Nourishing Traditions recipe corrections - Page 2 - Mothering Forums
Forum Jump: 
Reply
 
Thread Tools
#31 of 52 Old 05-13-2006, 03:12 PM
 
krankedyann's Avatar
 
Join Date: May 2005
Location: Buried in recipes in Asheville, NC
Posts: 2,406
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Shanna4000
How does this affect the fermentation? I though the lactobacilli were the whole point?
It takes a little longer to ferment, that's all. There's naturally occurring good critters in the produce, and the salt helps stave off the bud guys from getting a jump before the good guys can take hold. Whey isn't the only source of the good bacteria, its just gives them a head-start. This is why you sometimes see people recommend that you not wash your cabbage before fermenting it.

KerryAnn @ CookingTF dot com - Nutrient dense foods your kids will LOVE!  Real Food Cooking School and Lactofermentation Classes now live! Use coupon code "CTF" for 20% off.

krankedyann is offline  
#32 of 52 Old 05-13-2006, 03:16 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by MommaMoo
In general, I've found that the desserts I've tried are waayyyy too sweet. So is the cultured smoothie recipe. I tried making the coconut mousse pie and the lemon mousse, and was really turned off by how sweet they were. They both call for 1/2 cup of honey. I'd cut the honey at least in half for the lemon, and by a third for the coconut. In the smoothie, she calls for 3-4 Tbs of honey or maple syrup. One Tbs was sufficient for me. When baking the breads, I cook at a lower temp, and for much shorter times than the recipe calls for. The first time I made bananna bread, it burnt to a crisp in 25 mins, when it was supposed to cook for an hour and a half! I bake on 300, and check every 20 mins.
The coconut mousse pie calls for Rapadura - could that explain the discrepency, or do you think that a 1/2 c. of rapadura is just as sweet as 1/2 c of honey?
~Shanna~ is offline  
#33 of 52 Old 05-13-2006, 03:21 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by PrettyBird
The beans were very hard
You know, I have this same problem with just about every bean recipe that I try from anywhere, including Whole Foods. I don't trust not cooking them ahead of time anymore....
~Shanna~ is offline  
#34 of 52 Old 05-13-2006, 03:22 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by artisticat
My beet kvass turns out great everytime. I use coarse salt though.
You use the specified Tablespoon, or with the modified teaspoon?
~Shanna~ is offline  
#35 of 52 Old 05-13-2006, 03:27 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by krankedyann
It takes a little longer to ferment, that's all. There's naturally occurring good critters in the produce, and the salt helps stave off the bud guys from getting a jump before the good guys can take hold. Whey isn't the only source of the good bacteria, its just gives them a head-start. This is why you sometimes see people recommend that you not wash your cabbage before fermenting it.
If you're leaving out the whey, do you substitute instead the salt she recommends, or just plain leave it out? There's already salt in each receipe aside from substituting salt for whey....
Thanks so much for your help!
~Shanna~ is offline  
#36 of 52 Old 05-13-2006, 04:05 PM
 
artisticat's Avatar
 
Join Date: Jul 2004
Location: TX
Posts: 286
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Shanna for the beet kvass I use one Tablespoon of coarse Celtic sea salt and 3 medium/large organic beets. I ferment 2-3 days and usualll leave in fridge for a couple days until the last batch is gone. I also think it is a required taste. The first time I started drinking it I thought it was gross and couldn't stomach it. Now however I crave it and could drink way more than 8 ounces at a time. Love to put it in my soups for a slight sour taste too.
artisticat is offline  
#37 of 52 Old 05-14-2006, 12:43 AM
 
chasmyn's Avatar
 
Join Date: Feb 2004
Location: Beautiful British Columbia
Posts: 2,367
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
:
chasmyn is offline  
#38 of 52 Old 05-14-2006, 01:51 AM
 
Josette Marie's Avatar
 
Join Date: May 2006
Posts: 443
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Yes, I have made the ginger carrots and they are a bit salty ususally I serve them with something I made using sour creme (creme fraiche). It seems to help. I usually serve the carrots with lentils corriander topped with sour creme.
Do you all make your own whey. I buy mine from a co-op.
Have any of you tried the beverages? I haven't yet...feeling too quesy lately to do anything new.
I have made the stuffed grapes leaves...they turned out nice and of course the broth. I have made the sauerkraut that pretty good.
Josette Marie is offline  
#39 of 52 Old 05-14-2006, 02:13 AM
 
MommaMoo's Avatar
 
Join Date: Nov 2005
Location: Under dirty laundry and dishes
Posts: 772
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Shanna, in my NT book, there isn't any Rapadura in the coconut mousse pie. I believe that honey is sweeter than Rapadura, though. I don't know if the recipe would work without the honey.

Me bfinfant.gifDP caffix.gif one silly 5 year old  boy blahblah.gif and a brand new babyboy.gifcd.gif  signcirc1.gifgoorganic.jpg
MommaMoo is offline  
#40 of 52 Old 05-14-2006, 11:17 AM
 
krankedyann's Avatar
 
Join Date: May 2005
Location: Buried in recipes in Asheville, NC
Posts: 2,406
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Josette Marie
I usually serve the carrots with lentils corriander topped with sour creme.
Share the recipe? Please?

