Lisa WilsonLisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.
Hi, Im Lisa Wilson, Certified Health Counselor in Northern Virginia, Founder of Nourished LLC, and we are in the kitchen having fun with finger food. Were going to make a mess and have a good time. So, what we want to do is start with our mixer, again, if you only have a hand mixer and a great big bowl, thats okay. Youre going to start with some flour. Now, what I did is I took three cups of flour last night, because we want to properly prepare all of our grains and I have been soaking it overnight with two cups of organic yoghurt. Im going to show you what flour I used. This particular flour is a whole grain spelt flour. I like spelt, its a little lighter than wheat, if you like wheat thats okay too. Rice flour or brown rice flour will work well. You can find these at your local organic stores, you can find them online. Then you want to pick up a high quality yoghurt. What do I mean by that is a nice organic yoghurt. I happened to like this brand, but any high quality organic yoghurt will work, a plain yoghurt, you dont want it sweetened.
Now, Im going to take off my ring, because Im going to start digging in this bowl, moving this. This is how I soaked it overnight, this is what it looks like, its kind of gooey right now. Im just going to put it into my mixer, here we go. Were going to start to let the mixer do the work. Were going to start to let the mixer knead the dough. This is a really simple sweet herb bread. My kids love it, go crazy for it. Here we go, lock your mixer down, and let it go. Just going to knead in there for a couple of minutes, while thats working Im going to show you our herbs.
So, I set these herbs out in front. Im just going to go ahead and mix them together and Im going to put -- where did my spoons go, about a teaspoon of each herb. Now, I like it really herby. I really like the taste of these herbs, so Ive got here a nice oregano, a nice tarragon, some thyme and finally some dried cilantro. You put these altogether and its just nice savory herbs. So, Im going to show you what the tarragon looks like first, because the tarragon, this one as you can see, its kind of bulky. So, again, about a teaspoon to a tablespoon, I like it heavy, so Im just going to go ahead and squeeze that in, you can see its kind of grassy. So, you just want to take with your fingers, pull out these big stems. This only happens with the tarragon, the rest were just going to dump in. Pull out these big stems and then just take that tarragon and kind of break it up with your fingers, so you have a real nice texture of that tarragon. Next, here we go, some oregano. Again, Im just going to dump, if you want to measure, go ahead, just fine. Somewhere between a teaspoon and a tablespoon, again, I like it kind of herby. Here we go. In with our cilantro, and if you have dried herbs from your garden, even better, I happened to buy these at the store. You want to find a nice organic high quality herb, but again, if you have it from your garden, perfect. That is what you want to do. So, what were going to do now is add one teaspoon of salt, sea salt, and this is a high quality sea salt and Im going to show you how you know that. Look at this sea salt, its beautiful, its gray, you dont want your sea salt to be white, so that means it has been processed, maybe even bleached, its sticky, its a beautiful high quality sea salt, thats what you want to look for in your sea salt. Here we go, right in front of me, my baking soda; two teaspoons, right in the mixer. Thats what I love about this, you dont have to do one thing, set it aside, just right into the mixer. So, we have that going. Three eggs come next. Im just going to crack these right into this bowl. Here we go. Put my waste right in there. Crack it in, usually I have a waste bowl sitting here, but I dont have one handy. So, right in there, and crack it in.
I am going to turn this off for a second because I think its ready. So, weve got our eggs, perfect. Were just going to lightly beat them. Im going to turn this back on, and Im going to add my eggs slowly, here we go. I make this all the time, in fact Im doing a single recipe now, usually I double this, because you can freeze it. Alright, two tablespoons of butter, its been melting on the stove, here we go, right in, two tablespoons of butter. Sweetener, really important, this is what I love. I cook with maple syrup all the time. This happens to be maple syrup that I get from a farm in Pennsylvania. You can probably find -- you might be able to find it online, you can find -- go in your area and search CSA, thats Consumer Supported Agriculture. Third of a cup is what were going for here, not like quarter cup, third of a cup. Beautiful maple syrup, this is the most delicious syrup from a farm. You want to look for 100%, you dont want to any high fructose corn syrup going in your syrup, 100% pure maple syrup is what youre looking for. Here we go, herbs, right in the mixer. Get my spatula out. I have already buttered and floured my pan and you can see how -- you want to get it real high up on the sides, because this is going to rise. So, were almost ready. I want to make sure Ive got everything in there, were set. Here we go. Im going to take this off. This is great, this is going to be so good. I dont know what it is about bread, but my kids are crazy for this. Here we go, right into the pan. So, you want to fill your pan about half way, then right into the oven for this, the rest of mine Im going to put them in some muffin tins and put that in the oven later. Here we go. Otherwise, if you fill it too high, its not going to cook thoroughly in the middle. So, about half way, can you see that about half way, this is where I like to fill it, if you have some extra batter, put it in some muffin cups, you will have bread and muffin, it will be great. So, here we go, into the oven, about an hour. I think our bread is ready to come out of the oven, so lets check. Ooh, it looks good. Alright, take a look at that. Just put it on our cooling rack, and then what I like to do is take a butter knife, first were going to check the middle to see if our knife comes out clean, and it did, and then what were going to do is just kind of pull the bread away from the edges all the way around, and that way it won't stick. So, Ive done that. Then I actually like to even take it one step further. Take my spatula and just push it right against this, pull the bread right out so that it doesnt stick, so that when we flip it out we have a beautiful loaf of bread. We will see if we actually get that, but thats the goal. So, here we go. Lets give it a try. Even if it doesnt flip perfectly, its okay, we will get it back together. Here we go, one, two, lets see what weve got. Ooh, little bit, we did a pretty good job, its okay. It stuck a little bit on the bottom. Were just going to scrap it off, put it right back together, nobody will know, except us. Now, its still hot so weve to be careful when we flip it again, do it quickly, and tada, the perfect piece of bread. Now, when the kids get here, we will slice it up, we will serve it warm, we will put a little bit of butter on it, I promise theyre going to love this finger food. So, now lets move on and make our worm salad.