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NT September thread - Page 2

post #21 of 157
Quote:
Originally Posted by memory maker
I am wanting to start giving the kids fish oil, but dont know where to get it. I checked at our health food store, but they only had it for adults. Where online can I buy some at for kids?
First, I love your username! When I became a mom, I felt like that was my new calling in life: to make memories for my kids. Anyway, I just give my kids the regular stuff. I know some people give theirs Carlson's flavored, but some people question the quality of Carlson's. We use Blue Ice CLO from http://www.greenpastures.org. When I first started taking it, I would get it out of the fridge and turn my back towards my kids (about three and one) like I didn't want them to see what I was eating. They begged for it then

Now they still act like it's a treat b/c they only get a small amount so they figure it must be good. Weird, I know!
post #22 of 157
fish oil: I have been taking the nordic naturals gels. I just bite a tiny hole in them and squeeze them into the kid's smoothies/kefir. Next time I will just buy it in liquid form. I think it is more economical that way. Is there a significant difference in CLO for kids and CLO for adults?

We've had some major progress with the baby's dairy sensitivity, so I just wanted to share! Last year at this time ds#2 was spitting up all the time and had constant eczema on his bum, despite being an EC baby. We quit dairy completely and adopted a traditional foods/NT diet. A few months ago, we started incorporating cultured goat's milk, then regular pasteurized goat's milk (i couldn't get raw) and then recently we were connected with someone selling raw cow's milk (thanks HerthElde!), so we tried it. Even in spite of indulging in soft ice cream over the long weekend : , ds's skin is doing great. It gets a little dry sometimes, but I can't even seem to link it directly to dairy in either of our diets anymore. I am hoping the continued use of fermented foods (he loves kimchi!), CLO, and other oils/fats in our diets will improve this over time. I really believe that if it weren't for our diet, both of us would still be having dairy issues- I am ever so thankful for having adopted this way of eating! I was just thinking about it this morning as I was kneading our bread, and putting nuts in the dehydrator- I am almost thankful that he had the problems with dairy because it really opened my eyes to so many things. It has also allowed me to have more control over what people feed my kids because I can use "allergies" as a reason for not eating numerous unhealthy things...so I think that he is *cured* will remain my family's little secret!

btw, I warmed my yogurt to 110, added the starter, and put it in the oven with the light on, wrapped in towels, for 8 hrs. It turned out great. I didn't stir it and continue because it seemed thick enough.
post #23 of 157
wow no wonder I haven't been getting any emails..I had forgotten to subscribe...duh....

As for oils for the kids...we give our kids the nordic naturals strawberry CLO. They love them. They are about the size of peas. I have wondered about the potency or benefit of them..but do notice a slight change in behavior when we run out. I was hoping for help with the dry skin & eczema but haven't really noticed it this time around...
post #24 of 157
I have a question for the ex-vegetarians. If you switched your kid's diet from veg to omni how did you get your kids to like meat? Or did they eat it like any other food and it wasn't an issue? My DS will only eat hotdogs, procuitto, and.....that's about it. Oh, he didn't mind finely chopped up beef liver in his rice either and he also eats dishes made with chicken broth. But he's not eating hardly any meat at all and he is a total carb-aholic. Besides cheese, all of his favorite foods are high in carbs/sugars (pasta, cold cereals, fruit-which he really tends to binge on, fruit juice, chocolate, crackers, chips, cookies,etc) He doesn't get these things very much at all now except for the fresh fruit and his cookie for dessert at preschool. But I feel like I've taken out all the processed carby stuff and now it's like there's no variety to our meals because we haven't replaced them with the high protein foods.

