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Traditional Foods (NT) Mamas-What did you eat today?

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2.4K views 50 replies 8 participants last post by  xenabyte  
T
#1 ·
The veggie moms had such a great idea I thought I'd start one too.
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Dinner, 2 nights ago:
went out with the in-laws, had salad with raspberry vinaigrette (too sweet) and cajun angel hair pasta with prawns.

Yesterday (all organic/pastured except for the goat yogurt):
Breakfast:
soaked amaranth topped with chopped crispy almonds, raisins, dates, fresh wild blackberries, raw butter, and raw goat probiotic yogurt.

Snack:
air-popped popcorn topped with extra virgin olive oil, sea salt, nutritional yeast, and shoyu.

Snack 2: glass of raw goat kefir

Lunch which ran into dinner:
3 bowls of vegetarian lentil, rye, and vegetable soup topped with raw goat yogurt cheese and fresh sliced tomatoes.

It was a heavy dairy day.
 
T
#2 ·
Today 8-12-04:
soaked amaranth topped with crushed almonds, wild blackberries, raw butter and raw probiotic goat yogurt

Snack: glass of raw goat kefir

snack 2: crispy almonds

Lunch: leftover veggie lentil rye soup with yogurt cheese and sliced fresh tomatoes

Dinner: blended salad (lettuce, kale, basil, celery, cucumber, tomato) homemade pasta from soaked fresh ground durum wheat topped with sauteed yellow zucchini, shell peas, sliced cherry peppers, broccoli, sliced garlic, fresh tomatoes, fresh basil, avocado, and artichoke antipasto. Super Yum!
 
T
#3 ·
melon and toast with cultured butter
red dragon welsh mustard cheese
organic tomato with basil garlic mayonnaise (pastured chicken egg)
uh, a cookie
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last night was buffalo stroganoff with shitakes & organic sour cream, and organic turnip greens.

suse
 
H
#4 ·
Its been so humid here today so its been kind of a salad day.

For breakfast I had a pieces of sprouted bread w/ butter & two soft boiled eggs, half a peach and some yogurt.

For lunch I had some heirloom tomato w/ baby arugula and balsamic vinegar, a slab of cheddar cheese, a piece of sprouted bread w/ butter and a slice of melon. some yogurt.

For dinner I had a salad w/ greens, tomato, potato, green beans, goat cheese, some smoked fish my uncle caught in Alaska, herb dressing, crispy pecans and radish, piece of roasted corn w/butter.
 
#5 ·
Thurs are notorious left overs days...

Breakfast: Smoothie with Kefir, strawberries, Coconut Cream Concentrate and Organic Apples Juice

Lunch: Sliced Sourdough bread with Home Made Kefir Cream Cheese! OMG DELISH!, left over Chicken from stock making and lettuce and tomatoes. Grapes, Cherries and a cookie (ok, two cookies)

Dinner: Re-heated Hearty Chicken Soup (home made Wednesday) with slices of Sourdough. Dessert is left over 'Peach Cottage Pudding' made night before.

Snacks throughout day, fruit and slices of bread spread with Kefir 'cream cheese'...../drools

Friday is big, 'fun dinner' nights...will be cooking big time tomorrow (Homemade pizza or Open Face Tortilla stack ups).
 
M
#6 ·
Breakfast: Steel cut oatmeal soaked in coconut milk and a little maple syrup.
Lunch: Breakfast burrito, sprouted wheat tortilla, eggs, green pepper, squash, tomatoes and a couple bites of very salty kimchi.
Dinner: Quinoa and kidney bean chilli with brown rice.
 
T
#7 ·
haven't eaten anything today but a bowl of special k, i don't think i need to be bragging *that* up...

but last night was a chicken minestrone, very rich broth with all kinds of goodness: basil, chard, white-flowering kale, kohlrabi, celery, carrot, onion, garlic, a little pasta, quail meat, oregano, tomato, topped with grated manchego sheep's milk cheese. good soup.

garlic bread

and red potatoes roasted in shmaltz with red peppers.

i need to go poke around the kitchen and see what's up for tonight.

suse
 
T
#8 ·
Last night we got hungry right before bedtime and DH made:
whole wheat long-fermented pita bread, stuffed with scrambled pastured eggs (our ladies finally started laying again after taking a break!), sliced tomatoes and cucumbers and avocado.

