It's so FLUFFY!

I continue to use my Azure Standard Wild Yeast Sourdough Mix in a number of things. This last weekend  it was another version of pancakes, but a much fluffier version than the flour free recipe made a couple of weeks ago.  These were incredibly light and fluffy, and though they used a bit of white flour, they still had a nice dose of nutrients and probiotics from the whole wheat sourdough.

In a cereal bowl mix 1/2 cup milk and 1 tablespoon Braggs Apple Cider Vinegar
Let sit 10 minutes

In a separate bowl mix:
2 Tablespoons of sugar
3/4 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

In a larger bowl mix

1/2 cup Azures Standard wild yeast whole wheat sourdough starter
1 egg
dash of vanilla extract
the curdled milk mixture
2 Tablespoons of butter, melted.

Mix wet into dry ingredients, blending, just until mixed.  Batter should be fairly thick, depending on your sourdough mixture, just enough to drop on the griddle with a spoon and spread out only slightly. If it is runny, add 2-3 Tablespoons more flour, if it is too thick, add a Tablespoon of milk.  Cook on an oiled griddle set to medium heat.

Although I normally don't use products with ingredients that are more man made than nature made, I will make an exception for syrup.  Maple Grove Farms makes a great low calorie (12 calories per serving) maple flavored syrup that has NO funky aftertaste.  It's the best diet syrup I've tried and it's not expensive either.

The Search For My Holy Grail Foundation is Over - Sappho Cosmetics

This is the second part of "natural beauty" weekend here (because of the holiday, no one is eating particularly low cal around here though we're doing our Meat Free Monday as always.)

I've switched over to all organic skin care, using  products from several lines, my favorite being "Simply Birgit" and "Frangipani" (incredible serum), both hand crafted in Indiana, and female run companies. (links to both on the right sidebar under "products I use in my home").

In makeup though, I'd not found an organic eyeshadow or foundation I particularly liked. The various mineral ones I tried were either too dry, where they flaked into my eyes, or had an unnatural sparkly sheen to them. But I was determined to stick to an organic line.

I have incredibly sensitive facial skin that breaks out at the drop of a hat. The only foundation I found that offered good, natural coverage in a tone light enough for my "Casper the Friendly Ghost" complexion without the most common sunscreen ingredient (which I can't wear) was a Chanel one that was $72. I don't want to pay $72 for an organic foundation, I'm certainly not paying $72 for a NON-organic one. Seriously - finding a good really light color in foundation is not easy, even the lightest ones are too dark, too pink or too yellow. To get a shade that worked I had to sacrifice either moderate price or a natural look.

I finally found my Holy Grail foundation, and even better - their blush and eyeshadow rocks.

• Sappho Cosmetics

Sappho is a female owned and operated (JoAnn Fowler, an Emmy-Nominated professional makeup artist) company located in Canada has one of the best organic cosmetic  lines I've tried (and I've tried a bunch).  Edited from their website:

(The foundation) is made of the purest of natural minerals suspended in base of aloe juice and organic jojoba oil . Preserved with an all natural system and incorporating  essential oils , these vegan foundations provide  flawless coverage without a heavy look or feel.  

This is one of the few foundations that provides a luminous smoothness to my skin without making it LOOK like I'm wearing foundation and the smell and feel is heavenly from the essential oils. After age 50  (mumble, mumble) you need a lighter foundation that won't settle into fine lines, but you also want a little youthful freshness (not too shiny, not too matte).  This was perfect. The container is small, but this  foundation formula literally only takes a pump or two to cover my whole face.

I also bought a blush and the eye shadows, also mineral and have since reordered, including their brushes, I'm that pleased with the product and service.

They come in little disks that you can mix and match with their reusable containers, less waste in the environment and very sleek and small in a purse.

The green "Beckitt" shade is just lovely a pale (or buildable) sheer color, perfect for Spring and Summer with just the slightest hint of sheen to it.  I also got the "Chloe" shade which can be used with a thin moist brush for a long lasting eyeliner.  The blush shown is "Emma's blush" which is also a mineral formulation with argon oil, providing for a natural, long lasting finish.

I know I can find cheaper products elsewhere but once I understood how chemicals in our skin care and cosmetics end up in our bodies, I made the switch.

