Nourishing Gluten Free Meal Planning

MONDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with stewed berries & filmjolk yogurt
D: Broccoli quiche with raw cheese
>Make beet kvass
>Bake Neanderthin paleo cookies (from "Neanderthin" by Ray Audette)
>Prepare a nourishing herbal infusion

TUESDAY
B: Toasted & crumbled paleo cookie "granola" with filmjolk & fruits/berries
D: Shepherd's pie with mashed cauliflower crust
>Thaw ground beef
>Bake coconut milk pudding
>Soak pine nuts

WEDNESDAY
B: Coconut milk pudding with fruits
D: Sweet potato gnocchis (adapted from "The Gluten-Free Italian Cookbook" by Mary Capone) with oven roasted chicken drumsticks
>Make pine nut milk
>Thaw chicken
>Bake almond flour bread (slice & freeze for later)

THURSDAY
B: Smoothie with nut milk or yogurt
D: Rustic almond flour pizza with side of veggies or salad
>Make chicken stock
>Prepare nourishing herbal infusion

FRIDAY
B: Leftover coconut milk pudding with fruits/berries
D: Oven roasted root vegetables with grilled salmon & salad greens
>Bake bean brownies (cut & freeze for later)

SATURDAY
B: Almond flour bread with yogurt & artisan strawberry jam
L: Omelet with greens/veggies & raw cheese
D: TBD
>Soak GF oats overnight with yogurt

SUNDAY
B: Overnight muesli with yogurt, nuts & fruits/berries
L: TBD
D: TBD

Bonny Clabber

As I mentioned in a previous post, I made some Bonny Clabber.
Since it was my first attempt, I figured that I'd try with a small quantity of raw milk (2 cups).
I found some more info on how to make clabbered milk in "Full Moon Feast: Food and the Hunger for Connection" by Jessica Prentice, except that I didn't add any salt to mine.
It takes about 1 to 4 days for the milk solids to separate from the whey. I expected to obtain 1 cup of clabbered milk and 1 cup of whey, which was about right.
The milk started to separate last night but I wanted to wait until this morning to strain it.
Clabbered milk looks like soft, creamy cottage cheese (in the book, the author says that you can keep it for 7 days in the fridge). It is traditionally eaten with molasses and spices, since I don't like molasses (maybe it's a cultural thing, people don't use molasses in France), I'll try to honey or maple syrup instead.
I also kept the raw milk whey in the fridge for later use (I read somewhere that you can keep whey for 6 months; I doubt that 1 cup of whey will last me that long). I'm very interested in trying Beet Kvass, both with red and yellow beets...Maybe I'll try next week ;).

Gluten Free-Paleo-SCD Rustic Pizza Crust

I tried a few variations of this recipes but this one seems to be my favorite ;).

Ingredients:

• 1 cup almond flour/meal, preferably freshly ground (for savory recipes, I usually prefer using the non-blanched variety...It also gives a more rustic look to the crust)
• 2 tbsp chestnut flour
• 1 tbsp flax meal, preferably freshly ground
• 1 organic egg
  
• A splash of extra virgin olive oil

Preheat the oven to 350F.
Meanwhile in a bowl, sift the chestnut flour and mix it well with the almond and flax meal.
In a separate bowl, whisk the egg with the oil. Then incorporate the wet mixture to the dry one.
You should have a compact, sticky dough.
Line a baking sheet with some parchment paper. Place the dough on it and cover the dough with a large piece of plastic wrap. Flatten the dough with your hands until desired result (remember this is a rustic pizza, so neither the edges nor the shape have to be perfect).
Place the baking sheet in the oven for about 8 minutes, then remove it. Flip the crust and remove the parchment paper.
Bake the other side of the now naked crust for 5-7 minutes (watch it carefully because the it can turn brown fast).
Let your crust cool a little bit, then add your favorite tomato sauce & toppings and bake the pizza until you think it's done (it usually takes an additional 5-10 minutes).
Enjoy your grain free pizza!

This recipe also makes fine crackers! Just pre-cut prior to baking...

Nourishing Gluten Free Meal Planning

This week I would like to try making some bonny clabber. I read about it on The Nourished Kitchen. I would keep the whey for later use (for making beet kvass for example - something I haven't tried yet).
I'm still cutting on sugar/sweets and would like to try having savory breakfasts. I am ok with raw dairy, eggs, GF grains and greens but I probably won't go as far as having meat or fish for breakfast!

MONDAY
B: Overnight muesli with berries and nuts
D: Buckwheat "polenta" with seasonal vegetables and raw cheese
>Bake coconut flour bread (double the recipe and freeze slices)

TUESDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with unsweetened applesauce and a little maple syrup
D: Swiss chard quiche
>Prepare filmjolk yogurt
>Grind fresh wild rice flour for quiche's crust
>Bake sugar-free neanderthin cookies (from "Neanderthin" by Ray Audette)

WEDNESDAY
B: Smoothie with homemade yogurt or nut/seed milk
D: Shepherd's pie with mashed cauliflower crust and side of kimchi
>Soak Scottish oats overnight

THURSDAY
B: Soaked oatmeal with raw/nut milk and blueberries
D: Rustic almond flour pizza with sauteed greens or salad
>Bake SCD cherry clafoutis

FRIDAY
B: Cherry clafoutis with homemade yogurt
D: Quinoa with oven roasted chicken drums & seasonal vegetables
>Rinse and soak quinoa in the morning
>Thaw chicken
>Defrost homemade pancakes

SATURDAY
B: Soaked buckwheat & wild rice pancakes with fruits/berries and a little maple syrup
L: Omelet with raw cheese and vegetables/greens
D: TBD
>Soak muesli overnight with yogurt

SUNDAY
B: Overnight muesli with berries and nuts
L: TBD
D: TBD

Other nourishing foods to prepare throughout the week include:
-Homemade yogurt with raw milk
-Soaked nut/seed milks
-Nourishing herbal infusions
-Broths
-Nut & GF grain flours

A Healthy Natural Glow

It should be so obvious that nobody should need to remind us:
http://www.sonofgrok.com/2009/03/sog-primal-product-healthy-glow/

Also:
http://oreganicthrifty.blogspot.com/2009/05/natural-sunscreen-protection-with-real.html

