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Posts Tagged ‘Nourishing Traditions’

Oh here it is! Homemade, so digestible, so filling, so fabulous! I found a cereal recipe and modified it to fit my family’s taste buds (we love peanut butter). It is a huge hit. When you try to kick processed foods you may find yourself picking and choosing what to get rid of first. We LOVE cereal in this family and really didn’t want to clean it out of our pantry! If you have read Nourishing Traditions, or follow The Healthy Home Economist than you know that cold breakfast cereal is one of the most toxic items in your pantry and should in fact be one of the first things to go (sigh). Our frown “turned upside down” once we discovered this recipe! I may at some point in the future delve into the cons of cold breakfast cereal, but for now….let’s just learn how to make homemade cereal…so great! Here are the ingredients you will need:

  • 5 cups flour (I use fresh ground soft white wheat or spelt)
  • 3 cups raw milk or yogurt
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil (in its liquid form)
  • 2 cups natural peanut butter (nothing in the ingredients but peanuts!)
  • 1 cup honey (you can use maple syrup but there is something very classic about peanut butter and honey)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon

Start this in the morning of day 1: combine the flour and milk/yogurt in a mixer bowl. Mix together until well combined. Cover bowl with towel set a plate on top or secure with a rubber band (keeps the fruit flies out). Note, I have found the top dries out more if you do not use a plate, but it is up to you. Leave on counter for 24 hours.

Start this in the morning of day 2: Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. You do not want to over bake this should be a very moist coffee cake. 25 minutes is perfect for me. Good luck not eating the coffee cake as it is now. Let cool until you can handle it because you will crumble it onto baking sheets (2 half sheet pans to be exact). Put in a 170 degree oven for 6-8 hours. Check every hour or as needed (maybe every 2) to remove dehydrated pieces on the top and shuffle around as necessary. You are going for chunky Grapenuts. Store in a gallon ziplock bag in the fridge – stays fresh until you run out! Slicing a banana on top or adding raisins (0r both) is our favorite! The beauty of this cereal is you can customize it to your family’s liking. Smaller pieces that stay more firm in the milk, larger pieces that get softer – it is up to you! Optional: Omit peanut butter and add one additional cup of flour plus 1 teaspoon maple flavoring, and 1 cup of maple syrup instead of honey for a tasty cinnamon maple cereal. Follow same assembly/cooking instructions as mentioned above.

Enjoy, and as always, please let me know what you think after making it!
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The juice from the salsa adds so much flavor to the salad!

I broke up my earlier post and this post because I wanted it to be easier to look at this for the recipe and not have to scroll down. I LOVE THIS SALAD. I have fresh lettuce in my garden and it is growing faster than I can use it so I have to keep making new salads. This is so easy (if you have the ingredients – you may see now why my previous posts have been building blocks to some yummy easy to assemble recipes). You will need:

  • Romaine or Butter Lettuce
  • Cold, cooked quinoa
  • Cold, sprouted lentils
  • For the dressing:
  • Homemade mayo (you can of course use regular but it is very thick so perhaps dilute with some red wine vinegar to make it more of a dressing consistency).
  • Homemade salsa (the specific taste of the Lacto-Fermented Salsa found in Nourishing Traditions is what I love but any salsa fresca will do.
Build and enjoy! This is so filling (with the Quinoa and the Lentils) but I have made without the Quinoa and it is still super great. The combination of these flavors is my current go to favorite for my lunches and side dinner salads!

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You can sprout grains, nuts, seeds – what does this mean? That beans will taste better than ever! Before I tell you how I sprout my beans, I want to share with you some of the reasons for sprouting. If you have Nourishing Traditions than by all means, please read the chapter “Sprouted Grains, Nuts and Seeds” on page 112. Either way, here are a few items that stand out to me:

