How Do You Pick Your Battles? (My Kitchen is a Mess!)

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.

Now 5! – Four (4) Yummy Ways to Use Sprouted Beans

sprouted pinto bean chili

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.

Probiotic Chocolate Ice Cream

Here’s another tasty offering along the lines of my Probiotic Potato Salad. The secret ingredient in this probiotic ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic. 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).

Probiotic Chocolate Ice Cream – Fig Water Kefir – Vital Choice Salmon – Sprouted Flour

probiotic choc ice cream

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.

Tuesday Twister Blog Carnival – October 27, 2009

Welcome to the Tuesday Twister Blog Carnival for Tuesday, October 27, 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 – Calders (Scottish Oat Porridge Method)

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.

Gallery of Soups

Katie's Chicken Barley Leek Soup

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.

Pauper’s Chicken Stew

Pauper's Chicken Stew

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.