The skin on our face and head has absorption capabilities that far outreach any other part of the body. What we put on our body can make it's way into our bloodstream. Conventional cosmetics are full of synthetic chemicals which may be far more harmful than anybody ever imagined and the evidence is starting to mount. Sappho's website has a glossary and information page about some of the risks associated with long term use of many of the products found in mass produced cosmetics. Having a doctorate in one of the forensic fields, I have taken more organic chemistry that should be allowed by law.  This stuff is NOT good in our bodies and we're fooling ourselves to think that by applying it to our skin, it's just sitting there on the surface.

I want only ingredients found in nature.  When they are crafted with care for their customers AND the planet, it shows.

Caffeine - The Best Part of Waking Up AND a Toning Beauty Treament

Caffeine in beauty products is becoming more and more common.  Why?

Caffeine - when applied to the skin is a vasoconstricter, a diuretic, AND a good antioxidant which results in firming and tightening properties.  Caffeine can also constrict the veins, which is useful in reducing dark circles and puffiness around the eyes.

When applied to areas where cellulite is an issue (that cottage cheese appearance to the skin that often no diet and exercise will help) it has a dehydrating effect on the fat cells, triggering the evacuation of sodium and water and the intake of potassium which can result in the skin in those problem areas looking smoother, at least temporarily.

So I've notice a number of products including some great coffee salt/sugar scrubs on the market. The only issue - they are usually EXPENSIVE.  As I work on getting more firm and tone, keeping my skin in good shape is a priority (no one wants Rocky the Flying Squirrel arms).

Make your own coffee sugar scrub - so much cheaper and if you use the leftover coffee grounds from your morning brew (simply dry out on a plate first) it's beyond cheap, and it works just as well I bought a high end  ($30+) coffee scrub to compare and I could tell no difference in the feel, results and fragrance.

You need  dry coffee grounds
coconut oil
sugar
and fragrance (option).

You can make as little or as much as you want to use in a two week period (about how long it should safely keep).

The ratio is simple

3 parts ground coffee beans
2 parts melted coconut oil
2 parts sugar (the larger crystal type is great, but table sugar will do).

Melt the coconut oil and pour into the coffee grounds in a small glass container.  I used fairly large grounds but if you have delicate skin you can grind a little finer.

Let cool, stirring every so often so the coconut oil doesn't clump as it hardens. (You can put in the refrigerator for a bit to hurry this process up). When cool but still stir-able, stir in sugar (this prevents sugar granules, which are exfoliating as well as moisture drawing, from melting).

Add a few drops of essential oil such as peppermint or spearmint or add a teaspoon of vanilla extract.

Store covered  in a cool place.  In your shower, simply rub on the skin in circular motion and rinse.  For eye firming when you wake up,AN take a teaspoon of coffee grounds and mix a few drops  coconut or olive oil.  Lightly pat under the eye, wait 20 minutes and rinse with cool water.

Sourdough Adventures - Cornbread!

Looking for a healthier carb to have with your meal?  How about gluten free sourdough cornbread?

I made a pan of cornbread with the wild yeast/whole wheat sourdough starter and it turned out great.

But I wanted to try my hand at a gluten free version.

I LOVE sourdough bread for the taste AND the health benefits:

Sourdough is:
– easy to digest
– contains the healthy gut bacteria lactobacillus (the same major player in yogurt and kefir)
– has most of the phytic acid  broken down and
– doesn't cause a spike in blood sugar like traditional bread often does (I'm hypoglycemic so this is always a concern)

Gluten Free Sourdough Starter (Adaption from King Author Flour website)

In a minimum one quart glass jar or bowl whisk 1/4 teaspoon French sourdough starter into 1 cup King Aurthur Ancient Grains Flour Blend (a whole grain, gluten-free mixture of amaranth, millet, quinoa and sorghum).

With a wooden spoon (I have best results with sourdough NOT using metal implements) stir in 1/2 cup cool water (non chlorinated filtered water will give you the best results.) Blend this mixture together evenly, and allow it to sit at room temperature overnight, lightly covered with a thin cotton towel.

You should begin to see results within hours. When the starter becomes active following this initial feeding regimen, you’ll finally be able to use it in your first recipe.

Keep in a crock or glass jar with a loose fitting lid for airflow, feeding with equal amounts of gf multipurpose flour and filtered water every couple of days storing it in a very cool place or your fridge.  If you don't use it for a while, remove a cup of the starter and replace with a 1/2 cup each of flour and water, stir and feed again in a couple of days.  It should revive.

