I am so proud of these pancakes.  As crazy as it may seem, these pancakes were the result of a weeks worth of care and attention.  WHAT?!  I know, right?!  Sounds crazy, but yes… it’s true.  I finally dived into sourdough!  If you haven’t had a chance, I encourage you to check out GNOWFGLINS e-course on sourdough.  I am HOOKED!  Since moving into the world of traditional cooking of course one begins to hear about sourdough.

So what is sourdough?

A sourdough culture is a natural leaven (yeast) and lactobacillus bacteria living in a mixture of flour and water.  It’s inhabited by so-called “wild” yeasts and bacteria which leaven (rise) and give it it’s recognizable tangy and sour taste.  It’s the way our ancestors made bread.  From the time before Jesus Christ to today.  The beauty of a sourdough starter is that if fed flour and water on a continuous basis, the culture can last indefinitely allowing you to use it time and time again for many different recipes.

On July 13th, I started my first sourdough starter according to the video provided by the GNOWFGLINS e-course.  After feeding it twice, I was amazed by the rise of my starter.  It was alive and thriving filled with bubbles.  I was excited!  In order to feed a starter and encourage it to grow in strength you are to feed it twice a day for three weeks.  Once in the morning and once in the evening by throwing half of what is there away and then giving it a quarter cup of water and 3/8 cup of whole wheat flour.  After the second day, my starter kind of fizzled out!  I was so sad but did see a few bubbles so I did my routine of getting rid of half and feeding it a quarter cup of water and 3/8 cup of whole wheat flour.  After 12 hours had passed, still… no rise.  Just a few bubbles.  I hopped onto the GNOWFGLINS e-course forum (thank you Jesus for the forum!)  and asked away.  Wardeh responded soon to skip a feeding and if I saw some bubbles that it should be okay.  I ended up skipping an entire day of feeding and low and behold the next day it had risen!  Praise the Lord!  Thank you Jesus!

I was so excited I again hopped onto the forum and thanked everyone!   After that I realized that the culture was pretty strong and I continued to feed it twice a day until the 7th day.  Here is a picture of my starter after the 7th day.

It had risen to the top and after a couple of hours sort of slumped down, but it was ALIVE!
All right, so 7 days had passed, now what?!  Bless Wardeh and Erin’s soul because they had a video provided that was called, Now What?  I was laughing but so thrilled to watch it!  They suggested to continue this routine for 3 weeks in order to strengthen it, however, after the 7th day if we were feeling comfortable we could use it for a recipe and they had suggested to start with pancakes.  YUM!  That was for me!

I took off to find Erin’s Oh So Fluffy Sourdough Pancakes recipe on the GNOWFGLINS website.  The ingredients were very similar to what I use for my homemade pancakes.  Once I saw this, I went for it!

So that evening, I emptied the contents of my sourdough starter to a large bowl and added 1 cup of filtered water and one cup of whole wheat flour.  The next day it had definitely risen.

I knew I had to keep some of this culture to continue with my starter.  After saving about half a cup, I only had about a cup and a quarter left of starter to work with.  The recipe called for 2 cups.  I put my thinking cap on and thought, “well… I only use one cup of batter for my homemade pancakes recipe, so this surely should be enough for me and the boys.”  I was pleased that it was and ECSTATIC that they turned out so deliciously moist and fluffy :)  I can’t wait to see what the GNOWFGLINS e-course brings us next week!

Sourdough pancakes


  • 1 1/4 cups sourdough starter (fed the night before)
  • 2 tbls melted butter
  • 1 egg
  • 2 tbls rapadura sugar (or honey)
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tbls water
  • blueberries


  1. In a bowl, mix the starter, butter, egg, sweetener and vanilla extract.
  2. In a cast iron skillet over medium heat, melt a tsp or so of butter.
  3. In a small bowl, mix 1 tbls of water and 1 tsp of baking soda.
  4. Pour the baking soda mixture into the pancake batter and quickly stir to incorporate.
  5. Pour a ladle full of batter into the skillet and top with blueberries.
  6. When the pancake has begun to bubble and the edges start to dry, flip.
  7. Heat for an additional 2 – 3 minutes.
  8. Serve with fruit and warm real maple syrup.

