I have a friend who is doing very well with NT. I asked her for some advice, and this is what she wrote to me. I thought I would pass it along, in case it helps anyone.
<< I am writing in the hope that you can help me out. I'm still struggling with implementing NT eating. I don't know how much you plan your meals, and if you do it on the computer, but if you do have anything like that -- files, plans that you have created -- would you mind sharing them with me? I feel somewhat overwhelmed thinking about what I need to do. I understand a lot of the concepts, but I tend to leave things until the last minute, and that doesn't work well with NT. Even if I do plan, I feel like once I miss doing one thing (I often fall asleep with the kids putting them to sleep, and usually plan to do soaking prep and that kind of thing in the eve after they are asleep) that it throws everything off. Do you have any suggestions, tips or anything that have helped you with implementing? I also have a hard time finding things that everyone likes to eat. And variety is a problem too. >>
I had felt very much the same way. Dh and dd are picky eaters too and it is VERY hard to have variety according to what everyone will eat, but I don’t want to be cooking 2 meals everyday. I did that when I was vegetarian and it was A LOT more work. I have made a list of meals we like, I also decided what we needed to eat. I learned that there is more to NT and Dr. Price then just soaking your grains, eating organically and free range, etc. But for immunity and such, it really is important to concentrate on getting enough of the fat soluble activators. Each people that Price studied valued these and all ate them as much as possible for health. For us, I decided our main source would be from naturally raw yellow butter, cheese, egg yolks and then also adding liver as much as possible. A lot of people just supplement with high-vitamin cod liver oil, but I haven’t had a good experience with this. The kinds in the stores are just either too low quality that I question it’s purity and whether it’s rancid or not (cod liver can go bad VERY easily, it’s sensitive and if it does it can be toxic as Price mentions in his book, and the high-quality ones in the stores are distilled and are low-vitamin. The brand that Sally Fallon suggests is from the U.S.. I’ve seen it on a Canadian website before but it is far too expensive. So for us it’s yellow cheese and butter (raw), egg yolks and the addition of liver especially in the winter or if I haven’t been able to store enough yellow butter and cheese for the winter months. Since no one likes liver here, I pan fry it and then grate some with ground beef meals. I have also been adding liver to the stock pot lately and it’s been working out great, no one notices! We also have a lot of raw cream and milk. So for us, we’re concentrating mainly on high-quality, raw dairy, along with high quality eggs (the farmer’s are deep coloured, so that’s even better, I think A’s are too) and a little liver. Once I decided that, I also needed to decide a few other things. Such as the need for real stocks, they are incredibly nutrient dense containing trace minerals, as well as calcium, copper and magnesium and other things, the addition of the veggies and parsley add to it. So, I decided we would have many meals concentrating on the stocks. I thought of the meals we all like and wrote them down, such as different soups, stews, pot pies and other meals that are stock based. Since we’d be having a lot of stock-based meals and beef soup is a family favorite which we’d have atleast once or twice a week if I prepared it, then that meant it would be a good idea to have a pot roast once a week and I could use the leftovers in the soups. It is much less expensive than using stewing beef (which when I get meat from the farmer I need to choose whether I want all or part of the stewing beef to be that or ground beef or half and half, since it’s the same part of the cow used for both; I’d rather get more ground beef). So, I decided that. As for vegetables, I wanted to concentrate on the green (but I also use a lot of other veggies in cooking) for fresh, and the best and cheapest is lettuce, cucumber and that sort of thing. So, I thought we’ll need to include a salad somehow everyday. I normally don’t like eating salads with dinner so that left lunch. I did start having a salad for lunch everyday and added cheese and eggs, but it wasn’t enough, so now for lunch I’ll have salad or raw veggies with a sandwhich and ofcourse plenty of dairy foods (such as milk, yogurt and/or cheese). Now, my children won’t eat salad, but the only green veggie they’ll eat is cucumber but they tend to leave the skins, so I give them a chewable, kids green food supplement that I first found at [a local health store]. It’s really good. Anyway, I’m probably going into way too much detail, but I made decisions and then decided what my family would eat. I also made the rule that since I cook and do consider everyone’s likes and dislikes, everyone must eat what