October 14, 2008
It's that time of year! Cold and Flu Season Natural remedies
Jenny’s Flu Soup:
2 onions
2 bulbs of garlic (about 20 cloves)
2 tablespoons sea salt
½ cup olive oil
¼ cup oatstraw tea (you may need to go to a health food store to get this)
2 tablespoons flax seed
¼ c Red Raspberry leaf tea
½ cup quinoa
1 cup brown lentils
½ cup sprouted brown lentils
2 potatoes
10 large carrots
1 tsp cumin
10 whole coriander seeds
Essential oils of Thyme and Oregano
Dried herbs of Thyme, Oregano, and Parsley
Directions for soup:
Cook onions, garlic, and olive oil in a pot. Add in chopped potatoes, carrots, and one Tablespoon of the sea salt. Let this cook for a few minutes, then add in the Quinoa, and sprouted lentils. (Sprouted lentils have the highest concentration of vitamin C of any food). To sprout lentils just cover a half cup of them with water over night. Drain in the morning and keep them wet until a ¼ inch tendril of sprout is detected. (This takes about 35 hours)
Fill a separate pot with two quarts of water to make soup stock. Add in the peels from the garlic, flaxseed, the oatstraw, raspberry leaf tea, and the peels from the carrots and potatoes. Bring the stock up to a hard boil for twenty minutes.
Cover the cup of brown lentils with water in a bowl. After soaking them for a few minutes, add the lentils and the water to the soup.
After the stock is finished boiling, strain the liquid into the soup pot. Recover the stock vegetables with another 2 quarts of water, and bring to a boil. Once again, strain the stock vegetables and add that liquid to the pot of soup. This ensures that the maximum amount of nutrients from the herbs will be included in the stock. This stock is chock full of essential fatty acids, vitamins, and minerals.
Add in the ten whole Coriander seeds. Cover the pot and let simmer for three hours.
To finish the soup, add in the drops of Essential oils of Thyme and Oregano (one or two drops of each) – Therapeutic grade oils are best, and then toss in the dried herbs.
Here is a video I put together this morning to share the steps of making the soup, it took about 25 minutes to put the ingredients together, with about three hours simmer time.
You Tube Version
My Young Living Essential Oils Web Site It is a great time of year to put in a supply of Oregano and Thyme Essential Oils to use for family wellness. I use these oils (one or two drops each on the feet of my children) when they are threatening a cold or flu. I just massage the oil into the childs feet and then cover it with Olive Oil. This has an amazing effect on just about any seasonal illness that we are struggling with.
Posted by Jenny Hatch at 4:37 AM
September 16, 2008
Mercola: What's so BAD about Tofu?
Have you switched to soy milk and veggie burgers because you’ve been told they are better for you?
Have you heard that people in Asian cultures live longer than Americans because they eat more soy?
If you believe soy is a healthy alternative to dairy and meat products, then you’ve got a lot of company. Millions of Americans believe they are making a healthy choice by opting for soy milk and other soy-based products.
But consuming soy may be more harmful than healthy.
In this month’s Inner Circle interview, you’ll discover the truth about soy, the mistaken health food. Uncover what’s fact and what’s fiction -- so you can make more informed and nutritional eating decisions.
Dr. Kaayla Daniel, an expert on soy and nutritional health, delves into how much soy in your diet is too much, what forms of soy are healthy (and which are not), and how best to add soy to your diet for your best health yet.
Dr. Daniel is the author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food. Her nutritional training and expertise includes digestive disorders, and uncovering problems associated with soy-based diets.
Dr. Daniel has appeared on such notable mediums as NPR’s People’s Pharmacy and Discovery Channel’s Medical Hotseat. She has been quoted in major publications such as the Washington Post, Oxygen, London Observer and the San Francisco Chronicle.
In 2005, she was honored with the Weston A. Price Foundation’s Integrity in Science Award.
During my vegan years I ate so much soy food. I fed it to my family in huge quantities; soy milk, tofu, textured vegetable protein TVP (Which I used in copious amounts as a meat alternative in my cooking), and was always whipping up soy milk shakes and adding in huge globs of powdered soy protein.
When I began to transition back to traditional foods after the birth of my son Andy in 1996, I marvel that we spent so much money on Soy. Literally eating it three times a day in one form or another.
