Tuesday, December 15, 2009

So much for China becoming a world power.

This is not newsbreaking, but I just read about it.

EXCLUSIVE-China gives safety approval to GMO rice

If you ever had any thoughts that China would become the next world power, think again. With this approval of GMO rice and other grains to follow the population's health could be in danger in the coming years.


I wanted to find a few lines to quote here that would start to explain why GMO foods are NOT harmless. But there is so much information on the subject that I decided I would serve you best by directing you to the website of Jeffery Smith, author of Seeds of Deception.


Monday, December 14, 2009

EWG and drinking water

I love the Environmental Working Group website. They work so hard at giving us good, solid information on products that are safer than the average fare. I love using the site for looking up personal care products.

Another offering I love is their list of vegetables that are "The Clean 15" and the "Dirty Dozen". They even offer a mobile app so I always have that list with me when I am shopping so I can determine if I can save a few pennies and buy conventional instead of organic. Check it out on their web site.

Here is their newest report on water. So important. Check it out.

Friday, December 11, 2009

Stealing from others

Ok, I read a whole lot about nutrition. I spend a lot of time running the buying club. All this means is I don't have a lot of time to write. So I steal from others.

Jenny of nourishedkitchen.com fame has spent hours and hours (I am sure) creating this wonderful chart she calls "Nutrient Showdown".

I love it so much that I shared it on Facebook, tweeted it on Twitter and am now posting it on my humble blog.

Take a look. See if you don't think it is worthy of a FB share or retweet. Print it. Save it. Share it.


Monday, November 23, 2009

Get all fired up

Sometimes I wonder why so many of my pet milk friends don't share even a tiny bit of my passion for our food freedoms. Then I realized that maybe they aren't reading the same articles I am reading and would get all fired up like me if they read articles like this one. It is my fault for not sharing the really important stuff. I will endeavor to do better.

Sunday, November 22, 2009

Simple Heritage Roast Turkey

Just in time for the holidays, here is an easy recipe for a fabulous turkey. Don't forget to add cultured side dishes to your meal to make it complete and easy to digest.

Simple Heritage Roast Turkey

  • 1 - 12-18lb Turkey, thawed with giblets and neck removed
  • 3 tbsp sea salt
  • 1.5 tbsp black pepper
  • 1 medium onion, quartered
  • 1 medium apple, halved
  • 8 sprigs fresh thyme
  • 4 tbsp butter, cut into four pieces
  • 2 stalks celery, cut in two or three pieces each
  • 2 cups turkey broth, water or a mixture of half water and half apple juice

1. At least four hours before roasting, rub turkey inside and out with sea salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.

2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.

3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.

4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.

5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.

Serves 8-12.

Recipe compliments of NY Times.

Thursday, November 19, 2009

Why there is no cure for cancer

The paraphrased quote from Watson (of Watson and Crick, discoverers of DNA), now in his 80s, sums up perfectly why the cure for cancer is so elusive:

"The cure for cancer ... is being exploited ... for the longevity of the research ... because so much of science is ... financially committed ... and ... dependent on it."

Tuesday, November 3, 2009

I love a good Blog - cookusinteruptus.com

I stumbled upon this blog on one of my many message boards. It is written by Cynthia Lair...here is her bio and the link. (She has an amazing recipe for cooking Kale!)

Cynthia Lair (Cynthia Lair) - Author, faculty member (Bastyr and UW), speaker,
actress, improv artist.

Cynthia is a fresh local organic nutrition educator and cookbook author. She
lives with her husband of 25 years, Steve. Shortly before the economical crisis
he decided to cut the umbilical paycheck and go free-lance. Their daughter
Jane, has moved back into the nest with her 5-year-old son Joaquin in tow. She
doesn't have a job yet but dreams of her band making it big. Or maybe just
getting a catering job. Keeps things lively. Recently Steve's dad, Ward, came
for a visit. He doesn't like to be alone and his wife Doris seems to be on an
extended vacation. We're not sure where Steve's friend Darrell lives. At least
he can fix things.

