Friday, September 6, 2013

Cornbread Take Two and A Summer Soup

I'm trying to cut back on the refined sugar in my life, mostly in an attempt to reduce my arthritis pain.  Really we're figuring out a sort of elimination diet and we're starting with sugar because it seems pretty do-able.  I like my sugar, I must say.  I am a bit of a sweet tooth.  Actually, strike that, I am a huge sweet tooth.  I don't sweeten my tea, but I'm hard pressed to stop myself with a plate of cookies or a cake.  I've heard from a few personal friends and acquaintances and read extensively online that reducing sugar, especially refined sugar, really seems to help a lot of people with arthritis and inflammatory conditions. We've been using organic, raw granulated cane sugar for years in our baking and cooking.  Its not like its as refined as it could be, but still, refined enough.  And from South America.  So, to that end as I've been baking and cooking lately I've been tweaking the recipes to lower the amount of sweetener in general and replace the granulated sugar with honey which is supposed to be gentler on the body and which I can purchase locally in bulk.  Time will tell if it helps with the arthritis, but in any case I thought this cornbread recipe was just as good as my original.  Even if the arthritis doesn't improve I don't see why I'd go back to the other recipe.

Cornbread Take Two
1 C     whole wheat flour
3/4 C  cornmeal
2 T      honey
1 T       baking powder
1/3 C  applesauce
1 C     non-dairy milk

Preheat oven to 400 degrees F.  Mix together all dry ingredients.  Add in remaining ingredients and mix until well combined.  Pour into a baking dish and bake for 18-20 minutes or until it has achieved your desired level of golden.
We baked up come cornbread last night because we had our friends Casey and Kelly come over for dinner.  We hadn't seen them in so long!  Matt, needing to use up some zucchini in a bad way lest it get ahead of us in production  came up with a really simple soup that was quite superb.  

Summer Squash Soup with Corn
3-5 small leeks, chopped
1 huge zucchini, chopped
olive oil
6-10 cups vegetable stock
salt, to taste
pepper, to taste
2 ears corn, cut off cob


Saute leeks and zucchini in oil several minutes.
Add stock.
Cook until vegetables tender.
Blend until smooth with inversion blender.
Add corn and continue cook until the corn is done.
Serve (with cornbread!).


This was a particularly satisfying soup because the zucchini and leeks came from our garden (those were the first homegrown leeks we'd ever had, actually).  The corn came from the community garden.  The stock was homemade and comprised of many homegrown vegetable scraps, including like 3o papery skins of roasted garlic heads which gave the stock a lovely hint of roast garlic flavor.  So simple and mostly local and that makes me happy.
 

4 comments:

  1. My sister and her husband have been on a sugar and gluten type diet and both have lost a significant amount of weight and my sisters joints have been a lot less painful.

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    Replies
    1. More anecdotal evidence!! I hope to find some greater relief myself.

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  2. Mmmmmm...I love soup with leeks added! I've been trying to reduce refined sugar and sub honey for it as well, in hopes that we get some from our hive next year. Regardless, as you say, local honey is easier to come by than local sugar ;)
    -Jaime

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    Replies
    1. Much easier to come by! And hopefully soon enough you'll have some really, really local honey!! :)

      I am not sure I've ever really eaten a leek before...or not that I consciously recall. But, I am sure impressed with their addition to this soup!

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