Vegan Zucchini Potato Latkes with Karen Osborne
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Chef AJ, have you ever made bread from wet-ground sprouted wheat berries and grains? It's technically flour-free, so….🤣 Seriously though, I got tired of paying out the nose for Ezekiel Bread, so I just make my own now for like $1.00 per pound. I simply sprout my grains/seeds/lentils, thoroughly drain them, then put them directly into the food processer without taking the extra trouble to dehydrate and grind them, and after some yeast, and 10 to 15 minutes of blending, (add optional salt AFTER the yeast + grains are blended and allowed to bloom for a bit) a nice doughball starts to climb the walls of the processer. I let it rise a couple times, place it into a parchment lined bread pan, let it rise high, and bake it. It's my favorite thing right now! The flavor is like….I can't even explain it.
Let me put it this way: Homemade sprouted grain bread is to homemade prepackaged-flour bread, as homemade prepackaged-flour bread is to shelf-stable-ready-to-eat-prepackaged bread. It's THAT much better! I eat it every day, and I suppose it's because the grains are still partially intact, I can eat as much as I want, and I don't gain a bit of weight from it!
I really appreciate the quick climate lessons! ❤
Loved Karen's talk, very informative 👏
I wonder if you can make a homemade sodium free baking powder?. Baking soda has so much sodium!
Sorry but I joined feel fab after 40 but I cant get back to it,, Help!!!!!!
I am like a kid in a vegan candy store, Chef AJ. Two days in a row featuring guests who feel like sisters! Thank you and thanks to Glen Merzer for introducing us to the multitalented Karen Osborne. I already reached out to her to inquire into her post menopausal program. Looking forward to another year of the GI Summit which starts tomorrow, as well! Namaste….