Dh is working tonight, so I got next week's menu and tasks typed up already. Here it is for anyone who is interested:
Menu for Jan 16-22
Have started a crock of soaked flour (sourdough-like) so don’t have to worry about soaking flour every other day.
B: Pancakes, cream, fruit, kefir with CLO and probiotics, multivitamin
L: Quesadillas, yogurt, ginger carrots, milk
S: Roasted Chicken, greek salad (raw cider vinegar dressing), cranberries, roasted potatoes, milk
*we take juice kefir every morning, so I add to it daily.
B: Omelets, kefir, multi
L: Chicken sandwiches, leftover salad or fruit, milk
S: Stir-fry veggies with chicken, kimchi, milk
-Baking: make wraps and freeze (about 2 or 3 dozen)
-Make mayo in the a.m.
-take out ground beef for jerky
B: toast with butter/honey/p.b. and smoothie, kefir, multi
L: Broccoli salad, nibble trays for kiddos, milk.
S: Curried chicken and veggies, rice, naan, yogurt, ginger carrots, milk
-make ginger carrots
-make sausage (maybe)…(ground pork, beef, sage, salt, garlic, pepper)
B: Crepes or sausage if made, kefir, multi
L: leftover stew etc. from last night, milk
S: Beef burritos, fresh veggies, mango guacamole, yogurt, ginger carrots, milk
-thaw beef and wraps for supper
-start stock (bone broth) in crockpot
-make noodle dough
-make ketchup if time allows
B: Omelet, kefir, multi
L: bone broth with homemade noodles, kimchi, fruit, milk
S: baked fish, paprika home fries, creamy caesar salad (made with yogurt cheese), ginger carrots, milk
-make tartar sauce (using mayo made on Tuesday)
-make Caesar salad dressing and croutons
-do menu plan for next week
B: Potato pancakes with yogurt, smoothie, kefir, multi.
L: Egg salad sandwich or wrap, cut up fruit, kimchi, milk
S: Family cooks together: pizza, salad (use leftover Caesar dressing), milk
-shopping and errands
B: French toast, cream, fruit, maple syrup, kefir, multi
S: Fresh rolls, peanut dipping sauce, kimchi, milk.
|I'm relatively new to NT, but really like it so far. My guys at home LOVE all the meat they've been eating (I'm a "flexitarian", but have been an environmental vegetarian in the past, and we hardly ever had meat at home). My question is this: How do you soak flour? I usually bake a big batch of bread once a week (7 loaves) and freeze and pull it out of the freezer as the week goes on. I really loved this system, and will stick to it, but would love to hear how you could soak that much flour, and what recipe would you use to make bread with wet flour? TIA!
hairylegs, (I love your username!
) some NT'ers make sourdough bread because it has to rise for a long time and thus the phytates in the flour break down during the prolonged rising time. Traditional rye bread is a bread that doesn't have to be kneaded, so this is another option, but it's very heavy and might not appeal to everyone. You could also make or buy sprouted flour if you have a mill or access to it. I have neither. What I do is I make my regular yeasted bread recipe, but instead of following the usual process, I let it rise much longer. I give it 2-3 hours to rise the first time (in a place that's not too warm) and punch it down, then another 2-3 hours, and punch it down again, and finally, shape into loaves, let it rise at least an hour or two, then bake it. This way, the flour has much more time to break down than the usual 3-hour type recipes. Sometimes I even pre-soak half of the flour overnight (make a sponge) and then add the yeast and remaining flour, etc., in the morning.
Okay, this is getting to be a really long post, but I just want to add one more thing before I go and let someone else yak for awhile
...While we are mostly NT now, it's been a slow transition and we didn't do it overnight, so if you're just starting out, don't get discouraged. I found what worked for me was making one small change at a time so as not to overwhelm myself or my family. Each change seemed kind of strange or novel at first, but then just became part of the routine. I am still working on making changes (right now trying to make sure I get fermented foods in the menu at least a couple times a day- it totally helps to write it out!) and still confronting my health issues slowly one at a time, but I feel so much more confident about the food that the kids are growing on and that we are putting into our bodies, it is soooooo worth it. It really has become sort of spiritual.
Well, i'm out of breath from rambling on