Nourishing & Gluten Free Meal Planning

I'm currently reading Ramiel Nagel's book "Cure Tooth Decay - Heal & Prevent Cavities with Nutrition". It's really a no non-sense book and I am very impressed with it. My teeth have paid the price of several years of hidden gluten intolerance, refined flours and sugar (my hypoglycemia didn't help).
Now I'm focusing on healing my teeth (and my body) with nutrition, especially since the last 2-3 months. And believe it on not but my teeth are already doing better. My front teeth were almost transparent due to demineralization/enamel loss and now they are almost completely opaque. I still experience some gum sensitivity (especially since I've had dental work done on my teeth) but I believe it is improving too.
I also decided to cut on natural sugars, keeping them to a minimum and I feel much better. My liver isn't cranky anymore. I was worried that my hypoglycemia would strike back but it isn't the case. I don't even crave chocolate or desserts anymore. I used to have tea with honey several times a day, now I've replaced honey with coconut sugar (except at night). I try to have nourishing and satisfiying meal so that I don't feel hungry or crave anything later.
When I need a snack I usually go for one or more of the followings: yogurt, fruits/berries, nuts/seeds, unsweetened applesauce, nut/seed milk.
I've also increased my protein and fat intakes but don't do/feel well with large amounts of those.

Here's my Nourishing Meal Planning for the Week:

MONDAY
Breakfast: Coconut flour & blue cornmeal bread (adapted from "Cooking with Coconut Flour" by Bruce Fife) with yogurt and berries
Lunch: TBD
Dinner: Vegetable quiche
>Freeze leftover cornbread for later
>Soak Scottish oats overnight
>Soak sunflower seeds overnight

TUESDAY
Breakfast: Soaked oatmeal with raw milk and berries
Dinner: SCD shepherd's pie with mashed cauliflower, sweet potato or butternut squash crust
>Thaw ground lamb
>Make sunflower seed milk
>Make almond flour crackers
>Soak raw buckwheat groats & wild rice overnight

WEDNESDAY
Breakfast: Overnight buckwheat & wild rice pancakes
Dinner: Rustic coconut flour pizza or almond flour pizza with salad
>Freeze leftover pancakes for later
>Soak muesli overnight with yogurt

THURSDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Dinner: Grain free zucchini beef lasagna (adapted from "Healing Foods" by Sandra Ramacher)
>Thaw ground beef

FRIDAY
Breakfast: Smoothie with yogurt or nut/seed milk
Dinner: Quinoa & rice blend with grilled fish & sauteed vegetables
>Soak quinoa and brown rice
>Thaw fish

SATURDAY
Breakfast: Quick paleo pancakes with matsoni yogurt and berries
Lunch: Omelet with vegetables & raw cheese
Dinner: TBD
>Soak Scottish oats overnight
>Soak almonds overnight
>Freeze leftover pancakes for later

SUNDAY
Breakfast: Soaked oatmeal with raw/nut milk and fruits
Lunch: Bean burgers (adapted from "Healing Foods" by Sandra Ramacher)
Dinner: TBD
>Prepare and freeze bean burgers for later use
>Make almond milk

Other nourishing foods to prepare throughout the week include:
-Homemade matsoni yogurt with raw milk
-Nut/seed milks
-Nourishing herbal infusions
-Beef broth
-Nut & GF grain flours
-Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife)

Nourishing Gluten Free Meal Planning

MONDAY
Breakfast: SCD Hot Cereal
Dinner: Vegetable/green quiche
>Make almond milk
>Bake tahini breakfast crunchies
>Soak Scottish oats overnight

TUESDAY
Breakfast: Soaked oatmeal with almond milk, peaches & blueberries
Dinner: SCD rustic pizza with mushrooms and squash soup (with homemade lamb broth)
>Bake carrot muffins
>Prepare nourishing herbal infusion

WEDNESDAY
Breakfast: carrot muffins with coconut flour + yogurt
Dinner: rice blend with cider braised chicken (from "Apple Cookbook" by Olwen Woodier)
>Soak a blend of brown rice and wild rice
>Thaw chicken drumsticks
>Soak nuts/seeds overnight

THURSDAY
Breakfast: Cream of buckwheat
Dinner: Fish & veggies "en papillotte" (baked in greaseproof paper) with leftover rice
>Make nut/seed milk
>Thaw fish

FRIDAY
Breakfast: Smoothie with yogurt or nut milk
Dinner: TBD

SATURDAY
Breakfast: Dan's SCD/grain free pancakes
Lunch: Omelet with vegetables
Dinner: TBD
>Soak muesli overnight with yogurt
>Freeze leftover pancakes for later

SUNDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Lunch: Homemade burgers
Dinner: TBD

SPRING

"East Wind, all that you are -
Season of springtime, house of yellow warmth, dawning of day, home of the sunrise fires.
Dwelling place of the eagle and the hawk.
Guardian of the infants.
Place of new beginnings, fresh dreams, and rising sap,
The planting of seeds, and the birth of young.
Guide use through this time of rekindled hope and freshening light.
Help us to find the dreams and tasks that our ours for the coming year
And to balance ourselves carefully between focus and flexibility.
Show us how to move your unbridled creative energy through our hearts and bodies
As surely as the deer move through labor and birth,
As phlox opens to its flowering.
Keep us steeped in our wildness for at least one season
So that our dreams are not domesticated or restrained.
East Wind, blow through us. Bring us your blessings and your wisdom."

From "Why Buffalo Dance - Animal and Wilderness Meditations through the Seasons" by Susan Chernak McElroy

Teachings from the Birds

I have a lot of birds coming to my porch to feed and rest; mainly house finches and mourning doves. The doves are elegant, shy and zen masters when they don't get scared.
The finches are hyperactive and quite noisy at times but they're fun to watch and they are good company ;).

I've spent some time watching the finches, they are very social birds. Their mating ritual is very cute: the fluffy female whistles and shake her plumage to get the male's attention and to be fed by him.

I have also noticed that these birds truly care for each other whether they are related or not. A handicapped or sick bird will be helped, watched over and even fed by another bird. I've seen it happen today again: there was a female finch on the porch that seemed sick and/or tired. She stayed there for a while, leaning on her right side. Then I saw a male expressing some concern (he had already a mate) : he looked at her and fed her a few times (and this was no mating ritual) before he left.

I was worried about this little female too, wondering if I should come out and try to help her. Thankfully, after a little while, she managed to feed and drink then explored the porch a little and took off.

This shows that birds (and other animals as well) are socially organized, interact will intelligence (they are not genetically predisposed to act a certain way unlike what my philosophy teacher used to say...that man obviously never had a pet) and communicate in many ways probably beyond our understanding (I suspect some form of telepathy and a common consciousness).

