NT Mama's August thread? - Page 3

[HerthElde]

Originally Posted by memory maker

what is the NT stand on pastas? I couldnt find anything on it in the book. We usually eat pastas at least once a week. I was hoping for a good recipe for homemade ones if anyone has one

Pastas are made from unsoaked grains, so they contain lots of phytates. I personally can't eat regular pasta without feeling bloated and gassy (which I now think is because of candida - of *course* I shouldn't be touching unfermented grains!) Rice pasta is fine. There is a recipe on the Weston Price website - it's basically just an egg pasta with some whey added and allowed to ferment for a couple days. I made it a while back and used it to make perogies - they were really good! Fresh pasta always tastes better anyway. Here's the link http://www.westonaprice.org/foodfeat...g_noodles.html
momandmore2, I highly recommend the Laurel's Kitchen Bread Book - it helped me learn how to make a wonderfully light whole wheat loaf (using way less flour than I thought should be used - I've got the hang of the "feel" now) and actually has a yogurt bread recipe that is really good. I let mine rise for probably a total of about 5 hours, and from what I've read 7 hours is what's needed for wheat to fully neutralize, so even if it doesn't get rid of all the phytates, it would get rid of a lot. My family loves it.

[Hibou]

Originally Posted by momandmore2

My biggest challenge is in the bread department. I just can't seem to make edible bread using SF's recipes. Do any of you have a good recipe for (non-sourdough) bread that uses totally soaked flour? Xenabyte posted a great one awhile back that's really yummy (as usual), but it's got quite a bit of white flour in it. I'd love to find a totally soaked bread recipe that's good and not too hard. Does any of you have something you'd like to share? Or can you point me to a particular thread on this topic? I've tried searching, but each thread is so long . . . Thanks!

We extend the process too. I start my bread first thing in the morning, and let it rise all day. Sometimes this means giving it a couple extra risings. By the time I bake it, it has usually risen for about 7 hours, give or take. I just use my old stand-by bread recipe for 100% whole wheat. Sometimes I'll start the sponge the night before, or sometimes I'll just soak some flour in water the night before.

[cjr]

Mountain Mom, I think I asked you before but how are you liking the CSA? Do you think I could come out with you on your next trip and take a look? What is it costing you and what are you getting? How many days to you volunteer? Can you bring kids with you? There, how's that for a load of questions? :LOL

I have Laurel's book and it's great. It has taken me a long time to get my bread to turn out though. I find I get better results using spelt flour rather than wheat. I use fresh ground, frozen flour when I make it though. This is the only way I can get the dough to rise slowly. On tuesday it took about 5 hours. My biggest problem is trying to extend the rise time and end up overproofing. It's good to know that the longer I can get it to rise the better it is. I love the milk breads, all of them. She has buttermilk, yoghurt and milk. The bread turns out so moist and soft.

We use non-homogonized organic milk from grass grazing cow's (for dh), and organic goat milk which is naturally homogonized. The kids get the goat milk cause I feel it's a better choice for them and ds doesn't tollerate cow's milk well. I use it for baking and kefir making. Dh doesn't like it so he gets the cow's milk. We don't drink a lot of it. Ds has 1 cup before bed, the rest of it gets fermented.

We have to use either spelt, kamut or rice pasta. It's good to know rice pasta is a good choice. We had brown and wild rice pasta last night with home made marinara and bison meat balls. It was awsome. I find I HAVE to cook the rice pasta just until it's tender with a bit of crunch. Otherwise it's mushy and sticky. I prefer the rice pasta because I can get it at the co-op which means one less trip to the HFS. I always spend to much when I go to the HFS.

[Hibou]

Originally Posted by Attached Mamma

but what do you do when you cannot find a local source for raw milk?

It's tough to find here since it's not really legal to sell raw milk in Canada. Being from the farm, I am sometimes able to get it, but the goats didn't kid this year (problems with the buck ) so I have been out of luck lol. We have been buying pasteurized, non-homogenized all natural goat's milk from the grocery store. Pasteurization is the lesser of the two evils IMO, so it will suffice for now. We also use a lot of coconut milk. It works well in baking, and can be cut with water to make a thinner consistency or used as is on fruit or waffles, etc, as a sub for whipped cream.

[HerthElde]

Originally Posted by cjr

I use fresh ground, frozen flour when I make it though. This is the only way I can get the dough to rise slowly.

