Sourdough Journal #13: Chili Beef Sourdough Pot Pie

Honestly, I didn't like pot pie when I was a child and because of that... I never made pot pie for my family. Even though chicken pot pie is one of my hubby's favorite childhood comfort food, I couldn't get myself to make one.

Well, GNOWFGLINS Sourdough eCourse changed all that!

I tried Wardee's recipe for Chili Beef Pot Pie and it was delicious and it tasted even better then next day for leftovers! I was very surprised how much I liked it. My hubby loved it and it was the first time that my oldest daughter asked for seconds! Of course, I was thrilled!

The crust was light and fluffy while the chili beef was creamy and tasty. I loved that the crust was SUPER EASY to make and there was no need to roll out the crust. Just simply slap the dough on that skillet!

Now I should get going on finding a good chicken pot pie recipe. Anybody got one to share with me? If I find a good recipe and make some changes... I'll make sure to share it with y'all!!

I would like to share this recipe, but it is not my own and it comes from Wardee's Sourdough ebook, which has copyrights. SO, If you would like to try Wardeh's Chili Beef Pot Pie, go buy her wonderful Sourdough A to Z eBook which includes a lifetime of updates!

Have a wonderful day and be sure to check out the new upcoming Fundamentals II eCourse! Seriously great stuff that you don't want to miss!!

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NEW GNOWFGLINS eCourse: Fundamentals II

I am excited to share with you all that Wardee will be starting up her 5th class this month... the Fundamentals II eCourse!


This eCourse is a follow up of the first Fundamentals eCourse which was launched back in 2010 where she simply taught the basics of everything from soaking grains, nuts & seeds, soaking & cooking beans, sprouting, sourdough, natural fermentation (water kefir & kombucha), cultured dairy, simple cheesemaking and more.


Now with the Fundamentals II eCourse she will be covering traditional cooking skills such as equipment you need, what natural sweeteners to use, healthy desserts, traditional fats,  stocks, wild & pastured meats, organ meats, advanced grain preparation methods, vegetables, homemade salad dressings & sauces, real salt, superfoods, healthy snacks and traveling with real foods.


Wow... you really don't want to miss this!


Head over to the GNOWFGLINS eCourse site and read in more detail what you will learn and do! 





After reading in more detail and enjoying this video presentation... I have to say that I will be joining this class! I saw that there are some new things in this Fundamentals II class that I've been wanting to learn for some time... such as making ghee, increasing my knowledge of making stock, preparing & enjoying organ meats, get some more kid-friendly snack recipes and making traditional food that travels well (which I've already done, but would like to see if there's more!) Great timing, Wardee!


Now, the class begins late January 2012 and continues on into June 2012. You can join anytime, and membership includes access to ALL classes as well, including the first Fundamentals.


You really can't beat that kind of deal!


What You Will Get

• Access to every class offered (including the original Fundamentals eCourse)
• Class enrollment doesn't close. Enroll at any time.
• Total access to all available lessons from the get-go.
• Exclusive monthly thank you gift for qualifying payments.
• Bi-monthly learning bonus.
• Weekly lessons presented through multi-media tutorials.
• Exclusive members-only forums.
• Weekly email reminders (optional).

For How Much?
Become a member for as little as $8 per month! That's an awesome deal! Remember you will have access to EVERY CLASS OFFERED, plus you can do it any time. You will also get video demonstrations and print downloads to help you master the tasks listed above - no matter what learning style you have!


Plus, if you sign up anytime between now until the 29th of this month you will get a BONUS gift of the "Easy Sourdough" Booklet along with a video!

Like I said earlier... you REALLY don't want to miss out on this class or the others!


Sign up today!

NOTE: I will make a small commission for every sale through my links... no extra charge to you! Thank you for helping me and my family through your purchases.

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Celebration GIVEAWAY: Bones & Fat Cookbooks

Well, today we are celebrating my little man's birthday! I know every mom says this, but... I seriously can not believe he is already 1 year old. Time just flies faster and faster with each kid!

It is my goal to share the birth story later today in honor of Tobias' birthday. I have to tell you! It is an amazing story of faith, trust and... well, I get to that later  :o)


Before I get to the giveaway... let me share a few highlights of Tobias' first year of life.


Everybody fell in love with this little guy... my girls are especially crazy about him. How can they not be?! I am SO grateful that there has been no jealousy issues between my girls and this little guy. None at all.


