Recipes

Carol’s Cranberry Loaf

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Looking for a festive and oh so delicious desert this Christmas season? Then this is a must on the menu!

Every Christmas, my mother-in-law makes this tasty Cranberry Loaf for the family to enjoy. In recent years, the little grandkids have become her helpers in the kitchen when making this loaf.

When we decided that this would be a great recipe to feature on Northbird this Christmas season, my daughter “L” insisted that she could make it for the pictures. She did a fantastic job, making it just like when she makes it with Grammy, and even let her little sister help stir the bowl (well sometimes!).

Did You Know these Amazing Health Benefits of Eating Cranberries?!

  • Cranberries are most known for reducing the risk of urinary tract infections. This is due to the proanthocyanidins in the berries that help to prevent bacteria from sticking to the urinary tract. A build up of bacteria in the urinary tract is what causes infections and other illnesses if left untreated.
  • The proanthocyanidins in Cranberries also help to support your teeth, and some research suggests gum disease as well.
  • Cranberries contain Vitamin E, which supports hair and skin health.
  • Cranberries have high levels of anioxidants, which support the immune system and help prevent illness and diseases.
  • Cranberries have high levels of phytonutrients, which is great for reducing inflammation in the body.
  • Cranberry juice contains phytochemicals that help to maintain healthy digestion in your body.
  • Cranberries are also very high in Vitamin C (ascorbic acid), boosting your immune system and helping to maintain health.
  • Cranberry juice helps to lower cholesterol levels, which lowers the risk of heart disease.
  • Please Note: When buying cranberry juice at the store for medicinal purposes, it is always important to read the label carefully and to select a brand that is 100% pure cranberry juice, no added sugar, and not a juice cocktail mix.

Watch the girls make this easy and delicious cranberry loaf!

How to Make Carol’s Cranberry Loaf

Supplies Needed:

Ingredients:

  • 1/4 cup milk (room temperature)
  • 1/4 cup orange juice
  • 6 Tablespoons soft butter
  • 3/4 cup sugar
  • 2 large eggs (room temperature)

Directions:

  1. Preheat oven to 350 degrees fahrenheit. Butter loaf pan and dust with flour. (Our pan was not in the best of shape so we lined it with parchment paper instead)
  2. In a medium sized bowl, mix together: flour, baking powder and salt. Set aside.
  3. In a small bowl, combine milk and orange juice. Set aside.
  4. In a large mixing bowl, cream together butter and sugar. Add whisked eggs and mix until smooth.
  5. Add the flour/baking powder/salt mixture and the milk/orange juice mixture to the large bowl (butter/sugar/eggs), and mix until fully blended together.

6. In a small bowl, toss the frozen cranberries in flour. Gently fold into the batter.

7. Put in prepared loaf pan, and bake on middle rack for 45-50 minutes until golden and firm on top.

8. Let cool in pan for several minutes, then remove and cool more on wire rack.

9. To prepare glaze: Mix together powdered sugar and orange juice until smooth. Drizzle or spread with spoon to cover the top of the cranberry loaf. Enjoy!

One note to mention from the original recipe: We didn’t have any frozen cranberries when making this for the pictures, so we substituted in dried cranberries instead frozen. The amount of berries also came to a little less than it called for, due to much snacking from the girls in the middle of mixing up the batter!

Please also note: You will want to make sure you plan ahead a little for this recipe, and let the following ingredients come to room temperature prior to mixing: Milk, Butter, and Eggs.

More Desert & Snack Recipes:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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Carol's Cranberry Loaf

  • Servings: 1 loaf
  • Difficulty: Easy
  • Print

Looking for a festive holiday desert this season? Carol’s Cranberry Loaf is a great addition to your Christmas menu!


One note to mention from the original recipe: We didn’t have any frozen cranberries when making this for the pictures, so we substituted in dried cranberries instead frozen. The amount of berries also came to a little less than it called for, due to much snacking from the girls in the middle of mixing up the batter!

Please also note: You will want to make sure you plan ahead a little for this recipe, and let the following ingredients come to room temperature prior to mixing: Milk, Butter, and Eggs.


Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Bread Loaf Pan
  • Whisk


    • Ingredients:

    • 1/4 cup milk (room temperature)
    • 1/4 cup orange juice
    • 6 Tablespoons soft butter
    • 3/4 cup sugar
    • 2 large eggs (room temperature)


    Directions:

    1. Preheat oven to 350 degrees fahrenheit. Butter loaf pan and dust with flour. (Our pan was not in the best of shape so we lined it with parchment paper instead)
    2. In a medium sized bowl, mix together: flour, baking powder and salt. Set aside.
    3. In a small bowl, combine milk and orange juice. Set aside.
    4. In a large mixing bowl, cream together butter and sugar. Add whisked eggs and mix until smooth.
    5. Add the flour/baking powder/salt mixture and the milk/orange juice mixture to the large bowl (butter/sugar/eggs), and mix until fully blended together.
    6. In a small bowl, toss the frozen cranberries in flour. Gently fold into the batter.
    7. Put in prepared loaf pan, and bake on middle rack for 45-50 minutes until golden and firm on top.
    8. Let cool in pan for several minutes, then remove and cool more on wire rack.
    9. To prepare glaze: Mix together powdered sugar and orange juice until smooth. Drizzle or spread with spoon to cover the top of the cranberry loaf. Enjoy!

    Nutrition


    For 1 loaf divided into 8 slices, 1 slice: 343 calories; 9.8 g fat; 62 g carbohydrates;
    4 g protein; 191 mg sodium.

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    Sourdough Panzerotti (Pizza Pockets)

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    We’ve had some fun lately experimenting with our Friday pizza meals. One fun development was making these “pizza pockets”, or Panzerottis. The kids loved making these with me, and especially watching them puff up in the oven!

    The first few I made had some thin spots in the crust so they broke open and delicious cheese spilled out –or as my oldest said “It pooped out some cheese!”

    What is the difference between a Panzerotti and a Calzone?

    Panzerottis, or “pizza pockets/hot pockets” can be fried or baked, but are usually fried. They are smaller in size than Calzones, and can be made with a variety of ingredients. For this particular recipe, I made them in the oven, baked alongside a large pizza with similar toppings.

    Calzones, or “pizza turnovers” are usually about the size of a medium pizza, folded or inverted on itself with the crust on the outside. Calzones are usually oven-baked, have a thicker crust and are served with a dipping sauce.

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages.

    There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    A sourdough starter is a fermented mixture of flour and water. Every day it is “fed” usually equal parts water and flour by weight, and within several hours it becomes bubbly and doubled in size. This is called “active starter”. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    For more information on “Sourdoughing”, you can see THIS POST (Sourdough Bread).

    Click HERE to get my easy Sourdough Pizza recipe!

    How to Make Sourdough Panzerotti (Pizza Pockets)

    Supplies Needed:

    Ingredients:

    Pizza Topping Ideas:

    • Cheese: Mozzarella and white cheddar are my favourites to use on pizza, but they are undoubtedly the most expensive part of the pizza. Where we live in the north, one 400g block costs around $10! We buy several blocks at a time when we are in the south and they go on sale, and if the expiry date is close, then the cheese intended for pizza goes directly into the freezer. Frozen cheese can tend to crumble a little when thawed, but that works just fine for pizza, right?!
    • Pizza sauce: You can use regular canned pizza sauce or also pasta sauce, it just won’t be as thick. (In a later post I’ll share my mother’s Garlic Cream Sauce for pizza!)
    • Meat: If we have a ham, chicken, beef roast, etc then I’ll cut off small cooked portions and put in freezer bags and label for pizza. I also use cooked bacon, kohlbassa and pepperoni and do the same thing.
    • Peppers: I love dehydrating peppers from the summer garden and using them year long on pizzas! They re-hydrate easily in a bowl of water for a few minutes prior to putting on the pizza.
    • Mushrooms: You can also dehydrate these, and rehydrate in water like the peppers. (it’s on my bucket list and I’ll share with you how it turns out!)
    • Olives: these are easy to buy canned and sliced.
    • Pineapple: We are one of those families that enjoys fruit on pizza! Easy to buy small cans of diced pineapple for northern storage or buy fresh, dice and freeze in portioned ziploc bags.
    • Herbs: It’s always nice to sprinkle some herbs on top at the end. Fresh herbs in the summer, and dried herbs in the winter (unless we are organized to grow some windowsill herbs year long!) Oregano, thyme, chives and rosemary are delicious sprinkled on pizza.
    • Other veggies: We have also used zucchini, vidalia onion, red onion and arugula.

    Directions: Day One

    1. Feed your sourdough starter in the morning

    • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter.
    • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover, plastic wrap or towel and heavy plate and rest for 30 minutes.
    • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little. These pictures were done using freshly milled whole wheat flour, which can be more grainy in texture than all purpose flour.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two

    1. The next morning, lift & fold: 2nd way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat lift & fold full circle
    • Cover and rest 20 minutes

    2. Shape and Stuff

    • Preheat oven to 425 degrees fahrenheit.
    • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
    • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
    • Fill one half of the dough with pizza toppings.

