An article from mercola.com (I know you'll be surprised that I liked this one)
=-)
http://www.mercola.com/2007/jan/18/one-secret-to-a-longer-life-keep-learning.htm
Tuesday, March 20, 2007
Monday, March 19, 2007
Recipe: Roasted Ginger Sweet Potatoes
Roasted Ginger Sweet Potatoes
A nutty, gingery confection of sweet potatoes that will enhance any of your favorite cold weather foods.
INGREDIENTS
1 pound sweet potatoes, peeled & cubed
2-3 Tbl. extra virgin olive oil
½ cup real maple syrup
1-2 tsp. grated ginger
½ tsp. cinnamon
Black Pepper, freshly ground to taste
½ cup chopped walnuts or pecans
INSTRUCTIONS
Preheat oven to moderately hot temperature (375° F). Combine potatoes, olive oil, syrup and spices. Toss well. Lightly oil a medium sized baking dish and spoon in the potato mixture. Top with chopped nuts.Bake 35 to 45 minutes. Cover with foil halfway through baking if the nuts are getting too brown.
A nutty, gingery confection of sweet potatoes that will enhance any of your favorite cold weather foods.
INGREDIENTS
1 pound sweet potatoes, peeled & cubed
2-3 Tbl. extra virgin olive oil
½ cup real maple syrup
1-2 tsp. grated ginger
½ tsp. cinnamon
Black Pepper, freshly ground to taste
½ cup chopped walnuts or pecans
INSTRUCTIONS
Preheat oven to moderately hot temperature (375° F). Combine potatoes, olive oil, syrup and spices. Toss well. Lightly oil a medium sized baking dish and spoon in the potato mixture. Top with chopped nuts.Bake 35 to 45 minutes. Cover with foil halfway through baking if the nuts are getting too brown.
Recipe: Banana Ginger Jam
Banana Ginger Jam
There are two types of banana jam. One type is real jam with sugar and pectin that is put up in jars and processed in a water bath. The other type, which I have been making more and more lately is just a thick banana mush with a little seasoning. It must be kept in the refrigerator and after a couple of weeks (if you don't gobble it up) it will turn into a science experiment. I make it differently each time because I make it from the bananas which get so ripe my family won't eat them. Since I had the happy combination of over-ripe bananas just as I wanted to post the recipe, I made some this morning. I like a lot of ginger flavor so I used 3 Tbsp. You might want to try less at first. This morning I cooked it up in a pan on the stove before I put it in the crockpot. That shortens the crock pot time to about three hours. Here are the proportions:
Banana Ginger Jam
6 ripe bananas
1/2 cup brown sugar
2 Tbsp grated fresh ginger
pinch of allspice
pinch of cloves
1/4 cup unsalted butter (this adds a lovely silken taste)
2/3 cup citrus juice (today it was 1 lime and the rest orange juice)
Slice the bananas into a crockpot. Add the other ingredients and mix. You can use a potato masher if you like a smoother jam. Cook at least six hours and spoon into jars. Keep in the refrigerator.
Source: Mary Filmore
There are two types of banana jam. One type is real jam with sugar and pectin that is put up in jars and processed in a water bath. The other type, which I have been making more and more lately is just a thick banana mush with a little seasoning. It must be kept in the refrigerator and after a couple of weeks (if you don't gobble it up) it will turn into a science experiment. I make it differently each time because I make it from the bananas which get so ripe my family won't eat them. Since I had the happy combination of over-ripe bananas just as I wanted to post the recipe, I made some this morning. I like a lot of ginger flavor so I used 3 Tbsp. You might want to try less at first. This morning I cooked it up in a pan on the stove before I put it in the crockpot. That shortens the crock pot time to about three hours. Here are the proportions:
Banana Ginger Jam
6 ripe bananas
1/2 cup brown sugar
2 Tbsp grated fresh ginger
pinch of allspice
pinch of cloves
1/4 cup unsalted butter (this adds a lovely silken taste)
2/3 cup citrus juice (today it was 1 lime and the rest orange juice)
Slice the bananas into a crockpot. Add the other ingredients and mix. You can use a potato masher if you like a smoother jam. Cook at least six hours and spoon into jars. Keep in the refrigerator.