He has proven to be a very strong-will little guy... my third strong-will child *sigh*. Life is sure very loud and noisy in the Beard household! All 3 of my kids have very strong spirits and lungs. People often ask me if it is hard for me to hear them... my answer is always, "Ha! No, God has blessed me with very loud children. If I think they are loud... can't imagine how loud they are to you!"

He began to crawl around 9 months old, but started walking before he was 10 months old! He loves following my girls around and doesn't let them push him around. Almost everyday I often see him do things and say, "He is SUCH a BOY!". Seriously, after having two girls... I am amazed just how different Tobi is and it sometimes feels like he is my first child.


Tobi has had more bumps, bruises & cuts on his head and face then both my girls combined when they were babies! Thankfully he isn't much of a crier and gets right back in the action after a few minutes in mama's arms  ;o)


It has been an awesome year with this little man and I am so blessed! Thank you Lord! Happy Birthday Tobias!


Now, the second giveaway!

To one winner, I am giving away 2 delicious & savory cookbooks:

 

These two cookbooks are deliciously amazing... just reading through the recipes and look at the pictures make me feel nourished and well-fed! LOL!

Jennifer McLagan has done a wonderful job of explaining everything you need to know to appreciate the benefits of eating wholesome bones and fat. I love her witty sense of humor thrown in at just the right places. You can read Jennifer's bio here.

These two books are vital in my kitchen these days! I just love how there is so much you can learn and do with just bones and fat.... and still thrive in good health. Here's a simple write up on Fat cookbook (taken from Amazon.com): 

For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food–that wellspring of life and pleasure.


In Fat, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat’s bad rap, both reminding us of what we already know–that fat is fundamental to the flavor of our food–and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health.


Mostly, though, Fat is about pleasures–the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat’s irreplaceable savor. Fat lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including:


• Butter-Poached Scallops • Homemade Butter • Carnitas • Duck Confit • Sautéed Foie Gras with Gingered Vanilla Quince • Prosciutto-Wrapped Halibut with Sage Butter • Steak and Kidney Pie • Lamb Fat and Spinach Chapati • Bacon Spice • Cookies • Salted Butter Tart 


Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat’s place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best.

The one thing I learned from her Fat cookbook is chicken fat is delicious used for frying up corn tortillas! Oh my!


Next is the Bones cookbook (again, taken from Amazon.com):

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.


Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.


Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. 


In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.


Pretty awesome, huh? Now, she recently released a new cookbook called "Odd Bits: How to Cook the Rest of the Animal". I've got my eye on that and will most likely get a copy soon!


The one think I've grown to appreciate about living in Central America is how much people here appreciate the WHOLE animal. They use everything! Tongue, stomach, heart, hoof, head, tail and so on. I love grinding heart in with my ground beef... adds such a nice flavor. Oh and tongue is simply delicious... once you get past the weird feeling that you are "french kissing" the cow. LOL!! Using calf's hoof in my homemade beef broth has made a big difference in flavor... so rich!


There are a few butchers in the town next to us that often hang a whole cow in their station and will not close down until every piece of that cow has sold. Nothing goes to waste... talk about being frugal and smart!


How to Enter

Just leave a comment below sharing your favorite Christmas memory! (1 entry)

To maximize your odds of winning, you can leave a comment every day! (one comment per day strictly enforced)

3 bonus entries:

Follow Jennifer's blog (1 entry)

Follow my blog (1 entry)

'Like' Just Making Noise on Babble (1 entry)

So, you can have a total of 4 entries today and one everyday until December 31st January 14th! This giveaway is only open to US residents and the winner will be selected via random.org at the end of this month. Winner will be contacted in January.

Also, don't forget you can purchase Just Making Ice Cream for a suggested donation of $8 through this month! That is $4 off the original suggested donation.

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Frugal & Wholesome Tips for Road Trips

Whew! Can’t believe we have been traveling by car in the states for a month now! We celebrated the girls' birthdays with family by the lake (picture above). It has been a great time of fellowship, good food and family time for us (please read our update at RO4Y.org), but I am getting a little road weary. Thankfully, we will be having some down time in between road trips and speaking at churches in AZ & Calif.