I don't know what sort of a lasting impact this will have on my health or my children's health. All I know is that eating meat, milk, and eggs these past ten or so years has felt right for my body. I do hope someday to get back to a more raw diet, but while I am still in my child bearing years, we will continue to eat a grain based diet greatly enhanced by animal proteins and Fats. My teens just crave high protein foods, and chow down all of the roasts, stews, and casseroles I create every day.
Nutrient Dense foods make sense to me at a time when my childrens bodies are developing and growing so quickly.
Posted by Jenny Hatch at 8:16 AM
July 26, 2008
Kamut Muffins
This video is hosted on My Share Page at One True Media:
Go Here to view it
Recipe:
Raspberry Cinnamon Kamut Muffin Recipe:
4 C Freshly Gound Whole Organic Kamut Grain
1/4 C Freshly Ground Whole Golden and Brown Flax Seeds
2 C Brown Sugar
1 C White Sugar
2 tsp Sea Salt
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
6 Organic Eggs
1 C Whole Organic Milk
3/4 C Extra Virgin Olive Oil
Grease 24 Muffin Tins
Fill the tins 3/4 with muffin batter
Drop 2 raspberries and a dollop of organic butter on the muffins, then add 1 tsp of cinnamon sugar mix onto the raspberries. Cover with a little cap of dough and bake for thirty minutes in a 350 degree oven.
These yummy muffins are a crowd pleaser!
Posted by Jenny Hatch at 7:00 AM
January 31, 2008
Kamut Grain! Pancakes, Bread, Cinnamon Rolls, and Pie!
I love Kamut. It is my favorite grain in terms of flavor, how I feel after I eat it, and ease of use when baking.
Here are the recipes from this mornings baking adventures!
Kamut Pancakes:
3 C Fresh Ground Organic Kamut Flour
1 C White Flour
1/2 C FG (Fresh Ground) Whole Brown Flax
1 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
6 eggs
3 tbs Olive Oil
3 C milk (any milk will work, rice milk actually gives the pancakes a wonderful flavor!)
Mix all ingredients and fry in a frying pan with a little olive oil. Serve with syrup....etc..
Cinnamon rolls (I made this dough in my bread maching - 2 lb dough setting)
1 1/3 C Water
1 tsp salt
3 tbs honey
1 Cup Kamut Flour
1/4 C Flax Meal
2 C White Flour
1 tsp Yeast
Roll out dough and then slather butter all over it, Roll and cut, bake at 350 for 35 minutes.
Filling: 1 c brown suger, 1 tbs cinnamon, 1/2 c butter
Kamut Bread
4 Cups water
1/3 c honey
5 tsp yeast
4 tsp sea salt
1/4 c Olive Oil
4 Cups FG Whole Kamut flour
3 to 4 Cups white flour
Mix all ingredients. Let rise in bowl for 15 minutes. Punch down dough and let rise again for 30 minutes. Then shape into bread and let rise for 30 minutes. Bake 350 for 15 to 30 minutes depending on the size of the loaf pan. Small pans are 15 min. Large pans are 30 minutes.
Pie Crust
1/2 C Kamut Flour
1 1/2 C White Flour
1 pinch salt
1/2 c soft butter
3 tbs olive oil
2-3 tbs cold water
Mix ingredients together. roll out on counter and put dough in pie plate. Then bake 350 for 20 minutes. Let cool and then add whatever pie filling you like.
Posted by Jenny Hatch at 3:12 PM | Comments (2)
October 11, 2007
Whole Wheat, Flax, and Fennel Waffles
This morning I made a video demonstrating how to make Whole Wheat Waffles.
Here is the recipe:
2 Cups FG (Fresh Ground) Whole Red Wheat
2 tsp (FG) Brown Flax
1/2 tsp Whole (FG) Fennel
1 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
3 tsp brown sugar
1 cup milk
4 eggs (seperate the whites from the yolks)
1/4 C Extra Virgin Olive Oil
After everyone ate, I asked for testimonials about this new recipe with ground fennel. Allison spoke up while we were eating and said, "Mom, did you put fennel in the waffles?" Then like dominos falling, the boys all started moaning about fennel in the waffles. Frankly, I could not even taste the fennel, and Paul gave his two cents at the end of the video. Shelly liked them, and so did Andy, but I felt basically, like it was not a good idea. I like to have everyone rave about my food when I put so much effort into it, and sometimes, even one naysayer is enough to make me pull back and not experiment with recipes. I know the tried and true meals that my family loves and everyone will eat, and they number at about five. Mac and Cheese, Pizza, cold cereal, potato chips, and bagels with cream cheese. Oh, and ice cream.
