In looking for recipes in the last few years I’ve noticed something interesting. Paleo and Nutritarian are very similar. As a Nutritarian, my goal is to eat nutrient dense, whole, natural, organic food. Which the Paleo diet does also. As more and more “diets” or “Lifestyles” come into being, we have to look at them carefully. Whatever philosophy they’re “based on” really doesn’t matter, what they recommend you eat does matter. I’ve studied nutrition and the biology of how digestion works, my entire life. For a reason most people don’t have to deal with, a metabolic problem that the doctors couldn’t give me an answer for. So I’ve had to try and find one on my own. I’ve learned a lot and I’ve been able to help other people. I guess it’s just one of those things. My issues is still tricky but it led me to helping others. I do eat a very healthy diet and recommend the same to everyone. Due to the environment we live in, the nutrient depleted soil food is commercially grown in and the over processed manner that most foods are prepared. The regular American diet is quite simply a prescription for death. Even if you have no health issues to begin with. If you eat what the US commonly produces, you will.
No matter which “diet” or “lifestyle” you choose to follow, you need to make sure you eat nutrient dense, whole, natural, organic food. If you can’t get that locally you can get it at a reasonable price on line. Things have changed a lot over the years and I for one, am glad they have. Companies have started and grown that provide you with options, as well as recipes. One issue I have is that I’m allergic to just about every grain on the planet and I need to eat gluten free. I bet you think that’s impossible to deal with but it’s not. There is always an option if you are willing to look for it. I’m allergic to oranges but not strawberries. Funny thing is, I don’t really like strawberries all that much. Do I stay away from everything I’m allergic to. To be honest, no I don’t. I like granola. I use some things in baking that are technically grains, in small quantities. But I bake a lot of gluten free stuff and I don’t have a problem with that. The one thing that most people think is a grain that really isn’t and works really well for baking, is buckwheat. It’s actually not a grain at all and not even related to wheat. It’s a seed of a plant related to rhubarb, it’s naturally gluten free and very high in protein. I buy organic buckwheat groats, also known as “kasha”, in 5 lb bags on line. The same way I buy my chia seeds and other such things. I actually get them for a lot less that way. Even though I can buy them in bulk locally now. It still cost me less to buy them on line. Anyway, I can grind them to a flour whenever I need to. I buy some things as a flour, for convenience, such as tapioca flour which I use very little. The point is, you have no excuse for not buying organic whole foods. They are readily available either locally or on line if you look for them. And if you can get them in bulk, you save a bundle. You can store them in air tight containers like the ones at inpandoraskitchen.com and you’re all set. As for fresh produce, it is also available on line if not locally. Still no excuse. I buy frozen organic fruits and vegetables for the convenience, plus having them out of season. Frozen is the next best thing to fresh.
I budget everything in advance as well, which helps me plan on where I’m going to buy food. I shared how I do this before in preparing shopping list and menu together. Stocking the pantry is easy if you plan it out ahead of time. Buying in season for your produce makes the menu planning easier too. But you should always have something to pull a meal together with, even when the frig is a bit bare. If you have things like buckwheat, black beans and wild rice on your shelf, you do. Find a few veggies either in the frig or freezer and you have the makings for a hearty soup. If you must, and you have it on hand, add some kind of meat to it. Not necessary as far as I’m concerned, but some people seem to think it’s just not enough without meat. As long as it’s healthy grass fed or free range, non GMO, no antibiotics, organic meat. OK. I buy that kind of thing on line too. Can’t get it locally, because I’m in the middle of freaking Nebraska for crying out loud! Don’t get me started. Monsanto is just down the highway. Not more than a couple miles from my front door. I may live in a city, but it’s surrounded by corn fields. Not one of of which grows a crop I would eat.
Recipe for Hearty Buckwheat Soup
7 1/2 cups water
1 cup buckwheat groats
1/2 cup dry black beans
1/2 cup wild rice
1/4 cup chopped mushrooms (you can used dried)
1 small onion – diced (you can use dried)
1 garlic clove pressed (or 1 tsp garlic powder)
1 tsp cumin
1 tsp tarragon
1 tsp white pepper
1/4 cup lemon juice
Any vegetables or meat you want
Place water, buckwheat groats, black beans and wild rice in a crock pot and let soak over night. In the morning pour the water off and rinse well. Add water back in (just below the rim of your crock pot) and turn the pot on high for about 6 hours, stirring occasionally until the groats and beans are becoming tender. You may add any vegetables or meat you want, that you cook separately. Then turn the crock pot off and let set with the lid on to finish cooking for another hour.
