Maria Dittus

Maria Dittus FFAMaria is a downtown girl from Slovakia who by God's grace ended up studying and graduating from Ave Maria University where she fell in love with the Home of the Mother and her husband Rich.

Together they have 4 awesome kids and a little farm in their back yard in sunny Florida. Maria enjoys creativity that comes from homeschooling her children, simplicity in trusting God's perfect plan and solitude that doesn't yet exist in her household.

Saturday, 04 April 2020 08:28

Easter recipes

A trio of side dish recipes for Easter.

Saturday, 13 April 2019 17:03

Cauliflower with Parsley Pesto

This is the time of a year when I am desperately looking to put a little more nutrition into my family meals. After a long Christmas season of the most delicious sugary treats, our taste became accustomed to almost everything unnaturally sweet. It is time to introduce nutritious wholesome food to wake up our body from this sugar coma! The question is how and what is there to cook? I start my search in our local library, in the cookbook isle. I found this great book: Secrets of the Best Chefs. I learned that using the very best quality ingredients is always the best start to create the most delicious meals. But mostly, the chefs around the world challenge you to be creative with your food. I also learn some crazy foods that I never knew they existed. I truly start to marvel what an amazing God we have that created so much different nutritious food for us to enjoy! I believe that God created everything good and healthy. We have to be careful not to process our food to a degree so that it loses its shape and form. I believe God created everything so good that if we raise it the way it should grow, it will heal and nourish our body. 

Thursday, 11 April 2019 18:26

Lactose-fermented Recipes

In my grandmother's time, almost everyone knew how to preserve vegetables for long periods of time without using a freezer. This process is called lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Not only this process is great for preservation of vegetables and fruits, but also there are numerous health advantages such as enhancing digestibility, increase of vitamin levels, production of numerous helpful enzymes as well as antibiotics and anticarcinogenic substances.

Friday, 15 March 2019 15:01

Quinoa Pancakes with Chocolate Ganache

I was born and raised in Slovakia where food was never wasted. It must be because of the difficult time Slovakia went through when it was recovering after Communism. Slovakia was beaten and poor for so long that it was unthinkable to waste the smallest crumb. It is still quite shocking for me, living in USA for more than 13 years, to see how much food is being wasted.

Page 1 of 2