Friday, January 29, 2010

28-Day Real Food Challenge

Last year I did a series on bite-sized steps to a nutrient dense diet.  I hope that it provided simple ways to change and form small habits that nourished you and your families.  

This year I have not found a theme to propel me quite yet, but Jenny at The Nourished Kitchen is doing a 28-Day Real Food Challenge for the entire month of February.   Check out her site for more information and sign up!  Please let me know if you do so that I can make sure to look for you during the event.

Do you have real food questions?  Feel free to contact me with them and I would be happy to do some research and get back to you.  Mariannescrivner (at) gmail (dot) com

Monday, January 25, 2010

Menu Plan Monday!

It's been a while, but we've moved and are somewhat settled, so it's back to menu planning!


B: Oatmeal porridge (with cinnamon, butter, and raisins), raw milk
L: Snack board (apple slices, cheese, buttered bread, crispy hazelnuts), raw milk
D: Steak, spiced and sprouted quinoa, carrot salad, raw milk
To Do: Soak oats for porridge, defrost liver, feed sourdough mother, make cookie dough

B: Oatmeal porridge as usual, raw milk
L: PB&Honey, carrots, apple, raw milk
D: Quiche, salad, squash soup, raw milk
To Do: Soak oats for porridge, marinate roast in buttermilk and liver in lemon juice, bake cookies, grind flour, bake bread, soak garbanzo beans, make quiche & pie dough, feed sourdough, soak wheat berries, start a new batch of beet kvass

B: Oatmeal porridge as usual, raw milk
L: Leftover quiche, carrots, apples, raw milk
D: Liver & onions, sauteed spinach, leftover squash soup, raw milk
Dessert: Cranberry pear pie with whipped cream
To Do: Feed sourdough, soak oats for porridge, make sauerkraut, cook garbanzo beans, make sprouted flat bread, tend sprouting wheat berries, defrost ground lamb

B: Oatmeal porridge as usual, raw milk
L: PB&Honey, apples, cheese, raw milk
D: Baba ganouj, hummus, sprouted flat bread, olives, lamb kebabs, raw milk
To Do: Make sourdough, soak oats for porridge, tend sprouting wheat berries

B: Oatmeal porridge as usual, raw milk
L: PB&Honey, Carrots, Raw milk,
D: Dinner at friends'
To Do: Feed sourdough, soak flour for pancakes,dehydrate wheat sprouts

B: Soured pancakes, bananas, cream, raw milk
L: Snack board, raw milk
D: Roast with potatoes and carrots, salad, sauteed Brussels sprouts, raw milk
To Do: Feed sourdough mother

B: Bacon and eggs, raw milk,
L: Roast sandwiches, raw milk
D: Leftovers from week, raw milk
To Do: Soak oats for porridge, feed sourdough mother

What about you?  Do you know what you're eating this week? For more inspiration, visit the carnival

Thursday, January 21, 2010

Raw Milk's Filling Oreo

It is hard to be a raw milk lover who also occasionally craves things like Newman's O's (the organic, tastier version of an Oreo) because there really is something about milk's favorite cookie. I would not like to admit that my husband recently brought home a package that disappeared less than 24 hours later. There are 4 of us who have teeth, so it was not all me, but it did convict me that I needed to come up with a substitute so that my husband does not bring home such atrocities to our normal diet again.

After eating FAR too many Newman's O's FAR too quickly, I read the packaging to see just how bad it was. The package marketed their unusual choice of fat - organic palm fruit oil - which they state "Is lower in saturated fat than butter and has no cholesterol" (which they thought was a good thing). This was my "aha!" as to why I devoured SO MANY. They were not filling. The body registers fullness based on nutrient and fat content. A cookie should be rich, so that you do not eat eight and then call upon massive will power to stop! I decided I would make our own oreo's - and they would have butter!

Without further ado, here is my recipe (containing 3/4 pound of butter) (I ate two, with a glass of raw milk and was well satisfied):

Raw Milk's Favorite Cookie

Makes: 25-40 cookies depending on size.

