NT March Thread... [Archive] - Page 2 - MotheringDotCommunity Forums

Hibou

03-18-2006, 07:54 PM

I made the liver dumplings with about 3/4 c. almond meal and 1/4 c. sunflower meal. They turned out great. I lowered them into the stock with an ice cream scoop so that they wouldn't come apart because the nut meal probably doesn't bind as well as the flour. The baby had 3 servings!! So thanks for the suggestion provocativa, and thanks for the recipe RidentMama!

Re: fish- In spite of being on the prairie, we eat fish usually at least once a week, and I often bake it because I find it easiest. I just put frozen fillets in a pyrex baking dish (no oil necessary, but you can drizzle in a little), sprinkle salt and pepper over top, and bake covered or uncovered at 325 for about 1/2 hr to 45 mins depending on the size of the fillet. When it flakes easily with a fork when you try to cut it, it's done. If fish is overcooked it will be dry, but IMO it's still good with a little fresh lemon and homemade tartar sauce (the recipe in NT is actually really good). Sometimes for a last-minute meal, I'll pan-fry a fillet for the kids from frozen. It only takes a few minutes.

chasmyn

03-18-2006, 10:29 PM

hi,

i just got a message from Amazon that they are releasing "Eat fat, Lose Fat" in a paperback edition and it is on sale at 35% off right now- making it only $10!! Heres the link if your interested:

http://www.amazon.com/gp/product/0452285666/ref=pe_snp_666/103-8664747-4691004?n=283155

enjoy!!:)

Wahoo! Thanks so much for posting this! I've ordered mine :thumb

Pinky Tuscadero

03-19-2006, 07:54 AM

Do any of you save your bacon grease to use in cooking? I made some really greasy, naturally cured (no nitrates or nitrites) bacon last night and am wondering what to do with the giant pan of grease.
TIA!

Suzy

yitlan

03-19-2006, 09:17 AM

Re: Bacon Grease
I usually plan to make something with it. That is, if I make bacon for breakfast, I try to plan to use it in dinner. I haven't tried this yet, but at the WAPF Western Conference, it was suggested to try frying fruit in it! Bananas and pineapples were mentioned. The first presenter who mentioned it said, "Sounds weird, but it's good!" I hope to try it before too long.

provocativa

03-19-2006, 10:03 AM

Bacon grease stays good forever. Here in the south folks keep it in a jar on the counter, for use in cast iron skillets, but I keep mine in the fridge. I also add the grease of other seasoned meats- brats and sausages, etc. It is great for frying potatoes. Warm bacon grease vinagrette is fabulous for wilted salad greens. It also adds flavor if you are searing meat and plan to deglaze the pan. Back in the day folks put it in cornbread. A good grease blend can add so much flavor to food. In chefie terms, a confit is a meat fried in its own fat. Confit de canard (duck) is classic, incredible French cooking- from the region where goose and duck fat are/were the staple fats- and less heart disease than Americans there, of course.

nicolena

03-19-2006, 03:37 PM

what should i do with sunflower seeds-i don't want to sprout them; dh just wants to eat them. should i make them like crispy nuts? i need fallon's phone number!:lol

that's intense info about price, JaneS--thanks! (a root canal is my biggest fear.... besides something happening to my family. i am so weird about my teeth!)

carnelian

03-19-2006, 04:17 PM

So is everyone eating bacon grease because it makes the food taste good or because it's loaded with vit D?

pattyla here (http://www.applefamilyfarm.com/Cranberry%20Cottage/Kitchen/cranberry%20cottage%20kitchen%20butter%20oil.htm) is some info on butter oil. I think some folks on this thread use it. Perhaps they could step in and share their impressions. I'm a bit wary of how they would test for the actual specifics that Price found. The cows he was getting the butter from were grazing in a very specific location at a particular time of year on fast growing grass. There is such variation in soil composition from region to region. But some mamas here swear by the stuff. I think you can get alot, tho not all, of the same factors in good quality raw pastured butter. The X factor is there too just not to the same degree and it's alot less $$.

Brisen I've got that list posted on our fridge. Quantity alone it's too much for me. So I made up my own daily list using the NT principals as a guide and even then it's hard to get everything in.

On another note the NT granola turned out quite well. It's the first cold cereal we've had in about 2 years. After the initial making of it, it's a very convenient item to have on hand. Not entirely sure about the chi factor tho.

nicolena I'd soak and dry the sunseeds. I thought there was a recipe in NT for that.

Pattyla

03-19-2006, 04:30 PM

Unfortunatly I don't have any access to raw butter at this point. Could i make it out of goat milk? Does that have the activator x in it? The goats get grain at milking time. Would that negate it? All the local goats get grain at milking time so I don't have any other choice for raw milk.

I just want us to get better asap. DD nurses 12-15x a day, every day, and she has slowed down significantly since she was a nb. I'm tired and I'm tired of being a martyr and putting my life on hold for her. I will continue to do it as long as I need to but if this would help us, I'll pay the money to get it.

JaneS

03-19-2006, 04:30 PM

Brisen,

EWG's recs for fish: http://www.ewg.org/reports/BrainFood/pr.html

Pregnant women, nursing mothers and all women of childbearing age, should not eat tuna steaks, sea bass, oysters from the Gulf Coast, marlin, halibut, pike, walleye, white croaker, and largemouth bass. These are in addition to FDA's recommendation to entirely avoid shark, swordfish, king mackerel and tilefish.

These women should eat no more than one meal per month combined of canned tuna, mahi-mahi, blue mussel, Eastern oyster, cod, pollock, salmon from the Great Lakes, blue crab from the Gulf of Mexico, wild channel catfish and lake whitefish.

The following fish are safer choices for avoiding mercury exposure: farmed trout or catfish, shrimp, fish sticks, flounder, wild Pacific salmon, croaker, haddock, and blue crab from the mid-Atlantic.

Pattyla

03-19-2006, 04:37 PM

UGH! I thought that Sea bass was ok! I've been eating it a bunch. Sigh.

I don't eat farmed fish because of dioxin.

JaneS

03-19-2006, 04:44 PM

:hug Patty,

More on X Factor butter in the thread I started in Dental, "Curing Cavities with Nutrition"
http://www.mothering.com/discussions/showthread.php?t=399989

It does contain fatty acids that are antimicrobial. I personally think the evidence for it's ability to facilitate absorption of minerals make it a reasonable choice for anyone interested in healing and does not have continual access to grass fed butter. When you have the time, read Price's book, "Nutrition and Physical Degeneration", it's really amazing.

The companies that I know of that are producing the Butter oil now are specifically testing for the presence of the X Factor utilizing tests that Price described in his book.

I don't know if goat butter contains it? Goat butter is very white. By the way the butter doesn't have to be raw to contain the X Factor, it is not damaged by heat. There are grass fed butters on the market, Kerrygold is one. I think a posted a list last month from Weston Price Shopping Guide.

JaneS

03-19-2006, 04:46 PM

I don't eat farmed fish because of dioxin.

And antibiotics.

Also the feed (grains, corn, soy) they give them changes their body fat composition and therefore it doesn't provide beneficial omega 3's like wild fish too.

artisticat

03-19-2006, 07:49 PM

Brisen re:salmon I have a couple great and easy salmon recipes that taste awesome. One is a maple mustard sauce and one is a rosemary sauce. The maple mustard one is the first recipe I tried when i started cooking fish. I really never look at other salmon recipes becuase I love it so much. Let me know if anyone wants it and I will go dig it up and post.

Brisen

03-19-2006, 09:18 PM

Have a fussy babe in my lap -- just wanted to say thx for the replies & ideas

re: mercury in fish -- in nt, doesn't it say that some of the fish have something that neutralizes mercury? If I find it I'll post back when fussy babe is happy or sleeping :)

Panserbjørne

03-19-2006, 10:07 PM

Yes they do. I believe we can as well. Now I have to dig it up with you!

I want the maple mustard recipe! I want ANYTHING that will make my kids like fish.

Panserbjørne

03-19-2006, 10:14 PM

Brisen: I'm doing my best to follow the NT guidelines for pregnancy. I'm falling short. Maybe we should start a thread and support each other!

Pattyla

03-19-2006, 10:45 PM

Interesting discussion on the gfcfnn yahoo list about the butter oil being the same as ghee. Not sure I followed all of it but it makes me wonder if I could just make some of my own out of that kerry butter I found...

Bia

03-19-2006, 11:21 PM

By the way the butter doesn't have to be raw to contain the X Factor, it is not damaged by heat. There are grass fed butters on the market, Kerrygold is one.

Any opinions on a good daily dose of the kerrygold if one is wanting a good daily dose of the x factor?

mama-a-llama

03-20-2006, 07:30 AM

In 1915 the National Dental Association (which changed its name a few years later to The American Dental Association) was so impressed with his work that they appointed Dr. Price their first Research Director. His Advisory Board read like a Who's Who in medicine and dentistry for that era.
Ok, so how did he go from here, the man of the hour, to today where he's at best unknown, and at worst regarded as a quack?
Between this and reading the filling replacing thread, now I'm scared of dentists too. I knew doctors weren't safe, but always figured dentists were ok. :duh

mama-a-llama

03-20-2006, 07:35 AM

Is there a reason I shouldn't be eating it? Cause I have a great recipe for salmon that involves it--a bacon tomato balsamic dressing.

vermontana

03-20-2006, 07:39 AM

Subbing:)

Brisen

03-20-2006, 07:59 AM

I'll take all the recipes -- they sound delish! :yum

firefaery -- I was thinking of starting a thread, I just wasn't sure if there was enough interest for one. On the other hand, if there aren't very many of us interested in it, our posts will be more likely to get lost, especially with all of this posting activity this month!

On mercury in fish -- NT, pg 32

"Ocean fish that contain mercury also contain substances called alkylglycerols that remove mercury from the body, but organically bound mercury in fish from industrially polluted waters is toxic and has caused deformities and mental deficiencies in the children of Japanese women who ate mercury-contaminated fish from Minimata Bay. A similar contamination poisoned natives near the Hudson Bay in Canada."

So it sounds like she's saying fish naturally contains some mercury, but has the things needed to remove it. But mercury from pollution isn't affected by these things. Do we know, if a fish is rated as unsafe, are they only counting the mercury from pollutants, or are they also including the naturally-occurring mercury?

