Category Archives: Videos

No Knead Einkorn Sourdough Bread

by Sarah TheHealthyHomeEconomist

no knead einkorn sourdough bread

I am so excited to add this amazing recipe for no knead einkorn sourdough bread to the catalog of Real Food creations on this blog! This particular recipe comes from Carla Bartolucci, one of the world’s foremost experts in the cultivation and traditional preparation of einkorn, the only nonhybridized form of wheat left on Planet Earth, and for many (non-genetically) gluten intolerant people, the only wheat they can eat and enjoy without symptoms.

Carla’s new book Einkorn: Recipes for Nature’s Original Wheat is a treasure trove for anyone who values ancient culinary traditions using ingredients such as einkorn that have safely nourished and delighted humanity for millenia. I am thrilled to be traveling to Italy very soon to meet Carla in person to learn from her during a week long culinary getaway which focuses exclusively on the wonders of einkorn.

For those of you who are new to bread baking and sourdough in particular, this is a recipe you should try first because it requires no kneading or shaping of the dough. Despite the little effort required, the resulting loaf looks like an artisan produced it!

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How to Save Your SCOBY from a Fruit Fly Infestation

by Sarah TheHealthyHomeEconomist

save scoby from fruit flies
The fruit flies are really a challenge in my neck of the woods this year – much more so than in any years past that I remember.

Fruit flies love, and I mean looove, kombucha and its cousin made with honey, Jun teaalso called kombucha champagne. There’s something about the sweet and slightly sour smell and flavor that drives them absolutely nuts. Fruit flies also love to hang out or lay their eggs on the starter culture for these homebrews, popularly known by the acronym SCOBY (symbiotic culture of bacteria and yeast).

If you brew either of these healthful and hydrating traditional beverages, you have no doubt noticed this too.

Half filled glasses of kombucha or Jun tea left anywhere in the house have the potential to cause the fruit flies to swarm as will leaving your homebrews uncovered even for a few minutes on the kitchen counter.

What do you do if you’ve only just discovered this and already have fruit flies doing laps in your fermentation vessel, or worse (ugh), fruit fly larvae that have taken up residence on your Jun tea or kombucha SCOBY?

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Farro: Ancient Grain But Should You Eat It?

by Sarah TheHealthyHomeEconomist

finding the best farro to buy_mini

Farro is an ancient grain that is rapidly growing in popularity as more people discover that modern wheat varieties extremely high in gluten are difficult to digest. This is especially true if the wheat is not traditionally prepared via sprouting, soaking, or sour leavening.

Unfortunately, there is some confusion about whether farro is truly an unhybridized, low gluten form of wheat that those who are gluten intolerant can potentially eat without symptoms.

The problem occurs because the exact definition of farro continues to be debated. Here’s the lowdown about this ancient grain so you know how to source the best kind and understand exactly what you are getting if you choose to buy it.

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Jello Pudding: Healthy and Homemade (plus video how-to)

by Sarah TheHealthyHomeEconomist

strawberry kiwi jello pudding

Jello pudding made with unprocessed ingredients is an easy, fast and yummy treat that is the perfect dish to take to cookouts and potlucks. It pleases junk food and healthfood fans alike.

People sometimes get a puzzled look on their faces when I suggest jello as a healthy treat for kids.

This is understandable, because boxed jello pudding from the store, which is almost without exception the type of jello anybody sees anymore, is one of the nastiest, most artificial concoctions on supermarket shelves. I literally cringe anytime I see an adult serving this frankenfood to a child.

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How to Make Jun Tea: Kombucha Champagne (Recipe plus Video!)

by Sarah TheHealthyHomeEconomist

Jun Tea is Kombucha Champagne

I was gifted my very first Jun tea culture in recent months from a friend who told me that he seemed to digest it even better than the fermented drink known as kombucha.

I was excited to learn of a ferment made with honey and green tea instead of black tea and sugar, which is what you use when making kombucha.

The reason?

In 2001, shortly after I first began brewing kombucha, a Chinese friend who came to dinner told me her mother had made a very similar drink when she was a child growing up in Guangdong Province. The difference? Her mother made the ferment with green tea and honey.

Ever since that night, I’ve been intrigued by this mysterious ferment. Now I know it was very likely Jun tea.

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