100% Whole Wheat Bread- Tastiest EVER!

To all my celiac and gluten-free friends- I’m sorry, this recipe is not for you… but it was so good, I had to post it for those who could enjoy it!

Here are some yummy gluten-free breads. :) Corn of the Cob Bread, GF Whole Grain Bread,GF “White” Bread

Aunt Judi's 100% Whole Wheat Bread (Modified by Me,Ari)

(Note: I use my bread maker to knead it. Judi notes if you don’t use that or a kitchen aid, you won’t get as well of a rise.)

Yields: 2 loaves and rolls

6 cups freshly ground wheat (red or white)
2 1/2 T yeast
1 1/2 T salt
Whisk the dry ingredients together. Then add:
2 1/4 cups warm water

¼ c. honey
1/2 cup oil (melted organic palm oil shortening keeps this especially really moist)

Stir until blended well and very sticky. Place into mixer. Mix until you see the dough start forming a ball and coming away from the sides of the bowl. Turn onto a floured surface and knead a few times with your hands. Place in an oiled bowl and rise covered with a towel until double in bulk, about 1 hour. Punch down dough. Divide into two or three loaves depending on the size of your loaf pans. I make 2 loaves and use the rest for rolls. (or 2 large loaves). Shape into loaves and place in well greased loaf pans, covered. Let rise until forming a nice loaf shape barely over the tops of your pans, approximately 30 minutes. Bake in a preheated oven 375 degrees for 30 minutes. Soon after they are done, “paint” with butter to keep loaves soft. When they are cool, store in Ziploc bags.
Enjoy!

Cinnamon Raisin Variation:

For each loaf: Add ¾-1 c. raisins with the other ingredients. Add 1+ tsp cinnamon too. Really Good!

Hello! and some changes....

Hi there! I wanted to apologize for not posting very much recently. I started back to school in early January and I've been very busy getting back into the routine. I do hope to post a bunch of things soon though...so hang in there with me.

Also, I wanted to let you know that I am going to be making a few changes. My diet has changed and I have been eating wheat and dairy for sometime now and I feel pretty good nonetheless. :) YEAH! I'm really excited about it and I want to share what I make with you still....

So, here is what I will do....

1. I will try to mark each post if it is GF or dairy-free (and I will mark it as such if it is naturally GF or dairy-free or can be easily adapted...which I will try to note in the recipe.)
2. My site will still most definitely be about being healthy...and that includes still being sugar-free (refined sugar that is!) :) I love using honey, fruit, fruit juice, dried fruit, stevia, etc. I am narrowing down the agave I use because I have read a lot about it NOT being the best for us after all.
3. For most foods with flour, I will be using 100% whole wheat or some form of whole grain.
4. I am striving to continue to be the healthiest I can and I am grateful that I had food intolerances (or still do---sugar, etc) that allow me to research and realize how important it is to eat healthily and what eating healthy actually is! :)
5. I will continue to use whole grains in my recipes, natural, unrefined and cold pressed (if possible) oils such as olive oil, butter, organic palm shortening, coconut oil, and grape seed oil.
6. I hope you will stay with me as I continue my quest for good health! I hope those of you who are either GF or dairy-free or both will still hang in with me as I will offer suggestions for you!

I wish you all the best in your endeavors for good health whatever your case may be. Please keep in mine that the changes I make to the site will probably take sometime but I will try to do them soon. :)

I've already started! What do you think of the blog design?

Have a wonderfully healthy day!

-Ari

Grapefruit-Pineapple Punch

Grapefruit-Pineapple Punch

*Note: picture is of my aunt’s recipe… but this one should come out very similar

by Ari Anderson

Modified from my aunt's recipe, which she likes to serve for Thanksgiving. However, this is a very easy recipe, so feel free to make it anytime.

Ingredients:

• 1 part grapefruit juice (the real stuff, no sugar added, you may have to make your own...home squeezed...I don't know of any around here that aren't loaded with sugar etc) 
• 1 part pineapple juice (again, the real stuff :))

Note: I put part because it can be anything that you want: 1 quart, 2 cups, a gallon etc, as long as both are equal amounts.

Mix these two juices together. Pour some into a cup and taste. If too tart, add a little stevia, agave, or honey. Mix. Pour into ice cube trays and freeze. When frozen, add 3-4 to a glass. Pour lemon/lime "soda" (see note) with over the top. Mix. Enjoy!