The recipe for cornbread is below but if you are making yeast breads and cakes, King Arthur flour website recommends using 1 cup starter in place of 1/2 cup of water/liquid and 1 cup of flour in your recipe.

For the gluten free cornbread.

1 cup GF Sourdough Starter
2 cups cornmeal
1 1/2 cups milk (dairy or nut)
4 teaspoons lemon juice
1/4 cup sugar
2 large eggs
1/4 cup oil of your choice
1 teaspoon salt
1/2 teaspoon baking soda

Mix milk and lemon juice together and let sit a few minutes.  Preheat oven to 425 F. and lightly grease a 10 inch ovenproof skillet or baking dish.

In a large bowl, combine the starter, cornmeal, milk mixture, sugar and eggs (beaten first).  Stir in the oil, salt and baking soda. If  using a cast iron skillet instead of a  pan, preheat it in the oven for a few minutes, the remove with a potholder and pour in the batter.  Bake 25-30 minutes. (I love cast iron to get that great crunchy crumb to the edge of the cornbread).

If you prefer,  you can make in muffin tins cooking at 400 degrees for about 12-15 minute and don't preheat the pan..

Melt in your Mouth Sourdough Pancakes

This weekends pancakes were an experiment.  I had LOTS of wild yeast/whole wheat sourdough starter with the kitchen stove wrapped in plastic all week while my new counters were put in. So I made some whole wheat pancakes with mostly starter and they were really tasty - fairly thin but melt in your mouth soft.  Making enough to feed three or four people, we put the leftovers in the freezer to heat up later. Wild yeast sourdough starter has a slower rise time than traditional sourdough so additional leavening was used so I didn't have crepes

1 and 3/4 cups Azures Standard wild yeast sourdough starter (bring to room temperature)
1/4 cup whole wheat pastry flour
3/4 tsp salt
2 Tablespoons honey
splash of vanilla
pinch of spice (cinnamon, nutmeg or cardamom)
1 extra large egg (or two small)
4 Tablespoons butter melted
1 Tablespoon hot water
1 teaspoon baking soda

Mix sourdough starter, flour, salt, vanilla, spice, egg and melted butter (last) in larger bowl.

In a cup mix 1 Tablespoon of hot water with the baking soda and stir in right before you cook them.

.

Azure Standard Wild Sourdough Muffins

Since we had an incredible burger dinner out in the Western Suburbs of Chicagoland at Burger Colony in the little town of Brookfield, IL, after visiting the city's zoo, Sunday mornings was NOT our usual big plate of pancakes and sides.  It was a good day for some scrambled eggs with muffins and fruit.

I experimented a bit more with my  whole wheat wild yeast sourdough starter which is really thriving in my refrigerator (unlike most sourdough you don't have to keep it covered on the counter and it is NOT temperamental at all, simply requiring a minimum of a  quarter cup of whole wheat flour and pure spring water every day or every other day, mixed with a wooden spoon. Link below for information on harvesting or ordering your own.

• Wild Yeast Sourdough Starter

I've made  whole grain muffins with it before but these are the best ones yet, so I had to share. They are very buttery and moist in the middle with a nice crisp outer layer (you know how when you bake cornbread in a skillet it gets those wonderful crispy edges?  Yes, like that!)

Wild Sourdough Corn Muffins

In a large bowl mix:
1 and 1/2 cups all purpose flour (you can use white or a mixture of white and w.w. pastry flour)
1/2 cup sugar
3/4 cup corn meal
1 Tablespoon Baking Powder
1/2 tsp salt
1/2 cup corn kernels (fresh is best but thawed from frozen or canned will work).

In a small bowl whisk:

1 cup sourdough starter
2 eggs
1 cup milk (or almond milk if you want a vegan version).
2 eggs
1 teaspoon molasses
1/4 tsp Vanilla

SLOWLY Whisk in:

6 Tablespoons of butter, melted and cooled slightly (or use vegetable oil for vegan version)

Mix wet into dry mixture in the bigger bowl until combined.

Place into muffin pan sprayed with non stick spray or buttered.

Bake in 350 F. degree preheated oven 18-20 minutes, until golden brown around the bottom and a toothpick inserted inside comes out clean.

