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Sourdough pizza

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Why I love Homemade Sourdough Pizza…

Every Friday night we have homemade sourdough pizza (unless we are not home or it is simply way to hot in the summer to use the oven!). We pair this with watching a family movie and setting up the screen projector to have a fun, relaxing family time while munching on delicious pizza.

I love the simplicity of this meal, and how easy it is to make and roll out the dough ahead of time, then decorate and bake off closer to when my husband is home from work and we get ready to start the movie.

We love pairing homemade pizza with fresh home-grown sprouts and an assortment of veggie sticks!

Prior to getting addicted to sourdough recipes, I would make variations with different flours using traditional yeast dough. I can honestly say that I prefer the sourdough process for making pizza dough, and because the dough ferments prior to being loaded and baked, my sensitive tummy appreciates it too.

New to 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.

You can read more in the Sourdough Bread Post HERE about sourdough tips, feeding the sourdough starter, and keeping it happy.

How to Make Sourdough Pizza Dough

Supplies Needed:

Ingredients:

Pizza Topping Ideas: (what we use to cut down grocery costs)

  • 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 portions and put in freezer bags and label for pizza. I also use cooked bacon, kohlbassa and occasionally 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, or buy a whole one on sale, cut up and freeze in portioned baggies. Thaw prior to use.

  • 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 starter in the morning

  • If your starter takes less time to activate, then feed your starter in the early afternoon.

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 tea towel and plate and rest for 30 minutes.

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. Prepare dough & put in fridge

  • Grease pizza pans with olive oil, and sprinkle cornmeal onto it to help the bottom not to stick later.
  • Separate the dough into two balls. Roll out on lightly floured counter and press into prepared pizza pans.
  • Put pizza pans in the fridge for minimum 1 hour, or for several hours until closer to when you want to bake the pizzas off. I like to get it all prepped up to this point in the morning, then it’s just a quick decorate and bake before dinner.

3. Decorate dough

  • Preheat the oven to 425 degrees fahrenheit.
  • Rehydrate any dehydrated veggies in water prior to putting on the pizza: (mushrooms, peppers, onions, dried meats, etc)
  • Brush pizza sauce on top of dough.
  • Decorate pizza with desired toppings and cover with shredded cheese. Herbs are nice sprinkled on top (see above list of suggestions).
  • Optional: You can stuff the pizza crust with cheese if you want by pulling the dough edges outward, putting a wad of cheese into it and rolling and pinching it back.
  • Optional: A final touch that I like to do is brushing the crust with olive oil.

4. Bake the Pizza

  • Bake the pizzas for 15-20 minutes (depending on your oven!) until crust is hard and golden and cheese has browned on top. I usually take a peek of the underside to see if it looks doughy or cooked. You can also broil for a minute to crisp the top more if desired (but keep a close eye on it!)
  • Let cool for 5 minutes before slicing it 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!

Other Soups and Entrees to Check Out:

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Sourdough Pizza Crust

  • Servings: 2 Pizza Crusts
  • Difficulty: Easy
  • Print

An Easy, Step-by-Step Guide to Making Sourdough Pizza!


Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or tea towel/plate
  • Pizza pan or baking sheet
  • Rolling pin
  • Oil brush
  • Pizza cutter


    • Ingredients:

  • 1/2 cup active sourdough starter
  • 1 + 3/4 cup water, lukewarm
  • 4 cups all purpose flour
  • 1+1/2 teaspoons sea salt, finely ground
  • Olive oil
  • Cornmeal, for sprinkling onto pans



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

    Directions: Day One



    1. Feed Your Starter In the Morning

    • If your starter takes less time to activate, then feed your starter in the early afternoon.

    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 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.

    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. Prepare dough & put in fridge

    • Grease pizza pans with olive oil, and sprinkle cornmeal onto it to help the bottom not to stick later.
    • Separate the dough into two balls. Roll out on lightly floured counter and press into prepared pizza pans.
    • Put pizza pans in the fridge for minimum 1 hour, or for several until closer to when you want to bake the pizzas off. I like to get it all prepped up to this point in the morning, then it’s just a quick decorate and bake before dinner.

    3. Decorate dough

    • Preheat the oven to 425 degrees fahrenheit.
    • Rehydrate any dehydrated veggies in water prior to putting on the pizza: (mushrooms, peppers, onions, dried meats, etc)
    • Brush pizza sauce on top of dough.
    • Decorate pizza with desired toppings and cover with shredded cheese. Herbs are nice sprinkled on top (see above list of suggestions).
    • Optional: You can stuff the pizza crust with cheese if you want by pulling the dough edges outward, putting a wad of cheese into it and rolling and pinching it back.
    • Optional: A final touch that I like to do is brushing the crust with olive oil.

    4. Bake the Pizza

    • Bake the pizzas for 15-20 minutes (depending on your oven!) until crust is hard and golden and cheese has browned on top. I usually take a peek of the underside to see if it looks doughy or cooked. You can also broil for a minute to crisp the top more if desired (but keep a close eye on it!)
    • Let cool for 5 minutes before slicing it up.

    Nutrition


    For 1 of 16 pizza slices, crust only: 121.6 calories; 1 g fat; 23.8 g carbohydrates;
    3.2 g protein; 290 mg sodium.

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    Easy Sourdough Bread Recipe

    Northbird10 Comments

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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 Recipes”

    What is the Big Deal About Sourdough?

    I was honestly asking myself this a year ago, and never really looked into it because we had so many transitions in our life: A new baby, moving OUT of the north, buying a house, moving BACK to the north…you get the idea.

    We were way too busy for me to start a new hobby and spend the time to learn something new. And “sourdough” was a complicated process, right? Or so I thought!

    We were out for dinner at another family’s house and my friend P had some fresh sourdough bread. She encouraged me to try it and gave some starter with instructions and a website to check out.

    I was apprehensive and unsure if I was up for the challenge, but wanted to give it a try. After researching and building up my tiny starter for a few days, I made my first loaf. I was amazed at HOW EASY it really was!

    After that, I decided that we would no longer buy bread, but would make it ourselves as much as possible. And the result: I learned to make and create a few different sourdough recipes, my tummy was happier because it could digest the fermented bread better and it largely cut down on our grocery bill. Not to mention the pride I felt in serving my family fresh baking made from scratch!

    What is Sourdough Bread?

    Sourdough bread is a natural leavening bread, which means that it rises without the use of commercial yeast. It is made using a fermented mixture of flour and water, called the starter, and mixed with more water, flour, and usually salt. The bread naturally rises as the dough ferments during resting stages. There are hundreds of variations of sourdough bread with different flavourings, texture and shapes.

    Is Sourdough Good for You?

    Yes! I have a sensitive tummy when it comes to bread products, and although I’m sure those struggling with celiac would still find sourdough bread hard to digest, I personally have no digestive problems with sourdough, compared to the traditional yeasted store-bought breads.

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

    2. Whole grain sourdough breads have a lower glycemic index than other types of bread, specifically white flour breads that have been processed and are packed full of preservatives. This means that sourdough breads have 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.

    3. Sourdough bread contains higher levels of protein, fibre and nutrients than most breads.

    • Sourdough bread still contains many of the natural nutrients that are processed out of the majority of other kinds of breads.
    • It 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 bread: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    What is a Sourdough Starter?

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

    HOW & WHAT do I feed a Sourdough Starter?

    The current starter I use every day is mostly made from all purpose flour. I have used bread flour, spelt flour and whole wheat flour to feed it in the past, but now I find it is easiest to use basic all purpose flour for feeding it with the ratio I have developed, (and can also better predict the bubbling up timing!) I am sure there is more science behind using different flours and ratio of starter/new flour/new water, so when I have learned and researched more then I will share this with you.