So without a steady stream of income and more mouths to feed, Cynthia agreed to
do a web cooking show in her home. Family life proceeds as usual during
shooting, sometimes Steve, Jane, Ward or Darrell pitch in but mostly they
interrupt. There's not much money in the mattress (or the 401K) but we're
saving the world, one recipe at a time. And around the house, both the plot and
the sauce thicken.
"This is a really silly, but totally informative cooking show online from
Cynthia Lair, the author of a great cookbook, Feeding the Whole Family . "How to
cook fresh local organic whole foods despite lifes interruptions " is exactly
what I need! The short instructional videos are fun (and funny!) and the food
quickly comes together while life happens around Cynthia, her "husband," Steve
and their "daughter," Jane. She provides full meal menus on the website, both
meat and vegetarian options, and I know from her cookbook that they will be
healthy AND full of flavor." -from Dawn at The Sustainable Table


Sunday, November 1, 2009


Thank you, Angie (of Angie's Cultured Veggies) for sharing this wonderful website. The first page reads: "Whats4Eats is a celebration of the various cuisines of the world. Cook your favorite ethnic foods with recipes from Algeria to Vietnam. Searchable by cuisine, recipe name, ingredient or method."

Ha, it even has a category for "Comfort Foods". Click this link and have fun, fun, fun.


Below is Angie's email to me about the site.


Dr. Price would have liked this! Here’s the link to the site I told you about. It’s done by a chef that has traveled the world. You can search by region, country, culture, meal time, holiday…you name it! This is an awesome tool for homeschooling - we can make meals to coordinate with our history and geography lessons! There are interesting things to learn and try here no matter what our ages or educational status…

I’m imagining an WAPF chapter international meal party – as long as everyone makes their dishes traditionally nourishing, of course!

Bon Appetit!



Saturday, October 31, 2009

Joel Salatin on global warming

Several years ago I engaged Joel Salatin of Polyface Farm to give a talk to the area WAPF Chapters. His talk was titled "Heal the planet by healing your plate".

Recently he spoke at a college and is still singing the same song. I wanted to share this with all you meat lovers so you can have the verbiage to respond to the "Red meat is destroying the planet" articles out in the world.

“Every bit of the alleged science linking methane and cows to global warming is based on annual cropping, feedlots and herbivore abuse. It all crumbles if the production model becomes like our mob-stocking-herbivorous-solar-conversion-lignified-carbon-sequestration fertilization. America has traded 73 million bison requiring no petroleum, machinery or fertilizer for 45 million beef cattle, and we think we’re efficient. At Polyface, we practice biomimicry and have returned to those lush, high organic matter production models of the native herbivores. If every cow producer in the country would use this model, in less than 10 years we would sequester all the carbon that’s been emitted since the beginning of the industrial age.”

Stop and think about that for a moment: Raising beef cattle with biomimicry can stop global warming in its tracks almost singlehandedly.

Yet another reason to support our small farmers and avoid at all costs animal products from CFO's (Confinement Feeding Operations)

(Quotes copied from http://localnourishment.com/2009/10/29/what-joel-salatin-said/)

Sunday, October 11, 2009

Cultured Vegetables

How cool is this!? One of my favorite blog writers www.nourishedkitchen.com has put together a free e-book on cultured vegetables. To quote the blog:

Each recipe in Get Cultured focuses on nourishing probiotic, naturally fermented vegetables and all the recipes are dairy-free. I strongly recommend that you purchase a vegetable fermenter (see sources) for these recipes, though mason jars will due in a pinch. Fermentation is an inexact art and variances in the temperature of your home, the weather or the season may yield a quicker or slower fermentation period than outlined in the book, so use your judgment in preparing these wholesome probiotic foods.

And here is the link to the e-book http://issuu.com/nourishedkitchen/docs/getcultured/6

Which one will I start today?

Enjoy and please share your successes with me.

Saturday, October 3, 2009

Homemade Laundry Soap

Preston and I love this concoction for it's simplicity, effectiveness and almost "greenness" It sure is a lot kinder to the environment than Tide or the like and works tons better than Seventh Generation and such. Not to mention it is CHEAP to make.

All the ingredients can be found in to laundry soap aisle at the grocery store.

1 Cup Fels Naptha (grated and powdered)
1/2 Cup Washing Soda
1/2 Cup Borax

Use 2 TBS average load or 3 for heavy load

That's it!

You can add a scent if you like when you mix to powder but I find it lovely on its own.

Monday, August 24, 2009

Why protein powders are bad?

