Posts Tagged With: healthy

Lazy Sunday Morning

I’ve been battling a head cold this past week; thankfully, I’m at the end of it now and finally sleeping again. I really hate being sick (have I said that before?). It cuts into my ME time! So, today is kind of a lazy day for me.

And, what does someone like me do on a lazy day? Bake bread, of course. Because that’s what I do when I want to relax. Doesn’t everyone?

Today, I’ve gone back to one of my favourite bread books, “Great Bread Every Time” by Marilyn Barbe. I’m not sure how long I’ve had this book but it has to be at least twenty years.

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So far, everything I’ve made from this book has been successful and tasty. I even gave this one a big star and a couple of exclamation marks.

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I’m making, obviously,  Healthy Whole Wheat bread, which uses a combination of bran, wheat germ, oats, sesame seeds and, of course, whole wheat flour. It uses the sponge method, where you make a “sponge” with almost all the ingredients except the final addition of flour and allow that to rise for an hour. Then, the sponge is beaten down and the last of the flour is added to make the dough. The loaves are shaped once the dough is ready, then a final rise before baking.

The sponge, as it’s rising, smells so yeasty and delicious!

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And, of course, the smell of bread baking is one of the most amazing smells ever!

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Oh, and just because I could, I also made a couple of loaves of raisin bread. Just cuz.

Categories: Baking, Blogging, bread, Kitchen | Tags: , , , , , , | Leave a comment

Fermented, not Demented

In regards to the title, there are those who might (just might) consider me slightly demented when it comes to playing with my food. My latest…. ok, let’s call it what it is… obsession is fermented foods. My first batch of kombucha is now in bottles for its second ferment (to encourage the fizzies). My first small batch of rhubarb honey soda (2 bottles… that’s all…. 2 bottles, ok?) is in bottles.

The rhubarb soda will be moving into the fridge a little later, after I’ve tidied and re-arranged the fridge. I think it’s something the kids will enjoy later today – after I’ve had a taste of it, of course.

In other ferments, I have a ginger bug on my kitchen counter; there’s some heavy cream that has been cultured with yogurt, ready to be turned into cultured butter. There’s a kefir starter in my fridge and there’s a jar of water kefir on my stove. There’s also a jar of sauerkraut in the closet under my stairs. I think that’s it…. for now.

So where did this kick come from? I’m not really sure, to be honest. It may have been started by a thread on the Soap Making Forum, one about sauerkraut made the old way, with nothing but salt. It may have been something I saw on Pinterest. In any case, whatever it was sparked my curiosity enough to start doing some research. The sauerkraut came first.

It won’t be ready for another week or two. It’s beginning to sour but, at the moment, is still on the salty and crunchy side. I’ll have to get Trinity to taste it later; she’s our resident sauerkraut fanatic. She could eat it by the jar full!

Kombucha is something I haven’t had before, that I can remember. Kristen reminded me that her Oma used to make it but no one wanted to try it. It was…. icky! There was this giant blob of stuff in a bucket and she would drink some of the liquid daily. It really was rather disgusting-looking. Now, here I am, years later, making it and drinking it myself.

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Center – 3 bottles blackberry/blueberry  kombucha. The other 4.5 are rhubarb honey kombucha. Second ferment to promote carbonation

Kefir is another word I’ve heard before but wasn’t really familiar with. Honestly, it reminds me of buttermilk, one of my favourite things.  Water kefir, though, is a whole new thing for me. I was able to score some kefir grains for both kinds (thanks to Kristen for the milk kefir grains). I haven’t yet made a batch with the grains from Kristen but they’re activated and ready to go. My (very) local health food store carries water kefir grains so I decided to try those as well. Right now, there’s a batch brewing in a mason jar on my stove, made with water, sugar, a hint of molasses, and about 1/4 lemon. It’s been there overnight and I’ll be trying it shortly.

Well, this is turning out to be a very rambling post. I’ll end here. If you have any tips or hints for me, please don’t hesitate to leave them. I’m still doing a lot of research via the google machine (and Pinterest) and I’m absolutely fascinated by the whole fermented food movement. I do find that I feel better since starting with kombucha (which is why I’ve started making it). I feel… I’m not sure how to describe it… a little more balanced? I’m sleeping better, I don’t feel as bloated as I often do… just better.

I’d like to keep it that way.

Categories: Cooking, No Knitting | Tags: , , , , , , , , | 2 Comments

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