Traditional Foods NT Mammas - November Thread - Page 2

[Gale Force]

MM -- yes, that's the whey SF talks about. You could use yogurt or kefir whey I imagine, but I definitely like the taste of yogurt whey better (but then I brew my kefir far too long). I haven't made the ginger ale. Be sure to report back.

[junaleda]

well I guess I am off to a good start; I've got my beans on their way to sprouting and I've got chicken stock simmering-which was major for me since I've barely ever cooked meat before. But I bought Kefir at the store and when I got it home I realized it has powdered milk in it I'd like some grains but I'm wondering if they can make it all the way up here in the mail?(alaska). How long can they last?
thanks for the warm welcome!

[memory maker]

ok we eat a lot of oatmeal for breakfast. what is the best way to soak these before eating? Give me your recipies and ideas for it. thanks

[Gale Force]

Originally Posted by junaleda

I'd like some grains but I'm wondering if they can make it all the way up here in the mail?(alaska). How long can they last?
thanks for the warm welcome!

Do you have any idea how long priority mail would take to get from California to you?

[mountain mom]

According to the NT cookbook to soak your oatmeal you take:

Take 1 cup of oats to 1 cup of warm clean water with 2 tablespoons of whey, kefir or youghurt and soak overnight at least.

Next day bring one cup of water to a boil and then add the soaked mixture and cook for until done (usually just 5 minutes or so!)

HTH

[lao80]

Are cracked oats and steelcut oats the same? That is driving me batty.

[memory maker]

thanks mountain mom. I will try it tonight and see how it goes

[xenabyte]

Originally Posted by lao80

Are cracked oats and steelcut oats the same? That is driving me batty.

Lindsey,

I believe 'cracked' are the same as 'flaked'. Just like the stuff in 'Quaker Oatmeal' boxes.

Steelcut or 'Irish' Oats are more 'chopped' into coarse bits, like 'grit' sized particles.

Oat 'Groats' are the whole grain, and look like short, fat rice kernals (jic, you hadn't seen them before)

[xenabyte]

More on the Kefir with 'mesh' lid:

Ok, I smelled the Kefir repeatedly during the day while it was brewing and there was a new, nicely 'sweet' smell to it, since I've been using the fine mesh, and not a solid lid. It cuts down on the 'fiz' but I don't miss that! So if you want a more 'mild' flavor, get some mesh fabric and make a lid!

Also, today, I erm....put about 1 TBS chocolate syrup in the Kefir, stirred and drank it that way...oh wow. New favorite way to drink it

Homemade Cocoa Syrup:

1 1/2 cups sugar
3/4 cup unsweetened cocoa
dash salt
1 cup hot water
2 tsp vanilla extract

Combine all dry ingredients. Gradually stir in the water and form a smooth 'mix'. Cook over a medium heat in a saucepan, STIRRING CONSTANTLY, until it boils; boil for 3 minutes, continuing to STIR CONSTANTLY. Remove from heat, add vanilla, pour into a container and cool. Store in a covered container in the refrigerator. Makes about 2 cups.

For mixing into milk or Kefir, add 1-2 Tbs or to taste per tall glass of milk/Kefir.

NOTE: OK, the syrup isn't exactly a 'nourishing tradition', but Dang, it helps to get the Kefir down, and THAT is a good thing So pardon if anyone is offended by the syrup post (in the NT) thread.

[lao80]

OK, well I like steelcut better then rolled. I'm sure I would soak it the same, but what do you think the cooking instructions would be like?

[toraji]

Originally Posted by Myboysmom

ummmm, what is NT?

Nourishing Traditions, a diet and cook book by Sally Fallon. You can find it at pretty much any bookstore or Amazon.

The Weston A Price Foundation has a lot of NT online at their website:
http://www.westonaprice.org

[xenabyte]

Steelcut 'Irish' Soaked Oatmeal

Here is the NT recipe for just that, altered a bit..of course

Irish Oatmeal

For the Soak:
1 cup WHOLE oats (Oat groats)
1 1/2 cups warm filtered water
4 TBS whey, yogurt, kefir or buttermilk

To Cook:
1 tsp sea salt
1 1/2 cups filtered water

They suggest putting the oats on a baking sheet and baking at 350 deg F until they turn light brown, then processing at a medium grind. However if you already have 'steelcut' oats, you could just lightly toast them to bring out the flavor...or skip this part.

Then it's suggested to soak the ground oats 7-24 hours in a mixture of the 1 1/2 cups warm, filtered water and 4 TBS whey or yogurt or Kefir. Use 4 TBS lemon juice in place of the whey/yogurt/Kefir if you HATE milk based soaks or have severe allergies.