I made him some chicken nuggets from scratch and he ate the bread crumb coating and that's it! The bite he took of the chicken he spit out. I made him maple syrup breakfast sausages, and he spit them out. I made a meatloaf, and he spit it out (but he likes veg meatloaf). He obviously wouldn't touch something like roast beef with a ten foot pole if he can't even stomach chicken nuggets. I am out of ideas. The only thing I could do is to let him eat the processed meats, like the hotdogs and frozen fish sticks/chicken nuggets that don't resemble meat. But that kind of defeats the purpose of trying to eat healthier.
post #25 of 157
Thread Starter 
Hibou! Glad to hear your success story.

mz_libbie, I wonder if maybe you could try stuff that is more different rather than trying for things that are close to what you ate before? I'm thinking of for instance veg loaf and meat loaf -- maybe since he's expecting veg loaf, he dislikes the taste of meat loaf. My dh is like this -- I've tried adjusting his favourite dishes to be more NT, but it just irks him that they aren't what he expects. I generally have more success with finding great new recipes that become favourites.

Homemade beek jerky? Chicken wings (my kids love these)? Ribs? Omlette, scrambled eggs? You didn't mention eggs in your post (not that I'm assuming that you posted everything you ate, so maybe you do eat them). Eggs for us are a great, cheap way to get that protein. We often have eggs for breakfast, and as long as we don't have them *every day*, the kids don't get sick of them. Omlettes are super easy, and my kids enjoy them. Fried eggs, soft boiled, poached, egg banjos (fried egg sandwiches), scrambled eggs, egg salad, pancakes with double, triple, or quadruple the number of eggs called for. Or quick breads (like banana bread) with a lot of eggs added, then smothered in butter. My mil makes a yummy dish -- she sautees sliced cabbage in butter and pepper, then adds a couple of beaten eggs, they kind of coat the cabbage. Add eggs to your rice and beef liver. Your ds didn't like chicken nuggets; maybe he will like chicken liver nuggets, if he likes beef liver? My kids love these when I make them (and trust me, I'm not very good at it, they are pretty low-quality in terms of being like commercial chicken nuggets). If he likes carbs, one of those breakfast bakes where you fill a pan (like a cake pan) with stale bread, mix milk, eggs, and cheese, and pour it over and soak it, then bake? You can add meat, like cooked ground sausage, if you like. My mil makes something like this acutally as an appetizer, and cuts it into squares -- *divine*. But still quite starchy and cheesey tasting.

For fruit juice, can you start making some lacto-fermented beverages to replace the fruit juice?

I don't have my copy of NT on hand, but she has some sandwich recipes. Maybe the meat spreads would work, in leiu of processed meats?

Smoothies, with yogurt, and if you are comfortable, raw egg yolks?

My kids like hollandaise sauce for a dip, that has egg yolk and butter in it.

What about gravies/meat sauces? Mashed potatoes with beef gravy? We make fish sauce with frozen filets. OK, when I make it, I use canned mushroom soup, because then my dh will eat it , but here's the basic recipe. I use a can of cream of mushroom soup or cream of chicken soup (you can make a white sauce or whatever), some sour cream, butter, mayonnaise, and seasonings. I usually cook the fish first in the butter and then add the sauce stuff, but if you're making a white sauce you could make that in the pan first and then add the filets. (I use Alaskan pollock, just because they are cheap.) Cook until the fish is tender and fallen apart into little pieces. The fish I use I haven't found bones in, yet. We have it over mashed potatoes.

What about tuna, salmon salad? My kids are surprisingly fond of these, even my pickier eater. He eats the salmon salad (just a can of salmon -- I include the skin and bones -- and mayo) with grated cheese.

Can you replace the cold cereal with oatmeal, or another hot cereal? Will he eat the fried mush? That has eggs in it, plus the milk if you cook your oatmeal in milk.

Good luck!
post #26 of 157
Thread Starter 
I have a friend who is doing very well with NT. I asked her for some advice, and this is what she wrote to me. I thought I would pass it along, in case it helps anyone.