    When I first started “sourdoughing”, I used a glass jar to store my starter, but have since started using a glass rectangle dish with clamp on lid. I was inspired by my friend R’s sourdough dish when I looked after it for a week, and loved how easy it was to measure amounts and stir.

    I got this particular glass container from Ikea, and wrote on the side a “1 Cup” marking line with permanent marker that I use as a baseline to determine how much to feed it.

    On the days that I plan on feeding it (because it’s not every day!) I will usually discard (spoon out/skim off the top) until I reach the 1 cup measuring line.

    With 1 cup of starter in there, I will then add about 2/3 cup of all purpose flour and 1/3 cup of lukewarm/room temperature water. I have read that it’s best to use well water or distilled water instead of “town water” for feeding your starter, but have also had great results with unfiltered town water. Typically we use filtered water for feeding and recipes.

    General feeding rule of thumb that I use: 1:1 ratio of {1 PART current starter : 1 PART added flour+added water}

    After a good stir, the starter rests in a warm area of the kitchen on the counter (not in a cupboard!) and within 4-8 hours is bubbly, more than doubled in size, and ready. A great test is to take a cup of water and put a tiny spot of starter in it to see if it floats. If it floats, then it is ready!

    As mentioned above, the timing of active starter readiness will be determined by the warmth and humidity of your kitchen. I have also found the active timing to change with the seasons.

    Here in Northern Ontario we get temperatures nearing -50 degrees Celsius in the winter months, and our old kitchen has the furnace contained on one side of it. This means that when the other rooms of the house get chillier, the air vents in the kitchen will tend to come on more frequently and blast hot air into an already warm kitchen (especially if I am already cooking or baking that day!). On those days, the sourdough starter doesn’t take too long to bubble up for me.

    I don’t have time to feed it and bake with it every day. What should I do?

    I don’t make bread or other sourdough stuff everyday, so as soon as I’ve measured out the active starter I need for a recipe, I’ll put my starter container in the fridge with the lid clamps on. This will slow down the fermenting process and let it go a little dormant in the fridge until I’m ready to feed it and make something else again in a few days.

    When in the fridge, the typical rule is to feed it once a week. To maintain a consistent amount of starter while in the fridge, then you will need to discard/spoon out some of the inactive starter until you reach your base amount. (for example, I always try to keep a minimum of 1 cup of starter when it is taking a break in the fridge.

    How does the timing work?

    There are so many ways of doing it, and honestly everyone does it a little differently! The routine that has worked for me is as follows for most of my sourdough recipes:

    1. Feed the starter in the morning…(somewhere between getting the kids breakfast and sitting down to coffee!)
    2. Sometime after lunch or mid afternoon I’ll check on it and if its ready then I’ll mix up the dough. (And put the rest of my starter in the fridge to go dormant for a few days)
    3. Depending on the recipe, it may need a few extra stretches (like for bread) that I’ll do while making dinner.
    4. Bulk fermenting overnight. Usually this is easier to do overnight and the timing can be very forgiving for generally most sourdough recipes.
    5. Next morning, depending on the recipe there may need to be more stretches (bread), or rolling out, shaping, letting rise for a few hours, putting in fridge, etc. Most timing is quite forgiving and I try to plan the baking part of the recipe according to what that day holds.

    I accidently used too much starter in a recipe and am only left with a few tablespoons. How do I build it back up?

    I have definitely done this a few times, for example doubling a recipe then forgetting that I actually need 1 CUP of starter instead of 1/2 CUP. Ooops.

    To build your starter back up when it has settled back down from the active stage, you can simply measure the amount you currently have, then add an equal amount of flour and water. For example, If you have 3 tablespoons of starter, you can add 2 tablespoons of flour and 1 tablespoon of water.

    Oops, I missed the active timing and it has started to bubble down again! Can I still use it?

    Sometimes my timing gets off if we have a busy morning, or (as mentioned above) it bubbles up faster than I anticipated or had planned, and has already started to shrink down again. It still looks bubbly but doesn’t float. When this happens (and yes, has happened many times!), I still use the starter, but just add another 1-2 tablespoons of starter to the regular recipe.

    What can I do with the Sourdough Discard?

    The idea of “discarding” your starter is there for a reason: if you never discard or remove a portion of your starter from the jar, but keep feeding it and never take any out for baking in recipes, then if you are following the 1:1 feeding ratio it will quickly multiply and you will have to keep feeding it higher quantities of flour/water each day!

    As a result of this multiplying “problem” there are now oodles of “sourdough discard” recipes and ideas to be found on the internet, to incorporate the inactive starter into a recipe instead of throwing it in the trash.

    How can I get a Sourdough Starter?

    There are dehydrated sourdough starters that you can purchase online, or you can make your own from scratch (it takes about 10 days, I am still developing a post post to follow soon with instructions), or if possible, see if a friend can give you a portion of theirs.

    Sourdough starters that have been fed and cultured for years are pure gold to beginners!

    How to Make Sourdough Bread

    This recipe’s timing has been written to bake the loaf off on the 2nd day late morning. Adjust the start time to bake off in the evening.

    Supplies Needed:

    Ingredients:

    Directions (to bake off late morning 2nd day):

    Day One:

    1. Feed your starter in the morning
      • You can read above HERE for more suggestions on feeding your starter.
      • If your kitchen is more humid and 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. Mix the flour and salt together in 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/tea towel and rest for 30 minutes.

    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.

    Day Two:

    4. 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

    5. Transfer to Fridge

    • Put on floured surface and form into soft ball with floured hands. Put into banneton basket with smoothest side down and cover OR into a clean bowl lined with parchment paper, smoothest side up.
    • Cover and place in fridge for 1-24 hours. *This step is great, because you can keep the bread dough in there until you are ready to use it. It will continue cold fermenting and “proofing” during this time.
    • Note: If in fridge for longer than 1 hour, start preheating 1 hour from when you plan to bake.

    6. Bake

    • Put your dutch oven or roasting pan in oven with lid on and preheat oven to 450 degrees.
    • Approximately 1 hour from the time you turned the oven on, take dough out of the fridge.
    • If using a banneton, transfer to parchment lined baking sheet. (I like to place a big piece of parchment on top of banneton, place cookie sheet upside down on top of parchment, then flip it right side up and gently pull banneton off, revealing the smooth side of the dough).
    • If desired, lightly dust the top of the bread with flour.
    • Proceed to score the top with sharp knife, razor blade or baking “lame”.
    • If using a bowl already lined with parchment, continue to score.
    • Take dutch oven or roaster out of oven, take lid off, and transfer dough by lifting up the parchment corners. Put lid back on and bake for 20 minutes.
    • After 20 minutes, take lid off and continue to bake for another 15-20 minutes or until golden and crusty.

    7. Cool

    • Cool on wire rack, and let air harden the crust a little as desired. Store in airtight container or ziplock bag at room temperature to maintain freshness.

    These are some of my favourite ways to eat Sourdough Bread:

    Peanut butter and homemade jam
    Slathered in butter and dipped into a hearty soup
    Diced and toasted up into croutons for a salad
    Toasted and blended into bread crumb for breaded chicken

    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:

    Easy Sourdough Bread

    • Servings: 1 Loaf
    • Difficulty: Easy
    • Print

    Easy and Simplified Beginner Sourdough Bread


    Supplies Needed:

  • Measuring cups
  • Teaspoon
  • Stirring spoons
  • Mixing bowls
  • Beeswax food cover or plastic wrap
  • Sharp knife or baking lame for scouring
  • Banneton (bread proofing basket) or large bowl
  • Parchment paper
  • Dutch oven or roasting pan with lid


    • Ingredients:

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


    • Please Note: This recipe’s timing has been written to bake the loaf off on the 2nd day late morning. Adjust the start time to bake off in the evening.

