SOULFISH80   13,941
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Passiflora, new fave flower, and symbol of my weight loss journey. Also will be a tattoo soon.



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Springtime is the best time to start kicking some booty!

I may not always be here for SP but SP is always here for me, and I LOVE that.

I may not always be here for SP but SP is always here for me, and I LOVE that.



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SOULFISH80 is loving my kitten bonding time.
set 4 days ago


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Member Since: 8/16/2011

SparkPoints: 13,941

Fitness Minutes: 14,584

My Goals:
My goal is to have a healthy life in all aspects. Of course having a healthy body would be a wonderful step in the right direction, but I am also interested in financial, emotional and spiritual health. I have a lot of weight to loose, a lot of money to save, a lot of love to create, and a lot of service for humanity to do! I hope I am on the right path to acheive all these things!

My Program:
My current goal is to do 30-60 mins cardio 5+ days/week

I am drinking 8-12 cups of water

Personal Information:
My name is Stephanie and I live in California. I am a very open minded Christian and my profession is barbering. I love to read philosophical, religious and spiritual works of all kinds.



Other Information:
I LOVE the Beatles, and all of their solo stuff. I like Switchfoot, David Crowder Band, Jack Johnson, Cat Stevens, Barbra Streisand, Adele and many more. I study Anthroposophy. I love my husband, my family, positive people, art , nature, photography, history, and of course good food, (and am slowly learning to add exercise to this list.)

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Measuring Tape
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HIPPICHICK1

Salad
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HIPPICHICK1

Cookware
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Flower Pot
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HICKOK-HALEY

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RIDMYCOCOON

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Member Comments:
TWILAQ1
9/10/2014 7:20:42 AM

I'm about 3 hours from Cotija, but have never been there. We'll need to go one of these weekends.

Here is a sourdough starter recipe. I have 40 cows next door plus my donkeys, so there are plenty of microbes in the air. If I need to make new starter (sometimes I space and use my base starter for bread instead of separating out a cup.) I can just whisk a bit of flour and water and within an hour or so it's bubbling away.

My basic sourdough recipe is this:
http://www.rodalenews.com/sourdough-reci
pes

I tend to use all rye, or a combo of rye and amaranth flours. I don't bother with siftning. I usually toss in a handful of flax seeds a day or two into the fermentation. If I have chia, I put some in as well.

After 5 or 6 days, I try to remember to pull out a cup of starter and refrigerate it. Then I jack up the sourdough, adding kefir grains and some kefir. The day I'm going to back, I add sea salt.

I use more cornmeal/polenta than Jean uses in her recipe (I went to high school with her). I also prefer melted butter to olive oil for greasing the bowl and bread pans and for coating the top. I bulk it up for several days, so I end up with two loaves and sometimes three. I double bag the extra and freeze.



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TWILAQ1
9/8/2014 7:56:36 AM

I forgot to mention that I also make sourdough rye regularly. I typically let it ferment, while slowly adding flour and water, for at least a week. It's very dense and sour, with the very earthy rye flavor. I often add kefir grains to it as it's fermenting to increase the reaction. It's also a way to get rid of the extra kefir grains that just keep reproducing.



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RIDMYCOCOON
9/5/2014 11:48:07 AM

Boo! emoticon



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HIPPICHICK1
9/5/2014 8:49:04 AM

I haven't tried roasting Brussels sprouts, but I have seen many a recipe via Spark blog about roasting them and they seem well-loved. I very much dislike BS's and a couple of other veggies, but I still make them for JF...except BS's as he's never asked.
Almost any veggie can be roasted, but I have to say broccoli is better steamed or lightly stir fried.
Good luck with your veggie roasting experiments!
Love ya, doll!! Mwah!



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TWILAQ1
9/5/2014 8:24:20 AM

I ferment a lot of cauliflower and some cabbage. I have to confess I haven't made kimchi yet. I have a bag of the chile for it in my freezer waiting.

I have a yogurt maker with little jars. I used to make a batch at least once a week, which I'd mix with berries for breakfast. When they were my blackberries, it was great. But with store-bought berries, I became uncomfortable with all the pesticides.

About the same time, I discovered kefir. My husband went from mercado to mercado and finally found a guy who made kefir smoothies. He gave us a spoonful of grains, and we've been at it for a couple of years now, every day on fruit. I prefer the kefir to yogurt. We each drain a little jar into a sieve onto fruit. I don't have to devote fridge space to all the yogurt jars. It just feels easier.

I haven't messed with kombucha or with water kefir. I don't like the idea of having to use sugar for it. I'm happy drinking lots of water, lime water, and tea. I'll often make a pitcher of hibiscus water as well.



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