Nourishing Traditions Support Thread week ending March 20th...

[Mom2ManyBlessings]

DP Again!

[nighty-night mama]

I promised a little about my Sally Fallon journey. 4 years ago I went to a local Sally Fallon conference and have never looked back. We've had lots of ups and down with the food and there are times of regress, but we've learned so much and are healthier for it. I have some notes and a 2 week menu plan she handed out, but tons of tips she gave that I hope type up for everyone over the next few weeks. I've borrowed out my cookbook so many times I finally got a copy on my computer. It's probably the best food investment I've made.

Supper tonight: homemade french fries with fermented ketchup, raw colby cheese slices, chopped avocado with salt and pepper. All organic and all kiddo approved.

[3 ladybugs]

Originally Posted by Mom2ManyBlessings Jennifer ~ Your dinner sounds so yummy! Kimchi is a Korean Sourkraut...I used the NT recipe. You ferment it which is supposed to have many health benifits.

It was! Thanks!

Oh, so you use it like you would normal (german??) sourkraut?

Originally Posted by nighty-night mama I promised a little about my Sally Fallon journey. 4 years ago I went to a local Sally Fallon conference and have never looked back. We've had lots of ups and down with the food and there are times of regress, but we've learned so much and are healthier for it. I have some notes and a 2 week menu plan she handed out, but tons of tips she gave that I hope type up for everyone over the next few weeks. I've borrowed out my cookbook so many times I finally got a copy on my computer. It's probably the best food investment I've made. Supper tonight: homemade french fries with fermented ketchup, raw colby cheese slices, chopped avocado with salt and pepper. All organic and all kiddo approved.

Wow! That is a ringing endorsement! I was upset to read that the last conference was held in Philly last year. That is about an hour away. However I guess that means that we will get a vacation when I want to go.

Can't wait to read what knowledge you can pass to us!

ETA I have a question. For those of you that don't have a grain mill, what sort of flour do you use? I am shocked at the price of sprouted flour. So is just wheat flour okay?

[3rockstars]

I don't like sauerkraut but since it was mentioned, here's the recipe I use to make it for my dad:

http://www.thefamilyhomestead.com/homemadekraut.htm

I only mention it because cabbage is on SUPER sales this week($.25per lb here) and I just made a big batch for my dad and it's SO easy. I thought someone could use this. My dad and my uncle love it and say that it's way better than storebought. I've made it several times now.

[Mom2ManyBlessings]

You would use Kimchi like sourkraut if you wanted. In NT Sally suggests eating a small amounts of fermented veggies to aide digestion. So its going to be a small side to our dinners.

[swalker97]

OK, so I did the yogurt thing today, but I think I still have a way to go. Everything I read says that 1/2 gallon of milk=1/2 gallon of yogurt? But there was so much whey to drain off I only got 4 cups of yogurt (and a good quart of whey). Am I doing something wrong? Did I not wait long enough? I need help here people

MMMMMmmmmm! I'm loving your meal plans, but one step at a time...
I did pretty good today (if you don't count the box of GS cookies I ate):
Pot Roast (grass fed beef, organic carrots, organic celery, and previously made chicken stock)
Roasted Potatoes (non-organic white potatoes, organic sweet potatoes, olive oil, organic basil, sea salt)
Spinach salad (organic spinach, strawberries, clementines, homemade strawberry/orange dressing) I'm actually quite proud of this concoction.
Sauteed Kale (organic kale, onion, olive oil, butter)

And I packed leftovers for our lunches tomorrow.

[swalker97]

Double post?

[2queens&1princenmyhouse]

Originally Posted by swalker97 OK, so I did the yogurt thing today, but I think I still have a way to go. Everything I read says that 1/2 gallon of milk=1/2 gallon of yogurt? But there was so much whey to drain off I only got 4 cups of yogurt (and a good quart of whey). Am I doing something wrong? Did I not wait long enough? I need help here people MMMMMmmmmm! I'm loving your meal plans, but one step at a time... I did pretty good today (if you don't count the box of GS cookies I ate): Pot Roast (grass fed beef, organic carrots, organic celery, and previously made chicken stock) Roasted Potatoes (non-organic white potatoes, organic sweet potatoes, olive oil, organic basil, sea salt) Spinach salad (organic spinach, strawberries, clementines, homemade strawberry/orange dressing) I'm actually quite proud of this concoction. Sauteed Kale (organic kale, onion, olive oil, butter) And I packed leftovers for our lunches tomorrow.

What kind of milk did you use for your yogurt. When I started, I was using 2% and had ALOT of whey. Now I use whole milk and have much less. I also think the long you let it sit the thicker (less whey) it is.

[swalker97]

I used whole, low heat past, grass fed, milk. The expensive stuff.

How long do you let it sit?

[lisaeriksen]

What does "finished" sourdough starter look like? It's been 3 days and it still just looks like flour/water. It gets bubbly when I cook (I have it sitting next to the stove for warmth). But then when I feed it and stir it goes back to looking like wet flour again.

Also I made my first batch of kefir and put it in the fridge. I'm almost scared to try it lol. It looks like it's slightly separating though. Is that normal? Or does that mean I did something wrong? I want to use it in smoothies today if it's normal

If I get a chance I will make yogurt today. I got the yogurt maker that they sell at babies r us for christmas. Need to plan meals for this week too.