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Old 01-01-2005, 05:39 PM - Thread Starter
 
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I thought I would start the January thread off today before I head into the kitchen to make french toast with my slow risen sourdough!

Happy New Year everyone!
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Old 01-02-2005, 05:59 PM - Thread Starter
 
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Today we had buttermilk soaked spelt flour pancakes. Mmmmm. I got a cast iron stove top grill from freecycle and its awesome for cooking up stuff like this.

Has anyone tried to making the crispy nuts with seasonings?
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Old 01-03-2005, 01:08 AM
 
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Quote:
Originally Posted by mountain mom
Today we had buttermilk soaked spelt flour pancakes. Mmmmm. I got a cast iron stove top grill from freecycle and its awesome for cooking up stuff like this.

Has anyone tried to making the crispy nuts with seasonings?
i have tried to put some chili powder on them, but it all came off..
i think what i may try next time is make a super concentrated salt/flavor solution and spray it on once i put them to bake. i don't know if it would help the seasonings stay on better. the other time it all came off
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Old 01-04-2005, 12:12 AM
 
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Just wanted to subscribe.

I haven't been around much because I've been dealing with pretty severe lactose intolerance and talking about food in general has made me

I'm doing ok with yogurt and kefir (thank goodness) so I've been eating my soaked oats every morning.

Goat cheese and butter have been ok in small doses. But milk/cream/cow cheese -- NO WAY!

Anyway....in other (happier) news...

I got a grain grinder for Christmas. it's the Family Grain Grinder that attaches to my Kitchenaid mixer. I bought some wheat berries this weekend and I'm very excited (but a little nervous...there are lots of warnings in the directions that came with the grinder) to grind up some flour.
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Old 01-04-2005, 12:27 AM
 
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OK, I'm sure I should be able to figure it out but what does NT stand for? Thanks!
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Old 01-04-2005, 03:41 AM
 
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Originally Posted by dharmama
Just wanted to subscribe.

I

I got a grain grinder for Christmas. it's the Family Grain Grinder that attaches to my Kitchenaid mixer. I bought some wheat berries this weekend and I'm very excited (but a little nervous...there are lots of warnings in the directions that came with the grinder) to grind up some flour.
ooo i can't wait to hear how you like it!
i just ordered one and it should be here on wed!!! (now i just need to hint around to my family that a great 30 b-day present from everyone would be a kitchenaid mixer, so i don't have to use my grandma's. although i am looking forward to weekly trips to visit gramma! )
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Old 01-04-2005, 04:58 AM
 
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I think there could be an NT-definition at the start of each thread. Just copy the same one over and over or something? Or put something in the archives to direct everyone to. It comes up over and over, YKWIM?

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Old 01-04-2005, 03:05 PM
 
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We're doing pretty well here. I'm on a fish and vegetable diet with my husband I've cheated every day with kefir. Funny thing is, I gave away all but about a tbs of kefir grains (down from 3 cups) to go dairy free. Now I've got the kefir brewing near the woodstove to get those babies moving along.

I mailed out yesterday for anyone waiting for kefir grains from me.


Quote:
Originally Posted by mountain mom

Has anyone tried to making the crispy nuts with seasonings?
I've done the holiday pecans (as walnuts and almonds as well as pecans. Tasty. easy.

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Old 01-04-2005, 09:17 PM
 
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NT stands for Nourishing Traditions, right? I've read some Weston Price stuff - is this what this is? If so I'd like to find out more? or if not what is it? Where can I find recipies? Can anyone help me get started on finding info? I've done some searching but not finding what I'm looking for???
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Old 01-04-2005, 09:46 PM
 
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Yes, NT stands for Nourishing Traditions, based on Dr. Weston Price's work. You may have been having a problem finding our old threads if you were just searching for Nourishing Traditions, so try searching under "traditional foods". There are quite a few threads, some are daily food diaries, and our old discussion threads. There are a couple in the archives too.

We should probably put up a faq...now I know why they call them "frequently asked questions"! :LOL
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Old 01-04-2005, 09:53 PM
 
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Ooo- an FAQ would be great! Maybe someone can put together a 'getting started in NT' thing with links or something. I think I've now found a few things, but I still feel overwhelmed! Thanks!
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Old 01-04-2005, 11:22 PM
 
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Signing on here. Waiting to hear more about the kitchenaid flour mill.

Looking for Canadian source as well.

