Welcome to this week’s edition of My Week on Wednesday… where I take a few minutes to share some of the things I did, and learned throughout the week. And some of the blogs I visited and articles I read.
My post Why my Daughter Will NOT be Selling Girl Scout Cookies is still going strong. This week it was featured on Real Food Fridays, and Tuesdays with a Twist.
I think it is important to make this issue known… the Girl Scouts have pretty much stated that they will continue to use GMO ingredients in their cookies so long as people continue to buy them. And we need to come together to say that, if that is their stance, then we will NOT be buying Girl Scout Cookies.
Accordingly, I am still searching for “real food” cookies to bake for or with my little Pixie. I found Salted Dark Chocolate Truffle Cookies from Paleo Parents which sound pretty amazing, and Chewy Spiced Molasses Cookies from Nourished Kitchen… which I am pretty excited to try. I just love molasses, and I am pretty fond of cinnamon, cloves, and ginger, too! 🙂
I also found a recipe for soaked Oatmeal Raisin Cookies from Cooking God’s Way. Oatmeal cookies are one of my favorite kinds of cookie… and I am convinced that, once you start adding raisins, you have pretty much created a health food! In fact, I have my oats already soaking so I can make these cookies tomorrow!
UPDATE: These cookies are fabulously delicious! I highly recommend them! 🙂
Why, you might be asking, am I soaking my oats? According to Nourishing Traditions:
All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer of bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. … Soaking allows enzymes, lactobacilli and other helpful organisms to break down the phytic acid.
We try–with reasonable levels of success–to soak, sour, or sprout most of our grains before we eat them.
This picture is evidence that we are not uniformly successful in the soaking, sprouting, or souring of all of our grain products. That is plain old spaghetti. Out of a box! (With homemade sauce.)
This picture is also evidence that it is really hard to suck up strands of spaghetti if you are missing your bottom front teeth… which the Pixie currently is. 🙂
I am always looking for good, healthy, fun snacks to send in the kids’ lunches. These Toasty Oven Chickpeas look like fun (especially because the Pixie can’t bring nuts into her classroom; a friend has allergies) and My Lamp is Full shared a Sweet Potato Chocolate Pudding with Coconut Whipped Cream which I would have already made if I had been able to find sweet potatoes at the Public Market this weekend!
(Hey, we’re doing a polar vortex/blizzard thing here right now; I’m just glad the Egg Lady showed up! Besides, it’s supposed to be warmer this weekend! 🙂 )
And, finally, a treat that is not packable in a lunch box… and I will have to wait until August to try: Blackberry Banana Ice Cream from One Acre Farm. It sounds SO delicious!
My post Spice Wine for Imbolc was featured by Urban Naturale at her Healthy, Happy, Green & Natural Blog Hop and by Elise of Richly Rooted on Wellness Wednesday!
Imbolc isn’t until February 1st or 2nd, so you still have some time to try it out while you dream about spring!
I also found a recipe for Turmeric Tea from Primally Inspired… which uses fresh turmeric. She suggests this tea as a liver detox… but most of the ingredients are good for your joints, too–and my joints get put through the wringer sometimes! I’ve drunk turmeric tea before, and it has been very helpful, but I’ve never cared for it… probably because I’ve always used dried turmeric. I tried to get some fresh turmeric at my local Indian Grocery store–but they were out! Fortunately the recipe provides a link where you can order some! 🙂
The cold weather has put warm soup on my brain. My post this week was Mushroom Wild Rice Stew with Swiss Chard… and it is just a big bowl of nice, warm comfort food.
The Nourished Caveman shares a Farmers Market Winter Soup that sounds delicious and I found a recipe for a Simple Spanish Garlic and Egg Soup which I am kind of fascinated by. I have never tried making a soup like this… and it is alleged to take less than 20 minutes! Meal plans be damned, I can often be found standing in my kitchen at 5:00 wondering what we are having for dinner. Since I am always responsible for coming up with a Dinner Plan, and often in charge of executing it, this whole soup-in-20-minutes seems like a great idea!
For example, we had these pancakes for dinner last night. With blueberries and applesauce! However, since it was about ten in the morning when I determined that (a) we were going to have a rushed evening because the Pixie had Girl Scouts, and (b) I was probably going to want some comfort food… because the Pixie had Girl Scouts, the flour had plenty of time to soak properly!
Finally, I read a great post–What you don’t know about salt CAN hurt you–by the Natural Wonderer. What kind of salt do you use?
I’m so glad you came to visit me on My Week on Wednesday! Please remember to “like” this article and share it. And, if you could all hop over to my Facebook Page and “like” or “follow” it — and share it with your friends, that would be great! 🙂
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