Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! [by Jenna Ettlich]
I hoped Erin would keep sharing her yummy recipes with us, and she has. Erin gave us the fabulous sourdough English muffins, which you must try if you haven’t already. They are getting rave reviews. She also shared her no-soaking required, easy sourdough waffles. Please welcome her back today as she shares her gorgeous and flexible soaked, spiced, oatmeal-yogurt muffins.
Please join me in welcoming Lisa from the “Come Walk With Me” blog. In this guest post, Lisa shares her experience in making and enjoying the “Yogurt Pizza Dough” recipe in Nourishing Traditions, along with ideas for how else this dough can be used. Thanks, Lisa! Those are some mouth-watering pizzas!
This week’s Real Food Quote is from a Spring 2009 Wise Traditions article, “The Good Scot Diet.” I selected a fun quote that details a common Scottish breakfast porridge, calders. It not only sounds interesting to eat, but would be a real time saver, as it was made early in the week and eaten as the days went by.
Don’t be scared of beans, or even dry beans! Once you discover how easily you can cook and prepare them, how delicious and digestible they are when prepared well, and how much money you save starting with dry beans, you won’t go back to canned. Beans are a source of high quality, inexpensive nourishment. They offer minerals, B vitamins, essential fatty acids, and soluble and insoluble fiber. But as wonderful as they are, poorly prepared beans can produce undesirable results in polite society. Proper preparation is key, and here’s how. [by Wardee Harmon]