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!
I finally got mini paper cups to make Avivah’s peanut butter cups. The last two batches, I used my homemade soaked almond butter instead of roasted peanut butter. I soaked the almonds to neutralize the enzyme inhibitors, then dehydrated them. Then I ground them into almond butter. Everyone declares these to be their favorite treat, excepting ice cream of course. What I love is that I can use less than the minimum sweetener and they’re still plenty sweet! If you haven’t tried these yet, you must. (I omit the nut meal because I don’t usually have any made up, and they still work great.)
I got a gallon of kraut going – this time mixing purple and green cabbage. The green cabbage came from a local farm. I’m happy that we’re approaching another season of local produce! Back to the kraut. When C. saw the big bowl of shredded cabbage as I was working on the kraut, his eyes got so big with excitement (he loves cabbage salad). I was sad to tell him that no, I wasn’t making a cabbage salad, it was sauerkraut. He does like sauerkraut, too, but still he couldn’t help being disappointed that cabbage salad wasn’t on the menu. I gave him some of it to eat right then, though. Be sure to check out Marillyn’s no-pound method of kraut making. I’ve been doing it this way also for some time. It sure beats pounding for 30 minutes! This sauerkraut is in a vegetable fermentation master (see my Resources page for sources).
I know I did other things, but those are the highlights of my last week.
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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