    • Fold over dough and press edges firmly with a fork.
    • Place on parchment covered baking sheets.
    • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

    3. Bake the Panzerotti

    • Bake the panzerottis for 12-18 minutes until crust is cooked and golden brown.
    • Let cool for a few minutes before biting into!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sourdough Panzerottis

    • Servings: 16-18 panzerottis
    • Difficulty: Easy
    • Print

    Homemade Panzerottis (Pizza Pockets)


    Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover, plastic wrap or clean tea towel
  • 2-3 Baking sheets
  • Rolling pin
  • Oil brush
  • Pizza cutter


    • Ingredients:

  • 1/3 cup active sourdough starter
  • 1 + 3/4 cup water, lukewarm
  • 4 cups all purpose flour
  • 2 teaspoons sea salt, finely ground



    • Please Note: This recipe takes two days to make.

    Directions: Day One



    1. Feed Your Starter In the Morning

    • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter
    • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover or plastic wrap and rest for 30 minutes.
    • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two


    1. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat 2nd way of stretch & fold full circle
    • Cover and rest 20 minutes

    2. Shape and Stuff

    • Preheat oven to 425 degrees fahrenheit.
    • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
    • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
    • Fill one half of the dough with pizza toppings.
    • Fold over dough and press edges firmly with a fork.
    • Place on parchment covered baking sheets.
    • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

    3. Bake the Panzerottis

    • Bake the panzerottis for 15-18 minutes until crust is crispy and golden brown.
    • Let cool for a few minutes before biting into!

    Nutrition


    For approximately 1 Panzerotti, crust only: 121.6 calories; 1 g fat; 23.8 g carbohydrates;
    3.2 g protein; 290 mg sodium.

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    Super Seed Granola

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein:

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues
    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre:

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure
    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats:

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth
    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    Try These Other Northbird Granola Recipes!

    Breakfast

    Pecan Peach Granola

    This Granola blend has the crunchy delight of roasted pecans, sweetened with honey and dates, and filled with the flavour of summer peaches!

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    How to Make Super Seed Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, cinnamon, sunflower seeds, pumpkin seeds and chia seeds together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break into smaller pieces per preference, and store in airtight container for up to 1 month.

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Super Seed Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    Energy Boost Granola


    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 teaspoon ground cinnamon
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/4 cup organic chia seeds
  • 1/3 cup melted organic, unrefined coconut oil
  • 1/2 cup chopped & pitted dates
  • 3 tablespoons unpasteurized honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pure vanilla


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, cinnamon, sunflower seeds, pumpkin seeds and chia seeds together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, and store in airtight container for up to 1 month.

    Nutrition


    Per 1 Cup Serving: 533 calories; 27 g fat; 63 g carbohydrates;
    14 g protein; 132 mg sodium.

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    How to Dehydrate Celery for Flavorful Recipes

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    We love eating celery throughout the winter months, and frequently use it for making soups, stir frys, curries, stocks, sauces and stews.

    When I started learning how to dehydrate vegetables, celery quickly became a favourite item and I always made sure to dehydrate lots of celery to store up for winter cooking.

    I find that dehydrated celery has a wonderful flavour and is one of my favourite staples to use particularly when making chicken stock.

    Can You Dehydrate Multiple Vegetables at the Same Time?

    We use a Excalibur Food Dehydrator, which has 9 large trays! So sometimes I have a small amount of one vegetable that must be dried and I end up filling the rest of the trays with a few other vegetables with a similar drying time and temperature.

    For example, during a recent trip to a grocery store I discovered several marked down bags of organic celery and oodles of parsnips (my favourite). Their blemishes earning them a 50%off badge? A few wrinkles! (Or in other words: already starting to dry/dehydrate!)

    After prepping both of these on several different trays I also cut up a few carrots that I had on hand to fill up the remaining 2 trays.

    Here is a basic guide for a few vegetables that have similar temperatures and drying times:

    VegetablePre-Treatment (Optional)TemperatureDrying Times
    BeetsBoil/Steam to cook through & peel.125 degrees F10-12 Hours
    CarrotsSteam blanch125 degrees F10-12 Hours
    CeleryWater blanch125 degrees F6-8 Hours
    OnionsN/A125 degrees F4-8 Hours
    ParsnipsWater or steam blanch125 degrees F8-10 Hours
    ZucchiniN/A125 degrees F8-10 Hours

    How Long Does Dehydrated Celery Last?

    Dehydrated celery and other fruits and vegetables are a great item to keep in your pantry because of the natural shelf life they give if properly stored.

    Most sources suggest around two years for best results, but I have heard of a few folks that use oxygen absorbers inside their mason jars that extend the shelf life by many years further.

    For long term storage, put your dehydrated celery bits in an airtight container (such as a jar) in your pantry for a week, and give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. I tend to over-dry instead of under-dry, because of being paranoid of mold.

    Can You Dehydrate Celery in the Oven?

