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#1 of 545 Old 06-01-2006, 06:14 PM - Thread Starter
 
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Alright its June!!

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#2 of 545 Old 06-01-2006, 06:23 PM - Thread Starter
 
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Bumping up.
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#3 of 545 Old 06-01-2006, 06:26 PM
 
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I started one too! Linked it back to this one though.

So, we haven't officially moved into our new house yet as we're still swimming in boxes (and intending to completely declutter as we move in . . . it takes a while). I'm really looking forward to cooking in our HUGE new kitchen! We're going to be working on healing our guts soon . . . we'll see how that goes with the summer though (and the inevitable - MIL will decide that we're depriving dd by staying away from store-bought crap ice cream and hot dogs *sigh*)
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#4 of 545 Old 06-01-2006, 06:28 PM
 
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OK, I had a big NT day. I started some apple chutney. I made a cheesecake out of my yogurt cheese. Went to the farm and got more pastured eggs. Soaking some flour to make pumpkin muffins in the morning that I will eat with my (accidental) homemade butter!

Suzy

: mama to 4 boys
: : :
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#5 of 545 Old 06-01-2006, 06:29 PM
 
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Oh yeah, I ate some organic chocolate, too!! And made some crispy nuts the other day!
Suzy

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#6 of 545 Old 06-01-2006, 06:35 PM
 
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nak so I cant type much...be back later

~Rebecca~
mama to a sweet girl , & 4 silly boys

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#7 of 545 Old 06-01-2006, 06:37 PM
 
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mama to DS born 9/7/05, DD born 8/20/07, DS born 9/4/10 and DS born 11/26/13


Loving our chaotic, crunchy, homeschooling life!
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#8 of 545 Old 06-01-2006, 06:42 PM
 
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Don't even ask me why . . . sometimes banging my head against a brick wall is what I do for fun.

Soooooooooo, if the gut flora is an ecosystem unto itself, is there really a point to ridding oneself of all bad bacteria/yeast, or are they part of that balance? Can't good bacteria turn bad if not kept in check? (I know this is more of a "healing the gut" question, but I want to get a feel for the NT group's take on this).
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#9 of 545 Old 06-01-2006, 06:42 PM
 
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subbing so I can keep up
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#10 of 545 Old 06-01-2006, 06:54 PM
 
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HerthElde I've got one of those m-i-ls. She doesn't se the kids. But what I do to counteract all that store junk food is feed them lots of NT raw honey icecream, decent sausages, decent sourdough bread etc. Reason being I once knew a woman who had been brought up by a gardening Mum & fed on produce. She still ate like that. I asked her why & she said that her cells had been programmed to eat like that. I firgure no one would eat store icecream without feeling very ripped off after a decent honey or maple icecream.
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#11 of 545 Old 06-01-2006, 07:29 PM
 
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Quote:
Originally Posted by Pinky Tuscadero
. I made a cheesecake out of my yogurt cheese.

Suzy
how did the cheesecake come out?
i have been wanting to try something like the one in nt, is that the recipe you used?
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#12 of 545 Old 06-01-2006, 07:30 PM
 
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I am still reading the May NT thread and trying to keep up!

I have been slow roasting meat latly and have come up with some ideas and ways to extend that pot roast.

Lamb Breast/Neck- cook at 200 degrees for 5 or more hours untill it falls off the bone. Cook with 1 large onion, 10-15 cloves of garlic, 1/2 a bottle of red wine and salt and pepper. These are fatty pices of meat and will be very moist and tender. The first night I served it with a starch and vegtable. The meat was still on the bone like beef short ribs or pork baby back ribs, it could have been seared with a special sauce on the grill if you like.

The second time I took the meat and fat off the bone (the meat was shreaded like a pulled pork). Then I place the meat in a small baking pan with the fat drippings/ pan juices, the cooked onions and garlic, 1 1/2 cup rice, caned tomatoes with juices and a little water. I covered it and baked it in the oven for 1 hour or untill rice is cooked. This is one of the best tasting dinners I have ever made. The same thing could be done with lamb shoulder, pork butt or chuck roast, a fatty pice of meat would be best.
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#13 of 545 Old 06-01-2006, 07:36 PM
 
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nak...

Celrae- sounds tasty- I have more local 'natural' lamb in the freezer to use.

Congratulations provocativa! enjoy your babymoon.

Going back eastward to visit our families tomorrow. I hope I can stay "kinda" NT on vacation. I'm bringing the CLO and sea salt. Hard to fit much in the bags but I'll be near Whole Foods and Trader Joe's the second half and have a suite with kitchenette so I'll survive. Just worried about the first half in Indiana with the in-laws side.

-Kelly
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#14 of 545 Old 06-01-2006, 07:43 PM
 
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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.

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#15 of 545 Old 06-01-2006, 07:44 PM
 
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Quote:
Originally Posted by BowenTherapist
how did the cheesecake come out?
i have been wanting to try something like the one in nt, is that the recipe you used?
I'll let you know either later tonight or tomorrow. It smells good! I only like it when it's good and cold.
Suzy

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#16 of 545 Old 06-01-2006, 07:45 PM
 
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#17 of 545 Old 06-01-2006, 08:12 PM
 
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What water systems are y'all using? We're thinking of switching over to a reverse osmosis rental system. Our water is fluoridated and the only systems able to remove fluoride are distillation and RO. I've done some preliminary research and have found pros and cons for both, mostly inconclusive particularly the one about distillation 'leaching' minerals from the body. So what is everyone using?
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#18 of 545 Old 06-01-2006, 08:26 PM
 
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We use an RO unit and we add trace minerals back in with Concentrace.

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.

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#19 of 545 Old 06-01-2006, 11:42 PM
 
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#20 of 545 Old 06-02-2006, 02:00 AM
 
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Please recommend a kids friendly high vitamin CLO (trying to slow down tooth decay with dd#2). We've been using NN but found out on the board that she needs high vitamin. I came across blue ice and the other one on radient living? Just wanted to make sure its tasty enough that she'll take it. She loves NN's peach flavor btw.
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#21 of 545 Old 06-02-2006, 08:58 AM
 
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#22 of 545 Old 06-02-2006, 10:14 AM
 
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NAK

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#23 of 545 Old 06-02-2006, 10:34 AM
 
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I made the ginger carrots. Thanks to advice here I made with less than 1/2 teasp. of salt but I forgot that I wasn't suppose to put whey in it. I put about 2 tablspn of whey instead of 4 tablsp. I hope the carrots are not too mushy.

We will try them tonight for dinner.

QUESTION: So, I notice in the cookbook that Sally cooks the meat for many hours. Why is that? I cook my chicken breast for 20 mins at 450 and they are done.
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#24 of 545 Old 06-02-2006, 12:33 PM
 
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Here's a good article on the benefits of sea salt. The author is Rebecca Wood and she seems to take a very NT approach.

-----------

The Sweetness of Salt

Good sea salt helps make foods taste delicious. Regrettably, there are
many brands masquerading as natural so here are the secrets for
selecting the best. We’ll also examine why unrefined salt is critical
to your health.

Have you ever tasted a few grains of table salt? They taste sharp,
salty and acrid and their lingering flavor is harsh, metallic and
unpleasantly bitter. Not pleasurable. That’s because table salt is
refined, at 1200 degrees F. into a pure chemical (99.9% sodium
chloride) and mixed with other chemical additives. Extreme heat
molecularly alters any food—salt included—making it hard to assimilate.

Not to worry about a pinch of poor salt here and there. But, if shoddy
salt is your norm, then those denatured grains and additives add up, on
corn chip after corn chip and year after year, to form a substantive
physiological insult.

Unrefined sea salt, on the other hand, tastes both salty and sweet with
a round, smooth, utterly pleasant after taste and a satisfying
sea-spray flavor. A quality sea salt is 94% sodium chloride with 6%
trace minerals and zero additives.

Please, do a taste test and compare table salt with quality salt.
You’ll be astounded by your taste buds acuity!

Like a miniature sea, your healthy blood, lymph, and extra-cellular
fluids are similar to ocean water in their mineral content. How
convenient that unrefined sea salt contains all the sodium and trace
elements—including iodine—balanced in the same ratio as sea water.
Quality salt helps keep your inner oceans healthy and balanced.

(Iodine, a mineral needed for proper thyroid function, is less stable
than other minerals and it dissipates from mined, refined, washed, or
kiln-dried salt. Moreover, when table salt is enriched with iodine,
even more chemicals must be added to stabilize the iodine and to
prevent it from turning purple.)