I'm guessing there may be some used out there, as people burn out on this kind of thing.

I too am abit overwhelmed. Trying to follow the kefir thread...no dairy WHEW!!

Just plop them in juice? I cant decipher. And who/what is DOM?

TIA (just figured out what that means)LOL
Colleen
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Old 01-04-2005, 11:52 PM - Thread Starter
 
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Quote:
Originally Posted by intentfulady
Signing on here. Waiting to hear more about the kitchenaid flour mill.

Looking for Canadian source as well.

I'm guessing there may be some used out there, as people burn out on this kind of thing.
Check the Bargain Finder. It is a weekly paper that comes out on Wednesdays. It cannot be accessed online but that last time I was in your neck of the woods I saw a Bargain Finder for the area I am in at the Fas Gas. I have seen goooood deals on Kitchenaids in there.
Quote:
I too am abit overwhelmed. Trying to follow the kefir thread...no dairy WHEW!!

Just plop them in juice? I cant decipher. And who/what is DOM?
So Dom is the guy that compiled a super duper huge amount of info on the website that Xenabyte offers on the first page of the January thread. Kefir, youghurt etc.

I converted my milk kefir grains to juice kefir grains. I am using grape juice. I simply put the grains into a litre canning jar and then pour grape juice over to 2/3 full and then cover with an elastic and wax paper.

After two- three days I strain and have fizzy, tart and strong wine tasting grape kefir.

However, this way, the only drawback is that your grains will not reproduce. They will just age, without producing anymore babies. Its like I have post-menopausal grains!

On Doms site he has a large sections on grape kefir and converted grains.
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Old 01-05-2005, 12:51 AM
 
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I have the Family Grain Mill w/ Kitchenaid adapter.

I ground my first batch of wheat flour today. It was SOOOO quiet. I had dd on my back and we stood right next to the grinder - no problem.

It was also very easy to clean (that was why my aunt - who did all the grain mill research - picked this one...I just jumped on the bandwagon and got the same one as her. :LOL)

My flour is soaking in the oven (with the light on...read that somewhere on one of these threads...seems to be just enough to keep it warm ).

Tomorrow...I'm planning to make pancakes and the basic muffins (not sure what kind they will be just yet).

Anyone have any good sources for buying grains online? Also looking for a a resource that explains the different grains (like what kind of wheat berries would give me a whole wheat pastry flour)?

Thanks.

~Erin
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Old 01-05-2005, 01:03 AM
 
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I have been working like crazy the last few days planning a kitchen remodel. Just in case --

From an NT perspective, is there anything you would include in your dream kitchen that I may not have thought about? Reasonably affordable dream kitchen, that is.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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Old 01-05-2005, 11:31 AM
 
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Dharmama, keep the info coming about the family grain mill! I was looking into mills a while back, and thought that would be the best to get, but dh disagreed. I've been wondering about volume and speed. A friend of mine has been lending me hers, which is great of her, and it grinds the grain quickly (IMO) -- but it's loud. I also liked all of the attachments that could be purchased.

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Old 01-05-2005, 12:19 PM
 
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Quote:
From an NT perspective, is there anything you would include in your dream kitchen that I may not have thought about? Reasonably affordable dream kitchen, that is.
Lot-o-counter space for kneading bread etc.

An oven that goes down to at least 150 degrees (for dehydrating). Mine only goes as low as 170....or a built in dehydrator/warming box for raising dough, soaking grains etc.

Quote:
Dharmama, keep the info coming about the family grain mill!
Will do. The pancakes were BTW!
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Old 01-05-2005, 02:21 PM
 
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Dharmama - I believe that hard winter wheat is used for bread flour (higher gluten content), so I think it follows that soft spring/summer wheat would be best for pastry flour. . . I am pulling this off the top of my head, but am 80% sure I'm correct. I am so jealous of your grain mill! I wondered if you felt that it added a lot of time to your food prep? I am really interested in using a flour grinder, but I am barely keeping up with housework/cooking now.

Another question - my dh is pretty sensitive to sour food tastes - are there any recipes you could recommend to start us on the NT path that are milder in flavor? I made the soaked oatmeal porridge the other morning and he was pretty grossed out. We usually eat oatmeal that is just soaked for 5 min in boling water, so the sticky sour grains were not appealing to him.

Thanks - I'm looking forward to learning more.

