Bonus Cooking Episode #5 with Andrea Catherine | Scones and Antioxidant Jam

Tuesday April 17, 2018 and Andrea Catherine is here with us! Listen to the full episode at the Organic Gardener Podcast

Andrea Catherine Certified Ayurvedic Health Counselor

Andrea Catherine Certified Ayurvedic Health Counselor

 

We were just talking about it’s sunny and light out and we’re getting tired! The sun is still up  late in Montana. 

To be honest I hate DST (daylight savings) in Montana. Seven o’clock for me it’s time for bed! 

If you are ready for bed like Jackie you can make these recipes tomorrow, they’re not really 

eat early sleep wake up in the morning

Scones and jam I am going to share with you

Spring what this season means and how it impacts our bodies. We might feel, depending what’s going on in our lives it can be a feeling a little stuck

For me it’s a season of a lot of change

I’ve been benefitting from doing things that make

nourishing for me

I make sure I read and get cozy before bed

This weekend I found out someone in my family is really struggling, it hit me pretty hard but realized this is the weekend to do taxes but before I did that I knew I need to nourish myself

My mom made scones when I was growing up. I joke that my two favorite food groups are scones and Chai which isn’t a stretch at all.

Antioxidant Jam

My favorite scone is probably a

Dry english scone

They’re kind of hard to come by and I haven’t perfected them yet. I have to wait til I go back to tea house in Ann Arbor or I go abroad to get a dry english scone

I made these scones with my friend Brooke Bohannon’s stone milled flour.

Montana Milling in Great Falls

She mills it in her meadow Mills Stone Mill

the flour that I used for that recipe is

Organic Hard Red flour

Hard Red Wheat

Does that make your scones red?

  • flour has a pick hue to it
  • darker then normal
  • not a dark red
  • flour is more of a tan pink

I used that

  • flour
  • some raisins

Fruit I don’t always put fruit in

  • ginger
  • cinnamon

Season of congestion

eating a lot of gluten can cause excess congestion. 

I am not an advocate of being gluten free unless you need to

Using heirloom wheat can be digested better sometimes then highly processed bleached flour

partly for that reason

added other ingredients

require a lot of butter

  • coconut oil
  • or ghee

recipe

Ayurvedic Cooking for Westerners- Familiar Western Food Prepared with Ayurvedic Principles.jpg

Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles

by Amadea Morningstar

Liz’s scones

Calls for raw milk

use we’ve got

Kalispell Creamery near where I am

  • coconut milk
  • fresh ginger root
  • heirloom flours that probably will be easier to digest

will cause

  • less congestion
  • less inflammation
  • get that nourishing quality in the springtime

Sometimes we can over-crave it but doesn’t mean we have to deprive ourselves

I am fascinated about the flour

In one of her emails to her CSA members

head on the spikelets on the head of the wheat

  • that’s what she uses to mill
  • how we get our flour

I can take for granted that fine really process flour and not think about the growing process and the milling process before it becomes a scone that I want to devour.

Fresh milled flour is like two totally different beasts. So good! I have been seeing a lot of things lately that the whole gluten free thing is really the chemicals they’re putting on the wheat is the thing people are reacting to.

talk about gluten might be chemicals

some people talk about

What did your ancestors eat?

if your

they were eating potatoes and not wheat

We inherit the gut flora from our  maternal so it also depends on how we can actually digest our food I agree with you it’s not just “oh flour is bad!”

one of my teachers

Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet

Dr. John Douillard

Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet 

which is about that

I have studied with him and heard him talk about his perspective on allergic

If we decide we don’t want to eat it our body can become more intolerant we want to keep some of it in our diet

resource to check out

I would be curious if someone said I love scones and I found them to make without wheat!

this step

being mindful about what we are putting in our bodies

scones were good I didn’t use sugar

I used maple syrup

miss the access to maple syrup

weren’t super sweet

Missoula Lake Company

gin and cream tea

a tea with juniper and lavender

juniper

I went hiking with my friend Dacia this weekend and ate juniper berries

juniper

bitter taste

This is also a good season to favor bitter and pungent tastes to break up any congestion and help detox and cleanse the body

have that tea or you can make 

 Antioxidant Jam

willim siff

Ayurveda school he is a western herbalist

shavenprosh – Chyavanprash

includes a lot of Indian herbs and spices

often made with ghee

  • clarified butter

when something is made with ghee

it is refined

can carry herbal benefits deep into the tissues of the body.

