Cynthia's Traditionals

Why Grandma insisted on this supplement...

2011-01-12T12:01:00.001-08:00

The Sarasota/Bradenton Chapter of the Weston A. Price Foundation is pleased to present

Dave Wetzel, founder and owner of

Green Pasture Products™ is a family owned business started by Dave and Barb Wetzel in 2000. Their business focus is to provide high-quality sacred-food oils just as they were made prior to the industrialized food and farming revolution.

Wednesday, January 19th, 2011 - 7:00 P.M.

6710 Professional Parkway, 2nd Floor, Lakewood Ranch (John Cannon Bldg)

Keller Williams Realty Training Room

One of the "Super foods" of today's nutrition revolution, Fermented Cod Liver Oil has been used for centuries to promote strong children and vital adults. Come hear Dave talk about the science behind fermented cod liver oil and cultured butter oil products. Learn why Grandma always insisted on a tablespoon a day and tap into the wisdom of our ancestors.

Dave will be taking orders at a discount.

Cash payments get the deeper discount.

Don’t miss this opportunity to stock up at great prices!

*Admission is free but attendees are asked to donate a few dollars

to contribute to Dave’s travel expenses.

How to properly cook proper meat

2010-12-01T16:44:00.000-08:00

Cooking Tips

Michael Schmidt’s update on the rapidly unfolding Alberta front in raw milk war « The Bovine

2010-11-10T05:27:00.000-08:00

Getting closer to my 15 minutes of Fame! I am so honored to rub elbows with such giants!

Michael Schmidt’s update on the rapidly unfolding Alberta front in raw milk war « The Bovine

The Truth About Saturated Fats and The Coconut Oil Benefits

2010-10-25T06:50:00.000-07:00

The Truth About Saturated Fats and The Coconut Oil Benefits

Kale Chips to Protect Your Thyroid | The Healthy Home Economist

2010-10-24T08:00:00.000-07:00

I am off to buy kale right now! This sounds wonderful.

Thank you Sarah (and Mary).

Kale Chips to Protect Your Thyroid | The Healthy Home Economist

How to Get Your Man to Eat Like a Girl

2010-10-12T06:19:00.000-07:00

This article is funny, insightful and full of good hints...for us all preaching real food.

Real Food in Little Rock: How to Get Your Man to Eat Like a Girl

Have You Got A Weston A. Price Smile? | Food Renegade

2010-10-07T17:53:00.000-07:00

Check out the link below to see a Weston A. Price Smile. The boy in the picture is enjoying his birthright of perfect teeth and health. Read the article to find out why he is so lucky and what we are doing to our children to rob them of their birthrights.

Have You Got A Weston A. Price Smile? | Food Renegade

Organic Valley Raw Milk Policy Endangers Pro-Family Farm Image | Hartke Is Online!

2010-10-01T09:20:00.000-07:00

Organic Valley Raw Milk Policy Endangers Pro-Family Farm Image | Hartke Is Online!

Who wouldn't want to watch Joel Salatin? Joel Salatin

2010-09-27T06:11:00.000-07:00

2010 FundRAISER Benefactor Event Video Tour - Polyface Farm with Joel Salatin

Smart Animals Avoid GMO

2010-09-17T18:28:00.000-07:00

Avoid Genetically Modified Food 1

Camel Milk USA, camel, milk, camel milk, dromedary, Dr. Millie Hinkle, medical research, autism, diabetes, heart disease, cancer, Parkinson's

2010-09-08T10:50:00.000-07:00

I wonder how much land is required to keep a camel. The milk sounds like a miracle!

Camel Milk USA, camel, milk, camel milk, dromedary, Dr. Millie Hinkle, medical research, autism, diabetes, heart disease, cancer, Parkinson's

Wikipedia's Anti-Natural Health Slant

2010-09-07T18:45:00.000-07:00

I had no idea how slanted Wikipedia was toward alternative health topics. They are about as unbiased as they come. Read this article and bookmark, use and contribute to the alternative site, please.

