Super Chia to the Rescue!

I know you've heard the commercials for years about the chia pets where a person hydrates these seeds and spreads them on a clay figurine and then watches them grow into fluff. Cha-cha-cha-chia! Well...now you have reason to hydrate them and add them to your life! My first exposure to these little wonders happened when my brother in law, the mortuary guy, came home from a funeral. He said there was a bishop at the chapel who had lost eighty pounds by adding chia seed to his diet. He was not the guy who died. He was the guy who decided to take his own health into his own hands...When I bring this up with the chia, I'm not talking about a gimmick diet plan here, just sensible use of a wonderful grain. Imagine my joy at finding the Chia Seeds in a 1 lb bag at a really low price (just around  8$) at our local Preparing Wisely store. I wanted to try it out. Well...the owner Troy was kind enough to show me how to use them.

According to Troy Chia was cultivated by the ancient Aztecs, and was honored as a super food. Chia is one of the best plant sources of beneficial Omega-3 oils, especially a-linolenic acid (ALA). Scientific Research on Omega-3 and other essential fatty acids (EFA) continues to prove that EFAs support cardiovascular health, comfortable joint mobility, immune system function and overall cellular energy. Chia is often stored for long periods of time as a Survival Food, since it does not quickly turn rancid like other sources of Essential Fatty Acids. Chia is high in vitamins and minerals such as magnesium, potassium and phosphorous. It contains many antioxidants, including significant levels of caffeic acids, quercetin and flavonols. Chia is an excellent source of high molecular weight soluble fiber, which supports healthy bowel function.

When Chia is mixed into a liquid, it forms a thick mass due to its high content of beneficial mucilages. This slows the digestion of carbohydrates in the digestive system, leading to a feeling of fullness, and reduces the spike in blood sugar that often accompanies the ingestion of carbohydrates.

Looking at the Nutrition Facts and Analysis for chia seeds revealed a glycemic index of 1. That's amazing for a grain!

So, I decided to give it a try as a drink. 2T mixed into 2 cups of cool distilled water.

The seeds make this crazy suspension that made my little boys say I was drinking frog eggs. I don't care. I was now sucked into the new world of chia.

I drop one or two droppers of stevia natural sweetener into the chia and water mixture and drink it like a thin pudding. I've had it everyday for breakfast for the last two weeks. I've lost six pounds. So...I'm going to keep taking chia shots. They're all natural and a wonderful way to add fiber and wholesome goodness to my life. Thanks most especially to at Preparing Wisely for having these bags in the store! I'm also down to my last few tablespoons...and that means I'm going to see them soon. Hooray for chia! Try them out. I love them!

Black Quinoa 101--how to cook it and where to use it.

I want to share something amazing, as I know that a lot of people have "toppers". That's a sauce with veggies or whatever...over rice.    It is one thing to have the freezer meal rice topper on rice, but another world to have it on a whole grain like quinoa or barley. I'm a huge fan of the Solar Cooked Fire and Rain Barley Pilaf as a base for soup or as a meal on it's own if we're talking grain. I have a long way to go adding a ton more on the subject of whole grain here on the blog. I hope you don't get sick of the new options. Variety is good. Even with grain, as it will nourish your body different ways and add another level of appreciation for good food. More than likely, my kids will at least be able to visit other families around the world someday and not freak out if they are served a meal they don't recognize. That's always good for foreign relations. So is this. Bolivia...I love you. I love your Black Organic Quinoa . Quinoa ( pronounced "keen-wah") is heaven. It has been cultivated in the Andes for more than 5000 years! Locally referred to as the "mother grain", it kept the Incan armies strong and robust. It's a protein powerhouse and considered one of the best sources of protein and amino acids by the United Nations. It's gluten free. Plus... look at it. It's just gorgeous and looks like Fall. Doesn't it? I fell in love the first grain that I ate. It is slightly nutty flavored and mild with amazing texture. Uncooked it looks like this...

