From time to time even we’re suckers for the classics of the standard American diet: the greasy pizza, the sweet drinks, the sweets … in general. Fortunately, there’s a few tricks so that you can manage to still maximize the nutritional value of these compromise foods.
This week was one of compromises and for our Sunday Night Supper we enjoyed pizza, salad and lemonade. The crust was made from a whole-grain spelt sourdough and topped with a variety of cheeses including my homemade raw-milk feta as well as local, organic members of the allium family: shallots, onions, garlic. Additionally, we had that Caesar salad with a homemade dressing made of raw cider vinegar, raw egg yolk, oil-cured anchovies, raw cheese and unrefined extra virgin olive oil so it was teeming with nutrients, good fats and enzymes. The lemonade, well it was still sweetened with agave which, I gather, is better than sugar.
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Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying