In the Sourdough eCourse, my friend Christina taught us a sourdough variation of the Artisan Bread in 5 Minutes a Day. She calls it the “bucket method.” She really does make it in a bucket, and it is super easy. Not to mention versatile. Tara, from the Keep It Real blog, used the “bucket dough” to make these beautiful empanadas. She’s even got an informative little video to show how she rolls them up. I can totally relate to her reverse cooking/planning method, as that is how I work, too. Enjoy! –Wardee
Archives for August 2010
Welcome to the first discussion for Real Food Health and Nutrition, the first real food nutrition text for school-age children. My kids and I really enjoyed reading chapter 1, and then discussing it. This chapter makes a distinction between nutritionism and whole foods. Where nutritionism believes that the scientifically identified nutrients in food (such as beta-carotene) give foods their nutritional value, we lovers of whole foods know and appreciate that nutrients don’t work in isolation — God created foods with a whole host of nutrients and component which work better together to offer nutrition and sustenance. Please visit this post with your children and share your thoughts and impressions about chapter 1 with the rest of us!
Kicked up with the Chinese 5-Spice Blend, lacto-fermented apple chutney has been rocking our house lately. I can’t keep enough of it on hand for the kids. They love to put a scoop of it in a bowl of kefir. We just went through 1/2 gallon of it in 3 days — and that was with me telling them not to take so much! [by Wardee Harmon]
Welcome to the Nourishing Jams, Jellies, Preserves and More! Blog Hop, hosted by Pamela @ Seeds of Nutrition, Diana @ A Little Bit of Spain in Iowa, and me! We are excited to see what you are doing to put up seasonal fruits using natural methods and natural sweeteners. We welcome you to share preservation methods, family stories, and family recipes. If you have an oldie-but-goodie buried somewhere in your blog, feel free to highlight it again in a new post which links to this blog hop.
Can’t waste good, backyard eggs, and they’re a healthy, not to mention inexpensive, food. When you have lots of eggs, how do you keep from getting bored? Why, eat them lots of different ways. Let me show you how we’ve been getting eggs into everything…
Zatar, or za’atar, is the Middle Eastern name for a family of herbs that includes oregano, thyme and marjoram. The way I know za’atar, though, is as a spice mixture that starts with those herbs — ground up — and adds toasted sesame seeds and salt. Sometimes, people add ground sumac, too. Mmm… Ever had it?
RFNH = “Real Food Nutrition & Health” Study. My children and I will be working our way through Kristen Michaelis’ book, Real Food Nutrition and Health, during the fall and winter months as part of our homeschooling curriculum — and it looks like many of you will be joining us! I’m so excited. 🙂 Visit this post to download the schedule and suggested discussion questions/activities, as well as learn more about what’s ahead.
This is definitely a controversial topic, and I’m not trying to step on anyone’s toes or incite argument. We’ve just embarked on the owning-and-feeding-a-dog-adventure, so I want to say up front that I’m well aware that I don’t know everything. Before I share how we are currently feeding and plan to continue feeding our new Kangal x Boerboel pup, Areli, I want to tell you the questions that guided us in choosing a diet. They are the same questions we ask when figuring out what to feed ourselves.
This divine, probiotic, cream cheese frosting is a less expensive option than the coconut cream frosting we love. And to boot, there’s no coconut taste, which will make many happy. I’ve been using it to frost both the spice cake and chocolate cake. I’m excited to offer this less expensive option for frosting in the sourdough cakes lesson of the Sourdough eCourse.