The main thing to remember with quinoa cookery is to always rinse the grain. Always. It isn't optional like rice rinsing is. Quinoa will be huge wads of bitter unhappy junk in your mouth if you don't rinse it. I'm just saying...you've been warned. Put the grain in a strainer that is fine enough that the grain won't wash out.

This is how you cook it:

It will look like it has sprouted when cooked. It isn't sprouted. Just cool.

Because herbs freeze beautifully, I add a few from the garden.
This batch ended up like a fusion of Provence France and the Andes mountains. If that's possible--I'm eating brie with it. I'm using herbs that are traditionally combined for a classic French meal. Dill, parsley, tarragon, rosemary, thyme, basil and oregano. This with a subtle hint of lavender petals and some fresh squeezed lemon juice. Salt and pepper to taste.

Personal taste will vary and your preference for herbs may be different. As a general rule, I use about 1/4 cup chopped herbs to 2 cups cooked grain.

Put 2 cup portions in pint size freezer bags or containers and remove as much air as possible. Freeze laying flat for maximum freezer space.
Defrost in the fridge or in the microwave out of the bag. Heat 2-3 minutes microwave or add to your favorite soup or casserole in place of rice.

There you go. Explore a new grain this week.

Adding Fruit and Jam to Your Food Storage Changes...Everything.

Basic Home Canning of Jam

and Canning Safety 101

Free Class March 29th at 9 AM here at Preparing Wisely

Store

Are you a little behind on the Basic sanitation and food safety for home

canning that your GRANDMA didn't know about? Things have changed!

There are many unsafe canning methods and myths out there that could

prove to be potentially lethal! Learn what home canning specialists and food

safety experts think you need to know to keep your family SAFE...so that

your food storage will preserve life...not shorten it. Empower yourself with

knowledge!

This class will cover basic jam and fruit spread canning safety using a water

bath canner. It will be taught by Chef Stephanie Petersen. Her classes are

always full of wonderful information, laughter and food! Come join the fun!

Save your spot today!

Sour Cream Cornbread Mix Using Your Food Storage

What is it about old school chili  to make a gal homesick and happy at the same time? Really nothing seems to invoke those feelings of home like that comfort food from my child hood. Maybe it's the warming influence of the beans. Hee hee.

Ironically, it's not the same without a nice rich cornbread to drizzle the chili over is it? So here's my recipe for cornbread mix. First you will need to have some of my Homemade Bisquick.

Chef Tess' Sour Cream Cornbread Mix

1 cup Homemade Bisquick
3/4 cup cornmeal

1/3 cup sugar or sugar free replacement

1/3 cup powdered sour cream Sour Cream Powder 

2T powdered egg Whole Egg Powder 

Combine all dry ingredients. At baking, pre-heat oven to 425 degrees. Combine cornbread mix with 1 cup water. Stir until just combined. Pour into a greased 8 inch by 8 inch cake pan or a 9 by 5 loaf pan. Bake 20-25 minutes until a toothpick inserted into the cornbread comes out clean.

Drizzle with homemade chili. Or for breakfast, our all time favorite is to soak it in butter and maple syrup. Oh have mercy. It's comforting to the core.

If you prefer to make cornbread without a mix, may I suggest my lovely post on Scratch Cornbread from the early days of the blog. Gosh it's a classic.

Whole 7 Grain Bread Baked in a Solar Oven

I taught a class at Preparing Wisely today and wanted to share a few of the tips that I shared with the many students who were in attendance.  We focused specifically on whole grain bread.  

Hard Wheat, Soft Wheat, Oats, Rye, Barley, Triticale, and Spelt make up the whole grain mix we used.

It is specifically the  7 grain rolled cereal from Wheat Montana.  It has long been a favorite at our home because of how hearty and flavorful it is. Mildly nutty and just a nice filling cereal.  Cooked it is outstanding.  In this bread...it acts as a moisture retainer.  This recipe makes 4 loaves.