  • Vitamins B, C and Carotene are produced during this process. It helps us fend of sickness and strengthen our immune system!
  • Most grains “used” to be sprouted (sometimes even started sprouting before they were harvested) but now the farming has become so standardized as to make sure this does not happen…so we have to do it on our own! (And it is one of the easiest things you can do in your kitchen).
  • Sprouting neutralizes phytic acid which makes it possible for our body to absorb calcium, magnesium, iron, copper and zinc. This is crucial as our body needs these in their natural form and they are not absorbed by our body when the levels of phytic acid are higher. This actually KEEPS us from absorbing nutrients. If we don’t absorb them and it doesn’t all go to “waste” what does that mean? You have got it…it builds up in our digestive tract and can cause serious illness, and disease. We can easily change that problem and get even more benefits from grains, nuts and seeds.
  • This process makes beans less “gassy”!  Yes, you feel a gas build up and bloated after eating beans? This is a result of complex sugars. They are broken down during sprouting. Now your body doesn’t have to try to break them down – it can simply utilize them!
  • Digestive enzymes that assist us with overall digestion are produced during this process (much life lacto-fermentation) so it helps your body digest and absorb all of the other food on your plate!
This is just a summarized list of the benefits. But I hope it is enough to get you started. Again, this is so easy and they keep well in the fridge and can be used in so many different ways!
How do you sprout grains, nuts and seeds? Here is a lesson in Lentils (my personal favorite):  
  1. Rinse, sort, and place in a bowl.  Cover with water and soak overnight.
  2. In the morning, pour into colander.  Rinse well! Place colander inside a bowl (to catch the drippings) and cover with a towel.
  3. I shuffle the bowl a few times during the day to get the lentils mixed up.
  4. In the evening, put colander in the sink and rinse well. Return to counter and cover.
  5. Repeat steps 2, 3, and 4 until you get your desired tail length (about 1/4 inch).
    I typically do two full sprouting days.  So, soak overnight on day one, sit out day two and day three.  Morning of day 4 rinse and ….
  6. Put sprouts into well sealed mason jars and store in fridge.
Steam and serve as a side dish! Put on a sandwich, wrap, or salad! The possibilities are endless!
What grains or nuts do you like to sprout? Stay tuned for my favorite recipe using these lentils!

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This is a continuation of a Traditional Lifestyle Part 1

Lacto-Fermented Beverages!

The process of lacto-fermenting makes nutrients more available and supplies lactic acid to the intestinal tract. They supply mineral ions depleted through perspiration and contribute to easy and thorough assimilation of our food! It really comes down to some fresh juice (there are other options such as seeds, nuts and yogurt, but we will stick with juice for now), whey (liquid) and salt. Some recipes call for some additional ingredients, such as sugar, but it just depends.

These drinks are VERY complex in their flavor. They may take some getting used to, but once you do it is a true match made in heaven! Examples are Kombucha, a yummy grape drink, apple cider, and others. I will continue to post as I create or try from Nourishing Traditions.

Additional benefits are: ability to relieve intestinal problems, constipation, promote lactation, strengthen the sick, promote stamina and are considered SUPERIOR TO PLAIN WATER in their ability to relieve thirst during physical labor!

Taken with meals they promote thorough and easy digestion. After hard work or exercise they replace mineral ions to renew the body’s reserves.

Would you believe Russia uses Kombucha to fuel their olympic athletes!

Source: Nourishing Traditions and other miscellaneous resources from a gazillion hours of research 🙂

This post is shared with Real Food Wednesdays and Homemaking Link up and Pennywise Platter

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This is a fantastic yummy grape drink. It is fermented (read the benefits of this type of beverage here) so it takes a few days to be able to enjoy it…but it is so worth it!

Day 1:  Start by buying 8 pounds of organic grapes (red, green or a mix of both. I did a mix of both and got a cute “pink” color!). Wash them, pull them off their stems and run them through a juicer.


This process took me 40 minutes total. Set the pulp aside for natural yeast bread (recipe coming soon!).

This makes about 2 quarts of liquid. Pour into a large glass bowl. Add 1/4 cup of whey (this is the liquid whey reserved from making cream cheese-not powdered whey!) and 1/2 tablespoon of salt. Mix well, cover with tea cloth and rubber band. Set on top of the fridge (or anywhere else out of harms way) for three days.

Day 2-3: Occasionally check on it and skim foam/scum rising to the surface. (I do this in the morning and again at the end of the day to make sure the foam doesn’t get a chance to grow mold).

Day 3: Run grape juice through a tea cloth lined strainer. Pour into clean jars that seal tightly and store in fridge! I fit this in a quart jar and a 16 ounce jar. Serve 50/50 juice and mineral water. REVISION: LET SIT IN FRIDGE FOR 2 WEEKS OR MORE FOR A FANTASTIC FLAVOR CHANGE – TRULY AGES TO A BEAUTIFUL FULL GRAPE FLAVOR!

This is a lacto-fermented beverage with tons of benefits! Read about those benefits here.

This recipe is taken from Nourishing Traditions.

This post is shared on Monday Mania, Traditional TuesdayReal Food Wednesday, and Homemaking Link Up and Pennywise Platter and Simple Lives Thursday

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