Natural Whoopie Pies and Updated Natural Homemade Chocolate Cake Mix

Oh I love exploding myths and making convenience foods from scratch. Why is it? Why do I love it? Well...perhaps it's the sweet stream of email flowing to my heart thanking me for saving family budgets around the world. Literally. It's so highly motivating to get a thank you note. It warms the coggles of my heart.

How many recipes call for a box of cake mix? Well, in America anyway, I've seen whole books written on the subject. They're books that doctor a cake mix into a lot of other stuff. However...what if the person making the cake or doctored mix had some crazy stipulations? I do. I want the mix being made with all natural ingredients, from scratch and things most people have access to. I want it made to taste wonderful without adding a lot of chemicals to my diet. Yikes...did I just say "diet" in blog entry about chocolate cake? Oh the irony of my existence is sometimes scary.

You will need some very high quality vanilla. It will still make a very impressive cake. If this recipe looks familiar, It is in fact an adaptation of the Chocolate Toffee Buttermilk Cake Mix. A simple form of that cake with some subtle changes. The texture is still perfect.

Chef Tess' Natural Chocolate Cake Mix

yield 16 cups mix (4 mixes total)

1 cup (8 oz) Avocado oil
6 cups (1 lb 11 oz)  Organic grains sprouted  white wheat flour here
3 cups (11.5 oz) baking cocoa
1 cup ( 4.5 oz) non-fat milk powder or soy milk powder
2 1/2 cups coconut sugar or  Pyure Organic Stevia Sweetener
4 tsp salt
1/3 cup baking powder (2 oz)
1T double strength vanilla bean paste
1 tsp ground cardamom
1 tsp cayenne pepper

To prepare mix: In a large 3 gallon or larger bowl, combine the flour, cocoa, dry milk
sugar, baking powder and salt very well. You may use an electric mixer if you have one with a large enough bowl. With a wire whisk, ease the avocado oil into the dry ingredients in a steady stream until the mixture resembles sand. Take the mix and a couple of cup fulls at a time, run through a flour sifter. I use a hand flour sifter that works very well to help the mix become smooth and homogeneous. ( Need a picture tutorial on the mix making process? See: My Yellow Homemade Cake Mix) Divide into quart size bags. 20 oz of mix equals one  conventional cake mix. This is almost exactly 4 cups of measured mix.

To bake:
Combine with 3 eggs
1/3 cup Avocado oil
1 cup water
200 strokes by hand or 3 minutes medium speed.

Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.

Whoopie Pies from Cake Mix

4 cups cake mix
3 eggs
1/3 cup Avocado oil
Mix to combine. Scoop by rounded Tablespoon onto parchment lined baking sheet, allowing 1 inch between cookies for spreading. Bake at 350 degrees for 12-14 minutes until cake springs back. Remove from oven and cool completely. Sandwich with cream cheese white chocolate frosting (below).  

Cream Cheese and White Chocolate Orange Frosting

3 ½ c powdered sugar
 ½ c butter, softened 
8 oz cream cheese, softened 
6 oz white chocolate*, melted and cooled 
½ t orange extract 
1 T orange zest

Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) *Please use real white chocolate. White“confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.


There you go darlings! Something wickedly delicious and somewhat healthy for a crazy day.

Always My Very Best,
Your Friend Chef Tess

1 Week of Meal Prep Recipes for Health, Fitness and Saving Money

 Over the last year or so, I've been making an effort to prepare fresh meals for the week ahead of time. Part of this is has been to save money, since there's less tendency to opt for the last minute take-out meal if there's food already prepared at home. The other part of this, has been that I've been really trying to watch what I eat for health reasons.  So, today I'm going to share a few menu's and base recipes that can make several different flavorful meals.  Those who've been following my blog for a few years know that this is something I do regularly and it was the basic idea that I used on my TV show in Las Vegas. It just saves so much freakin' time! Different from my Meals in a Jar, this is fresh food. Most of these can easily be put in the freezer as well, so it's possible to have them on-hand for longer than a week. I make at least two of each of these meals, that way I have some for lunch and some on hand for dinner. This also ensures that my teenage boys will also have healthy choices available.