I believe animals know more about being human (and humane) then we do...WE are the animals, the savages!

Mondays in the Kitchen...

Summer is already here.
At the Farmers Market, you can already find the first Summer fruits: strawberries, cherries even melons! I will have a little longer for peaches and figs.
One of my goals is to learn more about preserving techniques (including lacto-fermentation) to be able to make my own preserves and enjoy the Summer's bounty even during Winter time.
I am pretty much done with Summer planting in the kitchen garden (all my pots are taken).
We should have some greens (including New Zealand Spinach which thrives on heat), a few vegetables (heirloom tomatoes, blue jade corn - it's the first time I grow corn!), berries (raspberries, gooseberries, blackcurrants and alpine strawberries), fruits (figs - maybe later in the season, sweet lemons and Minnesota midget cantaloupes - also my first time growing melons) as well as herbs (culinary & medicinal) and a few flowers.
I hope to have a decent harvest so that I can depend a little less on the Farmers Market (which offers better quality and usually better deals than the grocery store).

Anyway, here's my Gluten Free Meal Planning for the Week:

MONDAY
Breakfast: Soaked muesli with yogurt, fruits and nuts
Dinner: Vegetable quiche
>Bake coconut flour bread, slice and freeze for later
>Soak sunflower seeds overnight

TUESDAY
Breakfast: (Green) Smoothie
Dinner: Sauteed rice and veggies with veal scallopinis
>In the morning: bake "Mock" Oatmeal Cookies with soaked sunflower seeds ("Mother Necessity - Gluten Free/Casein Free Recipes" by Cristin Fergus)
>Bake blueberry muffins with coconut flour ("Cooking with Coconut Flour" by Bruce Fife)

WEDNESDAY
Breakfast: Blueberry coconut muffins with yogurt
Dinner: Polenta lasagna with salad greens

THURSDAY
Breakfast: "Mock" oatmeal cookie granola with yogurt and fruits
Dinner: Rustic SCD or cauliflower pizza
>Prepare avocado pudding
>Make filmjolk yogurt

FRIDAY
Breakfast: Coconut flour bread with jam and yogurt
Dinner: Steaks with rice pasta and homemade tomato sauce
>Soak raw buckwheat groats overnight

SATURDAY
Breakfast: Overnight buckwheat pancakes (blender batter)
Lunch: Omelet with salad
Dinner: TBD
>Freeze leftover pancakes
>Soak muesli overnight with yogurt
>Prepare coconut griddle cakes

SUNDAY
Breakfast: Soaked muesli with yogurt, "mock" oatmeal cookie granola and fruits
Lunch: Homemade burgers with coconut griddle cakes (paleo buns)
Dinner: TBD

Wild Blackberry in Bloom

This is the Himalayan blackberry (very common around here), easy to recognize with its beautiful purple canes ;). The brambles are just starting to bloom.
I'm looking forward to our first blackberry harvest in July...These berries are so sweet and juicy, and what a great medicinal plant!

Gluten Free Meal Planning

MONDAY

Breakfast: leftover coconut-quinoa pancakes with homemade yogurt and fruit
Dinner: oven roasted root vegetables with veal scallopinis and salad greens

>Bake, slice and freeze GF quinoa bread
>Bake breakfast crunchies
>Prepare paleo apple sorbet
>Thaw pumpkin puree

TUESDAY

Breakfast: pumpkin smoothie (with homemade matsoni yogurt)
Dinner: vegetable quiche and/or soup

>Prepare hibiscus ice tea
>Bake GF crispy ginger cookies with coconut sugar
>Prepare filmjolk yogurt
>Soak scottish oats* overnight

WEDNESDAY

Breakfast: soaked scottish oatmeal* with blueberries and coconut milk
Dinner: shepherd's pie with cauliflower or sweet potato crust

>Prepare soaked muesli overnight

THURSDAY

Breakfast: soaked muesli with fruits and nuts
Dinner: SCD/paleo rustic pizza with mushrooms

>Make sesame milk
>Bake cherry clafoutis

FRIDAY

Breakfast: cherry clafoutis with homemade yogurt
Dinner: TBD

>Thaw pumpkin puree
>Prepare pumpkin pancake batter with almond flour

SATURDAY

Breakfast: paleo pumpkin pancakes
Lunch: omelette and/or salad
Dinner: TBD

>Freeze leftover pancakes

SUNDAY

Breakfast: TBD

Lunch: TBD

Dinner: TBD

*Note that Bob's Red Mill Scottish oats aren't certified gluten free but I tolerate them.

Mondays in the Kitchen...

I don't usually have much time for cooking and baking during the weekend. So I end up doing my cooking on Monday: essentials for the week, planning of meals, how to use and preserve fresh produce before they go bad, what do do with leftovers, yogurts, broths, soups...etc

Since I know this is going to be a warm week and I have half a jug of organic apple juice in the fridge, I figured it was a good time to prepare a paleo apple sorbet (see the "Apple Ice Kreme" recipe).

I also baked some breakfast crunchies, since we don't buy commercial cereals anymore. I don't miss them but my husband does. And they make a quick, convenient breakfast with a little raw/nut milk + fresh & dried fruits. I also use these crunchies in trail mixes and as snacks.

I also enjoy having a slice or two of GF bread (see Bread on a Gluten Free Diet for recipes). This time I tried a different recipe: Quinoa Cornbread with soaked/sprouted quinoa. I usually freeze slices for later use.

I bought some cherries at the farmers market (the first cherries of the season) and they will probably end up in a clafoutis...I used to bake all sorts of clafoutis in France and before becoming gluten intolerant. It's not easy finding a decent GF clafoutis recipe, I intend to give this one a try: http://www.pattycake.ca/recipes/classiccherryclafoutis

Lilac Oil Update

I know some of you have been wondering about my lilac infused oil.
Well, I strained it today and it has a nice yet light lilac scent.
I've been lucky to find some more lilac branches at the farmers market yesterday so I decided to re-infuse my oil with fresh lilac blossoms a second time. I expect my oil to have a stronger scent in 6 weeks from now ;).

Reasons to Give Up Grains

I haven't managed yet to go entirely grain free because I experience weakness and my hypoglycemia comes back.
But if I stick to 1 serving a day (2 servings maximum) then I'm fine.
My liver doesn't like too little nor too much carbs/sugar...It's all about fine tuning.
I eat plenty of vegetables including greens, root vegetables and squashes. I've also increased my protein and fat intakes but I don't feel well if I have these in large quantities.
I have legumes only in small quantity and properly prepared because they too are hard to digest.