I thought pollock was safe. Boo hoo! And it's so cheap. We have and could easily eat a meal of it 2-4 times a week.

artisticat

03-20-2006, 09:28 AM

Ok here are the salmon recipes

Double Mustard Maple Salmon

2t olive oil
1/2 c yellow mustard seeds( I always add more cause I like the crunch)
3T dijon mustard
3T maple syrup
1t balsamic vinegar
1/4 t coarse salt
1/4t black pepper
4 6-ounce salmon fillets

Heat oil in skillet over low heat. Add mustard seeds stir to coat. Cover and cook until seeds begin to pop. Turn off heat, but keep skillet covered until popping stops, about 1 minute. Transfer to shallow dish and blend iwth rest. Add salmon turn to coat. Marninate in fridge 20 minutes.

Remove from marinade. Place salmon on foil lined pan. Spoon marinade over each fillet. Broil 5 min, cover with tent of tin foil to prevent scorching seeds. Broil 5 more min or untiil flakes easily.

I love the texture of the seeds. For those that don't like fish maybe double the marinade mixture. The more the merrier for me:lol

This one comes in a close second.

Rosemary Roasted Salmon

1 1/2 lb salmon fillet
4 med garlice cloves minced
2 T olive oil
1 T dijon mustard
1 T finely chopped fresh rosemary
1/4 t salt
1/4 t black pepper

Heat oven to 475F. Place fillet skin side down on foil lined pan.
In small bowl mix garlic, rosemary and mustard. Spoon on salmon. Sprinkle with salt and pepper.

Bake 8-10 minutes.

Both are so easy, fast, and yummy. Enjoy.

Stacy

provocativa

03-20-2006, 10:04 AM

I think most commercially available sea bass is from horribly overfished waters, and nearly becoming endangered, and all the fish sticks at our grocery store contain msg. As for adding fish, my husband (from Germany) eats pickled herring and other gross snack type fishes, and there are some interesting dried fish snacks at asian markets.

carnelian

03-20-2006, 10:44 AM

I usually serve fish, mainly wild salmon, with a cilantro pesto. Cilantro is a natural and strong chelator, removing heavy metals from the body. It's a rather unscientific approach but I figure the cilantro will cancel out any of the metals in the fish :shrug. Of course you don't want to be doing this everyday or even every other day if you're nursing but I imagine once a week or so is ok.

Siana

03-20-2006, 10:51 AM

I want to try the magnesium supplement made by salus-haus, the floradix people. I haven't gotten a close look at the label yet though.I too am interested in the Floradix Calcium-Magnesium Liquid since it's actually available locally! There's also the Floradix Calcium Magnesium with Zinc & Vitamin D. I have no idea which would be better.

Siana

03-20-2006, 11:04 AM

I'm so glad I popped by during the discussion about fish. I had no idea Pollock was not a good choice. Too bad really, because it's so cheap.

I bought some frozen wild pacific salmon the other day (on sale for $0.99/lb). I defrosted one the other day, but when it came down to cooking it, I had no idea how to. The fish was headless and gutted, but still had most of the bones in. I cut off the fins and tail, then cut a couple of steaks. The steaks were tiny, and seemed more effort than they were worth. I just ended up making fillets, pulling out as many bones as I could, but I wasn't impressed with the results. I also thought a lot of fish was wasted by that process.

What's the best way to deal with a fish like this?

Would it be tasty if I just placed marinade inside and baked it whole? It sure would be a lot less effort :)

steffanie3

03-20-2006, 11:45 AM

What's the best way to deal with a fish like this?

Would it be tasty if I just placed marinade inside and baked it whole? It sure would be a lot less effort :)

I would and what a great price!

Panserbjørne

03-20-2006, 12:14 PM

Brisen, let's just start it and see how it goes! If you'd like to, go for it. Just let me know here, since I don't surf the threads all that often. I don't want to miss it!

MomInFlux

03-20-2006, 12:20 PM

Brisen, let's just start it and see how it goes! If you'd like to, go for it. Just let me know here, since I don't surf the threads all that often. I don't want to miss it!

I would join you! I'll be starting to TTC within the next 6-8 weeks or so, and I'm *trying* to follow the WAP pregnancy diet now. It would be awesome to have a thread for support and ideas :love

Brisen

03-20-2006, 01:49 PM

nak

http://www.mothering.com/discussions/showthread.php?p=4790178#post4790178

wap pg & bf diet thread

mountain mom

03-20-2006, 02:12 PM

Just a heads up to all Calgary based NTers..

There is going to be a WAP chapter meeting on March 29th Wednesday. If you want details PM me at MDC!

THANKS!~

nicolena

03-20-2006, 06:31 PM

there is no recipe for soaking and baking sunflower seeds, just info about how good they are sprouted and how they get soaked if you make those sunflower brownies (which perhaps i will...). i guess if you can do pumpkin seeds, i should be fine, eh?

re: fish. nt confused me. and i don't trust the government, but i figure if they say don't eat something, i really shouldn't. but then they say don't drink raw milk. so i end up eating only wild alaskan salmon, overpriced and under-yummy.

has anybody read more about whether we actually can get rid of toxic metals with the help of chemicals in those fish?

and re: dentists being evil--i finally found a dentist i like--but she gave me three or four fillings KNOWING i was breastfeeding. gah! i can't wait to see her in may. i am bringing n&pd with me--i may give her my copy.

cobluegirl

03-20-2006, 07:39 PM

We grill our salmon..it is so yummy that way! THe only way I like it.

mama-a-llama

03-20-2006, 08:27 PM

Here's my salmon recipe. One of the only ways I like salmon.
Salmon with Bacon, Tomato and Caper vinaigrette

1/4 lb bacon, diced
4 6oz pieces salmon filet
olive oil
salt and pepper
1 ripe tomato diced (can peel and seed if desired)
1.5 Tsp capers
1 T chopped parsley
1/2 tsp prepared horseradish
2 tsp balsamic vinegar

Fry bacon and remove from heat.
Preheat oven to 350F. Drizzle salmon with olive oil and season with salt and pepper. Cook over medium heat until lightly browned on both sides. Transfer to oven and cook an additional 4-5 min. Remove from oven.
Add remaining ingredients to the bacon, heat to a simmer, and season with salt and pepper.
Spoon over salmon and serve.

gardenmommy

03-20-2006, 09:54 PM

Hi all, it's been awhile since I've posted, as I've been on vacation. I'm using a wireless connection at my ILs house atm. I have a question about sourcing raw local meats/milk. I tried the eatwild site; seems like there is another site, but I can't remember what it is. Anyone know?

I think all my work on the maker's diet 40-day plan was for nought, as here I am eating junk again. I feel terrible, physically, but am sort of at a loss for how to avoid it. I'm at my ILs, and they eat so much stuff that I just don't even consider to be real food. What's worse, they keep offering it to my DC. I am really irritated about what they consider acceptable to offer to them. Even after I say, no, let's do something else. Fortunately, we are all going home at the end of the week. Can't wait to get home and eat our own good food.

toraji

03-21-2006, 01:38 PM

I have a question about sourcing raw local meats/milk. I tried the eatwild site; seems like there is another site, but I can't remember what it is. Anyone know? http://www.localharvest.org
http://www.realmilk.com

steffanie3

03-21-2006, 02:10 PM

Anyone ever tried yak?

I just emailed a farm that is close to me that has yak. It is pasture raised.

mum22girls

03-21-2006, 03:54 PM

Lurker jumping in to say how much I have learnt from this tread and the very knowledgeable mommies who subscribe. You have been an inspiration, so much so I ordered the NT cookbook and I am waiting with such longing.

I have learned that this year is the year to start living consciously about what my family eat. I have totally fallen for the commercialism of food and not see it as nourishment. I dare not pass this on to my girls, for the first step to loving oneself is to give your body the right nutrient.

Thanks for sharing all your experiences. I can't wait to have my own and to be able to share. Keep sharing

provocativa

03-21-2006, 04:02 PM

My research about natural chelators included not only cilantro, but kelp- for it's natural iodine content, and so some other sea vegetables function in that regard, as well. Since reading that, I have often wondered if people who consume sea vegetables have enhanced coping for excreting the mercury from fish. I love sea vegetable salads at Japanese restaurants, but I've never prepared them at home.

carnelian

03-21-2006, 04:52 PM

That's interesting provocativa. I just googled cilantro chelation and came up with a lot of info. Here (http://www.newconnexion.net/article/05-04/cilantro.html) is a short description. The common dosage seems to be about 1/4 cup of cilantro a day or a few tbsp of the pesto for a couple of weeks. Obviously do NOT do this if you're nursing or pregnant. Also I would be wary of doing this without other support systems in place like high doses of C, lots of water and probably a number of other things I'm not aware of. Some sites recommend this once a year for about 3 weeks as a preventative to heavy metal buildup.

Panserbjørne

03-21-2006, 06:30 PM

Algaes and baby grasses (chlorella, chlorophyll, wheat grass, barley grass) are also great for chelating.

provocativa

03-21-2006, 07:47 PM

My daughter had lead poisoning, so I've studied natural chelation alot. This is a recipe another mom in the elevated lead tribe found:

Cilantro Chelation Pesto

You will need:
. 4 cloves garlic
. 1/3 cup Brazil nuts (selenium source)
. 1/3 cup sunflower seeds (cysteine source)
. 1/3 cup pumpkin seeds (zinc, magnesium sources)
. 2 cups packed fresh cilantro (coriander, Chinese parsley) (Vitamin A source)
. 2/3 cup falxseed oil
. 4 tablespoons lemon juice (Vitamin C source)
. 2 tsp. Dulse Powder
. Bragg's Liquid Aminos
DIREctions:
Process the cilantro and flaxseed oil in a blender until the cilantro is chopped. Add the garlic, nuts, and seeds, dulse, and lemon juice and mix until the mixture is finely blended into a paste. Add a squirt of Bragg's Liquide Aminos to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.

Obviously, you don't want to heat it or you'll mess up the flaxseed oil's goodness. Any kind of chelation is risky, because the goal is to move imbedded heavy metals out of different tissues and into the bloodstream, for hopeful excretion. That means the metals, knocked out of place into the blood, could more easily pass the blood/brain barrier, should permeability occur (or already be present). If any chelating food/herb gives you headaches, stop it right away. Ditto if a kid is grumpy after eating it. The pesto is strong but good. I mixed it with cream cheese and used it as sauce for ground pork or turkey sloppy joes.

provocativa

03-21-2006, 07:47 PM

sorry, double post

JaneS

03-21-2006, 08:08 PM

Any opinions on a good daily dose of the kerrygold if one is wanting a good daily dose of the x factor?

