Making Sour Dough
So, I recently decided that I would start experimenting with sour dough. Why? With a sour dough starter on hand, you don’t need yeast! Baking with sour dough is healthier for your body. And, it’s kind of fun to think… Continue reading
Life…
I recently stumbled across a photo on facebook of a tiny baby–just 6 weeks after conception–who had been miscarried. The photo of baby “Blessing” was taken by her grieving mother. It was amazing to see the little fingers on the… Continue reading
A letter to a Senator…
In recent weeks, I have become more and more passionate about food–namely, growing and eating food the way God intended. I’m not an expert on the subject, but I do feel very strongly that the message should be shared. Since… Continue reading
The Future of Food
Ryan and I just finished watching our third “Food” movie. The first two were Fresh and Food, Inc, which solidified our resolve to eat locally grown, organic foods and introduced us to the concept of GM foods–genetically modified foods. … Continue reading
Soaking Grains
So, I’ve been slowly progressing through the first few GNOWFGLINS lessons. Yesterday, I soaked almonds, flour for muffins, and rice for dinner. According to GNOWFGLINS, soaking nuts and grains neutralizes the phytic acid that makes them harder for our bodies… Continue reading