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NT task thread... - Page 6

post #101 of 117
I am new to this NT thing and this forum but I spent most of the evening in the kitchen getting it ready for NT ways and man do I feel content.

I scoured my stove inside and out washed all the dishes and I mean all, cleaned out and got ready some other kitchen items as well, I made yogurt, soaked rice, bought all new cleaning products (natural of course) and made some of my own.

I feel so good about myself and the kitchen and feel as though I can accomplish anything.

Thanks for this fourm and all the interesting info
post #102 of 117
Quote:
Originally Posted by Gale Force
You're right treehugger -- it wasn't necessarily by design but by necessity. Our refrigeration methods make fermentation unnecessary and, as a result, most of us do not have access to an abundance of beneficial bacteria in our foods. A big part of NT is fermentation out of health necessity, not food preservation necessity. Fermented foods help digestion, but a healthy digestive tract is a healthy body. It seems that I read that the immune system health is 70% your digestive health.
Gale Force,

Just wondering, do you know where you read that quote about digestive health? I need to do a lot more research on this topic, as my dh has always thought he has colitis, but we're now suspecting that it's really just an aversion to the western diet. Also, my ds has shown amazing improvements in his body/personality since we started soaking grains.

Another question: I read WAP's book and NT, but I didn't learn anything about the fermentation being "out of neccessity," and in fact I just read _Native Wisdom_ by Robert Wolff which has got me really speculating on the origins of things like fermented foods. Do you have any more information on this topic, or were you just guessing?

Just wondering! Great thread! I haven't read it all yet, so hopefully I'm not repeating a question.

MisfitMama
post #103 of 117
Quote:
Originally Posted by secretgarden
I am new to this NT thing and this forum but I spent most of the evening in the kitchen getting it ready for NT ways and man do I feel content.
secretgarden, that's great- it's so much nicer to work in a clean workspace.


Well, here's what I did today (sort of playing catch-up since I've been really lazy since the weekend): I changed over the kefir from milk to grape juice...(oh! by the way- ds seems to be tolerating the kefir from the goat's milk just fine. I think I'll try a yogurt smoothie tomorrow and see how he does with that.)...I put some yogurt in the colander to make yogurt cheese, so that's draining on the counter. I made dahl for lunch and rinsed my chickpeas. I want to try roasting them for snacks. I started soaking some rice and made some dough for sourdough english muffins. We had chicken soup for supper from stock made last week (I got about 14 c. concentrated stock from my last chicken). That's about it. It's beautiful outside but the kids have coughs and sniffles, so I've got cabin fever.
Not NT, but I still really need to get busy making some dipes for ds. He's bursting out of his newborn ones!!
What's everyone else up to?
post #104 of 117
MisfitMama,

On the "70% of immune health" -- I have read a lot on candida and didn't really make any effort to remember what was what. So, I have no idea. Sorry.

And in terms of the fermentation out of "necessity," necessity is probably a bad word. All I mean is that it happened as a matter of course. They couldn't preserve it otherwise. And no, I don't know about the origins of fermentation. Sorry on that too.

Amanda
post #105 of 117
I am subbing ladies! Lets see...what do I have goin' on in the kitchen......a few crumbs of delish sourdough French bread left on the cutting board and that's about it. When I make my meals...I always double up and freeze one. Tonight, I think we'll have a yummy turkey pie. I have yet to find a good NT recipe for flaky pie crust. This one is just made with fresh ground flour, free range fresh eggs, raw butter, apple cider vinegar and water and that's about as NT as it gets.

Must run ladies........I've got to get "something" going....

PS...if you haven't made ginger beer.....it is a MUST try. Not the recipe in the NT...but it takes a 7 day ginger-bug and then a fermentation in a carboy. Ohhh boy!

Lisa
post #106 of 117
I wanna try tell me exactly how to do the beer or where to find recipe .

TIA
colleen
post #107 of 117
Lisa,

Do report on the beer. My husband has been talking about making it. Where do you get your supplies for brewing BTW?