<< I am writing in the hope that you can help me out. I'm still struggling with implementing NT eating. I don't know how much you plan your meals, and if you do it on the computer, but if you do have anything like that -- files, plans that you have created -- would you mind sharing them with me? I feel somewhat overwhelmed thinking about what I need to do. I understand a lot of the concepts, but I tend to leave things until the last minute, and that doesn't work well with NT. Even if I do plan, I feel like once I miss doing one thing (I often fall asleep with the kids putting them to sleep, and usually plan to do soaking prep and that kind of thing in the eve after they are asleep) that it throws everything off. Do you have any suggestions, tips or anything that have helped you with implementing? I also have a hard time finding things that everyone likes to eat. And variety is a problem too. >>


Her response:
I had felt very much the same way. Dh and dd are picky eaters too and it is VERY hard to have variety according to what everyone will eat, but I don’t want to be cooking 2 meals everyday. I did that when I was vegetarian and it was A LOT more work. I have made a list of meals we like, I also decided what we needed to eat. I learned that there is more to NT and Dr. Price then just soaking your grains, eating organically and free range, etc. But for immunity and such, it really is important to concentrate on getting enough of the fat soluble activators. Each people that Price studied valued these and all ate them as much as possible for health. For us, I decided our main source would be from naturally raw yellow butter, cheese, egg yolks and then also adding liver as much as possible. A lot of people just supplement with high-vitamin cod liver oil, but I haven’t had a good experience with this. The kinds in the stores are just either too low quality that I question it’s purity and whether it’s rancid or not (cod liver can go bad VERY easily, it’s sensitive and if it does it can be toxic as Price mentions in his book, and the high-quality ones in the stores are distilled and are low-vitamin. The brand that Sally Fallon suggests is from the U.S.. I’ve seen it on a Canadian website before but it is far too expensive. So for us it’s yellow cheese and butter (raw), egg yolks and the addition of liver especially in the winter or if I haven’t been able to store enough yellow butter and cheese for the winter months. Since no one likes liver here, I pan fry it and then grate some with ground beef meals. I have also been adding liver to the stock pot lately and it’s been working out great, no one notices! We also have a lot of raw cream and milk. So for us, we’re concentrating mainly on high-quality, raw dairy, along with high quality eggs (the farmer’s are deep coloured, so that’s even better, I think A’s are too) and a little liver. Once I decided that, I also needed to decide a few other things. Such as the need for real stocks, they are incredibly nutrient dense containing trace minerals, as well as calcium, copper and magnesium and other things, the addition of the veggies and parsley add to it. So, I decided we would have many meals concentrating on the stocks. I thought of the meals we all like and wrote them down, such as different soups, stews, pot pies and other meals that are stock based. Since we’d be having a lot of stock-based meals and beef soup is a family favorite which we’d have atleast once or twice a week if I prepared it, then that meant it would be a good idea to have a pot roast once a week and I could use the leftovers in the soups. It is much less expensive than using stewing beef (which when I get meat from the farmer I need to choose whether I want all or part of the stewing beef to be that or ground beef or half and half, since it’s the same part of the cow used for both; I’d rather get more ground beef). So, I decided that. As for vegetables, I wanted to concentrate on the green (but I also use a lot of other veggies in cooking) for fresh, and the best and cheapest is lettuce, cucumber and that sort of thing. So, I thought we’ll need to include a salad somehow everyday. I normally don’t like eating salads with dinner so that left lunch. I did start having a salad for lunch everyday and added cheese and eggs, but it wasn’t enough, so now for lunch I’ll have salad or raw veggies with a sandwhich and ofcourse plenty of dairy foods (such as milk, yogurt and/or cheese). Now, my children won’t eat salad, but the only green veggie they’ll eat is cucumber but they tend to leave the skins, so I give them a chewable, kids green food supplement that I first found at [a local health store]. It’s really good. Anyway, I’m probably going into way too much detail, but I made decisions and then decided what my family would eat. I also made the rule that since I cook and do consider everyone’s likes and dislikes, everyone must eat what I make. I made this rule, because they are so picky that although they normally like