For the Love of Bread


In our family, we’ve had to deal with food sensitivities to eggs, dairy, gluten, and all other sorts of fun things.  Thankfully, we’ve been able to work through most of these through long-term healing diets and overall dietary changes and by keeping as much processed foods out of our diets as possible.  The last remaining sensitivity is gluten.  My daughter and I have been gluten free for a long time and recently started testing out using ancient grains to see if we can tolerate the gluten content in those grains.  So far, so good!

The thing we really missed is a good bread.  Gluten free breads really aren’t very nourishing.  Often, they’re made with high glycemic flours that equate to eating a bowl full of sugar…not exactly the best alternative!  Even when they’re homemade, they use a lot of starches to create a bread that is similar to the favorite conventional white bread.

Einkorn is our grain of choice to reintroduce gluten.  We’ve been culturing einkorn sourdough.  I was very excited to purchase a grain grinder recently so we can have a truly nutritious, fresh ground whole grain flour.  I’m loving working with the fresh ground flour and knowing I’m feeding my family the most nutritious food available.

image1

Happy Sourdough Starter

Here’s my happy little bubbly sourdough starter.  It takes about a week to nourish a true, healthy starter and I think she loves our house because we keep the wood stove going all winter long!  I feed the starter every 12 hours or so, throwing in about 3/8 c. einkorn flour and 1/4 c. water.  If I don’t have a need to build it, before each feeding, I dump off half so I’m not feeding so much, however we use it to make sourdough pancakes, bread, and all sorts of goodies, so I’m often building a larger starter batch.  It smells so fresh and good!  Mmmmm.

When grinding grains, it’s best to measure by weight for recipes instead of by cup because fresh ground grain is often fluffier than store-bought flour.  If I have extra flour, I just store it in the refrigerator for up to 3 days.  This whole grain flour contains lots of fiber from the bran, as well as the healthy oils that grains naturally contain, and it’s naturally low-glycemic compared to white flours.  Store-bought flour also has to be specially processed to treat the oils because they go rancid very quickly (not healthy at all!)

I use a very easy no knead method of making sourdough bread with Einkorn.  This grain makes a very sticky dough, so the less you can touch it, the better!  Using the right tools is also really helpful!

IMG_3392

Shaggy Sourdough Ball

I weigh out 720g of flour, stir in about 1 1/2 tsp salt, 1/4 c. starter, and 2 c. of warm water.  I just roughly mix these ingredients together using my favorite danish dough wisk, cover it with plastic wrap (so the top of the dough doesn’t dry and get a “crusty” layer on top), and let it sit and sour for about 8-12 hours until it’s risen some.  A true sourdough probably won’t double in size…mine usually grows by 2/3 or so.  Einkorn dough looks far more “golden” in color than traditional wheat.

After the dough rises, I liberally flour the counter and dump the dough out onto the floured surface.  A handy trick I’ve learned that really helps the sourdough action is to then sprinkle a tsp. of baking soda onto the dough.  Fold the dough over (with liberally floured hands) about 20 times or so to mix in the baking soda, adding more flour as needed.  The less folds, the better, but do thoroughly mix in the baking soda.  Wrap the dough in a floured linen couche (the stick dough doesn’t stick to this genius linen cloth!) and let rest for about 30 minutes.

In the meantime, preheat the oven to 450 degrees F. and put your dutch oven into the oven to preheat as well.  After approximately 30 minutes, pull the dutch oven out, flour the bottom and plunk in your rested sourdough.  If desired, put slits in the top of your dough to give it a break point while it rises during baking.  Reduce the heat of the oven down to 425 degrees F.  Bake the loaf for 45min – 1 hour (longer for high elevations) or until the loaf is a dark golden brown and sounds hollow when tapped.  For a softer crust, wrap the loaf in a tea towel while it cools on a rack, but if your family prefers a crustier loaf, don’t wrap it.

The souring of the dough pre-digests the grains for you making them more nourishing to the body, not to mention that this bread tastes AMAZING!  It’s really simple to make and really doesn’t take much hands-on time…just a little planning ahead.  It’s soft and chewy and gives you all the nutrients of the whole grain.  Let me know if you try it out…and if you’re in the area…I’ve got plenty of starter to share so swing in for some toast and tea and starter to take home!

♥ Trish

Advertisements

Juice or Smoothie?


Several years ago I was introduced to green smoothies.  I thoroughly enjoy them!  Especially in the hot summer months.  What could be a more delicious healthy option than a creamy fruit smoothie with nutritious greens blended in?  My favorite is almond or coconut milk with mixed frozen berries and a vanilla nutritional powder I found.

I’ve also heard a lot about juicing.  My uneducated thoughts were that it was a waste of fiber and my body needed fiber, so smoothies are better because you have the entire fruit.  But then I did some research.  Here is what I found:

The reason people juice is so they can get the most nutrition out of multiple fruit and vegetables in one drink without getting full, all while giving the digestive system a rest. It’s a great way to cleanse your body, to train your palette and to be energized.  It’s also an outstanding way to lose weight, as a side benefit.  Years ago I watched the movie “Fat, Sick and Nearly Dead”, which originally planted the thought in my mind – very subliminally.

