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To Your Health Sprouted Flour Co. - July 2011 Newsletter


Nestling up next to aunt Florence at her 95th birthday party. What a positive influence and mentor she's been to me all of my life.

Nestling up next to aunt Florence at her 95th birthday party. What a positive influence and mentor she's been to me all of my life.

I attended a special birthday party on September 11th. My precious aunt Florence turned 95 years old. Aunt Florence is sharp as a tack, she still drives herself to church, she still cooks, and loves to read. Her younger sister, aunt Margaret turned 93 last month and is still active in the community and drives as well. Their baby brother is my daddy who celebrated his 90th birthday in May. Just like his sisters, daddy is sharp, active, and drives anywhere he needs to go. And all three of them live independently as well. I know you’re thinking, “good genes“. And while that may account for a small percentage of my family’s longevity, I believe a diet of nutritious whole foods has contributed more to their quality of life as God has seen to give them long days.

Daddy and his siblings were raised on raw milk, lots of raw butter and buttermilk, fresh pastured meats, lots of eggs from the yard chickens, vegetables out of the garden, and fruit picked from trees in the back yard. None of which were chemically sprayed or synthetically fertilized. These things are the making for a sturdy immune system and a hale and hardy body. It excites me that even though my siblings and I took a big left turn from our parents’ and grandparents’ food wisdom, we are enjoying the opportunity to return to a wholesome diet and are also enjoying the health provided by such. Even though I was a Captain Crunch breakfast child we still reaped the benefits of raw dairy and clean or wild meats at most every meal. Lunch was usually a freshly cooked meal until I started school and even then dinner was family time for a nutrient dense made-from-scratch meal (until the TV dinner was invented and we teenagers thought they were cool).

While I sometimes list organic and pastured products as ingredients in my recipes I realize these products are not always available to or affordable for some of my readers. As Sally Fallon once said, “Don’t make your food a fettish.“ Try to use as wholesome, natural ingredients as you can, organic if from the grocery, and don’t worry about the rest until you are able to make another change. Even small steps can take you a long way toward repairing and maintaining a strong digestive tract.

I’ve received some great recipes and baking tips from our readers and will be sharing a couple this month. You’ve requested that I provide some recipes for baking with our non–gluten flours, so I’ve included a corn tortilla, Mexican corn bread, and fried chicken recipe for you. These recipes are great to serve during a football game. Add your favorite chili recipe (using our new sprouted black beans) and you’re ready for a great weekend.

And finally, while we were celebrating a wonderful life in our midst on September 11th, our thoughts and prayers were with the thousands of families and friends who lost loved ones on that day in 2001. God bless and hopes that you will continue to celebrate their lives as well.

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Zucchini Cake -
By customer Christine P.

By customer Christine P.

  • 3 eggs
  • 1 cup coconut oil
  • 2 tsp. vanilla
  • 1 shot brandy
  • 2 cups rapadura
  • 2 cups grated zucchini
  • ¼ tsp. baking powder

Beat eggs well in a large bowl with an electric mixer and then add the next 6 ingredients.

In another large bowl sift together:

Mix the dry ingredients with the wet ingredients. Then add and blend well:

  • 1 cup organic non-sweetened applesauce
  • 1 cup chopped walnuts

Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.

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Firecracker Fried Chicken
  • 8 chicken drumsticks, 16 wings cut in half, or 8 thick breast slices
  • ¼ hot sauce (I love Pete’s)
  • 1/3 cup sprouted wheat flour
  • 3 tablespoons sprouted corn flour
  • ½ teaspoon sea salt
  • 3 cups of lard or beef tallow for frying (I prefer beef tallow)

To Marinate: Place chicken in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.

To Cook: In another resealable plastic bag combine the flours and salt. Shake to blend. Add chicken, seal bag and shake to coat. Heat lard or tallow in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear. Turn occasionally to brown evenly.

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Corn Tortillas
  • 2 cups TYH sprouted corn flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 1/8 cups water
  • 1 teaspoon lard
  1. Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  2. Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  3. Place an iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in zip lock bag. I refrigerate mine if not using them all.

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My Favorite Mexican Cornbread
  • 2 eggs, lightly beaten
  • ¼ cup lard, melted
  • 1 cup TYH sprouted corn flour
  • 1 cup grated cheddar cheese
  • 1 cup sour cream (whole fat)
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3–5 jalapeno peppers, chopped
  • 1 cup fresh or frozen organic corn kernels (non GMO!)

Mix all ingredients in a large bowl. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish). Bake for 1 hour @ 350 degrees until lightly browned on top. Let sit for 5 minutes before cutting into squares for serving. This cornbread is simply the best! I serve it with hardy soups or chili in the fall and winter months.

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Peggy's Bookshelf

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