I try to implement eating liver, heart and fish regularly. Somehow I'm much more successful with liver than with fish and heart.
I usually offer a fermented food with the meals, though those are usually not on my menu list, unless they are of a special sort.
I try to have a small salad with our dinners. I'm not every day successful with that though.
Soups we tend to have for lunch, simply as broth is important to have on a daily basis and we all like soup. My sauces are usually made with broth, milk or cream, never just water.
|Saturday||Sourdough pancakes||Onion soup, bread||Salad, beef tacos|
|Sunday||Eggs, bacon, sausages||Mushroom soup, bread||Salad, stifado|
|Monday||Sourdough waffles||Chicken soup, bread||Salad, cashew chicken|
|Tuesday||French toast, smoothie||Vegetable soup,
|Wednesday||Sourdough crepes||Tomato soup, bread||Salad, chicken döner,
|Salad, pasta Michel|
|Friday||Butterscotch porridge||Stir-fry coconut soup,
The vast majority of our grain dishes are made with sourdough. I have a bowl with sourdough starter standing on my counter and I use the starter to make the waffles, pancakes and other breakfast meals. I feed it every day, so it is necessary to use it regularly, otherwise the amount would overflow my kitchen some day.
The toppings vary from sweet to savoury, depending on the person and the mood.
The rest of our grain dishes are made with soaked flour / grains. The porridge is also soaked.
The soups are make with home made broth.