Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Use homemade pre-soaked oats — or the fabulous Touch’O Honey pre-soaked oats from JoshEWEa’s Garden — to offer a breakfast of yummy choices for everyone! Let each family member top pre-soaked oats with their toppings of choice: crispy nuts, shredded coconut, assorted fresh and/or dried fruit, raw honey, and/or raw milk. This homemade (and easy) granola bar offers an excellent alternative to today’s highly processed, extruded breakfast cereals.
Preparing for the menu plan service each week has given me ample opportunity to make extra special breakfasts for my family. And they’re loving it! This morning we’re eating a 5-spice baked oatmeal; last week we gobbled up this easy baked omelet. Because it is baked, this is an “omelet” you can’t screw up — that’s why I like it so much.
Egg salad! We love it. It is a great meal for a busy mom, because it is so easy to whip up in a pinch. This is my basic egg salad, which is admittedly, nothing fancy. I season to taste, so it is not much of a recipe, either. Be sure to share how you make your egg salad! Do you have any special ingredients that kick yours up?
If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
I wanted a granola recipe that combined the benefits of soaked grains and soaked nuts. Soaking the grains neutralizes phytic acid, a mineral absorption blocker. Soaking the nuts starts the process of germination, de-activating enzyme inhibitors. A raw granola that does this is a highly nutritious and a great source of digestive enzymes!
Mikah has been allergic to eggs since birth, so it has been a loooonnnnggg time since I’ve made a quiche. We used to love them. Now Mikah can eat eggs again, and this week I guess I overbought on local, pastured eggs. So for a quick lunch when Jeff was home working on the barn, I made a quiche from odds and ends of local vegetables.
In summertime, soaked muesli is just about the best breakfast one could have. It is refreshing and cool. Who wants to start the day hot? Muesli is as simple as can be. It combines the traditional, necessary step of soaking (to neutralize anti-nutrients and improve digestibility) with the ease of a put-in-your-bowl-and-add-milk instant breakfast. Bonus: this dish costs less than $5 to make!
I’m sure I’m not reinventing the wheel on this oatmeal – but here’s how we’re eating our oatmeal lately. It is sweet from the milk, raisins, and a bit of stevia. Depending on how sweet you like your oatmeal, you may want to add raw honey, too. Soaking the oats the night before in an acid medium ensures maximum benefits and assimilation of nutrients. It is not hard to do, just needs to be done ahead of time. It is a good job for kids to do before bed! Beyond nutritional benefits, you’ll find that the soaking decreases the cooking time necessary in the morning – thick rolled oats take just 5 minutes to cook!
When I make red palm oil popcorn, I use my 1/2 cup measurer to scoop the red palm oil into the popcorn pot. Then I tip the measuring cup upside down in the little cast iron skillet we use to fry eggs. That way, we are able to use every last drop. But I’m kind of weird about how I cook them.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
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