I have no idea, but that is a very good question... I think it takes something like 20lbs of cream to make 1lb of X factor oil. Which is XX many doses... but that route of trying to figure it out is making my brain hurt!

If anyone would know it would be the people at Native Nutrition Yahoo group, see this for in depth butter discussion! :lol
http://onibasu.com/archives/nn/12292.html

Also Kerrygold may be grass fed, but grass fed butter doesn't necessarily contain the X Factor year round. Only in spring and fall when grass is growing very fast. Also depends on quality of grass and fertility of the soil.

JaneS

03-21-2006, 08:10 PM

:wave mum22girls

Hope you get your book soon. It's such a mind blowing read the first time around. At least it was for me.

JaneS

03-21-2006, 08:11 PM

Gardenmommy,

You should also email your WAP local chapter leader. They might know of a lot more in your area, ours sure do.

nicolena

03-21-2006, 08:36 PM

welcome mum22girls! i ordered NT too just off the enthusiasm of last month's nt thread. i cannot tell you what a difference it has made! i had the first pain free period of my life! i started soaking things even before my book came (i was so eager:lol )--i hope yours comes soon!

gardenmommy

03-21-2006, 09:19 PM

Thank you Toraji and JaneS. I am pretty well set right now where I live (I get raw milk, cream, butter, and fresh eggs, and pastured beef from my parents farm). I have a good source for organic/pastured poultry. However, we are considering a move, and I'm trying to see what my options are for good food in that area. I really hate to move away from my current food situation, it's so convenient and cheap! However, finances and Dh's business dictate a change of locale, so..., well, I'm sure you are all familiar with that song and dance!

mum22girls

03-22-2006, 08:35 AM

Thank you JaneS and Nicolena. I know I will have plenty of questions in the future so I will be subcribing. Any advice as to where to start. I have a lot to learn.

Brisen

03-22-2006, 08:37 AM

Thanks for the recipe, mama-a-llama. Looks yummy!

gardenmommy, sorry to hear your problems. I remember reading about you going through the Maker's Diet; I'm sure you'll manage to get "back on track" once you're home.

No chelating when you're pg or nursing? I guess I misunderstood what it meant. I figured something bound the metal so your body wouldn't hold on to it and you could just pass it out -- like using activated charcoal to sop up poison. Sigh. So frustrating! So, it sounds like I should be planning to eat a lot of wild salmon?

provocativa

03-22-2006, 09:19 AM

When I was in Scotland and Ireland, the grass was still bright green in the winter. It may in fact grow all year round (less in winter of course).

I emailed our state WAP leader, and he didn't answer me. He produces amazing stuff (milk, meat, produce, and he just remineralized his soil)- but he is simply too far away. I asked him for other sources of raw milk closer to me. I know that's rather rude, but I read the WAP chapter guidelines and he is supposed to disseminate info. I KNOW there is a source closer to me. I live in a city smack in the middle of the southern heartland, there are cows everywhere and my mother used to drive 20 minutes to pick up raw milk when I was a child. Okay, I emailed him again just now. But if he doesn't answer this time. . . . grrr.

provocativa

03-22-2006, 09:22 AM

Another double post. Off to troubleshoot the mouse.

carnelian

03-22-2006, 09:38 AM

.

No chelating when you're pg or nursing? I guess I misunderstood what it meant. I figured something bound the metal so your body wouldn't hold on to it and you could just pass it out -- like using activated charcoal to sop up poison. Sigh. So frustrating! So, it sounds like I should be planning to eat a lot of wild salmon?

Yes, it passes it out but it would come out in anything excreted and breastmilk would be one of those things.

One thing that pasteurized butter doesn't contain is the wulzen factor, this is lost during heat. And of course all the natural enzymes. Kerrygold tho is significantly darker yellow than reg butter.

Provocativa :hugs how is your daughter doing now?

provocativa

03-22-2006, 10:00 AM

Interestingly, she SEEMS fine. Doctors don't really care, and can't treat, poisioning that isn't high enough to cause severe disability. Lots of evidence indicates that breastfed children with good diets (adequate iron, calcium, and C) tolerate metal poisoning better than others. And when she was little and we didn't know about the lead (damn landlord) she ate a diet similar to that which is recommended for kids with autism- brain food. My nutrition obsession perhaps saved her many ill effects. It has really been a 'food is your best medicine' experience.

carnelian

03-22-2006, 10:25 AM

My nutrition obsession perhaps saved her many ill effects. It has really been a 'food is your best medicine' experience.

Yes, the fact of food as medicine influences more and more of my food purchases and preparations. I'd forgotten about iron being a good chelator as well.

Oregonicmama

03-22-2006, 10:31 PM

all this butter talk has really sparked my interest. I love the Kerrygold, it is so dark and so yummy. But on the WAPF site they recommend using Organic Valley or if you can't get that, to use Tillamook. So I have been using those two. But the Kerrygold seems better. Does anyone know why they recommend those brands and not the Kerrygold? I thought with the Tillamook it might be b/c the grass here (in OR, where Tillamook is) never dies like in IRE, but Tillamook is a much lighter shade of yellow, and I doubt they pasture their cows.

Things here have been pretty non NT for us lately. DP went to CO for a couple weeks and the day before he left I pulled a muscle right underneath my breast!! OUCH!!! I thought I broke a rib at first, but couldn't figure out how the heck that would have happened. So anyway, the pain combined with being the only adult in the house has stunted my abilities in the kitchen. I feel crappy and the kids are fussy. I've been trying to at least keep up the protein and whole grains, and drinking lots of kombucha (for me and younger dd, older dd hates it, but the baby drinks it like chocolate milk!). I was finally able to do some cleaning today, so I'm hoping the cooking will pick back up soon.

I'm thinking about buyingt in on a cow at my friends farm. he says if i can find someone to split it with me (or not, but i couldn't handle that much meat) he'll get an extra one for me. He says he will pasture them, but what else should I ask him?

Are any of you in the Boulder area? DP wants to move there (he wants to move everywhere he goes that isn't here), so I'm playing along and doing a little research. How is the raw dairy and good meat access out there?
Is there an active WAPF group?

OceanMomma

03-22-2006, 11:11 PM

The cows in this country are all grass fed so anchor butter & NZ lamb will all be grass fed.

I have a question someone asked me & I didn't know the answer. If we are supposed to presoak all our grains, nuts & seeds, what about tahini ? Is that OK to eat ? I did notice NT has a couple of tahini recipes.

Oregonicmama

03-23-2006, 01:18 AM

re subbing

why do i keep losing my subscription?

mountain mom

03-23-2006, 09:16 AM

Hibou

03-23-2006, 01:41 PM

Regarding Tahini and other nut butters: We used to eat raw nut and seed butters before learning about crispy nuts and phytic bonds and all that jazz. Now when we buy nut butters or seed butters such as tahini we buy roasted. I figure you lose a little of the nutrients this way but at least it digestable.

I learned recently that raw nut butters clog the liver over time. Hmmm.

So what if you make your own tahini? Is it actually feasible to soak sesame seeds? Of should you just roast them a little?

I was actually wondering the same thing about flax. If you use ground flax, or hempseeds for that matter, is it okay to just eat raw, or should something be done with it first?:scratch

mountain mom

03-23-2006, 02:17 PM

I haven't ever made tahini but I would think roasting the seeds a bit would help. Soaking then roasting? Sprouting then roasting? Hmmm.

I always soak hemp hearts before I eat them. I usually soak them with the oats in yogurt and eat raw in the AM. (raw, fermented that is.)

gardenmommy

03-23-2006, 02:37 PM

brisen, I've been doing very well since my experience with the maker's diet. My metabolism is doing well, my sugar cravings have all but disappeared, and I'm much better at choosing fresh and raw fruits/veggies.

The last two weeks have been rough, just because we were out of town. However, it has really fueled my commitment to good eating, as I've realized that my body doesn't like what I've been eating for the last two weeks. I have felt terrible! I don't want to go back to that way of eating.

The metals issue is really interesting to me. I have searched for symptoms of metals poisoning/toxicity, and the results are pretty vague. How do you KNOW that you or your children are toxic? Are there definite symptoms that you have seen? Or did you have a blood test, and that's how you determined the toxicity?

I would love to have my fillings removed and do a cleanse, but, of course am not really comfortable doing that while still BFing.

gardenmommy

03-23-2006, 02:44 PM

gardenmommy

03-23-2006, 02:52 PM

Ok, and yet another question. My Dh and son have been away for several weeks (long story, don't want to get into it here), and have been eating LOTS of junk. My dh is (I think) planning to do the maker's diet 40-day plan, just to get him out of this rut. He wants to lose some weight and get away from his sugar habit.

My ds is SUCH a sugar addict. He's 7, and he's definitely got his own ideas about things. How can I help him break this sugar thing and steer him toward healthier eating? I really don't want this to be an issue in our relationship, but I can see that he would feel so much better just by eating better. He's complaining of his joints aching, of having growing pains, I'm seeing dark circles under his eyes, and what looks to me like a cold sore or something. I'm sure his immune function is somewhat suppressed, and I'm sure that all the sugar he's eaten hasn't helped his mineral levels any.

At the moment, I'm planning on doing lots of smoothies, plenty of fresh veggies and fruits (I can get awesome organic produce through my co-op), limiting the grains (breads, baked goods, rice, pasta, etc). No sugars, other than what's already in the fruit/veg. Maybe a drizzle of honey on some berries or something, but very limited. Oh yes, CLO and bone broths, homemade yogurt/kefir.

I may try to find a good mineral supplement.

Any thoughts?

MomInFlux

03-23-2006, 02:59 PM

I have another question. I bought irish steel-cut oats (the real thing in the tin can!) for the first time today. Can I soak them and cook them like regular rolled oats? or is there some trick that I don't know about?

I don't know if this is the *right* way, but here's what we do: In the evening, bring 4 cups water to boiling. Add 1 cup steel cut oats and 1/2 cup raisins (we just like raisins). Bring back to boiling. Turn off heat, put on lid, let sit overnight. By the time we get to them the next day, they've soaked for 12 hours or so. We heat and eat. Except we like "dry" oats, so DH does this thing where he seives the oats before we eat them (spins them around in a mesh colander). We add butter and syrup. Yum.