The topic of Why protein powders are bad? came up on the WAPF Chapterleaders message board recently. Sally Fallon (president and founder of the WAPF) joined in the discussion with these points. I thought they were worth reading about and wanted to share her concise and knowledgeable information.

Why protein drinks are bad (WAPF 101):

1. High-protein, low fat results in the depletion of fat-soluble
vitamins, particularly vitamin A. Ask Randy Roach, a body builder who became blind
using protein drinks. Filed as top secret in U.S. government files:
People in Guatemala became blind when given skim milk powder as food aide. Also
cause autoimmune problems, fatigue, thyroid problems, cancer, etc. The most
fundamental lesson of traditional cultures: they never ate lean meat.

2. Proteins are very fragile--high temperature processing denatures the
proteins, the body must mount an immune response.

3. Lots of additives, carcinogens formed during processing (nitrates,
etc.) Others added to these powdered mixtures. Tend to be high in MSG (also
formed during processing)

4. Where does the whey come from?? It is the waste product of
conventional cheese making, confinement cows, etc.

These protein powders are not REAL FOOD!!

Sunday, August 16, 2009

Traveling with food and how to fry a steak

Preston and I spent last week in our home state of Virginia visiting family (his) and trying to relax. We took a cooler on the airplane with frozen milk, eggs, bacon, chicken soup and ground beef! I am so glad I have figured out how to travel without compromising my diet.

I subscribe to a number of blogs and this week one of them featured how to pan fry grass fed steak. I haven't tried it yet, but it looks like it would make a heck of a good meal. I wanted to share it with you...

Last night we saw Julia and Julie. What a great movie. SO enjoyable. Makes me what to go through Nourishing Traditions recipe by recipe and make everything in there. When we came home we were starving so I took some cut up chicken, a couple of cups of broth and heated them up. While it was heating I squeezed a lemon in a bowl and whisked in two eggs. After I took the pan off the heat I whipped in the lemon/egg mixture. I created a modified Avgolemono (a classic Greek soup) in just moments. Preston and I ate it with gusto and I felt so strong and healthy afterwards. Nothing like good stock to feed the body and soul.

Saturday, July 11, 2009

Zucchini Lasagna

My farmer Jake gave me a most wonderful gift recently. He sent me a Lancaster County cookbook based on the principles of Nourishing Traditions. I call it "NT-Lite" But it is not "lite" on wonderful recipes. I pour through it regularly and seem to always have most of the ingredients on hand for that nights dinner choice. It's a great little cookbook and it's name is Wholesome Home Cooking: Preparing Nutrient-Dense Foods.

Here is one dish I have made twice (twice means it was easy for me and very flavorful for my family).

Zucchini Lasagna
1 lb ground beef
1 small onion, chopped
1tsp. salt
1 pt. pizza or spaghetti sauce
16 oz. cottage cheese
3 eggs
2 or 3 medium zucchini, sliced 1/4" thick
grated cheese

Brown meat with onion and salt. Stir in the sauce. Beat eggs into cottage cheese with fork. Layer in a 13x9" pan starting with the meat mixture, then cottage cheese mixture, then zucchini. Repeat layers and end with meat. Bake at 350 for 1 hour. Remove from oven and top with grated cheese.

(I added oregano to the meat mixture which was quite a hit)

Thursday, July 9, 2009

My love of fat

Oh, I can't tell you how many folks look at me like I have "gone 'round the bend" when I get excited about fat. Now, I am not talking about any kind of fat. The fat that makes me go ga-ga is the demon saturated fat. Yes, saturated fat like butter, cream, tallow and ... wait for it, lard! Nothing makes a pie crust flakier then lard (so I am told - I am more of a cook than a baker, but I feel I must venture forth soon and buy some sprouted flour and try my hand at a pie crust made with lard).

The saturated fat I love must be from grass fed animals. Animals living the way nature intended. Not in confinement.

I could write for days on this subject, but the reason I have brought it up is because I found another blog that had a great article I wanted to share. So why am I reinventing the wheel? Read on and don't be afraid to enjoy the butter!

