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.
Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter. Super good and super easy. Beth, with whom we shared a garden last summer, gave me this recipe and a taste-test of her prized leftovers. They were fantastic, so I couldn’t wait to try it myself. And the whole family loved these!
Although my family is not grain-free, I often make these cookies. They’re chewy and delicious, but I especially like that there’s no waiting on soaking or souring. The cookie base is blanched almond flour, which gives a fabulously moist, chewy texture. We’ve taken these to church too many times to count, and we always get compliments on how yummy they are.
About two weeks ago, my 11-year old son Mikah asked, “Mom, what’s mac and cheese?” 11 years old and he doesn’t know about mac and cheese? That’s part good and part bad. The good — he doesn’t know about the K-word mac and cheese. The bad? He didn’t know about homemade, real food macaroni cheese, which is a thousand times better. I knew what I must do. Macaroni and cheese was going back on the menu — real food style.
My friend Jami loves nachos. She’s eaten them all her life, especially the take-out kind. As a stay-at-home mom eating real foods, she figured she had to find a way to keep eating them — at home and healthy. So she did. We made them together this week — and you get to see it on video. Plus, print instructions included in this post.
This was my birthday cake. Twice. On Wednesday, my friend Brenna and her family surprised me with it. It was so good that I called Brenna yesterday morning — my birthday morning, the day I turned 37 (just when did I begin to approach 40? I feel like I should be edging toward 30). I asked her for the recipe so I could make it again for myself. “It was so good and I want more of it.” That about sums it up.
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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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