    I have not personally dehydrated celery in the oven, but from what I have researched, it is very easy to do so.

    The process is the same as with a dehydrator, but you would put the celery slices on a parchment-covered baking sheet. If you have more than one baking sheet, arrange the larger pieces on one sheet, and put the smaller pieces on another. (The smaller pieces will dry out faster so can be removed earlier).

    Then put on the middle oven rack with a preheated temperature of 150 degrees Fahrenheit (or the lowest temperature your oven has). Bake for 2-3 hours or until the pieces are dry and brittle.

    You can turn and stir the pieces around on the tray a couple of times during this time. The pieces are done when they can be snapped in half, not bent.

    Oven drying is a quicker process, but you will need a little more patience and keep a close eye on the small pieces to see that they don’t burn.

    How to Cook Dehydrated Celery:

    We love using dehydrated celery in crockpot soups, stews and curries. You can also blend up the dried celery bits to make celery powder for seasoning dishes.

    1 stalk of raw celery is roughly equal to 1 heaping tablespoon of dehydrated celery (or approximately 4 grams).

    If I am making a crockpot dinner dish, then I’ll just add the dried celery straight to the main mix and let it simmer and rehydrate while cooking. If I am making a dish on the stove that does not require much cooking time, then I will usually put the dried celery in a dish of water for a few minutes first to rehydrate it prior to cooking.

    Here are a couple Northbird recipes to use dehydrated celery in:

    How to Dehydrate Celery

    Supplies Needed:

    Ingredients:

    • Fresh celery

    Directions:

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)

    2. Cut into slices 1/8”-1/4″ thick.

    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.

    4. Spread out slices on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.

    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.

    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.

    Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating.

    Best to use within 1 year as long as they are dried fully and stored properly.

    Coming Soon! “Just Add Water: Veggie Soup Mix”, featuring all dehydrated vegetables, split peas and spices.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Celery

    • Servings: 2 Litre Jars
    • Difficulty: Easy
    • Print

    A Winter Pantry Staple for Your Kitchen


    Supplies Needed

  • Dehydrator
  • Knife
  • Cutting board
  • Colander
  • Airtight container (I use 1L glass jars)
  • Oxygen Absorbers (Optional)


    • Ingredients

    • Fresh Celery

    Directions

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)
    2. Cut into slices 1/8”-1/4″ thick.
    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.
    4. Spread out on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.
    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.
    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.
      7. – Additional Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location. If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. Best to use within 1 year as long as they are dried fully and stored properly.

    Nutrition


    Per 1 Cup: 200 calories; 10 g fat; 20 g carbohydrates;
    8 g protein.

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    Sourdough Cheesy Bagels

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Sourdough”

    Where do Bagels originate from?

    The common bagel is thought to have originated in Poland and other Eastern European countries around the 1600s. Later in the mid 1800s, Jewish immigrants brought the “bagel” with them to the United States and Canada.

    After this, the classic bagel became increasingly popular and a part of our western cuisine. The varying types of bagels we see today originate from the different communities that the Jewish and European immigrants came from.

    The root dough recipe is very similar to that of soft pretzels, and you can easily mix one batch of dough to produce both bagels and soft pretzels. I have done this a few times, since each family member has their particular favourites!

    My daughter L had a lot of fun making these bagels with her two cousins A & M.

    It was a great homeschooling activity and they loved shaping the bagels and picking what flavours they wanted to make (and eat later!)

    We will soon share recipes for the other types of bagels that the girls and I came up with that day, using the same easy dough recipe!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Are you new to Sourdough? Click HERE for a little more “starter” information found on my post “How to Make Sourdough Bread”.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Other Bagel Recipe Variations:

    Use this one recipe to make many more kinds of bagels! Just omit the cheese and add the extra ingredients right before the dough is ready to be shaped into bagels. I’ll post more bagel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Blueberry Bagels
    • Cinnamon Bagels
    • Cranberry Bagels
    • Chocolate Bagels (yessssss!)
    • Poppy-seed Bagels
    • Sesame Seed Bagels
    • Everything Bagels
    • Apple Cinnamon Bagels
    • Gingerbread Bagels
    • Cinnamon Raisin Bagels

    How to Make Cheesy Sourdough Bagels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Topping

    • 1 egg
    • 1 cup grated cheese

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add 1 cup of cheese to bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the bagels are back on the baking sheets, whisk up an egg and paint the bagels with a cooking brush. Put generous amount of shredded cheese on top (We like to use a nice cheddar, but have also used marble and mozzarella).

    10. Bake the bagels on the middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese starts to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Enjoyed this recipe?