something they don’t want to have it too close together, I’m talking about a week apart. I think that’s absolutely ridiculous, so I made that rule. So, I made a menu planning guide that I use. It doesn’t include snacks on it, but we tend to have NT cookies and nuts for snacks. I also notice that when eating the way I feel through the Spirit to eat, we tend to snack less, so that helps. This is a guide I use for my family, based on what I felt was healthiest and the best ways to get the nutrients we need that everyone will also eat. I’ll attach it to then e-mail. But it is a guide and is flexible if needed, especially during holidays. But we do still eat NT during holidays, but we’ll have a holiday meal depending on the holiday and more sweets (made NT style). Now when you look at it, it also doesn’t include drinks. We drink a lot of water (the farmer gives us free well water, which he tested and is just as pure as spring water and it tastes just like it too) as well as lacto-fermented beverages, and things like egg nogs and smoothies (but that’s more like food really). You’ll also look at it and it doesn’t appear that we concentrate on eggs since we only have it for breakfast a couple of times or so. But, I do. I add it to sandwhiches, salads and it’s also in our desserts, egg nog and smoothies, porridge/oatmeal, pancakes, etc. I have changed the recipes and made it to my specifications, so for pancakes for example, I will have 4 eggs and a couple of yolks in my recipe, which serves 4; Dh told me that it’s the best pancakes he’s ever had. It also doesn’t show how much yellow butter we eat. So, the guide doesn’t show all the details, but I use it for meal planning and it helps a lot. When I look at how I felt we should eat and felt satisfied that for us this is right, I noticed that it is pretty similar to how the Native Swiss ate. SO that makes me feel good, knowing that it’s been tried and true already. Now, I did notice that for me, if something came up and I didn’t do the stock or soak the porridge it ruined everything. I also noticed that I spent a lot of time in the kitchen everyday, cooking and also cleaning. So, I made a weekly schedule that works well for me. Once a week (for me, I chose Monday), we only do a very small amount of Homeschool and we spend the day doing food preparations. This is the day that I prepare as much as possible for the week’s meals and I also bake muffins and bread. Now, we really like fresh bread and dinner rolls straight from the oven, so for those two things I prepare the dough and let it rise a couple times, then only partially cook it (about 5 minutes, maybe 10) and then freeze. I partially cook it so that it the dough doesn’t get squished in the freezer, I’ve done it before where I froze it after the final rising, it works too. For muffins, I cook and then freeze. We’ll eat them defrosted or if we want warm muffins I’ll defrost them in the oven at 150F. I’ll also make the week’s cookies. If I need pie crusts or pizza crusts I prepare those too and freeze them. Doing the weekly cooking is a lot less difficult than once a month cooking, it really alleviates the work for the week and it means that we’ll be eating as we should all week and it can be routine. Now that was the key for me, to make it a routine. So, it really starts on Sunday night. I start soaking everything and start the stocks. And then I’m prepared to start preparing and cooking on Monday. I’ll also start the lacto-fermented beverages Monday. So, I just have a guide and this routine and it makes the week go more smoothly and I really enjoy eating A LOT more. Now, I had the same problem about forgetting to soak the rolled oats for porridge the next day. If you’re on e-mail a lot, then you can use Microsoft outlook to set up reminders. Just add soak oats to the calendar, you can repeat it every day, on chosen days every week and to repeat what you choose forever. Also, choose to be reminded of it. Then at the time you chose, if you have your e-mail open, a box will pop up making a short musical sound with that reminder and you’ll need to click on dismiss, so you’ll see it. Other tricks can be, putting up post it notes and such, remember you can start soaking the oats up to 24 hours in advance, if that’s easier. Oh, I’ve got to run. I hope this helps, let me know if you have any questions.
**********

She hasn't been able to send me the file with her plan yet, but if anyone is interested in it, let me know and I will send it out to you when I receive it. We live in a cooler climate (Ontario, Canada) and our summers are short (but hot ) so she has mostly based her meals on cold-weather foods. I would likely not buy lettuce in the winter (I like to buy local produce; she buys organic, and doesn't mind if it is from far away, just different philosophies) but I would grow sprouts, and I will look into having some kind of little hothouse set up for growing greens through the winter. If I can have houseplants, why not lettuce?

