Blueberry Pancakes

Posted on March 10, 2015. Filed under: Breakfast Made Simple, Food Made Simple | Tags: , , , , , , |

Blueberry pancakes

Pancakes, Easy

1.5 C. flour

3 t. baking powder

1 t. salt

1 T. white sugar

1.25 C. milk

1 egg

3 T. melted butter

So, let’s talk pancakes today!  Above is my standard recipe, but today I made changes.  I used .5 C of 3 different flours to get the 1.5 total (oat flour, unbleached wheat, and spelt) AND I found canned blueberries at Aldi.  I also eliminated the sugar, milk, and butter.  Instead I used some pure maple syrup and 1/2 can coconut milk mixed with water to make about the same amount of liquid.  Then I got the cast iron skillet coated in farm lard and butter and really hot.  Then I poured in some batter and then placed the blueberries in, dotting them all over.

The nice thing about this recipe is it is very adaptable.  The blueberries were juicy and soft and worked really well here.  Give it a try!


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REAL Maple Syrup

Posted on September 10, 2013. Filed under: Food Made Simple, Health, Philosophy | Tags: , , , , |

Food - Maple Syrup

Did you know big food producers have now reinvented maple syrup?!  Yep, instead of a time-honored process of collecting sap and boiling it down to concentrate the sugars and flavors we can now consume maple syrup that has been literally force-sucked from a tree and reverse-osmosis-filtered down to where the cooking is very minimal.  We are told that you cannot tell the difference in taste.  Hmmm….really, who paid for that study?  Also, I noticed no one is looking at the difference in potential health effects between the two products.  We don’t really want to know, do we?  I know, it’s obnoxious to ask these questions.  The commercial stuff is a lot better than the imitation stuff that is basically colored and flavored high fructose corn syrup (basically poison.)  But I want the best.  I want the best for my body, for my money, for the environment.  And I can get it, so why not ask the hard questions?

Just look at that bottle above, newly acquired from my favorite source, a local slow-food believer who does it the old-fashioned way.  That dark color – oh my – full of nutrients the body appreciates and the palate recognizes as good.  The kicker?  This stuff is about 1/2 the price of the commercially-produced version in the discount store, it’s even cheaper than the tiny bottles in the big groceries.  And for my environmentalist friends, it didn’t travel from Canada or even the east coast of the U.S.  It pays on several levels to seek out the good stuff.  These people are around.  How to find them?  Get to a local farmer’s market regularly and get to know the growers.  They know everything about where to get the best products.  Once you become a valued customer you can even contact them in winter and restock as needed, but I buy at least a year’s supply.  I don’t ever want to run out!

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Healthy AND Tasty Fudge Made Simple

Posted on April 11, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , , , , , , , |

Food - Healthy Fudge

These are so yummy it’s astounding to realize while they melt in your mouth that they are feeding your cells with superfood nutrition.  What joy!  Just assemble these ingredients, which, admittedly are not easy to find in stores.  Just place an order at and you will be all set.  Then when you’re wondering what to do with all those great ingredients, knock yourself out with this super easy recipe!


1 C. cacao powder

4 T. mesquite powder

4 T. goji berry powder

4 T.  maca powder

3/4 C. shelled hempseeds

1/4 C. lightly toasted sesame seeds (pour into dry pan and heat on medium-low for about 10 minutes – cool)

4 T. flaxseed meal

1/2 C. coconut sugar

3/4 C. melted coconut oil (Heat by placing container into a bowl of very hot water to gently melt.  If you keep it in a metal container you can put it on the stove on the lowest setting just for a few minutes until it is about half melted.)

1/2 C. maple syrup

Start by toasting the sesame seeds and melting the coconut oil.  While those are warming, dump all the other ingredients into a heavy stand mixer fitted with a paddle, if possible.  Add oil and sesame seeds.  Mix until stiff dough forms.  Stop to scrape down sides of bowl if necessary.  Scrape out onto a board lined with wax paper or plastic wrap.  Form square or rectangle through the paper or put into a square baking pan to help form the shape.  Put into refrigerator for 30 minutes.  Take out and put fudge on a cutting board still wrapped.  Unwrap and cut into small cubes.  Store in the refrigerator (if there are any left – ha!)

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