10 Reasons Why We “Get it Right” on Thanksgiving – free lessons for a wise Christmas and beyond

Offering free lesson series from now to Dec 28th – sign up below

What are 10 Things we generally “GET RIGHT” at Thanksgiving time!!

#1 We intend to remember to be Thankful for all we have!

#1 repeat – We intend to remember to be Thankful for all we have!

#2 We use the turkey drippings to make a healthy “bone broth” gravy

#3 We use the leftover turkey carcass to make bone broth soup

#4 We take advantage of the healthy cranberry. Wise cranberry sauce includes gogi berries too.

#5 We remember that the CONDIMENT TRAY used to be an important part of a meal – but most of us dont know how to prepare it so that we get the REAL benefits from it.

#6 The traditional gelatin dish !  If you still have this as part of your “traditional” dinner, this also has an extremely healthy part of your dinner – or any meal or snack. I use to go to a friends house when I was little and she always had a gelatin “salad” at Thanksgiving.

#7 We make use of healthy root vegetables.

#8 We use alot of colorful foods for this meal. A variety of colors means a variety of nutrients.

#9 A great Thanksgiving table will use cultured dairy. An awesome meal will have cultured beverages too.

#10 Even desserts have a healthy component : we use pumpkin and apples and even lots of spices like cinnamon, nutmeg, ginger.  Nuts are used alot but most of us were never taught how to prepare these in a healthy way.

Its not often that we get our Family together to share a meal! Why not make your next holiday meal together extra special and nutritious !

I will be offering a series of posts on how to make your next meal “extraordinarily nutritious”.

Follow along the preparations of ONE meal and learn WHY Old World preparations are the most nutritious.

SIGN UP HERE for the free lessons , this will give you access to our free forum

BONUS  free video conference

Listen in HERE for some background on how and why foods can be truly Nourishing.

See you on the inside !  Chef Cathy, Adirondack Wellness Chef

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You CAN have your Pancakes and Eat them too!

September 26th was National Pancake Day – who knew?  Image

……except for pancake lovers maybe

…..except that there is less of them now that gluten and grain and flour is taboo..

This is about a better way to make pancakes… it is NOT about alternative flours – the alternative flours and ancient grains can be awesome but if you or someone in your family is partial to “white flour” pancakes – read on.

Do pancakes HAVE to be on your no eat list?  Well, that is up to you, as long as you know all the info – for most of you, if you want your grain you can eat it too. Yes there are all sorts of recipes for pancakes now, all free of something. I am talking about good ole flapjacks and why the traditional way of making them is still one of the best in my book.

Answer this – how many years has there been a form of bread in the world?  Then how come – like all of a sudden – bread is “not healthy”.  There are a few reasons, most of them wrapped  up into us humans fooling with foods and processes that nature gave us.

As early as 8000 B.C. bread was a staple with the Egyptians honing the practice of rising bread before baking. Bread was used as a form of money in times past – I am sure I do not have to say again – bread has been around a long time.

Let’s cut to the chase – you need to know about sourdough – REAL sourdough

REAL sourdough Fundamentals:

1) First of all – sourdough does not mean that it is sour. Don’t let the word sour turn you away, think of sourdough as a PROCESS not a flavor. It is a culturing and enlivening of ground grain.  And – sourdough is not just for bread! Anything you make with flour, you can make “sourdoughed”..

2) Sourdough is a live culture that does amazing things to flour and it can help you make bread and bread products that are lower in gluten (our ancestors did not make a gluten problem so they did not have a gluten problem) I have some friends that order my sourdough bread, when other bread products make them feel like they should not be eating it.

3) It rises the bread without any other commercial yeast you buy from the store

4) You can make your starter from thin air -literally!  So really it is an awesome, self – perpetuating, “sustainable” food source that can always be around to make any kind of bread products you want – I made sourdough brownies the other day that were amazing.

Why did I make brownies with sourdough?  Mostly – because this process works within the batter and makes your baking goods more digestible. Once you start seeing the wonders of sourdough you won’t want to make anything without it.

Think of your bowl of sourdough as a little fish tank with invisible little friendly fish – you have to feed them, most everyday. But if you are using it most everyday you want your little critters to be healthy and happy. You say hello, you feed your little batch of starter and – poof – a couple hours later it is bubbly and growing. When it gets to this jiggly stage is when it gets fun. When you don’t want to bake for a while – you just place it in a fridge – and will wait til you feel like wanting to deal with it again – it is very patient with you.

