Since we have been eating more grains I have been experimenting with alternative flours. You know, anything but white or whole wheat flours. These guys are a bit tricky since they often lack gluten, but if you are willing to experiment you can find some really awesome new flavors in baked goods. This oat flour…
One thing I have found since we moved off-grid is that we simply need to eat more filling, hearty, and dare I say starchy foods. When we first got here that was simply bread and butter, corn tortillas, or plain old oatmeal. Now that my cooking situation is a bit more set up I have…
This is a re-run post on a topic I have been thinking on a lot lately. If you are interested in soaking, sprouting, and souring grains please check out this new e-course Healthy Whole Grains. I’ve been experimenting with sourdough the past few weeks and am very excited with the results. All of this has…
This post was originally published in February of 2011… but our love for tallow and lard beats on. One of the most important changes to our family’s diet over the past few years has been to only use stable fats for cooking. Before this I used olive or canola oil to cook just about…
