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AnnieS
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Just wondering - I just checked out Nourishing Traditions (by Sally Fallon) and am pondering shifting our eating habits a bit more…
Just curious
Just curious
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maggie2
Guest
Oh, me! I don’t follow it completely, but I think there is a lot of wisdom in Fallon’s book. I have realized that I feel much better when I eat way more raw foods (like veggies) than her book recommends, but I also haven’t really gotten into the whole lacto-fermented thing, either. I would like to if I could just conquer my fear of making a batch and poisoning myself somehow!!! I’m a germ-a -phobe.
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kage_ar
Guest
We cut out “spreads” and went to real butter. DH and I have both lost weight with that simple change!
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AnnieS
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Cool - neat to hear back from you both. Maggie, I too was nervous to start lacto-ferments, but am letting my 2nd batch of sauerkraut ferment (actually, first heard of it HERE, I think - blanking on from whom right now!) and the first turned out well. Dive in It’s fun and hopefully beneficial, if simply tasty at least. I just shredded up a head of cabbage in our food processor, then used 3 t. (T.? can’t recall!
) kosher salt (can’t have iodine - maybe it kills the bacteria? not sure) and mashed so the juices would come out. Then packed it into sterile mason jars, about 1" from the top, and tightened the lids. There’s a lot of pressure on the lid, so I know it’s sealed well. I sealed them 10/12 - hope to open and taste soon.
Kage-ar, we’re also using butter only. I used to use margarine for baking and cooking here and there but we’re at butter only and I definitely like it. It’s so interesting how there are SO MANY different takes on animal fats vs. vegetable fats, etc. I’m also trying to cut down on our sweets consumption. Easier said than done. That seems to be a general rec across the board.
Not sure what our next step will be, but it’s a cool transition so far.
It’s fun and hopefully beneficial, if simply tasty at least. I just shredded up a head of cabbage in our food processor, then used 3 t. (T.? can’t recall!) kosher salt (can’t have iodine - maybe it kills the bacteria? not sure) and mashed so the juices would come out. Then packed it into sterile mason jars, about 1" from the top, and tightened the lids. There’s a lot of pressure on the lid, so I know it’s sealed well. I sealed them 10/12 - hope to open and taste soon.Kage-ar, we’re also using butter only. I used to use margarine for baking and cooking here and there but we’re at butter only and I definitely like it. It’s so interesting how there are SO MANY different takes on animal fats vs. vegetable fats, etc. I’m also trying to cut down on our sweets consumption. Easier said than done. That seems to be a general rec across the board.
Not sure what our next step will be, but it’s a cool transition so far.
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shannyk
Guest
yes. big time. like, really big. lead me to a Paleo diet that has been even better. Down 93ish pounds now. My diet is 70% fat. We do almost everything the WP way here, including fermented CLO, HVBO daily.
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sheilathebard
Guest
I was given that book at my wedding shower and really liked it. I can’t quite afford to go whole-hog (organic meats, raw milk, etc.), but I am trying to cook more food myself from scratch so I know what ingredients are going into it. That, at least, doesn’t cost any more!
I’ve always been a fan of eating foods with their normal fats included – like whole milk and red meat. So far I haven’t seen any evidence that drinking skim milk, replacing fats with vegetable oils, and eating only skinless chicken breasts has made anyone any healthier. So that part of the whole-foods thing blended right in with what I’m doing already.
I’ve always been a fan of eating foods with their normal fats included – like whole milk and red meat. So far I haven’t seen any evidence that drinking skim milk, replacing fats with vegetable oils, and eating only skinless chicken breasts has made anyone any healthier. So that part of the whole-foods thing blended right in with what I’m doing already.
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mom24boys
Guest
I’m a huge fan. Unfortunately I don’t have the time or money to do everything. I used to make myself crazy trying to do everything, but I realized that kind of attitude isn’t healthy. Here is what I do:
organicthrifty.com/
nourishedkitchen.com/
cheeseslave.com/
kellythekitchenkop.com/
Incidentally, if you have any weight issues, I’ve personally known several women who have lost weight on a traditional foods diet. Another good book is Eat Fat, Loose Fat.
- buy raw dairy
- make kefir
- purchase grass fed beef when I can
- make stock regularly
- make my own salad dressings
- avoid things not made from scratch
- occassionally make a jar of fermented veggies
- soak my grains for breads, pancakes, etc, when I can remember
- avoiding white flour and sugar as much as possible
- bake my own bread occassionally (I do store bought about half the time, and alot of my bread is baked with half white flour because it is the only way my kids will eat it)
organicthrifty.com/
nourishedkitchen.com/
cheeseslave.com/
kellythekitchenkop.com/
Incidentally, if you have any weight issues, I’ve personally known several women who have lost weight on a traditional foods diet. Another good book is Eat Fat, Loose Fat.
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AnnieS
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Thanks! This is a great list to aspire toward I’d love to use raw dairy. It’s illegal to purchase/sell in VA but we have the option of cow shares (owning a share of a cow and therefore paying the farmer to milk my own cow and give me the milk) but those are very pricey. I found a source for $7/gallon but that’s still about 3x what we pay for conventional milk. Will have to keep looking. There’s a local WAP chapter and I’m wondering what they do.
For organic eggs, Costco sells them at $3/dozen. Again, about 3x what we’d otherwise pay. But I sort of think it’s worth it for our health. (I know others think differently - I used to, also…)
mom24boys - thanks for the blog list, too. A couple are new to me. I’ve also liked thenourishinggourmet.com - the author is related to Joshua Harris, of “I Kissed Dating Goodbye.” (Found that out when googling for it.) Kind of a funny connection. I really liked his books when I was in college.
Well, a tasty banana muffin put a dent in my plan to reduce sweets consumption
but it’s all one step at a time. I’d love to shed some weight but overall health is my primary goal. I’ve had two kids and both haven’t been able to nurse due to reacting to something in my milk - that’s a major red flag to me that something’s a little off w/ my body, kwim?
shanny - wow! 70% fat? Paleo’s very new to me. I’m curious where/how/why you are doing that sort of a diet? It seems similar to WAP recs, but w/o any grains? Can’t recall what I’ve researched on it
I’d love to use raw dairy. It’s illegal to purchase/sell in VA but we have the option of cow shares (owning a share of a cow and therefore paying the farmer to milk my own cow and give me the milk) but those are very pricey. I found a source for $7/gallon but that’s still about 3x what we pay for conventional milk. Will have to keep looking. There’s a local WAP chapter and I’m wondering what they do.For organic eggs, Costco sells them at $3/dozen. Again, about 3x what we’d otherwise pay. But I sort of think it’s worth it for our health. (I know others think differently - I used to, also…)
mom24boys - thanks for the blog list, too. A couple are new to me. I’ve also liked thenourishinggourmet.com - the author is related to Joshua Harris, of “I Kissed Dating Goodbye.” (Found that out when googling for it.) Kind of a funny connection. I really liked his books when I was in college.
Well, a tasty banana muffin put a dent in my plan to reduce sweets consumption
but it’s all one step at a time. I’d love to shed some weight but overall health is my primary goal. I’ve had two kids and both haven’t been able to nurse due to reacting to something in my milk - that’s a major red flag to me that something’s a little off w/ my body, kwim?shanny - wow! 70% fat? Paleo’s very new to me. I’m curious where/how/why you are doing that sort of a diet? It seems similar to WAP recs, but w/o any grains? Can’t recall what I’ve researched on it
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AnnieS
Guest
oh! I wanted to try and make “crispy nuts” (we have raw pecan halves) but our oven only goes as low as 170F. Do I have to use (BUY! 
) a dehydrator? Or is there another way?
) a dehydrator? Or is there another way?
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Cider
Guest
If I remember Sandy Fallon has some bizarre views of breastfeeding. Doesn’t she advocate some homemade formula over breastmilk?
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AnnieS
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Hmmm… I don’t think so. Will have to look in the book - she does give recipes for homemade formula, though. I can’t imagine she’d advocate the formula over human milk.
Has anyone made the crispy nuts? The practice of soaking is VERY new to me. I’m really wanting to try the crispy pecans but, like I said, our oven doesn’t go down to the req’d 150F. I guess the soaking would still get rid of the phytic(?!) acid but I’d like to keep the enzymes intact.
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maggie2
Guest
Sally Fallon definitely advocates BF’ing, but is VERY anti-commercial formula. That’s why she has the recipes - for women who can’t nurse for whatever reason - she believes her recipes are far superior to formula, but not as good as breastmilk.
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