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 – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
- 12-Bean Stew – Using up almost the last of the mix I made last winter (makes great gifts!), I made a 12-bean stew. I added a slow-cooked grass-fed steak that by the time was done simmering, just fell apart wonderfully into tender chunks. The seasonings were simple: beef stock, salt, pepper, garlic, onion, basil, thyme, oregano and cumin. And served over brown basmati rice. Very colorful, very warming, very delicious, and very healthy.
- Lemon Snaps – Inspired by Ren @ Edible Aria, I made lemon snaps. I used sprouted spelt flour for all the flour, coconut oil for the butter, and I added a frosting. The frosting was the basic vanilla cream frosting (using coconut butter as the base), but I added 3 tablespoons of lemon juice to it. My cookies didn’t puff up as well as Ren’s did, but they were super delicious!
- Raw Date Truffles – I guess I was looking for inspiration last week in my cooking. These truffles were inspired by Amy @ Simply Sugar and Gluten Free. I knew I had to make them when I read the ingredients of her recipe – I had every single one of them! The truffles were wonderful. The only thing I did differently was to start with crispy almonds – almonds that I had soaked and dehydrated to neutralize the enzyme inhibitors otherwise present. Thanks, Amy, for a great recipe!
- Other than that - Just keeping up with the usual kefir, sourdough bread, Kombucha, water kefir, cheese, etc.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
The Gallery of Christmas Cookies is coming up on Monday, the 14th of December. Do you have a real food cookie recipe to contribute? Please do!
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
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Wow, these all seem like great Christmas gifts! I’m definitely holding onto the recipes.
.-= Rebecca´s last blog post… Tuesday Twister: Almond butter squash brownies – Oxtail soup – Spelt French bread – Gluten-free Deep Dish Pizza =-.
I’m thrilled that you liked the truffles – I haven’t yet learned how to soak and dry nuts but it’s on my list. I’m just learning about Nourishing Traditions and starting to incorporate some of the practices you use regularly here. I am sure that the crispy almonds added a great flavor dimension to the truffles.
Amy – I think they did in that they were a little crunchier, but also I had soaked them in salt water and we all know what a little bit of salt does!
It took me a long time to start soaking and dehydrating things, but once I did, I realized how easy it was. The biggest hurdle is overcoming it in your mind and adding it to your routine (‘you’ in general, not ‘you’ specifically 
), because it is not hard or time-consuming in actuality. A few steps, a bit of time while it does its own work, and then you have nuts ready to go in the pantry. Thanks again for the recipe. It is a keeper. I’m getting more figs in a few weeks and I’ll make more of the truffles that time!
mmmmm. Desserts. They sound so good. The frosting is a wonderful touch to the lemon snaps.
.-= Millie´s last blog post… 5 Cheap and Easy Ways to Improve Nutrition =-.