Grand Rapids Chapter of The Weston A. Price Foundation

What a wonderful year of meetings!!!  We still have two workshops with openings for the summer of 2010. Also, next year's 2011 schedule is up and running.  Please check this out and see what great presentations we have for next year.  If we don't run into you at the two summer workshops, the farmer's market, or the health food store, then hopefully we'll see you at the next Tuesday meeting Jan. 18, 2011 !!!!!

At the May meeting Geri Young brought the following recipe and has graciously shared it with us.

Rhubarb Crunch
3 cups diced rhubarb
1cup sugar ( I used organic cane sugar)
3 tablespoons sprouted flour
Topping
1cup brown sugar ( I used rapadura)
1cup old fashioned oats
1 1/2 cup sprouted flour
1/2 cup grass-fed butter
1/2 cup shortening ( I used organic palm shortening)
Combine rhubarb, sugar, and flour, place in greased 13in. x 9in x 2in. pan.
Combine brown sugar (rapadura), oats, and flour; cut in butter and shortening until crumbly.
Sprinkle over rhubarb mixture.  ( my batch did not get crumbly it was more like a blob, so I just spread it out on top with a fork and clean fingers.)
Bake at 375 degrees for 40 minutes.
Can serve with ice cream, whipped cream or just cold raw milk.
Yield 10-12 servings
( I used a 15in. x 10in. x 2in. glass pan, I doubled the rhubarb mixture, but I didn't double the crisp.)

Mission Statement

Nourishing Ways of West Michigan (NWWM) is a non-profit organization dedicated to educating our community about nutrient-dense foods.  This education embraces the ancient wisdom of traditional cultures as show by the research of the Weston A. Price Foundation and written about in Sally Fallon’s book, Nourishing Traditions.  As a local chapter of the Weston A. Price Foundation we work to connect local farmers with consumers.  We provide information on local sources of organic fruits, vegetables, grains, pasture-fed livestock, eggs, dairy products, and how properly prepared foods may be integrated into your life.