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: Hello ladies! I'm back after moving and being offline for awhile. My kitchen is back in order though, and I am having great luck connecting with local sources for meat/milk/eggs/veggies. It will be nice to get caught up with what's going on here again.
 

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New to MDC, well relatively anyway. Can someone explain to me what this thread is about. I am looking for healthy food alternatives to the processed crap I have been eating for years. If this is where it's at, then I am game. If not can someone point me in the right direction.
 

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subbing....

here is a recipe I was just sent...

Lemon Vanilla Ice-cream
5 cups raw cream
4 eggs plus 2 egg yolks
1 to 1.25 cups honey
1 tbl vanilla or 1 vanilla bean split
zest of 1 lemon

Cook 1 cup cream with eggs and lemon zest until "pudding". Let cool to room temperature (better yet refrigerate until cold).
Combine with remaining ingredients - put in ice-cream maker. Yum! And Good For You Too!
 

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Quote:

Originally Posted by ecpalma93
New to MDC, well relatively anyway. Can someone explain to me what this thread is about. I am looking for healthy food alternatives to the processed crap I have been eating for years. If this is where it's at, then I am game. If not can someone point me in the right direction.
Welcome! You are definately in the right place in our opinion for healthy eating... many of us have found our health by eating the NT way.

NT is short for "Nourishing Traditions" a whole foods cookbook by Sally Fallon that is half recipes and half nutritional guidelines and research.
http://www.mercola.com/2003/mar/8/no...traditions.htm

It is based on research done in the 1930's by Weston Price, DDS:

http://www.mercola.com/2001/jan/21/weston_price.htm

http://www.westonaprice.org/traditio...ry_wisdom.html

Sally Fallon is the President of the Weston Price Foundation, which conducts nutritional research today and has an ENORMOUS website chock full with info:
http://www.westonaprice.org/sitemap.html

You can find a local chapter here: http://www.westonaprice.org/localcha...locallist.html

Email the chapter leader with questions about how to find local sources of organic foods, grass fed meats, pasteured eggs and raw dairy.

Personally I think the most important things which I have learned to incorporate into my eating every day is homemade bone broths and yogurt/kefir made from grass fed raw milk. And cod liver oil too. IMO, I would consider this the holy trinity of good nutrition, the biggest bang for your buck.

I consider learning about NT and WAPF to literally be a life changing experience. I understood nutrition was important, but I really didn't get how it is possible to build bodies that can be free of disease with the proper food.
 

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I would like to try making the vanila frozen yogurt from the Oct. NT thread. The directions say to mix it all, then freeze in an ice cream maker. I don't have an ice cream maker, can I still make it?

A related question, can I make ice cream without an ICM?

Is yogurt cheese just yogurt with the whey drained off so that it's really thick?

thanks!
 

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Quote:

Originally Posted by gardenmommy
Is yogurt cheese just yogurt with the whey drained off so that it's really thick?

thanks!

I can answer this one! Yougurt cheese is yogurt that has the whey drained off. I use a mason jar and a knee high. You let the whey drain off. It takes around 3 hours. If you want it drier let it hand longer. If you want it wetter, for use in a spread that needs to be creamy, then let it hang a little less.

Then you can use the whey too!

I LOVE yogurt cheese. I used it as a sour cream substitute tonight on my from scratch tacos!
 

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Hi Hibou, glad to see you back online!

Well, November starts for me with another week away from home. Dd and I are visiting my parents right now as my grandpa, who turned 75 yesterday, just had a 9 bypass surgery today. Things are still critical, so we're all praying for the best. Bloody stupid transfats and polyunsaturated oils. I'm a bit angry with the processed food industry and conventional nutrition advice today.

Anyway, I want to ask this here because I don't want to get into it on the main nutrition board, but have any of you used the low-carb version of Saving Dinner? I took it out of the library, but haven't been able to focus on reading it, and I wonder if it's any good? I guess I'll know in a couple days if I get around to reading it, but I wanted to know if anyone has tried it.
 

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Hey y'all! I don't post much on this board, but I read most of it! Anyway, I just wanted to report on a chicken liver experiment. I seem to remember someone asking whether or not to put it in the stock. Here's what I learned...