Made 12 muffins plus one small bread pan of cornbread (about an inch thick for some nice little slabs to go with lunch soup)

How I cut Carbs - Pizza Night

Yes, Friday Night is always pizza night in our house.  But now, we cook it at home, either homemade or frozen, doctored up with lots of extra veggies. It saves us a lot of money and I can make my half with dairy free "cheese" and load it up with veggie toppings.

But switching to thin crust (the Chicago Style pizzas are yummy but it's the calorie equivalent of eating a pan of lasagna),we save on fat AND calories.  Cooking it in the cast iron makes for a thin, crispy crust without being tough and if you use some sourdough starter in place of yeast, you'll have a nice yeast free version. This used up a bit of leftover bell pepper and veggie breakfast sausage made out of spices and grains.

Cast Iron Pizza Crust (for one crust)
1 and 1/4 cup all purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
1 teaspoon honey
1/2 cup plus 1 teaspoon warm water (about 120 degrees)
1 Tablespoon olive oil (I used>Artisano's butter flavored oil)
1/3 cup cornmeal
Whisk active dry yeast in the warm water and let it sit until the yeast is active, which takes about 10 minutes

Note:To make yeast free version:  replace yeast with 1/2 cup sourdough starter and reduce water to 1/4 cup, adding more flour if needed if dough is "wet"

In medium bowl mix salt and one cup of the flour. Add honey and oil to the yeast/water mixture after the ten minutes are up and whisk well.  Pour this into dry ingredients  (including the cornmeal) and mix briskly with a wooden spoon until ingredients are mixed and the dough looks slightly shaggy but holds a rough dough ball shape. If it looks a bit wet, sprinkle in the remaining 1/4 cup flour.
Turn out the board dusted with a little flour and knead until the dough is smooth and pliable about 4 minutes. Place the dough in a lightly oiled bowl, turning once to coat, and let it sit, covered in a warm place for 1 and 1⁄2  hours (until double in size). If using wild yeast sourdough starter, you may have to double the rise time. Roll or pat out  (this is a really easy dough to form)  to be slightly larger than your seasoned and lightly oiled cast iron pan (mine is 12 inches) and transfer to the pan, building up the edge slightly.

Top with a cup of jarred or homemade red pasta sauce (just enough to lightly cover the crust, a big handful of  veggie sausage (use remaining sausage in a breakfast dish tomorrow), and any little bits of chopped red/green/orange peppers you might have on hand and your cheese topping of choice.  Place pan with crust on the stove burner on medium/high for 3 minutes then transfer  hot pan to 450  F. degree oven and bake until the edges are lightly golden and cheese is melted  11-13 minutes (check it at 10 minutes though, some ovens bake hotter). Note:  Dairy-free cheese does not get as melty looking as regularly, gauge doneness by the color of the crust.

It's the Great Pumpkin (Soup) Charlie Brown!

Though summer is approaching - we've still had some chilly nights earlier in the month down in the upper 30's low 40's.  A good night for soup and sandwiches (especially in that my favorite bread - Dave's Killer Bread has shown up in WalMarts in Chicagoland).  I love creamed vegetable soups but they can be high in fat.  Here's a lightened version of a pumpkin soup that is wonderful with a grilled cheese or turkey sandwich on whole grain bread.  It has a warm rich taste that's nothing like pumpkin pie, but has its own unique flavor.

Cream of Pumpkin Soup with Basil

Six cups chicken stock (or vegan "chicken" or veggie stock)
1 teaspoon salt
dash of nutmeg
dash or ginger
1/2 teaspoon chopped fresh basil ( or thyme)
2 cups canned  pumpkin puree (just pumpkin, not the pumpkin pie mix in a can that has sugar and spices)
3/4 sweet yellow onion (large) chopped
1 clove garlic
1/4 cup heavy whipping cream
five whole peppercorns (or fresh ground pepper to taste)

Heat stock, spices, onion and pumpkin.  Bring to a boil and turn heat down to low and let simmer for half an hour, uncovered.  Using a blender or food processor, puree the soup a cup at a time,  place back in pan and bring to a bowl again, letting it simmer uncovered for another 20-30 minutes. Remove from heat and stir in heavy cream, strain out peppercorns and serve. (garnish is fresh basil)