This was a busy week in the kitchen. Some of it was not real food, I made English muffin breakfast sandwiches for my hubby to take to work when he works overnights, and granola for him (one of these days I would like to find a good recipe for soaked oats granola, but this was regular granola), and oatmeal cookies and deviled eggs for a funeral at my church.
But there were other real food activities as well. I have been trying to follow Jenny @ Nourished Kitchen’s Real Food Challenge, with some success. I already did the Day 15 assignment, since I have kefir going on the counter, and a ginger beer plant resting in the fridge. I’d like to try water kefir one of these days too. I didn’t make any yogurt or cheese, but I roasted some walnuts for pesto for the Day 19 assignment (and was interested to learn that blanched almond flour is OK to use; I had been worrying about that). I soaked a big pot of chickpeas, which I used in Crispy Garbanzo Beans, my friend Sigga’s coriander hummus, and Crockpot Honey Lentils.
And for the Day 21 assignment, I made arugula pesto with lightly cooked arugula and olive oil (seems right on for that assignment!) as well as beet kvass. Finally, for a vegetable “dish” that is fun, I made amazing chocolate beet muffins.
Someone else has been busy in my kitchen too, emptying out drawers and cupboards, so hopefully my hubby gets child safety locks put on soon!
Go take a look at GNOWFGLINS to see what is twisting in everyone else’s kitchens this week!