Today 8-13-04:
Breakfast: soaked amaranth topped with raw butter, goat yogurt, crushed crispy almonds and raisins.

snack: glass of raw goat yogurt

snack 2: crispy almonds (yes I am addicted)

lunch: cucumber avocado raw butter sandwiches on homemade long-fermented whole grain bread

dinner: blended salad (lettuce, celery, cucumber, tomato), sauteed yellow squash with sliced tomatoes and garlic, and more cucumber avocado butter sandwiches.
 
#9 ·
Friday the 13th....ohhhhhh

Typical Kefir smoothie for breakfast.

Tooo busy for real lunch, ate grapes and sourdough with kefir cheese, iced herbal tea (was online most of day talking to sister in FL, about Hurricane Charley....

Dinner: Home made tortillas with, you guessed it, COCONUT oil for the fat. They were SOOOO soft and yummy!
Black beans, lettuce, salsa, sour cream.

Brewing up some Coconut Cream Concentrate (made into 'milk') for Kefir experimenting ....we'll see how it turns out in the morning.....muhahahha
 
H
#10 ·
Lets see, yesterday for breakfast we had soaked oatmeal w/ raw honey, yogurt, a little butter and a yogurt/peach/coconut oil smoothie.

For Lunch we had leftover salad and some melon.

For dinner we had home made refried beans on fried corn tortillas w/ cheddar cheese and fried eggs. I had a peach after.

For breakfast today I had yummy pancakes made with whole wheat flour soaked in yogurt overnight and another smoothie like yesterday.

For lunch we had turkey burgers on Ezekiel bread toast w/ homemade mayo, heirloom tomatoes & lacto-fermented pickles. Right now hubby's cutting up another melon from the farmer's market. These melons are amazing. They look like cantolope but they had ridges and they taste like they come from heaven.

All this yummy food and I'm still so tired without my precious coffee
 
T
#11 ·
Today 8-14-04

Breakfast: soaked amaranth with raw butter, raw goat yogurt, crispy almonds, dates, raisins, and wild blackberries (are we seeing a pattern here? lol)

Lunch: I finally got out of the house and went downtown! I have been chained to the computer lately with work.
1/2 organic veggie sandwich on a garlic bagel from the local co-op
a vegan black bean, rice, and veggie burrito with blue corn chips from the organic cafe.

Snack: a bartlett pear

Snack 2: banana

Dinner: Vegan Korean food
started with potato soup, with kombu, shiitake mushrooms, and shallots.
then had soaked brown rice, topped with marinated cucumber salad and sauteed seasoned spicy eggplant and sliced shiitake mushrooms. Wish I'd had some kimchee to go with it.
 
G
#12 ·
breakfast: scrambled eggs w garlic, extra olive oil

lunch: liver and onions; broccoli salad w bacon

snack: kefir smoothie

dinner: sauteed beef with eggplant and peppers from the garden.

my diet lately has been OK. Not great. Not as bad as it could be.
 
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G
#13 ·
Breakfast: Goat kefir smoothie with blueberries, strawberries, raspberries, banana, and raw honey.

Some junk food at church.
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Lunch: Sourdough bread, RAW cheese (woo hoo!), avocado, sprouts, s&p. Apricot

Snack: vegan chocolate cake with no refined sugars

Dinner: Chili with cornbread (but it wasn't soaked - I didn't plan ahead)

I just wanted to say about my lunch.. my DH had pb and when he saw my food, he said, "Oh, I didn't know we had cheddar (it was expensive raw cheese), otherwise I would have made a grilled cheese!"
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This is the man who MICROWAVED my raw veggie soup because it was too cold..
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T
#14 ·
i think i'll post, just to give some of those on the fence a chance to see 'well, it's not all-or-nothing; better to have a half-assed day once in awhile than give up on it for lack of perfection.'

we had : hamburger helper stroganoff. yes, with cheap ground meat & unraw milk. you know what? right now we are struggling financially & i had little time, i had a buck's worth of meat & helper was on sale, & despite oxidized sour cream, hard-to-digest pasta & all of it, it was tasty & moderately nutritious, compared to chicken mcnuggets.

i still had some frzn org spinach with cultured (but not raw
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still hard to get & 10 bucks a lb) butter & sea salt, & for dessert, organic lemon shells with organic homegrown homemade strawberry ice cream.

even in nt sally fallon admits some nights, you are just gonna have to feed the kids spaghetti, kwim?

so, i'm not ADVOCATING hamburger helper, but it beats the heck out of going hungry.

:)'( i haven't been able to get goat's milk or eggs in two weeks, i hope my goat lady doesn't drop me from her list. i'm afraid to call.)

