For many people, choosing the perfect stuffing recipe is critical to the success and full enjoyment of a holiday meal. The challenge is making this very important side dish in a manner that is easily digestible for all. This includes a gluten free option for guests that might have an intolerance to this hard to digest plant protein.
A few weeks ago, I posted on social media that I was trying a new soaked bread recipe. Quite a few of you commented or emailed asking for the recipe, but I wanted to get it just right first before sharing. Making traditionally prepared bread (as opposed to modern, difficult to digest yeasted breads) can be a bit tricky to master.
Homemade bread is making a comeback, frequently combined with the convenience of a bread machine recipe. More and more people are opting to make their own with quality ingredients they source themselves.
Quality trumping convenience is an idea whose time has come in the bread department as the general public awakens to the dangers of white flour,
Our family loves my Belgian waffles recipe using sprouted flour. Sprouted waffles are our family’s breakfast of choice most weekends. The kids almost always request them as their special birthday breakfast too.
I’ve tried so many different Belgian waffle recipes over the years, I’ve honestly lost count. I’ve made them with various flours as well including kamut,
One of the trickiest aspects of implementing the traditional method of soaked oatmeal in order to maximize the nutrition, eliminate antinutrients, and considerably improve digestibility is getting used to the slightly sour taste.
Some of you are even going so far as to rinse the soaked oatmeal after cooking,
I’ve been purchasing organic white wheat and spelt in bulk for many years to grind into fresh flour. I did this in order to avoid the conventional toxic wheat in North America that is frequently desiccated with glyphosate containing herbicides prior to harvest.
I credit this with my family avoiding any wheat allergies or problems digesting grains in general provided they are traditionally prepared.
Corn has a bad rap these days primarily due to the pervasive presence of high fructose corn syrup (HFCS) in the food supply. This frankenfood is generally made with GMO corn and laced with mercury residue from processing. (1) It is in the majority of processed foods and drinks and is being blamed for all sorts of health woes including a role in the obesity epidemic.