If I make my mom’s biscuit recipe with unbleached, unbromated wheat flour, home-rendered pastured lard, Real Salt, and organic, grassfed milk, but the flour happens to have all the bran and all the germ sifted out of it, is my resulting biscuit – which will be so fluffy and melt-in-your-mouth smeared with pastured butter that […]
That Whole Grains Question: Is It Time for “To Soak or Not to Soak?” Read More »
I’ve done a lot of poking into the subject of soaking grains, and through it all I’ve continued soaking, sprouting, and souring my baked goods. The most common question when people first hear about the idea of “soaking grains” isn’t usually “why?” but “how?” People get this funny image in their heads – and I
Soaked Grain Recipes: A Gallery from Everywhere! Read More »
In our quest for the healthiest possible grains and legumes, so far we’ve wrassled yeast into a jar and learned to feed it, coaxed things to sprout in our kitchens, and fiddled around with soaking oatmeal or flours. I hope you are convinced that sourdough preparation is proven to increase nutrients, improve digestibility and neutralize
My husband nuked my cookie dough! The only redeeming factor in that situation is that it makes for a pretty funny opening to this post. Get this recipe, updated and improved with tons of FAQs, in the eBook “Smart Sweets,” along with 29 other delicious desserts that won’t make you feel guilty! Click HERE for
Cinnamon Raisin Spelt Drops Recipe (& Sprouted Option) Read More »
Desserts are the feature at the Whole Foods for the Holidays: Real Food Progressive Dinner this week, thanks to our host, Kate of Modern Alternative Mama. Memories of Christmas Cookies For our family at Christmastime, it’s all about the cookies. My mother always made a bazillion varieties, and my husband’s family absolutely focuses on the
Whole Foods for the Holidays: St. Nicholas Spice Cookies Read More »
