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Traditional Foods NT Mammas - November Thread - Page 3

post #41 of 81
I made the fermented orange marmalade today. I should be done on Friday.

Hmmmm, do you think it would be possible to make fermented cranberry sauce? I made regular cranberry sauce a few days ago. It was great. I just boiled 1 cup water and 1 cup sugar. Added 12oz cranberries and 1t lemon zest. Simmer 10 min, until the cranberries are all popped. That was it.

If I added whey once it was cool, do you think that would work?
post #42 of 81
Out of curiosity, Lindsey: How did you know your grains were dead?
post #43 of 81
Nothing was fermenting and they turned kinda yellow.
post #44 of 81
Thread Starter 
Lindsey,

The grains will 'pick up' the color of the stuff you ferment them in. So if you used lemon or some other liquid that wasn't 'clear' they would have turned yellow.

The dom says, as far as 'returning' them to milk...they will still ferment it, but it might be slow at first, however they will cease to 'reproduce' most likely.

So they are probably still fine for either brew, just not for 'growing' and giving away...so if you haven't tossed them, (oops, I bet you did, since this already happened a few days back) then they are ok for milk or your sugar water....

Mmm....we'll get you some new ones anyway
post #45 of 81

Whaaaa!

What's NT?
post #46 of 81
Nourishing Traditions.

Based on book by same title, a pro-animal product and organic whole foods and fermented and unpasteurized living foods approach to eating.

I HIGHLY recommend reading the book--try getting it through your library.
post #47 of 81
Doh! I tossed them. Damn.
post #48 of 81
Thread Starter 
Lindsey,

It's ok hon, I got you some more coming soon!

Heather
post #49 of 81
I had an experimental day and made some amaranth/kefir crackers today that were soooo good! I baked them herbes de provence sprinkled on top and they just came out so golden and crispy!

I think next time I'll let the dough sit for more than 30 minutes though - maybe overnight - to let the amaranth flour "soak" in the kefir.


durafemina
post #50 of 81
One of these days I'll get to read the nourishing traditions book. Every time I go to the library it is checked out. This time I put it on hold so I will be sure to get it. Hopefully the person who has it will be done soon. I really want more info. Are there any good websites that have info?
post #51 of 81
Ok, I opened the orange marmalade tonight. It definatly fermented ok, it fizzed all over my counter. I don't find it to salty as some people have said, but it is watery. It's like juice with oranges in it. I don't think I sliced mine quite thin enough, either. With all that orange peel it's a little to tart for me.

Do you think it would work out ok if I drained off the liquid and saved it and then put the oranges in the food processore to get more of a mush and add back as much liquid as needed? Right now it's just like sliced oranges. I could see it being good in a cheese cake.

Any thoughts, ideas?

This weekend I'm going to try the apricot butter. I don't see how that could possibly go wrong or be bad.
post #52 of 81
So I've discovered something extremely confounding to me. DH and I have been just eating our homegrown chicken and some local fish, and noticed an increase in our tooth sensitivity/pain. What the heck is going on? We finally figured it out...we had cut out the red meat. So we started adding it back in, and now our teeth are getting better again. There is something in the red meat that is not in the white meat, but I don't know what. But folklore says that red meat is "stronger" than white meat.

Gale Force, if you're reading this, how is your increased animal product diet going?
post #53 of 81
I know that there is a different composititon of iron in redmeat. Biochemically that could make a big difference.

We are considering adding bison to our diet.

A brief cap of my history....dealt with an eating disorder from the ages of 12 - 19. Then ate crap food until I was 22, became a ova/lacto veg, then a vegan until I was 30, then I introduced fish back in, then eggs, then cheese and now at 36, I am eating bone broth, eggs, goatcheese (can't tolerate cow), fermented dairy and sprouted legumes, soaked grains, juices and lots of raw foods.

My dh has been slow to embrace the NT ways but recently expressed an interest in bison, which we have a farm direct source.

Hmmmm, what am I asking. Well, I have low acidity in my stomach and have a slow digestion at best. Veg diets have always been helpful at improving and keeping my digestion brisk and efficient. I just think I am deficient and too reliant on carbs, even though they are complex.

Words of encouragment with the introduction of bison would be helpful.

Thanks!
post #54 of 81
Quote:
Originally Posted by mamacarey
One of these days I'll get to read the nourishing traditions book. Every time I go to the library it is checked out. This time I put it on hold so I will be sure to get it. Hopefully the person who has it will be done soon. I really want more info. Are there any good websites that have info?
Not necessarily the most comprehensive list, but I like these sites.
http://www.westonaprice.org
http://www.price-pottenger.org
http://www.wildfermentation.com
http://www.soilandhealth.org (check out their nutrition library)
http://www.mercola.com
http://www.chetday.com
http://www.thegardenofeatingdiet.com
http://www.beyondveg.com/cat/paleodiet/index.shtml

if I think of more I'll post again...
post #55 of 81
thanks toraji
post #56 of 81
Thread Starter 
Quote:
Originally Posted by mountain mom
Words of encouragment with the introduction of bison would be helpful.Thanks!
There is a Bison farm (all open, free range, grass fed only) literally 15 minute drive from my house. Every Saturday, they have a little mini market with products from their Bison. They use everything...they make soap from the fat, use the bones (for dog chews) or carve them into decorative items, and they make 'rugs' and throws from the fur.