Anyway, this is an interesting article:
http://nourishedkitchen.com/against-the-grain-10-reasons-to-give-up-grains/

GF Pumpkin Brownies

I love alternative cuisine! And this brownie came out great: nice texture and great taste!
I adapted this recipe from KerryAnn Foster's Peanut Butter Squash Brownies recipe.

Ingredients:

• 1 egg
• 1 cup raw almond butter
• 1/4 to 1/3 cup raw agave syrup
• 1/2 tsp GF baking powder (optional but not necessary)
• 1/2 cup pumpkin or squash puree - fresh, canned or thawed (sweet potato puree may work too)

Preheat the oven to 350 degrees. Meanwhile, grease a 8"x8" square pan.
In a bowl, whisk the egg with the almond butter and the agave syrup until smooth.
Then add the baking powder and the pumpkin/squash puree and mix thoroughly.
Pour the batter into the pan and bake for 25-30 minutes (use a toothpick to make sure it's fully baked). Let the brownies cool a bit, then cut and enjoy ;).

Note that I'm not a big fan of baking powders: I don't think it's needed in this recipe. However if you like your brownies more airy and without the baking powder, you can separate the egg yolk from the white. Beat the egg white until fluffy and incorporate the egg white to the batter right before pouring into the pan.

Swine Flu Prevention the Natural Way

I know we're all a little worried right now but there's no reason to panic!

Here are a few things you can do:

• Strengthen your immune system with herbs (elder blossoms and berries, lemon balm...etc), vitamin C (from natural source: berries, citrus fruits, hibiscus tea, rosehips, kiwi, mango...etc), coconut oil, bee products (I have experienced the healing properties of propolis), probiotics and fermented foods (yogurt, kimchi, sauerkraut...etc)
  
• Eat wholesome and nourishing foods
• Don't stress: stress weakens the immune system
• Get proper sleep
  
• Stay hydrated with water, homemade lemonade (rich in vitamin C as well), apple cider vinegar drink (1 tsp apple cider vinegar (herbally infused even better) + 1 tsp honey + hot water - my personal preference - but cold water works too), herbal teas (hot or cold), nourishing herbal infusions, homemade fruit/veggie juices and smoothies (avoid commercial juice which often have added flavorings and are overly sweet)...

I also recommend you read the following posts:

• 7 Immune Boosters in Light of the Swine Flu http://www.thenourishinggourmet.com/2009/04/7-immune-boosters-in-light-of-the-swine-flu.html

• Critical Alert: The Swine Flu Pandemic – Fact or Fiction? http://articles.mercola.com/sites/articles/archive/2009/04/29/Swine-Flu.aspx

• Concerned About the Swine Flu? Do Your Research & Boost Your Immune System http://www.nourishingdays.com/?p=1352

• Avoiding the The Cytokine Storm and Swine Flu Panic http://bearmedicineherbals.com/?p=633
  

2ND BI-MONTHLY BOOK GIVEAWAY/RAFFLE

Reserved to US customers placing an order in my Etsy shop between May 1st and June 30th, and who wish to participate to the raffle.
The book chosen for this giveaway is "Organic Beauty" by Josephine Fainley. The winner will be notified by email on June 30th.

May 1st : Beltane Sale at Alchemille's Garden

My Mother always refers to Beltane's Eve as Walpurgis Nacht. In German folklore, it's the night when Witches and Fairies come out and can be seen.

Therefore on May 1st, I'll be offering -25% off selected Faery items,

including the following ones:

*TEAS*

Les Fées de l'Aube

Cottage Fairy Blend

Faery Magick

Timeless Tea

All my Luna/Moon Teas

*SKINCARE / BODYCARE*

Summer Fairy Facial Elixir

Spring Fairy Facial Elixir

Cottage Fairy Facial Elixir

Faery Cream

Calendula Spring Balm (Lip Balm)

Ancient Forest Cream

Wise Woman Spring Cream

My Fair Lady Face Powder

*PAMPERING PACKS*

Summer Fairy Beauty Pack

Very Faery Pampering Pack

Moon Goddess Lunar Pampering Pack

Please note that starting from May 1st, I'll be switching to my Summer Catalog. Some items may not be available afterwards.

PAMPERING PACKS

Lately I am into Pampering Packs which are combos of teas, oils and/or creams with a theme.

I currently offer 5 of them:

• The Moon Goddess Lunar Pampering Pack contains 4 Luna Teas to align yourself with the 4 main phases of the Moon
• The Triple Goddess Tea Time Pack contains 3 teas for women. These teas are nourishing, soothing and healing. They are really tasty too and personal favorites!
• The Very Faery Pampering Pack contains 1 Faery Cream and 1 Faery Tea of your choice (there are 3 to choose from)
• The Bellydancer Pampering Pack contains 1 Bellydancer Blend, 1 Moroccan Face Mask and 1 Moroccan Body Scrub
• The Summer Fairy Beauty Pack contains 1 Faery Cream and 1 Summer Fairy Facial Elixir (Fairy Beauty Packs vary with the Seasons)

Feel free to check individual listings for ingredients and informations.

Bread on a Gluten Free Diet

If there is a major food that one often has to give up on a gluten free diet: it's bread!
Don't be fooled by gluten free bread mixes and recipes that contain a long list of ingredients (including, very often, lots of starches and gums), they result in barely edible "foods" with a dense, sticky spongy texture that no purist would ever call bread!

So what can you do?

If you CAN'T have grains at all (even gluten free ones), try the following recipes which I recommend because I have tried them myself:

-Elana's Simple Bread (made with almond flour but can be made with any nut or seed flour) http://www.elanaspantry.com/simple-bread/

-Elana's Sandwich Bread (also made with almond flour and other ingredients)
http://www.elanaspantry.com/gluten-free-bread-20/

-Coconut Flour Bread (obviously made with coconut flour. Butter/ghee can be replaced by coconut oil. This recipe can be found in Bruce Fife's book "Cooking with Coconut Flour")
http://www.cheeseslave.com/2008/11/26/coconut-flour-bread/

You may also consider:
-Kiva's Golden Flax Bread (made with flax meal and some almond meal) http://bearmedicineherbals.com/?p=394

You can also check these Paleo Baking Recipes (which include breads, pancakes, cakes, muffins and cookies):
http://paleofood.com/baked.htm

Now, if you CAN have GF grains, why not try my customizable Faux Bread Recipe?

