Recipes » Nourish Your Children

Asparagus Omelet

Breakfast, Kefir, Nutrition, Recipes, Weston Price No Responses »

May 192010

The asparagus is ready in my garden! I have been anticipating this all winter. Asparagus really livens up the eggs we love to eat. Mostly me, I eat eggs almost every day for breakfast. I feel better when I do. The kids get tired of eggs every day so I have other real food options for them, Soaked Granola, Soaked Pancakes, Kefir smoothies, Cinnamon Swirl Sourdough, and Sourdough treats.

Asparagus Omelet

1 egg, beaten with 1 T. cream

1 stalk fresh asparagus, cut into bite-sized pieces

1 slice of cheese

Butter

Stir fry the asparagus in 1 tsp of butter. I use a cast iron skillet. When the asparagus is crisp tender, pour the beaten egg over the top. When the eggs is set on the bottom, flip it over, add cheese to 1/2, fold over and serve. 1 omelet.

This post is part of Real Food Wednesdays

Cinnamon Swirl Sourdough

Breakfast, Cinnamon Swirl, Nutrition, Recipes, Soaked Grains, Sourdough No Responses »

Mar 312010

For a breakfast treat I made the kids Cinnamon Swirl Bread with raisins. swirl I used my regular Sourdough bread recipe. It makes 3 loaves 2 lbs. each. I took out enough dough for 2 loaves and put 2 lbs. back into my Bosch. I added 1/2 teaspoon of cinnamon and 1/2 cup of organic raisins. Then I rolled out the dough on the counter to about 18 inches x 7 inches. I spread soft butter onto the dough, then sprinkled about 1/4 cup of sucanat and 1/2 teaspoon of cinnamon (I didn’t measure it, I took the shaker and sprinkled it all over the dough. Then I rolled up the dough starting at the 7 inch side. I set it beside the other two loaves to rise for several hours and then bake. I use glass bread pans which need a lower oven temperature. I bake at 350 for 40 minuets. The house smells soooo good when the bread is baking.

This post is part of Real Food Wednesday.

Soaked Buttermilk Pancakes

Nutrition, Recipes, Soaked Grains, Weston Price 2 Responses »

Mar 102010

Pancakes are a favorite breakfast here. Now we have this season’s fresh Maple Syrup.

4 cups freshly ground spelt flour

1 cup all purpose flour (sometimes I use oats or another kind of flour)

4 cups of water

4 Tablespoons of whey (I use kefir whey from homemade cottage cheese you can use yogurt, buttermilk, kefir, or apple cider vinegar)

Combine these ingredients in a large glass bowl and leave overnight covered with a towel.

In the morning I usually have a layer of water on top of the soaked flour so I pour that off into the sink.

In a separate bowl combine -

4 eggs, beaten

1 stick of butter melted

1 cup of buttermilk (more or less depending on the consistency you want)

2 teaspoons of vanilla

Mix well and add to the bowl of soaked flour. These are difficult to combine, just keep stirring.

Add -

4 teaspoons of baking soda

1 teaspoon real salt

1 teaspoon cimmamon

1/4 teasoon of nutmeg

Pour onto a griddle. Serve with butter and maple syrup. We also like nut butter, bananas, and cottage cheese. Soaking the grain breaks down the phytic acid and unlock nutrients making the food easier to digest and absorb. The Nourishing Traditions book has much more information and recipes using soaked flours and grains.

This post is part of Real Food Wednesday

Kraut Slaw

Lacto-fermented, Nutrition, Recipes, Sauerkraut, Weston Price No Responses »

Feb 272010

Kraut Slaw Here it is a winter snow storm. I am anxiously awaiting spring and getting into my garden. And I am enjoying the taste of my garden lacto-fermented. I have just a little left in this jar, the last one with peppers.

Lacto-Fermented Sauerkraut

One head of organic cabbage shredded

2 large organic carrots shredded

1 organic pepper chopped into small pieces

1 Tablespoon Real salt

3 Tablespoons whey (I use the kefir whey from making cottage cheese, it is stronger than cream cheese whey)

Pound the cabbage in a bowl for 10 mins until the jucies release. Mix in the remaining ingredients. Spoon into quart jars pressing all the vegetables down below the liquid. Add more liquid if necessary. Leave an inch head room. Cover tightly and allow to sit at room temperature for 3 days then place in cold storage. I let them sit in a container because they have overflowed. When the jars sit the liquid may bubble.

