I wanted to let you all know that we have three “theme” weeks coming up here at The Nourishing Gourmet. I wanted to try to coordinate my blogging a little so that I could address a few topics a bit more thoroughly. I am excited about it!
Lacto Fermented Vegetables
First, next week (starting on the 16th) some other great bloggers will be sharing with you their delicious lacto-fermented and whey fermented vegetables (great for putting up some of the summer harvest!). I am excited for them to be able to share their recipes with you.
Blog Update
Then the next week, the week of August 23rd, I will be revamping some of the information on my site. Everything from creating a comment policy (which I don’t have and need) to my bio, to the recipe index, to giving more information about the Pennywise Platter Carnival. While this is a little more of an “upkeep” week, I trust that some of the information I share will be of interest to you all and make a better site for you all to visit.
Fermenting and Soaking Grains
Then finally, the week starting on August 30th we will be discussing fermented/soaked grains. I’ve done a lot of research (in the sea of research available) recently and I was able to share a lot of it with the people in my ecourse. I wanted to share with you some of my updated information, especially as I feel that there has been some wrong information and ideas online lately in regard to this topic. I hope that this helps answer at least some of your questions. We will be looking at the history of it, the science of it, and more.
While we are discussing themes, are there any topics or questions that you would like me to address in the future here at the Nourishing Gourmet?
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Sounds exciting! I always enjoy learning more from your blog. Thanks for all the research you do to share with your readers. Blessings to you and your family!
I’m very excited to learn more about the topics you’ve researched lately. Thanks for the heads up about what’s coming, and for all your hard work, Kimi!
I’m glad you will be doing some posts on fermented veggies, as that’s been next on my list to incorporate into our diet.
When you post about soaking grains, can you answer this question? I have wondered things like…is it possible to soak an egg dough pasta? Can I combine the egg, flour, water, whey and make the dough and “soak” in the fridge at a cool temp for a few days? I’ve done it before, but have no idea if it is actually doing anything to the grains at a cool temp, despite the long ‘soak’ time.
As far as themes go…crockpots? I have an old USA-made crockpot, but it is small. I’d love to have a larger one but have no idea where to find something USA-made or something made out of safe materials. Any thoughts/knowledge/research from you would be so appreciated!
Hello! first I just want to say how amazing I think your blog is, it has helped me so much in my ventures into natural cooking…I’ve already taken out white sugar from my cooking and couldn’t have done it without your great posts on it. 🙂
I’m very interested in the whole “soaking” thing…I tried your soaked oatmeal and I don’t think I did it right cause mine came out very lemony and sour tasting the next day…I did scale the recipe down so maybe that was the problem. Do you have any suggestions for me on that?
For your e-course on soaking/fermenting…how much does that cost?
thanks and cheers 🙂 🙂 nicole
How about a week focused on kids and families? I am working on transitioning our family to more healthy eating and would love any tips and recipes designed for introducing kids (and husbands?) to new, healthier foods without intimidating them too much all at once 🙂
How about a post detailing how to start incorporating solid foods into baby’s diet? My son is 5 months old, and very interested in food! He still breast-feeds exclusively, though we have given him some cod liver oil and tried an egg yolk. How was a baby traditionally introduced to solids? What are some other nutritious foods he should and shouldn’t have? And when?
Hi Kimi,
This sounds great! I’m looking forward to the Lacto Fermented Veggies Week.
Please address dairy free options if you can (use extra salt instead of whey? does it come out the same?)
Thanks
I really appreciate all of your gluten free recipes. On the week where you address Soaking Grains, perhaps you could cover any specific “rules” it comes to with regards to GF grains. I haven’t been able to find much information on the subject.
Hi Kimi,
I’m looking forward to these next few weeks of topics! This may be too much work for you, but knowing that you’ve done the GAPS diet in the past, I was wondering if it would be possible to have a GAPS-friendly section in your recipe index. Don’t feel like you have to include every possible GAPS-friendly recipe, but if you wouldn’t mind throwing in some of your favorites, that would be awesome. Thanks for all the work that goes into sharing this site!
Hi Kimi,
I look forward to your posts on soaking grains. I think that will be a big help because even in the “real food” world there has been conflicting information out there!
Kelly
My son has allergic symptoms that I think may be due to salicylic acid sensitivity. I have just begun my journey into nourishing foods, and I’m wondering if lacto-fermentation has any effect on the salicylates present in food…are they increased, decreased, or do they stay at the same levels? There are many foods that he can eat if they are cooked, but he can’t eat them raw (carrots, apples, etc.) I’ve been trying to research this on my own and can’t find an answer.
I am looking forward to the fermenting information. I have done some of this before and really liked it a lot, however I have gotten out of the habit of it (or maybe I was never really in the habit to begin with?!). I hope you share about soaking bread flour before making [yeast] bread. While I’ve done this several times in the past, I never seemed to find an easy way to do it (the dough was always hard to work with the next day). Also, I never really was clear about when to add the other dry ingredients in any flour recipe – cakes, quick breads, cookies, etc. – before or after soaking the flour?
I’ll be checking back. Have a great day!
In Christ,
Joanne in MO
What can be done with lacto-fermented vegetables if you need to keep your salt intake low? Must you just go without them?
Love everything you share…helps me keep focused on eating right (so much easier to fall back into processed foods when we get busy). Just wanted to share a video I just ran across – don’t know anything about the book or author – but thought it was interesting that Oprah was featuring him…
http://www.oprah.com/oprahshow/Food-Expert-Michael-Pollans-Food-Rules-Video/topic/oprahshow
I’m also looking forward to your information on grains. I have been thinking about this subject a lot the past few months.
I liked Rebekah’s idea! Feeding babies would be a great topic. My daughter is about to turn one and we are at the stage of introducing grains into her diet. Which grains do I start with? How much do I give her? How often in the first few weeks do I feed her grains? Should we be giving egg yolks to babies as suggested in NT? I have read on forums that this isn’t right for all babies and some babies ended up forming allergies to eggs when their parents did this. Any info on this subject would be greatly appreciated!
~Tiffany
It would be cool if you could improve the search option on your page. If I search for recipes or topics, it doesn’t seem to bring up related things properly.
I have recently read a lot of information about the enhanced nutritional properties of soaking brown rice in green tea. I am wondering if this process would produce the same beneficial results if you soak other types grains in green tea (rather than other soaking methods). I have searched online but haven’t found anything. I thought maybe you might know… many thanks….
Phoebe, That is so interesting! I’ve never heard of that before. Where did you read this? I would love to read about it.
i’d love to see full articles on your blog. i hate clicking through. i usually use a reader, so i have to click through once there, and then again to see the full article, then more if i want to read other posts. i think i’m missing out, and i’d love it if the formatting changed to ease my reading ability!
I seem always to wind up adding at least twice the flour called for at the end of a grains soaked dough recipe (bread, pizza), and usually I don’t have success getting them to rise. I’m guessing the rising problem is related to the overdose of flour. Help on that is my question.
Thanks everyone for the great feedback! I may not be able to answer everything in just that one week per topic, but I am definitely going to keep a lot of these in mind. I loved some of your theme suggestions too! I will try to follow through with those.
How about a series on demystifying oils? I usually cook with only three things: butter, olive oil and coconut oil. But sometimes I need a good neutral oil and I don’t want to use canola oil. A lot of recipes call for it and I’m always at a loss as to what to substitute. There’s sunflower and peanut oil, but I’m not sure about them and whether they are heated to high temps and are rancid or are okay? Just a thought:)