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To Your Health Sprouted Flour Co. - July 2010 Newsletter


Peggy Sutton

God Bless America!It’s Independence month already. Spring and summer always go by too fast for me. July is the favorite month for barbeques and grilling, indoors and out. I’ll be sharing an oven prepared barbeque recipe this month that’s a favorite of ours. Be sure to have lots of sliced sourdough bread when you make this dish for sopping all the great sauce.

So have you tried making sprouted sourdough bread yet? It’s simple and easy. June’s newsletter sourdough bread recipe is a great one. I’ll be sharing some additional tips for perfecting beautiful loaves of sourdough bread at home.

To Your Health Sprouted Flour Co.’s new facility construction is well on it way to completion. I’ve included a couple of photos from the groundbreaking and construction site. We live in rural Alabama with an unemployment rate of almost 14%, so growing our business means a lot to our county in new job creation and tax dollars to help our economic base. Many thanks to all of you, our customers. You have not only helped us grow our business by purchasing our grains and flours, but you’re helping our community as well.

My cookie recipe this month is one of the best cookies I’ve ever eaten. Totsie and Jo are relatives who always bake the cookies and bag them for everyone whenever we have a family gathering. They’re simply divine!

My book recommendations this month are revisited books on my shelf that have proven very informative and helpful in making positive changes in my diet and lifestyle. I hope you will find them valuable as well.

As promised, To Your Health is getting ready to launch our GLUTEN-FREE sprouted grains and flours. We’re sprouting now and will be ready to mill your orders in a couple of weeks. Our initial gluten–free grains/flours will include organic brown rice, corn, and millet. We will also add sprouted barley to our gluten grain/flour offering. Look for the availability of our new grains on our website in mid-July. I’ll be sure to feature new recipes for baking gluten-free in upcoming newsletter issues and will add them to our web site recipe page.

In the meantime, great baking and good health to you! Jeff and I appreciate you so much!

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You can save some money on your next To Your Health sprouted flour order!

You can save some money on your next To Your Health sprouted flour order. We’ve been able to reconfigure some of our shipping and handling charges and are passing those savings on to you!

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From Peggy's Bookshelf

  • Death By Supermarket
    by Nancy Deville

    This book is a great one that’s an easy read. It’s full of facts explained in layman terms, very informative and well written. I gave it to all my friends and family for Christmas gifts last year.
  • Real Food
    by Nina Planck

    A tried and true book for everyone trying to figure out how and what to eat.
  • The Mood Cure
    by Julia Ross

    Julia’s research gave me hope for regaining energy and vitality after 27 years spent in a very stressful work environment. Thanks to 5–HTP, GABA, and Tryptophan I feel better than I’ve felt in years and sleep like a baby.
  • The Great Physician’s RX for Health and Wellness by Jordan Rubin
    Jordan’s third or fourth book, but full of common sense ways to take better care of yourself. I’ve enjoyed all of Rubin’s books.

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Recipe of the Month

Totsie’s and Jo’s Ginger Cookies

Combine in a mixing bowl:

  • 1 ½ cups light extra virgin olive oil
  • ½ cup molasses
  • 2 cups rapadura or sucanat
  • 2 free–range eggs

Sift together in a separate large bowl:

  • 4 cups sprouted spelt or wheat flour
  • 4 teaspoons aluminum-free baking soda
  • 1 teaspoon Celtic salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon

Pour the combined wet ingredients into the combined dry ingredients and blend well. Refrigerate your dough for 2–3 hours. Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets. Bake at 375 degrees for about 10–12 minutes.

Note: Keep dough chilled while making/baking.

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Barbecued Shrimp

This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.

  • ½ pound butter
  • 1 cup extra virgin olive oil
  • 8 ounces chili sauce (preferably organic if you can find it)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons lemon juice
  • 4 cloves garlic, chopped
  • 1 ½ tablespoons liquid smoke
  • 1 tablespoon dried parsley
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 2 teaspoons cayenne pepper
  • Salt and pepper to taste
  • 4 pounds raw unpeeled extra–large shrimp, rinsed

Combine all ingredients except shrimp in a large saucepan. Cook over low heat, stirring occasionally, until well blended, about 10 minutes. Place shrimp in 2 9x12” glass dishes. Pour sauce over shrimp, cover well and refrigerate overnight. Preheat oven to 325 degrees. Remove shrimp from refrigerator and let come to room temperature for about 30 minutes. Bake uncovered for 35–45 minutes, stirring once during baking time. Serve with lots of bread and perhaps a fresh salad.

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