14 meals

Grilled Chicken 5 ways with Bell Peppers and Vegetables
Grilled Shrimp with Multi-Grain Stuffed Bell Peppers
Smoked Maple Salmon Slaw with Sprouted Quinoa

 Grilled Shrimp with Multi-Grain Stuffed Bell Peppers

yield 2 meals

• 12 oz shrimp, peeled and veined
• 1 Tbsp. Garlic infused Avocado Oil
• 5 mini bell peppers, cut in half and seeded. 
• 1 cup cooked mixed grains (wheat, oats, triticale, or rye)
• Chef Tess All Purpose Seasoning
• Red pepper flakes
• Green onions

 Directions: Saute shrimp in avocado oil. Remove from the pan and divide between two freezer safe meal containers.  Saute the bell peppers in the pan until tender. Arrange around the shrimp. Fill each pepper with a Tablespoon of cooked mixed grains.  Season well with all purpose seasoning, pepper flakes and green onions. Chill immediately.  To reheat, microwave 2-3 minutes on high. If frozen, 4-5 minutes.

 Smoked Maple Salmon Slaw with Sprouted Quinoa

yield 2 meals

• 12 oz. Smoked Salmon filet 
• 1 tsp. Maple Syrup
• 1/4 tsp Chef Tess All Purpose Seasoning
• 4 cups cole slaw greens
• 10 drops stevia
• 2 Tbsp. vinegar
• 1 Tbsp. garlic infused avocado oil
• 2 Tbsp. fine minced onion
• 1 tsp. poppy seed
• salt and pepper to taste
• 1 cup cooked sprouted quinoa

Directions: Grill the salmon until just cooked through, about 5 minutes. Drizzle with maple syrup and season well.  Divide salmon between 2 meal containers. In a large bowl, combine the slaw greens, stevia, vinegar, oil, onion, and poppy seeds. Season to taste. Divide between the two meal containers, next to the salmon.  Divide the quinoa between the containers, 1/2 cup each.

Grilled Chicken 5 ways with Bell Peppers and Vegetables 

yield 10 meals

A few weeks ago I shared how I've been on a real chicken kick the last bit and experimenting with a ton of flavor ideas to add some real jazz to my family's table with very little extra effort on my part. Yes, I do use Ahuacatlan Avocado Oil in this recipe. They sent me several cases of it to play with and I've been super impressed with the high smoke point and buttery flavors that it adds to my cooking. A high smoking point, by the way, is the best way to ensure that you won't be adding free radicals to your diet. 

One batch of marinade base will season 3 lbs of chicken breasts (about 10 breasts). Just baste them well in the marinade base.  Divide this marinated chicken into 10 meals in 5, quart-sized freezer bags with 2 breasts each to give you the meal variations. It's the perfect amount for a fast meal.  Then, simply combine the flavor ingredients in the quart sized bag with the breasts.  Allow to marinate at least an hour in the fridge, but I prefer overnight.  Then, drain marinade and bake or grill as desired. 

OR for bolder  simpler flavors:  Marinate all in the chicken in the marinade base, drain and bake/grill and then top each breast with the flavor variations in the serving dishes, as you would for a BBQ rub. The flavor will marry with the chicken as it sits in the fridge or freezer for service. 

Marinade Base

1 cup  Ahuacatlan Avocado Oil

1/3 cup Balsamic Vinegar

2 tsp salt

2 tsp pepper

Here's the flavor options:

Lime Poppyseed

Add 3 Tbsp minced garlic

1 Tbsp. poppy seeds 

2 Tbsp. lime zest 

Greek Festival

To base add: 

3 Tbsp. fresh minced dill

1 tsp oregano

1 tsp rosemary

1 tsp.  ground fennel seeds

 Garnish with kalamata olives and diced red pepper after cooking.