Lemon/Lime "Soda"

(AKA lemon/lime flavored water/ seltzer water)

For every cup of water, add a couple of teaspoons of lemon and or lime. Add stevia (0r other desired sweetener) to the mix if desired. Stir. Adjust measurements to your taste buds. Serve over grapefruit-pineapple juice cubes.

2010: 10 things for a healthier you (and your family!)

Here’s a list of ten things you can do to be healthier this year food wise. I plan to try some of them! What do you think?

http://nourishedkitchen.com/new-years-resolutions/

Especiallly:

“7. If you eat grain, always sprout, sour or soak it first.

If you choose to eat grain, always sprout, sour or soak it first.  Grain is not an essential or important aspect of a wholesome, nourishing diet.  There’s nothing you can find in grain that you can’t find in greater quantities elsewhere.  While a crusty loaf of sourdough bread dipped in a fragrant olive oil might be a nice treat, it isn’t essential.  Grain should be kept to a minimum, if eaten at all.  If you choose to eat grain, this year make sure to prepare it properly in accordance with traditional, time-honored methods.  You see, whole gain contains an antinutrient called phytic acid which binds up minerals preventing their full absorption.  Which means all those whole grain cereals, crackers and cookies aren’t doing you or your family a lick of good.  The effects of these antinutrients can be mitigated by souring, sprouting or soaking which combines whole grain with warmth and slightly acidic solution.  This process activates phytase, a food enzyme, that effectively neutralizes phytic acid rendering the whole grain more digestible and its nutrients better absorbed.  Make the effort, in the new year, to sour, sprout or soak your grain.

To Do: The next batch of bread you make should be sourdough, and plan meals ahead so you have time to properly prepare your grain for optimal nutrition.  Give sprouting a try.  If you don’t have time to soak or sour your grains, use sprouted grain flour (see sources) instead.”

 

This one I’ve mostly done already but plan to  fully implement. I’m still researching about agave nectar though.

“1. Give up refined foods: sugars, oils and flours.

The single most effective thing you can do for your health in the new year is simple: remove all refined foods from your cupboards.  Give them up.  Just like that.  Yes, you may have paid good money for that bag of sugar, the gallon of vegetable oil or that bag of flour.  Sure, you may think to yourself, “I only use flour (or sugar or canola oil) occasionally.”  But, occasionally is still too often. Refined foods can leach micronutrients from your body, contribute to risk of autoimmune disease, cancers, metabolic disorders and heart disease.

To Do: Take a big garbage bag and throw out any vegetable oil, soybean oil, canola oil, cottonseed oil, hydrogenated fats, white sugar, brown sugar, corn syrup, agave nectar, white flour, unbleached all-purpose flour, refined sea salt, iodized salt and any boxed or packaged foods containing these ingredients.

Read More: Modern Sweeteners, When Natural Foods Aren’t Natural: Agave Nectar, A Guide to Natural Sweeteners, Role of Traditional Sweeteners”

Is agave good or not?

Here’s an article I recently found about agave. What do you think?

http://nourishedkitchen.com/when-natural-foods-arent-natural-agave-nectar/

And another about corn syrup (which is supposed to be very similar)

http://nourishedkitchen.com/what-they-say/

Carrot Cake!

I had this cake for my belated birthday party at home yesterday. It was really good! And the best part was, it was filling and nutritious! I even had some for breakfast and lunch today!

Carrot Cake

(modified slightly from THE NOURISHING APRON, see it here)

2 cups flour (I used whole wheat, this would be great with GF whole grain flours)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/8 teaspoons cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2/3 cup oil or applesauce (I used applesauce this time)
3 eggs
2 teaspoons vanilla
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup honey
1/4 cup maple syrup
1 1/2 cups grated carrots

1 c. raisins (opt) (that’s what I did)

Preheat oven to 350. Whisk dry ingredients in a medium bowl. Combine wet ingredients in large bowl. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in carrots (you can add chopped nuts and raisins if you like). Pour batter into a greased and floured 9 x 13. Bake for 25-35 minutes. Let cool completely before frosting

Frosting
1 cup whipping cream
4 ounces cream cheese, room temperature
1/4 cup butter (or Earth Balance) room temperature
1 tablespoon pineapple juice concentrate, room temperature
1 tablespoon vanilla extract
2 tablespoons maple syrup
Whip the cream until fairly stiff. Transfer to a small bowl. Whip cream cheese & butter until well combined. Add pineapple juice, vanilla and maple syrup. Whip until well combined. Add whipped cream and blend well.
Store cake in refrigerator.

This post is linked to Slightly Indulgent Tuesday's! :)