 

Last year I found out that we have a “Juice Bar” right in our little town.  Twice during the summer I did a 3-day juice cleanse from them.  I’ve also noticed the weight creeping up since I turned (ahem) the age I am… =)  and I am pretty disgusted about it.  In January 2017 I started a facebook group called New Dimensions where we are encouraging each other to lose weight, get fit, what-have-you and after 3 weeks, I decided I was going to do the research on juicing and what I found led me to decide to take the plunge!

Since I am a researcher, I researched the different types of juicers.  They have presses, masticating juicers and centrifugal juicers.  Each has advantages and disadvantages and they range anywhere from $50 or so, to thousands of dollars.  I talked to several of my friends and ended up purchasing the Omega 8006 Juicer.  Here’s why.  I plan to continue juicing for years and this one has a 15 year warranty.  Most of the others were 1 year.  It’s also a masticating juicer (sometimes referred to as a low speed juicer). The Omega 8006 processes at 80 rpm, whereas most other juicers process at a speed of 1,650 to 15,000 rpm. The low speed protects and maintains healthy enzymes, prevents oxidation and allows juice to be stored up to 72 hours without degradation. It is versatile enough to extract the maximum amount of juice from fruits, vegetables, leafy greens, even wheatgrass! (centrifugal juicers can not do greens and grass)  And you can also use this to turn nuts into nut butters (an all-natural peanut butter), make baby food from natural, fresh ingredients, whip up soy milk, extrude pasta, grind coffee and spices, and mince herbs and garlic.

I started juicing in early February and I LOVE it!  After a couple of days just guessing with combinations, I decided to use Joe’s 30 day Classic Reboot (from Fat, Sick and Nearly Dead).  The first 5 days are transitioning from food to juice so you don’t jolt your body.  His recipes are delicious and so easy!

If anyone would like to join us on our facebook group, we would love it!  You can share your experiences, ask questions or just have a friendly group of people to help hold you accountable.

Sounds of Shalom


frequency-new2-300x201.jpg

Over the past few years I have been studying the power of sounds.  This would include our words, the songs we listen to and even sounds we are unaware of.  A better word would probably be vibrations or frequencies.

You see, our amazing Creator made everything to give off vibrations.  Everything has a frequency.  Some folks call it energy and don’t give credit to the Creator.  (When things become twisted, wonderful truths can be hidden and misunderstood.)

The reason I am thinking about this subject this morning is because I am sitting in my living room listening to so many amazing sounds.  A chicken clucking, the goats bleating, a bird singing – all enjoying the gorgeous sunshiny day.  The temperature is perfect, no wind and just overall lovely.

I posted here about how this even includes the fabrics we wear and use in our daily surroundings.

Scripture has so much to say about the words we use.  Words are not just something that we say, they have POWER.  They create vibrations.  They can literally destroy.  This is scientific.  There have been experiments done on drops of water where people have spoken to them and watched them under a microscope.  Just using different words changed the shape of the water.  What do you think your words do to you and to others?

Proverbs 12:18 Rash speaking is like piercings of a sword, But the tongue of the wise is healing.

Think about it!

 

 

Quality Essential Oils


essential-oils

For those of you who are passionate about essential oils, like I am, I wanted to make you aware of a few of my recent exciting discoveries!

For several years I was part of one of the large companies that distributes these oils and definitely saw people benefiting from the oils… but I have since found out a few things that concern me… and they should concern you too.  Take a look at this article.

The Quality of Essential Oils

Also, a lot of Direct Sales companies will jack up the prices of essential oils in order to pay their distributors, which means higher cost for us, the buyers.

So what’s a person to do?  How do we know which oils?  Which companies can we trust?  I know there are sources out there.  I personally have found one with very reasonable prices  that I am completely confident in, and I know there are others.  My recommendation would be to do your research.   Research the company.  Do your own independent study if you can.  Compare the results.  ASK ME about the company I buy from!

Read generic books and studies about essential oil quality – not those written by the companies that produce them…  for an unbiased opinion.  This book was highly recommended to me and I will be ordering it today.

Screen Shot 2016-02-25 at 8.14.21 AM

 

The Complete Aromatherapy and Essential Oils Handbook for Every Day Wellness  *

I have other books written by folks in the top two companies, but I wanted something that wasn’t written by one of their representatives.  I’m excited to let you know what I think after I receive it on Monday!

*Disclaimer: Amazon pays me a tiny commission for referring customers to them.  This is one of the ways we can earn a small income through our blogging efforts.

 

Quick Shout Out


I just put a link in the shop tab above and the links to the right for my daughters affiliate for Cowgirl Dirt – organic mineral makeup.  We love it!  It’s locally owned and an excellent line of makeup!  She would greatly appreciate any and all orders … and referrals!

 

 

 

THANKS FOR LOOKING!