Sprouted Grains

Q:  Why should I consider sprouting my grains?

A:  "Sprouted grain differs from whole grain in three fundamental aspects: 1) sprouting activates food enzymes; 2) sprouting increases vitamin content, and 3) sprouting neutralizes antinutrients like phytic acid which bind up minerals preventing your ability to fully absorb them.  When examining the nutrient density of sprouted wheat to unsprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate as unsprouted wheat; moreover, it contains more protein and fewer starches than non-sprouted grain and as a further boon, it is lower on the glycemic index making it more suitable for those suffering from blood sugar issues." -Nourished Kitchen


Watch this video to see how easy it really is:

Blueberry Applesauce

Ingredients:

Peeled and Cored

• 8 medium apples
• 8 oz frozen blueberries
• 1 lemon peel
• 1 tsp fresh lemon juice 
• 3 inch cinnamon stick
• 5 tsp maple syrup or agave

Instructions:

1. Peel, core and chop the apples.
2. Add the blueberries, lemon peel, lemon juice and cinnamon stick. 
3. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce.
4. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. Used a whisk, should you prefer a chunky consistency.
5. Can and process as you would other recipes or keep refrigerated up to 3 weeks.

Use you favorite apple or a combination different apples.  If you really want to experiment use/add pears, different berries, pineapple or pit fruit like mango, peach, nectarines, etc.

Whole Wheat Mediterranean Crackers

Ingredients: 

• 1 1/2 cups unbleached whole wheat white pastry flour*
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2/3 cup warm water
• 1 teaspoon dried Rosemary 
• 1 teaspoon dried Thyme
• 1 teaspoon dried Marjoram or Oregano
• 1/3 cup olive oil or vegetable oil
• Sea Salt, for sprinkling

Instructions: 

1. Preheat oven at 400˚.
2. In a medium mixing bowl, combine the flour, salt, and baking powder. Add the water, rosemary, thyme, marjoram and oil and stir until a thick dough forms. Knead several times until dough holds together.
3. Grease 2 large baking sheets (13x18-inch) or 3 smaller baking sheets (11x13-inch). If you have silicone baking mats to line your sheets, you can skip greasing the sheets and use the mats instead.
4. Divide dough into two (or 3) equal portions and press or roll onto the prepared sheets.  Poke your dough with a fork at least every inches.
5. Sprinkle lightly with salt and use a pizza cutter to cut into squares or strips. (If you cut into strips, after crackers are baked you can break them into smaller pieces for a rustic look.)
6. Bake crackers in a preheated 400˚ oven for 12-15 minutes, until crackers are lightly browned and crisp. Cool on a wire rack. (If you cut into strips rather than squares, break the strips into crackers.

Butternut Squash Soup

Ingredients:

• 1 large butternut squash (about 2 lbs)
• 1 medium onions
• 1 cloves garlic (optional)
• 1- 1/2 Tbsp. butter or vegetable oil
• 1/2 tsp. salt plus more to taste
• 4 cups vegetable or chicken broth

Preparation:

1. Halve, seed, and cube the butternut squash. Set aside.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
7. Return the soup to the pot and add more salt to taste.

Happy Harvest

Roasted Roots

For every thing there is a time and a season.  If you haven't noticed from all the leaves on the ground, fall is here!  I love fall.  The sound of the wind, the color of the leaves, the crisp air that smells like fresh APPLE PIE and every kind of STEW!  I love it; the squash, roots, apples and pears!  I really have a hard time not baking everything in sight.  Between my oven and my crockpot I will NEVER get cold.  Well I hope you enjoy the season, happy harvest!