I’m adding ONE more bread installment because I want to share this great “5 Minute Artisan Bread” recipe. In Oregon I made my own bread in a cast iron Dutch oven using a New York Times recipe for no-knead bread. That was good, but I think this is better. The crumb is lighter, and it’s so much faster. Plus, this recipe makes a larger batch that you can refrigerate for up to 14 days.

I like to “step it up” with some additional nutritional elements, too, and I've found the “5 Minute” recipe very adaptable.

First, consider adding other grains or seeds. I purchased a cereal blend of oats, quinoa and flax seeds and add 1/4 to 1/3 cup to the full batch of dough. It adds some texture and interest to the bread, as well as a little boost of nutrition. Click here to read more about why oats are good for us, for instance, lowering cholesterol, stabilizing blood sugar and packing substantial amounts of vitamins and minerals into just ¼ cup. Quinoa is a super food with even more concentrations of anti-oxidants, anti-inflammatory elements and a complete protein package unlike other grains. Click here to read more about this ancient grain. Flax seeds (click here) help the body detoxify naturally--which is suspected to fight cancer—and are a good source of fiber and assist in nutrient absorption.

Finally, I’ve also picked up organic hemp powder and add one tablespoon to the batch, which is to my taste. The recommended ratio would probably be closer to 2-3 tablespoons, but I found it too strong a flavor. Click here to read more about hemp’s benefits to the human body, including containing every amino acid, a healthy dose of protein, the perfect ratio of both Omega 3 and Omega 6 fatty acids and fiber content that help the immune system and productivity. For more hemp food products like seeds and oils, or fiber products like backpacks, pouches and clothing, talk with Doug Flight at Winkin' Sun Hemp (here.) It’s fascinating stuff, and he’s very knowledgeable.

Next installments, we’ll look at some foods (and wines) that say, “Spring.”