    Directions: Day One



    1. Feed Your Starter In the Morning

  • You can read above HERE for more suggestions on feeding your starter.
  • If your kitchen is more humid and 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. Mix the flour and salt together in 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/tea towel and rest for 30 minutes.

    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


    4. 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

    5. Transfer to Fridge

    • Put on floured surface and form into soft ball with floured hands. Put into banneton basket with smoothest side down and cover OR into a clean bowl lined with parchment paper, smoothest side up.
    • Cover and place in fridge for 1-24 hours.
    • Note: If in fridge for longer than 1 hour, start preheating 1 hour from when you plan to bake.

    6. Bake

    • Put your dutch oven or roasting pan in oven with lid on and preheat oven to 450 degrees.
    • Approximately 1 hour from the time you turned the oven on, take dough out of the fridge.
    • If using a banneton, transfer to parchment lined baking sheet. (I like to place big piece of parchment on top of banneton, place cookie sheet upside down on top of parchment, then flip it rightside up and gently pull banneton off, revealing the smooth side of the dough).
    • If desired, lightly dust the top of the bread with flour.
    • Proceed to score the top with sharp knife, razor blade or baking “lame”.
    • If using a bowl already lined with parchment, continue to score.
    • Take dutch oven or roaster out of oven, take lid off, and transfer dough by lifting up the parchment corners. Put lid back on and bake for 20 minutes.
    • After 20 minutes, take lid off and continue to bake for another 15-20 minutes or until golden and crusty.

    7. Cool

    • Cool on wire rack, and let air harden the crust a little as desired. Store in airtight container or ziplock bag at room temperature to maintain freshness.

    Nutrition


    Per 2 slices: 190 calories; 0.5 g fat; 40 g carbohydrates;
    5.4 g protein; 465 mg sodium.

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    Maple Walnut 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.

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    Granola is often associated and advertised as a healthy option for breakfast, and while there are some great brands and mixes on the market, there is a large number of granolas that are full of processed sugars and cheap oils.

    This granola recipe uses unpasteurized honey and pure maple syrup as natural sweeteners, and organic unrefined coconut oil to help hold it together. Addicting, delicious and crunchy, you’ll never want to buy from the store again after making this 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 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 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 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 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!

    How to Make Maple Walnut Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats and walnuts together in a large bowl.

    3. Melt the coconut oil in a small pot and add maple syrup, honey, sea salt and vanilla. Mix well.

    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 35-40 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!

    More Delicious Granolas to Try!

    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!

    Strawberry Almond Granola

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

    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:

    Maple Walnut Granola

    • Servings: 10 cups
    • Difficulty: Easy
    • Print

    A Super Delicious Start to Your Day!


    Supplies Needed:

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


    • Ingredients

  • 4 1/2 cups organic rolled oats
  • 1 1/2 cups chopped walnuts
  • 1/3 cup melted organic, unrefined coconut oil
  • 1/3 cup pure maple syrup
  • 3 tablespoons unpasteurized honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats and walnuts together in a large bowl.
    3. Melt the coconut oil in a small pot and add maple syrup, honey, sea salt and vanilla. Mix well.
    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 35-40 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: 309 calories; 16.1 g fat; 38.6 g carbohydrates;
    6.2 g protein; 0 mg cholesterol; 119.2 mg sodium.

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    How to Make Yogurt in the Crockpot (Greek & Drinkable)

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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 “Breakfast”

    Homemade yogurt? Yes, it’s that easy. And I had no idea just how easy until a few months ago when I started trying it out.

    My main reason to learn to make it from scratch was because of the cost of yogurt at our remote small town grocery store, and the fact that our girls liked having some nearly every day for breakfast!

    I found several recipes for making it in an instant pot, but because I didn’t have one I wanted to find another option that would be easy and simple. After learning to make it successfully in the crockpot for several weeks, I decided it was worth sharing with the blog just how EASY and MONEY-SAVING homemade yogurt could be…and of course it is absolutely DELICIOUS.

    Why Make Your Own Yogurt?

    • You know exactly what you are eating (no additives/preservatives/added sugar)
    • Saves on the grocery budget
    • Cuts down on garbage waste
    • You can flavour it however you like!
    • You can adjust the thickness by how much whey you strain out

    What Can You do With the Leftover Whey? (It’s High in Protein!)

    • Store in a sealed jar or container in the fridge
    • Put the whey in soups and stews
    • Add it to smoothies
    • Use it to replace water when making bread or other baked goodies

    Nutritional Benefits of Yogurt

    • High in probiotics (live bacterial cultures)
    • Contains many vitamins and nutrients
    • High in calcium
    • Source of protein
    • Aides in digestion
    • Immune system booster

    How to Use Homemade Yogurt

    • Try it in Yogurt and 3 Seed Breakfast Bowl!
    • Use it with homemade granola or other breakfast cereals
    • Use it in baking
    • Use it as a desert topping over a bowl of fruit
    • Make a yogurt parfait!

    How to Make Crockpot Yogurt

    Supplies Needed:

    Ingredients:

    • 8 cups 3% whole milk (2% works well too, just add another 1/4 cup starter)
    • 1/2 cup yogurt starter (saved from last batch, or you can use store bought yogurt, unsweetened/unflavoured and if the label says it contains the live bacterial cultures. Dried yogurt starter is also available online)

    Optional flavouring:

    Directions:

    1. Measure 8 cups of milk into crockpot.

    2. Turn crockpot on low and heat slowly until meat thermometer reads 180 degrees Fahrenheit when you dip it into the milk. For me it takes 3 hours and 10 minutes, but depending on your crockpot it may take less time.

    3. At 180 degrees, turn crockpot off with lid on and let cool slowly until temp reaches 110-115 degrees Fahrenheit. This usually takes me around 3 hours. Partway through this time, take out your yogurt starter from the fridge and let it come to almost room temperature.

    4. Take out about 2 cups of warm milk and in a separate bowl, whisk in your yogurt starter (or see note above for store bought yogurt). Whisk until there are no lumps and return to crockpot.

    5. Put lid back on, (if you have clamps on your crockpot it’s good to use them at this point!) and cover crockpot with several heavy towels. Let sit undisturbed for around 12 hours or overnight.

    6. The next morning, spoon out the yogurt into a nutmilk bag or tea towel and hang up over a bowl to separate out the whey. Let strain for 1-2 hours for thicker greek yogurt. Strain for less time or omit straining altogether for a thinner, drinkable yogurt.

    7. When it has strained out enough whey, pour yogurt into clean glass jars or plastic container and chill in the fridge for 4-6 hours.

    8. Use up within 2 weeks. Make sure to save some pure yogurt (unflavoured) for the next batch!

    Additional Notes:

    • For those that like a little more flavour and sweetness, you can try adding one of the suggestions from above. We personally enjoy adding honey and vanilla!
    • When making greek yogurt, I usually end up with about 2 cups of whey, and 6 cups of thick yogurt. Adjust desired thickness of yogurt by how much whey you strain out.
    • For making drinkable yogurt, just leave the whey in and omit straining altogether. It is wonderful added protein!

    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:

    How to Make Yogurt in the Crockpot

    • Servings: 6 cups of yogurt, 2 cups of whey
    • Difficulty: Easy
    • Print

    How to make your own greek and drinkable yogurt in the crockpot!


    • For those that like a little more flavour and sweetness, you can try adding one of the suggestions from above. We personally enjoy adding honey and vanilla!
    • When making greek yogurt, I usually end up with about 2 cups of whey, and 6 cups of thick yogurt. Adjust desired thickness of yogurt by how much whey you strain out.
    • For making drinkable yogurt, just leave the whey in and omit straining altogether. It is wonderful added protein!