Anything else, and somebody is complaining. I guess this is just part of motherhood in 21st century, manna from heaven, never been hungry a day in their lives, Americana.
It would be nice to have a little more appreciation and a little less complaining.
Brats.
Here is a picture of the plates after everyone was finished. Wasted food just sickens me.
But I'll keep plugging along.
Posted by Jenny Hatch at 4:26 PM
March 4, 2007
Organic Grain Sale at The Family Baker
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The Family Baker is a business run by Nadine Kerley in Arvada Colorado.
I participated in this annual grain sale for many years when it was organized by Mountain Magic and Nadine recently assumed owernership of the Mountain Magic customer mailing list and offers many of the same products and services.
Nadine is organizing a grain sale right now and if you are local here in Colorado, contact her here for more information about how to order her wonderfully priced organic grains and beans. Orders are due March 6th, 2007
Here is a link to her Home Page - Go Here.
Organic grains should represent the "staff of life" in our daily eating.
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Posted by Jenny Hatch at 7:03 PM
February 22, 2007
Baked Chicken with Brown Basmati Rice and Quinoa
Posted by Jenny Hatch at 2:54 PM
February 9, 2007
Sprouted Whole Wheat Bread
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Please click on these images to get to some of the most economical sources for Organic Grains and Electric Grinders found on the web! I used the Kitchen Mill almost daily for fifteen years before the motor gave out. It is a fabulous, well priced machine for the Home Maker to grind grains fresh daily for all of your baking needs!
Grinding up the sprouted wheat berries
Adding them into the mixer.
Finished Cinnamon Rolls and Bread ready to bake!
Adjustment on the recipe: (I made a double batch of Esthers bread)
Replace one cup of slightly ground brown flax seeds for olive oil, and throw in one cup of fresh ground wheat sprouts in place of one cup of flour.
Bake Cinnamon rolls and bread at 375 for 20 minutes or until a baking thermometer says the inside of the bread is at 170 degrees.
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Posted by Jenny Hatch at 11:26 AM
February 5, 2007
Whole Wheat Pizza Pockets
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I believe The Kitchen Mill is the best priced, most powerful mill on the market. I used it almost daily for fifteen years and it is a great kitchen tool to use daily for freshly grinding grains.
I documented another cooking marathon last week:
Here are some videos, recipes follow:
Overview of the foods created in a three hour cooking marathon.
Ingredients for the pizza pockets
Rolling out the dough for the pizza pockets.
The Children arrive home from school. And yes, at the end of this video Jeff whispers to his dad that he is not thrilled with eating a "whole wheat" hot pocket, made with whole wheat bread. As my pickiest eater, it has been a challenge to get whole foods into Jeff. He loves white flour foods. However, he did eat the pizza pockets. My children somtimes complain about whole foods eating, but when they are hungry enough, they will eat the whole foods, especially if no other junk food is in the house. If I had a Dominos pizza sitting on the table next to the pizza I made when they walked in the door, every single one of them would have snarfed the white flour pizza over my home baked goods. Just like if I had a plate of ding dongs next to some whole wheat spice cookies, they would eat the chemical junk.
Does this mean as a mom that we give up and just buy them the sugar and chemical junk they crave? Nope. As moms we must press on and teach and exhort and challenge them to take good care of their bodies. My life would be much easier if I just purchased all of the foods pre packaged that my family eats. But then I would have to live with a bunch of sugar high fussy mussy kids, and I am not interested in that.
Baking pizza pockets. Also the ingredients for Whole Wheat Lemon Bars.
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Posted by Jenny Hatch at 5:48 AM
January 5, 2007
Cooking Adventures on a snowy day!
This morning it started to snow again and as of 2PM on a cloudy friday afternoon Jan. 5th 2007, we have about a foot of snow on the ground again. Since this is the children's last day of vacation, school starts on monday, we are having a quiet day at home, doing laundry, and preparing and organizing for school. I did a large baking of bread this morning, and made a pot of beef noodle soup.
Here are some video clips of my cooking adventures~!
“All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth; And these hath God made for the use of man only in times of famine and excess of hunger.
All grain is good for the food of man; as also the fruit of the vine that which yieldeth fruit, whether in the ground or above the ground-- Nevertheless, wheat for man, and corn for the ox, and oats for the horse, and rye for the fowls and for swine, and for all beasts of the field, and barley for all useful animals, and for mild drinks, as also other grain.”
