Elderberry Cold and Flu Tonic

Did you know that the black elderberry has strong immune stimulating properties and it is one of the most powerful anti-viral remedies known to man? Elderberry juice is slightly sweet and is packed in Vitamin C and anti-oxidants.

One to three ounces of elderberry juice per day should be taken at the first signs of a cold or the flu. But even if you don't take it right away there has been tests done showing that those who took elderberry juice still recovered more quickly (three days rather than seven) than those given a placebo.

Its been found that elderberry disarms the enzyme viruses use to penetrate healthy cells in the lining of the nose and throat. Taken before infection, it prevents infection. Taken after infection, it prevents spread of the virus through the respiratory tract.

In a clinical trial, 20% of study subjects reported significant improvement within 24 hours. 70% by 48 hours, and 90% claimed complete cure in three days. In contrast, subjects receiving the placebo required 6-7 days to recover.

Ingredients:

~ Elderberries
~ Filtered Water

Instructions:

Take 2 T. of elderberry juice and mix with any liquid of your choosing (orange juice, apple juice, lemonade, etc.) Our favorite? Elderberry juice mixed in 1/2 cup of water with a squeeze of lemon and a drizzle of raw honey.

Click here for prices.

Soaked Soft Tortillas

These tortillas are wonderful for an array of different dishes: quessadillas, soft shell tacos, vegetarian wraps or meat filled wraps. We even spread some pesto onto it and layer it with red onions, chicken and cheese, top it with another tortilla, fry in butter, cut and enjoy next to a side of cooked rice and a handful of fresh cut veggies!

Ingredients:

~ Freshly Ground Whole Wheat Flour
~ Butter
~ Filtered Water
~ Raw Milk Kefir or Yogurt
~ Sea Salt
~ Aluminum Free Baking Powder

These tortillas are made using a soaked method where the dough is made the night before and is allowed to sit for 12 hours in its wet state helping to break down the gluten and phytic acid for better digestibility and nutrient absorption.

The tortillas are then rolled out and cooked. They are stored in a Ziploc gallon freezer bag and keep well in the fridge for 2 weeks.

Click here for pricing information.

Sourdough Pizza Dough

Sourdough pizza dough is one food I make sure we have stocked in our freezer. It makes for a super easy meal that our whole family loves! Simply pull out the dough in the morning and {voila!} you're ready to make some super simple pizza that evening!

Ingredients:

~ Freshly Ground Whole Wheat Flour

~ Water

~ Whole Wheat Sourdough Starter

~ Raw Honey

~ Extra Virgin Olive Oil

~ Sea Salt

The dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. It is then separated into equal portions, placed in Ziploc baggies and frozen.

There is enough dough for 2 medium sized pizzas or 3 small pizzas.

Click here to find out why sourdough breads are so good for us.

Click here for pricing information.

Click here for two simple pizza recipes!

Pizza Recipes

For regular pizzas:

You'll need:

Olive oil
Pizza sauce (or spaghetti sauce)
Pizza toppings: cheese, red onions, olives, pepperoni, etc.

1. Grease the pan you're dough will go into.
2. Spread out dough to right size and place in pan.
3. Allow to rise for a few hours.
4. Pre-heat oven to 400°.
5. Bake for 10 minutes.
6. Pull out, place toppings on top and bake for another 10-12 minutes or until your pizza is done.

For "Fried Pizza" {our favorite}:

You'll need:

Olive Oil
Butter
Pizza sauce (or spaghetti sauce)
Pizza toppings.

1. Oil your counter top by drizzling a bit of oil onto the counter and spreading it around with either the dough, your hand or a piece of saran wrap.

2. Roll your dough out to the shape and size you want it, keeping it a fairly thin dough - so that it can cook through during the frying time.

No, I don't always make sure it's perfectly round. 

3. Place a pan on the oven. Turn on the temperature to a medium to medium-low setting. Place a 1/2 T. or so of butter in the middle of the pan and spread around so that the dough will touch only a greased surface.