Living the good life
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Old 01-05-2005, 02:42 PM
 
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Quote:
Originally Posted by dharmama
Lot-o-counter space for kneading bread etc.

An oven that goes down to at least 150 degrees (for dehydrating). Mine only goes as low as 170....or a built in dehydrator/warming box for raising dough, soaking grains etc.
Good point. I tend to take that stuff for granted but need to do some research. We had a commercial stove and refrigerator in the kitchen (this house had been a retreat facility). We have made a deal with the local church to swap the appliances for labor on the remodel. We have done the stove swap already and are using what was in the church's kitchen -- a very low-end gass stove. I was shocked at the difference. The burners are tiny and very low BTU. It's easy to burn food because the heat is focused on one small part of the pot or pan. I haven't even bothered to make crispy nuts in the oven. The week before the swap I made about two gallons of crispy nuts. LOL. We had a double oven, each commercial size, that would hold two large cookie sheets each. Talk about a lot of crispy nuts. And then there is the fridge. Folks here have commented on how much kefir we must be brewing. I did it in gallon glass jars and often had three different jars in the fridge at one time. I need to find a few half gallons for the normal old fridge we are going to end up with. But the floor space is a dream. When you get rid of some mondo appliances and get normal ones, it's amazing what you can do for your kitchen.

OK, you all can see what's on my mind.

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Old 01-05-2005, 02:45 PM
 
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Quote:
Originally Posted by Danesmama
Another question - my dh is pretty sensitive to sour food tastes - are there any recipes you could recommend to start us on the NT path that are milder in flavor? I made the soaked oatmeal porridge the other morning and he was pretty grossed out. We usually eat oatmeal that is just soaked for 5 min in boling water, so the sticky sour grains were not appealing to him.
You might try steel cut oats -- rather than rolled, the oat is just chopped up. It has a totally different texture and doesn't get that slimy texture like oatmeal does. It cooks up in just a few minutes if soaked (as opposed to 30 if not). We get ours at Trader Joe's.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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Old 01-05-2005, 04:28 PM
 
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i have been following this thread and am totally convinced to get the NT book (just don't have money right now to buy it) , ....we already do alot just trying to eat better but i have a question,

what is the advantage to soaking grains?....i'm actually trying get a good recipe to make homeade rice milk....i found a few recipes on the forums and internet but some say to soak the grains first then cook (and i do not know if that is in the soak water or not) and some just say cook the rice etc....

do you soak all grains before cooking? and do you use the soak water or not...

any rice milk recipes would be great, i've read some recipes use white rice which i do not understand why you would do that instead of brown (long or short?)

thank you for this thread, i love the support that is here at MDC.

peace,
macy
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Old 01-05-2005, 05:07 PM
 
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Quote:
Originally Posted by Danesmama
Another question - my dh is pretty sensitive to sour food tastes - are there any recipes you could recommend to start us on the NT path that are milder in flavor? I made the soaked oatmeal porridge the other morning and he was pretty grossed out. We usually eat oatmeal that is just soaked for 5 min in boling water, so the sticky sour grains were not appealing to him.
Try different things to soak the oatmeal - whey, kefir, yogurt, vinegar, and lemon juice all contribute different flavours to the final oatmeal. I'm really partial to kefir lately, but also have really good results with yogurt. I've found that the milder the yogurt, the milder the oatmeal, too, so try different brands.

HTH
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Old 01-05-2005, 05:19 PM
 
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Quote:
Originally Posted by mountain mom
However, this way, the only drawback is that your grains will not reproduce. They will just age, without producing anymore babies. Its like I have post-menopausal grains!


:LOL

...just read that part and it cracked me up...post menopausal grains..heheh
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Old 01-05-2005, 07:01 PM
 
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For the kitchen, a warm place for fermenting/sprouting seeds (I think this was mentioned, actually) plus a cool dark place for storing jarred fermented stuff after the bac have done enough. Large freezer for stock, bulk meats. Also a cool space is nice for keeping butter. Place to hang cheesecloth for making whey.

Actually, if it were me, I would make space elsewhere in the house for things that need to be cool. I've read that food shouldn't be stored in the kitchen if possible because it is too warm and damp to keep things well.

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Old 01-05-2005, 07:10 PM
 
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macytoedt, you want to soak all your grains/beans/nuts/seeds to deactivate the phytates, which block mineral absorption. A diet high in phytates can lead to mineral deficiency.