Esthers Perfect and Precise Whole Wheat Bread: (Double Batch)
Put rack on lowest part of oven
In Kitchen aid mixer bowl:
4 1/2 C Cold Tap Water
1/2 C Extra Virgin Olive Oil
2/3 C Agave Nectar
2 TBS Sea Salt
10 tsp Yeast
Grind 10 C Hard Red Winter Wheat (11% Protein Content works best) in an electric grain mill
Grind 1 Cup Whole Flax Seeds (I used a mix of brown and golden flax seeds for this recipe)
1. Turn Mixer on #1 dial (Set timer for 20 minutes for mixing dough)
Start adding Wheat Flour 1 C at a time until the sides of the bowl are clean. The last cup of flour you may not need. I used about 15 cups of flour for this recipe.
2. Spray counter, knead ball of dough five times
Spray bowl – put in ball, spray plastic wrap and put over dough.
3. Turn on Oven to 170 degrees, put timer on just one min – turn off oven.
4. Put bowl in oven on lowest rack, let rise 20 minutes
5. Take out and knead dough five times.
6. Second rising: Put dough in bowl, cover with plastic wrap, back in oven for 30 more minutes
7. Knead 5 times, cut in half, roll to size of pans with your hands. Put dough in loaf pans, and cover with same plastic wrap. Put pans in lower rack in over, rise 50-65 minutes – try to let it rise 2 ½ to 3 inches above the rim of the pan.
8. Take loaf out of over, remove wrap. Preheat ove to 375. Cook at least 20 minutes or until the center of the loaf is 170 degrees. Use a baking thermometer to test the temp.
All of these steps will give you the absolute best whole wheat bread you have ever eaten!
Posted by Jenny Hatch at 2:00 PM
December 23, 2006
Cranberry Christmas Granola
Here is my own recipe for Cranberry Christmas Granola.
5 C Organic Old Fashioned Oatmeal
1/2 C Whole Sesame Seeds (you can use any mix of seeds that you like - Sunflower, Pumpkin, Sesame etc)
2 C Sweetened Dried Coconut
1 TBS FlaxSeed Meal
1 tsp FG (Fresh Ground) whole Anise
1 tsp FG Whole Fennel
Mix together well, then add in the spices and salt
1 TBS FG Whole Star Anise
20 FG Whole Cloves
1 FG Whole Cinnamon Stick
1 tsp Salt
Then toss in the olive oil and Agave Sweetner
1 1/2 C Agave Sweetner
3/4 C Olive Oil
Mix well and then put this mix on two cookie sheets. I cover the sheets with parchment paper, then spread the granola on the pan.
Bake for 45 minutes at 300 degrees
While the granola is cooking squeeze the juice from two organic Lemons.
Put this in the blender with
1/2 C Agave Sweetner and
1 C Dried Cranberries
1/4 C Dried Black Cherries
1/4 C Dried Raisins
Mix gently on a slow setting in the blender, and then let this sit while the granola cooks.
Pull the mix out of the oven and toss it into a bowl, then mix the dried fruit into the mix and put it back on the cookie sheets.
Bake the granola for an additional fifteen minutes at 300 Degress.
Pull it out and add in one more cup of dried cranberries. Let the mix cool.
I then put the mix into decorative bags and then put it in the freezer overnight to make sure it was completely cooled.
Mix 5 cups of organic old fashioned oats.
Adding in the agave and olive oil and grinding the spices.
This clip shares how to mix the dried fruit with lemon juice and agave nectar.
This clip shows the Granola just before baking.
This clip shows the Granola finished and all ready for packaging!
Merry Christmas!
UPDATE:
Here are a couple pictures of Pauls Cinnamon Rolls with a little bag of Granola. We delivered these treats to our friends over the past few days.
Jenny
Posted by Jenny Hatch at 1:16 PM
November 30, 2006
Whole Wheat Sugar Cookies
Over the Thanksgiving holiday we did some yummy baking. Ben wanted to make sugar cookies, because he loves to use the cookie cutters. So I made up a double batch of dough and we spent an afternoon baking and later that night we decorated the cookies.
