Posts Tagged ‘Jessie’s books’
One of the most common comments/questions I receive through the “contact me” section of the website is from those of you that have read through the Vintage Remedies Guide to Bread, love the idea, but want some additional hands-on help on mastering the technique required to make amazing and real bread through the recipes in the book.
So, here it is.
We have a facebook group set up with about 100 or so people that have read through the book and are baking bread using the recipes in the book, plus a few they’ve created on their own! While I’d love nothing more than to provide personalized tutorials for each of you, with thousands of books in hands around the world, that’s just not going to happen. So, this is the next best thing. I hop on as frequently as I can to answer questions about the scientific side of things, and the rest of the questions are handled by others that have mastered the techniques and are baking amazing loaves of bread, as well as rolls, doughnuts, cinnamon loaves, apple fritters, and much more! So if you have specific questions about the recipe section of the book, head on over and give it a try! And, as always, if you have questions about the science and historical side of things, you’re welcome to contact me or post on the group.
When I was a little girl, my father used to call all of us his little pumpkins. Each fall, he would head out to the store and return with a bag of orange colored candies in a pumpkin shape with agreen top for his little “pumpkins.” Those may be the only pumpkins I ate as a child, as I was quite the picky eater, so I avoided most vegetables. However, I later learned that I was not getting out of eating them, I was missing out.
Pumpkins are great for holiday pies, jack o lanterns, and warming soups. They offer zinc, selenium, vitamins A, C and E, folate, calcium, iron, magnesium and potassium. If you have been paying attention, you also know by now that pumpkins contain loads of healthy antioxidants in the form of that orange pigment beta carotene. This helps to protect against cancers, heart disease and even aging.
Since pumpkin soup and pie recipes abound, I am including a recipe that is great for your little pumpkins that, like me, may need a little convincing when it comes to orange foods!
Pumpkin Spice Cake
1 and a half sticks organic butter, softened
1 and a half cups sucanat
2 cups pumpkin puree (canned is fine, but use organic)
1 t pure vanilla
3 eggs
1 T lemon juice
3 cups wheat flour
1/2 t baking powder
2 t baking soda (aluminum free)
1/2 t salt
1 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/2 cup milk
Cream together the butter and sugar. Add the eggs, one at a time. Then add the pumpkin, lemon, milk and vanilla and mix until blended. Add the dry ingredients, 1 cup at a time. Once fully mixed, pour into 3 greased 9 inch pans. Bake at 350 degrees for 20-25 minutes or until golden brown.
For a holiday treat, stack the layers together with this maple cream cheese frosting between each. Mix together one 8 ounce block of cream cheese and 4 t maple syrup. Frost the tops, but not sides, for a rustic stacked look.
This post was taken from the Vintage Remedies Guide to Real Food: Let Your Food Be Your Medicine chapter.
We’re just a little over a week away from the release of the new bread book, but we’ve already shipped hundreds of copies and I’ve had the chance to discuss the book with hundreds more families throughout the country! Through these discussions, I’ve encountered many common myths that are repeated over and over from a variety of sources. While this list is far from exhaustive, it’s a great start at getting many of the essential facts straight about one of humankind’s oldest and most loved foods.
Myth: The hybridization of wheat is how we got wonderbread and other uniformly light and fluffy loaves.
Reality: This bread was the result of a patented production process that was used for decades before the hybridization of yeast. The process was designed to mimic the best artisan breads produced at home, but with a streamlined and predictable method suited for distribution. Light and fluffy (healthy) loaves have been enjoyed for millennia thanks to kitchen skills that have been passed down through generations.
Half truth: White bread is bad for you; use whole wheat instead. Or freshly milled whole wheat instead.
Reality: Whole wheat, even if freshly milled, is still a high glycemic food that contributes to obesity, heart disease, diabetes and inflammation. It also contains a large amount of gluten, which is toxic for many people and can eventually lead to internal inflammation and damage. This doesn’t mean we have to abandon bread altogether. The key to a healthy bread is the process that has the ability to turn even store bought white flour into a low glycemic and low gluten or even gluten free food.
Myth: Soaking whole grains – as the ancients did – will reduce the phytic acid and increase the bioavailability of valuable nutrients.
Reality: Rigorous studies have shown that soaking does nothing to improve the health of whole grains, and there is no evidence found in history of any previous cultures soaking, dehydrating, then grinding grains. The practice was only used for legumes, beans, and as a cooking method.
Myth: We consume more wheat/flour than any previous generation.
Reality: We consume far less wheat/flour than almost all previous generations. Ancient cultures derived over half of their daily intake from bread and bread was a staple in most diets through many different cultures until a sharp overall decline in the early 1900s.
Myth: Refined flour is why we now have problems with gluten and sensitivities.
Reality: Refined flours have been in use since antiquity! The Romans produced a flour that was very similar to store bought white flour we buy today, and I have a collection of nutrition texts and cookbooks from throughout the 1800s that decry the use of whole wheat flour and warn that it should only be used medicinally and should never be allowed to contaminate a batch of good bread.
