These soaked gluten-free biscuits are moist, light, and tasty — even after a few days. If you can get them to last that long! [by Wardee Harmon]
Archives for February 2010
How do you know if your sponge is ready? How do you know if you’ve added enough flour to your dough? I’m sharing these two tips in today’s Real Food Quote Monday (RFQM). They come from a 19-page, $3 booklet called “Simple Sourdough” by Mark Shepard. While the book isn’t heavy on details, it does a good job of introducing the basic sourdough bread process.
We’re all capable of learning new routines – especially if we have a little help to get our head around the possibilities. But maintaining those routines can be a harder challenge. When the thrill wears off of trying something new, we’re left with the choice to keep something up… or let it go. So it is important that not only do we keep pressing forward and learning new healthy skills in our kitchen, but that we do it in a way that we can keep up and maintain that momentum. This article is a special release from inside the eCourse.
Just a few more days until enrollment closes for the traditional cooking Fundamentals eCourse at GNOWFGLINS. My email inbox is overflowing with questions, forum activity, and enrollments. This is all very good and exciting! Some questions I am receiving over and over, and I’d like to provide those answers in a public place. It is likely that many people are wondering similar things. So, here are the most common questions about the eCourse, along with the answers.
Today I’m excited to introduce you to Paula – a blind GNOWFGLINS reader. She’s been blind since the age of 16 months. She is married and has four children who she homeschools. And yes, she says, “…my kids do sneak around and get away with stuff sometimes.” She’s the sweetest person you ever could meet, and a great inspiration. In this guest post, she gives us a peek into her life, and she shares how nourishing food blogs have helped her and her family. She’s pretty funny, too!
This week for Real Food Quote Monday (RFQM), you’ll hear a funny tale of a scoby (mother culture for the fermented Kombucha beverage) gone wild!
It is time for a free-release of a resource from the inside my upcoming healthy and traditional cooking eCourse – a video demonstration of my easy, soaked whole-grain muffins. You can also download the recipe notes. The reception to the eCourse has been truly amazing. I am beyond honored by everyone’s trust, and I feel deeply committed to providing excellent (yet simple to grasp and implement) resources to all those enrolled.
Today’s question is about the preparation of grains during Bible times. I’ll share my common sense answer, an excellent quote from the Weston A. Price Foundation, and also the audio file it prompted within the eCourse (another freebie). I can’t stress enough how open I am to your input, too. So if you’ve researched this and can expand on my simple answer, please do!
For today’s Real Food Quote Monday (RFQM), I’m quoting from Ramiel Nagel’s “Cure Tooth Decay.” Even though I’m reading it to find information about avoiding braces, I’ll share how he reveals the inconsistency in the modern theory of tooth decay.