Orange and Onion Balsamic

To base add: 

3 Tbsp. orange zest

1/4 cup garlic

1/4 cup minced white onion

Raspberry and Rosemary

To base add:

1/4 cup raspberry juice concentrate 

1 Tbsp. minced rosemary

1 tsp fennel, ground

Hawaiian Pineapple Orange Guava

To base add:

1/2 cup Pineapple Orange Guava Juice concentrate

1 Tbsp. minced ginger

1/4 cup teriyaki sauce

1 Tsp. garlic

1/2 tsp ground cardamom

There you go! Now line up 10 meal containers and put one of each of the chicken variations in each container. Add 1 cup of grilled bell peppers  and steamed vegetables to each container and you're set!

Always My Very Best,

Your Friend Chef Tess

Freezer Friday! Video 3 Ways to use Sprouted Wheat dough: Cinnamon rolls, Dinner Rolls and Sticky Buns

Episode 3 Season 2 Cooking with Chef Tess as seen on the Heartland TV Network in Las Vegas! Here's last week's episode and recipes. 

Freezer to Oven Sprouted Grain Cinnamon Rolls, Dinner Rolls and Sticky Buns

Make the Dough

·       3 cups water (no hotter than 110 degrees)

·       2 Tbsp. active dry yeast

·       ½ cups Organic coconut sugar

·       4 ½ cups Organic Grains bread flour

·       4 ½ cup  Organic Grains sprouted white wheat flour 

·       1 Tbsp. salt

·       ¾ cup coconut oil or Ahuacatlan Avocado Oil 

·       2 egg

Combine everything in one large bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned. Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. Punch down dough and divide into 3 equal pieces.

Cinnamon Rolls

Roll out in rectangle on a lightly floured surface. 

Smear:

½ cup sugar

½ cup butter

2 Tbsp cinnamon or Chef Tess  Wise Woman of the East Spice blend

Cut into 8 rolls. Place 4 roll per 8 inch pan. Raise 45 minutes. Freeze.

Oven-Ready Stuffed Sticky Buns

Caramel Topping:

1 c brown sugar

1/2 chopped real bacon bits

 1/3 c maple syrup

¼ c butter, melted

Cream Filling:

1/2 package (4 oz) cream cheese, softened

¼  c shredded coconut (okay...how evil is that?!)

 2 Tbsp.  powdered sugar

 1 Tbsp.  butter, softened

 1 tsp vanilla

 Spread topping in the bottom of each pan.

Combine all cream filling ingredients and beat until well mixed; set aside.

Punch dough down and divide into 6 equal pieces. Flatten each piece of dough into a small circle, about 4 to 5 inches in diameter. Place a scant T of cream filling in the center. Pinch edges of dough together and form into a ball; It looks like a little cheese tortellini. Place in prepared pans, pinched side down. Cover and let rise until doubled, about 30 to 45 minutes. Yes, let them raise before freezing! That is the secret! (if freezing, put in freezer at this point. To prepare pull from freezer straight to the oven and add 20 min to bake time for room temp dough) Bake at 350°F for 25 to 30 minutes or until deep golden brown (45-50 minutes from frozen). Cool on rack for only 1 minute; invert onto serving platters. Remember, allow to cool only one minute before inverting onto a platter. Be careful, it's hot and that goo is delicious...but not in a molten mass attached to your arm. Oh my stars!

 Making Dinner Rolls

 I kind of put them in a log form. this helps to keep things pretty even. You can get science-like and weigh the dough and then divide it into 12 equal portions, but on most given days, I just eyeball it. I may go to baker's heck for saying that.

Now, lightly (I do mean lightly) dust the counter top with a little flour...just a little. We don't want the rolls sticking too much. On the other hand, we don't want so much flour that they just roll all over the place. The point is, we want a little tacky stuff so they form correctly. Take the dough piece and pinch the sides together...

Then turn it over so the pinched side is down.

You don't want it to look loose like this...

You want the dough balls to look like they have a skin holding them together. Like this picture below. Place the rolls on a pan lined with parchment paper (or a freezer friendly pan for easy make and bake). If you use metal pans, you don't have to worry about the glass shattering going from the freezer to the oven. I may mention that again.

