Comments on: Real Food Challenge Recap – Week 3 http://www.openlybalanced.com/real-food-challenge-week-3/ Practicing the Art of Conscious Living Fri, 10 Sep 2010 18:49:24 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Jess http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-559 Jess Mon, 01 Mar 2010 19:17:20 +0000 http://www.openlybalanced.com/?p=961#comment-559 I wish I had taken a photo of it - I don't know why I didn't! I'm still getting into the hang of photographing stuff regularly. Now I'm back down to one jar - clabbered milk. Next time it works its way back up, I'll definitely be sure to grab a picture. I wish I had taken a photo of it – I don’t know why I didn’t! I’m still getting into the hang of photographing stuff regularly. Now I’m back down to one jar – clabbered milk. Next time it works its way back up, I’ll definitely be sure to grab a picture.

]]> By: Real Food Challenge Recap – Week 4 | Openly Balanced http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-554 Real Food Challenge Recap – Week 4 | Openly Balanced Mon, 01 Mar 2010 18:36:49 +0000 http://www.openlybalanced.com/?p=961#comment-554 [...] Real Food Challenge Recap – Week 3 [...] [...] Real Food Challenge Recap – Week 3 [...]

]]> By: Real Food Challenge Recap – Week 2 | Openly Balanced http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-524 Real Food Challenge Recap – Week 2 | Openly Balanced Fri, 26 Feb 2010 08:01:13 +0000 http://www.openlybalanced.com/?p=961#comment-524 [...] Real Food Challenge Recap – Week 3 [...] [...] Real Food Challenge Recap – Week 3 [...]

]]> By: Jenny @ Nourished Kitchen http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-518 Jenny @ Nourished Kitchen Thu, 25 Feb 2010 22:57:47 +0000 http://www.openlybalanced.com/?p=961#comment-518 Beautiful photos and great breakdown of the days. I'd love to check out that counter full of growing stuff ... mmmm ... bacteria and sprouts. Gotta love it. Beautiful photos and great breakdown of the days. I’d love to check out that counter full of growing stuff … mmmm … bacteria and sprouts. Gotta love it.

]]> By: Sustainable Eats http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-514 Sustainable Eats Wed, 24 Feb 2010 18:36:59 +0000 http://www.openlybalanced.com/?p=961#comment-514 I don't have any problems with the pizza dough which is 100% white whole wheat but I try to mix up our grains so we aren't just eating wheat all the time. I used spelt for all pancakes, which we eat a LOT of, muffins, snack cakes, pie crust, etc. Sometimes I add oats when I'm grinding spelt too to change the flavor. I add rye and spelt to my bread but the pizza dough is 100% white whole wheat. And like I said I never had a problem until I started grinding my own and using hard red wheat for the bread. I tried to brew my own kombucha but I have too many ferments in my kitchen already and I didn't like the flavor so I just buy it at the market occasionally. Right now I have kefir, buttermilk, fermenting olives and trying to muster up the energy to start kimchee since I've been so sick. That's a lot of stuff to keep separated. Let me know if you want the scoby and I can post to the group. I live just off Sandpoint close to Magnussen park but maybe I could meet you somewhere to get you the kefir grains? I don’t have any problems with the pizza dough which is 100% white whole wheat but I try to mix up our grains so we aren’t just eating wheat all the time. I used spelt for all pancakes, which we eat a LOT of, muffins, snack cakes, pie crust, etc.

Sometimes I add oats when I’m grinding spelt too to change the flavor. I add rye and spelt to my bread but the pizza dough is 100% white whole wheat. And like I said I never had a problem until I started grinding my own and using hard red wheat for the bread.

I tried to brew my own kombucha but I have too many ferments in my kitchen already and I didn’t like the flavor so I just buy it at the market occasionally.

Right now I have kefir, buttermilk, fermenting olives and trying to muster up the energy to start kimchee since I’ve been so sick. That’s a lot of stuff to keep separated.

Let me know if you want the scoby and I can post to the group. I live just off Sandpoint close to Magnussen park but maybe I could meet you somewhere to get you the kefir grains?

]]> By: Jess http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-512 Jess Wed, 24 Feb 2010 16:06:18 +0000 http://www.openlybalanced.com/?p=961#comment-512 That is really good to know! I've had a hard time finding information because most of the info online is for gluten allergies. Did you have trouble with 100% white wheat that made you cut it to 50% spelt? I haven't tried spelt yet (on this week's to do list), but if it works well for me I would love to take you up on that offer. And I would love some dairy kefir grains and... maybe a scoby? I'm a little nervous about that one, to be honest. I love the store bought kind, but for some reason making my own seems scary. Thank you so much for your offers! That is really good to know! I’ve had a hard time finding information because most of the info online is for gluten allergies. Did you have trouble with 100% white wheat that made you cut it to 50% spelt? I haven’t tried spelt yet (on this week’s to do list), but if it works well for me I would love to take you up on that offer.