Sunday, June 28, 2009

Letter to the editor of US Wellmeats

Today I was reading my weekly newsletter from US Wellness Meats and was so struck by this letter that was written by one of their customers that I wanted to share it with THE WORLD. It is very well written without being preachy. Please take a few moments to read below and consider the costs of buying meats (including poultry and fish) from Confinement Feeding Operations vs the costs of supporting our small farmers who practice sustainable farming techniques. Those costs include your health!
Please feel free to share this blog, but especially this letter with your email address book.
I am off to eat some pastured sausage - yummmm!

Hi John,

You know, I've been thinking recently about our eating habits as a nation, including Canada in this... your email on the red meat media attack makes me want to share my thoughts...

We want the cheapest price for the most food, and we don't care how we get it. We don't care what kind of terrible conditions the animals live in, what drugs they're given to keep them alive and grow as big as possible, to make the most money for the corporation that grows them. They have no business being called a farm, farmers care about their animals, these corporations only care about money, at any cost, to animal or the human who consumes the contaminated product they manufacture.

It is no wonder if people are getting sick from red meat, because it is primarily this red meat-like product that most Canadians and Americans consume. We don't want to pay too much for it, so we can afford that designer handbag or whatever it is we think we need. We want as much food for as little as we can spend, we don't want to give up any more of our budget for food than is absolutely necessary.

If we'd all think twice about what is really important, we'd all realize that it is our responsibility as consumers to make sure that the animals we consume are treated humanely and with respect, they give us life. Sometimes you get what you pay for, and we are paying a bigger price with our health, much of that I'd bet to the big drug companies who benefit from all of our maladies.

We shouldn't be supporting the corporations that keep animals in un-natural conditions, so that we can benefit from the lower cost. It doesn't cost that much to eat well and support respectful farming of the animals that nourish our bodies. We all need to eat a little less perhaps anyway, if we spend more, and get more out of that money spent, we need to eat less.

It costs very little to soak a cup of brown rice over night in 3 ½ cups of water, cook that in the morning for twenty minutes, and add chopped dried fruit, yogurt, bananas, and you get a LOT more out of it than from that cardboard boxed cereal. I like the savvy customer you mentioned in your email, though I can't purport to being to the level yet of never buying anything in a cardboard box. It does take time to come around from what we've all become so accustomed to, opening a bag of something you buy in the grocery store so that you can eat in ten minutes...

Perhaps we all need to take a step back from the more for less thinking that we've all fallen into, and think about what that cheap factory meat, and everything else we buy in bags and boxes, ready to eat in ten minutes, and what it actually does to our health. If we are suffering maladies from red meat consumption, then perhaps it is time to think about how that meat is being manufactured, and remember that if we fill those animals with drugs and garbage food, that is the quality of meat that we're going to get on our tables.

If we eat meat from animals who have been treated with respect and fed properly, we benefit in so many ways, healthfully, and morally. We have a responsibility to these animals who are entirely at our mercy, who are bred by, cared for by us, cannot survive without us. Their entire lives are in our hands. We owe it to them to stop buying garbage that is produced by factories. If we did this, perhaps we'd even see the return of more small family farms, more care for our environment, and better health for us in both regards.


Lithia, FL

Sunday, June 7, 2009

Crustless Quiche Recipe

Same party...same raves...same promise to share...

Sauteed veggies - finely chopped (onions and/or peppers and/or zucchini and/or mushrooms etc.)
3/4 Cup milk
1 pound raw grated cheese (chef's choice - I used pepper jack &/or Colby &/or cheddar)
10 pastured eggs (organic will do)
2 pressed or chopped garlic cloves
salt, pepper, herbs to taste.

Pre-heat over to 350.

Sautee veggies in butter, coconut oil, chicken fat or lard and arrange in the bottom of a 9 X 13 Pyrex dish or similar.

Place grated cheese, eggs, garlic and seasonings in a blender and blend until mixed well...won't take but a second or two.

Pour into the Pyrex dish, place on a cookie sheet for easier handling and place in the oven.

Check after 40-50 minutes for an inserted knife to come out clean.

Wow! This was a real crowd pleaser in my home and at the party! My first batch I used all the little pieces of misc. cheese I had on hand. The second batch I tried to match veggie, cheese and herbs. It really is easy and oh so good! Yesterday I heated up a leftover piece that had managed to hide in the refrigerator for 2 weeks and it was still great. That is one of the beautiful things about using full, grass fed fats (raw cheese)...foods last so much longer. Our grandparents knew how to use fat to preserve foods. I am just now starting to catch on!