For this FAUX BREAD, you'll need:

• 1 cup to 1 1/4 cups of nut or seed flour/meal of your choice (freshly ground is better)

• 1 cup cooked and cooled grains - leftovers are fine (make sure to presoak the grains for 8 hours in slightly acidic water prior to cooking, in order to maximize the absorption of nutrients).

• 1/4 cup to 1/2 cup of flour of your choice (chestnut flour, wild rice flour, flaxmeal...etc)

• 2 eggs

• 1/2 tsp to 1 tsp agave syrup, maple syrup or honey (you can also try substituting these with mesquite flour)

• 1/8 tsp to 1/4 tsp sea salt (I like the Himalayan salt)

• 1/2 tsp GF baking powder

• 1/2 tsp apple cider vinegar

• Water or nut milk, if necessary
  

Preheat the oven to 350 F.
In a large bowl, mix the nut flour, cooked grains, flour, sea salt and baking powder.
In another bowl, whisk the eggs with the sweetener and the vinegar.
Stir the wet mixture into the dry one and mix thoroughly.
If the batter is to dry, add a little bit of water or nut milk but make sure the batter remains thick and not liquidy.
Pour the batter in a greased 6"x 3" baking pan and place the pan in the over. Bake for 45 to 55 minutes.
Wait for the bread to cool before slicing and serving.

Tip #1: I prefer using my Anchor Hocking square "Bake N Store" glass pan. I can get bigger slices with this pan.

Tip #2: Freeze the slices for later use. You can also keep the bread in the fridge but keep in mind that GF bread generally doesn't stay fresh as long as store bought bread.

Other good GF bread options are homemade crepes, pancakes (use buttermilk and let the batter soak overnight), flat bread made with soaked grains, muffins, popovers and scones.

Note that legumes and grains naturally contain phytates which prevent your body from absorbing nutrients if they are not properly prepared, which means that they either need to be soaked, fermented or sprouted.

I will recommend some cookbooks in a future post...In the meantime, enjoy your breads ;).

Traditional Foods for Every Budget

This article can help you make the wisest choices with your budget when grocery shopping.
http://nourishedkitchen.com/good-better-best-traditional-foods-for-every-budget/

EARTH DAY SALE AT ALCHEMILLE'S GARDEN

Celebrate Earth Day with Alchemille's Garden

On April 22nd, I offer -25% off everything in my Etsy Shop
(Discount will be refunded through paypal)

April's Tea Selection: GREEN WITCH BREW

This wonderful blend comes straight from the Green Witch's Herb Garden ;). It has a very pleasant floral/herbal aroma and is really soothing. This tea can be enjoyed both in the morning and in the afternoon.

My Green Witch Brew is hand blended with organic black tea, organic lavender, organic rosemary, organic lemon balm & pesticide-free rose petals.

Enjoy ;).

Puffed Grains and Breakfast Cereals, should we eat them?

These are pretty scary experiments and I feel for those poor rats (may they rest in peace).
I only eat corn flakes once in a blue moon and I eat rice cakes when I don't have the time or all the ingredients to bake some GF/SCD bread.
I was aware that puffed/extruded cereals were unhealthy and somewhat toxic because the process and the stress caused to the grains is far from natural.
This article has inspired me to stop eating them all together...
I think I'm going to bake a coconut flour bread tonight...

http://editor.nourishedmagazine.com.au/articles/puffed-grains-should-we-eat-them

Please Read This...

"Protect Your Freedom to Eat Nourishing Food and Support Small Farmers"
http://www.thenourishinggourmet.com/2009/03/protect-your-freedom-to-eat-nourishing-food-and-support-small-farmers-against-hr-875.html

and

"HR 875 - The Death of Farmers Markets, CSAs and Local Food"
http://nourishedkitchen.com/fight-hr-875-food-safety-modernization-act-of-2009/

Alchemille's Garden featured in Creepy Queen Magazine

Check this out ;):
http://creepyqueen.webs.com/apps/blog/entries/show/595349-a-touch-of-magic

Matcha Green Tea Soaps

Here they are, as promised!...And all natural (you know me) ;).
I enjoy making soap and would like to make some more often, using either hydrosols/floral waters or teas (especially my own signature blends).
These Matcha Green Tea Soaps are handmade with saponified oils (olive oil, palm oil, coconut oil) with coconut milk, organic nettle infusion (with spring water), camellia oil, matcha green tea, french green clay, raw mountain honey and benzoin tincture (a natural preservative).
If you are not familiar with matcha, it's the powdery green tea traditionally used in Japanese tea ceremonies.

March's Tea Selection: Madame Butterfly

Madame Butterfly is one of my favorite. I wish more people knew about it because it deserves to be better known and fully appreciated. Madame Butterfly is a floral blend: aromatic, springy, delicate and feminine. For this precious brew I blend white tea with lilac, pesticide-free rose petals & pesticide-free jasmine blossoms...Faery Blessings in a cup ;).

A Conversation with Frank MacEowen

Probably not his latest interview but interesting nonetheless...

http://www.lightworks.com/MonthlyAspectarian/1997/December/1297-07.htm

My Current Read : "The Opening of the Way - A Practical Guide to the Wisdom Teachings of Ancient Egypt" by Isha Schwaller de Lubicz

An interesting, complex and enlightening read infused with esoteric knowledge (which makes a lot of sense once explained) such as alchemy and astrology. Highly recommended.

From the back cover:
"...In our present era, research into human nature has taken a biological, chemical, and mechanical direction that offers few helpful answers to questions about how life ought to be lived. The nervous imbalance caused by this analytical mentality cannot tolerate silence or stillness - essential elements of intuition and spiritual experience.
The author helps us recognize that it is by the path of silence and meditation that we understand our relationship to the universe. She introduces us to states of subtle energy that enable us to rise above the "animal man" and offers an overview of the human body that shows how the organs and bloodstream are connected to sources of vital energy. If we apply this knowledge correctly, we can gain awareness of the harmony that governs the human organism and how it is related to corresponding functions in the universe. Above all, The Opening of the Way guides us to the intelligence of the heart, which is our key to self-mastery and our connection to higher consciousness."