That's a great idea! I always refrigerate my flour - never thought of keeping it in the freezer instead! I always have a little more room in my deep freeze than in the fridge, so that will work great. Just a suggestion, have you tried punching it down a couple extra times before the final proof? I know with spelt that might not work so well (I think it might break down more gluten, and I don't think spelt has that much to begin with?), but it works for me with wheat when I have time. I'll have to look it up, but I don't think spelt and kamut have as much phytic acid as wheat anyway . . . I'll get back to you on that.

[cjr]

I keep hearing that about spelt, but I don't believe it. I get a much fluffier, lighter loaf with spelt then I ever did with wheat. I don't have to add gluten to it at all (I can't anyway). I let it rise twice before shaping it, as per Laurel's suggestion. I can't tell you the number of whole wheat loafs ended up in the garbage because they were bricks or had huge holes through the center of it. Maybe if I start it in the morning and stick it by an open window where it's cooler?

I don't own a grain grinder, I borrow a friends. So I keep big ice cream pails of it in the deep freeze and smaller pails in the upstairs freezer for convienence. That way I know that all the nutrition from freshly ginding it is still in tact when I use it.

[Ex Libris]

Freezing freshly-ground flour, wow! I feel so stupid for not thinking of it myself. That's the part of the bread-making process that takes the most time (and often makes me put off making it when I need to). Thanks for the suggestion. I'll be getting Laurel's book.

Hibou--is your recipe from Laurel's, too? Do you mind sharing your ingredient list and/or process? We love bread so much!

HerthElde--is there a particular recipe from Laurel's you use to make your wheat loaf? And could I substitute spelt for that? I just like spelt better, like cjr.

I found a way to make soaked granola that tastes pretty darn good. I soak a bunch of oats overnight in yogurt/water. Then I drain it (squeeze out all the water you can) and add some honey or maple syrup to taste and some cinnamon. then you either stick it on a baking sheet in the oven on the lowest temp or in the dehydrator to dry out overnight. I usually stir it right before bed. It gets all clumped and crunchy. Then you can add your other stuff, crispy nuts, raisins, etc. Yummy!

[cjr]

I love the milk breads equally. I sub spelt in all her recipies. I find I need a little more flour because spelt is a softer grain, but otherwise everything else is the same.

[Hibou]

[QUOTE=momandmore2]Hibou--is your recipe from Laurel's, too? Do you mind sharing your ingredient list and/or process? We love bread so much!

QUOTE]

Here's my recipe with time adjustments to allow for proper soaking; it's quite a versatile recipe. It's tweaked a little from the Tassajara Bread Book. I find I can add milk, eggs, grains, pureed veggies, applesauce, etc., and it almost always turns out. On the occasion that it doesn't, I just slice it really thin and toast it for crackers or croutons. Bread has always taken me longer to make than most recipes say- even before I knew about the importance of soaking flour- I did it not so much on purpose, but more because I tend to get sidetracked a lot, and if the baby needs me, then the bread just has to wait!

Whole Wheat Bread

3 c. lukewarm water
1 ½ Tbsp dry yeast
1/3 c. honey or molasses
4 c. whole wheat flour

4 tsp. salt
1/3 c. oil
4 c. additional whole wheat flour, approx.

Dissolve the yeast in water.
Stir in sweetening.
Stir in the 4 c. whole wheat flour to form a thick batter.
Beat well with spoon (100 strokes)
Let rise at least an hour, or even overnight.

Fold in the salt and oil.
If using additional ingredients such as whole grains, or pureed fruit, etc., fold them in now.
Fold in additional flour until dough comes away from side of bowl.
Knead on a floured board using more flour as necessary until smooth. (I just have a really big stainless steel bowl, and I knead it in there)
Let rise about 2-3 hours.
Punch down.
Let rise again for a couple hours.
Punch down.
Give it a third rising if you like.
Shape into loaves.
Place in greased pans.
Let rise about an hour.
Bake at 325-350 for an hour.
Turn out of pans to cool.

Hope it works for you as well as it does for me!

[Hibou]

I just made this again tonight (craving something sweet)- it's soooo good, and the texture is great. I thought I'd share my recipe with you guys!

Coconut milk ice cream (dairy-free)
1 can coconut milk (i use organic Thai kitchen)
2 free run eggs
about 1/4 c. unpasteurized honey (go according to your taste)
1-2 tsp. vanilla

beat together well. freeze according to ice cream freezer directions. If you don't have an ice cream freezer, put it into the deep freeze and stir it every half hour for several hours, until frozen through.

[gardenmommy]

I have a question regarding introducing solids. Since I have only just recently resumed meat-eating again, I am rather clueless about when to give my baby meat. My older children just started eating it recently, with me, but the babe, well, I need some help.

So, she's already eating lots of different foods, but I can't bring myself to follow to the letter SWF's baby food advice.