Source: Mary Filmore
Recipe: Carrot Ginger Soup
Carrot Ginger Soup
Carrots are available year round, but for some reason, the warm, golden color and the use of a spice like ginger make Carrot Ginger Soup feel like an autumn food. Depending on what type of liquid you use to cook the carrots and whether or not you add cream to the soup at the end, you can make it vegetarian or vegan.
1 diced medium red onion
1-2 Tbsp olive oil
4 Tbsp of minced fresh ginger
2-3 cloves finely minced garlic
1½ c. chopped carrots
3 c. vegetable broth
¼ c. orange juice
salt and pepper to taste
¼-½ c cream or milk (optional)
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender). Thin with additional broth as needed. Season to taste with salt and pepper.
Carrots are available year round, but for some reason, the warm, golden color and the use of a spice like ginger make Carrot Ginger Soup feel like an autumn food. Depending on what type of liquid you use to cook the carrots and whether or not you add cream to the soup at the end, you can make it vegetarian or vegan.
1 diced medium red onion
1-2 Tbsp olive oil
4 Tbsp of minced fresh ginger
2-3 cloves finely minced garlic
1½ c. chopped carrots
3 c. vegetable broth
¼ c. orange juice
salt and pepper to taste
¼-½ c cream or milk (optional)
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender). Thin with additional broth as needed. Season to taste with salt and pepper.
Recipe: Spicy Sourdough Ginger Cake
SPICY GINGER CAKE
This is a simple spicy cake made the sourdough method.
INGREDIENTS (Makes 12-16 small slices):
1 cup Kefir.
200 grams butter, from pasture fed cows.
1/3 cup molasses.
2 eggs, from pasture fed chickens.
3/4 cup Californian dates, chopped.
1/2 cup of sourdough starter.
3 cups Spelt flour.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon cloves.
1 teaspoon mustard powder.
1/4 teaspoon Celtic sea salt.
2 teaspoons ground ginger.
1 teaspoon freshly grated ginger.
Tablespoons of water, optional.
INSTRUCTIONS
Process the Kefir, butter, molasses, eggs, chopped dates and sourdough starter in a food processor. In a separate bowl mix the flour and spices, then process them with the other ingredients in the food processor until you get a smooth batter. If the mixture is too dry then you will need to add a little more Kefir or water until you get the desired consistency.
Grease and dust with flour a 12 x 8 x 1 1/4 inch baking tin. Spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (28C) for 12-20 hours or until the mixture has not quite doubled in size. Bake at 180C for 40-50 minutes or until a clean knife comes out dry.
Serve with Kefir cream and All-Raw Red Plum Jam.
NOTES: Depending on the thickness of the Kefir and sourdough starter you may need to use some additional water to reach the desired consistency for the cake mixture.
MEASUREMENTS: 1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
This is a simple spicy cake made the sourdough method.
INGREDIENTS (Makes 12-16 small slices):
1 cup Kefir.
200 grams butter, from pasture fed cows.
1/3 cup molasses.
2 eggs, from pasture fed chickens.
3/4 cup Californian dates, chopped.
1/2 cup of sourdough starter.
3 cups Spelt flour.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon cloves.
1 teaspoon mustard powder.
1/4 teaspoon Celtic sea salt.
2 teaspoons ground ginger.
1 teaspoon freshly grated ginger.
Tablespoons of water, optional.
INSTRUCTIONS
Process the Kefir, butter, molasses, eggs, chopped dates and sourdough starter in a food processor. In a separate bowl mix the flour and spices, then process them with the other ingredients in the food processor until you get a smooth batter. If the mixture is too dry then you will need to add a little more Kefir or water until you get the desired consistency.
Grease and dust with flour a 12 x 8 x 1 1/4 inch baking tin. Spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (28C) for 12-20 hours or until the mixture has not quite doubled in size. Bake at 180C for 40-50 minutes or until a clean knife comes out dry.
