Last week was all about balance and I will write a longer post regarding that at the end. My hope is that I can really incorporate the different elements and make a lifestyle change that gives us a healthy meal plan based on moderation, nutrition and fun.
This current phase is actually the one I have been most looking forward to: Ovolacto-vegetarian focusing on grains!
Carbs, yum.
I have been experimenting with making true wild yeast sourdough based bread from a variety of different grains: whole wheat, buckwheat, millet, teff, barley, quinoa. Milling my own flour is a lot of fun, but I feel like I need some better equipment for doing it. It will take a good long while before I get a good starter in any of the various grains, but then I feel confident that my homemade bread would seriously benefit. I am particularly interested in making a good quinoa sourdough starter.
I made pasta last week using flour that I ground from lactofermented almonds. This time I made fresh pasta from semolina flour. I want to be able to keep learning how to make different pasta shapes because I only managed to figure out what I will generously call gnocchi/pisarei (but was really more like blobs). Again, I think I would need better equipment to commit to making fresh pasta on a regular basis.
It’s probably for the best that this phase is getting over because carbs are delicious but chubby-making for me. It was a good opportunity to learn a few things and get some good ideas for the future.
My main take away from this phase is that homemade and fresh is better, especially when it comes to grain-based food.
From mine to yours,
Mumma Alsum
All photos sourced from pixabay
Cooking with Mumma Alsum: 