Daily you lose sodium and trace minerals through normal body processes.
They must be replaced. Using unrefined sea salt is one easy way to do
so. Furthermore, the minerals from natural sea salt are more easily
assimilated than are mineral additives or supplements.

Yet, another reason that salt is important is that sodium is one of the
three vital electrolyte minerals. It helps convey energy and the spark
of life itself. It is this electrical charge that enables nerve
impulses and muscle contraction. With good reason, salt is the primary
flavor additive throughout the world.

Selecting Quality Salt

To determine quality salt, first consider its source. As all salt is
ocean derived and comes either from a living or dead sea. When mined
from the salt beds of an extinct ocean (like the Dead Sea or the Great
Salt Lake) then eons of rain fall have percolated through the salt
deposits leaching out iodine and most of the trace minerals; and,
therefore, much of the flavor. I do not recommend mined salt.

Thus, evaporated ocean water is a superior choice. Your guidelines for
selecting an evaporated salt include: location, processing and taste.
This doesn’t bode well for Morton and Leslie Salt, for example, who
evaporate their salt from San Francisco bay water, kiln dry it and use
additives.

There are several high-priced boutique salts costing as much as $30 a
pound that, in my opinion, are scams. In some culinary circles, it’s
fashionable to use kosher salt and that’s a misinformed trend. Kosher
salt is highly refined, contains additives and tastes nasty.

I favor the brand that identifies its source and manufacturing
techniques. My favorite salt is Celtic sea salt. Traditionally
processed with wooden rakes in Brittany along the coast of Northern
France, it is available under several different brand names and in
several grades. Unfortunately, some brands of Celtic sea salt are
processed and contain additives. Carefully read labels.

My favorite brand is the stone ground Eden Foods salt, available at
area natural food stores and on line. Prepared without chemical
processing aids, it costs more than table salt, about $4 per pound, but
it’s worth it and a pound lasts a long time.

May you be well nourished,

Rebecca Wood
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#25 of 545 Old 06-02-2006, 12:46 PM
 
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I fermented my raw macadamias. Forgot about them and soaked for almost 24 hrs. Pee-uuuuuuu! They stink.

I'm roasting them now in a hotter oven. You think I destroyed them? Two tubs of them too. :
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#26 of 545 Old 06-02-2006, 01:12 PM
 
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Quote:
Originally Posted by mamaMamamama
Please recommend a kids friendly high vitamin CLO (trying to slow down tooth decay with dd#2). We've been using NN but found out on the board that she needs high vitamin. I came across blue ice and the other one on radient living? Just wanted to make sure its tasty enough that she'll take it. She loves NN's peach flavor btw.
Blue Ice is a good quality high-vitamin oil.The one by Radiant Life is also a high vitamin oil but they use vitamin E in their preparation which is soy-derived. The E doesn't contain any isoflavones or goitrogens so is essentially inert tho its antioxidant properties remain. If soy is not an issue for you then either one of these oils is a good choice.
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#27 of 545 Old 06-02-2006, 02:51 PM
 
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:

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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#28 of 545 Old 06-02-2006, 03:11 PM
 
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I got the Blue Ice cinnamon flavor. It's my favorite so far. Definately a higher quality, and I like the cinnamon tingle.
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#29 of 545 Old 06-02-2006, 04:50 PM
 
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Quote:
Originally Posted by Pinky Tuscadero
OK, I had a big NT day. I started some apple chutney. I made a cheesecake out of my yogurt cheese. Went to the farm and got more pastured eggs. Soaking some flour to make pumpkin muffins in the morning that I will eat with my (accidental) homemade butter!

Suzy
That feels good! I always feel so satisfied at the end of a day like this. I need to get on the stick again. Today, I tended the kefir, started soaking almonds for crispy nuts, soaked grains for waffles tomorrow, and made a super smoothies for breakfast today.

On a sweet note, I made ice cream (raw cream, maple syrup, and small amt. of organic sugar) today. And yesterday, I made really yummy, but not at all NT chocolate chip cookies. I justified it by saying they were for my Dd's ballet recital. yep, that's what they were for...
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#30 of 545 Old 06-02-2006, 05:56 PM
 
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