Slicin’, Corin’, Peelin’.

I recently found Amber at Real Food with Kids and we made her Raw Fermented Applesauce. I *hate* the taste of most fermented foods but know I really should be eating all the beneficial bacteria they offer. I did a little digging and found this recipe and I LOVE it! I am sooo happy to find a yummy way to eat fermented foods!

Some pics of our process:

Kitchen Revelation

I don’t know why it took me so long to realize that the best way for me to feel comfortable in the kitchen would be for me to approach it as I would in the same place I usually feel comfortable: the classroom.

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How to Properly Prepare Almonds

We’re big fans of the Weston A. Price foundation so I thought I’d do a post on how to soak and dehydrate almonds. Preparing nuts this way allows our body to better take in their nutrients and helps to weaken the self-protecting defenses of nuts that end up hurting our stomachs.

Soak 4 Cups of almonds with 1 Tbs of mineral sea salt in filtered water.

We finally got a Berkey last year and LOVE it. Make sure the water goes an inch above the almonds. They’ll plumb as it’s absorbed – I didn’t know that the 1st time : )

Let it sit over night or, as I do, 24 hours : )

The clank of soaked and sprouted einkorn falling into the blender,

the errupting smell of lemon as I zest it in my hands,

seeing the final product and watching as it shrinks thinking, 

Well, would you look at that.

I made something! Followed a recipe and everything. : )

Potherb and Goat Cheese Pie with a Potato Crust

Morgan (loves to) Reid