My heart goes out to Wardeh and Erin for the tremendous amount of work they have done to provide us with this amazing e-course.  You can join in at any time and pay what you can.  What a blessing indeed!  Thank you Wardeh, Thank you Erin!

This post is a part of Simple Lives Thursday.

We were all so thrilled with all the posts that were linked up to this blog hop last week!  Each and every post was insightful and educational. Let’s keep it going!  Below you’ll find the linky to add your post to.  Remember you can add your link on any of the four hosting blogs.  Remember to link to this post from your blog for this week.

Your Hosts

  1. A Little Bit of Spain in Iowa
  2. Sustainable Eats
  4. Culinary Bliss
Wherever you choose to post, it will show up on all 4 sites!  As a reminder, this blog hop is a way to share with many people your posts on what you are doing to live a simple life. Whether that’s gardening, raising urban chickens, making your own deodorant, or cleaning supplies… we want to know about it!  If you’re into homeopathy, ways to save $ by conserving energy or other ways to live frugally… we want to know about it!   If you bike, cook real food, homestead or farm… we want to know about it!
So here we go!

That’s right… roosters beak!  Pico de gallo literally translates to roosters beak.  Although no one is quite sure why this fresh summer salsa is called that, some believe it’s because it used to be eaten with the hands.  Picked by the thumb and fore finger it visually appeared to look like a rooster pecking for food.

Regardless of why it’s called what it’s called, there is nothing that screams summer more than a fresh Mexican style salsa using the ripest tomatoes from your garden or farmers market.  My family uses this more as relish to top on tacos de carne asada (recipe coming soon!), on enchiladas, steak or chicken.  Usually spiced with jalapenos, a variety of chili’s can be used to highten the heat to your liking.  This is a great and easy salsa to make that will keep in the fridge for a week or so… if it lasts that long!

Pico de Gallo


  • 1 cup chopped ripe tomatoes (not too soft)
  • 1/3 cup chopped fresh cilantro
  • 1/2 white onion diced
  • 1/2 – 1 jalapeno diced (to lessen the heat, remove the seeds)
  • juice of 1/2 a lemon (lime can also be used)
  • 1/2 tsp salt


  1. Combine all ingredients, yeah… that easy!

Buen Provecho!

This post is a part of Real Food Wednesdays and Simple Lives Thursday.

I am jumping out of my seat excited to have been added to the Two for Tuesdays lineup of hostesses!  I’m sure many of you already know and participate but for those of you who haven’t here are the details that can be found on girlichef’s site

A quick blurb from girlichef’s site… (thanks for letting me steal copy Heather!)

Two for Tuesdays is the brainchild of Alex from A Moderate Life.  It began on her site as a day to link up one (or two) of your blog posts that featured REAL FOOD.  Recipes, anecdotes, stories, photos, reviews…anything your blogged about featuring REAL food.  What is REAL food, you ask?  Think: slow food, traditional food, hand-prepared food, nourishing food…food that is NOT processed….food that doesn’t come from a package…food that your great-grandmother would have made &/or eaten.  REAL food is homemade. REAL food is from scratch.  REAL food has recognizable ingredients.  REAL food is made from traditional ingredients.  REAL food is food you make with your own hands…from food grown, milled, raised by you or by people (not machines).  Think family farmer.  Think farmer’s market.  Think garden.  Think local grain mill.  Think REAL.

To most of my readers this should be pretty familiar so dig into your archives or new posts and start linking up every Tuesday and join the many people that are turning to the new American revolution of REAL FOOD!

