Homestead mailing list

[Lisa Kae Van Meter Perry <lisakvperry AT gmail.com>]

On Tue, Sep 7, 2010 at 1:40 PM, EarthNSky <erthnsky AT gmail.com> wrote:

>
> I am taking a supplement, too, but I am trying to find real food, like you.
>  Sorry you can't use the fiber one tip...I'm guessing you use beans a lot as
> a filler for things like meatloaf or burgers or such?  My new thing is
> lentils.  I have recently learned how good they are.
>

We like roasted veggies, too, but tend to do those more in cold weather
months.

We make smoothies for breakfast most mornings in warm weather months. We
blend chia seeds, lots of water, one banana (can also use an overly ripe one
that was mushed to consistency and frozen), one apple (sliced but not
peeled--wash!), a handful of frozen blueberries and what-have-you. That's
the basic recipe. Serves two. Lots of fiber, vitamins, some protein and
other important nutrients. We use blueberries we because we have lots of
them, but if you have excess of another berry or fruit, then use that.

If you're not familiar with chia seed, this will help. Chia is rich in the
Omega oils, fiber and vitamins, but it's way better than that. Would take
too long to tell you about it, so just read the attached blurb. Before we
found out about chia, we used to add flax seed. We like chia better, a more
neutral flavor.
http://www.hidalgofoods.com/chia-seeds-premium-black-whole-p-1.html?zenid=98e80220fe27a270a42fd0e8f2b85949

In cold weather we have oatmeal, grits, rice, hot cereal (oat/barley/grits
or what-have-you combo), pancakes or fruit muffins for breakfast.

I make soup all fall & winter. My family is sick of soup by late spring. ;)
We had a cold spell last week (not cold, but cold for August), and guess
what? I made soup. I like and make soup so much, that for years I've talked
about making my own soup cookbook for family. Except it would be one of
those family gifts that the relatives would open and say, "Oh great, what do
I do with this?".

We like lentils in all colors. My favorite is perhaps red lentils because
they turn into a creamy consistency. Same for garbanzo beans (aka
chickpeas), when thoroughly cooked in a soup, they, too, become creamy. We
also love navy beans, black beans, split peas (green & yellow), you name it.
I have big glass (former pickle) jars in our pantry full of dried beans--all
waiting to become soup.

Lisa
feeling chatty & excited for Autumn!