I bake whole grain baked goods every day.  Muffins, cookies, bread, cinnamon rolls, pizza.  My family is always chowing down the foods I create, especially if  they are slathered with cheese or sugar.
I made these granola bars six days ago on monday, double batch with whole wheat flour and a whole cup of golden flax seeds. Sometimes if I make things “too healthy” my family does not eat the baked goods. Â But if I slather some cream cheese frosting on old cinnamon rolls or muffins, or some chocolate frosting on week old granola bars, they magically disapear.
Once in a while I will come out in the kitchen and a little mouse, named Benjamin, will have LICKED the frosting off the baked goods. Â But he knows Mama has feelings on that score, so generally they eat the whole grain goody. Â I was thrilled to wake up from my sunday afternoon nap and see that platter of bars greatly diminished down to two.
I just snarfed down three potato pancakes with applesauce and Thai Seasoning. Man, they were good!
I made some Kamut pancakes for my family that had eggs and milk in them.
I have gone back to eating Vegan after a fourteen year break and wanted to share a few tips learned over the years that have enabled this transition to be relatively easy.
First, you need two crockpots and a bread machine. It also helps tremendously to have a seed mill or two and also a grain mill.
I keep the crockpots going almost full time with beans. This morning I had garbonzos and pintos w/ brown basmati rice cooking. The liquid generated from cooking the beans is chock full of b vitamins and I use it to cook my white rice in. I also dip into the beans to quickly throw together a paste that can be eaten on tortillas, bread, or tossed into a vegetable stir fry. After three days on low, the beans are soft enough to make into burritos, hummus, and/or used in soups, stews, or casseroles.
I also use my bread machine throughout the day to mix dough for rolls, vegan pizza, and bread.
Every week I buy salad fixings for a huge garden salad and then gradually eat it during the week.
One of the main reasons I stopped eating Vegan was because my husband developed a gluten intolerance for five years and could not eat any grains. He ate meat two or three times a day during those years and I could not afford to purchase the groceries and did not have the time to cook double meals plus care for my four little children.
I am OK with doing double meals now because I have more time and no toddlers hanging on my legs!
These past few months I have been doing a huge overhaul of our Food Storage, re-boxing all of the cans, throwing away old food (fifteen year old oatmeal is YUCKY!), and inventorying all of our food.  I also plan to do a canning project this week, that I will blog later, canning approximately 500 pounds of grains, seeds, and beans to bump our storage  back up to the one year level.  We are going to empty out all of the water barrels and restock them, and we purchased new filters for our Shaklee Whole House System and our Reverse Osmosis Water Purifier.
I feel like I should mention once again that the main reason I learned how to give birth alone at home was because of end times prophecies around societal chaos. Â With that commotion revving up quite a bit the past ten years, I want to testify that all Mothers should learn some basics around self reliant mothering just in case they can’t get to a hospital to give birth and the baby formula is sold out at the store…
PSÂ I know I have shared these videos before, but here are my Provident Living You Tubes taped in 2006, with four year old Benjamin “helping” every step of the way.
I made these granola bars six days ago on monday, double batch with whole wheat flour and a whole cup of golden flax seeds. Sometimes if I make things “too healthy” my family does not eat the baked goods. Â But if I slather some cream cheese frosting on old cinnamon rolls or muffins, or some chocolate frosting on week old granola bars, they magically disapear.