Now, most of you remember my recent post about preparing wholesome food for traveling via airplanes and how it is a total myth that you can’t bring food on the plane. Now, I want to share with you the frugal system we’ve set up for ourselves with food and water for our road trips.

Let's be honest, it isn't always easy to eat healthy on road trips! But with some planning and searching on the internet... nowadays you can find awesome little co-ops that serve great meals, restaurants serving local delights and a Trader Joe's or Whole Foods in just about every major city! But eating out can be a bit pricey for a family of 5... so what do we do?

First, we search for farmer's markets and friends with gardens. We've been enjoying tons of fresh tomatoes straight from the gardens of my families and friends. Oh my... I honestly forgot how good a fresh, ripened tomato tasted. You don't find that in Honduras. It has also been SO nice to be able to shop at REAL farmer's markets and buy fresh produces from people who raise them... not from a couple old guys who buy boxes of commercial veggies in Tegucigalpa and spread them out on old tarps or sacks on the ground throughout the week. Yeah, that is my "farmer's market" in Ojojona, Honduras. NOTHING like the farmer's market we went to every Friday in Costa Rica... that was a HARD change for me and still is sometimes. But I am motivated to get several square-foot, raise bed gardens going when we get back. Jon and I would like to see that we grow our own veggies all year round, which is possible where we live! Pray that we succeed, for it is our goal to teach the locals too!

Second, we've been enjoying the opportunities to shop at Trader Joe's, Whole Foods and local co-ops for our meals when possible. We don't have that luxury in Honduras! A roasted chicken can go a long ways for us... I was even able to borrow a crock pot to make chicken soup with the leftover bones and meat! We've also been super blessed by friends who have farms and raise their own meat & eggs. Has anyone ever had lamb hamburgers?! Delicious! Especially with garden grown tomatoes and homemade mayo. One of my goals when we get back is to purchase two weaned lambs, raise them on our property and butcher them for meat. Has anybody done that?

Be Healthy On the Road!
Here are several things we have done to make our trip as frugal & wholesome as possible:

Travel Berkey Stainless Steel Water Filter – This is by far the best investment we’ve made for our USA travels over the last few years. Almost daily my hubby makes a comment about how he is so glad that I suggested the idea of getting one. Through my WAPF group a gal was selling her 1.5 gallon Travel Berkey for a seriously awesome deal (Thanks C Bear!!). The timing was perfect, Thanks to the Lord! Our biggest concern when traveling in the states was getting good sources of water that is free of chlorine, fluoride, arsenic, pollutions and still have a good amount of natural minerals. Yes, we could buy water bottles – but they don’t really taste very good, aren’t always pure and add up waste with all the plastic.  Yes, we have water bottles with filters that we often use in Honduras, but they don’t filtered out fluoride. 

One gal even asked me what was the big deal with drinking a little chlorine and fluoride… it is a big deal because we end up with stomach cramps & loose stools from the chlorine and fluoride is also known to be used for rat poisoning, has been linked to osteoporosis & many other health issues. So, we bought the Berkey PF-2 post filter fluoride, arsenic reduction elements to add into our little Berkey guy. How can we survive without good, pure water? It is important to us that we do our best to be in good health during our travels. I’m sure many of you would agree!

Blender (Vitamix, Blendtec or other) – My awesome friend, Kristine from Wisconsin, generously load us her Vitamix for the whole 2 months! She even arranged to bring it to us when we arrived to Chicago. Thank you Kristine!

Now, seriously, for those who are on a budget or simply desire to eat healthier on road trips… a blender is a must. I’ve been making breakfast smoothies with yogurt, raw milk, free-ranged raw egg yolks, fresh fruits and powdered herbs almost every morning to pour over sprouted cereal or have with some sprouted bread spread with nut butter. We have been leaving our hotels feeling good and satisfied.

Some of you might be asking... why not eat at the hotel? Pretty much all hotels now provide hot breakfast nowadays. It looks good until you read the details of how it is made. Eggs are powdered mixed with hot water or cooked in the microwave, waffle batter is made out of a box, bacon have nitrates (and we don’t eat pork) & usually warmed up in a microwave, processed cereals that our bodies can’t digest, yogurt made with pasteurized dairy & processed sweeteners and fruits that are usually listed on the Dirty Dozen (bananas are the only ones not listed). See where I am going with this? Yeah, it is food, but is it food that will have us stay in good health? No.