This freezes well but the bottom can be too wet so reheat it upside down and enjoy!

Why do I use pastured eggs? Find out here http://www.motherearthnews.com/eggs.aspx
How to find them? Ask me.

Basic oven Meatballs recipe

I served these at a party recently to rave reviews so I promised to share the recipe.

3 beaten eggs (Pastured eggs are best, organic would do if that is all you can find)
3/4 Cup milk (grass fed is best)
3 Cups bread crumbs (I used some stale sourdough wheat and rye I had in the freezer)
1/2 Cup chopped organic onion
4 teaspoons Celtic sea salt
2 teaspoons Cumin
1 teaspoon (+/-) Cayenne
2 lbs grass fed ground beef
1 pound pastured pork

In a large mixing bowl, combine beaten eggs, milk, bread crumbs, chopped onion, spices and mix well. Add meat and mix well again.
Shape into 6 dozen 1" balls.
Place on cookie sheets and bake at 375 for 30 minutes.

These are supper with fermented ketchup (ask me about that). I wound up with leftovers from the party so they went back on the cookie sheet and into the freezer. Once individually frozen I put them in a labled freezer bag. Now I can heat up 6 or so for breakfast or a snack!

The food insanity explained.

"We have drifted into this deplorable position of national malnutrition quite inadvertently. It is the result of scientific research with the objective of finding the best ways to create foods that are non-perishable that can be made by mass production methods in central factories, and distributed so cheaply that they can sweep all local competition from the market. Then, after there develops a suspicion that these "foods" are inadequate to support life, modern advertising science steps in to propagandize the people into believing that these is nothing wrong with them: that they are products of scientific research intended to afford a food that the last word in nutritive value. The confused public is totally unable to arrive at any conclusion of fact, and continues to blindly buy the rubbish that is killing them off years ahead of their time. The American people have been humbugged into DIGGING THEIR GRAVES WITH THEIR OWN TEETH."

Dr. Royal Lee 1943

WOW! This came to me on the heals of reading about a new book called The Liberation Diet which talks about how industry takes a waste product (like cottonseed oil) and makes it into a "health food". Ever since I became involved in the Weston A. Price Foundation I have shared with others that "if my grandmother didn't have it available as a young girl then I probably don't want it." Both the quote above and the referenced book above support my diligence!

Wednesday, June 3, 2009

A Frog and A Miracle

Today while toweling off after my shower I noticed Panza (one of our 8 cats) hanging around the edge of the bed as if he was waiting for prey. Sure enough, a little green frog hopped out from under the bed. There he sat in the middle of the floor so to protect him from the other curious cats (Panza was bored with the game by now) I put a glass over him. After I dried off I picked up the glass and Mr. Frog was on his back. I scooped him up and nudged him and looked for any sign of life. There was none so I sadly took him over to the toilet to send him back to his Maker. Lo and behold, once he hit the water he started to move so I quickly scooped him up, changed the water and watched him. After a few minutes of minimal movements I put a drop of Rescue Remedy in the water. Well, that did it! In about 60 seconds he started to move around, climbing the side of the glass and acting like a real frog. I had to put my hand over the glass to keep him in while I took him outside. I didn't even get a chance to put where I was going to put him as he hopped out of the glass into the grass and on his way to frogdom.

Why am I telling this story? Because this is not the first time I experienced a miracle after using Rescue Remedy. I carry it with me at all times. I used it on a stunned bird once that had flown into my tire. I use it on red ant bites with amazing results. I used it on my mother after a fall that broke her arm and kept her from going into shock. My cats get it after a trauma (by mouth I use the drops, topically I use the cream). I used it the other day after showing a home that had mold which caused a violent reaction. I was fine after 3 minutes!

