Sourdough Biscuits

A friend gave me a recipe for Sourdough Biscuits and my family liked them. Then I tried making them in my Bosch and now they love them. When I made them before the consistency was crumbly like one would expect buscuits to be. Made in the Bosch they were more like something out of a can (not sure my kids even know what biscuits out of a can taste like) We had biscuits with Chicken-A-La-King the first night, then biscuits with butter for breakfast the next day, and biscuit pizza's for lunch. I plan to make these for Thanksgiving and Christmas.

Sourdough Biscuits

1 1/2 cups unbleached flour
1 1/2 cups spelt flour
2 cups sourdough starter
2 tsp sucanat
3 tsp baking powder
1/2 tsp baking soda
1 tsp Real salt
1/2 cup (1 stick) butter
1/3 cup buttermilk

In a plastic bowl mix 1 cup unbeached flour, 1 cup spelt flour and 2 cups sourdough starter.(I put it right in the Bosch and stir with a spatula not the metal bar) Leave for 7 to 12 hours. Mix the remaining flours with the sucanat, baking powder, baking soda, and salt and add them to the bowl. Cut in the butter. Blend lightly. Add the buttermilk slowly until the mixture is right for rolling. You might need to add more flour if it is too wet.

Roll out into 1/2 inch thickness on a floured surface. Dip biscuit cutter in flour then cut biscuits. Place on buttered baking pan. Brush with melted butter. Let rise for 1 hour.

Biscuits Rising


Bake at 375 for 20-25 min.

These pictures are this recipe doubled so I would have lots on hand to feed hungry mouths. For more recipes see NourishYourChildren.com

Sourdough Oatmeal Cookies

Looking for a healthy recipe for snacks that will be good for you and your kids. Try these cookies.

Sourdough Oatmeal Cookies

2 sticks butter
1 1/2 cup of Rapadura (or Sucanat)
2 c. thick sourdough batter
(add 1 c. flour to 1 c. sourdough and let sit overnight)
3 c. rolled oats
1 1/2 c. spelt flour (or 1/2 white and 1/2 whole grain)
1 tsp. baking soda
1 tsp. cinnamon
2 cups of crispy nuts, raisins, or chocolate chips

Cream sugar, shortening, and butter. Add sourdough and rolled oats. Combine flour with cinnamon and baking soda. Add to mix. Mix well and chill in refrigerator for 7 to 12 hours. The longer you chill it the more sour it will be. You want the sourdough to break down and neutralize phytic acid in the grains so they will be more easily digested.

Add nuts, raisins, or chips. Drop by teaspoon onto a cookie sheet. Bake @350 for 15 min.

You can also omit the cinnamon and nuts and roll out into shapes. For a natural frosting I use cream cheese sweetened with honey. Eat right away, this frosting won't last long.

I adapted this recipe from one that a friend gave years ago out of her grandmother's cookbook.

For more recipies that would fall in line with Weston A. Price Foundation and his findings visit "my list of recipes"

Sauerkraut Salad

What do I do with all this sauerkraut I lacto-fermented?

Sauerkraut Salad

2 large tomatoes, peeled and chopped
1 small onion, diced
1 cucumber, sliced thin
1 green pepper, chopped
2 banana peppers, chopped (raw or pickled)
1/2 cup lacto-fermented sauerkraut

Mix together and serve immediately. 4-6 servings

You can also splash with your own homemade Italian Salad Dressing. If you like creamy, add a dollop of Homemade Mayonnaise.

Tangy Honey Dipping Sauce

Because I cannot find any BBQ Sauce at the store without High Fructose Corn Syrup or Excitotoxins, I decided to try my own sauce with ingredients fresh from my garden.

1 peck tomatoes, peeled
2 Bell Peppers, seeded and diced
3-5 Jalapenos, seeded and diced
1 onion, chopped
4 Tablespoons butter
1 clove garlic
1 Tablespoon Blackstrap Molasses
1 cup Honey
1 teaspoon Real Mineral Salt

Saute the peppers, jalapenos, onions, and garlic in butter until soft. Puree in blender. Also puree the peck of tomatoes. Bring to a boil and simmer until mixture has reduced to 1/2 the amount (this took all day). Remove from heat. Add the honey, molasses, and salt. Stir until mixed. Makes about 3 quarts.

My kids like to have something to dip their leftover chicken or beef roast. I also tried warming the meat, mixing the dip, and serving on buns. It was a hit. Now I need to make more.

Don't Tell Them It's Ketchup

I harvested two buckets of tomato's from my garden that needed to be used. I froze as many containers of tomato sauce as would fit into my freezer. Now what?

I decided to try lacto-fermented ketchup. That is a stretch for me. I have never made ketchup before and I didn't have a recipe using fresh ingredients.

I boiled a pot of water to remove the tomato skins. I put the skinless tomatoes in the blender and poured them into a large pot. They cooked all day and reduced to about 1/3 of the original amount. I added 1 cup of maple syrup, onion powder, and salt. After it cooled to room temperature, I added 1/4 cup of whey, poured into glass jars, and let them sit at room temperature for 48 hours before transferring to the refrigerator.

My kids actually ate it. Whew! They dipped their chicken in it, ate it with hamburgers, and put it on their fried potatoes. I also made Sloppy Joe's with it and they loved it. I didn't tell them it was ketchup. I called it Tomato Dipping Sauce. I didn't want them to have ketchup in their mind when they tried it because this is not like your bottled ketchup. It reminded me of the ketchup in Europe. It actually tastes like tomatoes.

Pickled Peppers

What's Now! - Kombucha

It looks like Kombucha is now the hottest, latest trend. In the June issue of InStyle magazine page 55 is the What's Now, your summer must list. #1 is the drink Kombucha. They mention several flavors - Camu Camu, Yumberry, and Goji Berry of GT's new botanical drinks. They recommend tucking a chilled one in your beach bag or work tote.

You'll have to check it out the next time you are at Whole Foods priced at $3-$4 dollars each. Kombucha is much cheaper to make.

Some of us have been drinking a delicious, healthy, probiotic drink for years. Who knew it would be so popular?

Why Lacto-Fermentation?

Lacto-fermenting retains the nutritional value of the food plus encourages growth of “friendly bacteria” probiotics. Heating destroys both.

So is a condiment just for taste? We choose condiments that add value to the meal, loaded with digestive enzymes and nutrients.

Probiotics
Fight bad bacteria in the body
Boost immune function
Normalize the acidity of the stomach.
Help in digestion especially of proteins
Help with nutrient absorption
…and more.

Bacterium out number the cells in your body 20 to 1. These can be good bugs or bad bugs. The war rages continually in your gut. Your lower intestine needs about 85% good bacteria and 15% unfriendly bacteria. Sadly, most people have this reversed.

Traditionally people ate large amounts of friendly bacteria – fresh foods off the vine and through their preservation process of lacto-fermentation, including the preservation of some meats, dairy, fruits, and vegetables.

This information was survival for our ancestors. Maybe they knew something we could learn from?

Nourish Your Child