I bought some and I will say this, it's the best tasting "Buffalo" I've ever had. I usually bought ground Bison at the store, that says it's free range, but this stuff kicks it's butt. Plus, being all grass fed, it's got CLA and other goodies.

I'm half 'Native American' and have noticed my body does do better when I eat some red meats and 'gourd' type vegetables, berrries, etc. I do love bread though, but try to watch it, as NA heritage people tend to be prone to Diabetes (it ran strong in my mom's side of the family, and she was Cherokee). I still consume sugar, but it's whole sugars and I 'treat' myself to it, rather than indulge in it. So far, my health is excellent.

I like the idea of buying the meat from a family, small scale farm, where they use the entire animal, and only 'slaughter' two at a time, and fill the freezer in the shop. When it's gone, they fill it again. No waste.

I hope you find a good Bison source!
post #57 of 81
Quote:
Originally Posted by toraji
There is something in the red meat that is not in the white meat, but I don't know what. But folklore says that red meat is "stronger" than white meat.

Gale Force, if you're reading this, how is your increased animal product diet going?
Well, I have never been able to eat the 2 lbs of meat a day my chiro recommended, but we have made a concerted effort to increase our meat consumption and I do find that I am doing better on beef and lamb. I wonder if it's partly the fat?

I just got back from a trip to Florida. It's good to be back.
post #58 of 81
Quote:
Originally Posted by durafemina
I had an experimental day and made some amaranth/kefir crackers today that were soooo good! I baked them herbes de provence sprinkled on top and they just came out so golden and crispy!

I think next time I'll let the dough sit for more than 30 minutes though - maybe overnight - to let the amaranth flour "soak" in the kefir.


durafemina
Can we get the recipe?
post #59 of 81

Bison

So, we had our first meal of bison last night!

Xenabyte, thank you for your input. My dh is 1/8 Metis so he as well does good with traditional foods such as bison, squash and juniper.

We are in bison country here, many many bison ranches. We were gifted with bison meatballs made by our good friend for dinner last night. Now that I know that dd and dh love the bison I will be looking into sharing an animal amoungst several people. We know of an ethical butcher.

I served the bison meatballs in a smoked tomato and squash sauce with steamed veg and soaked rice. We ate fermented beet, carrot, juniper slaw with it. I, however, only had a half of one ball. It is going to take some time for me to venture back to the animal. I was vegan/veg for 15 years, I introduced fish back about 5 years ago. I digested the small amount just fine. But my dh, well he thrived. It is a real no brainer, my man needs the buffalo. :LOL


Any thoughts of game ranches amoungst my fellow NTers? There are several here. Not sure I am on board, seems like a zoo of sorts. Any thoughts?
post #60 of 81
Glad you survived it Mountain Mom.
I have been watching here.

I have had such a food journey. Trying all sorts of "diets". At one point we were strict macrobiotic. It was fantastic journey. And interesting...................

I could cure my kids with shitake mushroom water. Just balance out their yin a little with a little more contractive food blah, blah, blah.

I thought I was soo cool. Until we were travelling for an extended time period. We could not touch other food without vomiting or diarrhea or both.

The real world eats sugar and drinks coffee. I was also really humbled by this trip, as I was at one point homeless, communing with other homeless families.(long story) TMAALSS

My goal was then to find a way of eating that was "in balance". I have spent another 15 years striving for Balance. I was doin okay , and then "decided" to go vegetarian, with my dh. Seemed like a good "idea". Philosophiclly and all.

TMALSS: I develpoed meat cravings more and more as my pregnancy progressed and experienced traumatic Postpartum Depression. Going back to a NT type diet as well as supplementing MUCHO, amino acids, duh. This has healed me tremendously.

It is so hard to move between these worlds, and to think some of us can be harmed in some ways, going without meat. What a sad thing it was in MY case. I am stuck in a new community seeking out clean food. It seems to be around, of gourse I am looking for some of my own sources because I dont want to pay 20 bucks for a chicken. It is a delicious chicken, but I would like to eat more than one a month!

I would love a clean buffalo and would fill my freezer.... guess I need to advertise. Let me know . I'd share a clean animal. Talking to sources here, Some of the local buffalo growers finish them off with grain. And I could not believe the amount of fat on the last batch of burger!

Keep me posted.
Peace
Collen
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