These videos by Margaret Humfray are SO amazing. She trained directly with Maria Montessori.
There are more here (for youngers):
I love mangoes. I grew up with mangoes. The perfect mango is "sazon" - the perfect timing between too green and stringy ripe - still firm with no strings but starting to sweeten. Mmmmm. During every pregnancy, however, I HAVE to have green mangoes with salt. Better yet: green mangoes with salt and lemon juice. If mangoes are out of season and too expensive then I have to have jicama with salt and lemon juice. When I'm pregnant that helps with nausea and keeps me happy :). The last time I went to E.S. to visit family was during my first pregnancy and I brought some fresh green mango with salt on the plane for the ride back. After landing, as I got closer and closer to customs, I started eating it faster and faster and finally had to throw out the last little bit before reaching the customs person (sigh).
However, I haven't been pregnant in over 10 years so mainly I get them "sazon" (or a tiny bit on the green side to sprinkle salt on when I need something fruity and salty OR a tiny bit on the ripe side to freeze for smoothies. Basically, any mango is a good mango!). All this to say that mangoes are on sale at our local Wal-Mart right now for only $0.35 each! For roughly only $3 I got 9 mangoes to freeze! However, we ate most of them and only a few are left ;). Hopefully they will still be on sale on Wed (payday).
[Update: Now they are on sale for 25 cents!!! For $5 I got 20 mangoes. Some got a little overripe in the car on the way home (yes, it has hit 115F!) but will be fine for smoothies. We ate some before I could process them and I left a few sazon ones for snacking. I ended up packaging 8 bags this time, each of which would cost me $3 in the frozen food section. Considering that only a bit over 1/2 made it to the freezer, that's pretty good savings!]
Here are some recipes from the Grain Mill Wagon blog that I would like to try. My dream is to have a grain mill, buy the berries, soak, dehydrate, and then use freshly ground flour for breads and baking.
**Vegetable Pakoras. These look great and use shredded potato, onion, zucchini, sweet potato, and carrots. It uses 1 C chickpea flour. I can soak, dehydrate, and grind some to stay with the authenticity of the recipe... or just use flour.
Carrot Oat Coconut Muffins:
Yeast-free almond biscotti:
Sour dough orange rolls:
Oatmeal raisin peanut butter cookies (it uses black bean flour for one of the ingredients but I have almond meal that I can use to substitute):
Whole Wheat Bagels!
Honey nut oat muffins (gluten free)(uses oat flour so I would need to soak, dehydrate, grind some):
Pita (I've made these a few times with other recipes but I'm always open to new ones):
Good-for-you cookies (try 1/2 batch)(I would only use 1/2 of the sugar in the recipe and no white):
Shrimp and cheesy grits (shrimp and grits, who woulda thought??):
Chess Pie/cornmeal pie (I would use 1/2 the amount required in corn syrup and substitute honey for it):
Whole wheat hotdog buns:
Falafel and falafel chips:
Maple oatmeal bread:
Wheat tortillas (I like the recipe I'm using but may want to try a new one):
Whole wheat buttermilk cheddar biscuits:
Chicken gyros on whole wheat pitas:
**Sweet and salty shortcakes
Another recipe for whole wheat bread and buns:
Corn muffin pancakes:
Whole Wheat Buttermilk Shortcakes: