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eBread Newsletter
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September 30, 2008
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Greetings!
Thanks for subscribing to our Newsletter. Please feel free to forward this to a friend. If you'd like to unsubscribe from this newsletter, there are links at the top and the very end.
If you are interested in one of the events below, please click on the link to register - classes do fill up quickly! More classes and events will be scheduled, you can also find them on our web site.
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Events
"The Pressured Cook" - Cooking Class and Book Signing
Saturday, Oct. 25, 2008
10:00 am - 12:00
Taught by Lorna Sass
 We are very excited to host cookbook author, Lorna Sass, to showcase our new line of pressure cookers by Fissler. Lorna is the author of "Whole Grains, Everyday, Everyway", "Pressure Perfect", "The Pressured Cook", and "Great Vegetarian Cooking Under Pressure". She will be demonstrating recipes from each cookbook followed with a tasting and book signing. We will have each of these books available to purchase at the class, but if you would like to preview them prior to the class, visit Lorna's website at www.lornasass.com. You'll not want to miss this exciting event!!
Click here to register for The Pressured Cook
"Mega Blending"
Saturday, Oct. 25, 2008
2:00-3:30 pm
Taught by Sue Becker
Sue will be unveiling our own line of blenders, by MannaMaster. The MegaBlend is a heavy duty, very versatile blender. It has the speed of a blender but the design of a food processor, making the use possibilities virtually endless. With the MegaBlend, Sue will prepare a Frozen Fruit Yogurt, Frozen Green Sorbet (dairy free), Totally Raw "Banilla" Ice Cream (dairy free), Amazing Raw Chocolate Pudding (dairy free). Sue will also demonstrate coarse grinding grains for grits or cream of wheat using the MegaBlend's mill function, as well as preparing biscuit and pie dough.
Sue will also demonstrate our new MiniBlend, personal blender. Mini blenders are a great compliment to any kitchen - you'll love the features of this new little "workhorse"!
Click here to register for Mega Blending
The MegaBlend and MiniBlend by MannaMaster will be available in mid October.
Register for either one of the classes or come for both! You'll be glad you did!!!
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Products
HYDRATE - High PH Alkaline Ionized Water
- Is up to six times more hydrating than regular water - The ionization process reduces the size and shape of the water molecule cluster which allows it to pass through our tissues more easily therefore increasing hydration. One of the primary causes of disease and pain is chronic cellular dehydration (see Sue's article on our web site "Drink More Water"). Drinking ionized water can help with this condition. Water is the transport vehicle for nutrients into our cells. Getting more water in our tissues also increases nutrient delivery.
- Is detoxifying - Since the molecules are reduced in size, the water passes through the tissues more easily and therefore pushes out more toxins and acid waste.
- Is alkaline - Our diets of cooked foods, processed foods and soft drinks tend to acidify our bodies. An acid environment creates a perfect environment for disease to thrive. Alkalized water helps to balance our body's pH, making it more alkaline, which leads to improved health, more energy, and reduced muscle pain caused by lactic acid build up.
- Is energizing - Ionized water has more oxygen availability so it delivers oxygen to the cells more readily, which increases energy.
**The statements herein have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Information and statements made are for educational purposes only and are not intended to replace the advice of your family doctor.
Item # 01310 1/2 Liter Bottle $1.13/ea or $24.41/case of 24 (ship wt 30 Lbs)
Item # 01311 1 Liter Bottle $2.09/ea or $22.57/case of 12 (ship wt 30 Lbs)
Conference CDs now available!!!
"Empowering the Body and Soul"
"Physical and Emotional Roots of Disease"
Presented by Rhett Bergeron, MD and Sue Becker
This is a 5 CD set of the conference presented in April at Gateway
International Church of God in Kennesaw, GA.
Conference topics include: a
thorough discussion of the health benefits of freshly milled whole grains, Sue's
testimony of healing from cancer, and Dr. Rhett Bergeron's presentation on the
scientific view of the emotional roots of disease and the Christian's response.
The CD's may be ordered through The Bread Beckers Inc. and all proceeds will go to
Real Bread Outreach, a non profit 501(c)3 ministry founded by Sue Becker.
To learn more about Real Bread Outreach or to make a tax deductible
donation go to www.realbreadoutreach.com
Item # 03397 - 5 CD boxed set - $20 + postage (all proceeds go to Real Bread Outreach)
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Recipes
Fall is without a doubt my favorite season of the year. The cooler weather, the beautiful colors, and pumpkin and apple harvest, usually inspire me to do some special baking. These are just two of some of my favorite fall recipes. Oatmeal Apple Crisp - ½ cup freshly milled flour (I like the flavor of red but it does not matter)
- ¾ cup rolled oats
- ¾ cup molasses granules, divided (AKA - sucanat - "the dark one")
- ¾ tsp cinnamon, divided
- ½ cup cold butter, cut into small pieces
- 6 cups Granny Smith Apples, chopped but not peeled
- ½ cup raisins (optional)
Preheat oven to 375 F Combine flour, oats, ½ cup of molasses granules, ½ tsp cinnamon in a medium bowl or food processor or MegaBlend. Cut in butter until mixture is crumbly. Combine chopped apples, ¼ cup molasses granules, ¼ tsp cinnamon, and raisins if used. Pour apple mixture into a greased 9x13 baking dish. Sprinkle with oat mixture. Bake at 375 F for 30 minutes or until apples are tender. Yield: about 10 servings. Apple - Pumpkin MuffinsFor muffins: - 3 cups freshly milled flour (3-½ cups if use soft wheat or spelt)
- 2 cups molasses granules
- 1 TBS pumpkin pie spice or (1 TBS apple pie spice + ½ tsp cloves)
- 1 tsp baking soda
- ½ tsp salt
- 1-¼ cup pumpkin (cooked and mashed)*
- 2 eggs
- ¼ cup oil
- 2 cups apples, chopped
Optional Struesel Topping - ¼ cup molasses granules
- 2 TBS freshly milled flour
- ½ tsp cinnamon
- 2 TBS butter (cold)
Combine dry ingredients in large bowl making a well in the center. Add pumpkin, eggs, and oil. Stir until well mixed. Stir in chopped apples. Scoop into greased muffin pans. Sprinkle with streusel topping if desired. Bake at 350 F for 30-35 minutes for regular muffins and 20 minutes for mini muffins. Makes 2 dozen regular muffins or 48 mini muffins. *Canned pumpkin works well but pumpkins are so easy to cook in a pressure cooker. To prepare the pumpkin, cut in half and scoop out (scrape) the stringy seeds from the center. Cut the pumpkin in chunks. You do not need to peel the pumpkin. Place trivet in bottom of pressure cooker and add just enough water to cover the trivet. Place chunks of the pumpkin in the pressure cooker. On high heat bring pressure up to second ring. Pressure for about 3-4 minutes. Allow pressure to naturally release. Allow pumpkin to cool enough to handle. It should scrape easily off the peel. Mash and freeze in freezer bags. I measure out amounts for some of my favorite recipes and label accordingly.
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Co-ops
The co-op
schedule for 2008 can be found on our web site at
www.breadbeckers.com/coops.htm
Co-ops
are a great way to get your grains and other supplies that are just too
expensive to ship any other way. Current co-op shipping rates range from 11.5
cents to 14.5 cents per pound (depending on distance from our warehouse) when we
deliver on our own truck, compared to UPS rates that can be around 50 cents a
pound! Visit our website and find the co-op closest to
you, our coordinators will be happy to welcome you into a co-op!
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