Posts Tagged ‘recipes’
Earlier this year, my book The Vintage Remedies Guide to Bread was released. Of all of the books I’ve written, it is probably my favorite because it covers the fascinating story of how bread has gone from the staff of life to a processed poison. The bread that consisted of the majority of our ancestor’s diets was healthy, low glycemic, anti-inflammatory, nutrient dense, delicious, and contained little, if any, gluten. You can read more about the health benefits of ancient bread and modern myths about bread that are addressed in the book here.
Once I mastered a basic and healthy loaf, I knew everything we made had to be altered to be healthier. While doughnuts are a rare family treat, they’re enjoyed when we have them. This better alternative takes advantage of all of the benefits of ancient bread with all of the flavor of a dietary splurge. With the holiday season upon us, we’ll be indulging in these treats at least once or twice! Here’s the recipe, taken from The Vintage Remedies Guide to Bread:
1 cup milk
1/2 cup sugar
2 1/2 cups flour
1/2 cup starter**
1 t salt
1 t vanilla
2 T butter, melted
**Details about the starter can be found in the book or in our distance learning programs.
Combine the starter, milk, flour, butter, sugar, and salt in a bowl. For breakfast doughnuts, you’ll want to begin these in the morning the day before. Let the mixture sit 10-12 hours.
Later that evening, add the eggs and vanilla. Stir to combine. Roll the dough out on a lightly floured surface until it is about 3/4 to 1 inch thick. Cut into shapes with a doughnut cutter. Place the doughnuts and holes on a baking sheet lined with parchment. Cover with plastic wrap or a damp dish towel. Store the dough in the fridge to rise overnight.
In the morning, fill a frying pan with 1-2 inches of melted coconut oil or a heat-stable oil over medium heat. Add the doughnuts, frying 1-2 minutes on each side until lightly browned and cooked through. (If you’re not sure whether they are cooked or not, remove the first one and break it open to see. If the edges are dark brown but the insides are still doughy, you may need to turn the heat down to medium low.)
Remove to a plate lined with paper towels to drain the excess grease.
Optional: While the traditional doughnuts are fantastic just as they are, a modernized doughnut glaze elevates them to a new level of healthy goodness. To make a plain glaze, combine 3 T melted butter with 2 T hot water and 1 t vanilla extract. Whisk in 1 1/2 cups powdered sugar and continue whisking until there are no lumps. Place the doughnuts over a wired cooling rack; dip the doughnuts in the glaze then place to dry on the rack. For chocolate coated doughnuts, combine 3 T butter, 1/4 cup chocolate chips, 1 t vanilla extract and 3 T hot water. Whisk in 1 1/2 cups of powdered sugar and frost the tops of the vanilla glazed doughnuts.
When you’ve finished carving the turkey, don’t throw out the best part! The bones and leftover bits can be used to make some amazing homemade turkey stock. Turkey (or chicken) stock is incredibly nutritious and delicious. It’s a must have when making risotto or soups, or any nourishing sauces and gravies. Turkey stock is just as nutritious as the bone broth you always hear about, but with the added nutrients and flavors of a few herbs and veggies, it’s even more of a nutrient powerhouse–and the flavor is greatly improved with the flavors from the veggies and herbs.
And of course, the best part is that it’s simple to do. You can toss it together and let it simmer while you relax with the family. Here’s how:
In a large stockpot, toss the turkey carcass minus any leftover stuffing. If you have a large chef’s knife, it’s best to chop the bones open, but it’s not necessary. Add one chopped onion, a chopped carrot, and two stalks of celery, also chopped. Add about 8-10 whole peppercorns or a teaspoon of pepper if you don’t have whole peppercorns. (Note: You won’t be adding any salt.) Then you’ll need about 1/4 cup of fresh herbs or 1-2 T dried herbs. I usually go with an antioxidant rich Italian herbs blend, but you can use a combination of any of the following: rosemary, thyme, parsley, oregano, bay, and tarragon. If you tie these together with a string, you have a bouquet garni, or a traditional stock flavoring packet. Fill the pot to about 3 inches from the top with filtered water and heat to a gentle simmer. Cover and keep the heat warm enough to simmer, but not hot enough to boil over. Keep simmering for 2-4 hours then remove from heat. When cooled, strain the liquid. You can store the stock in the freezer or the fridge. It will last up to 10-12 months in the freezer or about a week in the fridge.
Who said pizza has to be bad for you? With whole grain flour and a salad on top, this pizza is the ultimate lunch time fare. The combinations of flavors and textures make this quick meal as fun to eat as to prepare. Better yet – the recipe requires less than 10 “hands on” minutes!
3 cups whole wheat flour (I like the “100% whole white wheat” version available by Kind Arthur Flour for its mild flavor and smooth texture)
1 T honey (optional)
1 T olive oil
1 t crushed garlic
1 t red pepper flakes
2 t baker’s yeast (or 1/3 cup natural starter for those of you reading VR Guide to Bread)
1 – 1 1/2 t sea salt
1/2 cup shredded hard cheese such as Parmesan or Romano
1 -2 cups arugula
basic lemon vinaigrette (3 T olive oil, 2 T lemon juice, dash salt, 3-5 drops of honey)
In a stand mixer with the dough hook (or a bowl with a spoon) toss all ingredients except for the cheese, arugula and vinaigrette. Add a 1 1/4 to 1 1/2 coups of water. Mix until just combined into a smooth but firm dough. Cover the bowl with a damp cloth and leave for 30-45 minutes. When you return, divide the dough into 4 portions and set aside. Preheat the over to 500 degrees – or your hottest setting. Return to the dough, flatten each portion into a thin round. Drizzle with olive oil (about 1/2 teaspoon) and cover with 1/4 of the cheese. Bake for 6-8 minutes or until golden brown. Remove, toss the arugula with the vinaigrette and top each pizza with 1/4 of the mixture. Slice into four pieces and serve fresh from the oven before the arugula wilts.
Think you’re enjoying a guilty pleasure? You’re not! This easy lunch provides a substantial amount of dietary fiber, which helps to reduce your risk of colon cancer, lower cholesterol, lead to better heart health and even help you lose weight. Studies show that consuming dietary fiber before a meal or during a meal lead to better digestive health and contribute to weight loss! The whole wheat is providing you with many B vitamins, contributing to better cognitive functioning, including attentiveness and emotional health. It also provides plenty of protein, as does the sprinkling of cheese. Arugula is a great source of calcium, building stronger bones, vitamin C enhancing immunity, and potent phytonutrients that help to prevent cancer! Furthermore, it provides you with a serving or two of green vegetables – did you know that arugula is not a lettuce as it appears, but a cruciferous vegetable, in the same family as broccoli?
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
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.
Photo credit: iStockPhoto
From the Vintage Remedies Guide to Real Food: Zucchini is a summer squash. While summer and winter squash have similar nutritional profiles, summer squash have several additional nutrients. Iron, vitamin K and zinc can be found in greater abundance in zucchini, though the exact differences among summer and winter squash will vary according to the growing conditions and type of squash.
Summer squash generally have shorter shelf lives than winter squash, so they need to be consumed quickly after purchasing, while winter squash can wait a few weeks. When preparing squash, summer squash have edible skin, so there is no need for peeling. Winter squash should be peeled or served in such a way that the peel can be easily avoided.
After a long, hot summer filled with plenty of squash, I’m not sure that I can eat anymore! We’ve been including our beloved zucchini in chocolate cake, cupcakes, on the grill, you name it! Do you need one more idea for your garden’s bounty? Try these fantastic zucchini bites! I personally love them dipped in a fresh tomato sauce.
- ” 2 medium zucchini
- ” 1 egg
- ” 1 T coconut oil
- ” 1/2 cup white wheat flour
- ” 2 chopped scallions
- ” 1 T parsley
- ” 2 T crumbled feta
- ” Coarsely grate the zucchini, then place on towels to release some of the moisture. While the zucchini is sitting, whisk the egg with the oil, flour, herbs and cheese. Stir in the zucchini. Add salt and pepper to taste. Scoop by the teaspoonful onto a baking sheet. Bake at 375 degrees for 45 minutes or until brown and firm.
Here is Caroline’s version of the finished product. Bon appetit!