Every once in awhile, I will be tempted to buy a convenient squeeze jar of ready-made lemon or lime juice. Then I read the ingredients on the jar. Then I put the jar back. Not only is the juice usually not organic, but other ingredients – such as preservatives – are listed besides lemons or limes.
Archives for May 2009
One of the great ways we’re enjoying our raw goat milk is to make chocolate milk. You can use any natural sweetener you’d like – I think honey would be wonderful, as would maple syrup. But I better stop talking about those. 😉 I’m using whole dates for the sweeteners, since the month of May is devoted to our Beyond Sugar Challenge, where we avoid the use of concentrated sweeteners, natural or refined. This chocolate milk is really good! Adjust the number of dates for your desired sweetness. This milk is on the not-too-sweet side, just how we like it.
We desire to follow a traditional, non-industrialized, diet for ourselves. We also desire that our animals follow a traditional diet. And this not only for their own health, but to support our health when consuming the meat, eggs, or milk they provide. As the proud owners of (so far) two Nubian milking does, two Nubian doelings, and eight Nigerian Dwarf goats, we are hard at work to figure out what we should feed our goats so that they are healthy and the milk they produce is of the highest quality.
For the past two weeks, we have been going to a local U-Pick farm, Sterken Farms, and bringing home bags of baby and head lettuce for the rest of the week. Washing and storing it properly is the key to making it last the whole week.
If you’ve been reading here for awhile, you might have noticed that I’m cooking a little differently. I am heading in the direction of traditional food preparation methods, such as you can find in Nourishing Traditions by Sally Fallon. Nourishing Traditions departs from modern industrialized food methods because it goes beyond just using whole, natural ingredients. It takes those ingredients and prepares them properly, according to the traditions of healthy, unindustrialized peoples across the globe.
These scones are easier than almost anything I’ve baked before – and more delicious than we can say! Next time I make them, I’d like to add cinnamon and chopped nuts.
If you’re a regular sugar eater, whether the sweeteners are natural or refined, and you are cutting back or going cold-turkey, expect to experience some withdrawal symptoms. Here’s how I’ve learned to get beyond sugar. I’m overcoming the withdrawal symptoms of no sugar! And so can you! [by Wardee Harmon]
I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.
I am sharing this cracker recipe as part of Real Food Wednesdays (hosted by Kelly the Kitchen Kop and Cheeseslave). My family has vowed to give up sweeteners – refined and natural – during the month of May. So we need some other snacks on hand, instead of the cookies and muffins that usually sit on the counter.