But I have a hankering for some good old fashioned sourdough bread. Something I haven’t had in a long time. So I’m going to make some. I everything I need in my pantry and frig: buckwheat to mill into some flour, natural sugar to feed the yeast as it begins to grow and lemon juice to add to the dough once I have the yeast growing really good. Yes the yeast and the flour are supposed to make the sour taste over time. But I happen to like the flavor when I add lemon. It reminds me of the San Francisco style sourdough. Since I have everything, I can make my own starter and then some gluten free sourdough bread. I’m going to tell you my way of doing this. I haven’t seen anyone else showing how to do this anywhere on line and quite honestly that surprises me. Because my grandmother taught me this ages ago. First off, if you can’t buy yeast, buy a head of cabbage and you’ll have yeast. You can actually see the yeast on a red cabbage. It’s that whitish powdery stuff that’s on the leaves. You can wipe it off with just your fingers sometimes. But using free yeast off vegetables like this was something they did before yeast was commercially produced. The only thing I’ve seen anyone talk about is the really hard way of waiting for yeast to find flour you put in a bowl with some water. That’s a very iffy way to do it and can take a long time to get started. I prefer my grandmothers’ way. The never fail way. For those who haven’t read my recipes before I use a coffee grinder to mill seeds and a nutri-type blender to mill “grains.” That way I can make my flour as needed and save money.
My Recipe for Gluten Free Sourdough Bread
1 head of cabbage
3 cups of very warm water
4 – 5 cups of raw buckwheat flour
2 tbs unrefined sugar
1 tbs natural lemon juice
The first thing you do is, in a large glass or ceramic bowl set the cabbage in 2 cups of very warm to almost hot water. (It helps to set the bowl over a pan of very warm, almost hot, water to help keep it warm.) Rinse the leaves rubbing them to get the whitish yeast off the leaves and separating them from the head as you rinse them. Set the rinsed leaves on a towel, to use for something later. Once you have all the large cabbage leaves rinsed off take the rest of the cabbage out of the bowl and drain any water out of it into the bowl and set the core on the towel with the large leaves. The water should still be warm. You may have taken to much water out with the cabbage. Re-measure the water and add just enough to make it 2 cups total and put it back in the bowl. Next, add 1 cup of flour to the water and mix it in completely. Use a whisk or mixer for this. Cover the bowl with a fine towel and set in a warm location. You will leave it unattended for one day.
The next day uncover the bowl and stir your mixture, there should be some bubbles and it may have grown a little. Add 1 cup of flour, 2 tbs of unrefined natural sugar, 1 tbs of natural lemon juice and 1 cup of very warm water and mix together completely. Cover again and place back in it’s warm location.
Day three, you should see some real yeast activity when you pull the bowl out. Pull back the towel and see how much it’s grown. If it’s on the towel, scrap as much of it off as you can, then wash the towel. Stir the mixture and add another cup of flour to it. It should become more like dough but still soft. Cover and let set for a couple hours in it’s warm location.
Pull out and check to see if it’s rising. If it hasn’t doubled, put it back and wait a little longer. Check again in a couple hours, or when you think it needs to be checked. When it’s doubled in size, punch down and add 2 cups of flour. Adding flour slowly until you have a nice dough. Turn out onto a floured board or table and start to fold over with flour until it’s not sticky. Then fold into the loaf shape you want, pinching together in the middle, tucking in the ends and pinching them to secure them. You can make to fit bread pans or make free form on a baking sheet. Whatever form you want to make. Round loaf, long loaf, bread pan loaf, rolls, whatever.
Cover with dry, floured cloth and set in warm location to let rise. Preheat oven to 450˚ F to bake bread as soon as it’s risen to at least 1 1/2 it’s size.
Bake at 450 for 25 to 40 minutes (depending on your loaf style and pan choices) until nice and golden brown. The edges will brown first and you could be tempted to pull it out of the oven. Don’t, you’ll want to wait until that wet patch in the middle is as dark and dry looking as the rest of the surface of the bread. Then take it out of oven, set it on a wire rack, brush with unsalted butter, cover with a clean towel and let cool completely. Once cooled, slice with bread knife and enjoy!
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