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NT September thread - Page 3

post #41 of 157

I am trying...

Hi, I am new to both Mothering and NT. My name is ErinEmily. I have 2 young children. My dd is a 30 week prem. She is slow to gain and seems to be sensitve to dairy. Because of that I began exploring other, better ways of eating. Hibou introduced me to NT. Thanks!

For me it is a slow progression. I am looking for some recipes that have pulses in them. I have some great ones from Hibou but if I keep making the same 3-4 recipes every week my husband is going to go crazy.


post #42 of 157
Thread Starter 
I tried out fitday.com (it was recommended on one of the veg threads, but I think it was by an NTer -- mz_libbie? Man, I wish I had names to go with faces, I'm lost), and it was pretty good. It was fairly easy to find foods and adjust quantities (unlike other food recording sites I've seen). The intention is for weight loss, but I'm just using it for analysis. I plugged in first a typical day following the WAPF guidelines for pg/nursing moms,
Calories Eaten Today
Total: 3044
source grams cals %total
Fat: 184 1654 56%
Sat: 90 808 27%
Poly: 18 165 6%
Mono: 61 549 18%
Carbs: 214 723 24%
Fiber: 33 0 0%
Protein:147 590 20%
Alcohol: 0 0 0%

then what I actually ate today.
Calories Eaten Today
Total: 2428
source grams cals %total
Fat: 121 1093 46%
Sat: 52 467 20%
Poly: 19 167 7%
Mono: 24 220 9%
Carbs: 278 997 42%
Fiber: 29 0 0%
Protein: 75 298 12%
Alcohol: 0 0 0%

Now, the pg/nursing guidelines diet is off, because it didn't specify amounts of veggies, and I forgot to add bone broths. But still interesting.
post #43 of 157
Thread Starter 
My friend sent that plan; I forwarded it to Lindsey. Anyone else?
post #44 of 157
I'll pm ya my email addy. Thanks!
post #45 of 157

Do you need my e-mail?
post #46 of 157
I would love a plan...

post #47 of 157
Originally Posted by Brisen
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?
Yes, I believe Horizon organic sour cream has live acidophilus and bifidus.

I also use this culture starter (can use a bit from previous batch to make next one)... it makes awesome super thick sour cream from both pasteurized and raw cream.
post #48 of 157
Thread Starter 
Thanks Jane; that culture starter looks interesting.

If anyone is wondering what to do with left over brine, it was recommended to me today to use it in salad dressing, in place of vinegar. The specific dressing was l-f brine and flaxseed oil on spinach salad.

I know a lot of people who do traditional canning; I think I'm going to scavenge for some apple cores and make vinegar. Wild Fermentation is really a great book! It has made me feel much more comfortable with fermenting. I have 2 qts of saurkraut, 3 qts of cortido (sort of, I winged it), 8 qts of lacto pickles, and 2.5 qts of pickled beets culturing away in my cupboards. Ginger carrots are next.
post #49 of 157
Originally Posted by nini2033a
Actually I believe you might be talking about what I do. I use raw milk, and make Caspian Sea Yogurt. I add 1/4 cup yogurt into a mason jar of milk and leave it on the counter. With store bought milk it takes about 12 hours to culture(but is a thin drinkable yogurt), with Raw milk we had to experiment and discovered that it take 24 hours, then should be stirred then another 24 hours for a good thicker yogurt. I got my original culture from www.happyherbalist.com
what exactly is in the starter? as in which bacteria? and what's the taste like? thanks.
post #50 of 157
HerthElde -- Thanks for the liver recipes. Bacon fat should make anything taste good, right? I am sure tired of liver.
post #51 of 157
Brisen, I'd love a copy of the plan also.

post #52 of 157
Thread Starter 
I've been trying to pm you artisticat and toraji, with te nt plan, but my browser keeps freezing up (hopefully this post will work, though). Then I realized I could just post the plan here; some of the formatting will be lost, I think, but that's not the end of the world.

Meal Planning Guide

*All with whole, natural, nutrient-dense and chemical-free and toxin-free foods

*Also drink lots of water and/or herbal infusions throughout the day

*Prepare everything the Wise Traditions way


Fresh fruit
Milk, cheese and/or yogurt
Eggs with optional baked beans (2X); Pancakes or French toast (1X);
Muffins (2X); Oatmeal (2X)


Large salad or raw veggies or lunch soup and some raw/lf veggies
Milk, yogurt and/or cheese
Sandwiches (honey and peanut butter, peanut butter, cheese, grilled cheese, cucumber and cheese, tomato and cheese, tuna salad, egg salad, etc.) or Roll and butter (with soups)


LF-Condiments and/or lf-beverages
Main Meal:

