Sunday, March 19, 2017

Banana Bread with Maple Glazed Walnuts

   I couldn't help but post this new awesome banana bread recipe.... inspired by many different recipes.... this is what came out of it! 

Banana Bread with Maple Glazed Walnuts
  1 cup pitted Dates softened in hot water
  1 1/2 cup sprouted grain flour
  2 tsp Baking powder
  3/4 tsp Baking soda
  1 tsp Cinnamon
  1/4 tsp Salt
  1/2 cup avocado oil
  1 cup Bananas
  2 tsp Vanilla extract
  1/4 cup + 2T(for walnuts)Maple syrup
  2 Large Eggs
  3/4 cup Walnuts pieces 
  1/2c chocolate chips(optional)


Preheat oven to 350 degrees. Soak dates in hot water for 10 minutes. Mix dry ingredients in a large bowl. Place oil, bananas, soaked dates, 1/4c maple syrup, and vanilla extract in blender. Pulse mixture till dates are fine and all is well mixed. Add mixture and eggs to dry ingredients. Mix till all dry ingredients are wet. Mix 2T maple syrup with walnuts in separate bowl to use as topping. Pour batter into a buttered or sprayed loaf pan and top with glazed walnuts. Bake at 350 degrees for 55 minutes or until a knife comes out clean. 

I love that it is refined sugar free, uses sprouted grain flour and gives a nice boost of protein to your morning or snack time. Maybe my friends will perfect a gluten free version that I can share here. 

Thursday, December 22, 2016

Sustainable Choices

    The new year is almost upon us and this often brings reflection on the year ending. Over the past few years our journey in simplicity has grown deeper and this year ending has been one of much change. It has effected all parts of our lives. The goal in this journey was not only to slow down in this ever busy world but also to live more deliberately. To not be a mindless consumer but to consider everything we bring into our home, evaluate our world view, prioritize our activities, and examine our relationships. It really is a journey and not a destination since we grow much better over time as we learn to implement new ideas instead of making many changes all at once.
    When we moved into our farmhouse in 2012 after living in a well laid out ranch home we knew that we would have to do things differently. This home lacks closets of course and the basement or attic leave a lot to be desired for storage of important items. So the purge began. This purge was not only of our own belongings but of the belongings of the previous elderly owners. We didn't want to loose the buyers of our home so we agreed to buy our current home with the understanding we would do the cleanup for them. So with blazing fire we cleaned out and burned piles of old mouse infested wool, bug invested wood and old cardboard. The purge was freeing. When we got to the end of their stuff in the sheds, the trailer, and the farmhouse basement we needed to start addressing our own belongings.
    This is were we started to evaluate more then just our stuff but also how we spent our time and who we spent it with. We have learned so much about life and death here in the process of caring for our animals and watching the wild life. We are not full time farmers by any means. We are homesteaders if you will; trying to raise some of our food and medicine. So this brings me to the deliberate sustainable choices we have made along the way.
    The choices we have made thus far:
*all products we use to clean the home or our bodies to be safe for us and our cesspool
*raising our own chicken, turkey, some vegetables, fruit, and herbs for food or medicine
*make most of our medicine, teas, toiletries, and cleaning products
*simplified our homeschool to use less paper and other materials
*simplified our meals to include only real foods and as close to zero processed food as possible(we eat mostly a paleo diet)
*spending our time building relationships and sharing skills
*using electronics as tools and not mindlessly spending our time there
*enjoying as much time as we can outside
*resting and praying daily; resting when we are ill
*choosing activities away from the home wisely
*we burn all paper trash for fuel and harvest downed trees for fuel, reuse, recycle, and compost as much as we can
*Repairing clothing when we can and only buying quality clothes when needed to replace an item in a minimal wardrobe(which has saved us in doing laundry as well)
*any gifts given would be very deliberate, wrapped in fabric or in a glass jar, and often times consumable
*and most important of all is I now teach sustainablity classes here at our farm so others can join the journey

So what choices have you made in your life on your sustainability journey?


Thursday, December 17, 2015

Stocking a Living Pantry

    Definition of a living pantry- a pantry of items you stock that you normally use throughout the year to make meals, cleaning products, medicinals and toiletries. NOT items that you never eat but store for the sole purpose of emergency situations. 

    Stocking a living pantry these days might not sound as important as 100 years ago but I am finding that the quality of our food is making it very important to us to do so. In my great grandparents day there was no need for organics or reading labels... researching a company to find out the purity of a product because we can't trust the forces in charge to protect us wasn't needed then. Really? Sadly yes, the laws allow way too much. After reading some of the laws um I think I will make my food supply a priority! I know it sounds like a lot of work but is't food one of the most important health giving or taking away parts of your whole life? When you read that 80% of olive oil here in US is adulterated with rancid vegetable oil and honey is adulterated with corn syrup.... so much for switching to healthy alternatives and paying more to boot. So for us it is a big part of this abundant life we are trying to live.
    You may ask how to switch to better products and get the real deal? Your best bet is to go local and go small. The smaller local companies have better control of how and what goes into their products. I love supporting my local farms. So we buy or barter for local maple syrup, honey, produce and meats we don't grow ourselves. We grow some of our own herbs, some vegetables, chickens, eggs, some fruit and some nuts. Over many years we switched to mostly homemade items like granola, dairy products, condiments, sauces, canned fruits, pantry mixes, pickles, ferments, and herb mixes. If you think you can't do this where you live I encourage you to read the book "The Urban Farmer Handbook" for inspiration. These things are learned over time not overnight, switch slowly. When we can't get local we try to buy from small companies in bulk from the source. Like olive oil in a gallon tin from Greece or California. Tip-they will print harvest date on can and not just an expiration date 
    So lets get down to business with this pantry stocking. First write down about 30 of the most common meals you make throughout the year. If they are from mostly processed foods then look into how to change the recipes to a homemade version to cut down on chemical preservatives and increase the quality of the meal. Tip- to make things more convenient many meals can be prepped ahead, frozen to be used on busy days or to be thrown in a crock pot. I have just made 25 meals in 5 hours this weekend that I threw in the freezer. For inspiration, recipes and grocery lists check here. As a family we will make up 6 jars each of convenient mixes like seasonings, pancake mix, cookies, cake, soup mix or trail mix. These are treats but it makes it simple to use one as a gift or have the teens make a dessert when company comes over. So after we have our meals written down we look at the list of ingredients needed. Write this up on a grocery list so you can see how much is needed of each item... like 10 onions, 5 lbs carrots, 10 lbs chicken, etc. Now you can easily see how much food your family eats in a year by multiplying this by 12! You may vary your meals with the seasons but I found that families gravitate towards similar base ingredients throughout the year. Example- our family uses jasmine rice, wild rice, rolled oats, buckwheat groats, navy beans, honey, maple syrup, nuts, seeds, dried fruit, sea salt, herbs, spices, apple cider vinegar and certain oils throughout the year. After I wrote this out for breakfast and lunches too I could start to see how many pounds of rice, oats, nuts, etc. I would use as the months rolled by. That made it easy to justify buying certain items that keep in bulk. After a year I could be pretty certain that I would use a 25 lb bag of rice and 50 lbs of oats(getting them cheaper by the pound).
    Here are the categories you may use to write up a master list for your family- whole grains(rice, oats, quinoa, groats, etc.), beans/legumes(lentils, beans or peas), nuts/seeds/dried fruits, fats/oils(coconut, palm, olive oil, avocado,etc), vinegars, sweeteners(honey, maple syrup raw sugar), condiments/canned goods(mustard, relish, hot sauce, tomato products, canned fish, pickles, jam, nut butters, etc.), dried goods(baking ingredients, seasonings, cacao powder, teas, coffee, diy mixes), dairy/dairy alternative productscold storage vegetables if you have the room or conditions(potatoes, apples, carrots, onions, garlic, winter squashes, sweet potatoes, etc.), freezer items(fruits picked in season, vegetables, meats, prepared meals, etc.), natural medicinal and cleaning product supplies(herbs, homeopathics, essential oils, butters, clays, beeswax, soaps, etc.) I make a master list that I can check or write prices on as I stock up. I shop every two weeks and try to buy one bulk items to replenish my stock. It varies as the seasons change. I buy maple syrup, olive oil and honey after it has been harvested that year.
    Now for storing all those items! I have a small kitchen that I stock two cabinets with bulk items in glass jars to use on a weekly basis. The jars range from gallon, half gallon and quarts depending on how often I use that item. Seasoning are in pint jars in a drawer. Other bulk items are kept in our basement in six 5 gallon buckets with Gamma lids. If I buy a 25 or 50 pound bag items I will often break that down to 5 or 10 pound increments in mylar bags that I seal with a iron. They get stacked in the 5 gallon bucket for storage. Most bulk items get used or rotated through in a year. Some items are kept longer if it is suitable to do so. Canned items are kept on a shelving unit in basement and next to that is two upright freezers stocked with meats and prepared meals. Once or twice a year I make up cleaning products and toiletries. Medicinal items are made in the season prior to the season they are needed in so they are fresh but ready to go. Example-elderberry syrup, vapor rub and cold kicker are made in September, sunscreen, deodorant and bug spray are made in May. 
    KEEP IT SIMPLE! Say your family doesn't often get sick then it may be silly for you to make 10 different items for cold season. Think about YOUR situation and what would be worth your time and money to invest in.
   Some of our favorite mixes-
Ranch dressing mix
Copy Cat Rice-a-Roni made with gluten free pasta
vegan meals in jars
jambalaya mix(except we add the broth later instead of using bouillon)
vanilla extract
LOADS of diy mixes
gluten free baking mix