I know it is free, but it still comes with a price: our health.

We also have a great gizmo that can be used in the carjack, plug the Vitamix into and whip up green smoothies using frozen fruits, spinach and water if I wanted to! I haven’t tried it yet, but I will! Just make sure you are parked where you can find a water spout to rinse out the container and cups.

But that's not all! You can make soups, sauces, dressings and flour with a Vitamix or Blendtec if you wanted be adventurous!

Coleman PowerChill Thermoelectric Cooler with Power Supply – Now, this is not just any ordinary cooler… this is a cooler with a cooling system in it that we can plug into the car and into the wall. It keeps our raw milk, kefir, yogurt and raw cheese cold without any need of ice! We LOVE it because we don’t have to deal with soggy food, draining out water and refilling the cooler with ice to keep the milk cold enough to stay fresh. I have milk in there right now that is over a week old and still tasting fresh!

It is a little pricey, but so worth it! We bought ours (my parents pinched in because they will be using it for their travels too!) at Walmart along with a year warranty that if the cooler broke down… we can simply return it and get a new one. No questions asked. Well, it is a good thing we did that because as we were getting ready to head out of Kansas and found that the cooler wasn’t working anymore. We think the plug was bad. Thankfully, we found a Super-Walmart within 10 minutes that had the same cooler! We got a new cooler with no hassles and got back on the road in good time. God is good!

Sourdough Starter – I asked Kristine, the same friend who lend us her Vitamix, if she could give us some of her sourdough starter to take with us. It is great to use for making sourdough waffles at the hotels that serve hot breakfast! It is so easy to whip up using the Vitamix and simply pour onto the waffle iron. Yes, some planning ahead it required… but so worth it! Make sure you have some REAL maple syrup with you!

Milk and Water Kefir Grains – Again, my amazing friend went above & beyond! She gave us some of her milk kefir grains and water kefir grains thinking we might use it. Healthy bacteria, also known has probiotics, is essential for good health! The milk grains are great to use when the milk starts to turn a little. Great for our smoothies! The water kefir grains… I have not used them YET. I plan to while we are driving through the West Coast.

I know it would be easier to just buy some already made at Whole Foods or a Co-op and we've done that a few times by buying Kombucha, but it is more frugal to just make your own from milk or water kefir grains! It really isn't that hard, just need to give it a place to happily do its job while we coast on the road :o)

Raw Milk - This is a huge one for us! We recognize the need for a superfood like milk to sustain us during our travels. The girls have been having milk every night before going to bed to insure that they have a good night's sleep. I noticed that Naomi's skin, which is normally very dry & rough, has become softer and smoother since I started getting her to drink more milk. Praise the Lord!

The easiest way for us to find a source of fresh milk is through friends and word of mouth. You can also look on WAPF's site for locations... that's how I found a delicious milk source near Chicago.

Lacto-Fermented Veggies - A must have for good digestion! It is easy to feel bloated and yucky after sitting in the car for several hours with no physical activity, but we have found eating kraut has helped lessen that feeling. Lacto-ferments are also a rich source of vitamins and minerals along with abilities to protect our bodies from the daily pollution of everything.

If you decide to bring along some... make sure you put the jar in a ziplock bag to prevent the smells from getting into your butter and cheese! I learned that the hard way  :o)

Snacks and More - We also make sure that we have a good supply of nuts (soaked and dehydrated), fresh veggies & fruit, sprouted bread, nut butter, raw honey, butter, raw cheese, dried fruit, coconut oil and a bag of chips with fresh salsa. I also like to have oatmeal (soaked for 24 hours) on hand for when we have opportunities to use a stove.

We've also been enjoying fresh, organic peaches & strawberries (YUM YUM!)... not something we can enjoy in Honduras due to the fact that they are on the Dirty Dozen list. I am looking forward to farmer's market in California next week! I hope to enjoy some fresh veggies that we don't normally have in Honduras... like artichokes!

What about you guys! What tips can you share with us to make a road trip wholesome and healthy??

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Sourdough Journal #11: Buttery Sourdough Biscuits

Sweet, buttery biscuits... oh so good! I've already made this three times now and we never have leftovers. Simply delicious slathered with butter, but take it a step further and add some honey or jam makes it a delicious dessert... well, at least for me it does! LOL!