    You can turn this Cheesy Sourdough Bagel Recipe into a Sourdough Soft Pretzel Recipe! Click HERE to learn how to shape the pretzels and how to add additional ingredients to make many more types of pretzels!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cheesy Sourdough Bagels

    • Servings: 12 Bagels
    • Difficulty: Easy
    • Print

    Soft and Cheesy Sourdough Bagel Recipe


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup grated cheese


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Topping

    • 1 egg
    • 1 cup grated cheese

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add 1 cup of cheese to bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the bagels are back on the baking sheets, whisk up an egg and paint the bagels with a cooking brush. Put generous amount of shredded cheese on top (We like to use a nice cheddar, but have also used marble and mozzarella).
    10. Bake the bagels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese has started to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Cheesy Bagel: 249 calories; 7.1 g fat; 36.6 g carbohydrates;
    9.2 g protein.

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    Strawberry Almond Granola

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Jump to Video

    Return to “Breakfast”

    After our trip to a local strawberry farm and sharing last week about how to dehydrate strawberries, I’ve been having some fun developing ways to enjoy the dried strawberries (other than the fam and I simply snacking on them as chips!).

    After a few attempts, this recipe was created and has now been fully approved by my favourite taste-testers, including my mother (who made numerous delicious granolas through my growing up years).

    If you are interested in learning how to dehydrate your own strawberries with a dehydrator or with the oven, you can visit THIS blog post to get the recipe and be inspired of other creative ways to use dehydrated strawberries.

    Watch the video to see how easy it is to make your own strawberry chips!

    (Dehydrator only)

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues

    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure

    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth

    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    Watch this video to see how easy it is to make Strawberry Almond Granola!

    How to Make Strawberry Almond Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, almonds and cinnamon together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break into smaller pieces per preference, add the dried strawberry slices, and store in airtight container for up to 1 month.

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    …Or Click HERE to learn how to dehydrate your own strawberries!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Strawberry Almond Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    A Delicious Granola Mix, Bursting with the Flavour of Summer Strawberries!


    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 1/2 cups sliced almonds
  • 1 teaspoon ground cinnamon
  • 1/3 cup melted organic, unrefined coconut oil
  • 1/2 cup chopped & pitted dates
  • 3 tablespoons unpasteurized honey
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla
  • 1 cup dehydrated strawberry slices


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, almonds and cinnamon together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, add the dried strawberry slices and store in airtight container for up to 1 month.

    Nutrition


    Per 1 Cup Serving: 440 calories; 26 g fat; 49 g carbohydrates;
    10 g protein; 293 mg sodium.

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    Sourdough Soft Pretzels

    Northbird4 Comments

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump To Recipe Card

    Return to “Sourdough”

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages.

    There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“.

    However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Cheesy Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels

    How to Make Sourdough Pretzels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • 1 teaspoon sea salt, larger granules for sprinkling

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with coarsely ground sea salt.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Keep an eye out for these other Sourdough Pretzel Recipes…Coming Soon!
    Cheesy Sourdough Pretzels & Cinnamon Raisin Sourdough Pretzels

    Recent posts from Northbird:

    Sourdough Soft Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Soft and Delicious Sourdough Pretzel Recipe


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Egg Wash

  • 1 egg
  • 1 teaspoon sea salt, larger granules for sprinkling

    • Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with coarsely ground sea salt.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 173 calories; 0.8 g fat; 36 g carbohydrates;
    4.9 g protein;

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    Dehydrating Strawberries

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    Fresh strawberries? Always. Not much can compare to a tasty and fun family outing such as picking your own strawberries at a local farm.

    As a child, I can remember going to a local strawberry farm every summer in Muskoka and spending half a day picking (and eating) our fill of this delicious and juicy treat.

    Now it gives me so much joy to see my kids enjoying this experience too. Although, my youngest certainly made me work hard this time to fill my basket as she plunked her 15 month old self down next to me and kept helping herself! My oldest on the other hand was very proud to pick her own little basket, and she ate most of them on the tractor ride back!

    What are Dehydrated Strawberries?

    Dehydrated strawberries are made using a dehydrator or oven which essentially “draws out” and dries all the water content from the berries, leaving you with delicious dry slices of strawberry chips. The flavour is strong and even the scent is more enhanced after being dehydrated.

    Are Dehydrated Strawberries Good for You?

    Dried strawberries are packed full of goodness! Higher in Vitamin C than fresh or frozen strawberries, and a rich antioxidant.

    They are also known to help with digestion, as they are high in fibre, and help to regulate blood pressure from spiking due to their high potassium levels.

    How Long do Dehydrated Strawberries Last?

    Dehydrated strawberries and other fruits and vegetables are a great item to keep in your pantry because of the natural shelf life they give if properly stored. Most sources suggest a year for shelf life.

