Friday, March 1, 2013

Foodie Friday: Carb loading

I've spent a lot of time in the kitchen this week. Last week. Every week. :) Food is so good. Taking time out of life to think about the food we eat, to plan our meals, to add to or take away from our diet as needed or wanted - it is all so important. I learned this week about the farms at two of our local dairies - about their cows, their pastures and feed. It is information that I find interesting and valuable as I make weekly decision about whether to buy this one or that one. 

This week, as I was preparing to do my second 3-day fruit/veggie only cleanse, I became engrossed with grains. Bad timing, but there's always next week for the cleanse because homemade bread and another batch of granola rule. I'm fascinated by food philosophies (vegetarian versus paleo versus vegan versus THE WORLD!!!!) and, as with most aspects in life, there are little bits and pieces from each one that I latch onto. I love the variety it gives to our diet but also the flexibility - the possibilities are endless...
Honey Whole Wheat Bread
courtesy of Versatile Vegetarian Kitchen
  • 1 1/4 C warm water
  • 2 tsp active dry yeast (I used one whole individual packet)
  • 2 1/2 T local honey
  • 2 1/2 T olive oil
  • 1 1/2 tsp kosher salt
  • 2 C organic whole wheat pastry flour
  • 1 3/4 C organic whole wheat flour
  • 2 1/2 T vital wheat gluten
    • Combine water and yeast in bowl of stand mixer fitted with dough hook; let sit for 5 minutes; add honey; let sit for another 5 minutes
    • Add olive oil and salt
    • Turn mixer on and slower add flour and vital wheat gluten
    • Mix for 5-10 minutes until dough comes together (can add water one teaspoon at a time if dough seems dry)
    • Let dough rise in an oiled bowl, covered, in a warm place until doubles in size (1- 1 1/2 hours). I usually turn my oven on until it warms to 100 degrees, then shut it off and let dough rise there
    • Punch dough down, form loaf, and place in an oiled 9x5 bread pan; let rise, covered with oiled foil or saran wrap, until dough is just above the edge of the pan
    • Bake at 375 degrees for 20 minutes; turn oven down to 325 degrees and bake for 15 minutes more

GREAT Granola

courtesy of 100 Days of Real Food
  • 3 1/2 C organic rolled oats
  • 1 C organic sliced raw almonds
  • 1 C organic pecans
  • 1 C organic unsweetened coconut flakes
  • 1/2 C organic raw sunflower seeds
  • 1/2 C organic raw pumpkin seeds
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp grated nutmeg
  • 6 T unsalted organic butter
  • 1/2 C local honey
  • 2 tsp vanilla
  • 1/2 tsp kosher salt
    • Mix oats, nuts, seeds, coconut, cinnamon, ginger, and nutmet
    • Combine butter and honey on stove until melted and combined; add salt and vanilla
    • Mix wet into dry until well coated
    • Spread in an even layer on parchment-lined baking sheet
    • Bake at 250 degrees for 1 hour and 15 minutes
    • This is seriously AWESOME granola!!!!

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