Thanks to all of you for cooperating during the Fall order cycle. What a blessing for me to share the responsibilities for ordering & distributing the tons & tons of goodies!! We appreciate the Leighs, the Helkenns, the Coombs & the Dunivins for so diligently servicing everyone. Again mail or email your order to the destination of your choice.
Lalena Leigh - leighfamily@gci.net
118 Mountain View, Fairbanks (99712) 907-457-5763
Laurel Coombs - dcoombs@gci.net 211
Crest, Soldotna (99669) 907-262-2173
Katie Helkenn - mandmh@cvinternet.net
HC60 Box306, Copper Center (99573) 907-822-3469
Janet Dunivin - jlynnpeter@aol.com
8825 Gail, Juneau (99801) 907-790-4014
Margaret Loew - margaret@wholyliving.com
15091 Lazy Lady Lane, Palmer (99645) 907-745-5639
1 ~ ORDERING INFORMATION ~ For the SPRING 2006 order, please have the order form submitted by WEDNESDAY, APRIL 19th. Lord willing, the grain will arrive the week right around Memorial Day. Like previous orders, be sure to take the 10% savings on consumables by meeting the APRIL 19th deadline. When ordering on line, I will forward your order to your designated destination. For you snail mail customers, please return your order form to the Team member in charge of your nearest grain depot. Each of them will consolidate their regional orders & give me the tabulated totals. We will all do our best to work together to make this as smooth & efficient as possible.
2 ~ PALMER BREAD CLASSES ~ Let’s have one at my home on MONDAY, April 3rd at 6:30 pm and one on THURSDAY, April 6th at 7:00 pm. We're always excited to share with newcomers wanting to know how to utilize the healthful benefits of whole grains. Others come for a refresher course and to rekindle their resolve to use the Bosch & mill & improve their bread making skills. Not to mention the great fellowship and tasty treats!!! Bring a pie plate for take home cinnamon rolls, a pizza topping & let's have a good time. If anyone wants to host one in ER or Anchorage, let me know. Also, we’ll have a special EASTER BREAKFAST CLASS on Friday, April 14th, at 10 am. Cost $5. Call to reserve a spot ~ 745-5639.
3 ~ FAIRBANKS BREAD CLASS ~ Lalena is having a bread class in her home on TUESDAY, April 25th from 7-9 pm. Her address is 118 Mountain View. Call 457-5763 to reservation a spot or email her at leighfamily@gci.net. Cost is $2.00.
4 ~ HOME SCHOOL EVENTS ~~~ IDEA Curriculum Fairs will be as follows: JUNEAU on Thursday April 27th; FAIRBANKS on Friday & Saturday April 28 & 29th; ANCHORAGE on Monday & Tuesday May 1 & 2nd; SOLDOTNA on Wednesday May 3rd. Our info will be in the handout sacks & I will be at the Anchorage Fair. The APHEA Convention has been postponed until October. Please plan on attending. It will be a great way to start the new school year. Coming from a Christian perspective, I always enjoy their workshops and inspiring guest speaker, as well as the Christian vendors. Go to www.aphea.org for more details.
5 ~ I have another Bosch dealer on the Peninsula ~ Betsy Cooper also teaches bread classes, student classes & sells grains. Contact her at cooperspecialties@yahoo.com or 262-5686.
WHOLY LIVING BAKING ESSENTIALS
BREAD PANS, BEAKERS, PIZZA PAN & THERMOMETER
BREAD PANS ~ Coated with Sure Bake & Glaze, these commercial weight bread pans promise to last a lifetime without rust or corrosion. Wash only when absolutely necessary!!! My bread literally falls out of the pan. Choose from the small loaf size ($5.75) or the regular 1# size ($12). I LOVE MINE!!!