Now back to jiggly!  You add this sourdough to a recipe and it transforms it to – well – a more cohesive batter that has a life of its own.  Except for really cool pancakes – it you like a really spongy pancake – pure sourdough pancakes may be for you, and they are not like a rock in your tummy.

Sourdough baking is an artisianal process – meaning that does not follow strict rules on time, temperature and amount of ingredients.  If you are a real “measurer” in the kitchen I may lose you right here – but on the other side it is a very forgiving, it is an “anyone can do it kind of thing”.  It is just one of those processes that your mom or grand mom would have shown you – that you could have worked on together in the kitchen, like learning an art that you finally master and can teach to your kid!  Bakers were once revered in the communities – and specialized in this craft alone.

So lets make pancakes!   Here is my favorite!  It is especially good to do on days that you have been feeding your sourdough but just have not gotten to making anything with it.

Here is how easy it is once you have the sourdough: While you are heating a griddle place a couple cups of sourdough into another bowl, add a bit of sugar if you want plus an egg, a dash of salt and a dash of baking soda (you can add more flour too, but why do that is you have lots of starter?)  Place coconut oil (or other good oil) on your griddle – make pancakes with that starter. done.  The jigglier the starter – the spongier the pancake!

Want to know more??  Come to one of my sourdough classes at www.LodgeOnLakeClear.com – my resort in the Adirondack Mts where I am Executive Chef – and passionate about sharing Old World healthy methods of cooking.

Bring a group and learn how to incorporate Old World preparations into a New Age!

This article from a Baker’s Forum does a nice job at explaining the history and science of sourdough.  Go here for more.

 

Learn about real “Nourishing Traditions”

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Learn the “Nourishing Traditions” that kept – and can still keep – generations of peoples healthy – truly.  No fads or “new” material – only researched and documented preparations of foods – most that we have forgotten or have never been taught – they have been lost though the last few generations of “convenience” foods. These preparations of real foods work with our physical bodies and provide them with nutrient dense foods.

This book is available for browsing and purchase here, in the Adirondack Nourished Market and 100 Mile Store, onsite at The Lake Clear Lodge, 6319 State Rt 30, Lake Clear, NY  12045

“This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:

  1. Why your body needs old fashioned animal fats
  1. Why butter is a health food
  1. How high-cholesterol diets promote good health
  1. How saturated fats protect the heart
  1. How rich sauces help you digest and assimilate your food
  1. Why grains and legumes need special preparation to provide optimum benefits
  1. About enzyme-enhanced food and beverages that can provide increased energy and vitality
  1. Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.”

A Sourdough Story

I just started a San Francisco sourdough starter from sourdoughbreads.com. Plus have recipes for lots of sourdough baked goods. Follow along – and if you are local (or planning on staying at The Lodge)  I am sure to have extra starter if you want to try!

3/3/2012   Must have been good , they asked for them again.  Hot skillet, a little butter, a scoop of sourdough right out of the active starter, turn over, turn out onto the pan and fill with bananas and a bit of real whipped cream – drizzle with chocolate.  Now that is a breakfast – and easy on the stomach!

3/2/2012    My kids are requesting crepes – I respond with sourdough crepes!

2/12   Trying my first loaf of sourdough bread.  Just for fun I have one in a bread machine and one loaf will be baked on a hearth stone in my convection oven – we will see…

I am trying a lower gluten diet – never thought I would say that but I think it makes me sleepy.. so I just watched a video on a donut recipe – he says 1/2 a cup mashed potato if the secret ingredient – what he DOESN’T say is that a sourdough batter – then made in coconut oil – might be worth a bit of indulgence..

I see an awful lot of sourdough recipes with LOTS of variations – I’ll post the ones that work best for me.

1/26/2012  Just tried making Sourdough Naan!  Respectable for the first try!  Even made some with cinnamon along with the plain. Tried butter and coconut oil, plus used fresh ground gluten free flours like quinoa to roll it.

2/10  Sourdough orange muffins, wonderful milk, great eggs, and a coupe drops of tangerine essential oil – wish you could smell them!!

2/2  Sourdough pancakes – Yum!