I can't believe how much I've been using my Honduran sourdough buddy and having good successes! The only failure I've had so far is the pasta. I didn't follow the recipe very well and ended up with soggy noodles. Will try again later!


I've been trying different ways to care for my sourdough buddy and find that I enjoy just having him out on my kitchen table. I use him almost every other day, so I figured it was easier to have him out instead of in the fridge. I feed him only once a day and he is thriving! I'm sure it would be even better if I fed him twice, even three times, a day! I figure if he's doing well with only one feeding a day... why give him more? Everybody's sourdough is different and mine seems to be pretty laid back  ;o)

I would love to try making cobbler and drop biscuits with this recipe! What else could you do with biscuit dough? I've already made Chile Beef Pot Pie and used the dough as the crust... it was fantastic, my hubby devoured his portion and couldn't stop moaning how good it was!


Anyway, with these biscuits... I pretty much followed the recipe from GNOWFGLINS Sourdough eCourse, but I used 8 Tbsp of butter instead of 6. Mostly because it is easier to put a whole stick of butter in then trying to measure it out. The butter I get doesn't have those lines marked on the paper to let you cut out a tablespoon at a time. So, I figure... what's the harm to adding more butter?! Plus, I used whole wheat instead of pastry wheat and they came out light with a dense flavor. Delicious!

Buttery Sourdough Biscuits

8 Tbsp cold butter
2 1/2 cups whole wheat, plus more if needed
1/2 cup sourdough starter, fed within the previous 12 hours
3/4 - 1 cup whole milk
3/4 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda


Cut fat into the flour. Mix in the starter and whole milk until just wet enough to hold together. Cover and let it sour for 5 to 8 hours. If the temperature in your kitchen is very warm, put the dough in the fridge.


Preheat over to 450 F. Mix in sea salt, baking powder and baking soda. Don't overmix. Flour the counter or cutting board. Roll the dough out into a 1/2" rectangle. Cut into squares or circles (using a glass). Put on baking sheets and bake for 8-10 minutes or until golden brown.


When done, take them out and let them cool a bit. Serve slathered with butter and jam!

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FREE GNOWFGLINS Webinar "5 Myths of Fermenting Food" & GIVEAWAY!

Whenever I mention fermented foods, I often hear from people who are not familiar with lacto-fermentation... "You are eating rotten food?!"


Um, no... I'm eating living food with higher amounts of vitamins/minerals and shock-full of probiotics! Yeah, fermenting your food actually makes them more superior!


Last week I shared about the new Lacto-Fermentation eCourse that has started up over at GNOWFGLINS and I am really excited about it!


Why?


Because I LOVE lacto-fermenting! That was the first "mountain" I tackled when I first start my journey into traditional, wholesome food. To this day, I am still making and eating my favorite style of kraut: Cortido.  But I recently have started to explore with different herbs and veggies for my kraut and I hope to share them with you someday  :o)


Now, About the Free Webinar...
My good friend, Wardeh, from GNOWFGLINS is hosting her 2nd webinar and will be setting the record straight about our beloved lacto-fermented foods. 


For too long, lacto-ferments have not been truly appreciated for their abilities to increase nutritional value and preserve food naturally. There are 5 myths that are the most common, but I can't share them with you here!


If you want to know, you need sign up to join Wardeh and many others to find out what they are!

What You Will Learn

• The versatile flavors of fermented foods
• What equipment is really required to successfully ferment foods
• How to distinguish health fermented foods from not-so-healthy ones
• How not all pickles are made equal
• What skills you need to ferment foods yourself (don't worry, its not much!)
• And most likely more!

When & Where

Monday, July 25th @ 11am PDT

Once you've register you will receive details via email.

What is a Webinar?

I know this is a new word here... even I didn't know till Wardeh told me! LOL! It is "web" + "seminar" = "webinar". It is basically a place on the web where you gather with others to discuss a certain subject. The focus will be myth-busting some common misconceptions about fermented foods.

Join Today!

This webinar is time-sentitive because it is first-come, first-served. Not all who register will attend and space is limited. Register now, not tomorrow!

Now, the Giveaway...

I am thrilled to share that Wardeh is generously offering one of my readers a 6 month basic membership of her class! This is a $48.00 value!

