October Fall Potluck 2021

 This month's theme is fall recipes. As always the food was amazing!!!!
November's theme is Thanksgiving.

Flu Soup 

Just kale was used instead of the Costco super greens. Zucchini was added from the garden as well as cannellini beans. 

GF Sourdough bread

The starter is fed with brown rice flour and buckwheat flour. The bread is made with 1 cup brown rice flour, 1 cup millet flour and 1 cup tapioca starch instead of the ingredients in the recipe. These flours are more alkalizing. 

Pumpkin muffins 

Collards

Collards - place some vegetable broth in skillet and heat, Add 1 chopped onion and cook for 10 minutes, add garlic and continue cooking.  Remove stem from collards, chop finely and put in skillet.  Roll collard leaves and cut into ribbons.  Add collards to skillet and occasionally stir.  Add raisins and allow to cook for 10 minutes.

Roasted Butternut Squash with garlic

Butternut Squash - peel and cube squash.  Place squash in bowl, add minced garlic and some olive oil.  Stir in ingredients in bowl.  Place squash on parchment paper and cook at 400 degree F for 20 minutes.

Sweet Potato Soup

GF Everything Bagel Bread 

Sauerkraut 

1 -2 TBS salt, water, 1-2 carrots, 1 head of cabbage and 1-2 tsp sugar for a 48-72 hour fermentation