Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
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.
Updated 3-16-2010 Overview of Bean Preparation: Ingredients & Equipment Start with new crop dry beans. Dry beans that are more than 13 months old are not only less nutritious but harder to rehydrate, and therefore more difficult to cook completely. Reputable natural food warehouses and health foods stores with good turnover can provide delicious, healthy, [...]
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