And I would love some dairy kefir grains and… maybe a scoby? I’m a little nervous about that one, to be honest. I love the store bought kind, but for some reason making my own seems scary.

Thank you so much for your offers!

]]> By: Maggie http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-511 Maggie Wed, 24 Feb 2010 15:55:33 +0000 http://www.openlybalanced.com/?p=961#comment-511 Good Lord. I have never considered the psychological welfare of the stuff in my fridge. This could paralyze my day... Good Lord. I have never considered the psychological welfare of the stuff in my fridge. This could paralyze my day…

]]> By: Jess http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-510 Jess Wed, 24 Feb 2010 15:51:41 +0000 http://www.openlybalanced.com/?p=961#comment-510 Yum - that's definitely a plan, particularly since I have green cabbage that is currently experiencing an existential crisis in my fridge. Yum – that’s definitely a plan, particularly since I have green cabbage that is currently experiencing an existential crisis in my fridge.

]]> By: Sustainable Eats http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-509 Sustainable Eats Wed, 24 Feb 2010 03:36:00 +0000 http://www.openlybalanced.com/?p=961#comment-509 When I first started grinding our own flour I realized that the red hard wheat gave me troubles, even when I soaked it overnight. I found that I can use white hard wheat to 50% and spelt to 50% and get a pretty decent crumbed loaf of bread that doesn't bother me. Not sure if that would work for you or not. I have my soaked bread recipe on the blog. I buy the spelt from Lentz spelt at wholesale prices so if you decide to use it let me know and I can email you when the farmer comes to town. Also, I have dairy kefir grains and buttermilk starter if you wan them and I can hook you up with some who could get you a scoby for free too. There are several local Weston Price chapters by region, one Snohomish and one Ballard. We buy lots of this stuff at wholesale or reduced "buying club" prices and they have monthly meetings. When I first started grinding our own flour I realized that the red hard wheat gave me troubles, even when I soaked it overnight. I found that I can use white hard wheat to 50% and spelt to 50% and get a pretty decent crumbed loaf of bread that doesn’t bother me. Not sure if that would work for you or not. I have my soaked bread recipe on the blog.

I buy the spelt from Lentz spelt at wholesale prices so if you decide to use it let me know and I can email you when the farmer comes to town.

Also, I have dairy kefir grains and buttermilk starter if you wan them and I can hook you up with some who could get you a scoby for free too. There are several local Weston Price chapters by region, one Snohomish and one Ballard. We buy lots of this stuff at wholesale or reduced “buying club” prices and they have monthly meetings.

]]> By: Doug Watson http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-507 Doug Watson Tue, 23 Feb 2010 04:00:22 +0000 http://www.openlybalanced.com/?p=961#comment-507 Try the red cabbage on the fish tacos with a little bit of yogurt sauce. Yummy and crunchy at the same time. Try the red cabbage on the fish tacos with a little bit of yogurt sauce. Yummy and crunchy at the same time.

]]> By: Jess http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-505 Jess Mon, 22 Feb 2010 23:26:45 +0000 http://www.openlybalanced.com/?p=961#comment-505 Aren't they, though? I used to be a regular at a little taco stand in Long Beach... heaven. I think I could seriously live on fish tacos. Aren’t they, though? I used to be a regular at a little taco stand in Long Beach… heaven. I think I could seriously live on fish tacos.

]]> By: Jess http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-504 Jess Mon, 22 Feb 2010 23:23:39 +0000 http://www.openlybalanced.com/?p=961#comment-504 Ooh, maybe I'll just omit the bun then. One less thing for me to have to learn how to make! Ooh, maybe I’ll just omit the bun then. One less thing for me to have to learn how to make!

]]> By: Maggie http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-500 Maggie Mon, 22 Feb 2010 20:55:01 +0000 http://www.openlybalanced.com/?p=961#comment-500 OMG. I haven't had a fish taco since I left San Diego. They were so good. I have no idea what was in them. But they were so good. OMG. I haven’t had a fish taco since I left San Diego. They were so good. I have no idea what was in them. But they were so good.

]]> By: Heather Lackey http://www.openlybalanced.com/real-food-challenge-week-3/comment-page-1/#comment-497 Heather Lackey Mon, 22 Feb 2010 18:36:00 +0000 http://www.openlybalanced.com/?p=961#comment-497 I've never had bratwurst on a bun, actually, just on a plate. With mustard (and sometimes a side of sauerkraut). Mmm. I’ve never had bratwurst on a bun, actually, just on a plate. With mustard (and sometimes a side of sauerkraut). Mmm.

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