4. Place the dough onto the greased pan.

5. Spread some sauce onto the dough. 

6. Place all of your other toppings on top.

7. Place a lid on top of the pan and allow to fry for 3-5 minutes or until the dough is thoroughly cooked.

8. Once cooked, take pizza out of pan, slice and indulge your appetite for some delicious pizza!

9. Enjoy that crispy crust!

Note: If you are using raw cheese (and I usually do), to help preserve the cheeses' enzyme this is what I'd do: Make the pizza as mentioned above, only leave out the cheese. Allow the pizza to cool a bit after it's all fried up. Then place the raw cheese on top, allow it to melt some and then eat. 

High heat temperatures kill the enzymes in the raw cheese so all you're doing by cooking it this way is avoiding exposing the raw cheese to high temperatures.

Sourdough Sandwich Bread

This Sourdough Sandwich Bread is one of our staples in our home. We enjoy it in so many ways: Slightly toasted and slathered with some honey butter, used for french toast, spread with crunchy peanut butter and raw honey or made into sandwiches. The options {and goodness} are endless!

Ingredients:

~ Freshly Ground Whole White Wheat Flour
~ Filtered Water
~ Whole Wheat Sourdough Starter
~ Raw Honey
~ Grapeseed Oil
~ Sea Salt

The dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. In the morning, it is then baked until its internal temperature reaches 190°.

The bread is then allowed to cool, cut up, and stored in a gallon Ziploc bag or bread bag.

This bread stays good at room temp. for 7 days. Refrigerate for longer shelf life.

Click here to find out why sourdough breads are so much better for us.

Click here for pricing.

Cinnamon Swirl Sourdough Bread

We love our regular sourdough sandwich bread but it's so fun to have a bit of a change and enjoy a piece of cinnamon swirl sourdough bread instead! We love to toast a slice of cinnamon swirl bread, slather it with butter and crunch into its cinnamon-licious goodness!

I believe in the use of minimal sugar and so I only use just the right amount of Sucanat to give just enough sweetness to this hearty and delicious bread.

Ingredients:

~ Freshly Ground Whole Wheat
~ Filtered Water
~ Whole Wheat Starter
~ Raw Honey
~ Sea Salt
~ Butter
~ Cinnamon
~ Sucanat

The bread dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. In the morning, it is then baked until its internal temperature reaches 190°.

The bread is then allowed to cool, is cut up, and stored in a gallon Ziploc bag or bread bag. It makes about 15-17 slices.

This bread stays good at room temp. for 7 days. Refrigerate for longer shelf life. It can be frozen and thawed.

Click here to find out why sourdough breads are so good for us.

Click here for pricing information.

Sourdough Artisan Spelt Bread

The sourdough artisan spelt bread is our families favorite! We love to spread some butter onto a slice of this slightly nutty flavored bread and top it with a variety of things: sauerkraut, sliced turkey and muenster cheese, a slice of provolone cheese or even sliced tomatoes with slices of red onion. This bread is even perfect for grilled sandwiches.Yum!

Did you know that Spelt bread is one of the least acidic breads to eat? And Spelt doesn't seem to cause the same sensitivities to those who have mild allergies to wheat. Spelt has an excellent source of manganese, a good source of protein, B vitamins, copper, thiamin, zinc, phosphorous and fiber {of course!}.

The ingredients are as follows:

~ Freshly Ground Spelt Flour
~ Filtered Water
~ Whole Wheat Starter
~ Raw Honey
~ Sea Salt

The Spelt dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. In the morning, it is then baked at high temperatures until its internal temperature reaches 190°.

The bread is then allowed to cool, cut up, and stored in a gallon Ziploc bag.

Spelt bread stays good at room temp. for 7 days. Refrigerate for longer shelf life.

Click here to find out why sourdough breads are so good for us.

Click here to see pricing for all home made foods.