Sourdough Loaf
Made with a mother I've fed daily for five years with organic dark rye flour. Freshly milled organic whole grain flour, sea salt, filtered water, and a slow 12-24 hour ferment. This is real sourdough, not the stuff at the grocery store.
Postpartum Benefits:
- Makes grain digestible through pre-digestion of gluten and phytic acid
- Supports beneficial gut bacteria with lactobacilli and resistant starch
- Stabilizes blood sugar with lower glycemic index than commercial bread
- Provides actual nutrition from whole grain with bran, germ, and endosperm
- Stays fresh longer naturally without preservatives
Key Ingredients:
You Might Also Like
48-Hour Bone Broth
I roast organic grass-fed beef bones until caramelized, then simmer them for 48 hours with organic vegetables and rosemary. The apple cider vinegar pulls minerals from the bones during that long simmer. When you cool it and it gels? That's how you know it worked.
Ancestral Albondigas
I make these meatballs with a blend of organic beef, heart, and liver, plus traditional Mexican spices like cumin and oregano. They simmer in bone broth with whatever seasonal vegetables look best at the market. The organ meats are there, but the flavor stays rich and familiar.
Warming Chicken Soup
I simmer organic pastured chicken thighs in a dashi made with kombu, dried mushrooms, white miso, and bone broth until the meat falls apart. Fresh ginger and roasted local mushrooms finish it off. This one is all about warmth from the inside out.