A MESSAGE FROM PEGGY
To Your Health celebrates its 5th Anniversary – We’re five years old! Seems like it was yesterday when I was baking sprouted goods for family and friends in my kitchen. We've come a long way since then. Our new facility has expanded its production much faster than we anticipated so we’re hoping to expand again sometime early in 2012.
Many, many thanks to you, our wonderful customers who have helped us grow. Jeff and I love our work. The sprouting process still fascinates me every day. It's been a great adventure learning to sprout all the different products we now offer. I hope to continue to expand our sprouted offerings in the near future. We have a special way of thanking you just in time for the holiday baking and gift giving season!
I thought you might enjoy some educational information on some of TYH’s new products so we’ll be featuring a product each month for the next few months. Also, if you have specific subjects you’d like for us to cover and questions you’d like to have answered, please send them to me. This newsletter is for you to enjoy and is a great way to meet the needs of our customers. Send your requests and questions to me at: firstname.lastname@example.org
We’ve heard from some of you concerning our new packaging. We apologize for any inconvenience. Beginning November 1st we'll return to our original stand up zipper bags for most products.
We are pleased to feature new Print Friendly Newsletter Recipes beginning this month! No more printing the whole page or writing down recipes. Thanks to our customer who requested we do this! Sometimes it’s hard to see the forest for the trees and vice versa.
The Weston A. Price Organization’s Wise Traditions conference is coming up November 11-13 at the Dallas, TX Sheraton. We'll be sponsoring again this year. I hope to see lots of you there. This is a great organization for teaching the truth in nutrition for everyone trying to consume a healthier diet. Go to www.westonaprice.org for conference details and abundant information for your good health.
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With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.
- 1 ½ cups sprouted flour, sifted
- 2 eggs, lightly beaten
- 2 teaspoons baking powder
- 6 tablespoons coconut oil
- ¼ teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- ½ teaspoon ground cinnamon
- 1 cup crispy pecans, chopped
- 1 cup maple sugar or sweetener of choice
- ½ cup golden organic raisins
Preheat oven to 325 degrees. Grease a standard ceramic or glass loaf pan. Stir together flour, baking powder, salt and spices in a mixing bowl. With a spoon, stir in sugar, eggs, oil and milk. Stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean. Cool in pan for 15 minutes. Remove from pan. Let cool more and slice.
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Shared by customer & newsletter subscriber Christine P.
Preheat oven to 400 degrees and grease 9 of the 12 openings of a regular size muffin tin with coconut oil. In a large bowl mix the following ingredients:
In a smaller bowl mix:
- ¾ cup organic canned coconut milk
- ½ cup filtered water
- 1 tsp. vanilla
- 1/3 cup coconut oil, melted
- 1 egg, beaten
Stir by hand the wet ingredients into the dry ingredients just until blended and then fill 9 greased indentations in the muffin tin and bake in a 400 degree oven for 20 minutes.
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It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts chicken stock
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Pinch of ground cloves (optional)
- ¼ cup chopped fresh parsley
Place lard or oil in a large Dutch oven and set over medium heat. Add the onion, carrot, celery, and salt. Stir until onions are translucent, about 5–7 minutes. Add lentils and rest of ingredients. Stir to blend. Bring soup to a boil. Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes. Serve chunky or puree with a stick blender. Garnish with chopped scallions and a dollop of fresh sour cream.
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- 5 cups of organic sprouted flour (see below for varieties)
- 2 ¼ cups organic whole buttermilk or yogurt
- ½ cup organic unsalted melted butter (plus extra for greasing pan and brushing tops of crackers)
- 1 Tbsp. aluminum-free baking powder
- 2 tsp. sea salt
Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place close together on a lightly buttered baking sheet. Brush tops lightly with extra melted butter.
For dried crackers place in oven on lowest possible temperature (around 150 degrees). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
For baked crackers place in oven preheated to 300 degrees. Bake for 30 minutes until lightly browned on top. Reduce heat to 200 degrees and let crackers continue to bake until completely dried and crispy (about 2 – 2 ½ additional hours).