HTH
post #27 of 157
Thanks for posting that, Brisen! It was very helpful with many great ideas.
post #28 of 157
Thank you for the great ideas! I just made some pancakes and I added one extra egg and two yolks. They are SO yummy! So can you add extra eggs to just about anything you bake? I just bought some peach flavored Cod liver oil and I put it on DS's pancakes, is that okay to do?

Could you tell me how you make the chicken liver nuggets? Is it the same as how you'd make regular ones? Also, how exactly do you cook the fish? I've never cooked fish before : and I thought you had to bake white fish, but can you cook it on the stove?

Okay, sorry for all the questions!


I plan on trying the orangina recipe soon. I tried salmon salad but it didn't go over too well. Maybe I should try it with cheese though. I tried fried mush once but that didn't come out very good. But we do eat oatmeal here. I haven't bought a box of cold cereal in two months.
post #29 of 157
Thread Starter 
So, I bought some lard. It was just the cheap boxed stuff. I looked at the ingredients recently, and it says "Lard (may be hydrogenated)" followed by preservatives (bht, bha? a couple like that). : I can't escape!
post #30 of 157
Thread Starter 

making sour cream?

I don't have my book on hand. Has anyone made sour cream? I can get organic, but not raw, sour cream at the grocery store, can I use that as a starter?
post #31 of 157
Thread Starter 
Quote:
Originally Posted by mz_libbie22
Thank you for the great ideas! I just made some pancakes and I added one extra egg and two yolks. They are SO yummy! So can you add extra eggs to just about anything you bake?
I usually add extra eggs to my baking. The only time I didn't like the result was in (very un-NT) brownies.

Quote:
Originally Posted by mz_libbie22
I just bought some peach flavored Cod liver oil and I put it on DS's pancakes, is that okay to do?
I have heard that CLO goes rancid easily, I don't know. Oh, I read too quickly, I thought you meant you put it in the pancake batter. That should be fine, I imagine. If ground flax can go on oatmeal, CLO should be fine on pancakes.

Quote:
Originally Posted by mz_libbie22
Could you tell me how you make the chicken liver nuggets? Is it the same as how you'd make regular ones?
Yup. I would soak the liver in lemon juice first as described in NT. Then I just dreged the liver pieces (it was chicken livers, so they were small enough that I used them whole) in a flour/salt/pepper mixture, then fried in butter. They really didn't turn out crispy at all, and my pan was a mess of burned-on flour and meat. But once I had a layer of burned-on stuff, the nuggets would cook on that. :LOL I'm not great with a frying pan, unless it's pancakes or fried eggs.

Quote:
Originally Posted by mz_libbie22
Also, how exactly do you cook the fish? I've never cooked fish before : and I thought you had to bake white fish, but can you cook it on the stove?
Well, the recipe was originally for in the oven -- Finnish fish in foil, or something. It was white fish between a mix of butter, condensed cream soup, mayo, and spices, wrapped in foil, and baked. I just avoid use of the oven, esp. in the summer (though it would work in a toaster oven), so I do it on the stove. I just add the thawed (fully or partially, depending on how long before supper I remembered to take out the fish) filets to the pot of sauce on the stove. Or do you mean you want the actual recipe?

1/4 c. butter
1/4 c. flour
milk
sour cream
mayo
salt, pepper
other spices to taste (dill, paprika, thyme, coriander seed? Worchestershire sauce?)