Serve with Kefir cream and All-Raw Red Plum Jam.
NOTES: Depending on the thickness of the Kefir and sourdough starter you may need to use some additional water to reach the desired consistency for the cake mixture.
MEASUREMENTS: 1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
Ginger
Some info on the health benefits of ginger:
http://drbenkim.com/ginger-health-benefits-ginger-ale-recipe.html
http://drbenkim.com/ginger-health-benefits-ginger-ale-recipe.html
Saturday, March 17, 2007
Homemade Hot Chocolate or Mocha
This has been a nice treat (a favorite indulgence) of mine this winter. Dry milk is not the most nutritious, but it's easy to have on hand, making this an easy AND convenient hot dessert drink or anytime treat. (If I had fresh goat's milk on hand I would use it rather than dry milk.)
Ingredients (for one large serving): 1/3 cup dry milk, 1 tbsp unsweetened (baking) cocoa, sweetener to taste (1 tbsp sugar, 1 pkg powdered stevia, 1 tsp maple syrup, etc.), hot water (8 oz. or to taste).
Blend well and enjoy!
(I use my over-sized coffee mugs and my hand mixer and blend right in the mugs, but you could always blend it up in a bowl or use a blender, and then pour it over into your serving mugs.)
To make a homemade mocha, use fresh brewed double-strength coffee rather than water. Tonight I made us cinnamon mochas; I put cinnamon both in the coffee pot with the grounds and some extra in the mugs with the powder mixture. Yum!
Ingredients (for one large serving): 1/3 cup dry milk, 1 tbsp unsweetened (baking) cocoa, sweetener to taste (1 tbsp sugar, 1 pkg powdered stevia, 1 tsp maple syrup, etc.), hot water (8 oz. or to taste).
Blend well and enjoy!
(I use my over-sized coffee mugs and my hand mixer and blend right in the mugs, but you could always blend it up in a bowl or use a blender, and then pour it over into your serving mugs.)
To make a homemade mocha, use fresh brewed double-strength coffee rather than water. Tonight I made us cinnamon mochas; I put cinnamon both in the coffee pot with the grounds and some extra in the mugs with the powder mixture. Yum!
Whole Wheat Doughnuts?
From mercola.com:
"Don't be fooled by a whole wheat doughnut" (Krispy Kreme's new marketing ploy) --
http://www.mercola.com/2007/mar/17/dont-be-fooled-by-a-whole-wheat-doughnut.htm
"Don't be fooled by a whole wheat doughnut" (Krispy Kreme's new marketing ploy) --
http://www.mercola.com/2007/mar/17/dont-be-fooled-by-a-whole-wheat-doughnut.htm
Sweet Savvy
A website I just found which looks like good info for my sweet tooth:
http://www.dld123.com/sweetsavvy/
http://www.dld123.com/sweetsavvy/
Wednesday, March 14, 2007
Recipe: Sourdough Pancakes
Originating in Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before.
Ingredients:
1 cup sourdough starter
1 cup all-purpose flour
1 cup warm water
1 large egg
1 tablespoon butter
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon baking soda
Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.
The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.
To the warm sourdough mixture, add remaining ingredients, stirring well.
For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.
Makes 2 servings.
Ingredients:
1 cup sourdough starter
1 cup all-purpose flour
1 cup warm water
1 large egg
1 tablespoon butter
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon baking soda
Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.
The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.
To the warm sourdough mixture, add remaining ingredients, stirring well.
For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.
Makes 2 servings.
Tuesday, March 13, 2007
Recipe: Sweet Potato Oatmeal Bars
Ingredients:
2 cups cooked, mashed sweet potatoes
1/2 cup maple syrup, divided
1 1/2 teaspoons cinnamon, divided
1/4 cup butter
1/4 cup water
2 cups rolled oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
Serves: 8
Instructions:
Preheat oven to 350 degrees. Place sweet potatoes, 1/4 cup maple syrup and 1 teaspoon cinnamon in a food processor and mix until smooth. Set aside. In a medium bowl, mix oats, nuts, flour and 1/2 teaspoon cinnamon. Set aside. Mix 1/4 cup maple syrup, butter, and water separately and add to dry. Mix. Divide dough in half. Butter an 8x8 baking dish and press half of dough in the bottom. Spread the sweet potato mixture over the dough evenly. Crumble the remaining half of dough evenly over the sweet potato. Press gently. Bake for 20 minutes, until slightly crisp on top and golden. Let cool before serving.
