Two Crust Sourdough Bread

Dandelion/Mint green smoothie


3 cups filtered water

2 tsp salt

3/4 cup Active Starter

Add two of 7-8 cups  (whole wheat) flour

Whisk well, then change to a spatula, when too thick. Continue Stirring, adding, then kneading in remainder of flour, after a firm ball is well formed, and springs back, when pressed with finger.  Cover with warm, damp towel, pressing in around edges.

Raise for around 8-10 hours, depending on warmth of environment.

Roll out on wet counter,

divide in two, roll into loaves

Cover again with warm, damp towel, pressing in around edges. 

Two ways to bake

Steamed in clay Roaster -soak at least 15 min. – insert pan, cover – DON’T preheat oven 500° for 50-55 minutes

Regular loaf – Preheat oven to 350° for 50 minutes

After I made a recipe for a whipped oatmeal topper, from soaked almonds and green apples, I started experimenting with these two good-for-you foods, in smoothies. Once you learn some good combinations, you can successfully play around with additional more ingredients.  What I like may differ from your taste. Don’t be afraid to experiment with food combinations that you like, in your smoothies!

Ingredients:  estimates

1/2 granny smith apple (cut in quarters)

1/4 -1/2 cup cooked, soaked, or raw oats

1 Tblsp flax seed

1/2 cup soaked almonds

1/4 cup water

loosely fill blender with dandelions and mint

at  ratio of 1/4 to 1/2 of them mint leaves

Add 1 glass of ice ice, once smoothie looks blended.

Dandelion Salad


  1. bowl of fresh, young tender dandelion greens – washed
  2. squirt with half a lemon
  3. Add Chopped dried dates
  4. broken walnut pieces (best soaked & dried)
  5. thin sliced red onions, slightly chopped
  6. Feta cheese

Dress with: 

2 parts olive oil

1 part apple cider vinegar (with the  mother)

honey to taste

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