By using whole wheat flour and flax meal, plus fresh ground spices as the dry ingredients, these cookies are way healthier than your average sugar cookie. We keep the sugar and butter the same, and use a cream cheese icing, and so they taste like regular sugar cookies, but the whole grains really boost the nutrition level sky high, especially when cookie monsters around the house like to eat ten or fifteen cookies in one sitting.
Here is the recipe (Again, it is a double batch)
4 sticks (2 cups) Butter
2 Cups white sugar
Cream sugar and butter together and add in
2 tsp vanilla extract
then add in
4 eggs
and whip together until the dough is light and fluffy
Video Clip of how to grind the spices, flax, and wheat:
Then add in the dry ingredients
3 Cups Whole Wheat Flour
1/2 C Fresh Ground Flax Meal
1 TBS sea Salt
2 tsp baking soda
1 tsp Baking Powder
1 tsp whole anise seed
1 tsp whole fennel
10 whole cloves
1 cinnamon stick
Grind up the spices and add to the dry ingredients, mix well, then stir the dry flour mix with the butter and sugar.
After this dough is well mixed it needs to go into the fridge for an hour. I wrap it in plastic and let it sit and then we use lots of white flour to roll it out with the rolling pin before cutting out the shapes and baking the cookies.
Bake for 10 minutes at 375 F degrees.
After the cookies are completely cooled, frost with a cream cheese frosting and then decorate as you like with sprinkles etc...
And here is a clip of Ben cutting out the cookies with his different shaped cookies cutters. He also describes what birds are......
Ben lays down the law!
And the best part of all, eating the cookies!
Posted by Jenny Hatch at 7:40 AM
October 25, 2006
Whole Wheat Bread Class
I will be team teaching a Whole Wheat Bread Class tomorow with my dear friend Esther at our church. I just spent the morning typing up this flyer to use in the class, and thought I would share it here on my Blog.
If any of you readers are local people, please feel free to contact me by Email - Jenny@NaturalFamilyCo.com to get directions to attend the class - it will be from 10AM to Noon at the Boulder Stake Center in Louisville, in the Kitchen.
Here is the flyer, I am planning to add pictures and maybe even a little video to this post tomorow to enhance the information:
Whole Wheat Recipes
“All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth; And these hath God made for the use of man only in times of famine and excess of hunger.
All grain is good for the food of man; as also the fruit of the vine that which yieldeth fruit, whether in the ground or above the ground-- Nevertheless, wheat for man, and corn for the ox, and oats for the horse, and rye for the fowls and for swine, and for all beasts of the field, and barley for all useful animals, and for mild drinks, as also other grain.”
D&C 89:14-17
Esther’s Perfect and Precise Whole Wheat Bread:
Put rack on lowest part of oven
In Kitchen aid mixer bowl:
2 ¼ C Cold Tap Water
¼ C Extra Virgin Olive Oil
1/3 C Madhara Raw Honey
1 TBS Sea Salt
5 tsp Yeast (from Sam’s Club)
Grind 5 C Mixed Grains in an electric grain mill
½ part White soft spring prairie gold wheat
½ part Hard Winter Wheat (red)
1. Turn Mixer on #1 dial (Set timer for 20 minutes for mixing dough)
Start adding Wheat Flour 1 C at a time until the sides of the bowl are clean. The last cup of flour you may not need.
2. Spray counter, knead ball of dough five times
Spray bowl – put in ball, spray plastic wrap and put over dough.
3. Turn on Oven to 170 degrees, put timer on just one min – turn off oven.
4. Put bowl in oven on lowest rack, let rise 20 minutes
5. Take out and knead dough five times.
6. Second rising: Put dough in bowl, cover with plastic wrap, back in oven for 30 more minutes
7. Knead 5 times, cut in half, roll to size of pans with your hands. Put dough in loaf pans, and cover with same plastic wrap. Put pans in lower rack in over, rise 50-65 minutes – try to let it rise 2 ½ to 3 inches above the rim of the pan.
8. Take loaf out of over, remove wrap. Preheat ove to 375. Cook at least 20 minutes or until the center of the loaf is 170 degrees. Use a baking thermometer to test the temp.
All of these steps will give you the absolute best whole wheat bread you have ever eaten!
Whole Wheat Snickerdoodles
1 C Butter
1 ½ C Sugar
2 eggs
1 ¼ C White Flour
1 ¼ C Whole Wheat Flour
¼ C Flax Meal
2 tsp cream of Tartar
1 tsp Soda
¼ tsp Salt
2 Tbsp Sugar
1 Tbsp Cinnamon
Cream Sugar and Butter.