2 cups cooked, mashed sweet potatoes
1/2 cup maple syrup, divided
1 1/2 teaspoons cinnamon, divided
1/4 cup butter
1/4 cup water
2 cups rolled oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
Serves: 8
Instructions:
Preheat oven to 350 degrees. Place sweet potatoes, 1/4 cup maple syrup and 1 teaspoon cinnamon in a food processor and mix until smooth. Set aside. In a medium bowl, mix oats, nuts, flour and 1/2 teaspoon cinnamon. Set aside. Mix 1/4 cup maple syrup, butter, and water separately and add to dry. Mix. Divide dough in half. Butter an 8x8 baking dish and press half of dough in the bottom. Spread the sweet potato mixture over the dough evenly. Crumble the remaining half of dough evenly over the sweet potato. Press gently. Bake for 20 minutes, until slightly crisp on top and golden. Let cool before serving.
Recipe: Carrot Raita
A quick side salad for lunch or dinner.
Ingredients:
2 large carrots, grated
1 tablespoon honey
1/4 teaspoon cinnamon
1/8 teaspoon Cardamom
1/4 cup plain non-fat yogurt
Serves: 2
Instructions:
Grate carrots in a bowl. Mix in remaining ingredients and chill.
Ingredients:
2 large carrots, grated
1 tablespoon honey
1/4 teaspoon cinnamon
1/8 teaspoon Cardamom
1/4 cup plain non-fat yogurt
Serves: 2
Instructions:
Grate carrots in a bowl. Mix in remaining ingredients and chill.
Recipe: Strawberry-Papaya Breakfast Smoothie
Ingredients:
1 cup apple juice
1/2 cup papaya, cut into chunks
4 large, ripe strawberries
1/2 cup crushed ice
Serves: 1
Instructions:
Place all ingredients in a blender and blend until smooth.
1 cup apple juice
1/2 cup papaya, cut into chunks
4 large, ripe strawberries
1/2 cup crushed ice
Serves: 1
Instructions:
Place all ingredients in a blender and blend until smooth.
Monday, March 12, 2007
Why Sourdough? (Health Benefits)
I found this info helpful to understand better about the health benefits of sourdough. There's a lot I still don't understand, but I thought I'd share:
(from http://www.angelfire.com/ab/bethsbread/WhatisSourdough.html)
The history of "sourdough" is as old as the history of leavened bread itself. Way back in ancient days (around 6,000 years ago, some say) humans first figured out how to promote the fermentation and leavening of grains to first be brewed into beverages and then, later, to be baked into bread. This probably happened by accident time after time, until someone smart figured it out. Next our ancestors figured out how to save a portion of the fermented grains to use to "start" the fermentation of their next batch of bread. Since that time, humankind has been using and making "sourdough."
That fermented mix of grain and water that was saved and used to start the next batch of dough is what we now call a "sourdough starter" and bread made from such a starter, "sourdough bread."
From a scientific perspective, a sourdough starter is a natural leaven - a mixture of grains and liquid (usually flour and water) inhabited by so-called "wild" yeasts and bacteria which leaven and flavor bread dough. These yeasts are the yeasts that thrive naturally on the surface of grains, fruits and vegetables, in the air and in the soil. The bacteria are certain strains of the so-called benign or "friendly" bacteria Lactobacillus, rod-shaped bacteria that can convert simple sugars into lactic and other acids.
To understand more of what a sourdough is, we need to understand what yeast is. In simplest terms it is a plant. More specifically a fungus, a one-celled life form which digests sugars (such as those contained within the starch in flour) and produces a bit of ethanol (alcohol) and some carbon dioxide (which is what causes the bread to rise). The natural yeasts in a sourdough starter are strains of a yeast family whose scientific name is Sacchraromyces exiges. They are of the same family of yeast as commercial bakers' yeast, whose scientific name is Saccharomyces cerrivasae. The two have what might be called a distant family relationship but differ in one important way. Commercial bakers yeast cannot survive in a very acidic environment whereas natural yeast is very happy to live in such an environment. This is important because the lactobacilli in a sourdough culture produce a lot of lactic and acetic acids (which are what gives sourdough bread its flavor). The acids create an environment too acidic for commercial bakers' yeast, so only natural yeast can live with them.
In a healthy sourdough starter, yeast and lactobacilli thrive in a harmonious symbiotic relationship. This means that they do not compete for the same food and the yeast may actually help feed the lactobacilli. In turn, lactobacilli produce an acidic environment that the yeast like but which is inhospitable to other organisms. Thus the acids in the culture act as a sort of "antibiotic" so that lactobacilli contribute by providing a protective environment for the yeast.
Lactobacilli help bread rise, too. Just like yeast, they digest simple sugars found in flour and produce ethanol and carbon dioxide. In addition, the lactic and acetic acids that they produce flavor the bread with a rich complexity of flavors, sometimes giving it a sour tang.
(from http://www.angelfire.com/ab/bethsbread/WhatisSourdough.html)
The history of "sourdough" is as old as the history of leavened bread itself. Way back in ancient days (around 6,000 years ago, some say) humans first figured out how to promote the fermentation and leavening of grains to first be brewed into beverages and then, later, to be baked into bread. This probably happened by accident time after time, until someone smart figured it out. Next our ancestors figured out how to save a portion of the fermented grains to use to "start" the fermentation of their next batch of bread. Since that time, humankind has been using and making "sourdough."
That fermented mix of grain and water that was saved and used to start the next batch of dough is what we now call a "sourdough starter" and bread made from such a starter, "sourdough bread."
From a scientific perspective, a sourdough starter is a natural leaven - a mixture of grains and liquid (usually flour and water) inhabited by so-called "wild" yeasts and bacteria which leaven and flavor bread dough. These yeasts are the yeasts that thrive naturally on the surface of grains, fruits and vegetables, in the air and in the soil. The bacteria are certain strains of the so-called benign or "friendly" bacteria Lactobacillus, rod-shaped bacteria that can convert simple sugars into lactic and other acids.
To understand more of what a sourdough is, we need to understand what yeast is. In simplest terms it is a plant. More specifically a fungus, a one-celled life form which digests sugars (such as those contained within the starch in flour) and produces a bit of ethanol (alcohol) and some carbon dioxide (which is what causes the bread to rise). The natural yeasts in a sourdough starter are strains of a yeast family whose scientific name is Sacchraromyces exiges. They are of the same family of yeast as commercial bakers' yeast, whose scientific name is Saccharomyces cerrivasae. The two have what might be called a distant family relationship but differ in one important way. Commercial bakers yeast cannot survive in a very acidic environment whereas natural yeast is very happy to live in such an environment. This is important because the lactobacilli in a sourdough culture produce a lot of lactic and acetic acids (which are what gives sourdough bread its flavor). The acids create an environment too acidic for commercial bakers' yeast, so only natural yeast can live with them.
In a healthy sourdough starter, yeast and lactobacilli thrive in a harmonious symbiotic relationship. This means that they do not compete for the same food and the yeast may actually help feed the lactobacilli. In turn, lactobacilli produce an acidic environment that the yeast like but which is inhospitable to other organisms. Thus the acids in the culture act as a sort of "antibiotic" so that lactobacilli contribute by providing a protective environment for the yeast.
Lactobacilli help bread rise, too. Just like yeast, they digest simple sugars found in flour and produce ethanol and carbon dioxide. In addition, the lactic and acetic acids that they produce flavor the bread with a rich complexity of flavors, sometimes giving it a sour tang.