(btw, it's just a temp setback; i have a full pantry & we'll be ok, don't organize a fairy food drive or anything
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suse
 
T
#16 ·
i left a message
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she is a little cranky, but i just laid it on the line about the $- people tend to be more understanding when you tell them the truth, whether it's really any of their business or not.

crossed fingers, suse

ps the cake is wholesome at least
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as cake goes, anyway :LOL
 
T
#18 ·
Breakfast: My standard soaked amaranth with dates, raisins, raw butter and goat yogurt

Lunch: Was pretty much nonexistant. Snacked on grapes, a banana, and some dried apricots. Had a glass of goat yogurt later on.

Dinner: leftover vegan Korean food, potato soup with kombu and shiitakes, rice with marinated cucumber salad, 1 1/2 fried pastured eggs, nori wrappers.

Was still hungry after dinner (not many leftovers) so then pan fried some potatoes and put them in sandwiches in homemade long fermented wheat pita, sliced tomatoes, cucumbers, raw butter, and artichoke antipasto. Vinegar cucumber pickles on the side. (too hot to make fermented pickles!)

suse, don't feel too bad. I'll admit to getting sandwiches in town on unfermented bread made from rancid wheat flour, or pasta made from that same old flour. It definitely beats going hungry (and resorting to fast food! ick!)
 
H
#19 ·
Quote:

Originally Posted by toraji
Was still hungry after dinner (not many leftovers) so then pan fried some potatoes and put them in sandwiches in homemade long fermented wheat pita, sliced tomatoes, cucumbers, raw butter, and artichoke antipasto.
Long fermented wheat pita?!? That sounds yummy. Could you share the recipe? We used to eat a lot of whole wheat pita because we live in an area of Brooklyn with a lot of Middle eastern grocers & bakers. We've still been eating the pita on occassion but would love a recipe I could make. I bake tons but have never attempted pita. Thanks.
 
T
#20 ·
it's all in the technique. We just use our regular bread dough and then roll it out into flats. Recipe and cooking instructions below:

*a note on this recipe, since we work at home, we don't form the loaf before going to work! We leave it out and knead periodically during the day. Then when we are ready to deal with it, we cook it. Or if we don't get to it by the time evening rolls around, then we just stick it in the fridge until we are ready.

Bread for the Working Stiff, the recipe by toraji's dh

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
1/4 teaspoon yeast
1 teaspoon salt
3 cups whole wheat flour

This is a bread recipe that has been written for you, the working stiff. You need only to spend a total of 20 minutes on this dough to have an excellent loaf 24 hours later. This recipe will make a single 1 1/2 pound loaf but can easily be doubled.

The Night Before:
Start the dough in the evening by mixing 1 1/2 cups of the flour and all of the remaining ingredients into a 2 - 3 quart mixing bowl and mix vigorously with a large wooden spoon until well combined. Let stand covered overnight.

The Morning Before Work:
Add in the remaining flour to achieve a soft dough (until a very soft ball forms). Only use as much flour as you need to. Knead the dough for 1-2 minutes then let stand covered at least 20 minutes.

Before You Leave:
After 20 - 30 minutes knead the dough using either water or flour as appropriate for about 2 minutes, or until it pushes back and feels "alive". If the bread starts to develop tears in the gluten stop kneading and let rest for 10 minutes before continuing. The dough should be fragrant, elastic, and form into a firmer ball than earlier. Form the dough into a loaf coating it well with flour, and place it on a cookie sheet. Place the loaf in the refrigerator for the final rise covering it with a damp cloth or plastic to keep it from drying out.

After Work:
When you come home from work, remove the bread from the refrigerator and preheat the oven to 425º. If the dough is under risen place it in a warm place (85º) while the oven is heating and next time either use more yeast, or let ferment at a higher temperature. If it's over risen you may need to re-knead the dough and make pita's or pizza.

Once the dough and the oven are ready, take a razor blade or very sharp knife and quickly and firmly slash the top of the loaf to a depth of 1/2". If making a round loaf cut two more slashes perpendicular to the first starting in the middle to form a cross. Place the loaf in the hot oven on the middle rack and bake for 35 minutes, or until it is a deep reddish-gold and sounds hollow when thumped on the bottom.

Place on a wire rack to cool for at least 20-30 minutes before slicing. It's important to let the bread cool first so the crumb of the bread has a chance to stabilize. Then slice or just tear it into chunks and have fresh bread with your dinner anytime you wish.

• • • Pita Bread • • •
Slice 1 1/2 pounds of bread dough into 6 or 8 pieces and then place on a floured board and flatten them out to 1/8" thick rounds (about 6 or 7 inches). Heat a cast iron griddle or large iron skillet over a medium-medium high heat.