Myth: Gluten free diets are trends only to be used by hypochondriacs.
Reality: Evidence shows that the levels of gluten we consume today are harming everyone. While some individuals have experienced internal damage that requires a strict avoidance of gluten, all of us benefit from reduced intake. And the health concerns we face are often found to be dose dependent, which means the more we consume, the greater our risks of developing a disorder that requires strict avoidance.
And finally:
MYTH: The problem with modern bread is linked to the hybridized wheat, refined flours, and additives found in modern bread.
Reality: Countless scientific studies have shown that these factors all contribute to the perfect storm of events that ruined the bread that nourished the ancients, but elimination of all of these factors still will not produce a bread that is low glycemic, nourishing, anti-inflammatory, or healthy enough to form a significant part of the diet. The secret? The production process.
Want more details? For the full story, including over 350 citations for further research, check out the Vintage Remedies Guide to Bread: Unlocking the Mysteries of Grains, Gluten and Yeast.
We’re so excited about the upcoming Guide to Bread: Unlocking the Mysteries of Grains, Gluten and Yeast that we decided to give away another pre-order!
From the back of the book: Research reveals that bread provided between 53% and 75% of the daily intake for ancient civilizations. It nourished and literally sustained many generations. Yet bread is now considered to be unhealthy and is even harmful for many. Ever wonder what happened?
Explore the truth about one of our oldest and most loved dietary staples in the Guide to Bread. In this eye-opening book, Jessie Hawkins explains how scientists have produced wheat bread using ancient methods that is gluten free and safe for celiac patients, how specific additives and alterations have been directly linked with the rise in gluten intolerance, and why the real solution to bread isn’t found in freshly milled wheat or soaking grains. You’ll also learn how real bread can help alleviate what the World Health Organization calls the most common nutrient deficiency, why most store bought gluten free foods are unhealthy, and how you can produce your own healthy, real bread – effortlessly – in your own home! / 288pgs / March 20,2012
To enter: For the first entry, leave a comment below telling us what you’re most excited about learning in the new book. For additional entries, share the post on your facebook wall, twitter feed or blog, letting your friends know what part of the book you can’t wait to read! Be sure to leave a separate comment for each share so you get all of your entries!
Details: Giveaway ends at midnight Saturday, Jan 21. The winner will be notified by email, and we’ll also notify you when the book is ready to ship.
Update: The giveaway is now finished; thanks for entering! Congrats to Christine for winning comment number 10!
With the launch of our big new project a mere 2 days away, we’re working overtime here at the Vintage Remedies office. There are so many important details about the new program that we don’t want you to miss. So, even though we can’t tell you what it is just yet, we can give you some pointers of things not to miss when it comes out. (And you might just call these subtle hints about the awesomeness of the new launch!!)
1. Giving Back. We’ve always dreamed of having a one-to-one aspect to Vintage Remedies, but haven’t had just the right project to make that work. Now we do and we’re so excited about this feature of the new launch. So, when we make our big announcement Tuesday, don’t miss the “Giving Back” tab on the right!
2. Connections. This new launch will have its own facebook fan page, twitter page and newsletter – completely separate from the regular Vintage Remedies pages. On these new pages, we’ll post even MORE practical tips for natural living. Don’t forget to sign up, like us and follow us! (And here’s a hint – you’ll earn more entries in our giveaways when you do!)
3. Benefits. This new launch is extremely versatile! It benefits the workplace, medical professionals, families, childbirth professionals and so many more people! (Confused yet? It’ll all make sense Tuesday…) So, if you’re a medical, childbirth or wellness professional, an employer, a mom or a part of a family (that’s everyone!) be sure to click on the “Benefits” tab to see how this new launch will best benefit you and your unique needs!
4. Completely Unique. Sometimes we take a concept that’s already being done and do it better. We did that with our Herbalist courses, and are proud to offer the best available! But sometimes, we get a little creative and come up with a completely new idea that’s never been done before. Like Vintage Remedies for Girls, Guys and Kids. We love both types of projects, but this one is completely unlike anything else. Make sure you read through the description to fully explore all of the great features and components of the new launch. Trust us – having worked on each individual aspect of the project, we know there are features galore!
5. Exclusivity. We’re thrilled about this new launch and expect it to be a HUGE hit. To share our excitement, the first 25 to participate will benefit from some special savings. Unlike our previous releases where the pre-release phase was determined by a specific date, this one is restricted to the first 25, so you don’t want to delay. Plus, there are big benefits to being the first in your area… you’ll see why on Tuesday!
Excited yet? We are! We’ll be posting more giveaways soon. The next three will have a combined retail value of OVER $500! Definitely stay posted, enter the giveaways and join us Tuesday for the big announcement. We know you’ll love it as much as we do. See you then!