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Old 06-20-2011, 10:34 AM   #1
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Nourishing Traditions Support Thread week ending June 27th.......

This is a thread to support people that are either changing or have changed to the ideas that Weston A Price pioneered. They are most noticeably found in Nourishing Traditions.

Please join at anytime. New threads will be started on Monday unless otherwise stated.

Links!!
Quick start principles - http://www.westonaprice.org/abcs-of-...thy-diets.html
Oiling of America - The case for eating saturated fats and unprocessed foods (this is a 2 hour video and an absolute must see!!!)
Another video about this diet

Events:
Weston A Price Conference November 11-13 Dallas, TX

General recipes
http://thenourishingcook.com/
http://nourishedkitchen.com/ (also has cooking classes and meal planning)
http://www.thenourishinggourmet.com/
http://www.cookinggodsway.com/ (also has cooking classes)
http://www.foodrenegade.com/
http://www.passionatehomemaking.com/
http://www.kitchenstewardship.com/
Rye sourdough recipe and starter recipe http://www.diaperswappers.com/forum/...2&postcount=49
http://www.culturesforhealth.com/ (Supplier for ferments, kefirs, yogurts, sourdough, and vast tutes on products)
http://www.100daysofrealfood.com/
http://www.katheats.com/
http://ohsheglows.com/
http://wholefoodforthewholefamily.blogspot.com/
http://www.cookingtf.com/ (menu planning as well)
http://gnowfglins.com/ (Menu planning and lessons as well)
http://www.thehealthyhomeeconomist.com/ (Video lessons for techniques)
www.cheeseslave.com
www.kellythekitchenkop.com

Recommendations
Celtic Sea Salt
Coconut oil - http://www.amazon.com/exec/obidos/re...uct/B001EO5Q64
http://www.tropicaltraditions.com/
Organic honey - http://www.amazon.com/exec/obidos/re...uct/B00014JNI0
Aluminum free baking powder
Organic cane sugar
Brown sugar
Sucarat
Fermented cod liver oil
General supplies
Raw honey

Misc.
Dangers of statins and here
Blog about sweeteners
http://180degreehealth.blogspot.com/
http://undergroundwellness.com/blog/
http://www.livinlavidalowcarb.com/
Where to get raw milk
Facebook group to improve eating
Water kefir tutorial
Milk kefir tutorial
http://www.cheeseslave.com/2008/09/0...to-make-kefir/
Crock pot apple butter
Fertility help
Homemade tortillas
Homemade ginger ale
Homemade crackers
How to make a recipe healthier
Soaked oatmeal recipe
Sourdough frosted chocolate cake
Honey Whole Wheat Sourdough bread
Breakfast cereal and Coconut Granola recipe
How to make whey
Affordable crock for ferments
Sandwich wraps recommendation
Soaking grains information found here, and here.
Oat pancake recipe
Soaked oatmeal recipe and add ons
Almond Ice cream
Potato Pancakes
Breakfast bars (scroll down)
Blender waffles
Homemade marshmallows (not WAP)
Sandwich sourdough
Kombuncha tute and here
Spelt info.

Books
Coconut Oil Miracle
On pregnancy and fertility and real food

Other:
Fertility info
Let me know if I forgot something.

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Old 06-20-2011, 12:43 PM   #2
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Re: Nourishing Traditions Support Thread week ending June 27th.......

I am still here, been soooo busy with baseball for the past few weeks. I have been trying to keep up with posts but we have not been eating like I want us to. We will be home much more now so I will have much more time to spend on food like I want.

I have started listening to podcasts from Dishing Up Nutrition and really like their information. I am listening to one now on yeast overgrowth in children causing picky eaters. They are saying too much yeast causes cravings for starchy, sugary foods to feed the yeast which makes sense.

I also made the millet/brown rice waffles from passionatehomemaking.com last night and they were great! They are gluten free which has been recommended for my ods until we can see the GI specialist for his chronic constipation.
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Old 06-22-2011, 05:51 AM   #3
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Re: Nourishing Traditions Support Thread week ending June 27th.......

I watched the webinar that Gnowflgins had on fermented foods and it was very interesting. It was free. I think I will have to sign up for that class whenever my DH starts working again. We stopped having kefir as much recently (don't know why, just happened) and DH didn't like the changes to his gut. So I really think we need to master the fermentation processes.

