Soaked Grain Pancakes

Pancakes are one of our favourite foods- they're delicious on a summer camping trip & warming on a cold winter morning. As with most WP inspired meals, I find that the more traditional prep method is faster & more convenient. Soaking the grain the night before makes for a very fast prep time in the morning.

Soaked, fermented pancakes are the most delicious, tender pancakes you'll ever have. They cook very quickly, so be ready to move fast when you start!

A note about the soaking liquid: I use raw milk with a bit of whey to encourage lactofermentation. If you don't have access to those, I'd suggest either cultured buttermilk or factory milk plus cultured yogurt.

2 cups freshly ground flour (spelt is a favourite)
2 cups total raw milk/whey (see above) 3 eggs (pastured!!)
1/4 cup melted butter (pastured! And raw!)
1 tbsp baking powder
1 tsp salt

Mix the flour & milk, cover & set aside for 12-24 hours.

Quickly blend in the remaining ingredients the next day. Overmixing will toughen the pancakes. Cook pancakes on an oiled cast iron skillet & serve them with your favourite butter & syrup! We use a raw butter & apple honey syrup I can each fall.

Kale & Butternut Warm Winter Salad

This is a gorgeous, nutrient dense warm salad. It makes a perfect vegetarian meal!

1 organic butternut squash
1/4 cup + 2 tbsp butter, divided
1 large bunch organic kale
2 cloves organic garlic

1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp salt

1/2 cup almonds, chopped
1/2 dried cherries

Wash squash & cut into chunks. Melt butter on a baking sheet while the oven preheats to 400. Toss squash in the butter & bake until tender.

Wash & de-stem kale, tear into bite sized pieces. Mince garlic. Blend vinegar, mustard & salt together in a bowl.

When squash is ready, melt butter in a large skillet. Sauté garlic for 30 seconds, then add kale. Sauté for 2 minutes, just until it turns bright green. Remove from heat, add warm squash, dressing, cherries & almonds & toss to combine.

Sweet Potato Fries

It's never the wrong time for sweet potato fries! These make an awesome snack & we've been known to indulge in them for breakfast too :)

1/4 cup coconut oil (full flavoured works really well here)
2lbs sweet potatoes, washed & sliced into strips
Cinnamon, salt & cayenne to taste

Melt coconut oil on a cookie sheet in the oven while it preheats to 400. Toss the potato strips in the melted oil with cinnamon, salt & cayenne. Roast, turning every 15 minutes, until the fries are crisp on the outside & cooked through.

Butternut Squash Soup

Squash soup is one of the simplest, most nutritious foods you can make. Butternut stores well & is an inexpensive vegetable throughout the winter. There are very few ingredients so using very high quality is essential.

2 tbsp organic bacon fat
2 organic onions, diced
1 organic butternut squash (2-3lbs) washed, seeded & cut into chunks.
8 cups organic turkey or chicken stock
Fresh grated nutmeg, black pepper & salt

Sauté the onions in the bacon fat until translucent. Add squash & stock, simmer until squash is tender. Purée, season to taste & serve!

Paleo Colada

I've learned, as someone who appreciates good health along with my good spirits, that what I mix my alcohol with affects how I feel. Healthful mixes I love include water kefir, kombucha & now coconut milk! Here's a yummy blender drink I'm enjoying as I blog ;)

1 cup ice
1 cup coconut milk beverage
1/2 tsp cinnamon
2 tbsp maple syrup
2 oz rum

Blender it up & serve!!

Vegetable Soup with Whey

I made a farmer's cheese today & have no fridge space to store the nutritious byproduct, whey! We'll get to cheesemaking later, but if you already do, here's a great way to use up some of the whey you've got.

The slightly sour, cheesy taste of the whey is a good contrast for the mild sweet of the veggies.

1/4 cup grassfed butter
2 organic onions
8 stalks organic celery
1 large leek
4-5 carrots
2 organic, msg-free chicken bouillon cubes (these are a good quick flavor shortcut, never a substitute for bone broth!)
2 liters whey

Wash & rough chop the vegetables, sauté in butter until soft. Add bouillon cubes & whey, cover & simmer until carrots are tender. Purée & adjust seasoning before serving.