I make. I made this rule, because they are so picky that although they normally like something they don’t want to have it too close together, I’m talking about a week apart. I think that’s absolutely ridiculous, so I made that rule. So, I made a menu planning guide that I use. It doesn’t include snacks on it, but we tend to have NT cookies and nuts for snacks. I also notice that when eating the way I feel through the Spirit to eat, we tend to snack less, so that helps. This is a guide I use for my family, based on what I felt was healthiest and the best ways to get the nutrients we need that everyone will also eat. I’ll attach it to then e-mail. But it is a guide and is flexible if needed, especially during holidays. But we do still eat NT during holidays, but we’ll have a holiday meal depending on the holiday and more sweets (made NT style). Now when you look at it, it also doesn’t include drinks. We drink a lot of water (the farmer gives us free well water, which he tested and is just as pure as spring water and it tastes just like it too) as well as lacto-fermented beverages, and things like egg nogs and smoothies (but that’s more like food really). You’ll also look at it and it doesn’t appear that we concentrate on eggs since we only have it for breakfast a couple of times or so. But, I do. I add it to sandwhiches, salads and it’s also in our desserts, egg nog and smoothies, porridge/oatmeal, pancakes, etc. I have changed the recipes and made it to my specifications, so for pancakes for example, I will have 4 eggs and a couple of yolks in my recipe, which serves 4; Dh told me that it’s the best pancakes he’s ever had. It also doesn’t show how much yellow butter we eat. So, the guide doesn’t show all the details, but I use it for meal planning and it helps a lot. When I look at how I felt we should eat and felt satisfied that for us this is right, I noticed that it is pretty similar to how the Native Swiss ate. SO that makes me feel good, knowing that it’s been tried and true already. Now, I did notice that for me, if something came up and I didn’t do the stock or soak the porridge it ruined everything. I also noticed that I spent a lot of time in the kitchen everyday, cooking and also cleaning. So, I made a weekly schedule that works well for me. Once a week (for me, I chose Monday), we only do a very small amount of Homeschool and we spend the day doing food preparations. This is the day that I prepare as much as possible for the week’s meals and I also bake muffins and bread. Now, we really like fresh bread and dinner rolls straight from the oven, so for those two things I prepare the dough and let it rise a couple times, then only partially cook it (about 5 minutes, maybe 10) and then freeze. I partially cook it so that it the dough doesn’t get squished in the freezer, I’ve done it before where I froze it after the final rising, it works too. For muffins, I cook and then freeze. We’ll eat them defrosted or if we want warm muffins I’ll defrost them in the oven at 150F. I’ll also make the week’s cookies. If I need pie crusts or pizza crusts I prepare those too and freeze them. Doing the weekly cooking is a lot less difficult than once a month cooking, it really alleviates the work for the week and it means that we’ll be eating as we should all week and it can be routine. Now that was the key for me, to make it a routine. So, it really starts on Sunday night. I start soaking everything and start the stocks. And then I’m prepared to start preparing and cooking on Monday. I’ll also start the lacto-fermented beverages Monday. So, I just have a guide and this routine and it makes the week go more smoothly and I really enjoy eating A LOT more. Now, I had the same problem about forgetting to soak the rolled oats for porridge the next day. If you’re on e-mail a lot, then you can use Microsoft outlook to set up reminders. Just add soak oats to the calendar, you can repeat it every day, on chosen days every week and to repeat what you choose forever. Also, choose to be reminded of it. Then at the time you chose, if you have your e-mail open, a box will pop up making a short musical sound with that reminder and you’ll need to click on dismiss, so you’ll see it. Other tricks can be, putting up post it notes and such, remember you can start soaking the oats up to 24 hours in advance, if that’s easier. Oh, I’ve got to run. I hope this helps, let me know if you have any questions.
She hasn't been able to send me the file with her plan yet, but if anyone is interested in it, let me know and I will send it out to you when I receive it. We live in a cooler climate (Ontario, Canada) and our summers are short (but hot
) so she has mostly based her meals on cold-weather foods. I would likely not buy lettuce in the winter (I like to buy local produce; she buys organic, and doesn't mind if it is from far away, just different philosophies) but I would grow sprouts, and I will look into having some kind of little hothouse set up for growing greens through the winter. If I can have houseplants, why not lettuce?