NT March Thread... - Page 5

[JaneS]

Originally Posted by Yooper

I do not have a raw milk source so my only choice is the salt method.

You can use whey from dripped yogurt as starter.

[JaneS]

Originally Posted by carnelian

Still the childrens' snack situation can be tricky sometimes. I haven't figured out a graceful way around the junk so I am just clumsy and direct about it .

I'm also interested in the acid/alkaline balance of foods taken in and am thinking that perhaps the next step will be addressing that balance in our diets. I'm beginning to learn which foods are acid and which alkaline.

I love it re: clumsy and direct, what do you say exactly?

Last night I was having dinner with friends and one of them played a game with me, "I'll name the food and you tell me what's bad about it!" Well of course I had A LOT to say about everything and it went on for quite a long time, too funny.

I could have sworn NT said something about the acid/alkaline issue not translating to certain food properties in particular but the body as whole? Too lazy to walk downstairs to book for the second time tonight to check it out though.

I totally get the whole conflicting advice thing. Makes me CRAZY too

[JaneS]

Originally Posted by artisticat

Yea! I made my own coconut milk today. It was really easy and now I just can't wait to use it. I am wondering if I can use the leftover coconut in something like macaroons though. Most places just say to discard it. Does that mean not use it?

I think it says to discard b/c it's just lot of cellulose fiber. You can probably use it, it just won't act like regular coconut shreds b/c a lot of the oils and taste in it has been stripped out.

[mamaMAMAma]

I would like to make the almond milk drink in the NT book but dd#1 is allergic to dairy. The recipe specifies whey... (with the other recipes I have added salt instead). Since we would prefer the almond milk to be sweet, I'm not sure quite what to do. Any advice?

[lao80]

I like Larabars but they are pretty expensive and not NT. So, I spent about $20 on nuts and stuff. They were super easy to make. I have 4 dozen in my excalibur. That would have cost more then $70 plus I can use crispy nuts. I made cherry pie (my favorite), apple pie, banana cookie, and chocolate coconut chew.

[memory maker]

I just got coconut oil for the first time. What are your favorite uses for it, what can it replace when cooking? thanks for any info on using it.

Oh, man if we keep up this pace we are going to have 30+ pages this month

[cobluegirl]

Carey you can use CO in anything...I love it in biscuits...not NT but yummy...hehe...I also melt it and put it in shakes/smoothies or bake and fry with it....etc...

[cobluegirl]

OT: ps. Does anyone know how to change the background colors?? when the board updated itself it booted my purple/blue colors..I don't like this tan/blue color....

[cobluegirl]

nevermind..I just accidently found it....lol

[gardenmommy]

Is there any way to make chicken noodle soup NT compatible? I had the strongest craving for it while I was sick this last week; when I felt human again, I roasted a chicken, made stock with the carcass, and then made the soup. I figured that had to be better than what comes out of a can!

we use coconut oil is most everything. There are a few things I don't care for it in, but it works well for lots of things.

[MomInFlux]

Did any of you just tip-toe around NT before finally jumping in? I think that's where I'm at - nipping in at the edges but not quite committing. I took a mental leap closer to NT today when I realized the organic milk that DH bought is ultra-pasturized. I don't know why ultra-pasturization grosses me out so much more than regular pasturization, but it does. DH and I have been planning a mini apple orchard, and we have a report on growing apples in Southern California that refers to apples kept in cold storage as "zombies". That's what DH called the ultra-pasturized milk - "zombie milk". I had been thinking that at least even if I don't want to drink the pasturized organic milk, at least I could use it to make yogurt - but with this stuff, I can't even do that! I found a WP article that says you can't make kefir or yogurt with ultra-pasturized milk because it won't sustain life. Yuck.

I think I'm going to make a trip to the HFS tomorrow and get some organic veggies so that I can make ginger carrots and kimchi. Those are the two recipes in NT that I'm really drawn to. Best go get some yogurt draining so that I've got some whey...

