It seems that the eating habits of ancient hunter-gatherers living in Europe prior to the advent of farming was far more sophisticated than previously believed.
The Archaeological Institute of America has recently reported the surprising results of tests conducted by scientists at the University of Florence. The tests involved a stone pestle recovered in the Apulia region of Southern Italy.
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.
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,
Nut butter crackers are a favorite snack food for many children. For my family, peanut butter crackers are the fave with sunbutter crackers the distant second place winner.
Unfortunately, the commercial options for nut butter crackers even from organic brands leave much to be desired in the ingredients department. Check out the ingredients list for one highly popular brand of certified USDA Organic peanut butter crackers:
SarahThe Healthy Home Economist holds a Master’s degree from the University of Pennsylvania.
I first tasted the delicious, gluten free grain known as teff shortly after my husband and I were married. We met after work at an Ethiopian restaurant that we’d been wanting to try for quite some time. My husband was born and lived his early years in Uganda, and he was eager to introduce me to some of the flavors of his home continent.
Those of us with grandparents born prior to World War II may well remember that they made a practice of soaking oats in a pot of warm water overnight before cooking it up the next morning.
In fact, prior to the 1950’s, Quaker Oats used to include an overnight soak in the instructions printed on the box!
When I first got into Traditional Food in 2001, I pretty much had to make anything and everything myself. The reason is because there were few companies (and none in my local area) that made the type of food I was seeking. Worse, few people understood what I was even talking about! This was true even with the perennial favorite sourdough bread.