Salt, Soda and Vinegar

by

Ever need a little help with reflux issues? (If you don’t, you may be one of the lucky few.)

Here is a simple recipe to try.

8-10 oz. pure water

2 Tbs Bragg’s apple cider vinegar

1/4 tsp baking soda

The idea is to drink this 2-3 times a day until your symptoms clear-up.  I have tried other brands of vinegar and have found Bragg’s to be the best by far.  It is cloudy but don’t let that bother you!

Also, if you haven’t already, look for a source of unprocessed salt to use in your kitchen.  We use Real Salt from Redmond, UT.  It is light pink with specks of minerals you can see.  Check it out!  You may be surprised at what a difference it makes in the taste of your recipes and in your health.

salt-soda-vinegar2

Injera is Ingenius!

by

If you’re wanting to make the flat bread (injera) I was telling you about, here are a

few more tips!





 

The flavor of this bread is really good. It’s so simple and so nutritious, it could easily turn into a requested snack or part of dinner!

The recipe again, only altered now with more experience:

1 1/2 cups teff flour

1 1/2 cups water

Let sit in covered bowl for 24 hours.

Then add:

1/2 tsp baking powder

1/2 tsp Real salt

Stir and pour about 1/2 cup into skillet, cover with a lid and let steam about 4 minutes.  Don’t flip, just steam.

Remove from pan and keep cooking until your batter is gone.

Eat these just like this or with honey and butter or use as a wrap for a savory meat dish or curry or whatever. Experiment and have fun!

Want to improve your diet? Then open your mind, branch out and experiment and watch your children follow suit!

Enjoy! And happy eating!

Jacque

 

Inside and Warm

by

I hope this winter day found you counting blessings.

A few months ago, I heard someone say that it must be offensive to God when we look in the mirror and remember our mistakes and faults.  The encouragement then was, make things right if needs be and then move on!  Once forgiveness is offered, let past problems and errors go. And if self-criticism has become habitual, we can exert ourselves in the cause of changing that mindset, by intentionally repeating, over and over, the positive truth.

I believe we are meant to succeed.

Be well!

Love,

Jacque

“When I make a mistake, I quickly forgive myself, make things right with others, learn from the experience, and, with dignity, move on.”

 

 

 

 

Amaranth for Breakfast

by

This is soooo good, even if I do say so!

So to the recipe first:

2 cups water

2/3  cup amaranth

1/4 tsp cinnamon

Pinch of Real salt

Cook slowly until tender stirring occasionally (about 20 minutes)

Add:

1 Tbs cocoa

1 Tbs honey

1/2 tsp vanilla

Then cook on low for another 20-30 minutes. The flavors blend during this slow cooking.

Spoon into bowls, sprinkle with unsweetened coconut (available at WalMart now!) and slivered almonds.  Then let it cool until it is barely warm and serve.

As this cereal cools, the flavors come alive!  It is simply sweet with a hint of chocolate.  It is filling and nutritious and a great way to add whole grains to your diet.  To make it faster to cook and to break it down a little, soak the amaranth in the water overnight and then start it cooking in the morning.  No need to drain the water, just let it soak in the pan on the stovetop and in the morning turn it on to cook.

Grains are wonderful to cook ahead and store in the refrigerator too.  You can just reheat in a small saucepan and have a very quick breakfast.  Actually, this morning I didn’t bother to reheat this amaranth, and it was still yummy!

Happy day to you!

Jacque

Wrap Up Something New

by

A little more about teff if you please…

But first I have to say that it is so much fun to get to experiment with foods that other cultures have been using for hundreds of years!  And if you don’t have any curiosity about the food you’ve never tried, please find some!  Otherwise, how will your children see the open-minded model you need them to see so that they will be open to trying Brussels sprouts and kale chips and asparagus?

I remember tasting Greek food for the first time in a basement restaurant in Boston.  It blew my taste buds away!  And the flavors in Thai food…I had never had those combinations of food and spices in my mouth at the same time.  It is an awesome experience to wake up your mouth to something new!

Onto teff….This is a picture of teff flour, (1 1/2 cups) mixed with water, (2 cups) that is prepping for 24 hours to become injera, a flat bread from Ethiopia.  It is super easy to make and there are no known allergens to it.  It is a great source of minerals, amino acids, and makes a very versatile flatbread. I’m excited to be experimenting with it!

In Ethiopia, the injera is put on the plate first, then topped with the main dish so that the bread soaks up the juices and is eaten afterward or is used as a wrap or a scoop to eat the main dish.  No forks. (Your kids may get into that!)

After you soak the flour overnight or up to 24 hours, you’ll have the base for a spongy, little-bit sour flatbread.  Then you add 1/4 tsp salt and 1/2 tsp baking powder.  Pour the batter into a hot, (medium hot) greased skillet, cover with a lid and let it cook for 5-7 minutes.  Since it is covered it will steam a little, so you don’t flip it over.  The texture should be somewhere between a crepe and a pancake.  Cook all of the batter, putting each “wrap” on a plate when it is cooked.

Since I have a hard time with gluten, I am always looking for something “bread-ish” to eat, and I’m in love with injera because it is simple, traditional and nutritious!

Tomorrow, I’ll share a new hot cereal recipe to try using amaranth!  So, so good. (Think chocolate, coconut and almonds.)

I’d love to hear how you use this flatbread if you decide to try it.  I’ll keep you posted on my experiments too!

Here’s to branching out and being curious about the world of food!

Love,

Jacque