Right now, before the garden starts producing much, I’m cleaning out the freezer and cupboards to make room for the new, and rounding out our meals with bread and cheese. Another favorite lunch treat is sliced bread with basil and walnut pesto, frozen in August and so very welcomed in rainy April. Homemade bread is delicious and versatile! We love a slow-fermenting sourdough, but recently I rely on simple yeast breads for their speed. This recipe for whole-grain spelt bread is so tasty and easy!
Real Food Information
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Recently, after reading books like Grain Brain, I became interested in cutting back on modern wheat products. We don’t have any gluten sensitivity in our house, so I don’t feel compelled to go gluten-free. However, I wanted to eliminate as much modern wheat as possible from our diets. I also looked for a substitute for modern wheat that would still allow me to easily make our family’s favorite sourdough bread, banana bread, and pancakes. That’s when I found the ancient grain Spelt.
Pasture – raised eggs are superior in taste and nutrition to regular eggs and are worth seeking out. Pasture-raised is not the same as free-range, and “free range” may even produce the same quality eggs as “caged”! Despite all the pretty labeling and logos in the grocery store egg case, it’s not easy to determine what exactly you are buying. This post clearly explains what these differences are, and why they should matter to you.