NT Mama's August thread? - Page 4

[HerthElde]

Meat done in the slow cooker or leftover from cooking stock is very soft and easily chewable.

[mountain mom]

Originally Posted by cjr

When does it start? If I wanted to get involved when would be the time to do so?

I also have some herbal questions for you.

It starts at the first part of May if I correctly remember. I think I sent my deposit to hold my share in March.

I can totally help with the questions. Do you want to consult online, on the phone or in person? Feel free to email me and we can get started on a herbal package for your family.

[JaneS]

Originally Posted by Attached Mamma

I'm new to NT, and would like to get my family off of soymilk, we don't drink much, usually just use it in recipies, but what do you do when you cannot find a local source for raw milk?

Have you checked here? http://www.realmilk.org/

[Hibou]

Originally Posted by cjr

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

It makes about 3 medium sized loaves. I don't usually do the sponge the night before, so let me know how it turns out!

[nini2033a]

Ok ladies, I need help. I just got 50 #'s of golden plums, extremely ripe. I don't have a dehydrator and my freezer is quite full. What shall I do besides lacto-fermenting them???
Help!
Karen

[cobluegirl]

you could make jelly??

[nini2033a]

but that would include high temps killing all the good stuff wouldn't it? Is there a way to make jam without damaging all the good enzymes/vitamins whatever? Kinda like a raw or low heat jam? and I wouldn't want to can traditionally because of high heat, so is there a way to LF it?
Karen

[cjr]

You could make freezer jam. There are recipies out there for no cook freezer jams. The beauty about no cook freezer jams is you could get a pectin that uses no sugar at all. There must be a way to ferment them into a spread.

[HerthElde]

I can't remember exactly how to make it, but you could probably make dehydrated fruit leather with it too.

[mountain mom]

You could make Plum T'ej. Its on page 129 of Wild Fermentation.

I made plum chai ketchup last year. Yum.

Ingredients are plums, apple cidar vinegar, crystalized ginger pieces, onion, molasses and cardomon, clove, cinnamon, ginger powder, black pepper and sea salt and pomona pectin. Combine it all together like a stew and process. If the plums are super ripe then you won't have to cook at all just chop the ginger pieces to small size and heat the mixture so the powdered herbs dissolve. Then freeze instead of processing. Not NT but yummy none the less.

pomona pectin....http://www.pomonapectin.com/

[TopazBlueMama]

I've had a question for those of you that do your chicken stock in the crock pot. Do you skim the scum? If so, how?

[Gale Force]

Originally Posted by tweetybirds2

I've had a question for those of you that do your chicken stock in the crock pot. Do you skim the scum? If so, how?

I strain mine through a strainer and leave it at that.

[Pilgrim]

Mountain Mom - That sounds incrediblyl yummy!! Would you mind sharing the amounts and/or ratios? I'd like to make some of that but would have no idea of the amounts. I can do pretty well with a pinch of this and a dash of that, and this or that to taste. But I don't know if I can do the WHOLE thing that way, kwim?

TweetyBirds2 - I make lots of stock. What I do is let it come to a boil very slowly. The foam will develop at the top BEFORE it coms to a boil. I use a regular soup spoon to spoon it off of the top. If it goes into a boil, the boiling water will "stir" the foam back into the stock, and the opportunity for skimming is gone. But I try not to let it get to a boil anyway - just a very very mild simmer, with a few bubbles coming up every so often. hth!

[TopazBlueMama]

Okay. That's just been my main concern with trying it in the crock pot, I just couldn't see how one would be able to skim all the foam off, or if it even does make the foam come up to the top when it is in the crock pot.
I guess I'll just have to try it sometime, it seems like lots of people have had good luck with their stock in the crock pot.

My last few loaves of sourdough have tasted sooo good to me. I've just done it with grains, starter, water, and salt. Maybe it's just that my tastes have changed, but it has tasted so rich and flavorful! Especially good with raw butter.
But, I'll be retiring my sourdough for a while while I do the Specific Carbohydrate Diet to try and heal.

[nini2033a]

I gotta be honest, I do my chicken in a crock and strain thru a collander and dont worry about the rest of the stuff. When it cools, the thick layer of fat on top I pull off and give to the dog and we eat the jelled broth.
Karen

[Gale Force]

Oh, now I know what you mean by scum, LOL. I guess I stew mine low enough that it isn't an issue. I just strain it.

[cobluegirl]

Originally Posted by cjr

You could make freezer jam. There are recipies out there for no cook freezer jams. The beauty about no cook freezer jams is you could get a pectin that uses no sugar at all. There must be a way to ferment them into a spread.

Can you tell me more about this? I never thought about cooking it as killing it...hehe...I love to make my own jam...

[JaneS]

Got this in my mailbox yesterday from Baby Center and thought of how grateful I am I found NT...

Time to trim the fat! Once your child turns 2, the American Academy of Pediatrics recommends that you reduce his fat intake to less than 30 percent of his daily calories. You can do this by switching to low-fat milk and cheese and offering plenty of whole grains, beans, fruits, and vegetables. Soon your child will be looking more svelte as his limbs and torso start to lengthen and his body proportions begin to resemble those of an adult.

Needless to say, this household will not be following that dictum. Even though my guy is still a chub I'm trusting that it's the way he is meant to be right now.

[Hibou]

: Jane, I agree. It really makes me sad to think of putting kids on a lowfat diet-- of all the things the AAP could be spending their time educating people about, and they're discouraging whole milk! :

I picked up some coconut oil today. Since baby and I can't have butter, margarine is one of the last consistent vices left in our diet, so I hope that using coconut oil in it's place will help. Where should I keep it? Does it need to be refrigerated? I also picked up some cod liver oil. I'm really bad at remembering to take my vitamins though. Maybe if I put it on my menu plan, it will remind me.

I've been getting headaches the last few days, and was wondering if anyone else gets headaches/migraines that seem to be food related. Now that I've been on a traditional foods diet for awhile, I seem to be noticing that I get more headaches when I eat foods that aren't properly *broken down* (like beans from a can, as opposed to sprouted beans for example). Weekends are sometimes bad eating wise around here- usually when we fall off the wagon so to speak, and I started getting a headache on Sunday night. Sometimes it's compounded by feeling bloaty. I always wondered if it was something in my diet causing my headaches and migraines, but I could never make a connection until now when it seems to be not one particular food, but rather how my food is prepared.

[mountain mom]

Hibou, I have a large post for you but no time right now, I will be back tonight!