Quote:
Originally Posted by Josette Marie
Do you all make your own whey. I buy mine from a co-op.
I make mine from kefir or yogurt all the time. I let the kefir go a little too long then filter it. Then I use the kefir or yogut cheese as a dip for veggies for me and the kids.

Quote:
Originally Posted by Josette Marie
Have any of you tried the beverages? I haven't yet...feeling too quesy lately to do anything new.
I've done the beet kvass and kombucha and all of the dairy, and the ginger ale. I've been happy with them all. The ginger ale is a help to me when queasy.

KerryAnn @ CookingTF dot com - Nutrient dense foods your kids will LOVE!  Real Food Cooking School and Lactofermentation Classes now live! Use coupon code "CTF" for 20% off.

krankedyann is offline  
#41 of 52 Old 05-14-2006, 05:22 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by MommaMoo
Shanna, in my NT book, there isn't any Rapadura in the coconut mousse pie. I believe that honey is sweeter than Rapadura, though. I don't know if the recipe would work without the honey.
Interesting - I have the 2nd edition, and it's definately a half cup of rapadura. I'll make a note of your modification in my book - even in the 2nd edition, not sure that I trust these recipes yet!
~Shanna~ is offline  
#42 of 52 Old 05-15-2006, 12:54 PM
 
nicholas_mom's Avatar
 
Join Date: Apr 2004
Location: Maryland
Posts: 949
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
:
nicholas_mom is offline  
#43 of 52 Old 05-16-2006, 07:43 PM
 
AnnC's Avatar
 
Join Date: May 2006
Location: Rainy Western Washington
Posts: 268
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Has anyone had any luck with the other kvass recipe in NT, the one with hops and bread and all that? Supposedly it has all these wonderful nutritional benefits. I tried making it, and it was so disgusting looking that I threw it all out and never tried making it again. Any successes?

Ann
AnnC is offline  
#44 of 52 Old 05-18-2006, 08:22 PM
 
kristenburgess's Avatar
 
Join Date: Sep 2002
Location: Michigan, USA
Posts: 1,817
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
subbing

Kristen, Loving my family heartbeat.gif Sweet DH, C 11, A 9, B 7, G 4, H 1, C newbie!
2ndtri.gif Free Healthy Pregnancy & Natural Birth Series, click here!

kristenburgess is offline  
#45 of 52 Old 05-19-2006, 09:57 AM
 
nicholas_mom's Avatar
 
Join Date: Apr 2004
Location: Maryland
Posts: 949
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Just the other day I made the Basic Muffin recipe and added the raisins. I forgot to add the cinnamon. Anyway, even though I put 2/3 cup of raisins, it wasn't enough. Also, this muffin recipe was not too sweet with 1/4 maple syrup. Actually for me I would add alittle more maple suryp unless there is another sweeterner to use that is sweeter, rapadura maybe?
nicholas_mom is offline  
#46 of 52 Old 05-22-2006, 02:16 PM
 
AnnC's Avatar
 
Join Date: May 2006
Location: Rainy Western Washington
Posts: 268
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
In response to the desserts in NT being so sweet, I agree.
This week, I got cream from my cow share, and since this is the time of year for best cream, last night I made the vanilla ice cream recipe. I left out the arrowroot, and instead of 1/2 cup maple syrup, I used just 2 Tbs. It came out GREAT, no need for more sweetness!

Ann
AnnC is offline  
#47 of 52 Old 05-22-2006, 02:29 PM
 
tayndrewsmama's Avatar
 
Join Date: May 2004
Location: WI
Posts: 11,228
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
SOOOOOOOOOO, glad this thread is here.
tayndrewsmama is offline  
#48 of 52 Old 07-26-2006, 04:22 PM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
~Shanna~ is offline  
#49 of 52 Old 07-26-2006, 07:17 PM
 
tamagotchi's Avatar
 
Join Date: Oct 2005
Posts: 2,096
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Hmm... shouldn't this thread move to "Traditional Foods"?
tamagotchi is offline  
#50 of 52 Old 06-27-2008, 09:54 AM
 
sabrosina's Avatar
 
Join Date: Jun 2003
Location: Wake Forest, NC
Posts: 282
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Subbing. I've had trouble with several of the NT recipes so tucked the book back on the shelf. Maybe I'll dig it out and dig through this thread to see if I can make sense of it.
sabrosina is offline  
#51 of 52 Old 06-27-2008, 10:06 AM - Thread Starter
 
~Shanna~'s Avatar
 
Join Date: Nov 2005
Location: Stumbling from knowing to doing
Posts: 2,838
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I had to pipe in that I tried the carrot cake and cream cheese recipe, and it turned out fabulous - I know some haven't had luck with the cake recipes, but I followed it exactly and was happy with it.

I also wanted to add my $0.02 that I use the 1/2 c of maple syrup in the ice cream recipe and it isn't too sweet for us. Though we do leave out the arrowroot because the cream here is so thick.
~Shanna~ is offline  
#52 of 52 Old 06-27-2008, 12:50 PM
 
tinuviel_k's Avatar
 
Join Date: Apr 2004
Posts: 3,370
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
While I enjoy reading Nourishing Traditions, I have not found one single recipe that could not be improved in some way. I've started using the book as a reference, and not as a cookbook. Sad. It could have used some major recipe experimenting and editing.
tinuviel_k is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off