A MESSAGE FROM PEGGY
November is a great month for baking and making preparations for all your family traditions celebrated in November
and December. November is sure to be a blur with the
WAPF Wise Traditions conference right around the corner and Thanksgiving right after that.
Our family has a grand gathering for Thanksgiving with tons of relatives and a few friends we consider family so Jeff and I only have to make a
show with a couple of side dishes and plenty of sprouted breads and pastries.
This month I’m sharing a couple of our favorite recipes we enjoy this time of year. With butternut squash in season you’ll
want to double our Wilmington Squash Soup recipe. Make sure you’ve got lots of hot buttered Sprouted Rice or Millet Herb Bread on hand;
and of course, a large slice of Banana Nut Cake with tea or coffee can’t be beat.
We all have much to be thankful for year round, but Jeff and I would like you to know we are so very thankful for your patronage of our sprouted
grains and flours, the many kind words and testimonials you’ve shared with us, and all the questions, tips, and recipes you’ve sent
our way. Many blessings and joys this Thanksgiving from our home to yours!
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Fall, racing and pumpkins!
I hope you have all been having a wonderful fall. Here in Park City, UT it has been beautiful and fall is always one of my favorite times of
year. I love the leaves turning and falling, and the crisp taste of the air. Maybe it’s also because fall heralds the begging of the racing
season for me. I spend all spring and summer training, and then with the begging of fall, I get to start putting it all together and race! I had
my first competition of the year, Fall World Cup Qualifier in Milwaukee Oct. last week. I was happy with how racing went and qualified for the
World Cup Team, however I decided to decline my spot on the team in order to stay home and train for the competition I have decided to focus on
this year—World Allround Championships. It was a hard decision, and I know that I will miss racing in Europe this fall, but I also know that if
I really want to be my best in February for the most important race of the season, World Allround Championships, than I need to stay home for now
and get some more really good training in.
Another thing I love about fall is pumpkins and all things pumpkin! Pumpkin bread is one of my favorite, and here is my recipe. I hope you
enjoy it as much as I do!
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- 1 ¼ C. Pumpkin puree
- 1/3 C. water
- ½ C. apple sauce
- 2 eggs
- 2 T. melted butter
- ¼ – ½ C. (depending on how sweet you want it) Maple syrup or honey
- ½ T. nutmeg
- ½ T. cloves
- 2 T. cinnamon
- 1 ¾ T. salt
- 1 ¾ C. To Your Health Sprouted Spelt flour
- ½ C. chopped walnuts (optional)
Pre–heat oven to 350. In a medium bowl, stir pumpkin, water and apple sauce together. Lightly beat eggs and stir in. Stir maple syrup
and melted butter together and add to mixture. In a large bowl, combine all dry remaining ingredients (except walnuts) and stir.
Pour wet ingredients into dry and mix until just combined. Fold in walnuts. Pour into a buttered 9x5 loaf pan and bake for 50–60 min.
Questions? Comments? Really love or hate my spiced pumpkin bread?! Let me know I would love to hear from you! Visit my
website www.marialamb.com or send me an email to:
maria (at) marialamb.com
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- 2 Tbsp. butter
- 6 scallions, chopped
- In a Dutch oven or soup pot saute scallions in butter for 2 minutes.
- 1 clove garlic, minced
- 1 red pepper, chopped
- ¼ Cup fresh parsley, chopped
- 2 Tbsp. fresh basil, chopped
Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I
use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
- 2–3 lbs. organic butternut squash, peeled and chopped
- ½ lb. naturally cured ham, chopped, plus hambone
- 1 15 oz. can organic diced tomatoes
- 4 cups chicken stock
- ½ tsp. ground allspice
- ¼ tsp. mace
- Pinch of nutmeg
- 2 Tbsp. curry powder
- Salt and pepper to taste
Add these ingredients to your pot and bring to a boil. Reduce heat and simmer about an hour. NOTE: I cut my squash in half,
brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and
chopping much easier than handling raw squash.
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- 3 cups Sprouted Millet or Rice Flour
- 2 cups organic whole buttermilk
- 3 eggs, lightly beaten
- 1 tsp. sea salt
- 1/3 cup raw honey
- 2 tsps. Aluminum–free baking soda
- ¼ cup organic butter, melted
Mix flour and buttermilk into a dough. Thoroughly blend in remaining ingredients. Pour into a well–buttered and
floured loaf pan. Bake at 325 degrees for 1 ½ hours, or until a toothpick comes out clean. NOTE: you may need to
experiment with oven temps and time. I use my convection oven at 325 degrees.
HERB VARIETY: Add 1 ½ tsp. dill, 1 tsp. tarragon, ½ tsp. each oregano, basil, and thyme to your dough
as you’re mixing. Yummy!
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- A Life Unburdened, by Richard Morris — Richard’s testimony to how a whole foods diet saved his life. Great heart–felt story!
- The Complete Guide to Marathon Walking, by Dave McGovern — I love walking and this is a great way to see different cities and meet real folks. Check your regional marathons and half–marathons. Most of them are walker friendly and leave the water/snack stations open for extra hours to accommodate walkers.
- Raw Dog Food – Make It Easy for You and Your Dog!, by Carina Beth MacDonald — Our pets need to eat a nutrient dense, meaty diet, too!
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