There are times in life when nothing else satisfies the way chocolate can. Week 24 of pregnancy? Chocolate. Late-night studying? Definitely chocolate. All the kids napping and you’ve got a moment to yourself? Chocolate, please. Aunt Flo is on her way again this month? Chocolate! And for those times, you’ll be glad you have this simple, grain-free cookie recipe in your arsenal.
It’s hard to believe three years have passed since teaching the Sourdough eCourse with my dear friend Wardee. More surprising still, we continue to receive delectable and nourishing offerings almost daily from the same trusty sourdough starter in exchange for a simple daily feeding or two. I look at most recipes through the lens of sourdough, always wondering if I can up the nutrition and digestibility by including our sour little friend. Today’s recipe is a tasty example of one of my favorite remakes.
In this episode of Know Your Food with Wardee, I share how my family and I are preparing for my week-long trip to Arizona. I’m leaving and they’re staying behind, but that doesn’t mean things will stand still. They will be keeping our traditional kitchen alive. We’re brushing up on their kitchen skills and revisiting how to keep the ferments and other traditional foods going. And for my part, I’m packing some of my favorite traditional foods and will get some when I get there — to balance any lack in conference food. Also in this episode, I take two listener questions: what’s the best diet for seasonal allergies and how to bake light and fluffy homemade bread.
Sourdough lovers, real food lovers, and sticking-to-a-budget lovers, this great little resource is for you.
Want to serve real foods to your family, but how do you do it without breaking the budget or sacrificing taste? This Real Food eBook bundle includes the resources you need to eat delicious, whole foods on a budget. Packed full of recipes and tips, it’s sure to be a go-to resource in your kitchen.
Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.