1). When the pan is hot place one round on the griddle and cook for about 30 seconds or until the top shows many small and very distinct bubbles (about 1/4" dia.). If the bubbles do not form within 20-30 seconds the heat is to low. If they form but there are only a few large ones the heat is too high.

2). Flip the bread over (it may be very lightly speckled with golden brown) and cook for another 45-60 seconds or until you notice it puffing.

3). Flip over again to the first side and cook until it puffs up like a balloon (about 30 sec.). Placing the pita's on a grate over direct heat at this stage will almost guarantee success. If however one still refuses to puff let it be and start the next one, it will be good none the less.

Place the breads in a cloth to stay warm. Serve within 2 hours. These also freeze wonderfully for longer storage. By the way it is steam that causes a pita to puff. It gets trapped between first and second sides and causes it to inflate.

• • • Pizza • • •
Preheat the oven to 475º and then roll out the dough to your preferred thickness (1 1/2 lbs. makes an medium thick 16") on a peel, or on a counter to then be transferred to an open mesh pizza pan. Fold over the outer rim of the dough and seal to double it's bulk for a thick outer crust. Drizzle olive oil liberally over the top if desired and let it rise covered for about 20 minutes.

Now place on any toppings you wish, keeping the ones that may burn toward the bottom. Place into the oven and bake for approximately 15 minutes. Remove from the oven and cool on wire racks for a few minutes before slicing to keep the bottom from getting soggy.
 
T
#21 ·
breakfast: soaked amaranth (geez, do I ever get sick of this stuff?), same toppings with wild blackberries

lunch: cucumber, avocado, and tomato sandwiches on homemade WW sourdough bread. Baked potato with raw butter, EV olive oil, avocado, cucumber, and tomato. Starch bonanza!

dinner: blended salad (lettuce, celery, basil, cucumber, tomato), pan-fried herring with sauteed yellow zucchini, sliced tomatoes and cucumbers on the side.
 
H
#22 ·
Thanks so much Toraji that sounds good, I might have to start some tonight! I actually work at home too so I'll try kneading it through the day instead of putting it in the fridge. Thanks again.

While I'm here may be I should write what I ate today,
breakfast, 2 soft boiled eggs mashed into "salad" on top of buttered sprouted bread. banana yogurt smoothie

leftover chicken salad, carrots and a banana w/some carob spread I whipped up as a treat

snack, half a sprouted roll w/almond butter

dinner, veggie curry (onions, eggplants, carrots, potato, tomato & squash) and a piece of buttered homemade sourdough bread.
 
#24 ·
Fun Thread!!

Lets see....
Breakfast today was new apples with raw milk yougurt and hard boiled eggs.

Lunch was mixed sprouts, cucumber, orange pepper and olive oil on sprouted 5 grain bread with a cup of miso, green onion, sesame seed soup. Two thick pieces of raw milk swiss cheese with raw almonds and dates.

Dinner was sprouted chickpea and fava bean falafals on sprouted grain tortilla with raw milk tzatiki and sprouts and carrot (shredded), cabbage and beet (shredded). Same soup as lunch finished with a mate latte made with raw almond milk.
 
T
#25 ·
Breakfast: nonexistant

Lunch: leftover baked potato mashed with raw goat yogurt, raw cow butter, EV olive oil. topped with chopped tomatoes.

More lunch: fresh baked potatoes with raw butter and chopped tomatoes.

Snack: grapes

Felt slightly ill later today (maybe too many potatoes! and a lack of food!)

dinner: blended salad (lettuce, kale, celery, cucumber, tomato) homemade sourdough WW vegan pizza, our regular bread dough rolled out and topped with fresh sliced tomatoes, bell pepper, yellow squash, and eggplant.

Our garden is giving us lots of potatoes, cucumbers, tomatoes, lettuce, basil, and squash right now, as you can probably tell.

been pretty low on the animal food lately. We've been avoiding doing another chicken but I think tomorrow is the big day.
 
T
#26 ·
Breakfast: soaked amaranth with butter, yogurt, dates, raisins, and wild blackberries

Lunch: leftover pizza, fried pastured egg sandwich with sliced tomatoes and cucumbers in a long-fermented WW pita

Snack: grapes

Dinner: blended salad (lettuce, kale, edible chrysanthemum, basil, celery, cucumber, tomato), roasted homegrown pastured chicken, mashed potatoes with giblet gravy, sliced tomatoes

the chicken dressed out at 8 pounds! that was a big chicken!
 
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