    For long term storage, put your dehydrated chips in an airtight container in your pantry for a week, and give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location. If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. I tend to over-dry instead of under-dry, because of being paranoid of mold.

    But if you are drying a small batch to enjoy snacking on within a few days, just put in a jar on the counter and enjoy!

    Can You Dehydrate Strawberries in the Oven?

    I have not personally dehydrated strawberries in the oven, but from what I have researched, it is very easy to do so. (And when I have done it, I’ll be sure to post here how it went!)

    The process is the same as with a dehydrator, but you would put the strawberry slices on a parchment-covered baking sheet.

    Then put on the middle oven rack with a preheated temperature of 200 degrees Fahrenheit. Bake for 2 hours or until the tops are dry. Then turn over for another 30-60 minutes until the underside is also dry.

    Oven drying is a quicker process, but you will need a little more patience and keep a close eye on the strawberry chips to see that they don’t burn.

    Ways to Eat Dehydrated Strawberries

    There are so many uses for dehydrated strawberries! Once dehydrated, you can store the chips/slices in an airtight container and use them in many different recipes. You can also blend up the dehydrated chips into strawberry powder to use as natural strawberry flavouring and colour.

    Here are a few fun ideas:

    Dehydrated Strawberry Slices & ChunksDehydrated Strawberry Powder
    Strawberry ChipsSmoothies
    Trail mixYogurt
    Homemade GranolaFlavoured Milks
    Cake & Desert DecoratingFrozen Yogurt
    Camping Oatmeal (Instant) Ice Cream
    Granola BarsWhipping Cream
    Overnight OatsCake Icing
    Baked OatmealFrozen Yogurt Bark

    Watch the video to see how easy it is to dehydrate strawberries!

    How to Dehydrate Strawberries

    Supplies Needed:

    Ingredients:

    • Fresh strawberries

    Directions:

    1. Choose the most firm and unblemished strawberries. This will ensure that they have a nice deep red colour after being dehydrated. Any softer berries can be frozen for later or made into jam, popsicles, smoothies, etc.

    2. Cut the green ends off and wash.

    3. Cut into slices 1/4″ thick and set aside any end skin pieces. The skin pieces retain the strawberry’s water content and they take longer to dry. You can toss the skin pieces into the same bowl saving the softer berries for other uses. Note: This part is extremely messy! I put down newspaper on top of my cutting board to save it from getting stained.

    4. Lay slices out on dehydrating trays without touching, and set temperature to 135 degrees fahrenheit (57 degrees celcius). Set timer for 7-9 hours. Depending on the humidity in the room, they may take longer to dry. We picked our berries following several days of hard rain, so there was a lot of moisture to draw out!

    5. When crispy and fully dry, put into airtight container and store in cool, dry place. For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. Best to use within 1 year as long as they are dried fully and stored properly.

    Dehydrated strawberries make a beautiful DIY gift!

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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    How to Dehydrate Strawberries

    • Servings: 2 Litre Jars
    • Difficulty: Easy
    • Print

    Preserving Strawberries for Countless Recipe Ideas!


    Supplies Needed

  • Dehydrator
  • Bowls
  • Knife
  • Cutting board
  • Newspaper
  • Colander
  • Airtight container (I use 1L glass jars)


    • Ingredients

    • Fresh Strawberries

    Directions

    1. Choose the most firm and unblemished strawberries. This will ensure that they have a nice deep red colour after being dehydrated. Any softer berries can be frozen for later or made into jam, popsicles, smoothies, etc.
    2. Cut the green ends off and wash.
    3. Cut into slices 1/4″ thick and set aside any end skin pieces. The skin pieces retain the strawberry’s water content and they take longer to dry. You can toss the skin pieces into the same bowl saving the softer berries for other uses. Note: This part is extremely messy! I put down newspaper on top of my cutting board to save it from getting stained.
    4. Lay slices out on dehydrating trays without touching, and set temperature to 135 degrees fahrenheit (57 degrees celcius). Set timer for 7-9 hours. Depending on the humidity in the room, they may take longer to dry. We picked our berries following several days of hard rain, so there was a lot of moisture to draw out!
    5. When crispy and fully dry, put into airtight container and store in cool, dry place. Best to use within 1 year, but will likely keep much longer as long as they are dried fully and stored properly.

    Nutrition


    Per 1 Cup: 52 calories; 0.5 g fat; 12.8 g carbohydrates;
    1.1 g protein.

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    Coconut Blueberry Breakfast Bowl

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    Have you ever had one of those mornings where suddenly you realize (in the middle of pre-coffee grogginess) that there is NO MILK?! Because SOMEONE finished off the last milk and SOMEONE didn’t put it on the grocery list, and SOMEONE forgot to soak almonds last night to make almond milk…

    The kids are hungry and getting impatient, and suddenly nothing else matters except figuring out something for them to eat QUICKLY.

