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NT March Thread... - Page 3

post #41 of 422
Quote:
Originally Posted by Ruthla
Ok, what's "N&PD"? I know NT= Nourishing Traditions and I'm currently waiting for my library to email me so I can take it out. What other books do you recomend?
This link offers a great synopsis:

http://www.westonaprice.org/traditio...ry_wisdom.html
post #42 of 422
Has anyone cooked the orange cake out of NT?

Also anyone any experience cooking with honey instead of sugar? I figure that organic raw honey from over the harbour is a more environmentally friendly option than shakur sugar shipped half way around the world.

Still working on the liver. I'm planning to try some chicken liver pate this week & get some beef liver to mix in with some jerky as snacks. I have been finding I can tolerate the cod liver oil taste a bit more. I try to think of some of my ancestors having cod head stuffed with oatmeal & fish liver as a treat.
post #43 of 422
Just subbing to learn . . . awesome stuff.

If I wanted to soak flour to make a cake, would I need a dehydrator to do that??
post #44 of 422
Quote:
Originally Posted by Boadicea
Oh, and as to what other books I'd recommend, here's my (not so short) list:
Thanks! I just requested a few of those from my library (gosh I LOVE the online library book request thingie!!)
post #45 of 422
yitlan--please report back on your trip! i bet it'll be awesome. and yummy.

re crispy almonds--i'd just keep baking. i'm baking mine for 24 hours at 170 degrees (my oven won't go lower, but it's convection, so it tends to seem to cook a bit slower than my last oven). i hope i'm not killing something by cooking 20 degrees above!

how do you guys spend so little? i probably spend just over $1000. dh and me and food for a guest or two each week. that's shopping at 4 different stores. i buy fruit leathers for the girls (want to get a dehydrator and stop)--almonds are 7.99 for almost 2 cups! milk is about $4 for 1/2 gallon, organic (tho it'll be $5/gal raw if i ever get put on the list). i am clearly doing something wrong, but we do live in the city. gah.

i just made the nt allday stew for the second time. i left out the cloves and peppercorns and added onions and mushrooms. it is very very good. i'm so freakin proud of myself that i made everything from scratch! i'm currently marinating a potroast in buttermilk. i have never cooked a potroast before. am i going to explode from all this meat?
post #46 of 422
rootzdawta you don't need a dehydrator to soak flour. All you need to do is soak the flour in water & whey or yoghurt overnight. I think you can soak grains like this & then dehydrate them & grind them into flour but that is a whole heap of expensive kitchen equipment! Too much for me on my budget.
post #47 of 422
Anyone else have a butter bell? I've had one for years and I think they should be included on the suggested tools list in NT.

For those of you not familiar with butter bells, here's a couple of links:

Les Daniels Handmade Pottery

Amazon.com Butter Crocks

The Original Butter Bell

They allow you to keep butter fresh and spreadable, all at the same time. I think they should stock them in the grocery in the spot where they're selling margarine now!
post #48 of 422
i just started leaving my butter on the counter. it is gone in a few days. is that bad for the butter?
post #49 of 422
Yes, I'll definitely report back! I love my butter bell. I leave it out on the counter all the time. In the summer, though, I don't use it much. Our house is south and west facing and gets SO HOT. So just taking it out for five minutes renders the butter spradable. I highly recommend them, though.
post #50 of 422
Quote:
Originally Posted by nicolena
i just started leaving my butter on the counter. it is gone in a few days. is that bad for the butter?
Butter goes rancid very quickly. Even in a few days, it's growing stuff in there you don't want to think about.
post #51 of 422
hmmm...I grew up eating raw butter that we just left out on the counter. It was gone in a few days, also. None of us has ever been sick from it, although I can tell when it's gone off.

Seems like if it's raw, all the good beasties should keep the bad beasties in check until you eat it up. 'Course, I used similar reasoning on my SIL about pastuerized butter: it's pasteurized, so there shouldn't be anything growing in it anyway.
post #52 of 422
Wow! 3 pages and it's only the 3rd! Early on the 3rd at that.
post #53 of 422
Subbing for the month!