My grandmother made this when my mother was young. My mother enjoyed eating again.

We eat this on Rueben Sandwiches, as a side dish with beef or sausage, and on salads. I make a special salad in the summer with my fresh garden veggies. We eat this with German Potato Soup. I never cook the saurkraut because I want to keep all the nutrients. Kraut Salad

Hamburger Rice and Beans

Recipes 2 Responses »

Feb 242010

3 cups organic brown rice, soaked in water with whey

2 cups beef bone broth

4 cups water

2 cups pinto beans, soaked and cooked (I soaked a large batch of beans and froze small quantities ready for recipies)

1 1/2 lbs. grass fed ground beef

1 onion, chopped

1 green pepper, chopped

1 garlic clove, crushed

2 cups lacto-fermented ketchup (or any)

2 Tablespoons mustard

1 teaspoon Real salt

Drain the water and whey off of the rice. Add to a large pot with broth and water and beans. Begin to heat. In a frying pan, brown ground beef with the onions, green pepper, and garlic. Add to rice and liquid. Add remaining ingredients Bring to a boil. Simmer for 50 minutes, remove from heat and let sit for 5 minutes.

This has been a favorite at our house for years. All five kids like to eat it. It makes enough for leftovers for lunch the next day.

Oregano Oil

Gardening, Nutrition, Oil Pulling, Recipes 2 Responses »

Feb 172010

Oregano from the garden

Make Your Own Oregano Oil

2 cups fresh or dried oregano leaf

1 cup extra virgin olive oil

1 cup extra virgin coconut oil

Warm oils gently, add oregano leaf, allow to sit in a warm place for 24 hours. Drain herb from oil, pour oil into a glass jar, and use.

Uses for infused oil -

1. This my favorite oil for oil pulling. Not because of the taste but becasue of the properties of oregano.

2. Add to homemade salad dressing.

3. Oil pizza crusts

4. Take internally by the spoonful.

5. Rub on skin

I liked using the dried oregano better than the fresh. I think it was stronger.

Have you tried infusing oil? What type of herb did you use? What did you use the oil for?

Cheese FAIL

Recipes 8 Responses »

Feb 032010

grated cheese Kitchen Goal: Learn to make cheese

Project: 30-Minute Mozzarella Cheese

I made a goal for the year to learn to make cheese. Our family eats a great deal of cheese. We have been buying cheese from the Amish but the price keeps going up. I spent January researching homemade cheese. Mozzarella seemed like the easiest place to start. I have already been making cottage cheese every week for over a year with kefir. Once the curds looked so firm I made Feta cheese.

Every recipe I looked at for Mozzarella cheese used a microwave. We don’t have a microwave. I thought I could put the cheese into the water to get it warm enough to stretch. Well, it did not work. I couldn’t get the cheese to stretch.

Does anyone have a Mozzarella cheese recipe that does not require a microwave?

I started with 1 cup of Real milk. I put it in a stainless steel pan and brought the temperature to 50 degrees. Added 2 tsp. of lemon juice. When the temperature reached 88 degrees, I added 1/4 tsp of rennet dissolved in 1/4 cup of water. I continued heating to 105 degrees then removed from heat and let sit until curds formed. It was about 20 min. The whey was milky white. I put the curds into a metal strainer over a bowl and let drain while squeezing. It formed a nice little roll. I tried to “knead it like bread.” This made a mess on the counter to I squeezed out more whey. I never could “knead it like bread.” So I put it into the whey which I heated up to about 120 degrees. The cheese was more moldable but never a good knead or stretch. I spent about an hour soaking and squeezing until I gave up. The cheese never got shiny like all the recipes said. I put my ugly ball into the fridge in cold saltwater for about 10 min. I brought it out, dried it off, and it grated nicely. I put it on pizza and it melted fine. The kids said the cheese itself tasted like nothing. So I sprinkled some Parmesan on the pizza for taste. Yum!

Sourdough pizza crust with homemade mozzarella cheese

RFWnew_edited4

Soaked Oat Breakfast 2 for 1

Breakfast, Recipes, Soaked Grains, Weston Price 7 Responses »

Jan 272010

soaked oats Growing up we ate oatmeal for breakfast. We soaked our oatmeal overnight. I don’t remember seeing that instruction on the oatmeal box but I do remember reading the box and seeing that I did not have to soak it. I never knew why my mom soaked the oatmeal until I started hearing about Weston A. Price. So now I again soak my oatmeal overnight to breakdown the phytic acid for easier digestion. And once we gave up boxed cereals oatmeal was served even more often.

