NT April

16791 Views 502 Replies 62 Participants Last post by Panserbjorne, May 2, 2006

TopazBlueMama

Discussion Starter · Apr 3, 2006

Hey Nourishing mama's! It's a new month.

Has anyone tried anything new and great lately? I'm wanting to try a cereal recipe for my kids and dh in the mornings when I want them to fend for themselves. I've tried one before from EFLF--tasted like Grape nuts.

I'm still working on doing a more NT version of raw. Just wishing I had a source of raw butter. We are loving having the wonderful goat's milk.

Anyone have good jerky recipes/seasoning ideas? I'll be needing to make a bunch soon!

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Panserbjorne

· #2 · Apr 3, 2006

Tweety~(can I call you tweety for short?!?!) I found an online source of raw butter. www.slankersgrassfedmeats.com They have everything.

I just bought bones to make stock-I'm gonna do it, I swear! I got marrow bones and oxtail. It's a whole tail! I kinda freaking out about it...has anyone used this in stock? THe guy said it was really high in gelatin. If that's true I'll suck it up and do it. I also got liver which I want to do raw...but I don't think I can do the cocktail. Can I just make jerky? Has anyone done it with liver? Can you give me any advice?

Gale Force

· #3 · Apr 3, 2006

Quote:

Originally Posted by firefaery
I got marrow bones and oxtail. It's a whole tail! I kinda freaking out about it...has anyone used this in stock?

I've got one in the freezer too and have wondered what to do with it.

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yitlan

· #4 · Apr 3, 2006

Quote:

Originally Posted by tweetybirds2
I'm wanting to try a cereal recipe for my kids and dh in the mornings when I want them to fend for the

We like this one, as well as the granola recipe in there. I'm going to try to make it more for the warmer months. I ordered some trays for my dehydrator so I can make it without the oven.

carnelian

· #5 · Apr 3, 2006

Someone posted an NT granola recipe awhile back. It was good tho somewhat labor intensive.

I got my Blue Ice CLO over the weekend. Not too thrilled with the flavor--cinnamon tingle. It tastes kind of like linament with a cinnamon aftertaste

Definitely medicinal. Not like the Carlson's which tastes only of lemons. Gotta wonder about the lemon 'flavoring' they're using. So I'm wondering how much Blue Ice y'all are taking. Dr. Ron said he's been taking 3 tbsp for years. Which amounts to about 100,000IU of A per day. He recommended a tbsp which is about 30,000 IU of A and 3,000 D. I'm starting with a 1/2 teaspoon twice a day.

Anyone taking glandulars?

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TopazBlueMama

Discussion Starter · #6 · Apr 3, 2006

Quote:

Originally Posted by firefaery
Tweety~(can I call you tweety for short?!?!) I found an online source of raw butter. www.slankersgrassfedmeats.com They have everything.

I just bought bones to make stock-I'm gonna do it, I swear! I got marrow bones and oxtail. It's a whole tail! I kinda freaking out about it...has anyone used this in stock? THe guy said it was really high in gelatin. If that's true I'll suck it up and do it. I also got liver which I want to do raw...but I don't think I can do the cocktail. Can I just make jerky? Has anyone done it with liver? Can you give me any advice?

Call me what you want! lol I will check out the link, thanks.

I've heard of someone putting oxtail in the broth, I wish I could remember the outcome!
I'm planning on trying to dry out the liver like jerky. For some reason it seems like I'd be able to eat it better like that. We'll see.

gardenmommy

· #7 · Apr 4, 2006

Hmmm... I have a mystery something or other lurking in my freezer that needs to be dealth with. I think it's oxtail, or maybe tongue? Not sure, and I'm procrastinating on using it.

As for cereal, we eat a very small amount, like maybe a couple of bowlsful once a month. For that, I either encourage the Ezekial cereal (food for life) or let them choose a non-NT organic variety. Served with raw cow's milk or homemade yogurt, of course!

Ruthla

· #8 · Apr 4, 2006

I'm feeling kind of yucky today- after cleaning up DS puke all day today and yesterday I think I might be catching what he has.

At least he seems to be on the mend.

Tonight's dinner is a big pot of chicken soup- I added water, carrots, potatoes, celery, an onion, parsley, and garlic to the soup from the other day and I'm letting it simmer. It's all I'm in the mood for anyway. If the kids want to eat something else, they're on their own!

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chasmyn

· #9 · Apr 4, 2006

My first two attempts were abject failures. First I made the rye bread (with the sourdough starter) and it was like a brick. Then I made challah (again with the starter) and instead of rising, it expanded outward so it was flat instead of risen. Does anyone know what I'm doing wrong? I am good at making yeast breads, at least the last time I checked, but I am having a terrible time with the sourdough starter breads.

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CluckyInAZ

· #10 · Apr 4, 2006

chasmyn how long were you letting your bread rise? The recipe that I am planning to use soon takes several days to let the bread ferment.

chasmyn

· #11 · Apr 4, 2006

Well, the first one, I'm trying to remember, I think I let it soak and ferment for like 24+ hours, then kneaded it, then put it in the bread pan, then let it rise for about 12+ hours, and it never really rose.

