A MESSAGE FROM PEGGY
I know it’s only early October, but I’m already excited about the change of seasons. Fall is my second favorite season after spring. I love the brilliant array of colors, the cool breezes in the afternoon, and the fantastically clear star–studded night skies. Fall also issues in some of our favorite dishes, always accompanied by great sprouted breads and confections. I look forward to sharing them with you over the next few issues.
We have finally moved into our new facility. A welcomed accomplishment, we are very thankful to continue doing what we love to do — sprouting! — in a new and automated environment. We are also pleased to announce we’ve received kosher certification on all of our products by EarthKosher.
We’ve received several requests for baking tips using our new GLUTEN–FREE grains. While I haven’t had time to experiment in the kitchen to produce some reliable recipes of my own, I’m sharing some recipes from Nancy Appleton’s Suicide by Sugar and Maria Lamb’s yummy Cherry Pie and Carob Millet Muffins. I hope you enjoy them.
Olympic speed skater Maria Lamb has a great story to tell about her Cherry Pie and Emigration Canyon, an exciting adventure she shares about her continued training. Go to www.marialamb.com and enjoy her exhilaration and determination.
The Weston A. Price Organization’s 11th Annual Wise Traditions conference is coming up November 12–15 in King of Prussia, PA. To Your Health will be a sponsoring exhibitor this year. Hope to see you there!
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Between October 1st and November 24th, To Your Health wants to collect your favorite recipes using our sprouted flour. For every recipe you email or mail to us (toyourhealth (at) mon-cre.net or 1138 Hwy 82, Fitzpatrick, AL 36029) we will put your name in our drawing box.
On Thanksgiving Day we’ll draw a name from the collection and ship you 10 pounds (any combination) of your choice of our sprouted grains and flours, including shipping for FREE!
Each recipe you send gets your name in the box, so the more recipes the more chances you have to win. We would like your permission to share your recipes with our subscribers. We will not identify you other than your first name and we will not share your name, email or mailing address.
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MARIA'S CORNER
Training has been really intense this last month, at times the days just seem to blur together, and I totally lose track of how many laps and intervals I have done on the ice, of how many miles I’ve put in on my bike, and how many hours I’ve spent in the weight room. Of course there are good days when I surpass what I though I was capable of, and then there are days that I wonder if I am just totally out of shape because I just can’t seem to do what I need to do (yes, despite training 7 hours most days, 6 days a week, there are times that I think maybe I am out of shape!). But, on the whole training has been going really well and I am very excited for my first competition, American Cup I in Milwaukee October 22–24.It’s always fun to see all your hard work pay off, and hopefully it will!
I have been experimenting with coming up with a gluten free recipe using To Your Health Sprouted Millet flour over the last month, and after some not quite perfect (but still very edible) muffins, I have finally come up with some pretty delicious muffins (or at least I think so)!
Millet is an ancient grain that is packed full of awesome nutrients, including magnesium, calcium, and phosphorous (which helps with body repair and creating energy, both of which sound particularly good to me as an athlete!). So, I set about to create a muffin recipe using millet flour that would make both a good pre–work out snack or post–workout recovery food. The following recipe is what I came up with after a bit of trial and error. They are not too sweet, but taste like a treat while being incredibly good for you at the same time! What could possibly be better? And if you are not an athlete, I think they are still a delicious, healthy snack. Now you can tell all your friends that you are eating what an Olympic athlete eats :)
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- 1 ½ C. To Your Health Sprouted Millet Flour
- ¾ C. Kefir or buttermilk
- 1/3 C. water
- 2 T. coconut oil or butter
- 1/3 C. carob powder or coco powder
- ¼ C. honey
- 1 t. vanilla
- 1 t. cinnamon
- ½ t. salt
- ½ t. baking soda
- ½ t. baking powder
- 2 eggs, separated
- 1 ½–2 C. grated zucchini (about 1 med.)
Mix millet flour and kefir together and let sit 6–8 hours or overnight (this is not necessary, but makes the muffins moister.) When you are ready to continue, preheat over to 350. Bring the water and oil to a boil in a small sauce pan. Remove from heat and whisk in carob powder, stir in honey and vanilla. Set aside to cool. Stir cinnamon, salt, baking powder and soda into millet and kefir mixture. Separate eggs, beat whites until peaks form and set aside, lightly beat yolks and add to cooled carob mixture. Pour carob mixture into millet mixture and beat well. Fold in beaten eggs whites, followed by grated zucchini. The mixture will be fairly thin, but don’t worry. Grease a muffin tin and fill 2/3 full. Bake 12–15 min, make sure you do not over bake, or they will be dry! They are done when a tooth pick comes out with just a few crumbs sticking to it. Put on a rack to cool for a few minutes before removing from pan.
Questions? Comments? Really love or hate my muffins?! Let me know I would love to hear from you! Visit my website www.marialamb.com or send me an email maria (at) marialamb.com
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Crust:
Boil potatoes until soft, skin and mash. Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling:
- ½ cup honey
- 3 tablespoons sprouted corn flour
- ¼ teaspoon salt
- 5 cups whole pitted sour cherries or dar sweet cherries (about 2 lbs. whole unpitted cherries)
- 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries) and zest if desired ½ teaspoon vanilla extract.
Stir all ingredients together. Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan. Pour in filling and dot with 2 tablespoons cubed butter. Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top. Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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