Oatmeal-Raisin Cookies

Finally, an oatmeal cookie that is "soaked" for optimum nutrition and really tastes like an oatmeal cookie! (If you want to learn more about why it is important to "soak" grains, it is covered in lesson 3 of our free eCourse.) I have to say these cookies are soooo good you will find it hard to eat just one or two. They … [Read more...]

Pate Brisee (Pie Crust) “Soaked”

Pâte Brisée [paht bree-ZAY] is a French term for "short pastry". It is a rich, flaky dough used for sweet and savory crusts for pies, tarts, quiches, etc. This dough is very forgiving and easy to work with, if it rips when rolling it out simply press it back together. This recipe has been updated to include a soaking … [Read more...]

A Great Source of Protein

That common food source that is higher in protein than beef, the common bean. Yup, just a regular bean. Beans contain about 22% protein, beef runs about 18% and eggs settle at 13%. I am sure we have all eaten many types of beans and have our own favorites. Chickpeas, lentils and Fava Beans have been found in Egyptian tombs … [Read more...]

Sprouts: Super Nutritious & Easy to Make at Home

Sprouts are a tasty and nutritious addition to any meal (or snack), anytime of the day. I love, and so does the rest of the family, tiny little radish sprouts served over cottage cheese....Mmmm! they're so good. I know what your thinking though..... Sprouting, that's just too difficult and time consuming for me...I don't … [Read more...]

Easy Blender “Overnight” Pancakes or Waffles

Here's an easy way to make delicious, whole grain pancakes or waffles.....use your blender! It's so easy and you can pour the finished batter straight from the blender container to your heated griddle or waffle-iron. The batter soaks overnight in buttermilk or kefir, at room temperature, to neutralize Phytic Acid/Enzyme … [Read more...]

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