Rose Cottage

 Over a decade ago, my son-in law Matt asked where he could find chia seeds, as he wanted to make a traditional drink for boasting energy, Chia Fresca or Iskiate! 1 cup water 1 T whole chia seeds 1-2 Tbsp fresh lime juice 1 tsp maple syrup (or honey, etc) Mix together & let sit 20-30 minutes. You can experiment with the liquid; coconut milk, sun tea, water kefir . . . Here's a video of the process. Iskiate and Wind Rider I like to add 1/2 tsp of mixed sea salt and cream of tartar (which is high in potassium and comes from grapes), for an inexpensive and easy electrolyte recharge. And yes, Chia seeds are gluten free! And grade B (less refined!) Maple syrup is a lovely sweetener.  This drink became popular amongst runners after the publication of  Born To Run , about the Tarahumara Indians 'a Meixcan group of super-athletes,' who cover great distances running barefoot, and drink Is kiate.  Like flax, Chia seeds are high-fiber, omega-3, high-protein, antioxidant ...

 I grew up in a family that appreciated local food - but in Central Oregon with its short growing season, that was harder in winter! Moving to the valley when I went off to college, then marrying into a family of biologists, I quickly appreciated the abundance of year round local fare!  Mid winter weeks are often referred to as 'the hunger gap,' as even in our year round climate, growth slows and choices are more limited. Fortunately, we have a year round Farmers market, and our groceries offer local produce and.  I've eaten mostly local OG veggies & fruit, & try to keep the rest of my food as close to home as possible, for most of my adult life. Squash, kale and chard, potatoes, root veggies are abundant, and Winter salads can include chicory, winter greens, herbs, grated root veggies, celery, Kim chi  and sprouts (so easy to grow your own using filtered water and organic seed)  Bean and broccoli sprouts Our little family (daughter, her family & mys...

 On a recent shopping trip, I got a bag of nutrient dense whole buckwheat groats. I've used buckwheat before, but it's been awhile!  Buckwheat - soaking some for sprouts With origins in Asia, this pseudo-gain (*it's a large seed - naturally free of gluten) has a unique amino acid composition that gives it biological activities and properties which promote health . These include cholesterol-lowering effects, anti-hypertension effects and the ability to improve digestion. A fan of oatmeal? Try adding some Buckwheat or Kasha to your meals! Buckwheat Japanese agricultural encyclopedia  When buckwheat is fermented, in drinks or sourdough, it can act as a valuable prebiotic that nourishes healthy bacteria in the digestive tract. Studies show that consuming fermented buckwheat products can improve the body’s pH level — or the balance between acidity and alkalinity — that keeps harmful bacteria and disease from forming. Components include  Phenolic compounds and flavonoids, ...

 The monthly gathering of our singles group was a harvest potluck Saturday evening, and our hostess Lynn asked me to bring GF Cornbread, to pair with the bean Chili she made. I used my GF sourdough starter, and increased it the night before, adding sufficient flour and water for 1 1/3 Cup of batter, reserving 1/3 Cup in the morning for the next batch.  Gluten free starter   To the remaining starter, add an egg (or flax egg - 1 Tbsp flax in 2 Tbsp water),  and 2 Tbsp melted coconut oil.  1 Cup sourdough Egg or Flax egg 2 Tbsp coconut oil, melted 1/2 C corn flour/ cornmeal 1/4 C coconut flour 1-2 Tbsp sugar 1 tsp salt 1/2 tsp baking powder Mix dry ingredients into wet, adding a bit more liquid or cornmeal as needed, to get a stiff dough.  Let rise 20 minutes or so, shape into balls to fit your muffin cups (3/4 full) Let rise again 10 minutes or so.  I preheat my Air fryer 340° for a few minutes, then set cups on the rack (4-5) and bake (in batches) 18-20...

 One of my favorite ways to use my gluten free Sourdough starter is in pancakes / leaf fritters. Another is sourdough raisin rolls! Tasahara Bread Book  is a great source of both tips for beginning your own starter, and lovely bread recipes. These raisin rolls are one of those. I've found that shaping them, & letting them rise  overnight (in the original recipe)  makes for very flat, hard rolls, so I shape them in the morning, let rise ~ 20 min & then bake! They are still a bit flat, but not hard!! Basic Gluten Free Starter :  Combine in glass or ceramic container, cover & let ferment a few days on a counter : 1 C warm water 1-2 tsp sugar 1 C flour (I use sorgham and brown rice) 1 Tbsp dry yeast "You can also begin with some sour food, 2 or 3 day old 'rice, cereal, coconut (!) fruit, veggie or milk & mix with 1/2-1 C flour & sufficient water to make dough spongy. Cover & let sit 3 - 4 days, un-refrigerated" (Tasahara Bread book P. 73) I ...