Im new to the world of NT, and right now, money wise its just not feesible for all of us, but i am wanting to learn as much as possible so when we can afford it I'm ready.

DD, however, is all organic allt he time.

My question is, if you could just pick one part of NT to practice what would it be? I was thinking it would be the organic meat, what about you? And why?
post #54 of 422
What do you all think about freezing food? I made the black eyed beans with chard recipe in the NT book last night. It made about 8 meals worth!!!!! There is no way we can eat that all and money is super tight so I really don't want to give it away or throw any out. Freezing would be great but I am not sure if that is bad. There are fresh herbs, lime juice, soaked beans, and chard in it. Any reason I cannot freeze it?
post #55 of 422
Quote:
Originally Posted by hookahgirl
Subbing for the month!

Im new to the world of NT, and right now, money wise its just not feesible for all of us, but i am wanting to learn as much as possible so when we can afford it I'm ready.

DD, however, is all organic allt he time.

My question is, if you could just pick one part of NT to practice what would it be? I was thinking it would be the organic meat, what about you? And why?
I am with you on this! I am starting with the cheapest things. Soaking grains, flours, and beans and fermenting does not cost any more than actually eating them any other way. It just takes time and organization. So I think of it as developing my discipline until I have enough money to do the easier stuff. We do eat all organic veggies because for us it is not too much more. Since we were vegan, we are very slowly adding animal foods in but only organic, ethically treated, and grass fed/free range. Since we are doing it slowly, the ramp up for extra cost will be slow.
post #56 of 422
You should be fine freezing that. Freeze it in individual meal sizes and you'll have several easy NT-friendly meals already prepared. That's my idea of awesome!
post #57 of 422
Thread Starter 
Yooper, us too at this point. The animal products we eat are CLO, butter and pastured eggs. I am doing beef stock and just getting the bones from a farm that pastures and is organic. The bag is like $1.25 for enough to make a pot of stock. Occassionally I have splurged on pastured ground beef or stew beef from the same farm for dh and dc's. I ate it twice. But the point is I stretched a pound to several nights. I made zucchini linguini with tomato sauce for all of us and dh and dc's each got a couple of meatballs. Veggies, fruits, nuts and beans are still the main parts of our diet. It hasn't been an expensive change for us.
post #58 of 422

Somewhat OT

I seem to remember a couple people here doing BodyTalk...well, I just heard of a practitioner in my area and was wondering if it was worth the money? Have you seen lasting effects with it? Thanks!

Back on-topic: I will get the ice cream recipe as soon as DH writes it down.
post #59 of 422
I am pretty sure that was HerthElde that was doing BodyTalk.

I know many people here who have done it with great success.

Good luck!
post #60 of 422
[QUOTE=Worldshakerz]2babybees...I thought I'd share this recipe that was posted on the local WAP chapter yahoo group I go on. It's for her original NT-ized cereal recipe:

DIANE’S OATMEAL CEREAL

5 cups oatmeal + 4 cups hot filtered water
5 tbsp yogurt
½ cup coconut oil
¼ cup butter
¾ cup honey
fruit(s) of choice (4-5 very ripe bananas, 2 cups raisins, etc)
crispy nuts of choice, chopped
cinnamon, allspice, nutmeg to taste

Mix water, oatmeal, and yogurt in bowl; cover and let sit @ room temperature for 24 hours; Blend in remaining ingredients with your hands after soaking; Spread ¼ inch thick in two jelly roll pans lined with parchment paper; place in 200 degree oven and cook 6-12 hours or until crisp; Cool; break into bite-size pieces, store in airtight container at room temperature.

Serve with cold milk or over yoghurt.


Worldshakerz - This sounds so yummy, but I'd be concerned that the hot water mixed with the oatmeal and yoghurt would actually kill the good bacteria in the yoghurt, thus not neutralizing the phytates. What do you think? I'll try it with room temp water and hope it comes out cuz it sounds so yummy! Thanks for the recipie.
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