Allow to raise at room temperature, uncovered for 35-40 minutes, until the rolls are touching if originally placed 1/2 an inch apart. Cover with foil and place in the freezer. Keep frozen up to one month. Removing them from a pan once frozen and placing directly in a freezer bag will save space in your freezer...big time!

 Bake, Serve. Wrap Up

When you want fresh rolls, preheat oven to 375 degrees. Remove pan from the freezer. Important note...don't place glass pans directly from the freezer to the oven, they will shatter. If you keep rolls frozen in freezer bags, place frozen rolls on pan and then place in the oven.

Bake 375 degrees 20-25 minutes until golden brown.
Try not to eat them all in one sitting...alone. 

Special thanks to Organic Grains for sponsoring this episode!

 There you go! Make some awesome buns!

Always My Very Best,

Your Friend Chef Tess

Pistachio Peach Sprouted Einkorn Artisan Bread

  The concept of sprouted wheat bread isn't new to me, in fact I used it for years to make my Sprouted Wheat Bread in a Food Processor that first saw its way onto the blog in 2009. I have many Sprouted Wheat Recipes but those have been tricky because of the nature of sprouted wheat and the process can be time consuming.  In the early days, I had a lot more time to sprout the grain and make my own products directly, including the option of re-dehydrating the sprouted grains and making them into flour.  If you have the time and means to do it, that is a valuable skill and the most nutritious. When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted flours are digested by the body as a vegetable not as a starch.

When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerance to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.  

The trick is getting the dehydration done at just the right enzyme stage of the sprouting as to produce good bread instead of bricks. It is also an issue to use a dehydration method that doesn't get too hot and kill all the nutritional benefits of sprouting (anything over 118 degrees). Those enzymes are critical to the raising process of the bread.   

I personally have changed to just purchasing the Pre-sprouted and dehydrated organic sprouted wheat and milling it at home in a stone mill or if you don't have a mill, purchasing it already ground. The other baking benefit of sprouted flour is that it has the depth of flavor associated with a long slow fermentation in a bread dough that is usually achieved with eight-12 hours of slow raising, but it can be done in a short period of time (usually an hour or less). 

Because Einkorn is an ancient form of wheat, it is already a better option for those who can't tolerate modern wheat, but sprouting the grain takes it one step further!   Organicgrains.com is the only company I know of that actually mills the grains to order to provide the freshest flours possible and retaining the nutrition of the flour. I'm addicted to their  Sprouted Einkorn Wheat Flour .  It has all the benefits of sprouted grain without having to do all the back-work.  I'm okay with that right now.  I've enjoyed working with OrganicGrains.com and their products so much, that I asked if they would sponsor my TV show. They graciously agreed and have been very kind to us. So yes, I do benefit greatly from my association with their brand, but I loved them long before they started backing me. 

Sprouted Einkorn Flour from OrganicGrains.com 

Why Use Sprouted Wheat Flour?

According to research done by the University of Minnesota, sprouting increases the total nutrient density.

• Vitamin B1 (thiamin) increase of 28%
• Vitamin B2 (riboflavin) increase of 315%
• Vitamin B3 (niacin) increase of 66%
• Vitamin B5 (pantothenic) increase of 65%
• Biotin increase of 111%
• Folic Acid increase of 278%
• Vitamin C increase of 300%

These studies also demonstrated a significant increase in various enzymes including amylase, lipase and Protease. Sprouting grains also helps with the absorption of calcium, magnesium, iron, copper and zinc as reported by the Price-Pottenger Nutrition Foundation.*Resource: www.organicwheatproducts.com 

 Gourmet Nuts and Dried Fruit sent me this huge box of my favorite little nuggets of love and asked me to try them out in my baking. We discussed earlier this week all The Health Benefits of Pistachios so I wanted to use them in conjunction with this amazing sprouted wheat flour to really get all that nutrition in one place. 

This is "Staff of Life" kind of bread. It will definitely give you a huge boost of energy as well as a full gamut of benefits.  If you don't want to use dried peaches, this recipe will work with any dried fruit. Figs would be amazing! 