Most health food stores sell it. Buy one of each application...carry a bottle with you. Don't forget to use it as the First Aide it is! http://www.rescueremedy.com/

Friday, May 8, 2009

Observations of a vegetarian diet

Ok, before you freak out - NO, I am not a vegetarian. But yesterday I was talking with my friend Lori of Jersey Acres Farm here in Sarasota and the topic of a vegetarian diet came up. Both of us love our red meat so much and I can't imagine going without it again. Yes, I say "again" because I was a vegetarian back in the '80 for over 10 years. Now that I know what I know about the importance of red meat I wonder how I survived, but I certainly did not thrive. I thought I did, but again, knowing what I now know I can see that my very "cool and healthy" diet caused damage that I will have to live with the rest of my life. My feet are numb. When they first went numb I went to holistic docs, neurologists, chiropractors, healers, homeopathics... you name it, to no avail. Now, fast forward to 2 1/2 years ago when I was introduced to the Weston A. Price Foundation and learned that B12, which supports neurologic (and nerve) function is only available in red meat. The body can store and use about 10 years worth of B12...after that issues start to rise, or in my case, go dead, like my feet.

So, if you are considering laying off the red meat because of the dreaded fat, or for humane reasons consider the beauty of grass-fed beef. The fat in that meat is fabulously good for you (provides vitamins that protect against degenerative diseases while the fat and meat from confinement animals contribute to the diseases of our modern culture).

Still weary? Read this http://www.uswellnessmeats.com/newsletter/al_sears_may_03_09_newsletter.html#Continued

By the way, after 15 years my feet are still tingly numb. It really sucks.

I am off to cook a purple-rare hamburger!

Tuesday, May 5, 2009

Coconut Chocolate Bark

With all the wonderful qualities of coconut oil, I was looking for an easy way to get it in my family's diet. This did the trick.

Coconut Bark

2 cups coconut oil
1 cup butter
5 T peanut butter (optional)
1/3 C cocoa or carob powder
Vanilla and stevia to taste or honey

Warm everything in a pan on the stove until it melts and is mixed well. Pour into a 9x13" dish lined with parchment paper and put in freezer. Wait 10 minutes and pull it out to score into squares. Put it back in freezer for an hour or more. Remove, break up the squares and enjoy. Keep refrigerated.

Thursday, April 30, 2009

15 Tips

Ok, I like to read and write about traditional foods. Could do it all day. But this little thing called Real Estate really needs more of my attention So, instead of writing and writing about this subject that is so dear to me, I will share what I have found that I thought was REALLY WORTHWHILE.
Enjoy and write to me if you have questions.

Tuesday, April 28, 2009

Oinked by news of the swine flu pandemic

As the "numbers" rise in the news of the swine flu pandemic I am getting more and more emails on the subject. My favorites are ones that send chills up my spine about the outbreak and then offer some natural product you should buy from them to protect yourself.

Today, Moriah sent me a copy of a letter written by Dr. Sherri Tenpenny, D.O. When it comes to vaccines, hers is the most calm and sane voice on the subject. I urge you to read her post on her website. And if you want more information on how to protect yourself from this and any virus. be sure to read to the bottom of her article and feel free to contact me for sources. Cod liver oil is my favorite choice.


And here is another one I like

Saturday, April 25, 2009

Star Date 25 April 2009 First Entry

Well, I have finally done it. I have become a blogger. There are so many articles and recipes I want to share that it just became too hard for me to keep it all inside. Besides. Sally Fallon (author of the best cookbook in the world - Nourishing Traditions, and founder of the Weston A. Price Foundation) says that keeping valuable information to yourself generates bad karma. So, in an effort to generate good karma I am prepared to share the goodies I know and find about traditional foods, their preparation and their benefits.

Last night I sent out the recipe for "blender pancakes" which has been getting excited replies. I plan to make them in the morning as I love having leftovers to use as a carrier for BUTTER! I just can't seem to get enough butter, especially now that the spring grass is coming in and the butter is so rich with vital nutrients Vitamin A and K2. Here is a great article on Why Butter is Better http://www.westonaprice.org/foodfeatures/butter.html

But, I get sidetracked. What motivated me to start this blog was the discovery of a method for making ice cream in a BAG! Yes, a bag, well really 2 baggies. I was delighted and wanted to share it with my friends, but I did not want to abuse the email system so instead of waiting to send it out on Sunday with my weekly email I decided it was time to blog.

Now, if I were to make this recipe I would use real cream or a combo of milk and cream, an egg yoke and Rapadura or maple syrup instead of sugar. Imagine a bunch of kids can make their own flavors this way. Enjoy: http://home.att.net/~teaching/science/icecream.pdf

I urge you to subscribe to this blog so you can get notices of new entries. They might be few, but they will be loaded with useful content.