My family enjoyed a wonderful cookout at my older brother's home recently to celebrate a couple of birthdays. My very talented great niece Emily entertained us with her violin or “fiddle” as she calls it. Here we are hanging out together. Can't get enough of my precious family!
A MESSAGE FROM PEGGY
Ever have one of those “It’s been one of those days ALL WEEK LONG!” adventures? It’s quite exhausting. Lots of good stuff mixed in with some not so good stuff; nothing devastating, but long hours, lots of brain work required, fancy footwork to try to be in a couple of places at the same time, etc… I’m sure you’ve been there, done that, too. And rest assured we’ll all be there again before long. These challenging times tend to make me appreciate the end of a work day or a couple of hours of quiet time on the weekend more. I suppose sometimes it requires a little suffering to be joyful and grateful. I’m okay with that.
I promised a couple of favorite football game snacks this month and have added a favorite new recipe which is a perfect football night dinner. Everyone loves sliders of all kinds, and flour tortilla pinwheels filled with your favorite dips and spreads. My new #1 recipe is Rick’s Rocking Gumbo. Rick is Roxanne’s (our office manager) husband and he’s quite a chef. I think you’ll agree. Rick’s directions are easy to follow and resulted in the best gumbo I’ve ever eaten – on first try, no less! I’ve received several requests for a tasty snack for “kitty”, so I hope your precious pets find my Purrfect Salmon Balls hard to resist.
I’ve been invited to speak at the annual Whole Grains Council in San Antonio, Texas next month. I’m excited to be able to share and educate this audience about the healthful nutrition and benefits of organic sprouted grains and flours. I recently was interviewed by Aaron Zober of The Appropriate Omnivore on Green Earth Radio. We had a fun time talking about sprouted flour. Hope you’ll tune in to the show. For all of our southern California readers, several of our sprouted grains and flours will be coming to a Whole Foods Market near you in October (the South Pacific region stores).
Thanks to everyone for all the tips, stories, and experiences you’ve shared. It’s always great to hear from you. I’m considering apples and pumpkins for recipes next month. If you have any favorites we’d love to share them.
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Little Slider Sandwiches
Who doesn’t love these little sandwiches? When I was growing up the only thing that came close to a slider was a Krystal burger. Start with my Basic French Bread recipe. Pinch off small portions of dough and form into balls about 1 1/2” in diameter. Place about 2 inches apart on a parchment lined baking sheet and bake as recommended. Once your rolls have cooled you can easily slice them in half and fill with your favorite insides: grass-fed beef burger, pulled pork, naturally cured ham and raw cheese, crisp bacon and avocado slices – you name it. The sky’s the limit.
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Flour Tortillas
These make two great snack foods: spread on your favorite game day dips, roll them up and slice for delicious bites of flavor or quarter them and fry in lard or beef tallow for dipping chips.
- 4 cups sprouted wheat flour
- 2 teaspoons sea salt
- ¼ tsp. aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 ¼ cups plus 3 tablespoons hot water
Combine flour, salt, and baking powder; stir well. Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
Gradually stir in 1 ¼ cups of water, mixing well. Add remaining water one tablespoon at a time only if dough is too dry to handle. Let dough sit on counter, covered, for about an hour before pressing.
Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions). Circles should be about 6 inches in diameter.
Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned. Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
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Image Source: Wikipedia
Rick’s Rockin’ Gumbo
www.VitalChoice.com is a great seafood resource if you live inland. You're going to love this recipe! I serve it with sprouted brown rice and crusty sprouted sourdough bread. Feel free to substitute your seafood favorites. Click here to get to the recipe.
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Purrfect Salmon Balls for Kitty
(Makes 80-100 balls)
- Place all ingredients in a medium bowl. Mix well. I use my hands. Dough needs to be moist enough to hold together well.
- Shape into balls slightly smaller than a marble.
- Place on a parchment-lined baking sheet. Bake at 350 degrees for 15 minutes.
- Store in a zip lock bag in the freezer to up a month. Thaw a few at a time to serve and listen for the purring to begin!
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Check out these books, available at amazon.com and www.culturesforhealth.com , and recently reviewed by Shannon at www.nourishingdays.com:
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