Sprouted Flour Combinations:
all wheat, spelt, barley, kamut or mix. Sprouted brown rice flour w/¼ cup sprouted amaranth, equal amounts of brown rice and millet flour. Be creative.
Rosemary/Walnut – to basic recipe add 2 tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup date or maple sugar.
Cracked Pepper – add 2 Tbsp. of cracked peppercorns. Sprinkle tops with pink Himalayan salt.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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Sharon A. Kane, “I am a recipe developer who stayed away from making corn bread because of a mild sensitivity to corn. I decided to try To Your Health's Sprouted Corn Flour after learning about it at a conference. I hoped that the sprouted corn would be easier for me to digest. I experimented with making a gluten-free sourdough rice-corn bread and had wonderful results! The bread was just great but the bonus was that I had no reaction to the corn flour! I have since developed a rice-free corn bread and two sourdough cracker recipes using sprouted rice and sprouted quinoa. Thanks for your excellent vision and superb products.”
You can purchase Sharon's new book and check out her online gluten-free baking classes at www.food-medicine.com and artofgluten-freesourdoughbaking.com . Sharon will also have a booth and baking class at the Wise Traditions conference in Dallas.
Sprouted Rolled Oats – great for oatmeal or to make granola and oatmeal raisin cookies! We offer sprouted oat groats that can easily be rolled for all your breakfast and snack favorites – not to mention NO MORE SOAKING! Go to www.handypantry.com or www.wheatgrasskits.com or call toll-free 866-948-4727 to purchase an economical ($59.99) NORPRO Grain Roller.
AMARANTH – (The following excerpt taken from In Good Tilth, September/October 2011, Volume 22, Number 4, published by Oregon Tilth) Native to North and South America, the Aztecs called amaranth the "Food of the Gods" due to the high nutrient content of the golden, poppy seed sized grain and because it grew just about anywhere. Amaranth nearly disappeared from the Americas as a food crop when the Spanish Conquistadors banned the cultivation of this grain upon their arrival in Mexico in the 1500s. Fortunately, amaranth had made its way to other parts of the world. In the United States in the 1970s, a team of scientists began extensive studies of amaranth grain, which led to the search for, and collection of, seeds from many different varieties. Today, amaranth is regarded worldwide as a chief nutritional grain crop.
Most grains (corn, wheat and barley) lack the essential amino acid lysine. The protein in amaranth contains lysine, making it a complete protein which is needed to build muscle, tendons and other tissue. For those who are gluten intolerant, amaranth is gluten-free, making it another easily digestible grain to enjoy in your diet. Amaranth grain is an excellent source of fiber (three times higher than wheat) and calcium (twice that of milk). Amaranth is rich in vitamins and minerals, containing copper, iron, niacin, magnesium, manganese, phosphorous, riboflavin, vitamin E and zinc. The young, edible leaves contain less oxalic acid than spinach (some sources claim oxalic acid may impair the body's ability to efficiently absorb calcium)
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Recipes by Sara Pitzer, from Homegrown Whole Grains.
Basic Cooked Amaranth
Stir the amaranth into water, bring to a simmer, cover the pot and cook on low heat for about 25 minutes. All the water should be absorbed, as the amaranth becomes fairly stiff. In this form, you can use it as a side dish or make different types of cooked patties.
Fruity Nut Amaranth Patties
Shape cooked amaranth into small, thin patties and fry them in a very hot pan filmed with oil that has a high smoke point.
Mix finely chopped pecans and dates or dried cranberries into cooked amaranth. Add a dash of cinnamon and a small amount of molasses or maple syrup. Serve the fried patties with a spoonful of ice cream or whipped cream.
Heat a heavy skillet with fairly high sides to medium-high, pour in some amaranth grains and shake and stir as the grains pop. Not all of the seeds will pop. Cool and set aside to use as a seasoning or to give texture to salads.
Note: Raw grain must be cooked to allow for proper absorption of nutrients.
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