Pistachio Peach Sprouted Einkorn Artisan Bread
Yield: 1 loaf

3 cups Sprouted Einkorn Wheat Flour
1 tsp Salt 
1 1/2 cups Water, lukewarm
1 cup Raw Pistachios, chopped 
1/2 cup Dried Peaches or any Dried Fruit, chopped
1/2 cup Coconut Sugar
1 1/2 tsp Yeast, active dry

 Directions: Combine all ingredients in a large 1 gallon bowl, and mix by hand until combined, about 2 minutes.

Cover tightly with plastic wrap or a lid and allow to sit at room temperature 1 hour.  Turn the dough out onto a lightly floured countertop.  Cut it in half and form each part gently into a ball. Roll dough into a rectangle and fold into thirds. Roll, pinch, and form into a loaf. Place in greased 4 quart dutch oven loaf and raise one hour. Preheat oven to 425°. When oven is hot and only then, place loaves in the oven. Covered with lid. After 15 minutes, reduce heat to 325 ° and remove lid, Continue baking for 30-35 minutes, until internal temperature is over 175°.

There you go! Make some nutritious and extremely delicious bread. Your body will thank you!


Always My Very Best,
Your Friend Chef Tess

Homemade 9 grain Tortilla Mix

 Since I'm teaching a class this morning at Honeyville Farms on how to make many different kinds of tortillas, I thought I'd share this quick and easy recipe for 9 grain tortillas here on the blog! I realized that though I had the sprouted wheat tortillas, the Corn Masa Tutorial, homemade corn tortilla tutorial, and the Flour Tortilla Tutorial, I had never done a basic multi-grain tortilla here for folks to enjoy. I'm sorry about that.  I am! There's no excuse. Plus,  I live in the Southwestern USA...and we eat a lot of Mexican food. Many of  my dearest friends are here from Mexico and we share some good love, good food and good laughs! One of those dear friends named Alba taught me how to make tortillas in the traditional Mexican style. It's a little different than the way I grew up but they always turn out tender, flaky and never need extra flour on the counter top to keep them from sticking! The secret is boiling the water and having it boiling when you add it to the dry mix. That's a big secret.  It never fails however...that my life as a baker ends up with me making a lot of dough balls. How is that? 

Chef Tess 9 Grain Tortilla Mix
Mix ingredients:
3 cups Mountain Mills Whole Wheat Flour
2 cups 9 grain flour (it can be made by running 9 grain mix through a grain mill on the finest flour setting)
1 cup organic Spectrum shortening OR powdered shortening
1 T baking powder
1T real salt 

To make the mix: Combine dry ingredients. If you use the organic shortening, you need to cut it into the dry ingredients with a pastry blender or a stiff wire whisk until it's in small pea-like sized pieces. 
Yields 2 mixes, 3 cups each. Each mix will make 8, 10 inch tortillas. 

To Prepare: Bring 1 cup of water to a boil. Put tortilla mix in a heat-proof bowl and pour boiling water into dry mix. Stir with a spoon until well combined. Let dough sit 5 minutes and then knead by hand until supple (about 1 minute). You will not need flour on your counter top. Boiling the water will partially cook the starches and cause the dough to be more workable and is the most traditional method for making flour tortillas. 

Preheat a griddle while you are rolling out the tortillas, about 3 minutes. Cook the tortillas on one side and then turn over.

 Place in a covered pot or tortilla warmer to keep them moist an pliable. 

 Enjoy!

There you go! Make some homemade tortillas! 9 grain tortilla mix Printable Recipe. If you missed the class, you can get the Printable Class Notes. Love. Love. Love.

Always My Very Best,
Your Friend Chef Tess

Grain Surgery-- Basic Grain Identification 101

After last nights bread class at Preparing Wisely, I realized it would be a good idea to start posting a lot more Grain education.  It's an amazing area to expand your culinary know-how.  


