Almond Milk

Almond Milk

1 cup almonds sprouted  4 cups water 1/4 c. chopped dates pinch of sea salt Blend well. Use nut milk bag inside out. Place nut milk bag over bowl and pour milk into bag. Pull drawstring tight and squeeze milk out of bag into bowl. Use pulp to make cookies or breads. Wash bag with a drop of dish soap. Rinse well and hang to dry. Store in glass jar in refrigerator and use within 3 days. If using milk for soups leave out the dates.

Sprouted Wheat Bread

SPROUTED WHEAT BREAD 

www.thebestfoodist.com

¼ c lukewarm water

1 T honey (optional)

1 T active dry yeast

1 c hot water*

2 c moist sprouted wheat

2 t sea salt

3 c sprouted wheat flour (see page 88),

divided

1. Mix together water, honey and

yeast, let stand until it bubbles

up, while preparing other

ingredients.

2. Place hot water and moist sprouted wheat in a blender and blend until well

pulverized. You can add yeast water toward end to facilitate blending.

3. In a large bowl, combine salt and 1 ½ c of the sprouted wheat flour. Add pulverized

sprouts and yeast water, stir to combine.

4. Knead in remaining flour, or until it begins to hold its shape. Sprouted bread dough

should be sticky. On an oiled surface with oiled hands, knead dough for only 5

minutes, until it holds together well. (Over-kneaded sprouted dough will begin to

break back down and get pocs in it, don’t over-do.)

5. Shape dough into loaf, bake in loaf pan sprayed with non-stick olive oil spray or on

sesame seed sprinkled cookie tray. Let rise until double, about 30 minutes(depending

on the warmth of your room.)

6. Bake 350° for 40-50 minutes. Turn out immediately and rub all crusts with light olive

oil (or extra virgin if you really love it!)

* If desired, you may also add 2-4 T extra virgin olive oil with the water. Optional, and very

tasty.

Note: This is a versatile dough which can be used for any type of raised bread product. Try it

in french bread, cinnamon rolls, dinner rolls, breadsticks, pizza crust, scones, buns, pitas,

raised doughnuts, bagels, pretzels, English muffins etc.

Almondaise Dressing

      ½ c sprouted raw whole almonds, (measured after sprouting)

    ½ c water  

1 1 ¼ c light olive oil   

3 T fresh squeezed lemon juice

1. Have all ingredients ready.

2. Place almonds in blender with ½ c water and grind to a smooth

paste. If necessary, add just enough additional water to keep

mixture moving.

3. With blender still running, remove insert in the top of the blender

and drizzle in the oil in a thin stream until the mixture is thick. 

4. Add lemon juice. Blend for 1 minute longer, stopping

blender to stir down sides, and re-blend to thicken entire mixture.

5. Store refrigerated in a tightly sealed container 5-7 days. Water

tends to separate out of the mixture occasionally, simply stir

before using.

Sometimes when I am blending this, it does not become as thick as I would think it would.  If I have added the 1 1/4 c. of oil and it still is not thick, I just add the lemon juice and it thickens right up. Glub, glub, glub.  That's what is sounds like. :)

Creamy Honey Mustard Dressing

www.bestfoodist.com

½ c Almondaise (see above recipe)

2 t raw apple cider vinegar

2 T spicy brown or yellow mustard (or more to taste)

2 T honey

sea salt & pepper, to taste.

1. Whisk together Almondaise, vinegar, mustard and honey until smooth.

2. Stir in other ingredients to taste. 

Sprouted Hummus

Sprouted Hummus Spread

12 Steps to Whole  Foods

www.greensmoothiegirl.com 

1 C dry garbanzo beans (chickpeas), rinsed well, then soaked for 8-12 hrs.

3 cloves garlic

1 C fresh parsley, chopped

½ C raw sesame tahini  or 1/2 c. sesame seeds, soaked for an hour and then blended up with the hummus

½ C fresh lemon juice

3 Tbsp. extra virgin olive oil

1 Tsp. sea salt

Let presoaked garbanzo beans sit in sprouting jar or colander, rinsing and draining well twice a day for 2-3

days. Then blend the garbanzos and all the other ingredients in a high-power blender until smooth.

Sprouted Tortillas

100% Whole Grain Homemade Tortillas

2  c. white whole wheat flour, sprouted    
1 tsp. salt

1/4 c. coconut oil or butter or lard

1/2 c. water

Instructions

1.        Mix flour and salt. Cut in fat with a pastry blender or two knives.

2.        Add water a bit at a time.

3.        Toss with a fork to make stiff dough. Knead thoroughly until smooth and flecked with air bubbles. (Just a few minutes.) 

4.        Divide dough into 8-11 balls, depending on how big you want your tortillas. Roll as thin as possible on a lightly floured surface. Heat an ungreased electric griddle or cast iron skillet very hot (400 degrees) and drop tortillas on it.

5.        Cook about 20 seconds, until lightly flecked with brown on one side, then flip until brown spots appear on the other side.

6.        Serve immediately or refrigerate (or freeze) in airtight container.

This recipe is in this free booklet. I highly recommend it. It also has a soaked version.

Why Blog?

Well, I'm not sure I'm up for a blog, but thought it might be a good idea considering I'm trying to encourage my younger children's language education. In TJEd, one of the key points is YOU not THEM. Which means I need to set the example. "The best mentors are continually learning and pushing themselves...In our modern society, whenever education is the subject, we always want to talk about the kids. We care about them, and we know their education is important, but we also find that it's easier to talk about their education than to improve our own. In reality, you are unlikely to pass on to your children a better education than you have earned yourself, no matter how much you push them or how good the teachers are in their private school. Children tend to rise to the educational level of their parents, and maybe a little above if their parents have shown them that this is important.  The most effective way to ensure the quality of their education is to consistently improve your own." (A Thomas Jefferson Education: Teaching a Generation Of Leaders, by Oliver DeMille)

So here I am. I want them to learn how to communicate in ways other than grunting or texting. Not that they grunt a lot but sometimes I read their supposed wants before they have to ask so they might feel that they don't have to communicate with me. I've been working on not solving everyone's problems before they become problems so that they can learn from their choices. Last night I had to put Collin to bed without eating. We came home from Brett's basketball game and found Collin still on the computer after over four hours. He was told to get off after one hour. It was late and he had earlier been offered food by Danae and David but he said he wasn't hungry. It was soooo hard for me to send him to bed, but I knew he wouldn't learn to obey the rules if I gave in. It's taken me 26 years to be this mean. But I think he learned his lesson and I learned mine. I HAVE to be consistent or nothing works.  Consistency is probably my biggest weakness which means I'm going to make it my strength.