Add eggs and blend well.
Combine next 4 dry ingredients, then add to the wet mix.
Form into balls, and roll in sugar and cinnamon mixture.
Place on cookie sheet. Bake at 400 degree for 6 to 9 minutes.
Elijah Muffins
“And she said, As the Lord thy God liveth, I have not a cake, but an handful of meal in a barrel, and a little oil in a cruse, and behold, I am gathering two sticks, that I may go in and dress if for me and my son, that we may eat it, and die. And Elijah said unto her, Fear not; go and do as thou hast said: but make me thereof a little cake first, and bring it unto me, and after make for thee and for they son.
For thus saith the Lord God of Israel, The barrel of meal shall not waste, neither shall the cruse of oil fail, until the day that the Lord sendeth rain upon the earth. And she went and did according to the saying of Elijah: and she, and he, and her house did eat many days. And the barrel of meal wasted not, neither did the cruse of oil fail, according to the word of the Lord, which he spake by Elijah” 1st kings 17:12-16
2 ½ C Whole Wheat Flour
½ C Flax Meal
1 tsp Sea Salt
¼ C Maple Syrup
½ C Olive Oil
Mix ingredients together and drop into a 12 cup muffin pan. Bake for 25 minutes in a 375 degree oven.
“And we began to till the ground, yea, even with all manner of seeds, with seeds of corn, and of wheat, and of barley, and with neas, and with sheum, and with seeds of all manner of fruits; and we did begin to multiply and prosper in the land”
Mosiah 9:9
Easier whole wheat bread (but it does not taste as good As Esther’s Bread)
Whole Wheat Bread
1 tbsp. dry yeast
1/4 cup warm water
2 cups hot water
2 tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7–8 cups whole wheat flour
1 cup cold water
Mix yeast and warm water and set aside.
Pour hot water over shortening, sugar, and salt.
Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, and then add yeast mixture.
Add remaining 6 to 7 cups of whole wheat flour.
Knead until smooth and elastic, and let rise until almost double in size.
Then time as follows: Let rise 40 minutes, punch down;
let rise 20 minutes, punch down;
let rise 20 minutes, punch down.
Shape into 3 loaves and place in 3 small greased bread pans.
Allow to rise until double in size.
Bake at 375° for 40 to 45 minutes.
Makes 3 loaves
Jenny’s Whole Wheat Brownies:
1 Stick melted butter
½ C Olive Oil
2 Cups Sweetener (Sugar, honey, maple syrup, or agave)
1 Cup applesauce
4 Eggs
3 Cups Whole Wheat Flour
1/2 Cup Fresh Ground Flax Meal
1 tsp sea salt
1 bag chocolate chips
Mix wet ingredients and then slowly add dry ingredients until the dough is well incorporated. Add half of the chocolate chips to the dough.
Put dough in 9 by 13 pan and sprinkle the last of the chips over the top.
Bake for 30 minutes at 375 or until a toothpick comes out clean when you poke it in the middle of the dough.
I cut these up and freeze them for lunches. I like to eat them partially frozen, but they are also great right out of the oven.
Blender Wheat Pancakes (Makes 6 to 8 pancakes)
1 cup milk
1 cup whole wheat, uncooked
2 eggs
2 tbsp. oil
2 tsp. baking powder
2 tbsp. honey or sugar
1/2 tsp. salt
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add eggs, oil, baking powder, honey, and salt, and blend on low. Bake on hot griddle.
For Waffles: Add one additional tbsp. wheat; increase oil to 4 tbsp.
Great Resources: (Click on the image to get to the Amazon Link)
UPDATE:
I forgot to take my camera, so I did not get any shots of the class, but we had nine moms, eight children (mostly babies), and two missionaries who just happened to show up at the church to do some other things, and stayed around to snarf bread and brownies.
I made a huge pan of blond brownies using the above recipe, and a batch of the bread dough. Esther put together her bread dough as we all visted and talked, and I gave three fifteen minute lectures on whole foods cooking, the economics of Natural Family Living, and the scriptural references to Grain eating in the four standard works of the church. It was a spirit filled, fun morning and I feel really blessed to have been a part of it.
Tired now....really tired, and I have Colorado Rep Choir practice tonight, and tomorow is stake temple day and I plan to run down to Littleton to attend two sessions while my kids are in school.
I need a nap, so nighty night.
