A MESSAGE FROM PEGGY

It’s almost the 4th of July, and what better way to celebrate our country’s independence with our customers than to give you freedom from shipping costs during the month of July! To Your Health will offer FREE SHIPPING on 15 pounds or more of any combination of our sprouted and un–sprouted grains and flours, from July 1st through July 31st (15 pounds or more, domestic orders only, one address per order). Thank you for your continued support and be proud of your achievements to feed yourself and your family a healthy, traditional diet that includes properly prepared grains, flours, and legumes!

We’re pleased to announce that we now stock organic blue corn and garbonzo bean (chick pea) sprouted and un–sprouted whole grains and flours. These additions to our web site offer wonderful opportunities to bake up new creations. A favorite dip, hummus, will be great for you using sprouted garbonzo beans with sprouted blue corn chips for dipping!

It’s peach and blueberry season so I’ve included some scrumptious Sweet and Simple Quick Breads to try. I love fresh, crisp scallions from the garden and have included a Spring Onion Pie recipe as a savory way to enjoy these fabulously crunchy gems. Also, to beat the heat I’m sharing my cool sprouted Lentil Salad for a refreshing side dish on a hot July evening. And last, but not least, I hope you’ll enjoy my Southern Rice Bread recipe for a non–gluten alternative to enjoying bread.

Get ready for some yeasted bread recipes in July’s newsletter. I’m trying new ideas to simplify good bread making while saving time, too. I’ve included a couple of yeast tips in preparation for the great time you’ll have baking quick and easy baguettes, rolls, sourdough, and pita bread.

Back to top

Adapted from Chef Andrea Reusing’s (Lantern restaurant, Chapel Hill, NC) recipe featured in May 2012 Southern Living Magazine.

(Makes 6 servings)

• 10 thin spring onions
• 4 large eggs, lightly beaten, preferably pastured
• 1 cup milk, preferably raw or organic
• ¾ cup sprouted flour, your choice
• 1 teaspoon Celtic salt
• ½ teaspoon aluminum-free baking soda
• ¼ teaspoon ground pepper
• 2 tablespoons butter, preferably raw or organic
• 5 oz. Gruyere cheese, cubed

1. Preheat oven to 400 degrees. Heat a 10–inch cast–iron skillet in oven. Trim roots from onions; discard roots. Chop half of the onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium–high heat (stove top), and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.

Back to top

Back to top

(Good served at room temperature or chilled. Flavors blend well if made ahead and refrigerated a few hours before serving.)

• 2 cups sprouted dried lentils
• 2 bay leaves
• 4 ounces bacon (or pancetta), chopped
  (I use 6-8 oz.)
• 6 cups finely chopped red cabbage
• 1/3 cup raw apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 ½ teaspoons fresh rosemary, chopped
• 1 teaspoon Celtic salt
• ½ teaspoon ground black pepper
• 3 garlic cloves, minced

1. Place sprouted lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
2. Heat a large skillet over medium–high heat. Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.) Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.) Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon. Yield: 12 ¾-cup servings.

Back to top

Gun and Garden Magazine – well written, informative, and great recipes.

Southern Living Magazine – some of the best bread and dessert recipes that are easily adapted to sprouted flour and other healthy alternative ingredients.

American Pie: My Search for the Perfect Pizza
by Peter Reinhart – For our ongoing love of pizza, you're sure to enjoy this fabulous adventure with our favorite pie from chef extraordinaire Peter.

Smart Eating Made Simple by Jane Ibbetson –
A great book authored by one of our cherished customers.

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
by Alex Lewin – Great illustrations and directions.
Alex is one of the great real food bloggers at Feed Me Like You Mean It.

Back to top

• 1 pound of freshly peeled and sliced peaches
• ½ cup organic unsweetened apple juice^*
• 1 ¾ cups sprouted wheat, spelt,
  or brown rice flour
• 1 cup sucanat or date sugar
• 1 teaspoon each aluminum-free baking powder AND baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 large egg, lightly beaten, preferably pastured
• 4 tablespoons melted butter, preferably raw or organic
• 1 teaspoon vanilla extract
• ¾ cup crispy (soaked and dried) almonds, chopped (optional)

Preheat oven to 350 degrees. Cook peaches and apple juice^* in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender. Process the peach mixture in a blender until smooth.

Combine flour and next 7 ingredients in a large bowl. Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds. Pour into a greased and floured ceramic or glass loaf pan.

Bake at 350 degrees for 30 minutes. Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean. Cool on a wire rack 10-15 minutes. Remove from pan and cool completely on wire rack. Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.

* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.

Back to top

• 1 cup sprouted oats, crushed in food processor or spice grinder
• 1 cup filtered water
• 1 tablespoon grated orange rind, preferably chemical–free
• ¼ cup fresh orange juice (from grated orange)
• ½ teaspoon vanilla extract
• 2 cups sprouted wheat, spelt, or brown rice flour
• 1 cup sucanat or date sugar
• 1 ½ teaspoons aluminum–free baking powder
• ½ teaspoon aluminum–free baking soda
• ½ teaspoon salt
• 1 large egg, preferably pastured
• 2 tablespoons coconut oil, melted
• 1 cup fresh chemical–free blueberries (can use frozen)

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.

Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry). Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.

Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Cool on a wire rack 10–15 minutes. Remove from pan and cool completely. Yummy served with homemade lemon sorbet.

Back to top

• 1 cup sprouted yellow corn flour
• 1 cup cooked sprouted brown rice
• ½ cup sprouted brown rice or millet flour
• 3 teaspoons aluminum–free baking powder
• ½ teaspoon Celtic salt
• 1 ¼ cups whole milk, preferably raw or organic
• 1 egg, beaten, preferably pastured

Preheat oven to 425 degrees. Grease an 8" round ceramic cake pan or Pyrex dish; set aside. In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt. Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes. Remove from oven; spread butter liberally on top. Cut into wedges and enjoy!

Back to top