    In our family, we try to have either granola, oatmeal, or breakfast bowls of some sort during the week. Cereals and other breakfast foods are for the weekends and special days.

    On this particular occasion, the girls and I were staying at my parents so we were a bit out of routine (which explains why SOMEONE forgot a lot of routine things!).

    I managed to find an assortment of items that we usually use in our breakfast bowls: tahini, 3 seed blend (chia, flax and sunflower), and some frozen blueberries.

    Thankfully, I also found some coconut powder. I had never used it before, but after reconstituting the powder with water, we had a deliciously creamy nut milk to use in our breakfast bowl.

    Problem solved!

    And bonus: the blueberries made the breakfast splodge have a beautiful lavender colour, which my oldest loved.

    What is 3 Seed Blend?

    This is a blended seed mix that we always have in a jar in the fridge. We use it often in breakfast bowls and snacks. It consists of: organic flax seeds, organic chia seeds, and raw/hulled organic sunflower seeds.

    To make the 3 Seed Breakfast Blend you will need:

    • Small blender or coffee grinder
    • Measuring cup
    • Jar
    • Funnel
    • Organic Flax seeds
    • Organic Sunflower seeds (raw, hulled and unsalted)
    • Organic Chia seeds

    Directions to make the 3 Seed Breakfast Blend:

    1. Measure equal batches of seed into blender and pulse until grainy.
    2. Add to Jar and give it a good shake!
    3. Store in fridge for up to one month.

    A Little About the Seeds:

    Organic Golden Flaxseed:

    These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

    Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

    Raw, Hulled Organic Sunflower Seeds:

    These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

    Organic Chia Seeds:

    Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

    It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs or custard!

    What is Tahini?

    Tahini is basically just sesame seeds blended up into a paste and when you first open a container of it the oil has separated, which must be stirred up. Tahini originated in Middle-Eastern and Mediterranean cuisine, and today is widely used as an ingredient in sauces, dips, dressings, and marinades.

    How to Make Blueberry Coconut Breakfast Bowl

    Note: This recipe is for 1 adult size bowl.

    Supplies Needed:

    Ingredients:

    Directions:

    1. Mix together coconut milk and 3 seed blend and wait until it thickens, 5-10 minutes. (Perfect timing to get the coffee going…)

    2. Add 1/4 cup of the blueberries and stir in.

    3. Put the Tahini and the remaining 1/4 cup of blueberries on top. For added sweetness, you can drizzle some pure maple syrup or honey on top.

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Blueberry Coconut Breakfast Bowl

    • Servings: 1
    • Difficulty: Easy
    • Print

    A Smooth and Nutritious Breakfast Bowl


    This recipe is for 1 adult size bowl.

    Supplies Needed

  • Mixing bowl & whisk (for coconut powder reconstitution)
  • Blender (for 3 Seed Blend)
  • Measuring cups


    • Ingredients

  • 1/2 cup Coconut milk or reconstituted coconut milk powder into milk
  • 1/4 cup Tahini
  • 1/2 cup 3 Seed Blend (raw & hulled sunflowers, chia seeds and flaxseeds)
  • 1/2 cup Blueberries (fresh, frozen or dehydrated)
  • 1 T pure maple syrup or unpasteurized honey (optional)

    • Directions

    1. Mix together coconut milk and 3 seed blend and wait until it thickens, 5-10 minutes. (Perfect timing to get the coffee going…)
    2. Add 1/4 cup of the blueberries and stir in.
    3. Put the Tahini and the remaining 1/4 cup of blueberries on top. For added sweetness, you can drizzle some pure maple syrup or honey on top.

    Nutrition


    Per Serving: 866 calories; 67.3 g fat; 52.4 g carbohydrates;
    25 g protein;

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    Chickpea Summer Salad

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    It’s that time of year. Wonderful summer heat! And for me, a decreased desire to eat or cook/bake anything hot for dinner!

    That’s why every summer I love finding new salads and developing ideas to serve for dinner without heating up the kitchen. And besides, at this time of year, I would much rather be in the garden!

    Nutritional Benefits of Chickpeas:

    Chickpeas are also known as garbanzo beans, and are widely used in many different cuisines. From falafel to curries to hummus, there are countless types of dishes that feature chickpeas.

    They are high in protein, which makes them a favourite alternative for replacing meat protein. They are also high in healthy fats, carbs and fibre. Some other nutritional components include: Manganese, Folate (Vitamin B9), Copper, Iron, Zinc, Phosphorus, Magnesium, Thiamine, Vitamin B6, Selenium and Potassium.