You can buy it or make Antioxidant Jam or put it on your scone

westernized version

grounded here healing food tab

  • rosehips
  • gogi berries
  • elder berrries
  • hawthorn berries
  • nutmeg
  • saffron
  • juniper berries

helping with boosting your immunity

fruit juice concentrate

stir in:

  • berries
  • nutmeg
  • ginger
  • saffron

store it in the fridge

keep for a couple of months

  • tablespoon a day
  • put in smoothies a lot
  • bitter and tangy
  • ghee in smoothie or on your scone

boost your immunity

a little bit of medicine everyday

actually has some good flavor

vitamin C

it has citrus peels too

other things have those benefits

I have a smoothie recipe on that same page

using the jam

  • figs
  • applesauce
  • bananas

Making something delicious for this time of year to boost the immune system

  • good time of year to cleanse
  • be connected with your eating

This weekend be able to make something with your handsin the kitchen

She often uses dried cherries

wonderful

people from her work would crave her scones. It was a sweet practice to go back to this old recipe

felt really nourishing

I don’t think there’s any substitute for home cooking.

When you were first saying you lived on scones and chai, I was thinking you were gonna know some secrets because I think of scones as being somewhat complicated this is pretty basic right?

most of the recipes I follow

your starting with milk

  • buttermilk
  • sugar
  • applesauce
  • vanilla
  • flour
  • baking powder
  • salt

butter gets put into the scones in chunks

break it into small pieces

don’t want it melted

mix in any dried fruit

that process takes like 15 minutes

preheating oven

they only bake for like 15-20 minutes

baked in my mind everything is always 350º

I love scones I haven’t made them in a long time!

These were all the way up at 400º for 15 minutes

Before I put them in the oven I cut into triangles

If you’re cutting them you mix it up in a dough?

I don’t have a roller, I’m kind of a will cook with anything

I’ll make it work

  • sticky ball
  • not super floury
  • more of a buttery texture

There is so much butter in the scone you don’t have to butter.

  • press it down with my fist  into a circle
  • 1/3-1/2 inch thick
  • round circle cut it into triangles or a cookie

This sounds so good, and I love the jam that is going to go with them! It almost sounds like a marmelade, Montana style and local stuff!

totally Montana style DIY

I used berries from around here

What grows in your community supports your immunity

yeah!

I like having local honey.

I bought a gogi berry plant at the Missoula farmer’s market a couple of years ago, so now I have a recipe for the berries!

Get your scone and get to eat it too!

even though it might be the season

bitter greens

maybe have a cleanse at some point

I like to think of things as a counter balance

bitter tea

jam on there

providing myself a way to digest well and feel good and still get the nourishing things I love!

My dogs were so ecstatic to get 3 walks in this weekend! He’s so excited to jump back and forth from front seat to back… so go walk your dog!

Yeah Check out

Ayurvedic Cooking for Westerners- Familiar Western Food Prepared with Ayurvedic Principles.jpg

Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles

by Amadea Morningstar

 and the

 Antioxidant Jam is on my website!

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If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us review and hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here.

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One thought on “Bonus Cooking Episode #5 with Andrea Catherine | Scones and Antioxidant Jam

  1. I would think that a bit of elderberry jelly would have almost an entire serving of elderberry juice. I mean, if elderberry syrup is taken by the teaspoon full, then jelly made with the same juice would be about the same.

    Like

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