What do you think, and what have you done in the past with your babies?

[cobluegirl]

how old is she?? I waiting till my baby was about 13 months or so...or when they have teeth to chew it...

[mountain mom]

Originally Posted by cjr

Mountain Mom, I think I asked you before but how are you liking the CSA? Do you think I could come out with you on your next trip and take a look? What is it costing you and what are you getting? How many days to you volunteer? Can you bring kids with you? There, how's that for a load of questions? :LOL

.

Lets see....

1) Love the CSA, everything about it. It rocks.

2) I am planning a AP group field trip to tour the farm. It will be in the first part of September, watch for the mail out to the group. If you can't make that I am sure we can figure something out.

3) It costs $450 for the season for my share which will feed 2 adults well.
It starts out slow with wintered potatoes, burdock, some herbs such as oregano, mint and tarragon, a little lovage, every week it increases to this week getting 6 varieties of lettuces, chinese greens, chard, kale, amaranth, onions, peas, parsley, basil, oregano, marjoram, carrots, beets. I buy eggs seperately for $2.50 a dozen. We aren't even close to peak season. Oh we got brocolli last week too.

4) We volunteer seperatley from the CSA organization. In the share agreement you are allowed to volunteer 8 hours of work per person in the share to count for $100 toward your payment. We are volunteer just to help out. The farm rocks.

5) Kids are definately there with us. After we work we go wildcrafting and hiking. Today we saw a Hawk's nest with 5 baby hawks. SO interesting. Plus the goats are feeding their kids right now. The pigs and the chickens are really interesting to. Its pretty stinky but not as stinky as some pig farms. :LOL

6) Thats great for a load of questions!!


I also wanted to add that the Natural Family Fair CJR mentioned I am coordinating a section to be WAHMs so if you know anyone close to Alberta please link them here...

www.naturalfamilyfair.com

Thanks!!!



I love bison!

[cjr]

When does it start? If I wanted to get involved when would be the time to do so? Thanks for the info. Now that the girls are older I would love to do this with them.

I also have some herbal questions for you. I want to get ready for cold and flu season and was thinking about stalking up on herbal remedies to have on hand in the cabinet. I tried the homeopathy and find it just too complicated, so I wanted to give the herbal route a try. I have been doing some research about different herbs for different types of immune support during bouts of cold and flus. How long will a tincture last if stored properly? Can you make tinctures without alcohol for kids (I mean *you* not me)? I'm interested mostly in echinacea blends similar to what "herbs for kids" make. I'm also wanting a valarian root blend to help Jordan with her sleep issues at night. She can't seem to settle down, never could, long enough to go to sleep. Carter is also very restless at night and hasn't been sleeping well at all. I am looking into a chamomile blend for him. Anyway I will stop hijacking the thread.

[gardenmommy]

cobluegirl: she is 15 months old. She currently has 8 teeth in the front, but no molars yet. She has been cutting molars for almost a month now, and they are just starting to come through. She can't really chew anything, she just gums it to death, iykwim!

I was thinking that maybe she could handle some really soft meats, but nothing else. Is she mature enough to handle that, or should I wait a few more months?

Thanks!

[gardenmommy]

I was thinking about the pasta question, too. We used to eat lots of pasta, but started cutting it way back when Dh wanted to do the Atkins diet (that didn't last too long!). We both noticed that he didn't snore nearly as much because he could simply breathe more freely. We also seemed to have less gas and generally more energy.

I noticed in my co-op catalog that Food for Life (the people who make the Ezekial 4:9 bread) are now making a sprouted grain pasta. I am going to look for it at my healthy foods store to give it a try.

I think that grains are just hard on some people. Wheat is so common in our eating culture, many people are sensitive to it and just don't realize it.

[cobluegirl]

I think 15 months is just fine to start meats...just be sure she can chew it..you could alway grind it for her...my little one is 23 months and she loves hamburgars...lol

[cjr]

Carter is 18 months and has been eating meat since about 13m. He has 7 front teeth and no molars. I feed him ground bison in the form of meatballs, burgers and in marinara sauce. He also eats softer cuts of chicken, usually the tender dark meat after I slow cook it. He loves tuna, and salmon and all fish. He loves beans, especially bean soups made with bone broths.

Hibou, how many loaves does your bread recipe make? I'm starting it tonight.

[Ex Libris]

Thanks for posting the bread recipe, Hibou. it looks wonderful! I'm going to try it next week.

[gardenmommy]

thanks for your replies, ladies. That is really quite helpful! I was thinking that she could probably handle some of the softer meats. I am not into grinding anything, so it would have to just be very tender!