The Basic Membership offers:

• Access to the Lacto-Fermentation eCourse as well as the Fundamentals eCourse, Cultured Dairy and Basic Cheese eCourse and Sourdough eCourse (which I am going through right now!)
• Lesson materials for each class that you can easily download (text & audio)
• Videos for those who learn better by watching how it is done

How to Enter...
First, leave a comment here on this post. That's one mandatory entry... please read on for more entries to increase your chance of winning!


Extra Entries...
You must do the main entry above first before doing the extra entries. Remember to leave a separate comment for each one! Thanks and have fun!

1. Subscribe to Just Making Noise receive posts via email (1 entry)
2. Follow my blog (1 entry)
3. "Like" GNOWFGLINS on Facebook and share on your wall (1 entry)
4. "Like" Just Making Noise on Facebook and share on your wall (1 entry)
5. Follow me on Twitter and tweet about the giveaway! (1 entry)
6. Email your friends about the giveaway and leave a comment for each friend you emailed! (1 entry for EACH friend you email!)

Remember, if you've already done most of the above... you automatically get those entries. Please post a separate comment for EACH entry. You can have a total of 7 entries or more!


The Rules...
Every comment must have an email address. You can comment with your blog as long as I can contact you through there! The giveaway ends July 18th and is open to anybody in the world! The winner will be chosen via random.org

Thanks for participating and spreading the word about the giveaway. Hugs!

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GNOWFGLINS Lacto-Fermentation eCourse

Have I Told You All How Much I Love GNOWFGLINS eCourses?


Right now I am going through the Sourdough eCourse and LOVE it. I've already made several treats using my homemade Honduran sourdough starter. I am so much more confident now baking with sourdough that I look back and laugh at myself for being so nervous about it! The eCourse is so easy and simple to follow... totally not like some of the websites I tried to learn from and failed. I highly recommend you joining the Sourdough eCourse, but you can just purchase the Sourdough A to Z eBook and skip the eCourse. The eBook has the entire sourdough eCourse in written form and a lifetime of updates whenever a new recipe is shared. Yeah, its a sweet deal!


Anyway, the focus here is the newly launched Lacto-Fermentation eCourse. I know I shared about this lacto-fermentation class a while back, but I now have decided that GNOWFGLINS eCourse is much simpler, easier and costs less.


For only $8 a month you have access to video demonstrations and print downloads to help you master the art of lacto-fermentation like I have! The Lacto-Fermentation eCourse offers simple lessons and tasty, nutritious recipes for pickles, chutneys, relishes, condiments, pickled fish and meats, sourdough, simple cheeses, beverages, and more! The weekly video demonstrations give you multiple opportunities to practice the principles of lacto-fermentation in limitless ways.


I LOVE LOVE lacto-fermentation... it was the first thing I learned to do when I starting to learn more about real & traditional food. I learned quickly how to make my own kombucha and kefir. I fell in love with the Cortido (Latin American Kraut) and still have it almost everyday 4 years later! Since then, I've made all kinds of stuff and almost every one of them have come out delicious and left my gut dancing for joy.

What You’ll Be Learning And Doing

• The history of lacto-fermentation
• The science of fermenting foods
• Why fermented foods are supremely digestible and nutritious — the best kind of food for your gut!
• How fermented foods help you embrace the harvest
• Save your appliances, resources and energy by going low-tech with traditional fermentation methods
• How to ferment fruits into delicious relishes, chutneys, jams and beverages
• How to turn vegetables into fantastic pickles, relishes and krauts
• Culture dairy into tasty and nutritious butter, sour cream, yogurt, kefir, cheese and more
• Use traditional methods of sourdough to prepare your baked goods and pastries for the best nutrition and digestion
• Pickle and preserve meats in traditional methods
• Ferment beans to make dips, spreads, and pastes the old-fashioned way
• Learn how to give your homemade condiments a probiotic boost
• Master making the most delicious and refreshing natural sodas and other probiotic beverages
• Learn formulas and rules for making up your own ferments to use up your seasonal produce
• Put fermented foods into your daily diet with our meal and menu planning helps

Join Now!
So, what do you think? You up to the challenge of making ferments? Honestly, it really isn't hard... once you do it... you will be amazed at how easy it is. Just recently I was chatting with a long-time friend on Facebook and she shared that she had just started making lacto-ferments. She went on to share that she was shocked by how easy it was to make them, amazed that her family loves it and notices improvements in her family's overall health when eating ferments. Now, she only wishes she had started sooner, but was too overwhelmed at the thought of trying something so foreign... so different!