I've read that, for the roux, the flour & fat should be equal amounts; I generally use 1/4 c. of each for our family. Melt the butter, add the flour; whisk together. Slowly add milk, while whisking. Maybe 1 c. of milk? Once it is all added, let it cook, stirring occasionally, to thicken. You can add some cream, but I find it doesn't work unless you add some milk. I add one big tablespoon of mayo and two of sour cream; overdoing on mayo is the worst mistake to make, ick. Add spices. Sometimes I add extra butter. Then, I put the filets in this and cook the fish. Once it falls apart while you stir, it is pretty much cooked.

Quote:
Originally Posted by mz_libbie22
I tried salmon salad but it didn't go over too well. Maybe I should try it with cheese though.
My mom made these salmon patties when I was little; I don't know the recipe, but maybe if you mix salmon salad with left over mashed potatoes and an egg or two, and perhaps grated cheese? Though personally I prefer cheese with tuna. Then fry, like fried mush.
post #32 of 157
mz_libbie, how old is your ds? My dd (20 months) won't always eat what we serve her, meat or not, and I just try not to worry about it. I'm guessing your ds is older, but maybe some of dd's faves might help? She really likes chicken rice soup (the only way she eats chicken), and usually prefers ground meat in general. She really liked the chicken liver pate I made a couple weeks ago.
In regards to the snacking, we just did the healthy recovery plan in Eat Fat Lose Fat, and I noticed a couple things (we ended up with half a week of restaurant food afterwards ). First of all, if she's getting enough fat in her diet, she doesn't eat constantly. She doesn't crave the crackers and bread as much. Her mood is also much more even-keel. She was definitely digesting things better, too. I wasn't doing all the supplement type stuff that's in the plan, but we ate pretty much all the meals as they were in the plan. And we made sure to drink kefir ginger ale or other cultured drinks every meal. Honestly, if you can get the book out of the library or something, there are a few fish recipes (soup, stew, stir-fry, etc) that are awesome!
I'll still post the liver stir-fry recipe, I just haven't found the time to sit here while I've remembered to bring the book down. I'll post a chicken liver pate recipe as well when I do. I couldn't believe how much of the stuff dd ate!
post #33 of 157
Thread Starter 
Mmmm, liver pate, I'll be sure to check back for the recipe. My oldest loves liverwurst, but it is store bought.
post #34 of 157
Brisen- I would love that file plan when you get it. lao80@cox.net
post #35 of 157
Brisen- where does your friend get her raw dairy from? It's really impossible to get raw dairy here (Alberta). I can get raw cheese and non-homogonized milk, but that's it. I would also be interested in her meal plan. It sounds very similar to the way my family eats. I'm so happy fall is close. I love soups and we usually eat soup once a day made with home made broth. I am giving the kids cod liver oil. I bought Carlson's. I may decide to spend the money on Nordic Naturals but I'm not sure. We were just in the states where I purchased this bottle of Carlson's from this fabulous HFS. Tiny town and they had this great store. The owner was wonderful, very crunchy and really seemed to know her stuff. She told me that Carlson's is the same quality as Nordic's, but at a better price. Too bad I can't find it here. It's the first time I have ever gotten the kids to take it. I bought the lemon and they love it. Even the baby takes it straight up by the spoon. With a family of 5 it can get pricey though.
post #36 of 157
As promised:
Liver Stir-Fry (Serves 4, 565 calories/serving)
Cut 1lb liver into strips and marinate in juice of 2 lemons for several hours in fridge. Pat dry and dredge in mixture of 1/2 cup unbleached flour, sea salt and freshly ground black pepper. In a cast-iron skillet over medium heat, cook 1lb sliced bacon, cut into pieces until crisp. Remove with slotted spoon to heated platter. Cook 2 large onions, chopped in bacon fat until browned. Remove with slotted spoon to heated platter. Stir-fry liver in remaining fat until browned on all sides. Return onions and bacon to pan and mix well. Saute a few minutes more until liver is medium-rare.
Note: when I made this recipe, I halved it, and it was still a huge quantity – you’d probably need a really big skillet to do the whole thing!!