    Supplies Needed

  • Crockpot
  • Meat thermometer
  • Glass Jar, 250ml or bigger
  • Whisk
  • Containers or glass jars for refrigeration
  • Tea towel or Nutmilk/Yogurt Bag


    • Ingredients

    • 8 cups 3% whole milk (2% works well too, just add another 1/4 cup starter)
    • 1/2-3/4 cup yogurt starter (saved from last batch, or you can use store bought yogurt, unsweetened/unflavoured, containing live bacterial cultures. Dried yogurt starter is also available online)

    Optional Flavouring

  • Vanilla
  • Honey
  • Pure maple syrup
  • Berries
  • Cacao powder
  • Instant coffee mix


    • Directions

    1. Measure 8 cups of milk into crockpot.
    2. Turn crockpot on low and heat slowly until meat thermometer reads 180 degrees Fahrenheit when you dip it into the milk. For me it takes 3 hours and 10 minutes, but depending on your crockpot it may take less time.
    3. At 180 degrees, turn crockpot off with lid on and let cool slowly until temp reaches 110-115 degrees Fahrenheit. This usually takes me around 3 hours. Partway through this time, take out your yogurt starter from the fridge and let it come to almost room temperature.
    4. Take out about 2 cups of warm milk and in a separate bowl, whisk in your yogurt starter (or see note above for store bought yogurt). Whisk until there are no lumps and return to crockpot.
    5. Put lid back on, (if you have clamps on your crockpot it’s good to use them at this point!) and cover crockpot with several heavy towels. Let sit undisturbed for around 12 hours or overnight.
    6. The next morning, spoon out the yogurt into a nutmilk bag or tea towel and hang up over a bowl to separate out the whey. Let strain for 1-2 hours for thicker greek yogurt. Strain for less time or omit straining altogether for a thinner, drinkable yogurt.
    7. When it has strained out enough whey, pour yogurt into clean glass jars or plastic container and chill in the fridge for 4-6 hours.
    8. Use up within 2 weeks. Make sure to save some pure yogurt (unflavoured) for the next batch!

    Nutrition


    Per 1 cup serving: 173 calories; 8.8 g fat; 13 g carbohydrates;
    8.6 g protein; 33 mg cholesterol; 133 mg sodium.

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    Delicious Vegan Mac and Cheese Recipe

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    Return to “Soups & Entrees”

    Mac and cheese…for most people, its one of those staple comfort foods. However, a quick box of pasta and powdered cheese can mean tummy upset for others. And besides, who honestly likes powdered cheese anyway?

    Over the past few years, our family has been exploring meal options and looking for ways to eat less processed foods and cutting down our grocery bill. One of those ways was to simply eat less meat and dairy products.

    We are not vegans, but have become more conscious in trying to eat only grass-fed/non-steroid pumped meats, or wild game (which my sister-in-law K, calls “happy meat”!)

    I also prefer to support small local farms whenever possible. For most dairy products in recipes it is easy to substitute with nut milks, creams, and cheese (still on my bucket list!).

    So that brings us to why we like to cook vegan and vegetarian for some of our meals during the week: It not only helps with the grocery bill, but also encourages us to plan ahead (as most of them require soaking nuts, seeds, beans and legumes).

    The end result: Happy tummies, and a little more cash in our pocket.

    This vegan recipe uses cashews as the delicious creamy base and when mixed with spices and nutritional yeast, it has a nutty and cheesy flavour. The potato helps to thicken the sauce and the carrots give it that lovely cheesy colour and add a little sweetness.

    Nutritional Benefits of Cashews:

    • A great source of plant protein
    • Rich in heart healthy fats
    • Low in sugar
    • Source of fibre
    • Contains magnesium and manganese (bone health)
    • Source of copper (brain development & immune system)
    • Antioxidant
    • Anti-inflammatory

    Why is it Important to Soak Cashews?

    All nuts contain an enzyme inhibitor called phytic acid, which prevents the body from properly absorbing nutrients and makes it harder to digest. When the nut is soaked in water for 8-12 hours, the phytic acid is released from the nut, and optimal absorption of nutrients can now happen.

    What is Nutritional Yeast?

    Nutritional Yeast is a plant-based protein that is a deactivated yeast, and comes from a strain of Saccharomyces cerevisiae. It is often used in vegan recipes and loved for it’s cheesy and nutty-like flavour. In addition to being a great source of protein, it also contains trace amounts of minerals and B vitamins.

    How to make Vegan Mac and Cheese

    Supplies Needed:

    Ingredients:

    Optional Topping:

    Directions:

    1. 8-12 hours prior to dinner, put 1 cup of cashews in water (submerged). Cover and keep on the counter until dinner prep.

    2. Boil the macaroni pasta until tender, but do not over-cook! As soon as they are done, put through strainer and pour cold water over them. This will keep them firm until the end.

    3. Peel carrots and potatoes and cut into chunks. Dice onion.

    4. Boil vegetables with 2 cups water in small pot until tender. Strain, but save the broth!

    5. Add cooked vegetables with 3/4 cup of the vegetable broth to the blender.

    6. Add garlic powder, sea salt, black pepper, paprika, nutritional yeast and lemon juice to the blender.

    7. Strain and rinse soaked cashews with cold water and add to the blender. Blend until smooth.

    For a quick serve:

    • Put cooked pasta in large serving dish and pour the cashew sauce over it, mixing part way. It will continue to thicken as it sits.
    • Serve and garnish with your favourite herbs (we like using chives, parsley and spring onions)

    For a gourmet finish:

    • Put the cooked pasta in a large casserole dish and pour the cashew sauce over it, mix well.
    • Melt vegan butter and mix with bread crumbs. Spread on top of macaroni.
    • Bake at 300 degrees F for 20 minutes.

    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:

    Vegan Mac and Cheese

    • Servings: 4
    • Difficulty: Easy
    • Print

    Made with Creamy Cashew Sauce and Nutritional Yeast


    Supplies Needed:

  • High power blender (We love our Blendtec Blender!)
  • Small pot
  • Bowl/large measuring cup for soaking
  • beeswax cover or plastic wrap
  • Strainer
  • Measuring cups
  • Vegetable peeler
  • Teaspoons


    • Ingredients

  • 1 cup raw/unsalted cashews
  • 3 medium potatoes
  • 1 large onion
  • 3 medium carrots
  • 2 cups water (some used for veg broth)
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 box of macaroni Pasta, 4 serving size


    • Optional Toppings:

  • 1/4 cup vegan butter (like Ghee)
  • 1 cup breadcrumbs (I toast up our leftover sourdough crusts)


    • Directions

    1. 8-12 hours prior to dinner, put 1 cup of cashews in water (submerged). Cover and keep on the counter until dinner prep.
    2. Boil the macaroni pasta until tender, but do not over-cook! As soon as they are done, put through strainer and pour cold water over them. This will keep them firm until the end.
    3. Peel carrots and potatoes and cut into chunks. Dice onion.
    4. Boil vegetables with 2 cups water in small pot until tender. Strain, but save the broth!
    5. Add cooked vegetables with 3/4 cup of the vegetable broth to the blender.
    6. Add garlic powder, sea salt, black pepper, paprika, nutritional yeast and lemon juice to the blender.
    7. Strain and rinse soaked cashews with cold water and add to the blender. Blend until smooth.

    For a Quick Serve:

    • Put cooked pasta in large serving dish and pour the cashew sauce over it, mixing part way. It will continue to thicken as it sits.
    • Serve and garnish with your favourite herbs (we like using chives, parsley and spring onions)

    For a Gourmet Finish:

    1. Put the cooked pasta in a large casserole dish and pour the cashew sauce over it, mix well.
    2. Melt vegan butter and mix with bread crumbs. Spread on top of macaroni/cashew mix.
    3. Bake at 300 degrees F for 20 minutes.