MomInFlux

03-23-2006, 03:04 PM

Thank you JaneS and Nicolena. I know I will have plenty of questions in the future so I will be subcribing. Any advice as to where to start. I have a lot to learn.

Welcome! As a recent newbie myself, I suggest just reading the book, reading this thread, and jumping in with questions. There's a mention earlier in this thread, I think, about how it's recommended that one take about 2 years to ease into a full NT lifestyle. It can be overwhelming, but if you change one thing at a time, you'll be well on your way :love

carnelian

03-23-2006, 03:58 PM

Re tahini, it's suggested to add a small amount of flax oil to balance out the omega 6s found in tahini. I believe there's some discussion of it in NT somewhere. Like mountainmom we also buy roasted since soaking such a small seed seems somewhat labor intensive.

Vaquitita

03-23-2006, 05:31 PM

i've been lurking and reading for awhile, and am really intrigued by the NT diet. In fact, it sounds alot like the way my mom fed us growing up. I have since strayed away from healthy eating and am trying to make my way back (though I'm probably still much better than the SAD). I'm waiting for my NT book, but in the meantime could someone tell me how to soak grains, sprout stuff, etc. so that I can get started?

Thx Much!
R

Vaquitita

03-23-2006, 05:34 PM

subscribing...

pnutS4us

03-23-2006, 05:46 PM

hi all! :wave

I have been reading all the posts on this thread and I am really intrigued by NT. I am thinking about picking it up here after dh gets paid at the end of the month... I have been doing the fat resistance diet, mostly to break me of eatting sugars, artificial sweeteners and white flour/rice/pasta. Here is the link if you would like to look it over. http://www.fatresistancediet.com/frontpage.htm Oh and to also increase the amount of veggies I have been eating. I am wondering about how it would work to switch over to NT from FR. I have been diagnosed with type 2 diabetes, and I really want to get the weight off, be healthier, get pregnant and tell my dr that he can have the scripts back for my diabetes meds--would NT help me with this?

I have been eatting a lot of veggies--every meal--from 2 cups of spinach or arugula with my eggs in the morning (I eat just the whites right now) to salads at lunch and dinner-also snacks, fish 3-4 times a week, beef once a week, chicken and one night a week with a bean meal. I also eat nuts at least twice a day, usually either 12 raw almonds or 8 walnut halves at a time. I have also really upped my intake of green tea (3 cups a day--I am taking extra folic to counter act the issues with green tea and folic acid ) I have been using EVOO for my fats, natural non fat yogurt (Nancy's organic). Oh and I am also eating berries and using pomagranate juice and blueberry and cherry concentrates.

Ok all you NT experts--how hard of a transition would it be?? I am working on going organic as well. Just tired of how my body has gone the past decade (having an abusive former relationship didn't help) and I want to gain my health again and spend as many years as I can with my dh. :love

Oh and I am subscribing :) ps--I have also added flax seed and whey protien in my smoothies as well.

JaneS

03-23-2006, 07:21 PM

Thank you JaneS and Nicolena. I know I will have plenty of questions in the future so I will be subcribing. Any advice as to where to start. I have a lot to learn.

It will take a while, do a little at a time and don't overwhelm yourself!

A good place to start is the site tour at www.westonaprice.org

JaneS

03-23-2006, 07:26 PM

JaneS

03-23-2006, 07:40 PM

The metals issue is really interesting to me. I have searched for symptoms of metals poisoning/toxicity, and the results are pretty vague. How do you KNOW that you or your children are toxic? Are there definite symptoms that you have seen? Or did you have a blood test, and that's how you determined the toxicity?

I would love to have my fillings removed and do a cleanse, but, of course am not really comfortable doing that while still BFing.

I've researched the metal thing extensively. DS is toxic/ :( Surprisingly my hair tests are pretty okay. I thought he was due to my 10 fillings (which I've just had removed thru safe www.iaomt.org protocol). And his sleep, digestive and sensory issues. When I was searching on his symptoms, autism sites kept coming up, with mercury toxicity in particular. I started reading and reading... and reading. I think in kids as well as adults it can take many forms.

See some symptoms here:
www.noamalgam.com

I know my nutrition at the time of getting pg (just coming off a mostly vegan diet) and suppressed immune system (fillings and multiple rounds of antibx) had something to do with my body holding onto metals.

Blood only tests recent or ongoing exposure, metals dont' hang around in the blood, they are stored in organs, including the brain.

Andrew Hall Cutler's book at the link above is the definitive source I've found, very well researched. He recommends hair testing, the Hair Elements test from Doctor's Data which tests 16 heavy metals and 23 minerals. The mineral transport can reveal toxicity issues in ways metals tests cannot.

More about hair testing from the Autism-Mercury Yahoo group files:
http://home.earthlink.net/~moriam/
(Cutler answers questions there)

Hibou

03-23-2006, 07:59 PM

My ds is SUCH a sugar addict. He's 7, and he's definitely got his own ideas about things. How can I help him break this sugar thing and steer him toward healthier eating?

Lately I've been trying to make a plate of fresh, healthy snacks right after breakfast, and right after nap time. The kids usually have it cleaned up within a couple hours without really noticing it. It also keeps them from nagging me for snacks.

The other thing I'd suggest is that you could maybe take him to the produce section and let him pick out whatever he wants...grapes, berries, apples, etc. I find my ds is more likely to eat it if he picks it out himself.

I have been eatting a lot of veggies--every meal--from 2 cups of spinach or arugula with my eggs in the morning (I eat just the whites right now) to salads at lunch and dinner-also snacks, fish 3-4 times a week, beef once a week, chicken and one night a week with a bean meal. I also eat nuts at least twice a day, usually either 12 raw almonds or 8 walnut halves at a time. I have also really upped my intake of green tea (3 cups a day--I am taking extra folic to counter act the issues with green tea and folic acid ) I have been using EVOO for my fats, natural non fat yogurt (Nancy's organic). Oh and I am also eating berries and using pomagranate juice and blueberry and cherry concentrates.

Ok all you NT experts--how hard of a transition would it be?? I am working on going organic as well. Just tired of how my body has gone the past decade (having an abusive former relationship didn't help) and I want to gain my health again and spend as many years as I can with my dh.

Welcome! It sounds like the diet that you are currently on limits fats, and this is one big difference that I can see with NT. It also sounds like you are eating a variety of meats, nuts, and legumes, which is great. Probably the biggest change you will find is in the preparation of the food itself. This just requires some forethought to have things like broth on hand, and soaking/sprouting in time for you to use grains/seeds/etc. If you are already doing a menu plan, you can easily slot those extra tasks in there. (Check out the NT meal planning thread in the menu planning forum.) Other than that, you might slowly work towards getting some fermented foods in your diet (check out the yogurt/kefir and fermented veggies threads), and organ meats:wink . I would suggest you check out sources (if you haven't already) for grass fed meat and milk. But, go slowly and take your time! It can be easy to get overwhelmed in the beginning. Good luck to you!:thumb

nicolena

03-23-2006, 09:25 PM

I've researched the metal thing extensively. DS is toxic/

:hug JaneS--i'm pretty sure my girls are too. i'm hoping i can get my pedi to test them in two weeks. otherwise it's directlabs or possibly nashua natural health. i've been breaking down about this. can i ask--did people say he was fine, tell you not to worry? that's what everyone has told me, but just tonight dh said we should pursue it.......

gardenmommy

03-23-2006, 10:02 PM

Hibou, I really like that idea, of taking him with me. I will try to involve him in the purchase of what we eat. Sometimes it's hard to get him involved in menu planning just because we don't always have a large choice of meals to eat. Sometimes we eat what we eat because that's what's available, kwim?

However, I can get his input in several places, and I know he likes to help in the kitchen. I think he would also like snacking on a plate of stuff. He likes being able to choose his own snacks, which is fine, as long as all the choices are acceptable!

I usually try to only keep food in the house that I am happy for my children to eat. The exception to that is that sometimes I have items stashed for my own personal enjoyment (hey, I need something just for me sometimes!) or a special recipe.

Thank you for the ideas.

JaneS, I followed your amalgam link. It was very interesting. I'd like to read that book. Do you think I could pick it up at the library, or is it something I'd likely have to purchase?

I'm not sure if any of us meet the criterion for amalgam poisoning. I know that I would like to get rid of these stinkin' rotten fillings! Too bad I didn't know then what I know now!

gardenmommy

03-23-2006, 10:06 PM

I'm feeling rather virtuous, NT speaking. I have broth cooking in the crockpot, oatmeal soaking for breakfast, and chickpeas soaking for hummus. I also have kefir on my counter doing its thing, and a boatload of organic fruits and veggies awaiting eating time.

For dinner, I roasted a yummy chicken (the carcass is making said broth), sweet potatoes, and steamed some broccoli. Very tasty, and my girls gobbled it all up. Oh, and it was all topped with delicious raw butter! Tomorrow, I am going to make yogurt.

provocativa

03-24-2006, 05:14 AM

Well, I am a little angry at Fallon since my falafel didn't turn out right last night, and I feel like I need to look up every recipe somewhere else and then NT it. Sometimes I question her science when the recipes aren't the best, but then I realize alot of scientists aren't good cooks. I prefer my oats soaked in H20 with whey + salt, rather than yogurt. And, if you can find bulk oats cut twice, they are alot cheaper than Irish Oats (cut 3 times). You can run the twice cut ones in the food processor a bit if you like. I think I recall Fallon said it's not necessary to soak flax, it's low in phytates. And perfection isn't necessary, people, unless you're dealing with serious gut related illness. Unless you eat a ton of tahini, I'm sure a spoonful of raw or plain roasted here and there won't kill you.
As for metals, my daughter had a significant breast lump, it got bigger over time- and the nurse practitioner wanted to test her blood for something - I said well, if I'm going to poke her do a complete workup- and the metals emerged. She was 17 months old- nevermind that the Pediatrics protocols recommend testing for lead much earlier than that. I have never done a hair test, it is hard to bring myself to do it. She got a haircut 2 weeks ago, and I saved some hair, but we don't have the money this week to pay for a test. We know her highest level was likely when she was crawling, as the painted floor tested highest for lead. My landlord's husband owned a floor refinishing company, so I had figured the floors were safe! Lead is different than mercury- less damaging at low levels. I am lucky to never have had a cavity, and I am so glad I ran into Mothering mag and stopped vaccinating early, before she was old enough to crawl on the lead floor. I shudder at the horror of a higher risk MMR vaccine with mercury might have done to her when her lead level was high. I'm sure that combo would have crossed the blood brain barrier and caused some damage. I have employed food-based chelation/protection. Liver support first, and never fed a chelating food when irritated in another way, since I figured any sign of illness could indicate greater permeability in the gut or blood/brain/barrier. Always a high brain fat diet. My daughter is allowed to eat butter.

mama-a-llama

03-24-2006, 11:37 AM

Regarding Tahini and other nut butters: We used to eat raw nut and seed butters before learning about crispy nuts and phytic bonds and all that jazz. Now when we buy nut butters or seed butters such as tahini we buy roasted. I figure you lose a little of the nutrients this way but at least it digestable.
So does the roasting reduce the phytic acid as soaking would? I like pb, and wasn't looking forward to having to make my own, so if roasted is acceptable I'd be happy.
Also re: nuts, after soaking you have to dry them slowly, in a slow oven? For how long. Yeah, I know, I really should just shell out the dough for NT.

mountain mom

03-24-2006, 06:20 PM

Hibou

03-24-2006, 09:08 PM

My dh is so busy and on the go so I make a nut butter, coconut butter, nuts and oils bar for him.

