One of my favorite things to make in the insta pot‼
So nutritious and Tasty😀
One of my many favorite things to look forward to after winter are our city markets.
I am tryin’ a couple of new ones at the present. One is an all organic market and another has a few vendors with pesticide free produce and organic. Always lookin’ for the freshest quality ingredients I can find. My mission was to bring back some more Goliath tomatoes which have been the best I have had so far. Since it was snowing still in May here( which I never remember it doing) the tomatoes are a little late. I also scored with some delightful beets, corn, mint and pattypan squash. I am going to use some of the mint in ice cream after steeping it and the squash came home with more understanding on bees and their importance. Of course there was a lady selling some flowers that could be used to replace the pansies since they are getting to hot now. Twas’ a lovely day!
A begonia to replace the pansies
I asked the man why my squash had blooms but not fruit. He explained to me the bee has to travel from the female to male areas and in the case of the pattypan, I guess because of their location, sometimes one is missed.
My other new member to the garden
I love to watch these day by day unfold their beauty.
Quietly waiting for attention
An every changing greeting at the front entrance
Experimenting with my sprouted flour again today. I didn’t have a lot of the ingredients on hand while flipping through Pinterest, but ran across this one. Pretty simple cookie but never know how the sprouted grain will do in a recipe since it has a different texture. Last weeks try with some crackers again was a FAIL. Actually thought these were a winner.
I cut the sugar in half and used sucanat instead and then added a little bit of raw honey. Used only 1/2 teaspoon for each the baking powder, soda and salt (celtic).
Decided to make some of my yummy sprouted pancakes this morning. I have come to the conclusion that I do best with sprouted grains or sourdough. Much easier to digest. I substitute my homemade kefir for milk when in a recipe but you could also use a quality buttermilk or yogurt for a substitute. For the toppings, grass fed butter from my butter crock…love that thing, organic maple syrup and organic raspberries. Had I thought I would have whipped up my Kalona farm cream. To drink, organic jasmine green tea. Good smells coming from my kitchen this morning.
If you have never tried kefir give it a try. I buy dairy that is low pasteurized, not homogenized and grass fed when I can. Looking for a source locally for raw milk at this time. For yogurt I buy Greek because you get more protein in that. Right now I am stuck on making maple vanilla kefir. When I don’t do that I throw some fruit in it for the second ferment. It is really easy. All you need is some kefir grains.
Here is the recipe from the Nourishing Traditions Cookbook.
Pancakes makes 16-20
Soak flour in buttermilk, kefir or yogurt in a warm place 12 to 24 hrs. ( Those with milk allergies may use 2 cups of filtered water and 2 tablespoons whey, lemon juice or vinegar in place of the buttermilk, kefir or yogurt.)( Again I use sprouted and don’t soak.) Stir in the other ingredients and thin to a desired consistency with water. Cook on a hot oiled griddle.These pancakes cook more slowly because they have been soaked. ( I think mine cook pretty much like regular flour.) She has other variations in her cookbook for this recipe. Corn cakes, buckwheat cakes and crispy pancakes.
This is my maple vanilla kefir.
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