Back when we followed the Standard American Diet, mostly all I did was play with my babies, scrapbook, and keep my house clean. My house rarely had anything out of place. My memories of those days consist of me following the little toodles around, folding laundry, clearing counters, teaching the kiddos how to pick up their toys, reading books… That’s pretty much all we did. Those were good times, don’t get me wrong.
Archives for October 2009
Come winter time, we do quite a bit of bean sprouting. This is due in part to less availability of local produce. Sprouting gives us fresh vegetables during those darker, leaner months. Also, beans and winter go together – but I like to sprout them not only because of the nutritious burst that sprouting gives (increase in enzymes and vitamins) but because sprouted beans digest as vegetables. In this post, I’ll share
four five yummy uses for sprouted beans.
Coming up in mid-November, gnowfglins.com will host another “Gallery of… ” (like the Gallery of Soups). I am not going to tell you the theme yet – but I’ll give you a hint. It has to do with Thanksgiving. Interested? Here’s what I need you to do.
This ice cream has a secret ingredient… Its tart flavor is not noticeable in this ice cream, but it still offers its benefits to those who gobble it up (and they will gobble it up, I promise!). [by Wardee Harmon]
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, I made a probiotic and creamy chocolate ice cream, we tried out a new flavor for water kefir, we tried Vital Choice canned sockeye salmon for the first time, and I pitted my Vita-Mix against my friend’s countertop appliance claiming to grind sprouted flour.
This week’s Real Food Quote is from a Spring 2009 Wise Traditions article, “The Good Scot Diet.” I selected a fun quote that details a common Scottish breakfast porridge, calders. It not only sounds interesting to eat, but would be a real time saver, as it was made early in the week and eaten as the days went by.
Welcome to the first recipe gallery post at gnowfglins.com (hint, hint) – this one being a Gallery of Soups! I’m excited and thankful for the beautiful, real food soups that were submitted for it. Thank you, all! I need to find some antelope to make Millie’s Antelope Stew! And I think it is super exciting that so far, three “cream of…” soup recipes were submitted – cream of turkey, cream of chicken, and cream of tomato.
Featuring stewing hens, this pauper’s chicken stew both is economical and healthy – and delicious! Knowing that I’m a sucker for a local meat, the local farm from whom we buy natural chickens gives me a call when they’re processing older – but of course, healthy – birds. As long as I stew these birds long and low, they turn out tender and delicious. Really, a good deal, no matter how you look at it! So, if you think you can’t afford the higher price of local meat, consider asking around for stewing hens.
The secrets to this stew’s success are: homemade beef stock, simple seasonings and generous potato halves. Really, that’s all! Simplicity delivers a powerful punch.