour. But what I’ve starting doing was just buying a relatively cheap pack of organic wholemeal and white bread flour, adding a quarter of a teaspoon of dried yeast, with water and salt and then I left it to ferment for 24 hours before baking the bread. I was wondering whether this long ferment method was effective in reducing or eliminating phytates. Many thanks. Meadowsweet. (England, UK)
It sounds like you’re making a sourdough sponge using dry yeast. That’s a great method. The only thing that would be better is using a wild sourdough starter instead of the dry yeast. That would also be cheaper than what you’re doing if you kept the starter alive for your projects. What kind of recipes are you using? If you haven’t already found them, I would direct you to sourdough recipes instead of the “soaked flour” recipes. They will turn out better with your method.
Thanks for that Amanda Rose … so is the long ferment method effective at reducing phytates do you know?
Yes it is. I’ve got a white paper on phytic acid and it’s the main method I recommend.
http://www.phyticacid.org
That’s great Amanda Rose,
Thank you so much. I will take the time to read your paper and look through your website at length. But for the moment I’m off to make some bread!! 
We would like to buy FRESH red raspberry leaves if you have them. I can’t find them on your website, nor can I find a phone number.
Please call me email me as soon as possible.
Thank you,
Kristen
Please send me your recipe fr bone marrow (bone broth soup in a crock pot). Also what crock pot would you recommend…something that is lead free.preferably glass
Tony,
We have a bone broth tome here: http://www.traditional-foods.com/bone-broth/
Amanda