Pennywise Platter Thursday 11/5

pennywiseplatter

Important announcement! In two weeks on the 19th, instead of our normal carnival we will be doing a special edition! The theme is on nourishing gifts (can be food or otherwise!). Please think of your favorite things to give as gifts and share them with us then.

Also, for those of you interested in being part of my new series, The Healthy Dollar Menu,  please email me (kimi DOT harris AT gmail Dot com) for the details and requirements. I have several people lined up already, and I am looking forward to what they have to share.

Meanwhile, last week I thought we had some wonderful posts! My personal favorite two were Shelley’s Homemade (soaked) Empanda Dough and Filling and Caroline’s Key to Great Soup. Thanks so much ladies!

Pennywise Platter Thursday 11/5

I don’t have a new post for you (for once). However, I wanted to note that I do have a category for nourishing frugal food. Check it out for almost a hundred nourishing frugal recipes.

Amy @ Simply Sugar & Gluten-Free Butternut Squash Tart

This tart uses freshly cooked butternut squash instead of pumpkin, and the filling is mostly butternut squash, sweetened slightly with agave. It doesn’t contain all of the heavier ingredients that are traditionally in a pumpkin pie. The crust contains some whole grains but is really a treat as opposed to a staple. If you want to omit the crust, the filling is smooth, fresh, and would be delicious all on it’s own.


Cara @ Health Home and Happiness:

I wrote a post, Ten Ways To Find More Grocery Money, describing how I was able to tweak little bits of our spending and thinking to be able to buy higher quality food for our family.


Sheri @ Moms For Safe Food

Today’s post is a recipe for Garlic Roasted Potatoes,
This is one of our favorites and we like roasting other vegetables this way too. One of our boys is picky about veggies but he will eat anything roasted.

Lauren at giant scoops of joy.

Here is a recipe for Zucchini Turkey Burritos with Cilantro Corn and Black Beans. A simple but tasty recipe in which shredded zucchini (or any other shredded vegetable) stretches your meat, adds extra nutrients, and saves some pennies!

Shelley @ MAHMHomemade Soaked Crackers

I shared my recipe for soaked crackers- they are easy, yummy, and super frugal. I can eat the whole recipe in one day if not careful!
Wardeh @ GNOWFGLINS -Basic Sprouted Muffins

I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Today, I’m sharing the basic recipe for sprouted flour muffins, along with a link to a basic soaked muffin recipe. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. If left alone, the phytic acid would block mineral absorption. Also, sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

Shannon @ Nourishing DaysExperimenting with Growing Food Indoors

I am starting up a small indoor garden of sorts in order to save money and resources.

Millie @ Thinking Outloud-Rubber Meals

I’m sharing some of my ideas for ‘planned overs’. This is a great way to help with our food budget and also saves me a little time in the kitchen since part of the work is done in advance.


KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. says

    Amy @ Simply Sugar & Gluten-Free – Butternut Squash Tart
    http://www.simplysugarandglutenfree.com/butternut-squash-tart-holiday-food-fest/

    This tart uses freshly cooked butternut squash instead of pumpkin, and the filling is mostly butternut squash, sweetened slightly with agave. It doesn’t contain all of the heavier ingredients that are traditionally in a pumpkin pie. The crust contains some whole grains but is really a treat as opposed to a staple. If you want to omit the crust, the filling is smooth, fresh, and would be delicious all on it’s own.

  2. says

    Hi I just found your site and I am so excited, what a great resource! I noticed that you use a lot of coconut milk/oil… what else would you consider to be staples for your pantry? Do you have a staple grocery list posted somewhere? I find that it is easier to cook for me when I don’t have to make a special trip to the store for missing ingredients. Thanks.
    Jen

  3. says

    Wardeh @ GNOWFGLINS -Basic Sprouted Muffins
    http://gnowfglins.com/2009/11/05/basic-sprouted-muffins/

    I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Today, I’m sharing the basic recipe for sprouted flour muffins, along with a link to a basic soaked muffin recipe. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. If left alone, the phytic acid would block mineral absorption. Also, sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

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