If you are in the same position as my friend was, my advise to you is to join the Lacto-Fermentation eCourse. Don't think about it... don't put it off... don't even pick your nose! Just do it and you will be so glad you did! LOL!


A bonus about this eCourse is the enrollment is always open, unlike other online classes, so you can enroll any time.


If money is an issue... I encourage you to start thinking about how you can save money. You can start saving $8 a week and in 12 weeks you will have a whole year paid for! If you are thinking there's no way to save $8 a week... what about skipping that weekly cup of java from the coffee shop or that movie rental or stay home more & saving that gas money... there are so many ways you can cut out things that are pleasures (luxuries, really) that can be lived without for several weeks. You never know, by the time you save up the money... you might realized you don't even need those things anymore! That's the beauty of learning to live simply and fully.


Now, go sign up for the Lacto-Fermentation eCourse and... I promise... you will love it!

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Sourdough Journal #6: Caribbean Sourdough Pizza

Woohoo! I am on a roll with my Honduran sourdough buddy... we've made crackers, pancakes, tortillas and muffins/bread... now pizza! I've been making sourdough pancakes almost every Saturday now and I always have to double the batch. My oldest daughter, Naomi, CHOWS down at least 2 or 3 good size pancakes. They are so good! Crackers are becoming part of my weekly routine and I'm having fun experimenting with different flavors.

Now, back to pizza...


I was very pleased with the crust and how tasty it was without it being overpowering. I often find that whole wheat crusts can steal the flavor away from the toppings, but not this one! It was sweet with a slight tang. Usually, my girls aren't big fans of pizza... but they sure loved the sourdough pizza!


While mixing everything together for my first crust... I was taken back by how easy it was that I took advantage of the time, extra sourdough starter and made TWO more pizza doughs to freeze for future "quick" fresh pizza. I was SO excited when I saw how much the dough had risen... my sourdough buddy is doing a fantastic job!

Maybe some of you might remember me telling you about a particular italian restaurant that we went to in Puerto Viejo... oh man... beyond delicious italian food... Anyway, I mentioned that we ordered a Caribbean pizza, but didn't say what the ingredients were. Well, I am about to reveal them to you today:


Pineapple, jalapenos, coconut and mild cheese... yep, that's all. Oh, I think it was supposed to be served with ham, but we don't eat pork and had the pizza without it. It was so simple, yet unique and delicious. This is one of our favorites!

Caribbean Sourdough Pizza

1 recipe of sourdough pizza crust
olive oil
tomato paste
sea salt
garlic powder
fresh pineapple, chopped
2 jalapenos. chopped
ham, chopped (optional)
1-2 cups coconut flakes, fresh or dried
shredded cheese, preferably mild


Mix together your dough for the pizza crust and follow the instructions for prebaking, if necessary.


Lightly drizzle olive oil on the pizza crust and spread tomato paste (you can thin it with a little oil or water if you want a thinner sauce). Sprinkle with salt and garlic powder. Lightly top with cheese.


Top with pineapple, jalapenos and optional ham. Mix together coconut flakes with the rest of the cheese and sprinkle on top.


Bake in the oven on a hot pizza stone. Pull out when done and ENJOY!

I'm sure you are wondering where are the jalapeno peppers... well, I didn't have any fresh jalapeno peppers when making this pizza, but I had homemade lacto-fermented jalapeno paste that I used instead. I sprinkled that on AFTER the pulling the pizza out of the oven to preserve the nutrients and probiotics in the paste  ;o)

I am really enjoying the Sourdough eCourse and love how simple it is! But I am even more thrilled about the Sourdough A to Z eBook.


Why?


Because I don't have to watch the videos! They transcribed them and put the text in the eBook. Also, another bonus, the entire eCourse is all in the book. So, if you don't want to spend the time (or money) taking the class or are already familiar with making sourdough and just want recipes... this is the book for you!


I know there are many of you out there who have not yet joined in with me on my sourdough journey. I hope you will change your mind soon because you are missing out! Have a great weekend everybody!


What are your favorite pizza toppings? Got any unique suggestions? Next I will be sharing with you sourdough cornbread and chocolate cake! Like I said earlier... I'm on a roll!

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