Traditional Roast, potatoes and vegetables (1X), make extras to use in soups
Salmon, Cod, Trout or other wild fish, potatoes or rice and vegetables (1X)
Beef vegetable soup, lamb stew, chicken vegetable stew/gumbo, chicken pot pie, beef vegetable pie, other stock-based meal (3-4X) soups with roll and butter
Chili over rice with vegetables, burritos with sour cream, salsa and lettuce, pizza, meat loaf with potatoes and vegetables, meat piece with potatoes and vegetables, meatballs over rice and vegetables, pasta with meat and sauce, lasagna, tourtiere, Shepard’s pie, hamburgers (1-2X, with atleast one including organ meats in dish)


(for F.H.E. and special occasions)

Grape, apple or orange fruit gelatin
Apple pie
Pumpkin pie
Strawberry rhubarb pie
Ice cream (vanilla, orange, mint, strawberry, maple nut, etc.)
Sherbet (orange, lemon, berries)
Strawberry cake
Carrot cake
Lemon meringue pie
Pecan pie
Cheese cake
Spice cake

Oh, in case you’re wondering what the lunch soups are, they’re things like Potato onion, chicken rice/noodle, vegetable, tomato, mushroom, asparagus, broccoli, minestrone and the lighter kind of soups that tend to also have lots of veggies, and I add sour cream to the blended ones.


Happily married to my best friend, Daniel since Sep 2000

Rebekah (June 29 2001), and Nephi (Feb 7 2004)

EDD March 22 2006,

And hopefully many more to come!
post #53 of 157
Thread Starter 
HerthElde, would a blender work for the pate?

Thanks for the recipes!
post #54 of 157
Thread Starter 
There was a post in this forum recently about fish being necessary in the diets of people who have traditionally eaten fish... speciffically Northern Europeans, iirc... and I can't find it. Was it from someone here?
post #55 of 157
Originally Posted by Brisen
HerthElde, would a blender work for the pate?

Thanks for the recipes!
I don't know for sure, but I don't see why not. It's really moist, so it shouldn't wreck a blender or anything - I figure worst case scenario you try it and wind up with a lumpy pate
BTW, dd, 20 months, will lick this pate off the crackers, and even eat it by the spoonful if I'm in the mood to let her. The cats really like it too :LOL
post #56 of 157
Originally Posted by Brisen
There was a post in this forum recently about fish being necessary in the diets of people who have traditionally eaten fish... speciffically Northern Europeans, iirc... and I can't find it. Was it from someone here?
This makes a lot of sense. Being of Norse descent, I actually feel a "pull" to live near the ocean (although I think the other half of me is sort of content here) - hoping to convince dh to move (of course, SK is so inexpensive compared to the west coast, and we've never been east so we don't know if we'd like it). I definitely feel better all around (way healthier actually) when I'm near saltwater and eating ocean fish. I suppose the local fish is better than nothing though (just wish dh could convince his dad to save the carcasses for stock - THEY THROW THEM AWAY!!! AT THE LAKE! uggh, makes me sick on so many levels, not the least of which is the wastefulness of throwing it all in a landfill.)
post #57 of 157
Just found this page with a bunch of links to "period" recipes.
post #58 of 157
I just got a huge stock pot off of freecycle. It's so great. It's massive and it has a ladel with holes in it for scooping out the stuff. I was able to make 3 batches at once. I bought the most amazing meating stock bones at the market yesturday. I had the stock simmering all night and all morning, then I fished the meat out and made beef barley soup for lunch. It was so great. I was getting so tired of making it 3-4 times a week in my crock pot.

I also made the baked beans. I love them. We had them for breakfast with eggs. They didn't take as long to cook this time. I boiled and skimmed them before putting them in the crock, I also didn't add salt until they were cooked. I add extra water and turn the crock on high over night. They turned out great. I think I added an extra 3 cups of water.

I have made a menu plan for the next two weeks and almost every meal is stock based. Thank goodness for the new pot. :LOL

I bought chicken livers at the market. Some little English lady was telling me how wonderful they were compared to other chicken livers. These were from the organic meat shop at the market. I get my chicken stock bones there too. So, I bought a package. I don't know what to do with them. I also bought beef kidney again. They are delish chopped up into meatballs.
post #59 of 157
That sounds great CJR. I wanna come to your house for dinner..lol
post #60 of 157
I have been wanting to ferment pickles. However, a little bag of pickling cucumbers are $7. It would make maybe 1 quart of pickles. I have even had my eye on a pickle pot. I want to live in the country so I can have a garden.

Mountain Mom, did they do pickling cucumbers at the CSA? Are you organizing a group trip? I really want to get involved with this next year.
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