lystn

https://www.groundedhere.com/ () I’m so excited because is gonna energize us and it’s Sunday January 6th and I just talked with Lindsey Jean Hard yesterday who wrote the book Cooking With Scraps! https://amzn.to/2FxjQPt () https://amzn.to/2FxjQPt (Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals) Hi everyone! I’m glad you got a chance to talk tohttps://www.groundedhere.com/podcast-2 ( Lindsay Jean and I interviewed her) and it was really valuable. I have the cookbook in hand! Today, I want to share what I am up to in this transition the holidays I’ve been making things like polenta And craving cooling herbs mint cilantro coconut! Shredded coconut and coconut milk recognizing my body’s wanting to cool off from the inflammatory foods of the holidays! IDK if anyone is experiencing that. I can totally relate except in a different sense. I was really good during the holidays, it’s more of an after the holidays problem. I went home, had a great  holiday with my family! I hadn’t been the four of us, my parents and my brother and I, and especially with my brother and I and just thankful to soak up all of that love! And maybe a little more gluten and sugar then I normally eat my body was really feeling that for a while I got home still wanted nourishing foods I had this http://thewickedgoodfarm.com/product/painted-mountain-corn-flour/ (cornmeal) from http://thewickedgoodfarm.com/ (Wicked Good Farm) http://thewickedgoodfarm.com/product/painted-mountain-corn-flour/ (polenta!) Last night we had friends over, and so I put a whole chicken in a crock pot chicken had been with tomatoes onions peppers put that over polenta! We also made polenta fries! I’m happy to tell how to make those things using organic cornmeal and having something different then just flour is really nice! I feel like I get that nourishment without getting inundated with sweet things! How do you make polenta fries? I just saw something on Facebook about https://veganheaven.org/recipe/vegan-chicken-nuggets/ (vegan quinoa nuggets!) There was a restaurant in Ann Arbor that had really good polenta fries! I think it was Grizzly Peak Brewing Company. Make polenta like you would 1 cup fine to medium cornmeal to 4 cups of water you can add: butter and cheese skip that use coconut oil spices whatever works for you after the polenta is made it’s a sweet slow cooking process I enjoy that after it’s done you can spread it on a cookie sheet so it’s an inch or 1/2 inch thick, thinner if you want let it cool, then once it’s cool, I put in fridge over night Then slice it like french fries cookie sheet in our oven, it broke this week so we weren’t able to do them fully in the oven Just make sure there’s enough oil in the pan! It doesn’t have to be deep fried oven fries fry sauce so many different recipes and ways to make fry sauce. Ours had a pickle brine in it.  I want to keep experimenting but I think you need tomasa for that? I have a lot of cornmeal so I guess I’ll do a lot of polenta or some grits. I never made polenta you made it sound easy! It thickens up quick. That’s good to know cause polenta’s not cheap.  Yes and cornmeal is less expensive. You know Brooke Bohannon she sells it every week  order in the valley looking for a local source here in Montana I have a whole big ceramic jar blue cornmeal yellow have some fun with it I’d like to make some corn chips, although I am trying to not have chips food more wet food over the dry processed food Mike made me homemade whole wheat tortillas and they were so good! I’m not sure how good they are for me, they are kind of on that dry side. I was telling my mom, I put salsa on just about everything, I try to find ones that don’t have extra sugars. That’s probably... Support this podcast