Are you befuddled? Many would look at this collection of grains and wonder what the heck-fire they all are and what to do with them! Well, never you worry! Chef Tess will help you get a grasp of basic grain surgery! If you missed some of my most basic recipes for grain along with many tutorials, look here . We'll be doing a lot with whole grain...a lot more than you've seen! I'm also going to be referring you to my friend Chef Brad Petersen, since I'll be working with him and his whole grain flour line a lot more (Details to follow...)


I'm starting today with just showing what the grains look like and then we'll cover how to cook with them more in depth. I hope everyone is okay with learning this step by step. I think it's a good way to go.

 Let's start at the very beginning...a very good place to start.  Oh have mercy. Try not to imagine me in the Sound of Music with a gaggle of kids in front of me wanting to listen to me strum my guitar. Instead...think of the smallest grains of sheer AwEsOmeNeSS...and you will have these two buddies.  Auntie Amaranth and her friend Teff.

This is Amaranth. It's one of the smallest grains out there. Amaranth! Pop it and you're addicted...like crack..but healthy. See, I say popping amaranth and it sounds like a new drug huh?  Well, if so...it looks like this.

 Yet smaller is Teff. Teff came to us from Ethiopia where there are several thousand wild varieties. We only have two colors so far...but it's awesome stuff. 

It also takes 150 grains of Teff to equal on grain of wheat...so it's smaller than heck! Heck is small...

Pearled Barley is the most common way to find barley. My favorite recipes for barley are  found here: whole grain barley.

 Hulled Buckwheat and Unhulled buckwheat (dark below) Buckwheat is actually not related to wheat at all and is 100% gluten free.

 Brown Jasmine Rice.

 Now, if you saw all these grains in a stack, could you tell by looking, what the names of the grain are?

Kamut   Khorasan wheat is 1/3 longer than regular wheat and high protein. Excellent for making pasta and bread because of that protein! Plus, look how it is almost gel-like in it's appearance! noodle mix is a great place to start.

 Look how long Kamut grains look next to soft white wheat!

Oats look a lot like wheat, but are long and thin, almost like a grain of rice.  Oat groats like below, are unrolled. There are many people who have never seen a piece of oat that isn't a rolled oats.

 Soft White Wheat is recognizable in two ways, it's got a short grain and it's not gelatinous in appearance.

 How is that Spelt ?  Many people with an allergy or intolerance to common wheat can tolerate spelt even though it is an ancient form of wheat. Why? It hasn't been genetically altered as many of our modern wheat has.

This is classic Hard Red Wheat. It's most famous here on the blog in the Sprouted Wheat bread tutorial and the sprouted wheat tortillas. 

whole grain quinoa. Pronounced Keen-wah... Quinoa comes in Black, Red and White. How to Cook it! 

Flax Seed

Popcorn

Rye

 Classic Rye bread

Black and White Chia seeds! See the scoop on this super grain :whole grain chia 

Corn AKA field corn...corn nuts are a great place to start but you can also lean how to make masa in the homemade corn tortilla tutorial, masa is also amazing for  tamales!

Millet is yet another amazing grain. Check out how to use it the section: whole grain millet

sorghum 

For more powerful grain education, visit my friend Chef Brad! The last time we spoke, he asked me if I would be willing to try out some of his new flour line and share them with you folks here on the blog! Now isn't that nice?! Even nicer, his new TV show! is on the BYU channel. Word is he gets to do 32 more episodes...and asked me if I would be a guest chef upcoming! WOW! Now, we are both chef Petersen, but don't be confused...he's way more famous for grain. He told me he's also coming out with a package of grain samples so people  will always be able to get smaller samples of the grains before purchasing them in bulk. I think he should call them "Home Grain-Surgery kits." I don't think he will though. I for one, will always be the whole grain  Bread and Rolls gal...with ya know, all the other insane things I do. Thank you Chef Brad! I'm looking forward to that flour...and the show!

Get your grain surgery education finished so we can do some serious damage. Seriously!

Now, imagine what you can do when you know how to use the healthy grains and also have learned all the 

Culinary Herb and Spice use and remedies from my blog here! Won't that be a powerful day?!

There you go.