If by any chance you follow us on Instagram or have just been around here long enough to get to know our family, then you know that we love to eat. We cherish good food. Honestly, I somehow managed to completely LUCK out and score a man that not only knows his way around a kitchen-he’d prefer to just live there. The boy can cook up a mean meal…and he does it with so much love. He takes pride in researching, teaching us, and feeding us the best stuff around. So I got this idea that maybe it’s time to share this gift that he has with others. (*Note: He would be mortified that I just called it a “gift,” but truly, it is…and I don’t have it.)

The more I thought about it, the more I encouraged him to do something with this passion! He needed to somehow share this love and knowledge of food and nutrition. And so, the concept of Baba’s Table was born. His site will SOON be LIVE and we really hope that you will follow along, and that (hopefully) it will help you out in the kitchen. It will be a place where recipes from all over the world will be shared. A place that focuses on getting people back to the basics of WHOLE FOODS from nature, and working on cutting out processed. A place where old world tradition and wisdom are reborn. Most of all, a place where the entire family is brought into the kitchen- where together they enjoy the entire process of making a meal happen, and together sit down to reap the benefits of their labor; learning true appreciation of experience.

Baba’s Table will center around food, the family unit, and true nourishment. We welcome you to be a part!

And for fun….

Our family was just featured in a GORGEOUS local online magazine called 513 {eats}!! This is a Cincinnati based online magazine which beautifully showcases wonderful places to eat around our city. We were honored to have them into our home and kitchen, and have our family featured in their summer issue…..

Gina and Ilene, the main gals behind the beautiful online magazine, put together such a gorgeous collection of photographs and words. I encourage you to look through the entire issue, and you will find our article in the table of contents under “En Famille.”

CLICK THE PHOTO BELOW TO GO TO THE ONLINE MAGAZINE:

On Saturdays when we are off work, we have a family tradition. While Mama is usually editing, the kids and I take over the kitchen and we cook together. They love to help, taste, touch, and smell. We take our time making a great brunch…and mess. ;-)

Last Saturday the boys helped me prepare Pumpkin Pecan Cardamom Pancakes. Riah had the idea to add crushed pecans to the batter, and at the end we added chocolate chips to a few. Both of these added ingredient really complimented the pumpkin flavor.

The spices we used were very similar to what you would taste in a delicious pumpkin pie. These had to be some of the best pancakes, if not THE best, we’ve made to date. Below are some pictures that were taken followed by the recipe for those who are interested…Please let me know if you have any questions in the comment section.

Pumpkin Pecan Cardamom Pancake recipe: Makes enough pancakes for 2 adults and 4 kids who can put some food away (approximately 12-18 pancakes depending on size).

Ingredients:

-2 cups organic whole kamut or whole wheat flour (preferably freshly ground)
-1 can organic pumpkin
-2 Tbsp melted coconut oil or butter and extra for greasing griddle
-1 cup organic plain yogurt with 1 cup water OR 2 cups kefir
-1 tsp salt
-1.5 tsp baking soda
-3 organic eggs lightly beaten
-3/4 cup date molasses mixed with 1/4 cup melted coconut oil (or substitute mixture of 3/4 cup honey, 1/4 cup coconut oil, and 3 Tbsp regular molasses (tip: House of Herbs Blackstrap Molasses has highest iron content, 70% DV per Tbsp)
-1/2 tsp cinnamon
-1/2 tsp ground cardamom (fresh ground seeds from pods if possible)
-1/4 tsp allspice (optional)
-1/4 tsp fresh ground nutmeg
-1 tsp vanilla
-1/2 cup pecan pieces
-1/4 cup dark chocolate chips (optional)
-whipped cream (optional)

Directions:

-(NIGHT BEFORE) Mix flour with yogurt/kefir in a mixing bowl to form a wet dough and
let sit in a warm place for a minimum of 8 hours or overnight*
This process releases beneficial enzymes from the grains and makes them
more digestible and salubrious*

-Preheat griddle over low to medium low heat*

-Warm the coconut oil and date molasses mixture over very low heat*

-Mix flour, eggs, pumpkin, 2Tbsp coconut oil, salt, baking soda,
vanilla, and spices in bowl

-Stir pecans into mixture

-Grease the griddle with coconut oil or butter and ladle pancakes to
desired size (place optional dark chocolate chips into pancakes while
pouring to cover)

-After the first bubbles begin to form (~1-2 minutes depending on heat),
the pancakes are ready to flip

-Flip pancakes and cook for another 1-2 minutes

-Keep pancakes in a warm oven until ready to eat

-Serve with date molasses and coconut syrup and a dollop of whipped
cream

Sources:

–Click HERE for details on the cookware we use and why  {Environmental Working Group’s (@ewgtoxics)}
-We soak our nuts, grains, and legumes. Want to know why it’s beneficial? Click HERE.  {Food Matters (@FoodMattersFilm)}
-See Dr. Enig’s article on the dangers of unsaturated cooking oils and benefits of saturated oils like coconut. {Weston A. Price Foundation (@WestonAPrice)} Click HERE to read.