2 Bigs + 4 Littles under 1 Midsize Roof = Life As We Know It
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Here’s What’s Been Cooking. . .

. . .(or freezing, in one case) in my kitchen this week: sprouted lentils, pecan butter, strawberry ice cream with strawberry sauce, and a gluten-free, dairy-free, egg-free version of soaked muffins.


I got the idea from my friend Wardeh Harmon at www.gnowfglins.com to sprout some lentils and add them to grass-fed ground beef as a way to make the meat stretch and add some extra nutrition to our usual taco filling. I wasn’t sure whether it would alter the taste too much—or what my family would think of the idea. But the lentils blended right into the meat and spices (cumin, chili powder, garlic powder, oregano, salt and pepper) without any noticeable taste or texture differences. And after questioning the appearance of the filling initially, my family had no problem heaping it onto their plates. What I loved best of all was that sprouting 1 1/2 cups of lentils and adding it to 1 pound of ground beef made enough filling to feed our family of six for two whole dinners! 🙂


After trying my hand at almond butter a couple of weeks ago, I decided I might want to try the same process with some of the pecans that have been stored in my freezer for awhile. I wasn’t sure what to expect, having never seen pecans made into a butter. What I got (after following the soaking and dehydrating process outlined in Nourishing Traditions) was a rich, dark spread—more earthy than the sweeter-tasting almond butter, but really good. I’ve tried it on pancakes and, as pictured here, packed into a halved and cored apple.


Inspired by Wardeh’s recent posts featuring Best Chocolate Ice Cream and Basic Chocolate Syrup—and by a desire to use the frozen organic strawberries I recently got from Azure Standard—I made dairy-free strawberry ice cream and topped it with strawberry sauce. I used coconut milk as the base for the ice cream, plus about two cups of strawberries and a 1/2-cup mixture of Rapadura and organic sugar (powdered in the Vita-Mix). The sauce was simply more strawberries pureed with a little sugar in the Vita-Mix and drizzled over the top. The ice cream froze to a firmer consistency than my past attempts, thanks to Wardeh’s tip not to overfill the freezing canister. It could have used a bit more sweetening, and my husband felt like the coconut flavor overpowered the strawberry flavor, but as it disappeared pretty quickly, I’d say nobody really minded. 🙂


I’d been wanting to try Wardeh’s Basic Soaked Muffins for awhile, and I finally got around to making her version (using soft white wheat) as well as a gluten-free, dairy-free, egg-free version (using an all-purpose blend of gluten-free flours—buckwheat, millet, sorghum and sweet rice) that Kellen could eat (pictured here). I added raisins to both batches, and was really pleased with the results. We had them for breakfast for several days before they, too, were all gone.

It’s probably pretty evident from this post—as well as many others I’ve written—that Wardeh Harmon is a real inspiration in my real-food endeavors. And she can be for yours, too. If you need basic recipes and techniques—as well as encouragement and ideas—for converting your kitchen to traditional food-preparation methods, I hope you’ll consider enrolling in her GNOWFGLINS Fundamentals eCourse. (I wrote about it in this post.) You can also click on the “Simple Plan, Healthy Food” image below to read more about what the course will include. Enrollment begins Friday, Feb. 5!

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.

February 2, 2010   5 Comments