SOULFISH80   14,851
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Let's Get Healthy!!!

Water. exercise, good food, track it all, repeat daily. This is my mantra.

Water. exercise, good food, track it all, repeat daily. This is my mantra.



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Member Since: 8/16/2011

SparkPoints: 14,851

Fitness Minutes: 18,159

My Goals:
My goals are to find healthy ways to be stable mentally, physically, spiritually and emotionally.

My Program:
Don't have one yet, I hope to create one soon.

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Member Comments:
HIPPICHICK1
9/15/2014 3:35:41 PM

Thanks for the bouquet, lovey. You are dear to me as well.
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TWILAQ1
9/10/2014 7:20:42 AM

I'm about 3 hours from Cotija, but have never been there. We'll need to go one of these weekends.

Here is a sourdough starter recipe. I have 40 cows next door plus my donkeys, so there are plenty of microbes in the air. If I need to make new starter (sometimes I space and use my base starter for bread instead of separating out a cup.) I can just whisk a bit of flour and water and within an hour or so it's bubbling away.

My basic sourdough recipe is this:
http://www.rodalenews.com/sourdough-reci
pes

I tend to use all rye, or a combo of rye and amaranth flours. I don't bother with siftning. I usually toss in a handful of flax seeds a day or two into the fermentation. If I have chia, I put some in as well.

After 5 or 6 days, I try to remember to pull out a cup of starter and refrigerate it. Then I jack up the sourdough, adding kefir grains and some kefir. The day I'm going to back, I add sea salt.

I use more cornmeal/polenta than Jean uses in her recipe (I went to high school with her). I also prefer melted butter to olive oil for greasing the bowl and bread pans and for coating the top. I bulk it up for several days, so I end up with two loaves and sometimes three. I double bag the extra and freeze.



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TWILAQ1
9/8/2014 7:56:36 AM

I forgot to mention that I also make sourdough rye regularly. I typically let it ferment, while slowly adding flour and water, for at least a week. It's very dense and sour, with the very earthy rye flavor. I often add kefir grains to it as it's fermenting to increase the reaction. It's also a way to get rid of the extra kefir grains that just keep reproducing.



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RIDMYCOCOON
9/5/2014 11:48:07 AM

Boo! emoticon



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HIPPICHICK1
9/5/2014 8:49:04 AM

I haven't tried roasting Brussels sprouts, but I have seen many a recipe via Spark blog about roasting them and they seem well-loved. I very much dislike BS's and a couple of other veggies, but I still make them for JF...except BS's as he's never asked.
Almost any veggie can be roasted, but I have to say broccoli is better steamed or lightly stir fried.
Good luck with your veggie roasting experiments!
Love ya, doll!! Mwah!



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