    Nutrition


    Per Serving: 706 calories; 14.7 g fat; 121.6 g carbohydrates;
    26 g protein; 0 mg cholesterol; 1303 mg sodium.

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    Vegetarian Spaghetti Squash Taco Boats

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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 “Soups & Entrees”

    One spring during planting time, some squash seeds were carefully started indoors and then later planted outside in a rich and fertile “hugelkultur” garden bed. They were cared for, and watered and little helpers watched the plants grow and vine and start to produce their fruit.

    The dream was to have an abundance of treasured Hokkaido squash to share with the family. What came up was not the beautiful and delicious Hokkaidos, but yes, dozens upon dozens of spaghetti squash!

    (This was one of those home-seed-saving scenarios resulting in very unfortunate labeling errors!)

    Don’t get me wrong, I do enjoy spaghetti squash, and get a total rush of pride in seeing piles of squash stored for the long winters! But even after giving tons of them away, we were still left with several dozen and we realized that we needed to get creative with ways of eating them up or we’d get bored pretty quick.

    My sister-in-law L, found a Mexican taco boat recipe with ground beef, and cooked about a dozen of them for one of our large family gatherings. Problem solved!

    This vegetarian version of the recipe was inspired from that spaghetti squash summer.

    Vegetarian Spaghetti Squash Taco Bowls

    Supplies Needed:

    Ingredients:

    • 2 spaghetti squash
    • 4 garlic cloves
    • 2 cups cheese, grated
    • 1 onion
    • 2 tablespoons olive oil
    • 1 cup dried lentils, or 1-2 cans of lentils (depending on size)
    • 1 cube chicken, vegetable or beef stock
    • 1 3/4 cup water
    • 1 teaspoon sea salt
    • 1/2 cup dried celery, soaked (or 2 stalks fresh)
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon cinnamon
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cumin
    • 1/2 teaspoon paprika
    • 1 cup frozen or canned corn
    • 1 can 540ml/19oz black beans
    • Scallions/fresh parsley/cilantro to garnish

    Directions:

    1. In the morning, soak dried lentils and dried celery in separate bowls, covered with water.

    2. Start cooking lentils 2 hours before serving time. Rinse and put in pot of water, bring to boil and simmer until step 9.

    3. At meal prep time, preheat oven to 400 degrees F, and cut spaghetti squash lengthwise.

    4. Scoop out seeds and brush insides with olive oil. Sprinkle with salt and pepper.

    5. Turn upside down and roast for 30-35 minutes or until the insides are soft and cooked through.

    6. While the squash are baking, sauté the onion and garlic with olive oil in a large skillet over medium heat.

    7. Add the salt, chili, cinnamon, Italian herbs, pepper, cumin and paprika. Stir well.

    8. Dissolve the stock cube in 1 13/4 cup boiling water and add.

    9. Add the black beans (rinsed), corn, lentils, and rehydrated (or fresh) celery.

    10. Cook through and simmer until the squash are finished in the oven.

    11. Scoop out insides of squash and mix in the skillet, then return to the squash shells and cover with cheese.

    12. Return to oven and cook for another 10 minutes. Finish with a quick broil to brown the cheese nicely.

    13. Garnish with fresh herbs or scallions and enjoy!

    Note: Store any leftovers in an airtight container in the fridge for up to 3 days.

    Our kids LOVED this meal! (Our oldest especially enjoyed it because she helped to make it!)

    Can You Eat the Spaghetti Squash Seeds?

    Yes! Absolutely! They are delicious and packed full of nutrients, and you can roast them the same way as pumpkin seeds. They contain lots of omega 3 fatty acids, protein, Vitamin C and beta-carotene.

    How to Roast Spaghetti Squash Seeds:

    1. Wash the seeds and separate from the pulp.

    2. Mix in a small bowl with olive oil or (my favourite) Avocado oil. Add sprinklings of salt, pepper and also a dash of paprika.

    3. Spread in single layer on parchment paper.

    4. Broil on low for about 5 minutes, or until crispy (every oven is different!)

    5. Store in an airtight container at room temperature for up to one week.

    Ways to Eat Roasted Spaghetti Squash Seeds:

    • Enjoy as a salty counter snack
    • Add to a trail mix with other seeds, nuts and dried fruits
    • As a salad topping
    • As a pumpkin or squash soup garnish

    How to Save the Squash Seeds for Planting:

    1. Clean seeds in a bowl of water and separate out any pulp or broken seeds. Select the biggest and best seeds to save.

    2. Drain off as much water as possible.

    3. Pat dry with a towel and put on a parchment paper to continue drying for several days.

    4. Put in a paper envelope and label.

    5. If you are using the seeds the following planting season, you can store it in a cool, dry pantry, or in the freezer to last for several years.

    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:

    Vegetarian Spaghetti Squash Taco Boats

    • Servings: 4
    • Difficulty: Easy
    • Print

    An Easy and Delicious Way to Eat Spaghetti Squash



    See above for the recipe to roast the squash seeds!

    Supplies Needed

  • Knife
  • Cutting board
  • Cookie sheets
  • Parchment paper
  • Wok or large skillet
  • Bowls for soaking
  • Small pot for cooking lentils in
  • Stirring spoon
  • Cheese grater
  • Measuring cups and teaspoons
  • Glass measuring cup


    • Ingredients

  • 2 spaghetti squash
  • 4 garlic cloves
  • 2 cups cheese, grated
  • 1 onion
  • 2 tablespoons olive oil
  • 1 cup dried lentils, or 1-2 cans of lentils (depending on size)
  • 1 cube chicken, vegetable or beef stock
  • 1 3/4 cup water
  • 1 teaspoon sea salt
  • 1/2 cup dried celery, soaked (or 2 stalks fresh)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup frozen or canned corn
  • 1 can 540ml/19oz black beans
  • Scallions/fresh parsley/cilantro to garnish


    • Directions

    1. In the morning, soak dried lentils and dried celery in separate bowls, covered with water (Or use canned lentils and fresh celery)
    2. Start cooking lentils 2 hours before serving time. Rinse and put in pot of water, bring to boil and simmer until step 9.
    3. At meal prep time, preheat oven to 400 degrees F, and cut spaghetti squash lengthwise.
    4. Scoop out seeds and brush insides with olive oil. Sprinkle with salt and pepper.
    5. Turn upside down and roast for 30-35 minutes or until the insides are soft and cooked through.
    6. While the squash are baking, sauté the onion and garlic with olive oil in a large skillet over medium heat.
    7. Add the salt, chili, cinnamon, Italian herbs, pepper, cumin and paprika. Stir well.
    8. Dissolve the stock cube in 1 13/4 cup boiling water and add.
    9. Add the black beans (rinsed), corn, lentils, and rehydrated (or fresh) celery.
    10. Cook through and simmer until the squash are finished in the oven.
    11. Scoop out insides of squash and mix in the skillet, then return to the squash shells and cover with cheese.
    12. Return to oven and cook for another 10 minutes. Finish with a quick broil to brown the cheese nicely.
    13. Garnish with fresh herbs or scallions and enjoy!
      14. Store any leftovers in an airtight container in the fridge for up to 3 days.

    Nutrition


    Per Serving: 725 calories; 31.9 g fat; 86 g carbohydrates; 46.8 g protein; 240 mg cholesterol; 1614 mg sodium.

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    Maple Bacon Sourdough Cinnamon Buns

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    Return to “Deserts and Snacks”

    Who doesn’t love Maple-Bacon combinations?!

