By Teri Cayton
As the seas get warmer, the storms start earlier each year. It was the norm for hurricane and tropical storm season to start in September. But here it is the middle of August and we are already battling storms the length of the Atlantic Seaboard. The western half of the United States is literally burning to the ground. Momma Said, “We are at war with Mother Nature, and she always wins.”
I just wonder with all the smoke from the fires if the Rockies will receive the same amount of snowfall this year. It is really something to think about. If the snow does not fall, then there is no runoff into the rivers and a lot of people depend on that for their water supply. If we don’t do something soon we are going to destroy ourselves.
Most people would not think of that smoke as doing any harm but it is not only the smoke, it is the heat that is being generated by the fires. It is going to drastically change the jet stream coming across the US. The moisture that comes from the Pacific is going to evaporate before it gets to the mountains and that will decrease the snowfall. I worry about our country and what is going to happen. I guess we will see as the season progresses.
I want to thank all the fire fighters that are putting their lives on the line to be out there 24 hours a day for weeks at a time. Prayers are following each of you and your families. Also the families displaced by the fires and floods on both parts of the country. Momma Said, “God will not give us more than we can handle.” And I hope we have His Grace to help us through these harrowing times.
Healthiest Bread in the World
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 teaspoon of sea salt
2 teaspoons instant dry yeast
1 ½ tablespoon finely ground chia seed
2 tablespoons. organic psyllium husk powder
1 ¼ cup of warm filtered water (105-110 degrees)
2 teaspoons Maple Syrup (This is consumed by yeast, which lowers the GI)
1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
2. Heat water to 105-110 °F. Add 2 tsp of Maple Syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam – if it doesn’t, start over.
3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk.
4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put the kneaded dough back into the bowl, cover with a damp cloth, and place in a warm spot to rise for one hour.
6. Preheat the oven to 425 °F. Place a pizza stone (or cooking sheet) in the oven to preheat.
7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board.
Dip your hands in water and roll it into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut an X pattern on the top.
8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake 35-40 minutes.
Please Note – baking time can vary – the measure of doneness is an internal temp of 205-210 °F.
9. Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.)
When completely cool, slice and serve or store in an airtight container. To re-crisp the crust, toast or reheat in a 375 °F oven for 5-10 minutes.