I've been looking for a good nut-bar recipe. Care to share yours? tia!

Panserbjørne

03-24-2006, 09:09 PM

I definitely struggle with the raw nut butter thing. I am more afraid of the acrylamides in roasted though. Alas, it's just one more thing to make from scratch!

mama2j&t

03-25-2006, 06:57 AM

Really, soaking is the real sure fire way to get that phytic bond to break, sprouting too. Roasting? Maybe. I am not sure. I do know raw nuts are undigestable so I am just trying to find the medium in that. My dh is so busy and on the go so I make a nut butter, coconut butter, nuts and oils bar for him. So we need the nut butter to be a staple.

So when you make nut butter do you follow the NT directions? The recipe in NT says to grind crispy nuts and add it to coconut oil. I just wonder if there is a way to make nut butter without having to add a whole bunch of coconut oil. Not that it's bad, just quite pricy with how much nut butter we use around here. Could you just soak the nuts and then grind into butter without drying them first and would that result in a more creamy butter without needing to add so much co? thanks!

mama-a-llama

03-25-2006, 07:20 AM

Could you just soak the nuts and then grind into butter without drying them first and would that result in a more creamy butter without needing to add so much co? thanks!
I think it will not be like what you think of as nut butter . I did it trying to make nut yogurt, and it was pretty wet and runny.

Panserbjørne

03-25-2006, 07:40 AM

It depends on what you are used to. I make macadamia and hazelnut butter simply because I can't find it. IF you process it a long time you come up with nut butter. It's exactly like the raw nut butter I buy-not that solid until refrigerated, and even then not like roasted. THe only nuts I have to add oil to are cashews. Everything else you just need to process until the oils are released on their own.

nicolena

03-25-2006, 07:46 AM

this is good info--i've been wondering about nut butters. especially if the nt nutbutters are the right consisentency for scd recipes. seem maybe a little runny (too much added, delicious cocunut oil), but so far it works ok. i haven't experimented much because nuts are soooooo expensive. but they're delicious and becoming a real staple here.

Oregonicmama

03-25-2006, 02:22 PM

mountain mom,

i would love this nut butter bar recipe too. my DD and DP are pb freaks!

TopazBlueMama

03-25-2006, 06:52 PM

So when you make nut butter do you follow the NT directions? The recipe in NT says to grind crispy nuts and add it to coconut oil. I just wonder if there is a way to make nut butter without having to add a whole bunch of coconut oil. Not that it's bad, just quite pricy with how much nut butter we use around here. Could you just soak the nuts and then grind into butter without drying them first and would that result in a more creamy butter without needing to add so much co? thanks!

Do you have a juicer that you can run it through? I have an Omega that I use the blank on it for nut butters and sesame seeds for tahini. It does it very well, and I haven't found a need to add to much oil or water to anything.

pnutS4us

03-25-2006, 10:57 PM

Well...

you forced me to it :lol I went out today and picked up a copy of NT and a copy of Eat fat loose fat. DH is totally on board, cause he has felt for a long time that the way we (as a society) eat today is not the best, and that we should be eating the way our forefathers(and mothers!!) ate! So I am going to pour over the books this week, and start implementing this coming weekend. I love to cook, so I am actually looking forward to making broths and other fun things. Dh didn't even blink an eye when I was talking about getting our own grinder to make flour.

Okie dokie... gonna go read for a bit and then turn in--

'talk' to everyone in the am!

cobluegirl

03-26-2006, 12:13 AM

Cool....my dh is for the most part on board too..but we still vary in some things...ie things like splenda..of all things....I can't talk him into a grinder yet as money is really tight..someday. I have a hand mill..but don't like it....

provocativa

03-26-2006, 10:17 AM

When I make nut butters, I add only a tiny amount of oil. It varies each time.

Gale Force

03-26-2006, 10:27 AM

Enzyme inhibitors are the reason to soak nuts, phytates the reason to soak grains and legumes.

What I wonder about enzyme inhibitors is if they inhibit more than the enzymes in that particular food. Phytates actually tend to bind less than the mineral content of the food they are in, so you still get 10-15% of th minerals in the food even with the phytates. But I read something somewhere, can't remember, that suggested the enzyme inhibitors could effect more than the enzyme load in that particular nut, for instance.

If I were less than a 3.5 hour drive to a decent library, I'd go look that up today.

Welcome new ladies.

DevaMajka

03-26-2006, 01:44 PM

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.

I made this yesterday, and had it for breakfast- yummy! I ate it with some failed yogurt. lol. It tastes like yogurt, but is really thin- it goes REALLY well with the cereal! Next time, I think I'll use more fruit (I used frozen rasberries that I wanted to use up). Thanks for sharing!!!

mom2zsel

03-26-2006, 06:58 PM

My dh is so busy and on the go so I make a nut butter, coconut butter, nuts and oils bar for him. So we need the nut butter to be a staple.

Please share-my kids have narrowed it down to four foods that they miss from pre-NT/SCD days-my homemade granola bars being one. I would be a hero if I could replace them....thanks!

squirrelletta

03-26-2006, 07:45 PM

So, Im trying to fuiger out what to do with the yougert cheese I have left after the whey right.
I'm not into bagels or bread and I was JONESING for some cheesecake tonight. So I mixed powdered sugar, choc chips and vanilla with the yogert cheese and drizzled it with hearsys syrup and I'm eating my "NT canolli filling" out of the bowl right now! :bag:

I'm totally going to NT hell!!!!! ITS SOOOOOO GOOD THOUGH! :firedevil

gardenmommy

03-26-2006, 09:14 PM

I have a quick kefir question. How do I know when I can split my grains? I have two largish clumps (probably about the size of a grape) and several smaller babies.

tayndrewsmama

03-26-2006, 09:17 PM

I have a quick kefir question. How do I know when I can split my grains? I have two largish clumps (probably about the size of a grape) and several smaller babies.
:bag: You can split kefir grains?? Tell me more please... :innocent

bluets

03-26-2006, 10:37 PM

subscribing...

i just flipped through my new copy of NT over hte past few days.... i'll be doing this very slowly. my dh is a little stubborn (like a mule) about giving up certain foods (like Jif and grape jelly), so i have to be sneaky. at least he ate the chicken stew i made with mashed/pureed butternut squash (bah - the man claims to not like squash but when he doesn't know it is there, he'll eat it).

i saw the few posts about fish and a comment about pickled herring, to which i'll add my own comment. it is definitely an acquired taste. VERY tasty on sourdough rye bread with pickled onions (that were pickled with the herring) and sour cream [if i can get my mom to re-learn email, i'll see if she can send me the bread recipe so i can share it]. i'm hungry just thinking about it. this was a common snack at my grandmother's house, coupled with sorrel soup (another acquired taste).

i have my 2nd batch of coconut milk yogurt in the yogotherm. ds and i are dairy free for a bit so i'm on a huge experimentation to get some edible probiotics - i jsut can't remember to take silly pills.

as for coconut oil... for dinner i did roasted potato wedges with coconut oil, salt, pepper, paprika in the oven and dh couldn't taste the coconut. the steamed broccoli with coconut oil was another thing - it had a distinctly coconut undertone (but i've got such a huge craving for that flavor right now so it doesn't bother me).

i did a dumb thing last night. i thought i was using icky brown rice (packaging long since tossed and only cooking instructions in the container), so i didn't bother to soak it. i learned the hard way that i need to soak it.

what i want to know is how to fit NT into a routine when both adults WOH. our mornings are crazy. our evenings are crazy. we aren't organized enough to make lunch routinely (what would an NT and portable lunch look like anyway?). i have 3 hours max in the evening after ds goes to bed, and in that time, i finish up lose ends for work, do laundry, get the milk bag ready to go for the morning, catch up on reading and MDC, do bills, etc. i keep wanting to make a batch of dairy-free (coconut oil) oatmeal cookies but can't for the life of me find the time to do it. any tips to share?

Ruthla

03-27-2006, 11:09 AM

what i want to know is how to fit NT into a routine when both adults WOH. our mornings are crazy. our evenings are crazy. we aren't organized enough to make lunch routinely (what would an NT and portable lunch look like anyway?). i have 3 hours max in the evening after ds goes to bed, and in that time, i finish up lose ends for work, do laundry, get the milk bag ready to go for the morning, catch up on reading and MDC, do bills, etc. i keep wanting to make a batch of dairy-free (coconut oil) oatmeal cookies but can't for the life of me find the time to do it. any tips to share? Do you have a crock pot? Could you assemble dinner in the crock pot in the evening, then put the crock in the fridge, and then put it back in the crock pot and turn it on before leaving for work? If you want to soak any beans or grains you can put the cut up veggies in the fridge and soak the beans/grains at room temp overnight, then in the morning add the veggies (and meat, if using) and turn on the crockpot?