    Smoky and salty with earthy sweetness, it can’t get better than that! This delicious Sourdough Cinnamon Bun recipe has been changed and tweaked for a few weeks now, and after playing around for a few batches, the kids and my husband confirmed that perfection was nailed.

    I had never seen Cinnamon buns twisted like this until a few weeks ago and love how it adds a new flair to a classic recipe. They are soft and buttery and because they are rolled and twisted, there is more of the yummy cinnamon/butter/sugar mix dispersed through the roll. And did I forget to say BACON?!

    These take longer to make as it goes through a fermenting process with the sourdough starter. I like to mix it up in the morning and then finish them off before dinner so they are warm for desert! But you can also mix it up in the evening and finish them off the next morning when you have time.

    As long as the dough has between 8-12 hours to rise, and the sourdough starter is active when you start mixing your recipe (was fed 4-12 hours earlier, is bubbly and has doubled in size), then your sourdough cinnamon buns will fluff up nicely. If you are new to “sourdoughing” then all that may sound confusing to you! Below I’ll lay out the recipe step-by-step so it is easy to follow along:

    How to Make Maple Bacon Sourdough Cinnamon Buns:

    Supplies Needed:

    Ingredients:

    First Mix (8-12 Hours Pre-Bake)

    • 1/2 cup butter, cold, cut into small chunks
    • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
    • 1/2 cup ACTIVE sourdough starter
    • 1 Tablespoon sweetener (honey or agave syrup work great!)
    • 1 cup milk or yogurt

    Second Mix (Add)

    Inside Spread

    Pre-Bake Bun Glaze

    Recipe Notes:

    New to Sourdough? This recipe calls for active sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    There are sourdough starters that you can purchase online, or you can make your own from scratch (it takes about 10 days), or if possible, see if a friend can give you a portion of theirs. Sourdough starters that have been fed and cultured for years are pure gold to beginners!

    Directions:

    1. Mix butter, flour, starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.

    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.

    3. Cook Bacon strips and (when cool) put in fridge until ready to use.

    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.

    5. Pour on top of dough and gently mix it in.

    6. Knead dough gently on lightly floured clean surface until soft.

    7. Preheat oven to 350 degrees Fahrenheit. 

    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick. (Yes, I am improvising with my Nalgene waterbottle because we had just moved and I couldn’t find the rolling pin!)

    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.

    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.

    11. Sprinkle chopped walnuts and bacon pieces on top. 

    12. Fold the long sides of the rectangle together. Cut into 1″ strips with the folded part at one end.

    14. Twist strip, then start to spin from one side and tuck the edges in as you go.

    15. Tuck the end part underneath and pinch so it doesn’t come undone.

    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!

    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops and sides of each Cinnamon Bun.

    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.

    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Other Tasty Sourdough Recipes to Check Out!

    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!

    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.

    Recent posts from Northbird:

    Maple Bacon Sourdough Cinnamon Buns

    • Servings: 16
    • Difficulty: Medium
    • Print

    Sweet and Salty Craving Satisfied! A Creative Twist to a Classic Recipe.


    This recipe calls for ACTIVE sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size.

    Supplies Needed

  • Bowl
  • Mixing Spoon
  • Spatula
  • Measuring Cups
  • Teaspoon
  • Tablespoon
  • Plastic Wrap or Beesewax Cover
  • Rolling Pin
  • Cutting Board
  • Knife
  • Cooking Brush
  • Parchment Paper
  • Cookie Sheets
  • Cooling Rack


    • First Mix of Ingredients (8-12 Hours Pre-Bake)

  • 1/2 cup butter, cold, cut into small chunks
  • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
  • 1/2 cup ACTIVE sourdough starter
  • 1 Tablespoon sweetener (honey or agave syrup work great!)
  • 1 cup milk or yogurt


    • Second Mix (Add)

  • 3/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


    • Inside Spread

  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 1 cup chopped walnuts
  • 4 slices cooked bacon strips, chopped


    • Pre-Bake Bun Glaze

  • 1 Egg
  • 1 Tablespoon pure maple syrup


    • Directions

    1. Mix butter, flour, active sourdough starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.
    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.
    3. Cook Bacon strips and (when cool) put in fridge until ready to use.
    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.
    5. Pour on top of dough and gently mix it in.
    6. Knead dough gently on lightly floured clean surface until soft.
    7. Preheat oven to 350 degrees Fahrenheit. 
    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick.
    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.
    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.
    11. Sprinkle chopped walnuts and bacon pieces on top. 
    12. Fold the long sides of the rectangle together (see pictures above for help).
    13. Cut into strips with the folded part at one end.
    14. Twist strip, then start to spin from one side and tuck the edges in as you go (see pic).
    15. Tuck the end part underneath and pinch so it doesn’t come undone.
    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!
    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops & sides of each Cinnamon Bun.
    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.
    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Nutrition


    Per 1 Serving: 284 calories; 16.5 g fat; 22.7 g carbohydrates;
    4.5 g protein; 37.2 mg cholesterol; 143.6 mg sodium.

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    Easy Asparagus Cheese Frittata

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    Asparagus Cheese Frittata:

    This recipe has been a favourite meal for many years now. My mother made the original version from a very well worn cookbook, and the recipe changed over the years to taste preference for the family.

    When I left my parent’s home for college, I started making my own version of it. It tended to change based on what was available in the pantry, and did not always turn out entirely well. This version of the recipe is a particular favourite with our girls, and it makes for an easy breakfast or lunch the next day too!

    I love the simplicity of this meal: Mix everything together, pour into baking pan, smother with cheese and bake!

    How to make Asparagus Cheese Frittata:

    Supplies needed:

    Ingredients:

    • 10 eggs
    • 1/2 cup flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup olive oil
    • 2 cups cheese grated, plus more for top
    • 1 can (398ml/4oz) creamed corn
    • 1- 1 1/2 cups chopped asparagus (1 small bunch)
    • 1 cup chopped spring onions or scallions

    Directions:

    1. Preheat oven to 350 degrees F, and grease 9”x13” baking pan.

    2. Whisk eggs together in large bowl.

    3. Add flour, baking powder, salt and pepper. Whisk together.

    4. Add the remainder of ingredients, mix thoroughly, and pour into greased 9″x13″ pan.

    5. Cover top with extra grated cheese.

    6. Bake for 30-45 minutes until Frittata is firm to a gentle jiggle and golden on top.

    7. Let sit for 5 minutes before serving.

    How to store it for later

    It also freezes incredibly well in an airtight plastic container, aluminum foil freezer container (to reheat in oven easily). To reheat, place frozen frittata pieces on a cookie sheet and bake at 300 degrees F until heated through. Another favourite that we have done in the past is to roll some leftovers inside a tortilla wrap, wrap it in foil, and put in a freezer bag to freeze for a delicious on-the-go breakfast wrap! Simply pop in the microwave (foil off!) to reheat from frozen.

    We have also made it with broccoli and zucchini (the original vegetable), but asparagus is our personal favourite. The last time I made this dish (when some of these pictures were taken), I also added some chopped mushrooms which were delicious.

    If you are looking for a non-vegetarian option then you can always add chopped bacon to the mix and topping. Because everything is better with bacon, right?!

    What is a Frittata?

    A frittata is traditionally a Italian egg-based dish that typically has meat, vegetables and cheese in it. Unlike a omelette or scramble, the frittata is cooked in one piece without it being folded over or mixed while cooking.

    It is also usually cooked slowly on the stove and/or entirely baked in the oven and then served after cooling a bit. That makes this a great option for a delicious brunch dish!

