My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” 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!
- Ginger Carrots – Nourishing Traditions claims this is the most-liked lacto-fermented food, and I would agree – we all like it. Once again, I feel the LF recipes in NT are a bit on the salty side. I keep cutting back on the salt and enjoying the food more. I made 1/2 gallon of these ginger carrots and we’re eating them on top of a daily salad. The salad contains green lettuce, sprouted lentils, sprouted mung beans, feta cheese, and my creamy salad dressing made from chevre. Oh, I also made a batch of sauerkraut this week, and we’re putting it on the salad as well.
- Chocolate Peanut Butter Cups – Simply amazing! You’ve got to try these! They come from Avivah at Oceans of Joy. The base for each layer – chocolate, then peanut butter, then chocolate – is made of coconut oil and honey. I doubled the chocolate layer and put a full amount of it as the bottom and top layers of the peanut butter bars. (They would have been cups had I a mini-muffin tin or some small molds.) I also had trouble reheating the chocolate filling to make it fluid again, so I suggest you make each amount right before drizzling it in the pan (or mold). We’re going to have these again this weekend – first better have A. make more roasted peanut butter (recipe is here).
- Soaked Muffins – I tested out making my basic soaked muffins using kefir for the soaking instead of raw milk plus an acid. The consistency didn’t change a bit, even with our kefir being a little on the thick side. However, the kefir is sour while the raw milk is sweet, so overall the muffins tasted like they were barely sweetened. Next time, I’ll up the Rapadura to 2/3 cup (instead of 1/2 cup) when using kefir for soaking.
- Easy Raw Chevre – I shared a tutorial for making raw chevre at Ren’s blog, Edible Aria. I’ve mentioned making chevre oodles of times but not yet showed you how I do it. My instructions differ from the original recipe at Fias Co Farm. I figured out some things that make the cheese work better for me. Some good questions in the comments, too.
- Jerky Gun – I got a jerky gun last week! It worked so amazing for making jerky sticks. I even took a picture but had big card data problems with my camera. (If I told you I would start crying again.) So, no picture… But they were good!
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
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