Here are a couple links that talk about it:
http://www.mothering.com/discussions...ad.php?t=90923
http://www.mothering.com/discussions...d.php?t=170538

I can't remember who was asking on our last thread about making bread in a bread machine, but I think all you would need to do is run the dough cycle, let the dough ferment to neutralize the phytates, then do the punch down/rise/bake cycle. I've never tried it though, but it sounds like it should work. The fermenting part is the important step, not who (or what) does the kneading and baking!
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Old 01-05-2005, 07:36 PM - Thread Starter
 
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Since starting a sourdough starter and making bread by: boosting the starter then making dough, and letting it rise for 12 - 24 hours then punching and shaping and letting rise again for 6 hours I have not used my bread machine at all.

Its one of those appliances I will now get rid of. Kneading the dough before the first rise only takes me about 10 minutes. The next kneading and shaping only takes me about 5 minutes.

I suppose I could use the machine for the initial mixing and kneading but then I have one more thing to wash....:LOL

HTH
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Old 01-06-2005, 06:55 PM
 
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so i got, and tried out, my family grain mill.
very quiet, but the flour that it makes is very course. before i got this i had a manual stone grinder, that made very nice flour! but it took me like 30 min to do 2 cups of flour, good exercise though
over all it seems like a good buy though

i made the raisin cookies from the snack food section, anyone else make these before? they came out very flat and melted into each other. anyone know what i did wroing? or just expect them to come out like that
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Old 01-06-2005, 10:20 PM
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Quote:
Originally Posted by BowenTherapist
so i got, and tried out, my family grain mill.
very quiet, but the flour that it makes is very course.
I have a Family grain mill, not the Kitchenaid attachment kind but the one with the Jupiter motor, and it the flour it makes seems to be as fine as whole grain flour from the store.

BTW, hi to all. I don't think I've posted to any of the NT threads yet here at MDC, but have been using NT for 3+ years now.

About the kitchen remodel, when I got a new stove I chose one that has a warming drawer below the oven, and I use it all the time for drying and soaking things. I definitely recommend it, works great, and I'm so glad I got it. If the food is in a vessel that won't fit in the warming drawer, I put it in the oven and the heat rises from the drawer (I find just the light isn't enough to dry out nuts or sprouted grains, my old oven with a pilot light worked for that with only the pilot heat, but new ovens all seem to be pilot-less). The oven only goes down to 170, but the warming drawer from low to high ranges from about 100 to 150. Perfect. One note, though - the drawer is heated from below so anything put directly on the bottom of the drawer will get hot where it touches (I guess there's an electric heating element below the drawer, the stove is gas but the warming drawer is electric), so I leave the broiler pan that came with the oven in there and place sheet pans on top of that, so there's a buffer zone.

There is no secret ingredient.
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Old 01-07-2005, 10:17 AM
 
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Hi all; I'm subscribing to this thread.

Quote:
Originally Posted by dharmama
An oven that goes down to at least 150 degrees (for dehydrating). Mine only goes as low as 170....
Many ovens' thermostats are adjustable. Check your owner's manual for instructions. For example, I can adjust mine by removing the temperature control button on the front and changing the position of a little metal indicator (each notch is a 10 degree F shift).

This is also a good way to ~raise~ the temperature of an oven for baking breads, if that's desired.
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Old 01-07-2005, 12:01 PM
 
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I thought that my oven only went down to 170, but when I put a tray of nuts on the floor of the oven, an oven thermometre on the tray reads 150. Sometimes I get impatient at the end and toast them on a higher temperature. I'm not really concerned about preserving enzymes in our food, we eat most things cooked.

I'm going to put some seed to soak on right now. I use a mixture including flax and the fiber from the flax helps them to clump together into a kind of savoury granola.

I'm getting to grips with my breadmaker - I still feel really ambivalent about it, but we certainly have been eating a lot of home-produced bread since I got it. I noticed that one of the references that Toraji gave about soaking flours said that wheat requires 2 hours, rye 3. I know that's a lot less than NT usually says, but it makes me feel better about breadmaker bread - counting kneading and rising, the flour has 5 1/2 hours to soak in a warm setting. Not acidic, though. Despite that, I'm experimenting with soaking the flour beforehand

I have been making lovely scones and pancakes for breakfast by soaking spelt or wheat flour in kefir for 24 hours.
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