RE: oatmeal cookies. Making bar cookies is less labor-intensive than individual cookies. Instead of making 4 batches of cookies that bake 10 minutes each, put cookie dough in a 9X13 pan and bake it all together in one batch for about 25 minutes, and cut into bars after it cools. Could you maybe find time to bake on the weekends?

bluets

03-27-2006, 11:26 AM

Do you have a crock pot? Could you assemble dinner in the crock pot in the evening, then put the crock in the fridge, and then put it back in the crock pot and turn it on before leaving for work? If you want to soak any beans or grains you can put the cut up veggies in the fridge and soak the beans/grains at room temp overnight, then in the morning add the veggies (and meat, if using) and turn on the crockpot?

I have a love-hate relationship with my crockpot... It always turns everything to mush and dries out the pot, even if I leave it on low for the day (9 hours or so). I got frustrated and never really figured out it's quirkiness. :shrug It's supposed to be programmable - but all that means is that if the power goes out and comes back on during the day (which often happens), then it sits in "wait" mode, waiting for input.

RE: oatmeal cookies. Making bar cookies is less labor-intensive than individual cookies. Instead of making 4 batches of cookies that bake 10 minutes each, put cookie dough in a 9X13 pan and bake it all together in one batch for about 25 minutes, and cut into bars after it cools. Could you maybe find time to bake on the weekends?

I love this idea. Thanks!

mom2zsel

03-27-2006, 12:38 PM

Uhm, NT book is on order, please forgive, but in general-how can I make cookies/bars NT style? Any recipe links while I wait for Amazon?? Also, what is the procedure for brown rice?

Thanks so much!!

Hibou

03-27-2006, 01:13 PM

Incase anyone's looking for CLO on this side of the border, we've been taking this brand: http://www.newrootsherbal.com/pages/product_detail.php?prod_class=44&prod_recipe=O10A

It is "high vitamin" or normal vitamin, or whatever you want to call it. It's available in Canada, and I emailed the company and they told me that all the vitamins were naturally occurring. I find it harder to stomach than Nordic Naturals, but the high vit. content is worth choking it down, IMO. If anyone has any thoughts on this brand/company, I'd love to hear.

Hibou

03-27-2006, 01:20 PM

what i want to know is how to fit NT into a routine when both adults WOH. our mornings are crazy. our evenings are crazy. we aren't organized enough to make lunch routinely (what would an NT and portable lunch look like anyway?). i have 3 hours max in the evening after ds goes to bed, and in that time, i finish up lose ends for work, do laundry, get the milk bag ready to go for the morning, catch up on reading and MDC, do bills, etc. i keep wanting to make a batch of dairy-free (coconut oil) oatmeal cookies but can't for the life of me find the time to do it. any tips to share?

IMO the key is planning. I can usually get most of my NT tasks done in about 15-30 mins or less each day if I stay on top of it (this doens't include baking bread). Plan a menu and write down each day what has to be soaked, thawed, fermented (see NT thread in meal planing sub-forum). If you start by just making a few changes at a time, you will ease into it. Since you are WOH, you might want to look for local sources of sourdough or sprouted bread to cut down on your kitchen time. A slow cooker can do your stock for you during the day- you just have to put in the bones and the water. A dehydrator or slow oven can do your nuts and seeds while you're at work. I think SF gives some suggestions in NT for people who WHO and want to do NT.

Brisen

03-27-2006, 01:23 PM

Hibou, I don't know anything about the brand you posted, but I just wanted to give you another option: http://www.feelgreatsupplements.ca/product.php?p=7056?w=42 A friend of mine found this, she is very picky about what her family eats so I just trusted her research and ordered it. It is lemon-mint flavoured, which I found odd but the kids love it. Seriously. My 4 yo reminds me to give it to them every day. "Hey mom, you didn't give us that stuff -- you know -- that won't give us cabidies" :lol Even my 18 month old eats it no problem and then licks the spoon. Shipping was cheap too -- under $5 for expedited, and it was at my door in 2 days.

Siana

03-27-2006, 05:39 PM

Incase anyone's looking for CLO on this side of the border, we've been taking this brand: http://www.newrootsherbal.com/pages/product_detail.php?prod_class=44&prod_recipe=O10A ...

If anyone has any thoughts on this brand/company, I'd love to hear.I was flaking getting COD for a while and _finally_ ordered some Nordic Naturals CLO from here: http://www.feelgoodnatural.com/ Their prices for NN were better than what I could get locally.

Anyway, I'm very interested in this other product that you linked to. It's available locally and I'll try to check it out soon. Personally I don't agree with their product warning, but that doesn't make it a poor product.

Hibou

03-27-2006, 05:41 PM

Thanks Brisen. Garden of Life seems to make pretty good quality stuff. I'm actually taking their Primal Defense right now (HSO's/enzymes). I can't remember what I paid for my New Roots Herbal CLO...I think it was about the same. Anyways, I think I might try the Garden of Life stuff.

2babybees

03-27-2006, 06:36 PM

what i want to know is how to fit NT into a routine when both adults WOH. our mornings are crazy. our evenings are crazy. we aren't organized enough to make lunch routinely (what would an NT and portable lunch look like anyway?). i have 3 hours max in the evening after ds goes to bed, and in that time, i finish up lose ends for work, do laundry, get the milk bag ready to go for the morning, catch up on reading and MDC, do bills, etc. i keep wanting to make a batch of dairy-free (coconut oil) oatmeal cookies but can't for the life of me find the time to do it. any tips to share?

We both WOH in this house and organization is definitely the key. We do the sprouted grain breads from the HFS about 90% of the time unless I don't have a lot to do on the weekend. Mostly I make up a menu before I go shopping on Saturday that has all our meals planned out and I stick it on the fridge. On each day I put any tasks that I need to do such as grain soaking, yogurt etc in order to make the meal happen later in the week. I've also been working on making double meals sometimes and freezing to ease the cooking load during the week. Crockpot is where I do all my stock and I will be getting a dehyrdator for my b-day to do all my drying during the weekdays. It definitely just takes planning and a few easy emergency meals when things come up. NT has actually made me more efficient with my food. We waste a lot less and spend only a little bit more on high quality groceries because of this.

provocativa

03-27-2006, 06:45 PM

Bluets, my crockpot is an ass in that way too. It runs way too hot. The last one didn't. Stock still works great in it though.

tayndrewsmama

03-27-2006, 09:30 PM

I have a quick kefir question. How do I know when I can split my grains? I have two largish clumps (probably about the size of a grape) and several smaller babies.
:lurk: Anyone??

pnutS4us

03-27-2006, 11:03 PM

Just curious....

Can I use the water that I boiled potatoes in for my sourdough starter?? I remember my dad always talking about his german grandma doing that for her breads. We are cleaning out the fridge, and I had picked up an extra corned beef after St. Patty's and I didn't want to waste it--plus, I have to wait to pick up things for the EF, LF/NT till this weekend. Any thoughts??

TIA!

TopazBlueMama

03-27-2006, 11:52 PM

Yes you can! Pasta water works great too.

About splitting the kefir grains--I believe it is okay to do. Don't quote me on that though.

Boadicea

03-28-2006, 10:21 AM

I've kinda been MIA on this thread for awhile, but I just had to come share, because I know you mamas will understand my excitement! I just found a source for raw, pasture-fed, organic (not certified, too small of an operation, but they follow the practices) milk close to home!!!! I've been buying my raw milk from Organic Pastures and having it shipped, which is pricey, pricey, pricey! I had searched every avenue I could think to search for something local, with no dice. Then, yesterday, I got an email from a contact person for the nearsest WAP chapter. I'd emailed with her off an on about a year ago, and she didn't have any sources, either. But, now she does!!

I went to visit the farm yesterday afternoon and I am just so freakin' thrilled!!!! The famer is a sweet, sweet woman with A LOT of knowledge about dietary health. Plus, she also sells farm raised chicken, pork, beef and eggs! One stop shopping -- WOO HOO!!!!!!!

Okay, I'll settle down now. :lol Just so thrilled!

tayndrewsmama

03-28-2006, 10:22 AM

About splitting the kefir grains--I believe it is okay to do.

:wink :lol

steffanie3

03-28-2006, 11:28 AM

Mercola is having a sale and Nutrition And Physical Degeneration is $16.78, it seems like a great price to me.

http://store.mercola.com/items.asp?Cc=6000

tayndrewsmama

03-28-2006, 11:30 AM

Mercola is having a sale and Nutrition And Physical Degeneration is $16.78, it seems like a great price to me.

http://store.mercola.com/items.asp?Cc=6000
Well, depending on shipping costs, I'd say that's great! The farm I go to has is for $28. Thanks for sharing!!

toraji

03-28-2006, 11:33 AM

lauraess

03-28-2006, 07:03 PM

Hi all! This is the first i am posting in this forum. I only started doing the NT things back in December and it's been slow going. I cant fully throw myself into it but I do believe in taking what works....
I love baking lately but have only tried the recipe for yogurt dough twice-- both great successes. I want to do the other breads and am getting close to trying since im getting tired of my regular bread recipe.

I make the whey and cream cheese and that's great fun- seeing that lovely white cheese come out of my cloth and being able to soak my grains and beans with the whey. I gave some of the whey to my dad, he read some of my book, then i got him his own when he asked me to and now we see each other and excitedly tell eachother what we've been making!!

I also made the Red 'dutch' cabbage-- that was pretty good. any one know how long that can last until it turns in the fridge? I made a huge amount!

I do enjoy coming and seeing what everyone is up to here and getting hints.
Thanks mamas:)

chasmyn

03-28-2006, 09:16 PM

(x posted in the probiotics thread)

Good goddess, what in the heck happened to my yogurt? It ROSE!!! As in, yeast=rising, with bready smell. The starter I used (bit of the last batch) did smell yeasty - so do I throw it out and start over with fresh starter? I make the 24 hour yogurt.

And why is it smelling yeasty? The temp shows 110 F in the Eurocuisine, is it getting too hot? What to do? Can I use this risen, yeasty-smelling stuff for something? My sourdough bread, maybe?

toraji

03-28-2006, 10:32 PM

I made the liver dumplings finally, did about a 50/50 mix of liver to ground beef, and since I'm not really doing grains and can't do any nuts right now, then I used 2 C of coarsely grated potatoes instead of the bread crumbs. Then I fried them as patties in a skillet with lard. They were really good!

So tonight's dinner was very NT: green salad, sauteed beet greens with butter and raw goat cheese, vinegar beets, and the aforementioned liver patties. Though I did not have anything fermented, I've been having bad luck with ferments lately, I think my house is too moldy for things to work right.