If you put a bunch of liver in your stock, the stock is ruined (assuming you don't like that liver flavor.)

BUT, if you put a little bit of liver in your stock, then the flavor isn't over-powering. And I also learned that if I cook the liver in the stock for 3 days, I can chop it very finely and add it to soup with no noticeable change in flavor to the soup. The texture was nice - sort of hard. I guess it's a matter of personal preference. But the flavor of the liver was so mellow that I could eat it no problem (in it's tiny form)

Then I did another experiment and added raw liver to my soup (I make the same soup all the time - it's wonderful!), chopped to the same fine texture, and cooked the liver in my soup - only for about an hour. Well, that came out inedible - yucky!! The flavor of the liver was intense and the texture was tender and had that "sticky" feeling on my teeth.

Now what I don't know is what the nutrient content is of the liver after it's been cooked for 3 days!

Well, that's the end of my chicken liver report!
 

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Still lookin' forward to our move-in day here, when I'll get back my kitchen. It's been six months. The first thing I'm going to do is make a very large pot of stock!

That is, if I can find some decent meat around here. That won't break the bank.


The second thing I'm going to do is break out all of my mason jars and make a load of kimchi (Korean sauerkraut). I saw the perfect cabbage at our local co-op today, and thinking of it made my mouth water.

Can I just brag a little bit? Even though I haven't had my kitchen in so long, I still have a source for the best kimchi ever. For the price of visiting my Korean grandmother (in which I don't speak Korean and she doesn't speak English, but we still love each other and enjoy the visit), I can get a jar of the best kimchi in the world. It's full of veggies grown on her garden plot, and authentic Korean fish sauce. Amazing! If only she lived closer!
 

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All right, so I think I will drain the whey off my yogurt, mix in the other ingredients, and try freezing the mixture in a big bowl, just stirring it until it's frozen to the consistency I want. Thank you for your help!

And, thanks Pilgrim, for the update on the chicken livers. I've been trying to make myself do something with the organs that come with my pastured chicken. I just can't seem to bring myself to cook and eat them! Seems so wasteful to just throw them out, so I've been either freezing them (in hopes that I will someday soon figure out what to do with them), or feeding them to the dog (she really enjoys them!).
 

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I can't find anyone that has even mentioned it! Maybe too many of your are too far away from DC to consider.

But is anyone else going?

I am holding out to register until tomorrow because I don't know if I am going Friday and Saturday or just Friday (all 3 days is not a possibility). It is a 2+ hour each way drive with gobs of traffic, so I don't know about 2 days in a row, and don't want to pay for hotel.

Anyway, just wanted to see if anyone is going!
 

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HerthElde, sorry to hear about your grandpa. I hope for the best for you all.

welldone, I would love to hear how your grandma makes her kimchi. Any tips you can share?

gardenmommy, the family I get my milk from makes ice cream by whipping their cream, adding sweetener and vanilla or cocoa, and then freezing it. I have an icecream maker, so haven't tried it this way, but they say it works very nicely.

Anywho, I have a couple questions. First, I started making yogurt earlier in the week, and it was going to be 24 hr yogurt, but I sort of forgot about it sitting there quietly wrapped in it's heating pad, and it ended up being more like 36 hr. yogurt. It looks fine, but I haven't tasted it yet. Has anyone else done this? I'm assuming it's fine to eat, just more "cultured" but thought I'd ask here for input.

Also, I'm wondering about cocoa vs carob. Is one healthier than the other? Is there anything wrong with eating cocoa? How was it used traditionally?

Thought I'd add that I lent my NT cookbook to my folks, which I'm really excited about. My dad had a heart attack a couple of years ago, and my parents have since been bombarded with all the politically correct type diet stuff. They're very interested that I'm feeding my family whole milk and making butter and sauerkraut, cooking with fat, etc, so I think it will really appeal to them and I hope it will help them continue to improve their health. We are surrounded by relatives right now who are sick with diabetes, cancer, heart disease, etc., so it is very heartening that my parents have such an open-mindedness towards something that really could help them.
 
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