Lilac Infused Oil

A few months ago while searching on the web about scented infused oils, I read the post of a lady who said she likes lilac infused oil...I thought that was a neat idea since I really like lilac.
I went to the farmers' market yesterday and was surprised to already find some fresh lilac branches. I didn't want to miss the opportunity to make my scented oil, especially since lilac season (at least if you don't grow your own) is short.
When making scented oil, you want to choose an unscented or lightly scented carrier oil that won't mask the scent of the flowers. I tightly packed my flowers in a glass jar and covered them with a blend of sunflower oil, sweet almond oil and extra virgin olive oil.
I will leave the jar in a sunny spot for 6 weeks (at least) and hopefully I'll be blessed with a wonderfully scented oil ;).
I'd like to try this experiment with tuberose flowers too (my florist carries them on a regular basis), they have a strong and somewhat sweet scent and I know that they are used in the perfume industry.

Fresh from the Garden...

I'm happy to have grown a decent size bok choy/pak choy. I had to harvest it because it was starting to be covered by a myriad of sticky aphids (they love brassicas)...After a couple soakings in cold water and vinegar, they were all gone!

Announcing First Bi-Monthly Book Giveaway

This book giveaway is reserved to customers placing an order in my Etsy shop between March 1st and April 30th, and who wish to participate to a raffle.
The book chosen for this giveaway is "Herbal Tea Remedies" by Jessica Houdret (I happen to have 2 copies of this book).
The winner will be notified by email on April 30th.

How Long Should You Keep Items in the Freezer

Translated from "L'Armoire aux Conserves" by Marie-Françoise Delarozière & Elisabeth Pistre:

1. Fruits in sugar or syrup: 1 year
2. Fruits without added sugar, stewed fruits/compotes & butters: 6 months
3. Homemade ice cream: 3 months
4. Commercial ice cream: 1 year
5. Milk and dairy products: 3 months
6. Vegetables: nearly 1 year, except for onions: 3 months
7. Bread: 1 or 2 months
8. Fresh aromatic herbs: 3 months
9. White fish: 6 months
10. Fatty fish: 3 months
11. Shellfish: 3 months
12. Raw meat: 3 to 9 months, depending on thickness
13. Cooked meat: 2 to 3 months
14. Rabbit, fowl and game: 6 months
15. Chicken: 9 months
16. Giblets, ground meat and sausages: 1 or 2 months
    

Tropical Smoothie / Smoothie Tropical

A little bit of sunshine and a healthy dose of vitamins in your cup...A great way to start the day ;).

For 1 serving:

• 1/2 cup tangerine or orange juice / 125 ml de jus de clémentine ou d'orange
• 1/2 banana sliced / 1/2 banane coupée en tranches
• A few pieces of frozen mango / Quelques morceaux de mangue surgelée
• A few pieces of frozen pineapple / Quelques morceaux d'ananas surgelée

Pour the juice in the blender then add the banana and the frozen fruits. Blend until smooth and enjoy ;).

Variations: you can substitute the juice with (light) coconut milk or coconut water.

Verser le jus dans le mixer, puis ajouter la banane et les fruits surgelés. Mixer jusqu'à liquefaction puis déguster ;).

Pour varier un peu: on peut remplacer le jus par du lait de coco dilué ou du jus de coco.

Bye, Bye Potatoes!

My potato plant was dying so I had to pull it from its container, without any struggle.
I think I started it too early, plus we've had many sudden weather changes and temperature fluctuations...It was just too much for the poor plant to handle!
Maybe I'll try again in a few months from now...

I retrieved 2 decent size potatoes from the container but since the plant didn't reach its flowering stage, I will have to discard them. I can tell from the skin's coloration that they're not fully mature anyway.

Simple Raw Dessert

A favorite of mine when I crave something sweet ;).

For 1 serving, you'll need:

• 1 apple, peeled and diced
• 1 or 2 tbsp of unsalted raw crunchy almond butter (but I don't really measure)
• About 1 tsp of shredded coconut
• Some raisins
• Dark chocolate chips or raw cacao nibs (I omit these at night because of the caffeine)

Simple, fast and tasty...Enjoy ;)!

FOUR SEASON SKIN ELIXIR

With my new Four Season Skin Elixir, I blended an oil that can be used on a daily basis and any time of the year. A silky and moisturizing oil that is easily absorbed by the skin, yet not greasy.

This Skin Elixir is a blend of 4 oils, each one representing a season: organic sunflower oil for the Spring (we have fields of fragrant wild sunflowers blooming here during this season), plum kernel oil for the Summer (this one is naturally fragrant), organic sweet almond oil for the Fall and shea nut oil for the Winter (this oil does wonders for dry skin and harsh weather conditions) + a little vitamin E.

Hope you'll enjoy this oil as much as I do ;).

February's Tea Selection: French Romance

With Valentine's Day approaching, I couldn't miss the opportunity to offer this very Parisian blend. It seems simple at first but it's subtle and sophisticated. A bewitching brew that just asks to be shared ;).

My French Romance tea is a blend of organic black tea, organic vanilla rooibos, pesticide-free rose petals and organic orange peel.

Enjoy ;).

Kitchen Garden Smoothie / Smoothie du Potager

I enjoy starting the day drinking a cup of this delicious and nutritious smoothie. It is naturally sweet so there's no need to add anything.

J'aime bien commencer la journée en buvant un verre de ce delicieux soothie qui est très nourissant. Il est naturellement sucré donc nul besoin d'ajouter quoique ce soit.

For 1 serving:

• 1/2 cup apple-carrot juice (preferably freshly pressed) / 125 ml de jus pomme-carotte (préférablement fraîchement pressé)
• 1 banana (just ripe) / 1 banane (tout juste mûre)
• 3 baby beet leaves / 3 feuilles de jeunes betteraves

Pour the juice at the bottom of the blender. Slice the banana and the beet greens, then put then in the blender. Blend the mixture until smooth or to your liking and...Enjoy ;).

Verser le jus au fond du blender. Couper la banane en rondelles et les feuilles de betteraves en lanières, puis les mettre dans le blender. Mixer jusqu'a obtention d'une texture liquide ou de votre goût puis...Deguster ;).

Recommended Gluten Free Cookbooks

First of all I'd like to talk about "The Art of Baking with Rice Flour". I didn't know what to expect from this little book when I ordered it, because nobody reviewed it yet.
The recipes are fairly simple and with few ingredients. To my surprise very few of them contain xanthan gum (which I don't use) or potato/cornstarch (which I try to avoid). The author even suggests using sweet rice flour instead of cornstarch for people who are allergic to corn.
This book contains recipes for yeast breads, quick breads, cakes, cookies, pies and even flour mixes. I just tried the crepe recipe, it was wonderful. These were the best crepes I've had in years, light and airy...Highly recommended!