    Health Benefits May Include:

    • Helps you to feel full longer
    • Weight management
    • Boosts bone & muscle health
    • Helps to regulate blood sugar levels
    • Assists with digestion
    • May reduce risk of chronic illnesses
    • Supports brain function
    • May help relieve anxiety and depression
    • Boosts red blood cell production (Iron deficiency)

    You can read more HERE about why Chickpeas are an amazing addition to your diet.

    A Little About Perennial Edible Flowers:

    I love finding edible flowers and putting them in salads, or as garnishes for other festive dishes. My sister H is a very accomplished cake baker and often decorates her cakes with fresh edible flowers. (I’m hoping she’ll start her own blog soon to share and feature her awesome creativity —wink wink @H!)

    On my parent’s farm, they have a large area of their garden dedicated to various organic edible flowers that they sell to restaurants and resorts for fine dining.

    Please note that when picking or foraging flowers and herbs in residential or public areas, make sure to only pick ones that have no risk of a pesticide spray or dog pee on them! If possible, source from an open field or an area with “clean” flowers.

    There are many edible flowers with numerous health benefits, and too many to list now, so perhaps that will be a separate post in the future! Below are two common edible flowers that I have found grow well as a perennial in zones 2-3.

    Pansies:

    Pansies are one of my favourite edible flowers. They have a sight sweet taste, and aside from their charming looks and extremely hardy character for growing in the north, they have several medicinal uses as well.

    Traditionally, they have been used in teas and poultices to treat skin problems, respiratory infections, fevers, headaches and pain relief. They have antioxidant, antimicrobial and anti-inflammatory properties.

    The pansy family has many names: Jolly Jump Up, Heartsease, Wild Pansy, and Viola Tricolour are some of them.

    Dandelion:

    Dandelions are usually known as an invasive weed, and one of the first foods that bees look for in the spring. But they are also a highly nutritious plant and packed full of medicinal properties. From the root to the flower head, all of the plant is edible and has different uses.

    A “Dandelion House” that my oldest built for her toy tiger.

    Dandelion root is traditionally used to treat digestive problems and help the liver and gallbladder. Feeling constipated? Dandelion root tea can help with that. (I’ve tried it!) It is also used to make “root coffee”, a coffee bean alternative.

    Dandelion greens are considered a superfood! Jo Robinson, author of “Eating on the Wild Side”, says that when compared to spinach, dandelion leaves have “eight times more antioxidants, two times more calcium, three times more Vitamin A, and five times more vitamin K and vitamin E.”

    The leaves taste a little bitter, so when making a dandelion leaf salad it is nice to add some sweetness to balance it out. I enjoy it with a raspberry vinaigrette.

    Dandelion flowers are a powerful antioxidant. In addition to supporting the immune system, they help to lower cholesterol, fight infections and reduce inflammation. They taste sweeter than the leaves, and can be used not only in salads, but can also be cooked in sauces and made into preserves.

    I enjoy making an annual batch of “Dandelion Jelly”, which tastes like wild honey.

    How to Make Chickpea Summer Salad

    Supplies Needed:

    Ingredients:

    Directions:

    1. Drain and rinse the chickpeas and add to large bowl. Add the garlic cloves, bell pepper, red onion, olive oil, lemon juice, paprika, salt and pepper. Stir well.

    2. Pick some fresh herbs, chop finely and add to bowl. Refrigerate until serving time.

    3. Decorate the top with fresh edible flowers closer to serving time so that the flowers do not wilt.

    We made a colourful and fresh meal that night by cooking some corn cobs, making a green salad, fresh homegrown sprouts, avocados, veggie sticks and hummus!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Chickpea Summer Salad

    • Servings: 6 Servings
    • Difficulty: Easy
    • Print

    A Fresh and Tasty Chickpea Salad for Hot Summer Days


    Supplies Needed

  • Large bowl
  • Mixing spoon
  • Cutting board
  • Knife


    • Ingredients

  • 1 can (796ml/28oz) chickpeas (or 1 cup of dry chickpeas, soaked overnight & cooked for several hours until tender)
  • 3 garlic cloves, diced finely
  • 1 bell pepper, diced
  • 1 medium red onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • Sea salt and pepper to taste
  • Chives, parsley, thyme or other fresh herbs
  • Edible flowers


    • Directions

    1. Drain and rinse the chickpeas and add to large bowl. Add the garlic cloves, bell pepper, red onion, olive oil, lemon juice, paprika, salt and pepper. Stir well.
    2. Pick some fresh herbs, chop finely and add to bowl. Refrigerate until serving time.
    3. Decorate the top with fresh edible flowers closer to serving time so that the flowers do not wilt.

    Nutrition


    Per 1 Serving: 250 calories; 6.9 g fat; 37.2 g carbohydrates;
    11.9 g protein; 746 mg sodium.

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