Dark Sourdough Rye Bread

This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!

Recipe

1/2 cup starter

2 1/2 cups water, unchlorinated

1/3 cup molasses

1 tablespoon sea salt

1/4 cup melted or liquid coconut oil

1/4 cup cacao or cocoa powder

2 cups fresh ground rye flour

4-5 cups organic bread flour

In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.

August 26, 2021

Healthier Peach Cobbler Crisp

My kids ate this up really fast for breakfast the other day. Our sweet neighbor shared her fresh ripe peaches with us and they made a perfect meal! We added plain yogurt on the side with a little honey and vanilla for taste.

Recipe

For the Filling

12 to 14 medium peaches peeled and sliced

1/2 cup honey

6 tablespoons whole wheat or spelt flour

zest of 1 lemon

2 teaspoons vanilla

1/2 teaspoon nutmeg

Mix all the ingredients together and put in a 9×13 dish. Set aside.

For the Topping

1/2 cup butter

1/2 cup coconut oil

2/3 cup coconut sugar

2 cups rolled oats

2 cups whole wheat or spelt flour

1 cup slivered or chopped almonds

1 teaspoon cinnamon

1 teaspoon sea salt

Melt and butter and coconut oil in a small sauce pan. In a large bowl mix together the oats, flour, almonds, coconut sugar, cinnamon, sea salt, then add the melted butter and oil. Mix well together. Sprinkle on top of peach mixture. Bake at 375` covered for 20 minutes. Uncover and bake for another 10 minutes. Serve with plain or honey sweetened yogurt.

February 17, 2021

Food Order – Updated Prices and Products March 2021

Hello Friends!

My next order date is right around the corner! Orders are due March 10th by noon. Please plan ahead to hit the deadline time. Prices and products under my food storage ordering tab has been updated!

Please note that wheat has increased in price along with a few other things like flour, millet, 9 grain cracked cereal, golden flax and empty buckets with lids.

We will have olive oil available this spring. This is the only time it is ordered for the year.

We have added brown lentils, green split peas (both under the beans section), Redmond electrolyte drink mix, and 10# chocolate bars from Guittard. We must hit the 500# mark to order any chocolate so please order!

Please let me know if you have any questions at all. That’s why I’m here to help! Thank you!

February 26, 2020March 12, 2020

Update! Early Bulk Food and Herb Order

I moved my bulk food storage order to March 12th. Please have your orders and money in by NOON on that date. Orders are for pick up only in West Jordan Utah.

List here for items and prices https://rootedemily.com/food-storage/

I also have a new page with bulk herbs and other items with prices https://rootedemily.com/starwest-botanicals-bulk-herbs-spices-tea-blends-extracts-and-more/

This will be the only time we place an olive oil order for the year.

Let me know if you have any questions.

November 11, 2019June 19, 2020

Vegetable Turkey Barley or Quinoa Soup

This is such a delicious and simple healthy comfort meal! You can make it with or without meat. I like to use ground turkey or no meat at all.

Recipe

1 lb. ground turkey or beef

1 onion, chopped

2 ribs celery, chopped

4 carrots, chopped

1/2 cup pearled barley or quinoa

1 tablespoon homemade “Emily’s Italian Seasoning” or store bought

2 bay leaves

4-6 small to medium Yukon gold or red potatoes, chopped

1 quart or 32. oz canned tomatoes, undrained

4 cups organic chicken broth

1 can green beans, drained

Sea salt and fresh ground pepper

Brown the turkey in a large dutch oven or pot in oil. Add chopped onions, celery, carrots, barley and Italian seasoning, sauté for 10 minutes. Add the bay leaves, potatoes, tomatoes and chicken broth. Bring to a boil and let simmer until the veggies are tender. Add the green beans and salt and pepper. Serve with Parmesan cheese.

November 11, 2019November 11, 2019

Oatmeal Fudge Bars

I can never eat just one! Oh they are so good and simple to make! I bet you have everything in your pantry to make these!

