*Sally Fallon has a wonderful recipe for crispy nuts in her book Nourishing Traditions. It takes out the phytic acid and allows the body to absorb more nutrients. Basically by soaking the nuts and then making them crispy in a food dehydrator or the oven on a low temperature.
Recently, I was asked to teach a gardening 101 class at church. I grew up helping my parents garden but I am not a master gardener or even close to being one. In fact I could probably benefit from attending some gardening classes. Overall I think it went well, the women told me afterwards that after my presentation they felt they could try growing an herb garden or make some sprouts in their kitchen. Most of us are students here and don't have room for anything but a few planter boxes so I think it went well.
To thank the women that came to the class I made a strawberry rhubarb pie, using the rhubarb my parents had brought me from their garden. The pie turned out delicious, especially after it was topped off with whipped cream made from coconut milk.
I couldn't do a nut based crust like I usually do since one of the girls there has nut allergies. This one is a mix of ground oatmeal, brown rice flour, quinoa flour, vanilla, and organic palm shortening. I didn't measure it out so I don't have an exact recipe.
- 3 cups chopped red rhubarb, fresh
- 3 cups largely chopped strawberries
- 1/2 cup organic Turbinado sugar
- 1/2 cup organic brown sugar
- 3 tablespoons minute tapioca
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 2 dashes of cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil or ghee