Wikipediaâ€™s Anti-Natural Health Slant

Market Gardening Class

2010-09-06T06:21:00.001-07:00

UF/IFAS - Sarasota County Extension

ANNOUNCEMENT AND SYLLABUS

Course Title: Market Gardening

Instructor: Robert Kluson, Ph.D., Ag/Natural Resources Extension Agent

Course Description: Market gardening is the commercial production of vegetables, fruits, flowers, and other plants, on a scale larger than a home garden, yet small enough

that many of the principles of gardening can be applied, and is often oriented toward local markets, such as farmers markets. This series of 8 classes will cover different

aspects of the scope, startup and operation of a market garden business.

Class structure:

• 2.0 hours length

•

First 0.5 hour = discussion of previous topic

•

Remaining 1.5 hour = new topic presentation

Class Schedule:

•

September 22nd (6-8 pm) - Introduction

•

September 29th (6-8 pm) - Holistic Management

•

October 6th (6-8 pm) - Business Planning and Marketing

•

October 13th (6-8 pm) – Production Systems and Planning

•

October 20th (6-8 pm) - Equipment and Tools; Post-harvest handling

•

October 27th (6-8 pm) - Food Safety; Regulations

•

November 3rd (6-8 pm) – Farmers’ Markets

•

November 17th (6-8 pm) – Financing; Class reports

•

TBD – Local Market Gardener Onsite Visit

Location:

Colonial Oaks Park, 5300 Colonial Oaks Blvd, Sarasota, FL 34232-6844

Registration:

Online at education calendar on Sarasota Co Extension
website at
http://sarasota.extension.ufl.edu/

Cost:

$15 (for entire series) – Checks payable to AG/NR Extension Advisory Committee at 1st class. Cash or check only.

Participant Requirements:

•

Read recommended online resources

•

Attend classes

•

Participate in discussions

•

Share gardening experience

•

Share readings from online resources

•

Peruse, if possible, recommended book resources

•

Participate in class projects at final class, i.e., give an executive summary of your sustainable business plan

Course Online Resources (Required Reading):

•

Building A Sustainable Business: A Guide to Developing a Business Plan for Farms and Rural Businesses http://www.sare.org/publications/business/business.pdf

•

Farmers Markets http://attra.ncat.org/attra-pub/farmmrkt.html

•

Market Gardening: A Start Up Guide http://attra.ncat.org/attra-pub/marketgardening.html

•

Sustainable Practices for Vegetable Production in the South (NC State)http://www.ncsu.edu/sustainable/index.html

•

UF/IFAS/FAMU Small Farm & Alternative Enterprise Programhttp://smallfarms.ifas.ufl.edu/

Book Resources (Available as Loan Library):

•

Aubrey, S.B. 2010. The Profitable Hobby Farm: How to Build a Sustainable Local Food Business.

•

Byczynski, L. 2006. Market Farming Success.

•

Coleman, E. 1988. The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener.

•

Gibson, E. 1994. Sell What You Sow: The Grower's Guide to Successful Produce Marketing

•

Hamilton, N. 1999. The Legal Guide For Direct Farm Marketing.

•

Ikerd, J. 2008. Small Farms are Real Farms: Sustaining People through Agriculture

•

Jeavons, J. 2006. How to grow more vegetables Than You Ever Thought Possible on Less Land Than You Can Imagine.

•

Lee, A. 1993. Backyard market gardening : the entrepreneur's guide to selling what you grow.

•

Macher, R. 1999. Making Your Small Farm Profitable.

•

Savory, A. Holistic Management.

•

Seymour, J. 1978. The Self-Sufficient Gardener.

•

Stephens, J., 1999. Vegetable Gardening in Florida.

•

Tasch. W. 2008. Slow Money: Investing As If Food, Farms and Fertility Mattered.

•

Whatley, B.T. 1987. Handbook On How To Make $100,000 Farming 25 Acres.

Other Online Resources:

•

City Farmer News http://www.cityfarmer.info/

•

EDIS http://edis.ifas.ufl.edu/

•

Farmers Market Coalition http://farmersmarketcoalition.org/

•

Florida Association of Community Farmers Marketshttps://sites.google.com/a/facfm.org/facfm/

•

Growing for Market http://www.growingformarket.com/

•

Hobby Farms http://www.hobbyfarms.com/default.aspx

•

Kitchen Gardeners International http://www.kitchengardeners.org/

•

The New Farm http://www.newfarm.org/

•

Your Backyard Farmer http://yourbackyardfarmer.com/

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information,

and other services only to individuals and institutions that function without discrimination with respect to race, creed, color, religion, age, disability,

sex, sexual orientation, marital status, national origin, political opinions, or affiliations. U.S. Department of Agriculture, Cooperative Extension

Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating.

What to smile, be inspired and laugh with joy?

2010-09-03T05:30:00.000-07:00

Watch this...

Biertijd.com // Media » Parkour

Easy Peasy Mustard and Cream Steak Sauce

2010-08-29T09:25:00.000-07:00

Whoa! I shudder when I think of how good this tasted on our steak last night. I must give my compliments to America's Test Kitchen for the recipe, although I modified it a bit to serve my WAPF principles.

To start, whenever I cook a grass fed steak, I rub on the seasonings and let it sit for about 30 minutes to come to room temperature. When the pan is ready and hot, I BUTTER THE STEAK, not the pan. That way I can get a good sear on the steak without burning my butter. And we all know butter is better, right?

After removing the steak I let it rest for 10 minutes or so before cutting into it. This is the time to make the Mustard Cream Sauce. You will need

1 shallot - minced - about 2 tablespoons (I did not have a shallot so I used a couple of green onions)

1 1/2 Tablespoons dry white wine

1/4 Cup chicken broth

3 Tablespoons heavy cream

1 1/2 Tablespoons whole grain Dijon mustard (I used plain Dijon)

You want about 1 T fat from the steak in the skillet.

On low heat, add the shallot and cook stirring frequently until it begins to brown - about 2-3- minutes.

Add the wine and increase the heat to medium high, simmer rapidly, scraping up the browned bits on the pan bottom until the liquid is reduced to a glaze, about 30 seconds.

Add broth and simmer until reduced to 2 tablespoons, about 3 minutes.

Stir in the mustard and remove from heat.

Add the cream and season to taste with Celtic Sea Salt and pepper.

I used some cream that was starting to sour and it was perfect. But, I am looking forward to making it with fresh cream, too. I don't think I can do the wrong thing with this winner.

Enjoy!

A holistic healing cat story

2010-08-15T08:13:00.000-07:00

My husband Preston and I are quite fond of cats and share our home with 7 of the little darlings.

It is my practice to do a head count every morning upon waking, every evening before bed and even when I come home after being out for several hours. Last Wednesday (10 days ago), I realized around 4:00 in the afternoon that I had not done my morning head count and had not seen Casey (one of the twins!) all day. I looked around the house and called, but no Casey. I went outside and called (we have a fenced, cat-friendly yard), but no Casey. When I came back into the house and there he was looking all sleepy. I picked him up to cuddle him (which he loves) and he cried. Then I realized he wasn't sleepy but feeling poorly.

I examined him to find a bump below his belly in the groin area. It was very large and tender and he would not let me feel around it. I went into action making our bedroom a "sick-room" and brought in a litter box, food and water and put him on our bed. He stayed there for the night, getting worse and worse.

The next day I was able to see the bump/lump better. It was huge! I thought I could see a tiny hole - like from a bee sting. I was looking for two holes from a pair of fangs as the little sweetie has brought us a black snake the previous week - still squirming and very much alive.

So, I thought the lump needed to be aspirated and I called a nearby Western medicine vet and took him in. It is my practice to use Western vets for diagnosis and then bring them home for holistic treatments. In this case, I thought intervention was called for.

The Vet examined him (and ignored my comment about a bee sting hole) and stuck in a needle to aspirate. But nothing came out. Well, a little did, enough for him to put on a slide to look at under a microscope. He came back all solemn telling me it was not pus but very large white cells that he could not identify. I remained calm.

He said we needed to test him for Feline Leukemia/Aids since I did not vaccinate and the lump could be from one of those "death sentence" diseases. And, he recommend exploratory surgery. It would be a big deal to cut that lump out and it could be cancer. I remained calm.

He told me my other cats were at risk for FeLeuk and Aids and I should have them all tested and vaccinated. NOT! I remained calm.

