Sprouted Quinoa and Honey Bread
2 1/4 cups lukewarm water
2 tbps active dry yeast
pinch of sugar
1/2 cup honey
1 TBSP salt
2 cups sprouted quinoa left whole
Enough flour (sorry, I never measure my flour)
1/4 cup wheat bran flakes
1/4 cup cornmeal
Pour lukewarm water over the yeast with pinch of sugar and let stand for 5 minutes until foamy.
Add sprouted quinoa, salt, cornmeal, wheat bran flakes, 2 cups of flour and the honey. Beat until smooth. Then let the spongue stand for 45 minutes.
Add the remaining flour until the dough comes together and forms a mass. Knead until smooth. Place in greased bowl and cover. Let rise until doubled. 60-90 minutes.
Genlty punch down the risen dough an divide into two equal portions. Shape into log and place into greased loaf pans. Cover and let rise until nearly doubled. 45-60 minutes.
Bake in preheated oven at 375F for 35-40 minutes. Aim to wait 30 minutes before taste-testing so the loaf doesn’t collapse.
Pizza Crust
1/2 cup warm water
1 tsp yeast
pinch of sugar
1 cup flour
1/2 tsp salt
Mix water and yeast and sugar. Let stand for 10 min. Stir in flour and salt into yeast. Knead and add flour until the dough becomes smooth and elastic. Let rise for 30-60 min. Roll out and put toppings on the pizza.
Bake 10-20 min at 400F
Cornbread
1 2/3 cups of cornmeal
1 2/3 plan flour
1/2 cup sugar
2 TBSP baking powder
1 tsp salt
1 2/3 cups of milk
4 large eggs (but I only used two and it turned out fine.)
1/2 cup melted butter
Preheat oven to 375F. Grease a 9-inch round springform or square pan.
In a large bowl, stir together cornmeal, flour, sugar, baking powder and salt. Make a well and pour in the milk, eggs and melted butter, Stir together the wet and dry ingredients.
Pour the batter into the prepared pan. Bake until the bread is golden brown (or blue if you use blue cornmeal like I did) about 30-35 minutes. Use a toothpick to tell if it’s ready. Insert in the middle and if it comes out clean, it’s done.
Let stand for 15 minutes, release the pan sides then cut into wedges or squares and serve.
Healthy Everything Cookies
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 tsp vanilla
2 TBSP milk
2 eggs beaten
1 1/2-2 cups flour
1 tsp baknig soda
1 tsp baking powder
1 tsp salt
2 1/2 cup oatmeal
1 cup walnuts
1/2 cup sunflower seeds
whatever else you would like to add including chocolate chips, cranberries, raisins, blueberries, pecans, etc.
Mix ingredients, I start at the top and work my way through, mixing as I go.
Baking at 350F for 10-12 minutes.
Let cool on baking sheets for 5 minutes before removing to make sure they are nice and chewy.
Stinging Nettle Soup
Ingredients:
- 2 Tbsp. butter, divided
- 1 onion, chopped
- 1 tsp. salt, plus more to taste
- 1 lb. potatoes, peeled and chopped
- 6 cups chicken or vegetable broth
- 1/2 lb. stinging nettles
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. freshly grated nutmeg
- 1/2 cup heavy cream (optional)
- Sour cream, yogurt, or Horseradish Cream (optional)
Preparation:
- In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
- Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
- Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.
- Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
- Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
- Serve hot, garnished with sour cream, yogurt, or Horseradish Cream, if you like.
Makes 4 to 6 servings Stinging Nettles Soup