Recipe

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour or gluten free flour like the Namaste brand

3 cups rolled oats

1 1/2 cups semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 teaspoons vanilla

Preheat the oven to 350 degrees. Set aside 2 tablespoons of the butter aside. In a large electric bowl fitted with a paddle attachment cream together the remaining butter and sugar. Add the soda, salt, eggs and 2 teaspoons vanilla. Add the flour and then the oats. In a medium sauce pan melt together the 2 tablespoons butter, chocolate chips and condensed milk. Remove from heat and add the remaining 2 teaspoons vanilla. Press two-thirds of the oat mixture into the bottom of a greased 9×13 baking dish. Spread the the chocolate mixture over the oat layer and dot the remaining oat mixture on top of that. Bake for 25 minutes or until the top is light brown. Cool and cut into bars.

November 10, 2019November 11, 2019

Blueberry Cardamom Creamy Buckwheat Cereal

I love eating this warming and nourishing cereal occasionally. It’s great for mornings that require a little more energy. You could also use steel cut oats too.

Recipe

2 tablespoons coconut oil

1 1/2 cups buckwheat groats pulsed in a blender

1/2 teaspoon cardamon

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3 cups coconut milk

1 teaspoon vanilla

1/4 cup maple syrup

1 1/2 cups blueberries

Place all ingredients together in a large sauce pan or crock pot. Cook over the stove top on medium low heat until the groats are soft and cooked through. About 15-20 minutes. If cooking in a crock pot cook on high for 1 hour. You can top with more coconut milk, hemp seeds, chia seeds, chopped almonds and a little coconut sugar. Serves 3-4.

October 30, 2019

Popcorn 3 Healthier Ways

My kids love to snack… all the time! This is an inexpensive way to fill their little bellies until dinner time. These recipes are good enough to be served at a party for big kids too! Be sure to use organic popcorn or the popcorn I sell on my website that has been grown with very minimal natural chemicals before the plant flowers.

Savory Browned Butter Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup butter, browned in a small sauce pan on medium heat, be sure to watch it at the end so it doesn’t burn

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2-1 teaspoon coarse sea salt

1/4 – 1/2 teaspoon ground black pepper, depending on how spicy you like it.

Pour butter over popcorn and then add the rest of the ingredients. Toss and enjoy!

Sweet Cinnamon and Coconut Sugar Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup coconut oil melted

2-4 tablespoons coconut sugar or organic sugar

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

Pour coconut oil over popcorn. Add the rest of the ingredients and toss. Enjoy!

Olive Oil Parmesan and Herb Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup olive oil

2 cloves garlic, minced

2 tablespoon parsley, minced

2 tablespoon chives, minced

1/4 cup Parmesan cheese, shredded

1 teaspoon coarse sea salt

Heat the olive oil, garlic and herbs in a small saucepan on low. Cook until fragrant and remove form the heat. About 2-3 minutes. Pour over popped popcorn. Add Parmesan cheese, sea salt and enjoy!

June 26, 2019

No Bake Coconut Cacao Bites

My kids beg me to make these for them all the time! They are a great healthy snack, simple and delicious!

Recipe

1/4 cup coconut oil

1/4 cup almond butter

1/2 cup maple syrup

2 teaspoons vanilla

1 cup almond flour

1 teaspoon sea salt

3 cups ground oats

1/4 cup raw cacao powder

1/4 cup shredded coconut (and more for sprinkling on top)

Mix all ingredients together in a large bowl and roll into balls. Sprinkle the extra coconut on top and enjoy!

August 5, 2016

Oatmeal Protein Pancakes with Fruit Sauce

We make these at our house at least once a week for breakfast. You don’t need a food grinder to grind the oatmeal, a blender will do. We love using blended fresh/frozen fruit instead of sugary syrup. It definitely makes it a healthier breakfast!

Recipe

3 cups regular rolled oats, blended

1/2 cup natural plant or whey protein powder

2 tablespoons coconut sugar or brown sugar if you like

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups water or milk

1 egg

3-4 tablespoons melted coconut oil

Whisk all fry ingredients together first in a large bowl. Add the water, oil and egg. Heat up your griddle and cook on a greased surface. For the sauce we like to blend together 1 cup water, 1 banana, 1/2 cup applesauce, handful of frozen peaches and a handful of frozen strawberries. Enjoy!