You will need:

Step one:

In a 3.5 Gallon White Bucket without Lid:

6 cups rolled 7 grain cereal (or just rolled oats)

5 cups warm water (not too hot)

1 cup Country Cream Real Instant Milk 

1 cup honey

1 cupShortening Powder  (or olive oil)

1T plus 1 tsp instant SAF Yeast

Allow yeast to activate and grain the chance to absorb moisture 30 minutes.

In a separate container combine:

6 cups Wheat Montana white wheat flour (I mill mine from prairie gold)

2 tsp Real Salt 

1/2 cup Honeyville Vital Wheat Gluten

Stir 3/4 of the flour mixture into the grain water mixture until a thick paste is made.

The dough will appear very moist.  Wait 5-10 minutes and allow the flour to absorb water before adding any more flour (if any). This will make a very moist bread.

Knead consistently in the same direction for 7 minutes by hand (or 300 strokes).

Kneading dough in a bucket is ideal in that you have a straight sided container to tell when the bread has doubled in volume. Also, if you were in a camping situation or emergency situation where you didn't have access to a kitchen counter it would give you a sanitary place to prepare the dough. After kneading for the 300 turns, take a minute to wash your hands. 

Touch the dough with your clean hands. If it doesn't stick to your fingers, it is done. You may not need to even add more flour.

There will be visible amounts of whole grain throughout the dough.

Roll dough into a ball.  Place lid on the bucket and allow to raise until doubled in volume, about 1 1/2 hours.

Open your solar oven and place it in direct sunlight.  Oil two NorPro 10" Loaf Pan  

Divide dough into 4 balls. Again, in a camping situation, this may be done directly in the bucket if the bucket is turned on it's side.

To form a loaf with good structure and nice shape, take the dough and pat it out flat on a surface that has been lightly coated with water. Yes. Water. When working with whole grain, I use water on my counter tops. 

Fold the dough into thirds.

Turn a half turn.

Roll into a tight loaf.

Place in the oiled loaf pan.

Lightly cover the top of the bread with oil. You may also top with seeds if desired. I like to use a combination I use for my "everything" bagels.

It is ready to put into your hot solar oven after raising 45 minutes to an hour.

You can bake it in a regular oven at 375 degrees 40 -45 minutes.

One of the best tricks I've found for knowing this bread is done, is by using an instant meat thermometer. When the dough reads 170 degrees or hotter, it is done.

There you go. Make some whole grain bread in your solar oven...and then send us some pictures! We'd love to add them to our blog!

Oh Sugar... Honey, Honey!

I've never met a living soul who didn't love a good honey.  Finding an amazing honey however, can be be challenging.  Unprocessed honey, straight from the hive, has been used worldwide for millennia to promote healing. For more natural healing benefits of raw honey, click here . Troy Adair wrote a great blog entry on Raw Desert Blossom Honey. This is why we carry Crockett Raw Honey it's a mild honey with fruity hints. Collected from natural sources and bottled here in the valley of the sun. at Crockett Honey Co. they  produce and package the finest honeys of the Southwest. The Sonoran Deserts produce a mild delicate flavored honey from many desert floral sources. These sources include Cactus, Mesquite, Catclaw, Palo Verde, as well as many other flowering plants. These honeys are unique in that they are only produced in the Sonoran Desert regions.  Our desert honey is 100% pure and natural. Honey is Nature's Natural Sweetener and is proven to be more easily digestible than refined sugars. They do nothing to the honey except carefully package it in a manner that will not alter its natural quality or change its delicate and mild flavor. 

But what do you do when you buy crystallized honey? Can it be uncrystallized without changing it's natural ability to heal? Well, some say no. If you add much heat it can kill the natural healthy enzymes. 

If however you aren't worried so much about the enzyme content and want a honey with a better viscosity...Here's how to do it.

If you don't plan on using the full container of honey, transfer the amount you want to use into a seal able jar. I use a half pint canning jar.  Then I put the jar into a cup or pot of hot water for 10-15 minutes, refreshing the water once so it stays hot (or if you use the insert to your slow cooker as the container for the water bath it will hold the heat fine). 

Honey comes out crystal clear.

 Enjoy our Raw Honey! We love it!