The Cookie

  • 1 1/4 cup sprouted flour
  • 1/2 cup unsweetened cocoa powder (you could also use carob powder, but then add 1 tbsp chocolate extract with the egg and butter)
  • 1 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup Rapadura (or sucanant)
  • 1/2 cup plus 2 tbsp butter, room temperature
  • 1 large pastured egg
  1. In a medium-sized bowl, mix the sprouted flour, cocoa powder, baking soda, sea salt, and Rapadura.
  2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.
  4. From here you have options. You could use moistened hands and slightly flatten the dough. I used our hand tamper for the espresso machine and placed another buttered sheet of parchment paper (or a free butter wrapper, since there were plenty about) on top of the cookie and gently smooshed them flat. This also allowed me to make them all approximately the same size (judging by the tamper).  A small glass with a flat bottom would work for this as well.
  5. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling

  • 7/8 cup (14 tbsp) room-temperature butter
  • 1 cup arrowroot powder
  • 1 cup raw honey
  • 2 teaspoons vanilla extract (or for other flavors, try 1 tsp vanilla plus 1 tsp peppermint, chocolate, hazelnut, or orange, etc.)
  1. Place honey and arrowroot powder in a medium bowl and slowly mix together. When well blended, add butter and mix with an electric mixer until smooth. Then blend in extract.
  2. To make a cookie, add dollops of cream into the center of a cookie. Place a similarly sized cookie on top of the cream. Lightly twist and press to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (note: the filling will set up better when chilled - if you can wait for it)
  3. Enjoy!
  4. Store extra in refrigerator or freezer (Be sure to save some to enjoy with homemade raw ice cream!)

This post is a part of Fight Back Fridays hosted by Food Renegade

Wednesday, January 13, 2010

Spinach & Portabella Fettuccine

Here is a lovely local and seasonal recipe we created tonight.

Spinach & Portabella Fettuccine with Spinach Salad on the side

Time: 30 minutes
Serves: 2 (+ 2 small children)

Pasta Ingredients:
4 Tbsp butter + more as you feel inspired
1 Large leek chopped
1-2 Cloves garlic chopped or minced
1/2 Bunch spinach, washed, trimmed, coarsely chopped
2 Portabella mushrooms, sliced and coarsely chopped
Sea Salt
1-2 Tbsp Balsamic vinegar
Sprouted fettuccine (or other preferred noodle) (we use a small quantity per topping)

Salad Ingredients:
1/2 Bunch spinach, washed, and trimmed
1 Carrot thinly chopped
Handful crispy walnuts (soaked, and raw roasted according to the recipe in NT)
Small handful cranberries
Chevre (soft goat cheese)
Balsamic & extra virgin olive oil
Sea Salt and pepper to taste

Melt butter in saute pan over medium heat, add leek and let soften.
Add garlic, let saute one minute.
Add spinach and saute until just wilted
Add Portabella mushrooms and saute until soft
Season with sea salt to taste and toss.
Drizzle with balsamic vinegar, toss, and set aside, off heat, to amalgamate.
Bring water to boil and prepare pasta according to instructions.
While waiting prepare salad by tossing ingredients together
Toss with spinach and mushroom "sauce" and dust with Parmesan


This post is a part of Real Food Wednesdays hosted by Cheeseslave and Kelly The Kitchen Kop

Local portabella mushrooms - $3.45
Local, dried, raw cranberries - $.80
Local, organic, leek - $1.10
Local, organic, spinach - $3.00
Sprouted fettuccine - $1.00
Butter and seasonings - $.80
Local walnuts - $.10
Chevre - $1.00
Total - $11.25 - Which fed 2 adults and 2 children
(I feel compelled to note that this seems over-priced to me. We enjoyed a gift certificate to a local foods program, and have thoroughly enjoyed it, however, I think the prices are quite high compared to my usual sources)

Saturday, January 9, 2010


Sorry for the blog silence! We are in the middle of moving. Soon I will have reports on what's twisting in my new, temporary, TINY kitchen. I will not be thwarted.

Until then, let me know what your food resolutions are for the new year? I think I'll be joining Alex in trying to only eat meat of known origin (MOKO), as well as documenting every dollar we spend on food.

Last year I enjoyed doing the series on bite-sized steps to a nutrient dense diet. What would you like from Prepare To Eat in 2010? Feel free to let me know, or contact me by email at Mariannescrivner (at) gmail (dot) com.

Happy New Year!


Related Posts with Thumbnails