I also would like to mention "The Birkett Mills Buckwheat Cookbook". Recipes use buckwheat and kasha/toasted buckwheat in their various forms: flour, groats...etc. Not all the recipes are gluten free but I think they can be adapted to a gluten free diet. This booklet contains recipes for appetizers, salads, soups, entrees, side dishes, breads and desserts.
The buckwheat sugar cookies were a hit! I used a blend of buckwheat and kasha flours (though the recipe only mentioned buckwheat flour). The cookies came out very light and tasty (though a little bit sweet for my own taste). I got inspired by this recipe to bake my own GF Lebkuchen next Christmas!

These 2 cookbooks are fairly inexpensive and can be found on Bob's Red Mill website.

Mimetic Nut Bread / Pain de Mîme aux Noix

In this recipe I used ground walnuts, it gives the bread a wilder/earthy taste. As usual the recipe is for a small loaf; if you wish to make a regular size loaf of bread, just double the quantities (same thing for the previous recipes).

Pour cette recette, j'ai utilisé des noix moulues, elles donnent au pain un goût un peu sauvage. Comme d'habitude cette recette est pour un petit pain; si vous souhaitez faire un pain de taille normale (dans un moule à cake), il vous suffit juste de doubler les quantités (même chose pour les recettes précédentes).

Ingredients (1 cup/tasse = 250 ml; 1 tsp/cac = 5 ml):

• 1/2 cup almond meal (you can easily make your own in an electric coffee grinder) / 1/2 tasse de poudre d'amandes (vous pouvez facilement faire la vôtre avec un moulin à café électrique)
• 1/2 cup ground walnuts / 1/2 tasse de noix moulues
• 1 cup cooked and cooled brown basmati rice (leftovers work fine) / 1 tasse de riz brun basmati cuit et refroidi (les restes d'un repas feront également l'affaire)
• 1/2 cup chestnut flour / 1/2 tasse de farine de chataîgne
• 2 eggs / 2 oeufs
• 1 to 1 1/2 tsp maple or agave syrup / 1 à 1 1/2 càc de sirop d'érable ou d'agave
• 1/2 tsp gluten free baking powder / 1/2 càc de levure sans gluten
• 1/2 tsp apple cider vinegar / 1/2 càc de vinaigre de cidre
• 1/8 tsp salt / 1/8 càc de sel
• Water or nut milk if necessary / Eau de source ou lait végétal si nécessaire

Preheat the oven at 375F/160C. In a bowl mix all the dry ingredients: brown rice, nut meals, chestnut flour, baking powder and salt. In another bowl, beat the eggs. Then add the maple or agave syrup and the vinegar. Mix well. Incorporate the wet mix into the dry mix and stir well. If the batter is to dry, add a little bit of water or nut milk. The batter should be thick but not runny. Pour into an oiled baking pan and bake for 45-50 minutes. Wait for the bread to cool down before removal from the pan and slicing the bread. Enjoy ;)!

Préchauffez le four à 160C/375F. Dans un récipient, mélangez tous les ingredients secs: riz brun, poudres de noix, farine de chataîgne, levure chimique et sel. Dans un autre récipient, battez les oeufs. Ajoutez le sirop d'érable ou d'agave et le vinaigre aux oeufs battus. Incorporez le mélange liquide au mélange sec et remuez bien. Si la pâte est trop sèche, ajoutez un petit peu d'eau ou de lait végétal. La pâte doit être épaisse mais pas liquide. Versez-la dans un moule huilé et mettez à cuire au four pendant 45-50 minutes. Attendez que le pain refroidisse avant de le démouler et de le couper en tranches. Regalez-vous ;)!

An Interesting Fact about Sunflower Oil

"The Russian Academy of Science found that sunflower oil... 1 tablesp. of oil when swilled in the mouth for 15-20 minutes, activates the salivary glands and stimulates enzyme release. Toxins from the circulatory and lymphatic systems are also released, via the oral salivary glands. The oil should not be swallowed. Empty the mouth by spitting. This simple procedure has the remarkable benefit of helping the body detoxify; it has relieving and healing effects on a wide range of conditions and can be used regularly, by anyone wishing to keep their immune system working well. "

http://www.herbsarespecial.com.au/free-sprout-information/sunflower.html

COUNTRY GREEN Eco-Friendly Lunch Bag

For this lunch bag, I used a vintage liberty-like cotton fabric. It's one of those fabrics I brought back from France. It's at least 30 years old: I can remember seeing it during my childhood.

Our Kitchen Garden / Notre Potager

This dwarf rose is lightly fragrant (which is rare for a hybrid dwarf rose). It's the first flower to bloom our garden. Since it's a hybrid, I don't use it for medicinal purpose except for infused oils.

Cette rose miniature a un léger parfum (ce qui est rare pour les rosiers nains hybrides). C'est la première fleur à fleurir dans notre jardin. Comme c'est une variété hybride, je ne l'utilise pas pour mes préparations médicinales, à l'exception de mes huiles infusées.


A colorful patchwork of (clockwise) 'violetta' pac choy, 'purple peacock' broccoli, 'bull's blood' beet, 'albino' beet and 'carnival' carrot mix (starting to germinate). I love the flavor of beet leaves, I think they taste even better than swiss chard.

Un patchwork coloré de (dans le sens des aiguilles d'une montre) pac choy 'violetta', broccoli 'purple peacock', betterave 'bull's blood', betterave 'albinos' et un mélange de graines de carottes 'carnival/carnaval' (qui commencent tout juste à germiner). J'aime la saveur des feuilles de betteraves, je trouve qu'elles ont meilleur goût que celles des bettes/blettes à cardes.

This is our first potato experiment: I used a pink potato that I got from the farmers market and which was starting to germinate. I thought it would be a pity not to give this potato the opportunity to fully express itself ;). I'm not a big fan of potatoes which are nightshades, therefore I try not to eat some very often . Yet I must admit that organic potatoes have a superior taste and texture than non organic ones (it's like night and day). I will wait for the plant to bloom to harvest our first NEW potatoes...

Voici notre premiere experience avec la pomme de terre: j'ai utilisé une patate rose que j'avais acheté au marché et qui commençait à germiner. Je me suis dit qu'il serait dommage de ne pas donner à cette patate l'occasion de s'exprimer pleinement ;). Je ne suis pas une grande fan de patates qui des solanacées (la famille de la belladonne et autres plantes toxiques), de ce fait j'évite d'en manger trop souvent. Cependant je dois bien admettre que les patates bio ont un goût et une texture superieurs à leur cousines non bio (c'est le jour et la nuit). Je vais attendre que la plante commence à fleurir avant de récolter nos premières pommes de terre nouvelles...