Jenny
Posted by Jenny Hatch at 9:25 AM
October 2, 2006
How to Make Whole Wheat and Flax Organic Bread
Last night I put together my first Pod Cast Video. I'm planning to do this once in a while to help demonstrate whole foods cooking.
Since Whole Grain Bread is the foundation of our Diet, I thought it would be an appropriate Place to begin.
Recipe:
3 and 1/2 Cups Fresh Ground Whole Wheat Flour
1/4 Cup Fresh Ground Whole Golden Flax Seed
1 and 1/3 Cups Water (purified water works best!)
1 Tsp Honey
1 Tsp Yeast
1 Tsp Salt
Bake in Bread Machine that can handle a two pound loaf and has a whole wheat setting.
Here are the Video Clips:
Grinding the Flour:
Here is a video explaining how to fresh grind flax seeds into meal. I used Golden Flax, which has a more buttery flavor than the traditional brown flax. I purchase almost all of my seeds and whole spices at Vitamin Cottage.
Here is a video of Ben and I putting the ingredients for the Bread into the Bread Machine: Ben turned off the camera before I had a chance to explain and demonstrate the rest of the ingredients. You want to add your ingredients into the machine in this order: Water, Honey, Yeast, Flour, Flax Meal, Salt. It is important to put them in the right order. Then I baked the bread on the 2 lb whole wheat setting with a light crust. It is important to make sure your bread machine can handle whole wheat before you try this recipe.
Here is a video taken right after the bread finished baking in the bread machine:
The question must be asked, "can this recipe be used without a bread machine?"
Of Course.
All you would do is put the ingredients into a bowl and mix it well, let it rise, punch it down, let it rise again in a bread pan and bake for 40 minutes in the oven at 375.
I love the bread machine because I can time the loaf to come out hot whenever I want, minimal mess, and I don't have to spend more than five minutes a day making bread for my family. I made the bread last night and this morning used it to make my children peanut butter and jelly sandwiches for school.
Total Cost of indredients for bread? 25 Cents.
The Economics of Natural Mothering are incredible. To purchase a good loaf of whole wheat bread at the grocery store generally costs between $2 and $5 a loaf. To get the equivelent type of bread (fresh ground grains, hot out of the oven), the only place I know of where you can get it is Great Havest, and a loaf of bread from them costs about $5.00 a loaf.
When you grind the grains and seeds fresh and immediately make the bread, the moisture content of the flour is at its highest peak. Within 12 hours of the flour being ground, 90% of the moisture is gone and the oils in the wheat germ begin to go rancid. That is why it is ideal to freeze whole wheat flour, and why the better health food stores keep all of their whole grain flours in the freezer.
How much better to just purchase your own organic grains and grind them up fresh every day! It only takes a few minutes, the money saved is real, and the costs of the bread machine and wheat grinder can be recouped in just a few short months.
Posted by Jenny Hatch at 10:11 AM
January 24, 2006
Spelt
Spelt Muffins
This morning Ben and I cooked breakfast for the family. It took about an hour, and we made four different recipes.
I alternate grains every day to get variety and today was our Spelt day. Spelt is a wheat alternative, and I use an Organic grain that has been sitting in my basement for a couple years.
I used my Whisper Mill to grind three cups of spelt, which was plenty to make the muffins, bread, and pancakes.
Ben helped to stir the muffin dough
Quality organic eggs up the protein in your foods considerably.
I use Olive Oil almost exclusively in all my baking and cooking.
Muffin Dough in pans
Finished Spelt Muffins
I went through several years when my older children were small when I prided myself on never having any white flour or white sugar in the house. This lasted for as long as we home schooled and didn't interact with society too much. But when my children started going to school, I quickly learned that I was in competition with everything. Vending machines, friends who wanted to "trade" at lunchtime, and the never ending supply of treats being handed out at school, church, and any party my kids attended.
In the past few years I have started buying white flour and white sugar in bulk at Wal-Mart. I still get the unbleached flour, and this high altitude hungarian flour is the best in my opinion. Usually I mix it half and half with just about anything I cook. Once in a while I will make 100% whole wheat pancakes or waffles, as anything eaten with syrup will generally be gobbled up by the children. But when making muffins and bread, I have learned that if I want the food I create to be eaten, I need to sweeten it up a little bit.
We made some herbal tea as it is a cold morning, and this brand of Celestial Seasonings helps to ward off colds and flu.