Chicken Liver Pate (Makes 2 cups, 150 calories/1/4 cup serving)
Warm 2 tbsp butter and 2 tbsp olive oil or Mary’s Oil Blend(follows) in large saucepan over med heat. Add 1 lb chicken livers and sauté until browned, about 10 minutes. Add 1/4 cup brandy or cognac, 1 cup chicken or beef stock, ½ tsp dry mustard, ½ tsp dried rosemary, 1 tsp green peppercorns, crushed and 2 cloves garlic, crushed. Bring to boil and boil vigorously until most liquid has evaporated. Transfer to a food processor along with 4 tbsp softened butter and process until smooth. Add sea salt to taste.

Mary’s Oil Blend
1/3 cup extra-virgin olive oil
1/3 cup coconut oil, gently melted
1/3 cup expeller-pressed or cold-pressed sesame oil
Mix together.
post #37 of 157
Thread Starter 
cjr, she found a local organic farmer who will sell raw milk, through other friends, I believe. I get milk from that farmer now; she gets it from another local farmer who sells raw/organic milk. It's done by word of mouth; the farmers obviously don't want to advertise. I don't know if there is a WAP chapter near you? Look into yahoo groups or something similar for organic eating in Alberta, you might get connected that way.

Have you seen Natural Milk, it has info about trying to legalize milk in Ontario and Canada (because, IIRC, federal laws have to change for provinces to legalize it).
post #38 of 157
Cjr, getting involved with the farm really helps too when trying to secure raw milk. No farmers will offer that at a retail point if you ask, but if you are out on the farm picking up other stuff then it becomes more of a possible reality.

post #39 of 157
My ds mostly likes processed meats too, which do not have to be unhealthy, just finely ground. But sometimes he surprises me, and he does go throug periods. I think that for traditional folks, feeding kids was easier because they knew that mom was not ABLE to cook different foods for everyone. I mean, food was not as abundant and extremly seasonal. I've thought of sort of implementing this idea in our home... What's on the table is on the table, but the couple of times I've been serious about it, he ended up choosing not to eat at all. Of course I don't have the heart to starve my child! So we try for some middle ground. I usually make 3-4 dishes per meal since I don't like mixing different foods too much and that really works for ds too, picky. That way he's exposed to all of it, but free to choose whatever food he likes. I try not to focus on carbs, usually just a small amount of rice, and veggies which he doesn't trust yet. If something is served often enough they're bound to try it sooner or later (usually later). I don't have a lot of patience so I've been easily discouraged, but have recently seen the effects of being persistent. It mostly works if ds is part of meal preparations, if he serves himself and if have no expectations whatsoever (which of course every child can sense from a mile's distance..). Not having crackers and other high carb foods around on a regular basis really helps too, beacuse then they sort of go for the least unappatizing snack/food aside from what they're used to.

I just made a batch of stock from an old rooster, it gelled like nothing I've ever seen before. I used the feet too, pretty freaky but I'll get used to it. They look like little alien/witch hands. We chose not to eat the meat though, tender but utterly flavorless. Maybe the old hens turn out better.
For those of you who don't do dairy, how much stock do you consume per day?
Speaking of stock I have a traditional Swedish recipe using finely chopped/ground calve's meat and concentrated stock to make a cold cut. It's like meat in gel, and you slice it, kalvsylta. I'll remember to post it next time. People still eat it in Sweden, but I doubt anyone makes it at home anymore. The store bought stuff just has gelatin in it, no stock. I also have a recipe for traditional "korvkaka", which is a oven cooked barley porridge with ground liver, eggs, and spices. I haven't tried it yet, but I'll post it anyways. This dish used to be a holiday favorite in the past.

Josefina.
post #40 of 157
What are you saying Mountain Mom? Is there a particular farm that I should go to to pick up my meat and vegies from?
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