By Wardeh on May 7, 2009
When I think of simple and nourishing, I have in mind foods that I can whip together quickly for my hard-working family. During the warmer months of the year, we devote our weekends to property work. Everyone is outside the whole weekend, clearing brush, picking up sticks, and trying to get our property ready to produce food. They’re all tired, hungry and eager for something simple and satisfying. In this post, I share how we enjoy simple and nourishing meals all weekend from one day of cooking.
Posted in Articles, Beans, Grains and Vegetables, Main Dishes, Recipes, Techniques and Tutorials | Tagged beans, burritos, chicken, eggs, goat cheese, main dish, meal planning
By Wardeh on April 28, 2009
In my recent readings on agave syrup, I have discovered that while agave is low in glucose, it is very, very high in fructose. In fact, it contains more fructose than honey or high-fructose corn syrup! Fructose may sound good — think “fruit” — but consuming this concentrated fruit sugar is nothing like eating a fresh fruit. A fresh, whole fruit offers not-concentrated fructose as just part of the sugar profile, along with fiber, water, and other vitamins and minerals. But what’s so bad about high amounts of concentrated fructose?
Posted in Articles, Kitchen Notes | Tagged agave, fructose
By Wardeh on April 6, 2009
I have long been confused by nutritional yeast. And just so you know, I still am a bit.
I am hoping that between all of us, we may sort it out.
Posted in Articles | Tagged nutritional yeast
By Wardeh on February 2, 2009
“Extra virgin” olive oil is extracted through the first, gentle crushing of ripe olives between stone or steel rollers. This is a gentle process that preserves the integrity of the fatty acids and the oil’s antioxidants. Lower quality olive oils (those not bearing the “extra virgin” title) should be avoided, as the processes uses to extract remaining oils from the olives are not so gentle, thereby rendering the oils more unstable and less nutritious. [...]
Posted in Articles | Tagged fatty acids, oils
By Wardeh on January 22, 2009
Beans are among the easiest of foods to sprout. Actually, sprouting is very easy in general, but here I will discuss beans. Soak 1-1/3 cups of beans overnight in pure water. Use a 1/2 gallon mason jar or other similarly-sized container. I like using 1/2 gallon mason jars with sprout screens best. But for the garbanzo beans, I’ve been using a stainless steel pot. I don’t know why. Well, yes I do. I’ve run out of jars. So a pot works. [...]
Posted in Articles, Recipes, Sprouting, Techniques and Tutorials | Tagged Sprouting, sprouting beans
By Wardeh on January 20, 2009
In the winter, when most available local produce is dark leafy greens, we turn to healthy slaws. I wrote about these two years ago. Our family is revisiting them again and updating them for what our kitchen looks like today. [...]
Posted in Articles, Beans, Grains and Vegetables, Beans, Grains and Vegetables (Gluten-Free), Recipes, Salads, Salads (Gluten-Free), Sprouting, Techniques and Tutorials | Tagged lunches, salad, slaws
By Wardeh on December 4, 2008
Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]
Posted in Articles, Beans, Grains and Vegetables, Breads, Muffins and Crackers, Desserts and Cookies, Recipes | Tagged bread, sprouting grains
By Wardeh on November 21, 2008
When I have a batch of mature sprouts, I fill the kitchen sink with cool water and plunge as many as I can into it. The seed hulls tend to float to the top, although a gentle churning of the clumps of sprouts is necessary to free up many more seed hulls. I pull out [...]
Posted in Articles, Recipes, Salads, Salads (Gluten-Free), Sprouting, Techniques and Tutorials
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