mtnmama Profile - (18686950)

cook's profile


Home Town:
Living In:
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Southern, Middle Eastern, Low Carb, Healthy, Dessert, Kids
Hobbies: Hiking/Camping, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Wow. I've really changed how I cook and what I eat since I started with allrecipes. I am really interested in nutritionally dense food prep, raw foods, and fermented foods. I am still learning this new way of cooking. But we've seen real health benefits to eating this way! This way is recommended by the Weston A. Price Foundation and authors Sally Fallon and Jordin Rubin. Mostly we try to eat organic, raw dairy products, NO SOY, NO VEGETABLE OILS, saturated fats (ie butter, coconut oil and lard), soaked or sprouted grains. I look forward to sharing my cooking journey with you all!
My favorite things to cook
I love making bread and granola. Getting better at the whole sourdough thing but I really want to make a dark sourdough pumpernickel that my family would love! I also like making fudge with cocoa, coconut oil and honey as the base ingredients. My kids feel like they are getting real treats! But it is healthy, too!
My favorite family cooking traditions
We love making smoothies right now with raw milk kefir. Our favorite meal is probably Friday pizza night or Sunday morning breakfast with sausage, eggs, biscuits, gravy and fruit salad! I do try to celebrate every holiday with special foods. Scents and tastes make great memories!
Recipe Reviews 6 reviews
Spinach Pie V
This was my first time using phylo dough so I need a LOT of practice! My 2 "rolls" deflated together into one "pie" looking thing. We cut it up like pizza, though, and it tasted FABULOUS! For my family, it only fed like 3 of us, though. It was that good! I will definitely make it again- maybe try adding ground beef and mushrooms. AND baking it in a pie pan! :)

4 users found this review helpful
Reviewed On: Aug. 19, 2011
Chewy Granola Bars
I used sprouted wheat flour for the white and pressed down hard when putting the bars in the pan. They were great! And are now a staple at our house! Much healthier than store-bought and best of all, free of HFCS (high fructose corn syrup)!!!!!

0 users found this review helpful
Reviewed On: Mar. 16, 2009
Bread Machine Spelt Bread
My bread rose up golden and lovely. I did use 1/2 sprouted spelt flour (I use either sprouted or soaked grains for nutritional value) and 1/2 white flour. I added 3 tsp. vital wheat gluten and changed the honey to 1 T. I also watched to make sure it had enough water since spelt can absorb extra water. It smelled wonderful while baking, and I'm so glad to have a recipe for the bread machine that I was able to utilize a sprouted flour. Thanks for sharing!

33 users found this review helpful
Reviewed On: Feb. 10, 2009
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: I am a 26 year old mom at home. I have two… MORE
Cooking Level: Expert
About me: I am a stay at home mom. I love the Lord and I… MORE

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States