Day: June 20, 2009

Chocolate Cherry Scones with Clotted Cream

/ Ren

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, fresh cherries and raw cream..

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Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat.  Do not let it boil, or you’ll have to start over.

Transfer the pan to a cool spot and allow to sit overnight.  In the morning, skim the clotted cream from the surface and refrigerate until ready to use.

Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight.  Just before preparing, stir in 1/2 of malted barley flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.

Work by hand into a soft, slightly wet dough.  Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with clotted cream.

Sprouted Wheat Salad

/ Ren

An all organic, raw, living salad of sprouted wheat berries, heirloom tomatoes, green onions, Anaheim peppers and garlic dressed with coarse salt and pepper, olive oil and basil hydrosol, with herbs and field greens..

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Raw foods have profoundly higher nutritional value and are full of the life-sustaining enzymes that are lost when foods are cooked.

“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”

“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”.

Its really easy to sprout wheat..

Use 1 part organic wheat berries to 3 parts filtered water.  Soak berries overnight, then drain thoroughly, rinse and drain again.  Set on counter, away from direct light.  I use a glass jar with a screen lid, but you could just as easily use cheesecloth and a rubber band.

Continue to rinse and drain 3 times a day for 2-3 days or until the sprouted reach 1/4 to 1/2 inch in length.  Keep sprouts refrigerated and use within 2 days.