Sunday, March 11, 2007
Sourdough Bread
I am very glad to report that my first attempt at sourdough bread (real, old-fashioned, slow-rise, no yeast sourdough bread) was successful! I made a half recipe, which was two medium loaves, last night. It's definitely a different taste, but we like it. It's not a bad different.
Here's all I did. Last Friday night I put two cups of rye flour (I used Hodgson Mill's brand which I bought at Walmart) and 2 cups of water in a big bowl. I set it in the oven to keep any bugs out. Then every night for 6 more nights, I added 1 cup of flour and just over 1 cup of water; I stirred it in and moved it over to my other big bowl. (I don't think it matters which order you do those three steps, except I guess the stirring.) I did run out of rye flour on the next to last day (I think), and then just used whole wheat flour. I was following Sally Fallon's Nourishing Traditions recipe, and she says rye flour makes the best starter. So I bought one box of rye flour and used it up and finished my starter with whole wheat.
Then, to make my bread, Saturday morning I measured out 4 cups (1 quart) of the starter into my other big bowl (the rest I put in the freezer for later) and added some salt; mixed it in good and then added some whole wheat flour. (I'm forgetting the quantities right now; I just made a half recipe from what she says in the book. I could look them up and let you know if you needed them.) Then I kneaded it in the bowl for 10-15 minutes. I cut it in half and put it into my two loaf pans and let it rise for most of the day; I think probably about 7 or 8 hours. Then I baked it at 350 for about 45 minutes. And then, yummy! Fresh sourdough bread. I think it's neat that the only ingredients are flour, salt, and water. No yeast, and no oil. (Some of my low-fat dieters may like this feature of this bread!)
I put my leftover starter into two containers, one quart already measured and ready to make two more loaves from, and about 2 cups extra for my next batch of starter. I feel like I will probably be doing both -- baking more bread and beginning more starter -- later this week.
Sally Fallon says the slow-rise breads are the most nutritious. I don't understand much about those details yet. We do still, and will continue to for now, eat the "quick-rise" breads, including the baking powder breads (muffins, pancakes) and the yeast breads (rolls, bread machine loaves), but maybe I can begin to shift us over to slow-rise sourdough. Hey, I'm just proud Try #1 went well. That's a confidence booster!
Here's all I did. Last Friday night I put two cups of rye flour (I used Hodgson Mill's brand which I bought at Walmart) and 2 cups of water in a big bowl. I set it in the oven to keep any bugs out. Then every night for 6 more nights, I added 1 cup of flour and just over 1 cup of water; I stirred it in and moved it over to my other big bowl. (I don't think it matters which order you do those three steps, except I guess the stirring.) I did run out of rye flour on the next to last day (I think), and then just used whole wheat flour. I was following Sally Fallon's Nourishing Traditions recipe, and she says rye flour makes the best starter. So I bought one box of rye flour and used it up and finished my starter with whole wheat.
Then, to make my bread, Saturday morning I measured out 4 cups (1 quart) of the starter into my other big bowl (the rest I put in the freezer for later) and added some salt; mixed it in good and then added some whole wheat flour. (I'm forgetting the quantities right now; I just made a half recipe from what she says in the book. I could look them up and let you know if you needed them.) Then I kneaded it in the bowl for 10-15 minutes. I cut it in half and put it into my two loaf pans and let it rise for most of the day; I think probably about 7 or 8 hours. Then I baked it at 350 for about 45 minutes. And then, yummy! Fresh sourdough bread. I think it's neat that the only ingredients are flour, salt, and water. No yeast, and no oil. (Some of my low-fat dieters may like this feature of this bread!)
I put my leftover starter into two containers, one quart already measured and ready to make two more loaves from, and about 2 cups extra for my next batch of starter. I feel like I will probably be doing both -- baking more bread and beginning more starter -- later this week.
Sally Fallon says the slow-rise breads are the most nutritious. I don't understand much about those details yet. We do still, and will continue to for now, eat the "quick-rise" breads, including the baking powder breads (muffins, pancakes) and the yeast breads (rolls, bread machine loaves), but maybe I can begin to shift us over to slow-rise sourdough. Hey, I'm just proud Try #1 went well. That's a confidence booster!
Saturday, March 10, 2007
Health Hints from Dr. Ted Broer
From Dr. Ted Broer's health update email (3/9/07):
Some Health Tips for Feeling Better and Losing Weight:
*Drink half your body weight in fluid ounces of purified water per day. If you weigh 200 pounds drink 100 ounces or 10, ten ounce glasses per day. Don't drink diet sodas. I have an article on Aspartame listed on my web site, healthmasters.com. Just drinking more water will make you feel better. It's amazing most people run around in a chronic state of dehydration. Sip on the water throughout the day.
*Don't eat fat free meals. Fat helps to keep you full. Because it slows down the digestive process. Good fat is necessary to help you burn fat. Plus, the body in many of the metabolic processes uses fat.
*Don't eat powdered eggs or eggbeaters or anything that doesn't look like a real egg. Powdered eggs wreak havoc on your cardiovascular system. Use only organic, no hormone eggs. They are great for kids and adults. By the way, the reason eggs have a yellow yolk is because they are high in sulphur. Sulphur is critical for healthy hair, nails and skin. I try to eat 2 - 3 organic eggs daily. By the way, my cholesterol is perfect. Real eggs do not make your cholesterol go up, however powdered eggs will make your cholesterol go up. Studies showing that eggs increased cholesterol used powdered eggs. Real eggs in the shell, that you have to crack, have never been shown to raise cholesterol. You should cook your eggs in extra virgin olive oil, organic butter or coconut oil.
*Don't use canola, corn, soy, safflower or cottonseed oils; they are loaded with Omega 6. When you get too much omega 6 it messes up your body chemistry and can lead to heart attacks, diabetes, cancer, asthma, arthritis, blood clots plus a whole bunch more problems.
Aleecia's note: I liked that what he said here matched, once again, with what we've read from so many other sources. I figure when people from all different angles are telling us the same advice, you have to take notice. These hints from Dr. Broer all fit with what David and I believe now and try to practice.
Happy health!
Jesus: "I am come that you might have life, and have it more abundantly." John 10:10
Some Health Tips for Feeling Better and Losing Weight:
*Drink half your body weight in fluid ounces of purified water per day. If you weigh 200 pounds drink 100 ounces or 10, ten ounce glasses per day. Don't drink diet sodas. I have an article on Aspartame listed on my web site, healthmasters.com. Just drinking more water will make you feel better. It's amazing most people run around in a chronic state of dehydration. Sip on the water throughout the day.
*Don't eat fat free meals. Fat helps to keep you full. Because it slows down the digestive process. Good fat is necessary to help you burn fat. Plus, the body in many of the metabolic processes uses fat.
*Don't eat powdered eggs or eggbeaters or anything that doesn't look like a real egg. Powdered eggs wreak havoc on your cardiovascular system. Use only organic, no hormone eggs. They are great for kids and adults. By the way, the reason eggs have a yellow yolk is because they are high in sulphur. Sulphur is critical for healthy hair, nails and skin. I try to eat 2 - 3 organic eggs daily. By the way, my cholesterol is perfect. Real eggs do not make your cholesterol go up, however powdered eggs will make your cholesterol go up. Studies showing that eggs increased cholesterol used powdered eggs. Real eggs in the shell, that you have to crack, have never been shown to raise cholesterol. You should cook your eggs in extra virgin olive oil, organic butter or coconut oil.
*Don't use canola, corn, soy, safflower or cottonseed oils; they are loaded with Omega 6. When you get too much omega 6 it messes up your body chemistry and can lead to heart attacks, diabetes, cancer, asthma, arthritis, blood clots plus a whole bunch more problems.
Aleecia's note: I liked that what he said here matched, once again, with what we've read from so many other sources. I figure when people from all different angles are telling us the same advice, you have to take notice. These hints from Dr. Broer all fit with what David and I believe now and try to practice.
Happy health!
Jesus: "I am come that you might have life, and have it more abundantly." John 10:10
Wednesday, March 07, 2007
Sick!