And in this household, I don't have a whole lot to report. Just waiting for a stretch of warm weather to set some crops. We really just *survive* the winter healthwise I expect. In the summer and fall we eat mountains of vegetables and feel great. We haven't gotten our winter garden up to speed yet, perhaps too tired by the summer crop to get the seeds in on time. Next year will be better.
post #108 of 117
GINGER BEER RECIPE Makes 5 gallons

6 cups water (use filtered, if possible)
2 Tbsp chopped or grated garlic
2 Tbsp sugar

Add an add'tl 2 Tbsp chopped or grated ginger and 2 Tbsp sugar EVERY DAY for 7 days. After about 3 days, it'll begin to bubble, bubble! This is the "bug"

On the 7th day, boil 2 1/2 gallons water...add 7 1/2 cups of sugar and bring back to a rolling boil. Add 3 "hands" of ginger (grated)....simmer covered for 20 minutes. Remove from heat and let steep for 20 minutes or so. Pour into fermentation vessel (I use a 5 gallon carboy) through a strainer. Add 2 1/2 more gallons of cold water. Let sit til room temp. (I didn't wait very long) Add the juice of 10 lime (can use lemons, but I like the taste of limes, more Caribbean-y). Now, add 5 cups of your ginger bug and place a fermentation lock on carboy. Let ferment for 7 days. Bottle. Let sit at room temp for 2-3 days for the secondary fermentation (this is what makes it fizzy). Store in a cool place.

Lisa
post #109 of 117
Amanda.....I use as many recycled beer bottles as I can find. I also have a carboy (BIG 5 gallon glass "jar"), a fermentation lock (this is like a stopper with some curved tubing sticking out of it). The local microbrew sells supplies. I use a piece of flexible tubing to siphon out the ginger beer into individual bottles. My caps are from the microbrew and I borrow a "capper" from a friend. You can buy cappers for about $15.00.

Start making this stuff and it gets addictive This is the first thing I "brewed" and it turned out fabulously.

Lisa
post #110 of 117
Thanks Lisa

Hey, how are you and your family doin. Are you still in BC?

Lots of building going on here, in fact, not enough cement counter people around!!
This valley will change fast.

Take care
Colleen
post #111 of 117
Hi Colleen Yup, we're still in BC. Have you guys gotten used to being Canadians yet? Have you been able to find a good source for pastured meats?

I've still got the birth bug......but concentrating on building up my sling business. Got slings in a couple stores here in Tri-Cities, actually! LOL

You've gotta try the ginger beer......its awesome.

Lisa
post #112 of 117
Hi everyone, I've been missing for a bit but am super excited to use the task thread again. It looks like its been idle for a bit, but if anyone would like to post tasks with me to help me get back on track that would be great!

Tasks for today:
+Buy some buckwheat for my new gluten free life! And then figure out what I can make with it not using any yeast...yum

+check on the lacto fermented carrots I found in the fridge and see if they are edible, if not buy some veggies for new lacto fermented veggies

+look through NT and see what I think would be good recipes to use with my new diet restrictions
post #113 of 117
My water kefir has really taken off! It is so different and really changeable. I just add different dried fruits to get a different taste. If my grains start to multipy well, I'll let everyone know and I'll start to ship them out!

Also, I just ordered bulk spelt - I usually just buy a bag at the local hfs that says spelt. When I ordered it today I was asked if I wanted whole or white. I picked white because of the low phytate content but now I wonder if I should have just picked the whole and soaked my grains (I will admit that with DH working crazy hours, my grain soaking has been lacking).
post #114 of 117
Dang, I finally figured out that you're talking food here instead of in the main NT thread! :LOL

My task for today is to soak more flour for bread tomorrow. I'm on a bread kick! And start some more bones for soup.
post #115 of 117
You ladies are inspiring me...Dh is on a 3 day juice fast, so I'm not so motivated to think about meal planning for ds and me. I think I'll just soak some black eyed peas tonight. Starting next Thursday, ds and I will be helping out at a CSA in exchange for weekly organic veggies. I'll have more to ferment!!

Questions: dh thinks you can only ferment veggies in crockpot and jars are too small. NT says to do it in mason jars. What do you use?

Where do I begin with cooking meat? Right now I'm trying to hunt down a source for pasture-fed, but haven't had luck yet. I was a vegetarian for almost 10years and haven't cooked meat since Hamburger Helper days!
post #116 of 117
Quote:
Originally Posted by mamalex
You ladies are inspiring me...Dh is on a 3 day juice fast, so I'm not so motivated to think about meal planning for ds and me. I think I'll just soak some black eyed peas tonight. Starting next Thursday, ds and I will be helping out at a CSA in exchange for weekly organic veggies. I'll have more to ferment!!

Questions: dh thinks you can only ferment veggies in crockpot and jars are too small. NT says to do it in mason jars. What do you use?

mason jars have worked great for me. Acutally I have used many different types of jars and they have all worked quite well. Even small jelly jars.
post #117 of 117
Thanks, 4cornersmamma. That's good news because it means we don't have to do huge batches, we can return the borrowed crockpot, and I can watch the bubbling take effect!!

Task for tonight: track down sources for raw milk and pastured meat...I've been trying but no luck. I joined the Weston Price chapter elist, and there's a resource list there, so I'll hit it up next.
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