How to participate

  1. Create a post featuring real food… something traditional, made from scratch, made with love.
  2. Include the badge or a link to this page in your post  (you don’t have to use my badge, you could also go to either of the other 6 hosts pages and include their badge/link).


  3. Go to any of the 7 hosting blogs on a Tuesday and add a link to your post (post specific URL, not your home page URL).  Leave a comment once you’ve linked up so that we’re sure to see your entry.  Your entry (in thumbnail form) will then appear on all seven blogs!  The linky for each particular week will stay open until the following Tuesday, so if you’re running a bit behind, no worries!  You can link up later.
  4. Have fun!  You don’t have to link up every week and we don’t mind you sharing the same post on other carnivals or hops :)

Let the fun begin!  Link up those posts :D

Your Hosts:


I am so excited to announce the winner of the Beco Baby Carrier Giveaway!  The response was amazing and I was so happy to hear from a few people that they couldn’t wait for me to announce the winner and purchased a Beco anyways!  It will be the most useful baby/toddler equipment you will ever own :D

Now… drum roll please…

According to

When this number was automatically generated, I was thrilled to find out that Miranda from My Food and Life Encounters was the lucky Beco winner!!!

Miranda wrote,

Love this…I would use this at the farmers market, store, library, zoo and I will be traveling with two kids by myself…..

Congratulations Miranda, you will now be able to carry your little ones in a fabulous Beco Baby Carrier!  Please send me your mailing address and it will be shipped to you soon :D

Thanks to everyone that participated!


Yes, my boys have been working on their letters this week and blueberries, boys and banana splits definitely starts with the letter B.  You know what starts with the letter C?  Cancer.  I taught my boys about cancer this week by explaining that it’s a disease that makes you really sick.  We even spoke of my Abuela, Mama Isabel, and how she is now with Jesus because she got sick with cancer.  As difficult as this was to explain to my children I did let them know that we were not to worry about cancer and that by eating nourishing foods, getting lots of exercise and sleep, Jesus would take care of us!  Now that’s encouragement!

So why am I writing about all of this?  The fab people at Foodbuzz put out a call to support the Ovarian Cancer Research fund by creating a banana split.  Support ovarian cancer by creating a banana split… huh?  I know sounds wierd, but here’s how it works.  Kelly Ripa and Electrolux have partnered with the Ovarian Cancer Research Fund.  For every banana split that is created on Kelly Confidential, $1 is donated to the Ovarian Cancer Research Fund!  Very similar to the cake experience I had in New York this past February.  Since I was a part of that and most all of us have had cancer effect us somehow in our lives, I knew I wanted to be a part of this.  Foodbuzz will select 9 posts to be featured on Monday’s Top 9 as well as donate $50 for every post that is created to support this cause.  So this is my way of helping fight cancer!
Making banana splits are FUN!  The kids love it and in ours, we went full circle!  We’ve gathered our own strawberries this past May and yesterday we went blueberry picking to sprinkle on our splits.
The banana splits my family had in mind are wholesome and nourishing!  That’s right, homemade ice cream and whipped cream!  
We started by making Marilyn’s honey almond dream ice-cream.  My goodness, was this amazing!  Made with fresh whole milk and sweetened with raw honey.
Our homemade whipped-cream was SO GOOD and also naturally sweetened with raw honey and a tablespoon of pure vanilla extract.  There is nothing like homemade whipped cream!  I’ll be sharing my naturally sweetened recipe in a later post ;)  After making our key elements, I mashed some frozen strawberries from my garden and set it out with banana’s and blueberries for the boys to create their own banana splits.
Yummy, sweet and so good for you!  I think this day was a success.
So what is A for?  Ayuda!  That means help in Spanish.  Remember that by making one virtual banana split, Electrolux will donate $1 to the Ovarian Cancer Research Fund.  Come on everyone, let’s do our part and go enjoy a banana split! 

This post is a part of Two for Tuesdays hosted by me :D  (So exciting!)