The Earth, Herself and the soil we walk around upon, is loaded with microbes. It is the way of Nature. Our bodies have more microbial cells than human cells (The human body contains trillions of microorganisms — outnumbering human cells by 10 to 1.) Modern Human’s obsession with destroying every microbial organism is creating imbalances in our bodies and health, in all living beings, and in the general health of the entire planet.
Read moreMy Best Gluten Free - Grain Free Bread Yet!
UPDATED 9/28/22
Why was this particular loaf so much better? I have made several varieties of the gluten free, 100% whole food flour, bread from various websites. One was too eggy. It had 6 eggs per one loaf of bread. It was more like eating some sort of weird loaf of quiche. Others were too moist and dense. This one I remedied by cutting the eggs to 4, adding lots of extra butter, and using milk.
The top is nice and brown crispy. And it is not doughy in texture. I had a slice warm from the oven and literally slathered in slices of butter. Delicious!
Ingredients
2/3 cup organic buckwheat flour
2/3 cup organic quinoa flour
2/3 cup organic millet flour
2 Tbsp coconut flour
1 rounded teaspoon baking soda
1 rounded tsp baking powder
1/3 cup + a little extra organic Pasture Butter, I am very generous with the butter, and I gently melt it before adding to the batter
1 TBSP apple cider vinegar
2 TBSP local maple syrup
4 local & organic eggs
3/4 cup local, organic Goat’s milk
½ teaspoon unrefined pink Himalayan salt
Vinegar, Milk, Salt, & Eggs
Melt the butter
Beat the eggs
Mix in melted butter, milk, & maple syrup
Mix dry ingredients together
Add dry to wet & mix well
You will have more of a thick bread batter than a traditional yeasted bread dough
Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )
Bake at 350F for 55 minutes or so until top is crispy brown & loaf pulls away from the bread pan sides
Let cool for 10 minutes and then remove to a plate. Allow to finish cooling.
Slice & use for your favorite sandwiches, toast for a buttery delight, add jam, melt cheese on, spread with hummus / peanut butter / Nuttzo butter… whatever pleases you! Bologna from well raised pigs?? I no longer have a source for such childhood comfort foods. Bummer.
Goat’s Milk Butter
I have one frozen package of Piggery Bologna left… the business has been closed for over a year. I will miss this pasture raised pork bologna when I finally decide to break it out of the freezer and indulge.
Embrace Your Sacred Cow
Cows gracing peacefully at The Lands At Hillside Farm, Shavertown, PA
Cow? Really Paula... where can you possibly be going with this? Get as big as a cow? Be gentle like a cow? Have gorgeous, long lashes like a cow?
Nah, something much more practical! Chew like a cow people. Chew long, luxuriously, peacefully, and gently.
95% of the clients and students I work with have some sort of GI Tract upset. Their digestive tract is struggling to do the job of, well, digesting. So many more of your bodily processes (all of them really) rely on your digestion so the rest of your body's functions can happen effortlessly.
Read moreBone Broth: What Is the Hype?
Jar one: bones soaking in apple cider vinegar
Jar two: finished bone broth
Perhaps you remember your mom or grandma feeding you chicken soup when you were ill. Most chicken soup, stock, was made with the bones, cartilage, and the hunks of attacked chicken meat. (If you are vegetarian or vegan… don’t bail on me just yet. I have plant based gut healing suggestions as well. Bare with me on this bones thing.)
Animal bone broths have been used for hundreds of years, thousands really, for their nourishment and healing benefits. People inherently knew the healing benefits of the daily food and life choices they made. Modern living somehow now requires scientific proofthat what we are doing is worthwhile. Research into the benefits of bone broth is available and plenty to satisfy the scientifically inclined.
Read moreCarrot Cake: Grain Free & Cow's "Liquid Lactation" Free :)
Read on my friends... recipe is below!
I work with people who have health challenges... sometimes big health challenges:
- auto-immune,
- cancer,
- diabetes, etc.
The ravages of modern living and modern eating raise holy hell with people's bodies creating ongoing inflammation, immune activation, cellular metabolism issues, blood sugar issues, glandular ill health... BUT, people still want an occasional celebratory food to relax into and enjoy.
With above said health challenges; the removal of gluten, grains, and cow's milk dairy (it is a caesin & A1 protein / caesin issue) are imperative (from a functional medicine / natural health perspective) to reduce gut and immune health inflammation and get the healing process rolling.
Read more5 Reasons Chewing IS A Most Important Part Of Eating & Digestion
The story is that engaging those pearly whites in the chew process is the most important initial step you can take for the health of your digestive tract and your bodaciously beautiful body cells. Think how many people chuck food into their faces at break neck speed, chomp on it 5-6 times, and then swallow large chucks of food.
Pay attention the next time you engage in eating a meal. Are you a chewer or a chunk swallower? All these years picking on cows for their endless "cud chewing" and it seems they had it right all along.
Get Chewing Your Cud People And Here Is Why:
1. Chewing begins carbohydrate* digestion: which prevents reflux as you are revving up the digestive tract with your chewing. The more you chew your food, the more messages are sent to the gut to get the digestive juices flowing.
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