The challah I let the sponge ferment 12+ hours (overnight), then added the flours and let it rise (it never doubled) for several hours, then kneaded it and divided it into three and braided it, then let it rise for like 3 hours and it expanded sideways but not up. Then I baked it because I was afraid it was going to get even flatter. It's quite dense and sour. I also used several flours: the starter was rye, then spelt, oat and barley flours were added.

mamajessica

· #12 · Apr 4, 2006

I have had bread go out instead of up. Re-kneading it with LOTS more flour made it work out on the next rising. I have a tendency to not add enough flour, maybe that is what happened to yours

:

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chasmyn

· #13 · Apr 4, 2006

Maybe it is. I'm going to try one more time, but this time use a bread pan instead of braiding

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vegmom

· #14 · Apr 4, 2006

I am new to fermenting but i started with souring some raw milk to get quark and whey. That turned out good and the kids ate the quark up real fast. I then made some beet kvass and it turned out awful. I used the recipe from NT and it was very salty. Does anyone have a better recipe they could share?

I also made some sourkraut. It is on its 2nd week of fermenting. I eat it but after my teeth are very sensitive (even breathing with my mouth open hurts them). I have had to start using sensodyne toothpaste. Is this a common problem? Is the kraut an acidic food?

Ruthla

· #15 · Apr 4, 2006

There are a few sourdough threads in this forum that go into way more detail than Wild Fermentation. To create a good starter, I took out half the flour-water mixture each day and replaced it with fresh. To avoid wasting food, I mixed the "sort of starter" with commercial yeast to make bread. After 3 or 4 days I didn't need to add any more yeast (but then I forgot to keep feeding the starter and I wound up with "sourdough ended.

)

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missi66

· #16 · Apr 4, 2006

My sourdough recipe says if the bread goes out instead of up it needs more flour and more kneading.Something about better forming the gluten.

Yooper

· #17 · Apr 4, 2006

Hi! I am back from the edges of the evil-death-flu to pick up where I left off on learning more about NT. Got lots of Qs!

1. Anyone have trouble getting organic, grass fed meats? Anyone use mail order? What should I be expecting to pay for this? How do you find cuts that include bones for broth? What is the lingo for asking about broth meat/bones?

2. I know I have asked this Q in a couple of forms, but is cooking with dairy a no-no? Like for instance, casseroles? Is there any nutritional benefit to eating cheese in a caserrole?

3. Again, asked before but am still undecided.....if you could not get raw dairy, would you still eat dairy (assuming you can get organic)?

4. I have been working on my sourdough expertise. I finally made a couple of loaves that are edible. They are still pretty flat and VERY dense but at least they are not suitable for using as pavers liek the other ones I have made are. Since the dough is rising overnight, is that grain considered "soaked"?

5. What is "cream". So many recipes call for heavy cream. I do not see "cream" in the dairy case. If it is in so many recipes (and not just in the nT book) why can I not find it? I do not even see it in the regular grocery. I see "whipping cream". What is the difference? Am I looking in the wrong spot? Could I use a cultured product in it's place? Like yogurt or viila?

6. What is the deal with sour cream? It is one of the things I loved to eat the most before I went vegan. But I do not see it discussed or used in the NT book. Is there a reason?

7. Does anyone know of a pre-prepared broth that is suitable?

8. Why CLO? I keep seeing it discussed here. Why do you use it?

9. Oils. I still use olive oil for stir frying. I never go above medium heat. Am I still doing something bad to the oil by using it heated? Should I be using butter instead?

I could go on and on..... I will be back with more

I need my own personal NT counselor. Anyone want to move in?

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jessicaSAR

· #18 · Apr 4, 2006

I am now more than three months into an NT diet and am feeling pretty confident about preparing meats and grains and fermented and cultured foods. However, I am struggling a little bit with proportions. I don't seem to have a good handle on how much meat to eat (I have been vegetarian for the last 16 years). It is my intuitive sense that traditional diets probably used meat much more sparingly than the SAD.

So, how often and how much meat are your families eating in a typical week?

memory maker

· #19 · Apr 4, 2006

Quote:

Originally Posted by jessicaSAR
So, how often and how much meat are your families eating in a typical week?

I wondered this too. we currently eat one serving of beef and one serving of chicken weekly. That is all the organic we can afford. We also have broth made from them a few times a week.

Yooper-CLO is cod liver oil. It has many health benefits (someone else may be able to fill you in better than me). We use it because we all have eczema that it clears up, asthma it helps keep under control, and is high in Omega 3s. I also had PPD after DD1 was born and so I started taking it when pregnant this time to help cut down on that.

Also I am wanting to make some bread, but have not had good luck with recipes I have tried. Can someone post or PM me a recipe that they know and love!! thanks

Yooper

· #20 · Apr 4, 2006

Another Q

Where does tuna fit into a NT diet. It is the only fish I used to like. I am thinking fish would be a good intro into meats again. What should I be looking for?

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