Oh, the zip and zing a little lacto-fermented mustard can add to a sandwich! My mouth waters just thinking about it! If you have a few minutes and a few simple ingredients, you can whip this honey dill mustard up in no time. [by Erin Vander Lugt]
Archives for June 2010
The USDA put out a draft of the 2010 Dietary Guidelines. They are not motivated by truth and the health-giving properties of nutrient-dense foods. Instead, the proposed dietary guidelines will increase reliance on processed foods, leading to increased modern diseases, and greater reliance on pharmaceuticals. Your voice is needed NOW to speak for God’s nutritious foods.
We love, love, love this sourdough spice cake! Whole wheat flour is wonderful, but feel free to use whole wheat pastry flour for a lighter cake. There are also 2 cream cheese frosting options! Cake from scratch never tasted so good! [by Wardee Harmon]
Is it crazy for ketchup to bring me such a smile? Honestly! I didn’t know if I should name this delicacy “Oh My Lans Ketchup!”, “Mercy Sakes Ketchup!”, or “You Are Never Going to Believe It Ketchup!”. When I think about this delicious, simple, and nutritious condiment, I can only shake my head. Enjoy the taste and tang of summer year-round with this lacto-fermented treat! Your gut will thank you… as will each of your friends and family members! [by Erin VanderLugt]
I am in love with Erin’s sourdough pizza crust! We ate pizza twice over the weekend. By last night, I was itching to try something else with the wonderful dough. So I tried pizza pockets – and the kids loved them. They were incredibly easy, tasty and satisfying. Give them a try!
Pizza and sourdough… 2 of our favorite things! My husband and 3-year-old like to call such combinations a “gourmet feast”. 😉 This sourdough pizza requires very little hands-on time — and is nourishing and delicious to boot. [by Erin VanderLugt]
Feeling like a good chocolate chunk cookie? Here you go! For the chocolate chunks, I’ve been coarsely chopping dark chocolate rounds. These cookies use sprouted flour, which I love to use in cookies and baked goods where there’s none (or not enough) liquid for an overnight soaking. But actually, sprouting a grain is better than soaking it, so I’m happy to do it regardless.
We’re generating great ideas and discussions in the Fundamentals eCourse forums. My post today stems from Jessica’s forum question: “I am trying to stretch all my grass-fed meats because they cost quite a bit more. Does anyone have ideas for meatless dishes?” I share a few of my ideas, and then leave it to you to fill the comments with your great ideas.
Quick and easy, delicious and nutritious, sourdough pancakes are our favorite breakfast! Here’s my recipe for easy fluffy-beyond-your-wildest-dreams pancakes even the kids will love! [by Erin VanderLugt]