Vitamin C powder helps with the immunity of my family
Ben adding in the Vitamin C powder
We also add in Fresh Lemon juice to up the vitamin C
And Orange juice
And Grapefruit juice
Here is my hand crank roller mill used to crack the spelt for hot porridge
Ginding the Spelt
Adding in Flax seeds to the cereal pot
The Breakfast table
Boys eating breakfast
Some people ask me what I do all day long and I often reply, "Dishes". Most often they laugh because they think I am joking. But I'm not, I usually do five loads of dishes a day. Meaning I load my dishwasher five times a day and empty it just as often.
Here are the recipes.
Spelt Bread
For a two pound bread machine loaf of bread.
1 1/4 cups water
1 tsp olive oil
1 tsp sweetener
1 tsp salt
2 cups Spelt Flour
1 1/2 cups white flour
1 tsp yeast
Put in bread machine and cook on the whole wheat setting for three hours.
Muffins
2 cups spelt
1 cup sugar
3 eggs
1/4 cup milk
1/8 cup olive oil
1 tsp salt
1 tsp baking soda
Bake at 375 for twenty minutes
Cracked spelt cereal
Crack up one cup of spelt in a hand crank grinder
Add it to a one quart of water that has been boiling hard for twenty minutes with one cinnamon stick, three cardamon pods, three whole cloves, one piece of ginger and a sprinkling of flax seeds. Add in one teaspoon of salt, and then add in the cracked spelt and let simmer for a half hour.
Spelt Pancakes
2 cups of spelt flour
1 c of white flour
1/4 c sugar
1 tsp salt
1 tsp baking soda
Mix dry ingredients and then add in
1 cup milk
2 eggs
1/4 cup olive oil
Bake in a frying pan at medium heat.
Serve with fresh fruit and syrup or jam
Herbal tea
4 Celestial Seasonings tea bags - any wellness tea
2 packets of E Mer Gen C supplement
juice from one each - lemon, grapefruit and orange
1/4 c honey
Mix together in 1/2 gallon jug with 1/2 gallon of boiling water - let steep for ten minutes and serve!
The kids and Paul snarfed most of the pancakes for breakfast and most walked out the door to school and work with a muffin or two tucked in lunches and being munched on as they went.
The bread is still cooking in the bread machine, but I'll take a picture when it is finished.
All told this was a healthy, inexpensive meal for my family. We have plenty of muffins left for snacking on later in the day, and I still have some cracked Spelt left over which I will throw into something I make later on, or store in the fridge for a snack for me. Often I will use leftover cereal to make more muffins.
Spelt can be purchased in bulk at most health food stores, and is a great alternative to wheat, especially if one has a wheat allergy.
UPDATE:
January 25
Pictures of the bread, which we ate last night with a baked chicken and mashed potato supper.
Sliced bread
Organic Spelt in a ten pound bin
Posted by Jenny Hatch at 7:48 AM | TrackBack
October 20, 2005
Wheat Cookery
The other night I did a cooking marathon of a couple hours and when I was finished had quite a few foods for my family ready to eat. Most of these foods were frozen for lunch snacks, but some were eaten hot out of the oven.
Here are some pictures:
Give us this day our daily bread
I use my bread machine to bake bread almost every day, sometimes twice a day! Here is a picture of our wheat grinder processing some wheat and flax for this recipe
Add two cups of whole wheat flour (if you add flax seed into the wheat, you do not have to use oil in this recipe)
You need a little sweetner to get the yeast going. I use Agave for our bread.
One teaspoon sea salt
One teaspoon of yeast
Finished Loaf of whole grain bread
Sliced bread
Recipe for bread machine:
1 and 1/4 c water
2 cups whole wheat flour
1 tsp sweetner
1 tsp salt
1 and 1/2 c white flour
1 tsp yeast
I bake this on the two pound slow cycle on my machine
Here is one last picture of all the other baked goods I made that night - total baking time was about three hours of work...
I made bread, muffins, lemon bars, biscuits, and oatmeal bar cookies.
Our family saves so much money by grinding our own wheat and making most of our food from scratch. Some people are dismayed at the cost of a good quality wheat mill or bread machine, but these costs are quickly recouped when the family gets in the habit of cooking.
A whole grain muffin from the health food store can be as high as $1.50 per muffin. I can make them for ten cents each. My children have literally been raised on muffins, and I believe they are the perfect toddler food.