PIZZA PAN ~ This 16” smooth surface pan with a Bakalon finish joins our pizza pan lineup. The durable, dark gray, hard-coat surface won’t chip, peel or rust or interact with food. It absorbs heat for faster baking at lower temps & makes a crusty crust. A little Vegalene & your pizza should not stick!! I like it for garlic bread as well $17
BEAKER ~ This handy tool measures wet or dry, in any combination from teaspoons to ML/CCM, ¼ cup increments to OZ. It’s a wonderful teaching tool for budding ‘keepers-at-home.’ With a plastic lid, it doubles for storage as well. I use mine all the time. Just $8.50.
THERMOMETER ~ Does your bread occasionally come out doughy? Do you wonder if your water is the right temp? This handy digital thermometer puts your mind at ease. 115 degree water for the dough & 180 to 190 when the bread comes out of the oven produces perfect results. (I poke the bottom of the loaf) The thermometer sleeve has a handy meat guide as well. $11.75
MAPLE SYRUP ~ The Master Cleanse requires REAL ORGANIC GRADE B MAPLE SYRUP. We tried it & it was wonderful. We’ll offer it in a 1 ($55) & 5 ($220) gallon size.
If you love Hearth & Home by Karey Swan, you will also enjoy Healthy Recipes from the Heart of Our Homes by Phyllis Stanley & Shirley Heinmets. Last October I met Phyllis, a most humble servant of God, at a Bosch convention. Healthy Recipes, a very informative Whole Grain 101 resource, begins with a lesson on many of the whole grains, then proceeds to 100 pages of whole grain recipes. One of my favorites is 14 grain bread with flax, millet, amaranth & 7 grain rolled. The second section teaches the use of a pressure cooker for meals in minutes, for salads & sides, for soups, & for company desserts. Treat yourself to Healthy Recipes. You’ll be challenged anew to serve up delicious whole grain treats.
This doesn’t have anything to do with whole grains, but is very significant in regards to health. Our daughter Ruth promoted this book, a simple method to cleanse your system of toxins & waste. A good portion of our church has tried it with varying results. Greg, Ruth’s husband, no longer experiences back pain & sleeps like a baby. Another man lost 70#s in 30+ days. Another man eliminated a $3000/ month for arthritis medicine. The Master Cleanser book guides you through the process of drinking a fresh squeezed lemon/real maple syrup, cayenne pepper mixture to produce some very healthy results. I disagree with the author, Stanley Burroughs, on a few perspectives, but the cleanse really works for us. I finished my 3rd cleanse. This website will provide much more information www.geocities.com\HotSprings\spa\7244\master_cleanse. I also have an informative testimonial book & audio CD. See the price list/shopping cart for details.
Lalena in FBX offers a new inspiration for her bread baking. It goes right along with the overnight sourdough method. I’ll have to give it a try!!!
THE SLOW DANCE
I was proud and satisfied with my 2 hour start to finish fresh whole grain bread. Then along came a stranger- the long sponge method. When I first heard about him I was skeptical, but after checking out his references I was convinced we needed to become friends. Actually, I had heard about him before. Some elderly women I know have shared with me that they used this method in their daily bread baking years ago. I had also read how those fancy artesian bakeries brag about taking 2 to 4 days to create their tasty old fashioned breads. It turns out that nutrition also prefers a slower pace, and we miss out when we try to hurry it along.
Several times during my research I was referred to a familiar friend, Laurel’s Bread Book. There is a whole section on Flemish Desem Bread. I will not feel like a true, certified baker until I can master this recipe, but honestly it overwhelms me! I am waiting for a friend to tackle this project and share the starter with me — I’ll trade her for homemade soap. Several websites also referred me to Nourishing Traditions by Sally Fallon. If you want a good study of nutrition, you need this book. She gives a great explanation to most all my questions. She states, “All grains contain phytic acid in the outer layer or bran. This acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralized phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.”
