As this online Market unites urban chemical-free growers and local health-conscious consumers within the St. Petersburg Community, this blog builds more community commitment to improve our health as we share experiences with the chemical-free produce and products we obtain from the Market. All are welcome to post relevant feedback on experiences related to preparing this fresh produce for your table. Through sharing we teach one another new options for a healthier diet.
Friday, October 26, 2012
Ragtime Salad Mix
Syncopate your palate with a wonderful mix of crispy Okinawa Spinach, Ceylon spinach, tart cranberry hibiscus, and chartreuse sweet potato leaves. We recommend a ginger type dressing for this salad. Here is one from All recipes. This dressing will keep well when refrigerated for 2 - 3 weeks. These greens can be purchased on our Market.
Monday, October 22, 2012
Rita's Kick Start Bread
Here are the essentials of my bread.
I do not use any flour, sugar or wheat
The whole grains I use are buckwheat steel cut oats, rice grits, sesame seeds, chia seeds, teff, flax meal. The ratio is up to you.
I use 2 cups steel cut oats, 1 cup buckwheat, 1 cup rice grits, 1/2 cup teff, 1/4 cup flax 1/4 cup chia and sesame seed.
Recipe makes: 10 servings.
5 1/2 cups of grains
3 1/3 cups powered milk
3 1/3 cups egg either whole or egg whites
5 cups fruit puree, either apple sauce, pineapple, pears, banana or vegetable puree
optional:
cinnamon and or ginger or pumpkin pie spice
rasisins,nuts dried fruit
Mix these together
Divide the batter between two flat baking sheets lined with parchment paper.
Bake for 30 minutes at 350 degrees
Whe done flip bread into cooling rack and pull paper off. I use this paper over and over.
The bread is designed to provide a cup of grain, cup of milk, 1/2 cup fruit, and 1 serving of protein.
I do not use any flour, sugar or wheat
The whole grains I use are buckwheat steel cut oats, rice grits, sesame seeds, chia seeds, teff, flax meal. The ratio is up to you.
I use 2 cups steel cut oats, 1 cup buckwheat, 1 cup rice grits, 1/2 cup teff, 1/4 cup flax 1/4 cup chia and sesame seed.
Recipe makes: 10 servings.
5 1/2 cups of grains
3 1/3 cups powered milk
3 1/3 cups egg either whole or egg whites
5 cups fruit puree, either apple sauce, pineapple, pears, banana or vegetable puree
optional:
cinnamon and or ginger or pumpkin pie spice
rasisins,nuts dried fruit
Mix these together
Divide the batter between two flat baking sheets lined with parchment paper.
Bake for 30 minutes at 350 degrees
Whe done flip bread into cooling rack and pull paper off. I use this paper over and over.
The bread is designed to provide a cup of grain, cup of milk, 1/2 cup fruit, and 1 serving of protein.
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