Tuesday Twister Blog Carnival – September 29, 2009

Welcome to the Tuesday Twister Blog Carnival for Tuesday, September 29, 2009! The theme of this blog carnival is to share, through words and pictures, what’s twisting in our kitchens during the past week – with real foods, of course. At a minimum our foods should be real and whole, and optionally be naturally-raised, organic, local and/or seasonal. I’m eager to see what’s been twisting in your kitchens this week!

Real Food Quote Monday – “Enzyme Nutrition” by Dr. Edward Howell (Again)

Every Monday, I pull out a meaningful quote from one of the great books or articles I’m reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments. This week’s quote (like last week’s) come from “Enzyme Nutrition” by Dr. Edward Howell. But this one is pretty short – and amazing. It concerns raw honey.

Basic Chocolate Cake (Sourdough)

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Taking my inspiration from the King Arthur Flour recipe for sourdough chocolate cake, I made a cake last weekend to help celebrate a friend’s birthday. I thought it was great that King Arthur shared the history of sourdough, but why stop there? Why not make the cake as old-worldly as possible? Instead of their white flour, white sugar, and vegetable oil, I used spelt flour, evaporated cane juice, and virgin coconut oil. In addition, I let the sourdough starter/flour/milk mixture rest for 8 hours plus, instead of just 2 to 3 hours, making a more complete job of neutralizing the phytic acid in the spelt. Honestly, my cake was delicious and I doubt anyone would ever suspect it was a whole and healthy cake.

Homemade Kamut Pasta (Soaked)

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I think Kamut is a great grain to use for pasta because of its hearty, nutty flavor. We all enjoyed these noodles very much. The first night, we topped them with homemade chicken soup. Then the next day, I reheated the leftover noodles in a bit of water on the stovetop, to steam them back to warmth. We topped those with beef stew. I think it is a good idea to keep noodles separate from the main dish, which prevents them from turning into soggy leftovers. Because this calls for soaking the kamut flour (in order to neutralize phytic acid), plan on making the dough up to 8 hours ahead of time. Even though I balked at soaking a few months’ back, now I find that when it comes time to cook, I’m happy that most of the work is already done!

Water Kefir – Black Bean Chili – Homemade Pizza – Sprouted Spelt Lemon Cake – Chocolate Sourdough Cake – Soaked Kamut Pasta – Chicken Soup – Spelt Sourdough Rolls (Tuesday Twister – 9/22/09)

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My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – this week in my kitchen: enjoying water kefir for the first time, enjoying a few stews (among them black bean chili and chicken noodle soup), working on homemade pizza, eating two delicious cakes, making rolls out of sourdough spelt dough, and making soaked kamut pasta. It was a great week in my kitchen!

Tuesday Twister Blog Carnival – September 22, 2009

Welcome to the Tuesday Twister Blog Carnival for Tuesday, September 22, 2009! The theme of this blog carnival is to share, through words and pictures, what’s twisting in our kitchens during the past week – with real foods, of course. At a minimum our foods should be real and whole, and optionally be naturally-raised, organic, local and/or seasonal. I’m eager to see what’s been twisting in your kitchens this week!

Real Food Quote Monday – “Enzyme Nutrition” by Dr. Edward Howell

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Every Monday, I pull out a meaningful quote from one of the great books or articles I’m reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments. This week’s quote come from “Enzyme Nutrition” by Dr. Edward Howell. Before I give the quote, I want to set the stage with some information about enzymes according to Dr. Howell. There are three classes of enzymes which run in our bodies.