Oh and on the webinar she said that Kombuncha will help lower blood pressure. I finally got a scopy from someone so I started my first batch and I really think I will need to make sure DH drinks this. However I need to be careful because even when my body is under extreme stress (about to deliver triplets, severely dehydrated ect.) my blood pressure is low. Not extreamely low, but normal low.
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Old 06-23-2011, 08:03 PM   #4
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Have there really only been 2 posts here this week? I guess we've all been busy!

I made soup yesterday...with cow tongue! And cow heart! It was actually really really good, the tongue was tricky because I had to cook it, peel it, then cook it again, but it really didn't taste much different than any other muscle meat. The heart was actually fantastic, I would have a pot of roasted hearts served like roast in a minute, most people wouldn't even know the difference. My recipe was basically put them in the crockpot with water for several hours, peel the tongue and chop into stew meat sized bits, add homemade tomato sauce (basil, parsley, garlic, onion, tomatoes), add some cilantro and a bunch of cumin, cook for quite a few more hours. Yum!
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Old 06-24-2011, 01:12 PM   #5
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Well, how fun! I've never been a particularly involved person on these boards, but I love the idea of a nourishing traditions group!

I am on a grain free/starch free diet, but I have found I can tolerate some grains if they are traditionally prepared. Amazing how much of a difference it makes!

I've been waiting for peach season here in Colorado to try a lacto-fermented peach chutney. I made some over the winter with frozen mango, and it just amazes me how long it lasts!

I want to try kefir soon. How long does it take? I think the whole foods here sells the grains.
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Old 06-24-2011, 06:53 PM   #6
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Quote:
Originally Posted by Fleece Be With You View Post
Have there really only been 2 posts here this week? I guess we've all been busy!

I made soup yesterday...with cow tongue! And cow heart! It was actually really really good, the tongue was tricky because I had to cook it, peel it, then cook it again, but it really didn't taste much different than any other muscle meat. The heart was actually fantastic, I would have a pot of roasted hearts served like roast in a minute, most people wouldn't even know the difference. My recipe was basically put them in the crockpot with water for several hours, peel the tongue and chop into stew meat sized bits, add homemade tomato sauce (basil, parsley, garlic, onion, tomatoes), add some cilantro and a bunch of cumin, cook for quite a few more hours. Yum!
- WOW! Impressive! I have a cow tongue but I haven't figured out what I am going to do with it yet. Thanks for giving me an idea.

Quote:
Originally Posted by help007 View Post
Well, how fun! I've never been a particularly involved person on these boards, but I love the idea of a nourishing traditions group!

I am on a grain free/starch free diet, but I have found I can tolerate some grains if they are traditionally prepared. Amazing how much of a difference it makes!

I've been waiting for peach season here in Colorado to try a lacto-fermented peach chutney. I made some over the winter with frozen mango, and it just amazes me how long it lasts!

I want to try kefir soon. How long does it take? I think the whole foods here sells the grains.
- Welcome! Glad you found the traditional foods love. Your life will never be the same again.

What kind of kefir are you talking about?

For me the water kefir takes about 5 days start to finish. 2-3 days for the first ferment and then I strain the grains out and add fruit and put it in a resealable bottle and then do a second ferment for 2-3 days. This makes it carbonated and infused with the flavor of the fruit. Yum!

Milk kefir I normally do plain. So I can actually do it in about 12 hours with the warmer weather we have been having. However it can take 24 hours depending on the weather. For me I know it is ready when it starts to separate. I have heard you can have it go 48 hours but you need to be careful about growth of other things at that point. However it is possible to do a second ferment with milk kefir as well. I just haven't done it myself.

If you can't find grains locally, try www.culturesforhealth.com They have tons of that sort of thing and they have the resealable bottles for the water kefir or kombuncha if you get into that.
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Old 06-29-2011, 12:24 PM   #7
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Where is everyone??? I think I am going to move this to a monthly thread so I will change it on the first.

Hope all is well!
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Old 06-29-2011, 12:50 PM   #8
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Question about the water kefir. I'm new to it. Just started a couple of weeks ago. Is it normal that it smells weird? (yeasty, cheesy my dh says "like old socks")
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Old 06-29-2011, 01:12 PM   #9
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Re: Nourishing Traditions Support Thread week ending June 27th.......

Yes that is normal. It does smell a bit, but it shouldn't be overpowering (like smelling up the house or room).
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Old 06-29-2011, 03:03 PM   #10
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Re: Nourishing Traditions Support Thread week ending June 27th.......

We're moving to a new house after living with family for several months and I need to stock the kitchen. Anyone know of any websites that have a list of essentials for a "WAP kitchen"? That would be SO helpful! Thanks!
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