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Sep 10, 2019 10:07AM
I have been so busy in the past year that I didn’t even know that the original thread had disappeared and I’m very sorry for it because I had intended to get in and copy all those recipes and links but I procrastinated. Let that be a lesson to me!
Here’s a couple of things I posted:
First of all, I love to bake and I always keep a jar of sourdough....I even kept some going for several months while traveling in a van. If you google or go on Pinterest, you can find directions for how to make sourdough, and supposedly it makes bread more digestible and now I always use organic flour because a doctor told me that problems people have been having with gluten are really more problems with glyphosate, which also causes breast cancer btw. It takes a couple of weeks to build up a starter culture but takes less than a minute a day of work and all you need is flour and filtered water. Just mix up a couple of tablespoons each of flour and water and cover loosely and leave out on the counter and wait 3-4 days until it begins to bubble slightly. Then begin to feed it each day 1 T each of flour and water for a couple of weeks. About every three days discard about half and keep feeding. In a couple to three weeks it should be quite lively and bubbly. This means it’s ready and should go in the fridge when not in use.
For pancakes, the night before, put 2-1/2 cups flour, 2 cups water and 1 cup starter into a big bowl and cover loosely with a towel or a plate on top. The next morning you add 2 eggs, 1/2 teaspoon salt, 2 tablespoons oil, and 1 tablespoon of sugar. Also, 1 teaspoon of baking soda. Let sit ten minutes before cooking...I like to cook in my cast iron skillet so I use that ten minutes to heat up the pan. When the pancakes are full of bubbles they’re ready to turn. You can create all kinds of variations and I use organic whole wheat flour these days.
My favorite bread recipe isn’t really a recipe at all, but the night before I bake, I put into a bowl....2 cups water, 2-1/2 cups flour, and 1 cup starter, just like for pancakes. At the same time feed your starter some flour and water before putting it back into the fridge. Then when I’m getting ready to bake, I start adding things to my bread. I have quite a collection of things like seeds, nuts, dried fruits and other healthy things. I add a couple of tablespoons of butter or coconut oil. Vanilla or almond extract. A bit of honey or stevia or maple syrup. A banana or two or some leftover oatmeal or quinoa along with some chia seeds or dried coconut. A leftover sweet potato or some grated carrots. I’ve used hemp seeds in the past too. Honestly it’s an entire meal when you get done. Don’t forget the spices because they are so good for healing cancer, especially cloves and cardamom. Then add a couple of eggs and 1 teaspoon of baking soda and enough flour to bring it to the consistency of banana bread—sorry I can’t be more specific than that but it really depends on what you added in there. If you’ve never made banana bread then find a YouTube video, or just know that banana bread batter is thick enough that it’s hard to stir with a spoon but not impossible like bread dough would be. Let sit about 30 minutes before baking and thenBake at 350-400 till it’s done. I have sometimes miscalculated this but it’s still good....again it depends on what you put in it.
My favorite brownie recipe has no flour at all...it’s just 2 cups of cooked sweet potatoes, 3 eggs, about 4 squares of unsweetened chocolate or 1/2 cup of cocoa powder, and 1/4 cup of honey or about ten drops of stevia. I’m going to make them today and add some fresh ground cinnamon but of course you can flavor them any way you want. Bake at 350 till the smell envelopes the kitchen and you must take them out.
Again, sorry to not be more specific but these recipes are very forgiving and you can use what you have on hand. I’m guessing we all have quite a collection of nuts and seeds by now. Lol..
Breast cancer should not be something to fear but rather a call to go deeper in this journey called life.
11/14/2013, ILC, 5cm, Grade 2, ER+/PR+, HER2-