NT May Thread - Page 5

[Peri Patetic]

I have had the exact same problem making yogurt from raw milk...I did find I got a better result when I propped open the lid of my yogurt maker to keep the temp a bit lower. But even then it didn't seem quite right. I also drained it to thicken which helped. I will try the yogourmet starter.

[yitlan]

Originally Posted by HerthElde

I decided on taco salad . . . using sprouted corn tortilla chips Anyone have a recipe for taco seasoning?

I just throw in cumin, chili powder, garlic powder and maybe oregano. And some salt. Works for us!

[carnelian]

Just discovered those sprouted corn tortillas

Celrae or provocativa, have either of you made corned beef before? What do you think of the NT recipe for it? Does it look like it would work or should I try for another one?

GaleForce, been wondering how your family has been doing since your uncle's passing.

[Hibou]

Originally Posted by HerthElde

I decided on taco salad . . . using sprouted corn tortilla chips Anyone have a recipe for taco seasoning?

Brown your ground beef (if that's what you're using) with a large onion chopped fine, a few cloves of garlic, and I like to throw in a little coconut oil. Add cumin, chili powder, paprika, corriander, salt and pepper. (be generous with the spices!) Let it fry a few minutes so it brings out the flavor of the spices.

[phroggies]

subbing. . .

[JaneS]

Originally Posted by artisticat

As far as I know raw milk yogurt is always going to be runnier than when using pasturized. I just drain mine a little if I want it thicker. Also when it is curdled and lots of whey on top that usually means it got too hot or too much starter. I have also had the Fage brand greek yogurt curdle, but not the jars with a different brand and I did them same time same way. So maybe try yogurtmet or another good yogurt. I am wondering what bacteria was is the Fage brand compared to the other yogurt I used. I know different bacteria need different ranges of temps. When and if I get time.............

This is the article to read for that:

To Heat or Not To Heat, A Yogurt Question
http://www.westonaprice.org/motherlinda/yogurt.html

I've never had trouble with Yogourmet starter either. I use a 40 watt bulb with a pizza stone in my oven. But raw milk yogurt will always be a weird kind of texture.

[JaneS]

Originally Posted by carnelian

Some more info here However for me the question is not so much whether Carlson's uses or doesn't use synthetics but rather is there an unbiased view of safe and effective levels of Vitamin A? I don't think enough comprehensive research has been done. Something is always being left out of the equation. We all know WAPF views but what things were being taken in along with the A that weren't studied? There's a long and dense article on the greenpasture site about the A issue. It's in pdf form, a dozen or so pages.

The "Vitamin A on Trial - Does Vitamin A Cause Osteoporosis" article at www.GreenPasture.org is copied from a recent Wise Traditions newsletter. The WAPF website only posts articles when their newsletter sells out. Chris Masterjohn did an incredible amount of work showing vitamin D is key to tempering vitamin A ... and why A should come from foods for that reason. Well worth the read.

Sorry, but I think they are it for accurate vitamin A information. Who else is going to do it.. the mainstream establishment still cannot figure out that there is actually a difference between synthetic and natural!

btw, this article on Vitamin A for Fetal Development is good too. Personally I think it says more to me on the consequences of not getting enough in our modern diets and why supplementation is crucial.
http://www.westonaprice.org/knowyour...n-a-fetal.html

I'm reading EFLF and they are recommending 20,000 IU/day for A for health recovery plus eating liver once a week too.

[~Shanna~]

Originally Posted by carnelian

Celrae or provocativa, have either of you made corned beef before? What do you think of the NT recipe for it? Does it look like it would work or should I try for another one?

I'm just finishing up going through my NT book for the first time. I remember hearing here and there little modifications to the recipes in it, how some of the recipes are a little "off". Would there be interest in a thread to list the modifications you've made to NT recipes that have "perfected" them? I'd love the info.......

[Brookesmom]

Wow, already on page 5!

I'd be really interested in a thread on the NT book corrections. I'm afraid to try the recipes. I seem to remember that the salt in the ginger carrots should be teaspoons instead of tablespoons, correct? That's all I've got.

I just got EFLF from the library last night. The recipes in there look great.

Ugh, I went to the dentist today and got x-rays since I hadn't in a few years with being out of state and then pregnant. 4 cavities! I don't eat many sweets or refined carbs but my parents have awful teeth and I've been kind of sidetracked with the baby and not so good about flossing. Now I'm totally freaked about getting cavities filled while nursing. Two of them are where mercury fillings are currently so they'd want to remove them. I'm going to call tomorrow and ask how long I can safely put it off.

Anyone have specific ideas for how I might help my teeth remineralize for the future or at least slow things down. I'm really bummed out today.

thanks, Kelly

[Worldshakerz]

Yeah, I'd also like to hear from anyone that has made corned beef before. I just made some for the first time. I have nothing to compare to, but it seems right. Tastes fine to me, I'm trying to get more raw meats in to my diet. It's a little tough but if I slice and cut into smallish pieces its fine. It's supposed to be good for sandwhiches. I just got some sprouted spelt flour and plan on making some bread. I also want to use some of the corned beef for corned beef hash, DH has been asking for hash.

Another raw meat adventure of mine I tried this week Laab Isaan (Thai style raw beef). Very yummy! My 3 yr old loves it too.

I am so happy with my kefir grains. They are making some really yummy thick kefir. I brew for 24 hours in my cupboard and then stick it in the fridge for a day and its perfect, I love it. I just had some with 2 egg yolks added, some stevia, and some freshly grated nutmeg.

I tried giving my 7 month egg yolk a few times in the past month. The first 2 times no noticeable reaction, she seemed to like it. The 3rd time she puked...not just spitting up....but puked several times. So I guess I'll be waiting much longer on that! I felt so horrible! She still has a quite a gag reflex I think I'm just skipping solids altogether for a bit longer.

[gardenmommy]

I've been making really yummy yogurt with my pastured milk. Since the grass has been coming on the last several weeks, I've noticed a difference in the cream content. Very good! I keep trying to think of a reason to go eat some yogurt, but then I remember that I'm not really hungry. So, then I wait, and forget to eat it!


I'm following the CLO discussion with great interest. It is fascinating to read the various points of view.

[Worldshakerz]

Oh, another corned beef question. Does anyone know how long it will keep in the fridge?

[OceanMomma]

I got some raw manuka honey the other day & we made manuka icecream with the vanilla icecream recipe out of NT. I used honey instead of maple syrup. I was so nice!!!

Tomorrow I am going to make chicken liver pate. I would appreciate if anyone has any good ideas of what to do with beef liver. So far all I can come up with to make it palatable is to blend it up & mix it with mince in anything that uses mince which is seasoned.

Hopefully I am having a day home on friday & I'm going to kraut some kale, render the pig fat I have in the freezer into lard & make some ghee out of the raw butter I have with freezer burn.

If I am feeling really brave, I'll see if I can get some fish heads & make some fish stock. Altho' I may wait for a nice sunny day during the week so dh isn't home & I can have all the windows open & we can hang out outside

In terms of raw milk & yoghurt. I always use my week old milk for it. I have a friend who has goats & she reckons the milk needs to be a day old or more befre it will yoghurt properly. I don't really make yoghurt as such. I have a wonderful culture I use for mine which is similar to villi but milder & more solid. It works with cold milk & I leave it for 24-48 hours. I use it to make cottage cheese as well.

[sebrinaw]

subbing

[sebrinaw]

Trying again

[~Shanna~]

I've just posted a NT recipe corrections thread over at
http://www.mothering.com/discussions...01#post5052801

Please share your wisdom - some of us newbies have been a little scared off of trying the recipes with the wide reports of them being "off"!

[nicholas_mom]

I just bought some coconut oil. Thanks for the recipe for tacos. I am going to try it with the coconut oil!!!

Brown your ground beef (if that's what you're using) with a large onion chopped fine, a few cloves of garlic, and I like to throw in a little coconut oil. Add cumin, chili powder, paprika, corriander, salt and pepper. (be generous with the spices!) Let it fry a few minutes so it brings out the flavor of the spices.

Anybody else have favorite uses for coconut oil? Any advice on whether to alittle or alot in recipes?

[Gale Force]

Originally Posted by carnelian

GaleForce, been wondering how your family has been doing since your uncle's passing.

Awww. Thanks for asking. I was out for a week and since then I've thrown myself into a compulsive data project. My sleep has been poor the last two nights, not because of my uncle, but because of my data obsession.

[phroggies]

[I tried giving my 7 month egg yolk a few times in the past month. The first 2 times no noticeable reaction, she seemed to like it. The 3rd time she puked...not just spitting up....but puked several times.]

Interesting--I had the same thing happen, although I wasn't sure if it was the egg or a stomach virus. Now that DS is close to 10 months I've been trying egg again, but having a heck of a time getting him to eat it. Any tips from anyone, or thoughts on why the puking happens?

[Gale Force]

Originally Posted by phroggies

Now that DS is close to 10 months I've been trying egg again, but having a heck of a time getting him to eat it.

What I do (and the healing the gut ladies will be horrified) is I make a custard and he literally drinks part of it raw. I cook the rest. This kid doesn't eat anything. Some honey makes all the difference. Custard is milk, cream, egg yolk, and a sweetener.