Now I had a new quest, and it’s been a fun journey. I have chosen to stay close to home and use the same recipe with the minor change of soaking it. It is recommended to soak 12-24 hours, 24 hours being superior, although wheat can do with as little as 7 hours. In the past I was given this advice to overcome my struggle with spelt Bread, and it worked wonders. Soaking needs to involve an acid liquid such as buttermilk, kefir or yogurt. You can also use water with 2 Tablespoons of lemon juice, whey or vinegar. I have had great success using our tried and true Bosch bread recipe, the difference is I soak ALL the flour with all the water (I add some yogurt or vinegar to the water) and 12-24 hours later I add all the other ingredients and mix and continue as usual. It really doesn’t require more time or work, just planning. The dough quietly sits in the corner until you are ready for it. It does have a slightly different flavor and takes a bit longer to bake, but my kids actually prefer it. I’ve tried wheat, spelt and rye with yummy results.
Felton recommends that all grains be soaked or fermented and gives lavish research and studies to support this method. We have made pancakes, muffins and quick breads this way. It does appear to be much easier digested — my tummy has been complaining less these days. Soaking breakfast cereals the night before is not that difficult, and I love to know that simple step makes such a difference in our nutrition. I still enjoy whipping up a quick batch of fresh whole wheat rolls to impress my dinner guests (who come only for the fresh bread anyways) and sometimes I just need a fast fix of steaming pancakes — but I have accepted the invitation to slow my pace and dance with nature. I'm coming to prefer this gentle waltz
1 ~ DOUGH GUARD ~ When you purchase a Bosch from me, I try to remember to give you a dough guard to prevent dough from entering the center post. It works great. HOWEVER, when using your whips, remove the guard so your whips make good contact with the teeth of the spur gear. Many whips & cookie paddles have been damaged because of my negligence in relaying this to you.
2 ~ MEAT GRINDER ~ Always use the meat grinder on SPEED 3 & place the SMOOTH side of the blade out.
3 ~ OVERNIGHT SOURDOUGH ~ Are you like me ~~~ too busy to fuss with feeding a sour dough starter? Phyllis Stanley, Healthy Recipes author, shared her method. In your Bosch bowl combine: 2 c each warm water & any fresh flour and 1/8 t SAF yeast. Cover and let rest 12- 24 hours. Then add 2 c fresh flour, 2 t yeast, & 2 t salt. Mix 5 minutes. Shape into a round loaf or pizza crust. Let rise & bake at 400 for 10 minutes or 4 minutes at 450 if you want to freeze the crust. This recipe can be doubled or tripled etc if you like. The overnight starter can also be made into pancakes, biscuits, etc. If you use it for bread, let it rise to double, slash it with a serrated knife, bake at 410 degrees for 40 minutes. Spray it several times with a spray bottle of water to give it a crisper crust, before it goes in and about 3 times during, very quickly so the oven doesn't lose the heat
4 ~ MILLET ~ copied with permission from Healthy Recipes. Millet is one of the only alkaline grains. When your body is sick and your immune system compromised, that is a sign that your body has become too acid and a daily bowl of millet will help in the process of rebuilding your cells.
Why should you add millet to your diet?
1. It is one of the most completely balanced of all grains.
2. It is non-acid forming and non-mucous forming.
3. It Is rich in vitamins, minerals, lecithin and amino
acids.
4. It Is ideal for growing children and adults, as it is
easily digested.
5. It has a wonderful flavor.
To cook: Boil 3 cups of water. Add 1T. oil, dash salt and 1 cup of millet. Boil for 2 minutes, then turn down heat to low and cook for 30-40 minutes.
Millet is packed with vitamins and amino acids. It contains the amino acid lysine, which is missing in wheat and other grains. When millet and brown rice are added to wheat, they make a complete protein. You can grind the millet or add ½-1 cup of raw millet to your breads.
5 ~ OIL ~ What should I use & what should I avoid? Several years ago I switched to olive oil because of all the articles/books that recommend its use. I used to use canola, but I AM EXCITED that God inspired me to make the change. Go to this website — www.karinya.com/canola.htm — and read this article about it for your own information. This website home page is VERY ‘new agey,’ but I think the info has merit. If you don’t have access to the web, here is a quick synopsis.