    Making Frittata with a Cast Iron Skillet:

    If you have a cast iron deep fry pan, you can make it with the traditional method by:

    1. Preheat cast iron skillet on stove with some olive oil in pan.

    2. Gently cook asparagus or any other vegetables (like broccoli, green beans, brussel sprouts or zucchini) in pan on medium heat until soft.

    3. Pour the rest of the batter into pan and gently stir in. Add extra grated cheese to the top.

    4. Let cook without mixing until the eggy edges turn lighter (about 1 minute).

    5. Remove from stove top and put in preheated oven. Bake for 30-40 minutes until golden on top and has a slight jiggle.

    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:

    Easy Asparagus Cheese Frittata

    • Servings: 6
    • Difficulty: Easy
    • Print

    A Quick and Easy Vegetarian Dinner Dish


    Supplies

  • Large bowl
  • Whisk
  • Cutting board
  • Knife
  • Cheese grater
  • Measuring cups
  • Teaspoon
  • 9”x13” baking pan


    • Ingredients

  • 10 eggs
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 cups cheese grated, plus more for top
  • 1 can (398ml/4oz) creamed corn
  • 1- 1 1/2 cups chopped asparagus (1 small bunch)
  • 1 cup chopped spring onions or scallions


    • Directions

    1. Preheat oven to 350 degrees F, and hrease 9”x13” baking pan.
    2. Whisk eggs together.
    3. Add flour, baking powder, salt and pepper. Whisk together.
    4. Add the remainder of ingredients and mix thoroughly.
    5. Pour into greased baking pan.
    6. Cover top with extra grated cheese.
    7. Bake for 30-45 minutes until Frittata is firm and golden on top.
    8. Let sit for 5 minutes before serving.

    Nutrition


    Per Serving: 493 calories; 31.8 g fat; 14.6 g carbohydrates;
    21 g protein; 347 mg cholesterol; 792 mg sodium.

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    Homemade Almond Milk Recipe

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    Return to “Breakfasts”

    Making Almond Milk From Scratch

    We have been making our own almond milk for several years now, and before that we always bought a carton from the store. One day I did the math and realized that not only was the homemade milk healthier and free from tons of preservatives but also cost way less too!

    Unless we are away from home or in the middle of packing for a move (which has happened a lot!), we always try to have 1-2 large jars of homemade almond milk on the go.

    When we first started making it, we bought a refurbished Blendtech blender (which has since then paid for itself!), and a couple of mesh nut milk bags.

    We usually buy our almonds from Costco and Yupik (Amazon) , as they seem to have the best price for almonds when we do our southern grocery pantry stock-up. We currently buy several large packages a year, and make almond milk 1-2 times a week.

    If purchasing a larger bulk amount of almonds, they can also be frozen to stay fresher, which we have done in the past when we have freezer space.

    How to Make Almond Milk

    Supplies Needed:

    Ingredients:

    • 1 cup raw almonds
    • Water for soaking
    • 4 cups water for blending
    • 3 pitted dates (optional)
    • 1 teaspoon vanilla (optional)
    • 1 tablespoon honey (optional)

    Directions:

    1. Soak 1 cup of almonds overnight at room temperature, or for at least 8 hours. Make sure the almonds are covered well with water to allow the almonds to expand. I like to use beesewax covers on top while they soak.

    (Sometimes at the end of the day I realize that I forgot to blend them up, so instead of using the noisy blender and potentially waking the kids, I rinse the almonds really well, change the water and put it in the fridge to blend up the next day).

    2. Rinse well after soaking, then add to the blender with 4 cups of water.

    3. If you want you can add a sweetener like honey (1 Tablespoon) or vanilla (1 teaspoon), or (my husband’s favourite) adding 3 pitted dates to the blender before pulsing.

    3. Blend well, until no visible chunks of almond pulp. Usually takes about a minute on our medium setting, but every blender is different.

    4. Pour into bowl, through nut milk bag. I usually give a little rinse of the blender and pour the rest through as well.

    5. Gently squeeze the nut milk bag with your hands until most of the liquid is out and you are left with the pulp. Set pulp aside (don’t throw out! Can be used in many more recipes!)

    7. Pour into glass jars, usually makes about 1500ml, so we use x2 1L glass mason jars. We use this pourable mason jar lid found on Amazon and love it!

    8. Serve and enjoy! Store in fridge for up to one week.

    Notes: You may notice that it separates after a day or so. This is normal and perfectly fine. Just give it a shake before enjoying it.

    Pros and Cons of Making Your Own Almond Milk:

    Pros:

    • You can adjust the sweetness level and flavour
    • Free from preservatives and additives
    • You can soak almonds in the evening and blend it up fresh the next morning
    • No more running to the store to get forgotten milk!

    Cons:

    • Timing: you’ll need to plan ahead
    • Cannot make it instantly without losing some of the nutrients from un-soaked almonds
    • A few more dishes to wash (haha)

    Why is it Important to Soak Your Almonds Before Eating or Making into Milk?

    I have seen a lot of recipes out there for almond milk, but many of them skip over the importance of soaking your almonds in water for several hours prior to blending them into milk.

    When soaked, they not only become easier to blend up into milk, but they also taste way better. Some compare it to a buttery-creamy taste!

    But most importantly, un-soaked almonds contain an enzyme inhibitor called phytic acid, which prevents the body from absorbing nutrients, and makes it harder for the body to digest. Beans and legumes are the same as nuts in this regard, they all need to be soaked and well rinsed to activate optimal absorption of goodness!

    When almonds are soaked for 8-12 hours, fully submerged in water, this phytic acid is released from the nut. You can see it as a cloudy muck that develops in the soaking bowl around the almonds, which is why it is important to rinse them well before blending into milk!

    Can I Still Eat Dry, Raw Almonds?

    Absolutely! I love eating raw almonds, and I’d rather eat them any day over a bag of chips as a snack!

    But after realizing that my body can’t properly absorb any nutrients from unsoaked almonds, I wanted to find another way to still enjoy dry, raw almonds. After all, they are one of those awesome trail mix staples!

    How to Dry and Store Soaked Almonds:

    1. Short Term: After soaking almonds for 8-12 hours, you can spread them out on a clean towel and let dry for 12-24 hours. Store in the fridge in an airtight container for up to 1 week.
    2. Long Term: Soak 1 cup raw almonds with 1/2 tablespoon sea salt, covered with water for 8-12 hours. If using the Oven: Spread on cookie sheet in single layer and dry at lowest temperature 12-24 hours until dry. If using a Dehydrator: Spread on dehydrator tray in single layer and dry at 150 for 12-24 hours until dry. Make sure they are completely dry to avoid risk of mold! Store in an airtight container for up to 1 year.

    What Can I do With the Leftover Almond Meal from Making Milk?

    The leftover almond meal is AMAZING. There are so many ways to use this delicious pulp. I am working on developing recipes into posts to link to this page with ideas, but in the meantime, here’s a list of my favourite ways to use up almond pulp (and some extra inspiration as well!):

    1. Put the pulp in a plastic container in the freezer until you are ready to use it up. When you have time, thaw to use almond meal in:
      • Energy Balls
      • Granola
      • Oatmeal & Breakfast Splodge
      • Overnight Oats
    2. Put the pulp on a baking sheet and dry out in the oven (200 degrees F for 1-2 hours), then blend up into flour and store at room temperature. Shelf stable for several months. Use as almond flour in:
      • Cookies & Squares
      • Waffles & Pancakes
      • Cakes & Pies
      • Pastries & Breads
      • Muffins & Biscuits
      • Crackers
      • Breadcrumbs (before blending to flour) ………..The list goes on!
    Almond meal, after drying in the oven.

    After the blender, it’s Homemade Almond flour!