Before I go to bed I soak 4 cups of oatmeal in 4 cups of water plus 4 Tablespoons of whey (or yogurt, buttermilk, kefir)

I also soak 1 cup of raisins in water because I like them soft. If you buy organic raisins, you might want add the water to your oats in the morning for added sweetness. Otherwise you might want to pour out the water and what chemical spray might be left on them from the fields when the raisins were drying.

In the morning I add 3 cups of water and raisins with their water , stir, bring to a boil, and cook for several minutes.

I put half of this mixture into bowls and serve with maple syrup and Real milk. I like more protein for breakfast so I stir 1 egg into my bowl while the oatmeal is still hot.

Then I get ready for tomorrow’s breakfast. To the remaining prepared oatmeal I add

2 beaten eggs oatmeal bake

1 cup sucanat or Rapadura

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Pour into a baking dish and cover. Let cool slightly and store in the refrigerator until the next morning when I pull it out of the fridge. Preheat the oven to 350 degrees and bake for 30 minutes. Serve in bowls with Real milk.

Planning ahead is the secret.

This is part of Real Food Wednesday.

Tortillas

Recipes, Sourdough 12 Responses »

Jan 192010

tortilla roll out

Finally, after 4 years (or more) I attempted to make my own sourdough tortillas. I am happy to report a success. My neighbor said her husband had made corn tortillas with corn flour soaked in lime. I told her that I had always wanted to make flour tortillas. “Why don’t you just use your sourdough bread recipe and roll it out?” she asked. So I tried it.

Yea! It worked. Yum! Everyone liked it. It took me about 2 hours to roll out and cook 14 tortillas. I was also preparing quesadillas at the same time. That made it harder. I did get faster as I went along.

Tortillas are a favorite around here. I had been buying natural whole grain tortillas but could not find any with soaked grains.

We eat them often for lunch.

Quesadillas with 1 T. refried beans, 1 T. sour cream (or homemade Creme Fresh), and shredded raw cheese.
Shredded Chicken Quesadillas – Add your homemade salsa to shredded chicken, spread onto 1 tortilla, on the other tortilla spread 1 T. sour cream and shredded raw cheese.
Lunch Roll Up – When we have to take a lunch to go, I put 1 T. homemade ranch dressing on a tortilla, 1 slice of raw cheese, any kind of meat you have, lettuce, and 1 lacto-fermented pickle.
Reuben Wrap Bake – Put 1 T. 1000 Island Dressing on a tortilla, 1 piece of Swiss cheese, 2 slices of no nitrate beef, and 2 T. lacto-fermented sauerkraut. Roll up and bake for 15-20 min. until cheese is melted.
Enchiladas
Burritos
Soft Tacos

My teenagers prefer any non-yeast bread products. They think it makes a big difference on their skin (less breakouts).

For more information about feeding kids healthy food Nourish Your Children.

How do you eat your flour tortillas?

This post is part of Real Food Wednesday.

Crispy Nuts

Nutrition, Recipes, Snacks 1 Response »

Jan 122010

: Crispy Nuts

What to feed hungry growing kids? A snack with nuts will satisfy even the largest appetites. Nuts are high in healthy oils essential for the growing bod. I soak grains to nutrilize the phyic acid and I soak nuts too. A salt water bath overnight makes them much easier to digest becasue it “activates enzymes that neutralize enzyme inhibitors.”

I got this recipe and information from the Nourishing Traditions book by Sally Fallon.

Crispy Pecans

4 cups pecan halves

2 teaspoons sea salt

filtered water

Mix pecans with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in colander. Spread pecans on a stainless steel baking pan and place in a warm oven for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

My oven only goes as low at 170 degrees so I go with it. One of my friends dries her nuts outside in the summer sun with a screen over them. And of course, a dehydrator will work.

I found the taste much better and they don’t sit as heavy on my stomach. They work great in all my soaked grain recipes like cookies, soaked granola, and others. Nuts are not a cheap food but you get more bang for your buck because they are highly nutritious and satisfying.

This post is part of Real Food Wednesday

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Nourish Your Children

Asparagus Omelet

Cinnamon Swirl Sourdough

Soaked Buttermilk Pancakes

Kraut Slaw

Hamburger Rice and Beans

Oregano Oil

Cheese FAIL

Soaked Oat Breakfast 2 for 1

Tortillas

Crispy Nuts

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