Well, we have a confession to make -- but it's actually a praise and a testimony. Saturday night David came down with something, which Monday we found out was strep throat. We're figuring he caught it at school; we have heard it's going around. This is the first time any of us have been sick since beginning our journey to better health. The praise and testimony is that even though it was strep throat, and he didn't feel too great, it was a very mild case. He had a sore throat and a little fever which lasted about 48 hours. He was able to rest and took it easy for most of Sunday and Monday, and by Tuesday was almost back to normal. He drank echinacea tea, took grapefruit seed extract, had a few zinc lozenges, and put peppermint oil on his wrists and feet for his fever. He did end up taking some ibuprofen as well, but we feel like even though he caught a bug he was able to recover quickly and had a mild case because his immune system was fairly strong from trying to treat his body right. I've had another sick family member, too: Jayden vomited several times yesterday. But even through that she was able to rest and play; she hasn't vomited today and has played all day, so we're planning on her going back to school tomorrow. Here again, even though she did catch a little something, it didn't seem to be bad at all, and it didn't last long! We think that's really cool.
I'm trying to keep Joshua and me from catching either of their maladies, and so far so good. We're being careful not to share dishes and I'm trying to keep my hands washed well. I've had some extra drainage/congestion for about three weeks now, but I've felt fine. I just keep the tissues within reach. =-) I'm hoping this will go away soon. I add grapefruit seed extract to my orange juice and try to get Vitamin C and not much sugar. I need to drink more water and probably need to add some echinacea tea, too. I had a zinc lozenge yesterday.
Oh, and something not related to being sick, but about diet: I wonder how many other 18-month olds ask for more broccoli? (Supper tonight was spaghetti and broccoli.) Maybe a bunch, I don't know. But I'm proud of her, regardless.
I'm trying to keep Joshua and me from catching either of their maladies, and so far so good. We're being careful not to share dishes and I'm trying to keep my hands washed well. I've had some extra drainage/congestion for about three weeks now, but I've felt fine. I just keep the tissues within reach. =-) I'm hoping this will go away soon. I add grapefruit seed extract to my orange juice and try to get Vitamin C and not much sugar. I need to drink more water and probably need to add some echinacea tea, too. I had a zinc lozenge yesterday.
Oh, and something not related to being sick, but about diet: I wonder how many other 18-month olds ask for more broccoli? (Supper tonight was spaghetti and broccoli.) Maybe a bunch, I don't know. But I'm proud of her, regardless.
Sunday, March 04, 2007
Lentils
I fixed lentils for us this week, and they turned out well (a definite do-over!), so I wanted to post about it. Lentils are new to both of us. Neither of us remember having lentils at home growing up. I think I first heard of lentils when I was in Paris. I had leftover lentils and cornbread for lunch today, along with a sweet potato -- and it was a very yummy lunch! And we still have more leftovers for this week. Here's what I did for my lentils:
I soaked two cups of lentils in filtered water overnight. Then the next day I drained and rinsed them, and cooked them (bring to a boil, then simmer) for about an hour in turkey stock with one added bay leaf. (I think I actually used too much turkey stock; my lentils turned out more like a soup, but it's still good.) I cooked some onion and garlic in butter and then added them to the lentils towards the end; next time I may just add them to the pot and let them cook with the lentils. At the end, I added one can of diced tomatoes. And that's it! Lentils are cheap, good for you, and we really enjoyed them. I have some other lentils recipes I plan on experimenting with; if they turn out good, I'll share!
I soaked two cups of lentils in filtered water overnight. Then the next day I drained and rinsed them, and cooked them (bring to a boil, then simmer) for about an hour in turkey stock with one added bay leaf. (I think I actually used too much turkey stock; my lentils turned out more like a soup, but it's still good.) I cooked some onion and garlic in butter and then added them to the lentils towards the end; next time I may just add them to the pot and let them cook with the lentils. At the end, I added one can of diced tomatoes. And that's it! Lentils are cheap, good for you, and we really enjoyed them. I have some other lentils recipes I plan on experimenting with; if they turn out good, I'll share!
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