[newcastlemama]

Hi all. What is the book called? Nourishing Traditions? It sems like a cookbook when I looked it up on amazon. My best friend is doing this and I am curious about it. I am a vegetarian and very into whole foods. It sounds very interesting. Thanks! Jennifer

[cobluegirl]

MomInFlux

yes..hehe..the NT class I took stated that you should take at least 2 years to get fully into NT or you would bail and become overwhelmed. I am still tiptoeing a lot..lol

newcastlemama yes the book is Nourishing Traditons. It is a cookbook but there is so much more info in the book about diet and health.

[Yooper]

Originally Posted by mountain mom

What kind of salt did you use?

Sea salt.

[Yooper]

Originally Posted by JaneS

You can use whey from dripped yogurt as starter.

How do I get the whey seperate from the yogurt? Can I use pastuarized yogurt? That is all we can get right now.

[mountain mom]

Yooper, was the sea salt refined or course, unrefined?

[carnelian]

To make whey is easy. Just line a fine mesh sieve with several layers of cheesecloth and suspend it over a large bowl to catch the whey. Add a large container of plain full-fat yogurt (pasteurized is fine for making whey). Cover with a plate and leave on the counter for several hours then transfer to the fridge. I leave mine a full 24 hrs in the sieve then I gather the cheesecloth ends into a knot and suspend the now smaller ball of yogurt cheese with a wooden spoon over an empty blender container for another 24 hrs. The result is a delicious yogurt cream cheese and good amount of whey. Sometimes I blend in fresh dill right at the beginning for a dilled cheese.

Salt: lots of folks here like the Redmond's but we use this one and really like it.

[Yooper]

Originally Posted by mountain mom

Yooper, was the sea salt refined or course, unrefined?

Refined. Course would probably have been better, eh? They were out at the co-op when I went last week. I figured refines sea was better than iodinized regular salt.

[Yooper]

Originally Posted by carnelian

To make whey is easy. Just line a fine mesh sieve with several layers of cheesecloth and suspend it over a large bowl to catch the whey. Add a large container of plain full-fat yogurt (pasteurized is fine for making whey). Cover with a plate and leave on the counter for several hours then transfer to the fridge. I leave mine a full 24 hrs in the sieve then I gather the cheesecloth ends into a knot and suspend the now smaller ball of yogurt cheese with a wooden spoon over an empty blender container for another 24 hrs. The result is a delicious yogurt cream cheese and good amount of whey. Sometimes I blend in fresh dill right at the beginning for a dilled cheese.

Salt: lots of folks here like the Redmond's but we use this one and really like it.

Awesome. I will be doing that next time How much whey do you get out of a container of yogurt? And what do you do with the yogurt cheese? Do you use it like cream cheese?

So much to learn!

I am totally afraid of making stock. Going to wait a few months before I even think about actual meat. Dairy is hard enough! Anyone know of a good book with pictures that goes step by step on what to do with meat? It will bea while before I try anything, but I keep a running book wishlist so I know what to get when I get extra cash. I have never ever cooked any type of meat. I have no idea which parts are which, how to get skin off a chicken, how to clean it, how to cut it, nothing. I really mean nothing. None of my friends do either. Even my mom and MIL only know the "defrost a chicken breast" method. Writing this is making my skin crawl.....

[Boadicea]

Originally Posted by Yooper

Refined. Course would probably have been better, eh? They were out at the co-op when I went last week. I figured refines sea was better than iodinized regular salt.

Sea salt is better than regular table salt, no question. With the refined, though, you need to use a lot less, IME. I know money is tight for you right now, so use what you've got and just reduce the amounts a bit until you get to a level you can live with. And as a few PP mentioned, let the current batch sit for awhile and it will reduce the salty taste. Or, you could make another batch with less salt, and cut it half/half with this batch.

This is a learning process! You'll get there, just don't get discouraged. Every little step you make is a step in the right direction.

(Personally I use Celtic Sea Salt, though I know some around here don't like it. You just have to experiment until you find what fits for you, which isn't always easy on a budget, I know.)