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Wholly Canadian Blog

Wednesday, June 14, 2017

Butter, Sourdough Crackers. . .And a SOURDOUGH COURSE coming to Winnipeg

Are grains your friend or foe?

Are you looking to maximize nutrition and minimize your food budget? 

(Hint: sourdough products make the minerals and vitamins bio-available to you in a way that conventional bread cannot. . .they especially increase Vitamin B (the kind that is very helpful to manage stress!)

Click here for a course coming to Winnipeg. . .

This afternoon we had a delightful treat in our home. . .homemade sourdough crackers with a slice of organic pastured butter (yes, I did say slice and butter in one phrase), with garden-fresh heirloom tomatoes and chiffonade basil.

It's almost difficult to absorb all that goodness in one bite. . . yum!

So here's the story:

Crackers:

We eat sourdough spelt crackers in our home. . .one more aisle we can skip in the grocery store. {grin}Why sourdough? Ever find that your stomach aches or feels bloated after eating grains?  Well, that's the grain's phytic acid (a natural membrance around the grain). Not only does does the phytic acid make digestion difficult, it also prevents you from absorbing the nurtrients. The solution? Well good ol' fashioned wisdom: soaking /sourdough

I decided to give these crackers some natural flavor: I added dehydrated basil from my garden, Canadian feta cheese, and local garlic I purchased at a farmer's market, to the crackers. . .it's a Mediterraean-Canadian love affair. Instead of using an oil, I used a traditional fat tallow that I rendered from pastured beef suet. 100% Canadian ingredients. Love it!

This cracker is a real winner for our family. At 18 months my first baby was introduced to grains, and was ready for his first cracker. (He brushed off the basil and tomato and went straight for the cracker. . .and then he tasted the butter!)

Want to make these crackers and learn how to make sourdough crackers, bread and more for your family?.

Click here for a course coming to Winnipeg. 

Butter:

I enjoy my Canadian butter that is produced the way nature intends it . . .This week I reached out for Organic Meadows butter. It's particularly special this season. . . want to know why? Because it's pastured! When Canadian weather permits, the cows are out in the sunshine and eating fresh greens in the pasture, making a creamy, nutrient-dense milk for us. When our grandparents grew up they didn't call pastured cows eating natural food, organic. No, it was just the way it was done. Unfortunately, that traditional praxis is now unique. . .

Quality butter is an investment. Nutrition and taste far outweigh the cost.  I recently read, don't ask why organic food is so expensive, ask why cheap food is so cheap.

Butter is a basic staple in traditional food. It's only in recent times that vegetable oils have become the "go-to" in cooking, and it's not for nutritional reasons.  Olive oil, butter, and traditional fats (tallow and lard) have traditionally been used for cooking through the centuries.  However, a recent industry shift has encouraged "vegetable" oils. . .but not because of nutrition, but because of efficacy in production and cost.  But you see there's a huge problem in that paradigm.  When we cheapen food, and make decisions devoid of food's purpose, it becomes fuel. Yet, food is not fuel. When food is viewed as fuel we begin to cut corners. . .

No, food's purpose is nourishment and enjoyment (I could write a whole article on how nourishing pastured butter is, and how heavenly it tastes).  I choose real butter for the same reason I grow real food. It would seem, given recent articles on the come-back of butter, that the pendulum is swinging again. This is why traditional food is such a rich and deep well in which we can dip into era after era--the facts still remain the same: Real food is good food.

When doing some research about Organic Meadows, I realized that one of their Manitoba dairy farms is close to where I grew up! In fact, many years ago, when local neighbours could still buy raw milk from the farmer, my parents used to purchase milk from that farm. As I was spooling through those dusty memories, another one came to mind. The "Mrs." of that farm, many years ago, also had a hair studio in her home, and that is where my late-mother took me for my first perm in Grade 8!  My school pictures look more akin to the hair of the cabbage-patch cornsilk dolls. . .but it was fashionable!  Ah the memories that rise to the top when biting into a slice of butter {pun intended!}



Heirloom Tomatoes

I topped my crackers with heirloom tomatoes and chiffonade basil from my garden.

See this post on what makes these tomatoes so special.


Want to eat real food? Interested in lowering your gluten while still enjoying real Canadian grains?  Wholly Canadian is offering traditional food courses with a special emphasis on incoporating local and fair-trade foods.

Sign up now, as space is limited.



Posted by Wholly Canadian at 7:00 AM 3 Comments