I did start a small jar of sour beets today, and am crossing my fingers that I can jump start the ferment quick enough to get the good beasties going before the bad ones take over.

chasmyn, if your yogurt rose and smells yeasty, then yeast has gotten a hold of it. Get new starter. I'd probably use the yogurt for breads or anything risen like pancakes. You'd probably be able to make a mean dosa or naan with it. I usually ferment my yogurt at 100degF.

mamajessica

03-29-2006, 01:04 AM

Coming out of lurkdom for a few minutes :wink

re: kefir grains, you can just pull kefir grains apart to split them; I have done it a few times.

I have a question for you all regarding fish. I am a veg, trying to talk myself into eating some meat. I follow a lot of the NT guidelines, but I really haven't been able to jump into the meat eating. Is there a fish that is recommended more than others? I have tried salmon, but just cannot stomach it yet. I am hoping there is another really healthy option in seafood that isn't so "strong" in flavor. Any ideas?

Panserbjørne

03-29-2006, 08:11 AM

I'm having trouble with the meat thing myself. Just chiming in to let you know you aren't alone! I think I made bad choices when I was trying to introduce it...I tried chicken and beef. It didn't sit well with me. I know mamas here will have great recommendations for mild fish (I could use some help too-maybe one day I will be able to embrace it)

I will say that I did do the liver dumplings on one occassion though and really enjoyed them. As did my kiddos! Ugh. I wish I could just give my brain a rest and eat intuitively!

vermontana

03-29-2006, 08:27 AM

I wish I could just give my brain a rest and eat intuitively!

I hear you! I am having a hard time with this, too! I've been reading Nutrition and Phys. Degen, and rethinking a LOT of what I've previously believed about food. I am having to filter through a lot of preconcieved ideas/old advice to get to my intuition....it's hard. And, I read A LOT, which doesn't help, b/c I am always finding one idea or another that really perplexes or intrigues me and throws my whole intuitive thing off completely!

I also just wanted to chip in and encourage those just starting out with NT. We've been mostly NT for about a year and a half,and just last night DH was saying how much better he feels, how much he's learned in this time and how glad he is we eat this way.....and he was VERY resistant to it at the beginning. Now, he wants to help me with the shopping and helps me search out sources of quality meat and raw milk:)

Panserbjørne

03-29-2006, 08:48 AM

Wow, that's really great vermontana! My dh is starting to get interested...

N&PD really was a great read for me. It's in my top 10 for sure! I liked it so much more than NT! Gotta read Pottenger's Cats too!

mamaberd

03-29-2006, 10:48 AM

Happy Solstice eveyone. I hope you are all finding signs of Spring!

So what is everyone doing for seasonal eating? Sprouts and asparagus.... not much else growing here. I am preparing to take a break from the winter staples (root veggies, nuts) too. Does anyone else do this?

For the newbies, here is the list of NT things I started with: soaking nuts (all), soaking grains (some), NT muffins (once a week), butter/EVCO/CLO, chicken stock (once a week), stews.

Cheers

memory maker

03-29-2006, 10:53 AM

yes you can split kefir grains. I just gently broke mine apart with a rubber spatuala. I figure its better to have more surface area of the grains touching the milk.

cobluegirl

03-29-2006, 11:45 AM

mild fish....Halibut is pretty mild, Tillapia is mild, snapper is good, I like salmon..but only grilled.. and no it isn't usually mild. I wish we could eat more fish..but I get tired of it quick..of course right now I am tired of everything...We bought a 1/4 beef and that is about all we have been eating and I am so over it..lol

toraji

03-29-2006, 12:38 PM

I have a question for you all regarding fish. I am a veg, trying to talk myself into eating some meat. I follow a lot of the NT guidelines, but I really haven't been able to jump into the meat eating. Is there a fish that is recommended more than others? I have tried salmon, but just cannot stomach it yet. I am hoping there is another really healthy option in seafood that isn't so "strong" in flavor. Any ideas? Is there a food that you remember from your childhood that you really liked that is animal-based? I actually started with a traditional Korean beef soup that my mother used to prepare for me. The fond memories of childhood were a good way to overcome the nausea I felt while smelling it cooking.

If not, then tilapia is very mild and low in contaminants.

Gale Force

03-29-2006, 12:46 PM

Ladies having meat issues -- if it's physical more than pschological, you might want to try taking hyrdochloric acid 5-10 min before your meal. You may have lost some of your acid-making abilities.

I split kefir grains too. Usually one of the clumps has a natural area to separate.

toraji

03-29-2006, 01:24 PM

Someone recommended this as a test for stomach acid, though I've not tried it:

STOMACH ACID ASSESSMENT
*
* *

"For this test you will need some fresh baking soda. The purpose of this
test is to give us a rough indication as to whether your stomach is
producing adequate amounts of hydrochloric acid. The most scientific test
for assessment of hydrochloric acid levels is the Heidelberg test.
Gastrocaps can also be used to measure hydrochloric acid levels with good
accuracy. Both these methods are somewhat cumbersome however, and involve a
visit to a doctor for you to swallow a special capsule, which is used to
measure acid levels. Hydrochloric acid is important for digestion and
absorption of many nutrients. When hydrochloric acid is lacking,
malnutrition results. Also, because hydrochloric acid kills many bacteria,
yeasts, and parasites, its insufficiency is associated with greater
incidence of gastrointestinal infection. Hypochlorhydria (inadequate
hydrochloric acid production) is linked to not only gastrointestinal
symptoms, but also to autoimmune diseases and degenerative diseases of all
kinds.

To perform this test: mix one quarter teaspoon of baking soda in eight
ounces of cold water, first thing in the morning, before eating or drinking
anything except water. Drink the baking soda solution. Time how long it
takes to belch. Time up to five minutes. If you have not belched within five
minutes <http://www.drdebe.com/REVLWHCL.htm> stop timing anyway.
If your stomach is producing adequate amounts of hydrochloric acid you
should probably belch within two to three minutes. Early and repeated
belching is consistent with excessive stomach acid. Belching results from
the acid and baking soda reacting to form carbon dioxide gas. The Heidelberg
or Gastrocap tests can be employed for confirmation of the results of this
test. "

Hibou

03-29-2006, 01:28 PM

I posted a question about nixtamalized corn here: http://www.mothering.com/discussions/showthread.php?t=430189
I haven't gotten any answers yet. Maybe someone here can help me figure out if I have to pre-soak it or not.:confused:

btw toraji, I love the idea of starting with a food that has good memories connected to it.

Panserbjørne

03-29-2006, 01:42 PM

For me it's psychological and that makes me physically ill-sometimes days later. It strikes when I start thinking about it regardless of when I ate it. And it's not much of an ethical thing either-it's about dead matter sitting in my body and the levels of contaminants. I *know* that grass fed doesn't have near the amounts of toxins as feedlot-but I just can't get over it. Same with fish. I also know that wild caught fish neutralize most toxins and the same with grass fed beef. I'll get there some day. I am doing fine with eggs and butter (raw) so far! I just keep reading passages from N&PD, the WAP website and all of JaneS's posts! Dh is very gentle about it and helpful too. When he cooks it doesn't bother me as much. I'm doing a raw diet right now and hope to be able to incorporate more into my diet later.

mamajessica

03-29-2006, 02:08 PM

OceanMomma

03-29-2006, 02:12 PM

I am Ok with the idea of eating fish but I just don't like the taste of most of it. Fortunately I live by the sea so I can get very fresh fish which makes a massive difference to the taste. I doubt we'd get the same type of fish here as you do & our pollution rates are way less so I can't make any recommendations. Some smoked fish is very nice but salmon is generally quite strong tasting I think.

With meat, most ex-veges I know seem to start with chicken. I thought about that but figured that if I ate one chicken a week, that was 52 chickens a year. So I decided to go for beef as it would probably take us a year to eat one cow. Plus I know someone who homekills their cows. Roast lamb is quite mild too & our lamb here is grass fed. Or maybe a lamb curry ? I've got a good NT compatible lamb curry recipe which is a good way to start as you get the fat & the meat & can't really taste it.

I'm still a bit dubious on chicken for some reason. I think it's coz I only like the breast meat & I feel guilty for wasting the rest of the bird.

I make lots of bone broths so as not to waste any of the animal.

chasmyn

03-29-2006, 02:50 PM

chasmyn, if your yogurt rose and smells yeasty, then yeast has gotten a hold of it. Get new starter. I'd probably use the yogurt for breads or anything risen like pancakes. You'd probably be able to make a mean dosa or naan with it. I usually ferment my yogurt at 100degF.

Can I still use the whey for ferments?

I'm using the yogurt for bread:thumb

toraji

03-29-2006, 05:48 PM

Can I still use the whey for ferments? I wouldn't use it for anything except bread stuff, which you'd want the yeast for.

toraji

03-29-2006, 05:51 PM

Thanks for the help Toraji. I don't know if I can make the leap. I looked up tilapia and just seeing a picture of the live fish made me really sad. Maybe I am having too sensitive of a day to consider it :lol No problem. It took me a looooong time to finally make the leap too.

One thing that did help me was thinking of my place in the circle of life. By denying my body proper nourishment, I was denying my "human-ness" if that makes sense. I don't look down upon a lion hunting for food for its cubs, nor do I curse the spider that eats a fly. It's only because we are blessed and cursed with these brains which cause us to overthink things too much, and that's what gets us into trouble.

newcastlemama

03-30-2006, 12:18 AM

Toraji and firefaery---I am relating a lot to you right now in our nutritional journeys...Thanks for sharing..Jennifer:love

carnelian

03-30-2006, 03:16 PM

I made the chicken liver pate over the weekend :yum :yum :yum

My breakfast this week has been some very dense old style sourdough rye with the pate, Bubbies pickles plus a couple of cups of rooibos.

For those who are ambivalent about liver I would say this is a very accessible way to get it into your diet. It is just so good and easy to prepare. My one question would be around the pre prep. Most of the beef liver recipes suggest soaking it in lemon juice for a couple of hours prior to cooking. The lemon juice draws out most (but not all) of the toxins much the way a cup of water with the juice of a lemon first thing in the am acts on one's own liver. Anyway there is no suggestion to do this with the chicken livers. Has anyone done this?

If you live near a WFs you can special order organic (sometimes pastured) chicken livers very cheaply. I think they were less than $3!

provocativa

03-30-2006, 04:20 PM

I tested liver-soaking methods last month. Soaking liver (beef or chicken) in lemon juice is a nice thought, but it didn't work so well IMO. Liver cooks so quickly, the lemon juice began to cook the meat, a la ceviche. It also didn't taste as good as liver soaked in milk. I don't know if soaking liver in milk is a Southern thing, but it is much more palatable if milk-soaked ahead of time. Unsoaked its flavor is too strong. Maybe an acidulated h20 soak is what Fallon intended? I also made liver muffins- was making liver dumplings and found that dh had thrown out the stock to cook them in. I added egg and baked them- dd and dh loved them I thought they were weird.

carnelian

03-30-2006, 04:53 PM

Yep, I've only soaked beef liver and it did end up somewhat ceviche. I'm sure someone here would know something about the enzymes in milk acting on the proteins in the liver tho I don't imagine milk would have the same purifying effect as lemon. Liver muffins, now there's a thought :lol

Wondering how much everyone relies on nuts. Even soaked and dried they still contain enzyme inhibitors tho not nearly the amount that raw do. So I try to use them sparingly but sometimes they are just so useful. I used to eat a lot nuts and nut butters but I find now that they are harder on my digestion. They are a good way to up calories tho so I haven't nixed them completely. We stick to almonds, macs and walnuts but I'm thinking I'd like to try making pumpkin seed butter. Anyone try this?

I made a good smoothie combo the other day--kefir, frozen cherries, almond meal (leftover from almond milk) and vanilla. Tasty stuff tho probably too sweet. Which brings me to another subject, fruit. How much fruit is everyone eating?

provocativa

03-31-2006, 09:54 AM

I make various nut butters, and have found that pumpkin seeds tend to make the flavor too dirty or earthy. For us, nuts are good food sources of minerals depleted from other foods. Magnesium in sunflower seeds and selenium in Brazil nuts, for example. When I was first breastfeeding dd, I had a cal/mag imbalance, and much joint pain. If I remembered to eat sunflower seeds every day (easiest high mag snack I found) then no joint pain. It was amazing. I can't afford all organic stuff and don't have time to soak all my flours, so I know we're mineral depleted around here. Organic nuts and seeds I can afford, and dd will eat up. I do take enzymes, though.

Ruthla

03-31-2006, 10:06 AM

I finally got my copy of NT out of the library!!! Just in time for Passover preparations (which is NOT a good time to start a new way of eating! I'm busy trying to use up what's already in my pantry!!!)

pnutS4us

03-31-2006, 11:04 AM

Has anyone tried the Roman Lentil Soup out of NT?? We thought it was really good, my dd zoomed right thru her bowl--but I found it to be more watery then I thought it would be. Dh really liked it too--didn't think he would after he found out I put lemon juice in it, but he buzzed thru his bowl as well.

I went and wandered around Trader Joe's yesterday--I found lots of interesting things there! I figure, I will have to split my marketing between 2-3 stores when we get going on NT. Right now, I am just doing the soaked oatmeal and incorporating some of the soups and what I can right now. Going to try and do a big marketing on Monday. Really looking forward to getting started with NT and EF/LF, but I think the set up is going to take more then one pay period to get every thing for our pantry set up! I do have to say, I really love the soaked oatmeal--really sticks with me.

memory maker

03-31-2006, 12:10 PM

what went wrong? I soaked my steel cut oats last night with some yogurt. I woke up this morning to fix them and they smelled rancid. I couldnt eat them. What did I do wrong this time? every other time I have done them they have been fine.

yitlan

03-31-2006, 12:20 PM

cobluegirl

03-31-2006, 05:33 PM

I tried that once too...cant' do it..they are too bitter when soaked in yogurt....the kids wouldn't touch them...

pnutS4us

03-31-2006, 05:55 PM

I soaked my oatmeal with ACV last night and yucky!! Not going to do that again either! Almost too sour to eat! Where do you keep your oats over night? I pop mine up on the fridge.

provocativa

03-31-2006, 06:24 PM

I keep mine on the counter, right next to where I'll need them in the am. I like them with whey and pinch of sea salt. I soak a half a cup with one tablespoon of whey, and it may seem redundant, but a smaller than usual pinch of salt. Too much yogurt and they get a little slimy. When mine have smelled rancid I forgot the salt- but cooked they were okay (insistent toddler, yk). I don't find that Fallons proportions in recipes are correct.

Speaking of, I'm trying to think of a more economical ratio for soaking flours. Less yogurt and some H20? Could any experienced flour-soakers chime in on that?

mamajessica

03-31-2006, 06:26 PM

OK mama's, I have bought some fresh Tilapia. We will see how it goes! Thanks again for the advice.

Cyneburh

03-31-2006, 06:27 PM

Is it against policy to post a recipie from the NT book here?

I just got some beef soup bones and would love to go to the store and buy the vegetables to make beef stock. But my NT book is from the library and I just returned it last week.

Anyone willing to post the recipie so I can start tonight? I'm inpatient.

toraji

03-31-2006, 07:52 PM

Anyone willing to post the recipie so I can start tonight? I'm inpatient. You can get it off the WAPF page "Broth is Beautiful"
http://www.westonaprice.org/foodfeatures/broth.html

Though to be honest, I just throw some bones in a pot, add lots of water, bring to a boil, then simmer overnight.

Cyneburh

03-31-2006, 08:31 PM

Thank you so much!!!!

I'm of to journey into the unknown. :)

I'm looking forward to it though.

squirrelletta

03-31-2006, 10:49 PM

Liver cooks so quickly, the lemon juice began to cook the meat, a la ceviche. .

Does this mean I'm "ceviche-ing" MY liver when I drink the lemon water in the morning?!?!:lol

Kidding!

provocativa

04-01-2006, 07:13 AM

Only if you feel denatured afterwards. . . .

mamajessica

04-01-2006, 10:48 AM

I made the Tilapia last night. It certainly did not taste fishy. I think it actually tasted good, but I still only ate a few bites. DP loved it :love
Thanks so much for the good recommendation. I will make it again but maybe with another recipe.

Persephone

04-01-2006, 10:56 AM

Hi mamas! I hope you don't mind me butting in real quick. I have been doing some research on proper diet for lactating women, and I can't find anything on how much fat a woman should take in. Does anyone know? Or have a resource for that? I've already checked the WAP site, but I couldn't find anything there. Of course, I may just not know where to look. :) Thanks for your help!

carnelian

04-01-2006, 05:14 PM

Hmm, I'm sure you'll get many different answers to that question PP depending on whose view is being set forth. I imagine that WAP would have the most liberal numbers for daily fat consumption. Perhaps someone else will chime in here.

Made the pumpkinseed butter and it was a huge hit! I altered the recipe somewhat bringing the evco amount down to 1/4 cup and adding just a tsp of agave in place of the larger amount of honey. It was very good.

GaleForce could you please jump in here with some info on the enzyme inhibitors in nuts and seeds. My ND is not convinced that even a long soaking and drying denatures them properly and that we should steer clear of mature seeds (and grains). I do find them heavy, (while I don't find the pate heavy :shrug) so I'm curious about this. I've gone back and forth with the seeds/nuts question and generally they don't form a large part of our diet because I'm just not clear about them.

Does anyone else feel that the more they read up on the less they know?!

Brisen

04-01-2006, 05:22 PM

Persephone, if you haven't seen it yet, there is a wap diet for pg & nursing moms in this forum, though likely not on pg 1

Persephone

04-01-2006, 05:28 PM

Brisen, I've seen that thread, and actually been following it. I also have been to that page on the WAP site, and it doesn't give an actual number anywhere.

Gale Force

04-01-2006, 05:33 PM

GaleForce could you please jump in here with some info on the enzyme inhibitors in nuts and seeds. My ND is not convinced that even a long soaking and drying denatures them properly and that we should steer clear of mature seeds (and grains). I do find them heavy, (while I don't find the pate heavy :shrug) so I'm curious about this. I've gone back and forth with the seeds/nuts question and generally they don't form a large part of our diet because I'm just not clear about them.

This is another hole in the info I'm collecting. I'm looking for studies on how much is broken down after so many hours in what conditions. No luck yet, but surely it's out there. Sorry. I'll post when I find it.

Brisen

04-01-2006, 06:11 PM

Re: fat, if you know your caloric intake (or ideal intake), doesn't wap recommend something like 60% of calories be from fat? I remember signing up for some calorie counter thing where you type in what you eat & it tells you the % of calories from fat (and breaks down into sat/unsat), carbs, and protein. I'll post the link if I can find it.

I think part of the reason why they don't give hard & fast numbers is that wap's findings varied so widely. People living in cold climates ate more fat than those in tropical ones.

Brisen

04-01-2006, 06:18 PM

Speaking of, I'm trying to think of a more economical ratio for soaking flours. Less yogurt and some H20? Could any experienced flour-soakers chime in on that?

I think you can soak flour similarly to oats... with water & whey. Or you could use half yog, half water/whey. Actually, I think I have subbed water/whey when I was out of yog, and I don't recall it being a disaster...

yitlan

04-01-2006, 07:45 PM

Speaking of, I'm trying to think of a more economical ratio for soaking flours. Less yogurt and some H20? Could any experienced flour-soakers chime in on that?

I've used half yogurt half water before. Whatever ratios I have on hand at the time. For flours for making breads, leave it out as long as you can for best results. Maybe it can get more yeast from the air and puffs up better?

Ruthla

04-02-2006, 11:31 AM

I tried soaked oatmeal for the first time this morning. Last night I put a tablespoon of yogurt, 3 cups of water, a handful of raisins, and 1.5 cups of quick oats (the only kind I have in the house right now) into a pot and covered it with a cloth napkin. This morning I cooked it up, added cinnamon and maple syrup, and it was yummy!

provocativa

04-02-2006, 12:35 PM

Thanks so much for the soaking info! My budget could not survive a 1:1 flour to yogurt ratio.
As for fat consumption and breastmilk, I think after you examine the issue, examine your breastmilK! DD thrived and got enough breastmilk chub, but never became that round ball of baby fat I wanted (dh is skinny, though). I always had too much foremilk, and the milk I made was not fatty enough, I don't think (I also didn't eat enough fish). I love fat, even before NT, my family believes more mayonnaise is better- especially a homemade aioli. I have a good friend who was vegetarian, but ate fish during pregnancy and lactation. Her baby was sooo fat (adorable too), her mamary glands utilized fat in a different way. All his extra fat has served him well- he has needed it as she became addicted to hard drugs and their diet became white flour crap.