"Is your face going to look like that tomorrow?"

"You're grimacing... is your face going to look like that tomorrow when you're showing this to everyone?" asked my husband.

My answer: "I will TRY to smile!"

Because honestly, I don't like how buckwheat gets gelatinous when it's soaked. 🤷🏻‍♀️

However, that gelatinous quality is what makes this buckwheat bread so strong and moist... and the finished loaf doesn't turn out slimy at all!

The lesson here?

Sometimes you might have doubts about whether or not a recipe is going to turn out.

And while sometimes recipes don't turn out (we all have ups and downs)... other times, you just have to trust the recipe.

Or the recipe creator. Which I hope might be me. 🙋🏻‍♀️

Because while I'm not perfect (who is?), I have been cooking and practicing a long time... and we do test our recipes thoroughly.

So the only thing that's left is for you to get in the kitchen and try one of our Eat God's Way recipes! 😉

BTW our recipes use high-quality whole foods along with cooking methods from Bible Times that make those foods more nutritious and digestible. Without sacrificing taste! We LOVE our food!

If you or anyone you know would like to learn more about Eat God's Way and how it might help you and your family get healthier and happier... save money and time... without giving up your favorite foods...

I share more about it in my Eat God's Way book... plus I give you simple and easy sample recipes in the companion cookbook. Both books are free. 🥰

To get the books, go here:
https://traditionalcookingschool.com/1eo4

...and then I'll send you links to download both books for free.

ALSO! It's not a set of rules. We eat this way to say "Thank you, Lord." To give Him glory and honor His creation by embracing the foods He designed for our nourishment. 🙏🏻

God bless you!

P.S. In this video, I'm demonstrating a (not-slimy) gluten-free buckwheat bread for our Eat God's Way students. We do live cooking demos every Monday. They're fun and a great way to start the week! If you'd like more info about Office Hours or our cooking demos, just reply to my email with the book downloads.