Canola oil comes from the rape seed, a very easy, cheap crop to raise. I quote from this website: The truth is that rape seed is the most toxic of all food oil plants. Not even insects will eat it. No wonder farmers like growing it It turns out that rape is a member of the mustard family of plants, and is the source for the chemical agent, mustard gas, which causes blistering on the skin and lungs when inhaled. Mustard Gas was banned after WWI for this very reason…. 12 years ago in England and Europe, rape seed was fed to cows, pigs and sheep who later went blind and began attacking people. There were no further attacks after the rape seed was eliminated from their diet.
When fed canola oil, rats develop many degenerative problems. I’m sure some of our health problems can be traced to it. Originally used as an industrial lubricant, it was never meant for human consumption. However, the producers wanted to introduce it into a much bigger market, the food market. (The love of $$$ is the root of all evil) With no human testing, it now shows up in MANY foods. Do your best to use olive oil at home and avoid canola.
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Chocolate Chip Date Cake |  |
Chocolate Zucchini Cake |
| The Date Cake comes from Hearth & Home by Karey Swan. Try it as a special breakfast coffee cake. | This is a delicious way to use our oversize garden-fresh zucchini. Originally a recipe from the Cooperative Extension, I've made it for years. | ||
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English Tea Muffins | ||
| My sister in Spokane introduced this recipe to our family as a Tupperware "Fix & Mix Bowl' favorite. I loved it when Mom served them. They make a hearty, quick breakfast. WARNING: You can't just eat one!!! | |||
TRAIN UP A CHILD IN THE WAY HE SHOULD GO AND WHEN HE IS OLD, HE WILL NOT
DEPART FROM IT.
Proverbs 22:6
On a recent trip back to my hometown, Spokane, I was delighted to rekindle friendships from years long gone. One family especially thrilled my soul. The time flew by as I heard Don & Sheryl, 10 years younger than me, tell how they were faithfully serving God, winning souls, & using their talents for the Kingdom. Don’s wife homeschools their 4 children & lives on a bustling farm. Not something I expected considering our city slicker upbringing. They led their neighbor to Christ whose marriage almost broke up. Sheryl leads the handbell choirs in her church across the state. Even though our paths had not crossed in 30 years, it was so exciting to renew our relationship and see their fervent spirits in action.
Sadly, I reminisced with others, whose children were not serving God, but living for themselves, and some even leading ‘shipwrecked’ lives. What causes some to stay in the battle and others to go off to experience the carnal life of worldly pleasures? They all attended the same church. After pondering this a spell, my husband & I came to a two-fold conclusion...
First, the children committed to Christ, served Christ as a child. Remember Proverbs 22:6? Train up a child…Like Samuel in the Old Testament, they busied themselves as a servant to the Lord. Their parents trained them to be involved… cleaning the building, singing in the choir, folding bulletins, & passing out Gospel tracts. I don’t know for sure, but I would assume those families practiced some sort of daily devotions, a Family Altar. On the other hand, the shipwrecked children that I know of, grew up without family devotions & their childhood revolved around ‘ME.’ The typical, it’s all about me syndrome. I want horses, I GOTTA have the designer clothes & the latest mountain bike, I like sports, I want to play little league, I want to go skiing, I want to…. “Yes, we’ll go to church on Sunday mornings, but then let’s get on with real living.” Do you see the different perspectives? Yes, we want our children to feel special & have some fun, but is there a balance in our lives or are we too strung out with activities to serve God, to put Him first?
Secondly, be involved in a church, where your children hear the Gospel, see it consistently lived out in the Pastor and leadership, and are encouraged to serve. The children in our church serve right along with the parents. Our boys usher & preach in Home School Chapel. The younger ones sing in our Patch the Pirate Club. Our teens go soul winning, sing in the choir, & serve as camp counselors. The Loews no longer have teens in the home, but as young adults, each of our children faithfully serves. What a joy to us!!! Again, Train up a child in the way he should go and when he is old he will not depart from it. YOU decide now which way your child will go. Will he take the path to serve God or will he take the broad road of selfishness and emptiness? Life isn’t all this simple, but I know you can’t go wrong with this ‘recipe.’
Wholy Yours,
Margaret Loew