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To Your Health Sprouted Flour Co. - May 2012 Newsletter


Mrs. Peggy Sutton, The Owner of To Ylojur Health Sprouted Flour Co.

Me and Jeff talking with my high school classmates.

School’'s out! That magic time of year for millions of kids when days of leisure are at hand. I remember being so excited when school was letting out for summer break and half way through the break wishing for school to start again. Seemed the wonderful days of leisure too quickly turned into days of boredom. It’s also graduation time for several kids in our family. Our nephew is graduating from college, and our cousin and neighbor are graduating from high school. Big milestones for these young adults. Last year I attended my 35th high school reunion. It was a great celebration of memories past and old friendships rekindled.

I have made several shopping friendly changes to the web site to help avoid any confusion when ordering grains and flours online. Also I have added all of our organic products un-sprouted for those of you who want to sprout at home or bake with sourdough and soaked recipes. How to sprout directions and soaked and fermented bread recipes are available online to assist you. I've also added books/ resources and bake ware/appliances so you can do all your baking supply shopping in one place. I hope these product additions will be helpful to you.

Mrs. Peggy Sutton, The Owner of To Ylojur Health Sprouted Flour Co.

Me and one of my high school classmates.

Many thanks to all of you who care enough to let us know how we can better serve you. We received several requests for sprouted blue corn and white wheat grains and flours. They are now available on our web site.

I enjoy reading all the many posts of bloggers who are making a stand to retain their right to choose and make individual decisions for the health of themselves and their families. These women and men provide valuable education to those of us who are making a concerted effort to feed our families well. It is a good thing to support small farmers and to educate the uninformed about the dangers of toxic foods and “health” practices that are deceptive to say the least. I may not always agree with some of the tactics or language used by some of the bloggers in making public their right to the freedom to choose, but ultimately I can stand with them because they are choosing God’s way of nutrition – pure, unburdened whole foods versus the world’s toxic, heavy laden fake foods. And better yet, these bloggers work hard to defend our right to choose and be able to purchase healthy foods and to decline toxic treatments in the name of a more “sanitized” nation. A good start to finding these bloggers is at The connections to other sites from there seem endless.

Happy baking and informative
reading to you!

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Bacon and Cheddar Corn Muffins

(Healthy adaptation from Southern Living Magazine, Jan. 2012 issue)

(Makes 1 dozen)

  • 6 bacon slices
  • 2 cups sprouted organic yellow corn flour
  • 1 Tablespoon maple sugar or sucanat
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon baking powder (aluminum-free)
  • ½ teaspoon sea salt
  • 1 ½ cups whole buttermilk, plus 3 tablespoons
  • 1 large egg, preferably pastured
  • 4 tablespoons butter, melted (organic or raw)
  • 1 cup (4 oz.) sharp cheddar cheese, shredded
  1. Preheat oven to 425 degrees. Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
  2. Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
  3. Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
  4. Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat. Spoon batter into hot muffin pan, filling almost completely full.
  5. Bake at 425 degrees for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.

Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.

Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.

Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.

Download this recipe as PDF

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Don't ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive. – Howard Thurman.

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Sweet Potato Cornbread

(Healthy adaptation from Southern Living Magazine, Jan. 2012 issue)

(Makes 6 servings)

  • 2 cups sprouted organic corn flour
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon baking powder (aluminum-free)
  • ½ teaspoon sea salt
  • 3 tablespoons maple sugar or sucanat
  • ¼ teaspoon pumpkin pie spice
  • 5 large eggs, preferably pastured
  • 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
  • 8 oz. full fat sour cream
  • ½ cup butter, melted (organic or raw)
  1. Preheat oven to 425 degrees. Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture. Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened. Spoon batter into a lightly buttered 9" square pan.
  2. Bake at 425 degrees for 35 minutes or until golden brown.

NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum!

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Peggy's Picks – valuable nutritional information on blue corn. – Women changing the way we eat (I want to be a Farmer Jane!)

Farmer Jane: Women Changing The Way We Eat
by Temra Costa

Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman – Some of the best baking tips I’ve run into yet. The mixing tips using machines for kneading are the newest I’m using since most days it’s easier and quicker to let my Bosch BOSCH UNIVERSAL PLUS MIXER do most of the work
for me.

The Dirty Life: A Memoir of Farming, Food, and Love by Kirstin Kimball

A Southerly Course: Recipes and Stories from Close to Home by Martha Hall Foose – you’ll need to adapt some of these recipes using healthier ingredient choices, but great recipes to serve up.

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Chicken and Cornbread Dressing

(Makes 8-10 servings)

  • 1 cup chopped sweet onion
  • 1 cup chopped celery
  • 1 tablespoon dried sage (or 2 tbsp. fresh)
  • 1 teaspoon each salt and pepper
  • 2 tablespoons butter or lard
  • 2 cups sprouted corn flour
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon baking powder (aluminum-free)
  • 2 cups whole buttermilk (organic or raw)
  • ½ cup sprouted flour (your choice)
  • 2 large eggs, lightly beaten
  • ¼ cup butter, melted (organic or raw)
  • 2 tablespoons sugar (optional)
  • 2 cups chopped cooked chicken
  1. Preheat oven to 425 degrees. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender. Remove from skillet.
  2. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened. Stir in onion mixture and chicken just until blended. Pour batter into hot 12" skillet.
  3. Bake at 425 degrees for 25–30 minutes or until golden brown.

NOTE: A fresh garden salad makes this a great springtime supper.

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