Dr. Bernard Jensen (1908-2001)
Tuesday, September 27, 2016
This recipe is from Sally Fallon's Nourishing Traditions cookbook. And it's gooood!
1 cup organic rolled oats
1 cup warm filtered water plus 2 tablespoons whey, yogurt, kefir or buttermilk
1/2 teaspoon real sea salt (it's not all white)
1 cup filtered water
1 tablespoon organic flax seeds (optional)
1/2 cup organic blueberries
Note: For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food. Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.
Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and 2 tablespoons blueberries for each bowl. Let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, palm sugar, stevia or raw honey. You may also with to add crispy nuts or dried sweet coconut meat.
Makes 4 servings
Wednesday, April 13, 2016
It's been far too long since I've posted here at Franziska's. But today is the day I break the silence. However, what I'm posting isn't something I've written myself, but an article from Josh Bishop, of whom I had never heard of before today.
This article was posted in Christianity Today and I must say, it is the best article concerning food I've read anywhere. And the fact that it is written by a Christian makes this very dear to my heart, expressing the truths about the goodness of God in what He's given us to eat.
Enough said, please don't miss this article. It is absolutely delightful and right on the money!
Friday, February 13, 2015
So, like I said, I opened up to the chapter on eggs and cheese. I was looking for a breakfast recipe. I read the intro to the chapter (to read the intro below, click on the picture). Wow! Grandma was a great gal. She could whip up anything to please anyone - the hungry farm hands coming in for breakfast or the little crumb-snatchers tugging at her apron or the picnickers at the church outing or the women from the Ladies Aid Society invited by Grandma to a fancy lunch. Yep, Grandma could please them all simply using eggs and cheese. How fun, I thought! So I perused the pages and landed...
Tuesday, February 10, 2015
A few days before I made this stew, I cooked a large pot of beef bone stock (4 cups of which went into this stew). After straining out the liquid goodness into freezer containers, I put the containers in the refrigerator overnight so that the fat would rise to the top and congeal, which I could then remove to use for cooking later on.
Interesting thing about good stock - it is full of gelatin which is one of the most densely nutritious things on the planet. This gelatin is what makes Jello gel (now that does not mean that I am endorsing Jello as a good food to eat. Unfortunately, it is bombarded with highly processed and chemical ingredients that are not at all good for the human body).
Anyway, when I went to get a container of beef stock from the refrigerator, I was pleasantly surprised by what I saw upon opening the container. The stock was completely jelled and every bit as solid as any jello I've ever seen. So amazing that the gelatin changes the liquid to a shimmering, quivering mass of Jello-like goodness. It was fun to see it melt down when I added it to the crock pot.
Now for the recipe:
Crock Pot Peppered Beef Stew
Sunday, December 7, 2014
Savory, Fruity and Nutty, Cheesy, Skewer, Chip and Dip, Gluten-Free, Bread, Spicy, Veggie and Dessert Finger Foods
Every December our Bible study/fellowship group celebrates with a Feast and Fellowship gathering. And every December at that gathering we bring only appetizers to the table. It has always been such a hit with the food that this year I decided to post links to some mouth-watering finger food recipes. You will find various types of appetizers in this list - savory, fruity, cheesy, chip and dip, gluten-free, breads, spicy, skewers, veggies and finally sweet dessert types. Of course, some of these finger foods overlap into more than one category.
But just a warning, some of these recipes are not characteristic of what I usually post here at Franziska's Pantry. So don't be surprised when you see sugar, white flour, marshmallows, etc. in the lists of ingredients for these appetizers. But, hey! Once a year or even once a week won't do too much damage. Sometimes you just have to join in the festivities and fellowship. Just don't go overboard!
Get ready to have your appetite awakened!
Classic Deviled Eggs
Many of the other recipes listed in this post are gluten-free as well.
Fruity or Nutty
Chips and Dips
Loaded Baked Potato Dip
Avocado Bruschetta with Balsamic Reduction
Baked Southwestern Egg Rolls
Sweet and Savory Baked Brie
Hot and Spicy Buffalo Wings
Spicy Spinach Quesadillas
Spicy Chicken Wonton Tacos
Jalapeno Pepper Cups
Cucumber Bites with Herb Cheese and Cherry Tomatoes
Loaded Pub Fries
Mini BLT Cups
Parmesan Spinach Balls
Parmesan and Asiago Cheeses Roasted Tomatoes
Gingerbread Cookie Bars
Strawberry Cheesecake Bites
Well, what are you waiting for? Pick one and go for it! Oh, and let me know which one and how you liked it.
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