Once the soak is complete, then bring 1 1/2 cups filtered water to a boil with the sea salt added. Add the soaked oatmeal (they don't mention draining it first, so it's a personal call, I guess) and cook over very low heat for about 5-10 minutes until tender enough to eat (stir alot, or it could stick or get lumpy or burn on the bottom of the pan. The finer the grind and the longer the soak, the quicker it'll cook up!

Add ins: raisens, nuts, fresh ground flax, cream, honey, sugar, etc would be extra yummy!

[xenabyte]

OK, I made 'Kefir d' Apple Juice' hehe.... I just put some organic apple juice, slighty watered down, with my 'converted milk, Kefir Grains' on overnight.

It was ok, but not all that thrilling....the grains seemed to like it, though, adn are really FAT now, but I didn't want to put them back in my 'mother' jar of grains. So I put those grains back in milk (in their own jar) this morning, just to see what happens after two consecutive batches of 'd' aqua' experiments.

I'm thinking about making up a batch of raspberry tea, sweetened and putting the now very 'fluffy' Kefir grains in it to see what happens.

I'm also making Raspberry (no caff herbal tea) for a Kombucha trial on Monday. Anyone else already done this with success?

[artisticat]

Galeforce: No my price for raw milk ends up equally or actually lower than the price I pay for organic whole gallons at my local food co-op. And I also get the cream for butter . Been reading the probiotic thread and might try to culture my yogurt longer and see if it thickens up. I am in my last trimester and lately nothing is sounding too good especially my kefir and homemade yogurt. i have so much milk I don't know what to use it all for fast enough before I pick up the next weeks batch so I try to use it for what ever i can. If you have a good bread recipe let me know. Been trying to find one I actually like to use for toast or sandwiches.

Xenabyte: loved the chocolate recipe anyways might try that to start drinking my kefir again. lately i just make cream cheese or bread with it. Used to drink a quart a day Maybe that's why it got old fast!!

Oh and what kind of mesh are you using for your lid on your kefir? it sounds like something I want to try.

I make Kefir with grape juice and not sure if it turns out right. Scared to drink it though really cause sometimes I let it go a little too long and it sure tastes alcoholy to me. I don't know if that little amount is anything to worry about or not, but I try to avoid it as much as possible while pregnant.

[Myboysmom]

Originally Posted by toraji

Nourishing Traditions, a diet and cook book by Sally Fallon. You can find it at pretty much any bookstore or Amazon.

The Weston A Price Foundation has a lot of NT online at their website:
http://www.westonaprice.org

THANK YOU!!!!!!!!!

[lao80]

I killed my kefir grains . Does anyone have some spares?

[intentfulady]

Been following this for a few days...glad you're doin better GaleForce.

My story includes recovering from PPD...........starting with adding back animal products. Amino acids, minerals, then excellent results with Sam-E.

Being NO DAIRY............we soak grains with a bit of VINEGAR!! seems to work well.

Good luck everyone, food is such an adventure
Peace
Colleen

[xenabyte]

Lindsey,

How you kill your Kefir grains?

I'm sure Gale has extras, likes she's said, she'll be giving them away unti Jesus returns...

I am fattening up some, and could ship you some more, but you might have to wait until post Thanksgiving...I just realized it's next week, and by that Monday, I'll be up to my eyeballs in dinner preparations. So in two weeks, I'll definitely have enough!

PM me your mailing address. If I happen to get enough before then (or the time) I"ll get you some in the mail.

[lao80]

I have no problem waiting for any. : I used all my grains in kefir de aqua and killed them when I tried turning them back to milk. I will keep them seperate from now on.



Stonyfield Farm has a web site with a TON of recipes using yogurt. I'm sure they could be used with kefir, too. http://www.stonyfield.com/Recipes/ They even have a cookbook. I never noticed that.

[hrheka]

I just realized why I hadn't heard anything from you ladies, you started a new thread! I'm so silly. We've been sick with a stomach virus here yucky. I haven't been eating anything. I'm going to try & get some real food tomorrow and get us cooking again.

I noticed xenabyte mentioned Thanksgiving prep. anyone have any NT faves? I'm hosting another family. the parents are both chefs, the hubby works for a 4 star joint in the city : so want to have some super tasty things for them but want them to be all NT. the mom is really tired & stressed and unhealthy. I've been trying to tell her about NT because she has anemia & that thyroid problem with the long name. Maybe this dinner would be a good intro.

Also how will you all be cooking your turkeys, any tricks? I know there is a thanksgiving thread I just really respect all your food advice & know we're all starting the same page.