    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:

    How to Make Almond Milk

    • Servings: 6 cups
    • Difficulty: Easy
    • Print

    Easy and Delicious: How to Make Your Own Almond Milk!



    Please Note: You may notice that it separates after a day or so. This is normal and perfectly fine. Just give it a shake before enjoying it.

    Supplies Needed

  • Something for soaking almonds in
  • Large bowl for squeezing milk into
  • High power blender
  • Mesh or nut milk bags (I have also used tea towels)
  • Funnel
  • 2x 1litre glass jars
  • Plastic wrap or beeswax covers
  • Pourable mason jar lid


    • Ingredients

  • 1 cup raw almonds
  • Water for soaking
  • 4 cups water for blending
  • 3 pitted dates (optional)
  • 1 teaspoon vanilla (optional)
  • 1 tablespoon honey (optional)


    • Directions

    1. Soak 1 cup of Almond milk overnight for 8-12 hours. Make sure the almonds are covered well with water to allow the almonds to expand.
    2. Rinse well after soaking, then add to the blender with 4 cups of water.
    3. If you want you can add a sweeteners to the blender before pulsing. (See suggestions)
    4. Blend well, until no visible chunks of almond pulp. Usually takes about a minute on our medium setting, but every blender is different.
    5. Pour into bowl, through nut milk bag.
    6. Gently squeeze the nut milk bag with your hands until most of the liquid is out and you are left with the pulp. Set pulp aside and use in other recipes. See above for ideas.
    7. Pour into glass jars, usually makes about 1500ml or approximately 6 cups.
    8. Store in fridge for up to one week


    Nutrition


    Per 1 cup Serving: 32 calories; 3 g fat; 1 g carbohydrates;
    2 g protein; 0 mg cholesterol; 0 mg sodium.

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    Hearty Sweet Potato and White Bean Soup Recipe

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    Return to “Soups & Entrees”

    This delicious soup is hearty, flavourful and full of healthy and nutritious ingredients.

    The best part is: it can be made almost entirely from dehydrated and shelf stable ingredients! That makes this a treasured winter recipe for our northern home.

    We would not call ourselves vegetarians, but we like to have either curries or vegetable-based soups frequently, among other vegetarian meals. I have to say that my sensitive tummy is quite thankful for those days!

    I love cooking with a crockpot, and this is one of those meals that allows for that wonderful flexibility! I usually start preparing the soup during my youngest daughter’s nap then finish it off slowly in the crockpot for the rest of the afternoon. This is super convenient, especially if we have to leave the house for a few hours to do errands, playdates, adventuring outside (or like today our family had two hours soccer games happen RIGHT before dinner, so having dinner hot and ready to go is literally crucial to our sanity!)

    We were given our Excalibur Dehydrator as a wedding present and have since then used it countless times. I love experimenting and looking for vegetables and fruit that can be preserved this way! But more posts to come on that later.

    For this recipe and pictures I used dehydrated celery, and other times I have successfully used dehydrated onion as well (my husband’s least favourite vegetable for the dehydrator!) The last time I dehydrated onions I may or may not have forgotten to close certain doors when the lovely onion aroma began wafting throughout the ENTIRE house. It took some time for our house to stop smelling like a sweaty change room!

    Stay tuned to hear more on dehydrated goodies!

    How to Make Sweet Potato and White Bean Soup:

    Supplies Needed:

    List of Ingredients:

    • 1/2 cup dehydrated celery, or 4 stalks of fresh
    • 1 med sized Onion (for using dehydrated onion see note)
    • 4 garlic cloves (we like more garlic for the medicinal properties, but you can easily reduce this to taste preference)
    • 1/4 cup (approximately) coconut oil
    • 1 teaspoon cumin powder
    • 1 Tablespoon Italian herb blend (or 3/4 teaspoon each of: rosemary, basil, oregano and thyme)
    • Salt and pepper
    • 1 cube beef bouillon (or 1 cube vegetable broth)
    • 2 cups of water
    • 1 can coconut milk 400ml
    • 1 15oz can white beans (For dried beans ** note)
    • 1 15oz can lentils (For dried lentils *** note)
    • 4 medium sized sweet potatoes, peeled (optional) and chopped

    1. Rehydrate dehydrated celery in bowl of water, (or chop and set aside fresh stalks)

    2. Sauté the onions and garlic in the coconut oil until onions are translucent.

    3. Add the cumin and Italian herbs and stir for 1 minute.

    4. Add the can of coconut milk and stir well.

    5. Boil 2 cups of water and dissolve beef bouillon cube. Add to wok.

    6. Add well-rinsed cans of white kidney beans and lentils (or use similar items from your pantry!).

    7. Peel and chop sweet potatoes into 1”cubes and add. Stir well.

    8. Cover and simmer for an hour or put in the crockpot on low for 4-5 hours until supper.

    9. Garnish with your favourite toppings: spring onion, parsley, etc and enjoy!

    Notes:

    *If using dehydrated onion, just add directly to soup with the beef stock.

    **If using dried white beans, soak a heaping 1/2 cup in water overnight. Rinse well, then bring to boil, then reduce to simmer for two hours and add to soup.

    ***If using dried lentils, soak 1/2 cup in water overnight and follow above directions for white beans.

    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:

    Sweet Potato and White Bean Soup

    • Servings: 6
    • Difficulty: Easy
    • Print

    A Hearty, Flavourful and Healthy Crockpot Soup for Busy days!


    Notes: *If using dehydrated onion, simply add to soup at step 5. **If using dried white beans, soak a heaping 1/2 cup in water overnight. Rinse well, then bring to boil, then reduce to simmer for two hours and add to soup. ***If using dried lentils, soak 1/2 cup in water overnight and follow above directions for white beans.

    Supplies Needed

  • Wok or Skillet or Soup Pot
  • Knife
  • Vegetable Peeler
  • Measuring cups (I love using our glass ones for measuring the boiled water into!)
  • Teaspoon and Tablespoon
  • Crockpot (optional)
  • Kettle


    • Ingredients

  • 1/2 cup dehydrated celery, or 4 stalks of fresh
  • 1 med sized Onion (for using dehydrated onion see note)
  • 4 garlic cloves (we like more garlic for the medicinal properties, but you can easily reduce this to taste preference)
  • 1/4 cup (approximately) coconut oil
  • 1 teaspoon cumin powder
  • 1 Tablespoon Italian herb blend (or 3/4 teaspoon each of: rosemary, basil, oregano and thyme)
  • Salt and pepper
  • 1 cube beef bouillon (or 1 cube vegetable broth)
  • 2 cups of water
  • 1 can coconut milk 400ml
  • 1 15oz can white beans (For dried beans ** note)
  • 1 15oz can lentils (For dried lentils *** note)
  • 4 medium sized sweet potatoes, peeled (optional) and chopped


    • Directions

    1. Rehydrate dehydrated celery in bowl of water, (or chop and set aside fresh stalks).
    2. Sauté the onions and garlic in the coconut oil until onions are translucent.
    3. Add the cumin and Italian herbs and stir for 1 minute.
    4. Add the can of coconut milk and stir well.
    5. Boil 2 cups of water and dissolve beef bouillon cube. Add to wok.
    6. Add well-rinsed cans of white kidney beans and lentils (or other legumes from your pantry!).
    7. Peel and chop sweet potatoes into 1” cubes and add. Stir well.
    8. Cover and simmer for an hour or put in the crockpot on low for 4-5 hours until supper.
    9. Garnish with your favourite toppings: spring onion, parsley, etc and enjoy!

    Nutrition


    Per 2 cups Serving: 458 calories; 10.8 g fat; 33.4 g carbohydrates; 6.7 g protein; 2.6 mg cholesterol; 495.8 mg sodium.

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