Robert Shapiro on "Growing Your Own Food"

http://www.youtube.com/watch?v=THGK4eS05Eg

Eco-Friendly Lunch Bags

I have lots of fabrics at home, some of them I brought back from France. When I was still working in the fashion and textile industry, I used to buy fabrics just because they were pretty. I thought I could always figure something to make out of them.

Sewing projects for yourself (or should I say your wardrobe), your interior and friends or family are always fun. But sometimes you just wish to do something that counts. Something that doesn't harm the environment.

It is often in the poorest countries that people are the most creative. They take something that would be considered junk for other people and with a few tools, a little craftsmanship and some imagination, they give it a second life.

I love the whole creative process and especially thinking outside of the box. Experimenting with non-conformist ideas, transforming, customizing, even ill-treating a fabric (only if necessary) to make something new, personal and beautiful in its own way.

I don't like waste...Especially when it's harmful to the environment. That's why I decided to recycle some of my fabrics and turn them into snack/lunch bags. The difference is that paper bags are often used once then thrown in the trash and put to recycle. People often forget that paper comes from trees. And the whole paper recycling process uses a lot of energy, therefore it's not very eco-friendly.

My fabric lunch bags on the other hand are washable, reusable, durable, biodegradable thus eco-friendly. I plan on making tote bags and shopping bags with the same fabrics. I also make Textile Scrap Yarns ;).

A Container Garden

Though I grew up in a townhouse with a little garden, I didn't really do any gardening. Of course my mom grew a few fruiting trees and edibles like tomato & lettuce in the summer but other than that nothing really extensive. The funny thing is that even though she had (and still has) some farmers on her side of the family, she doesn't really have a green thumb.

I guess it's only when I started to awaken to herbal medicine and the organic movement that I started bringing home potted herbs and sunflowers. When I moved to the US, I had no garden anymore and that made me very sad and depressed. So I decided to conquer the empty porch with potted plants. I have learned a lot on my own and with the help of a few books and I made some mistakes too but, overall, I think I'm doing pretty well with gardening.

Container gardening has its advantages: nearly no weeding and very little pest control. Plus there's little chance that a disease would spread to all the plants. And there's not a lot of watering needed either. Now if there's one thing I've learned it's that plants and trees grow proportionally to the space they have for their roots to spread...The size of the container you choose makes a big difference: you can either end up with decent size vegetables or dwarf ones. I find that "half wine barrel" sized containers are the best for growing normal size vegetables (and I grow organic, which means that my veggies should be smaller that the ones from the grocery store...No miracle grow!) and are very good for root veggies like beets and carrots as well as plants for the brassica family (kales, collards, broccolis...) which need some space.

As your plants grow, especially if you grow edibles, you may need to feed them (through the soil) with compost, worm castings or natural plant foods like liquid kelp.

Smaller containers are better for flowers, aromatic and medicinal herbs. For cut-and-come again greens and edible weeds, I prefer either rectangular window box container or round containers with a little depth. If you wish to grow fruits in containers, choose some berries (usually easier to grow and prolific) otherwise dwarf fruit trees, but the roots need to be trimmed every 3 to 5 years. If you can't find a dwarf variety, remember that by choosing a small (about 14 in. in diameter or more if you wish) container, your tree will grow proportionally to the size of the container, therefore it'll become a dwarf tree...But to do so, choose either a very young tree (1 or 2 years old) or a bareroot tree (which is usually cheaper because it hasn't grown yet).

I choose to grow organic, heirloom, medicinal, unusual, hard to find and forgotten plants. These includes my favorite edibles and herbs as well as stuff you don't normally find in grocery stores or at the farmers market. I try to stay away from hybrids, but once in a while I find a variety that seems worth growing so I sometimes bend my rules.

Happy gardening ;).

New Year, New Cream(s)

In everything I do, I try to be as close and true to Nature as I can be.

I'm currently going through a rewilding and ancestral phase that would be too hard to explain here because it's mostly something I feel in my heart & soul...Sometimes there are just NO words. I'm also studying, rediscovering and remembering a few things.

Anyway, after the Wise Woman products, I thought it was time to please the Wild Women too with a line of creams herbally infused with ethically wildcrafted herbs. Some of these herbs are carefully picked by me since there are local herbs and are not easy to find.

I'm pleased to introduce my Ancient Forest Cream, infused with Western Evergreens' trimmings such as Douglas Fir, Siskiyou Cedar, Western Juniper and Redwood. The formulation is slightly different than for my other creams: I added organic virgin coconut oil (for more details see my listing).

There will be more wild items soon...;)

Spelt Desillusion

My sister's test results for gluten intolerance (I suppose they only tested for coeliac) were negative. Yet she told me that she's seen and felt some improvements with her health problems with a gluten free diet, therefore she plans to continue with it.

I thought I would give spelt a try again. I haven't had any for the past 6 months at least and I have always liked its nutty taste (besides the fact that it's an ancient grain). Unfortunately after 2-3 days of reintroducing it in my diet, I've been starting to experience bloating, stomach aches and other benign digestive disorders...Therefore I think Spelt is something I can only have in small amount and once in a Blue Moon.

Oh well...

Yet I wonder if I would have more luck with sprouted spelt flour. Sprouted flours are highly digestible. According to Shiloh Farms' website : "When grains are sprouted they are converted into a living food with more vital nutrients that are more easily absorbed by the body. Sprouted flour digests as a vegetable not as a starch."

That might be worth trying, especially since I have found myself to be increasingly interested in sprouting and raw foods lately.

About Tincturing

Herbal teas and infusions have always been my favorite type of herbal medicine whether in a preventative or in a curative manner.
But since I've been experimenting (and having fun) with making scented tinctures for my incenses, I thought it was time for me to start making medicinal herbal tinctures as well. After all, life doesn't always allow you time for making tea or having the right herbs handy, especially when traveling.
I don't need large amounts and prefer using dried herbs. After consulting "Herbal Teas - 101 Nourishing Blends for Daily Health & Vitality" by Kathleen Brown (in which they also mention other forms of herbal medicine), I have calculated that for making 2oz of tincture, I needed about 1 tbsp of dried herbs. I'm well aware that these homemade tinctures won't probably have the same potency than commercial tinctures or ones made with fresh herb material...But I'm sure that they'll be just fine for my personal use (as well as family & friends) ;).
I already bottled an Elderberry & blossom tincture and just prepared a carminative/digestive blend of fennel & anise seeds.