I thanked him and paid him my $40.00 and took my baby (who was a total champ throughout the whole process, never uttering a sound) to the car. Before I left the parking lot I called a Homeopathic vet I use that lives near Ocala and left a message.

An hour later Dr. Wessner (352-245-2025) called me back and I gave him Casey's recent history. He told me to give him two homeopathic remedies (that I had on hand), some plant-based enzymes to help his body absorb the material in the lump and he was sending me another remedy that I did not have.

Within 15 minutes of giving him the two remedies, Casey rolled over on his back - his favorite position and one I had not seen him in for 2 days. With that, I took the opportunity to place a hot water bottle on the lump. He remained on his back, but repositioned himself to clamp his leg over the bottle. Look at that picture! There is nothing more adorable than a trusting animal.

I kept up the hot water bottle and about 4 days into this the lump started draining. He licked it all the time. When he wasn't licking I was applying the bottle (which causes the material to liquefy and drain). He was the best patient.

We went on this path for days...a week really. I gave him the remedies, plus the enzymes, plus some powdered Vitamin C. At its' zenith the lump was the size of a half a plum; huge for a 14 pound cat. He did have a set back where I thought he felt worse, but the next day he rebounded and started getting happier and happier and becoming more animated. Last night he actually gave Preston his "high cry"... his cry asking to be put up high on a set of bookshelves - one of his favorite places. I was worried about the jump down so he remained four on the floor for the time being.

He is still recovering. The lump is almost gone. He prefers our bed (his sick bed) for deep resting, but purrs easily and is moving around a lot. Has never lost his appetite completely but has lost some weight.

The upshot of this story? Imagine where I would be today if I had followed the first vets advise? My sweetest of cats would be recovering from surgery, our wallet would be quivering and I would never forgive myself for putting him through those traumas.

So, please don't let a vet (or any doctor) scare you into the action they advise without seeking other consultations...the first being your gut. That is why I remained calm...I knew he was not that sick! I also know what I do to keep him healthy (like not giving him vaccines). I also knew I had Dr. Wessner in my back pocket!

It took a little more work and a lot of trust by Casey, but I expect him to be giving us his "high-cry" for many years to come!

Follow up

It is now 2 weeks since I took Casey to the Western vet and then called Dr. Wessner, my holistic vet.

The swelling was completely gone after about 11 days from the first dose of homeopathics recommended by Dr. Wessner. What remains now is a little area bare of hair (from his licking) and two perfect little scabs.

Looks like a snake got him. Again, I am so glad I decided to follow a holistic path instead of the horrors of surgery and more.

Casey is feeling 100% himself. I saw him prancing in the yard yesterday and he has given us his "high cry" everyday. WHEW!

Feel free to call Dr. Wessner (352-245-2025) and share his number with your friends and family. Tell him Casey (and Cynthia) sent you.

.

Easy and oh, so good coconut flour bread

2010-08-12T11:28:00.000-07:00

I want to thank Jenny of Nourished Kitchen (one of my favorite blogs) for posting this very easy recipe. I love coconut bread, especially slathered with a ton of butter (as if it isn't full of enough fat already). A slice of this bread with raw, grass fed butter and I am good to go for hours and hours with high energy and mental focus. Try it sometime. Ask me where to find the best coconut flour.

Jenny writes:

About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. So, this post is for you – a beautiful coconut flour bread for all those grain-free readers, or just any of you looking to enrich your diets with wholesome fats and high quality protein.

Coconut flour is remarkably versatile, and I like to use it in otherwise starchy recipes where its spongy, dense and moist texture really shines. It soaks up liquid readily and just a little bit of coconut flour goes a long, long way. In most recipes, coconut flour is paired with several eggs and a good amount of fat, both of which contribute valuable vitamins and a favorable fatty acid ratio to the dish you’re making – in this case: coconut flour bread. By comparison to grain-based flours, coconut flour is richer in dietary fiber, protein and fat which makes it a particularly helpful flour for those that must be mindful of their macronutrient intake levels (which is probably all of us.)

Coconut Flour Bread

Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut and it offers a beautiful dense crumb similar to coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast.

Coconut Flour Bread: Ingredients

3/4 cup coconut flour
1/2 cup ghee (see sources), plus extra for greasing the pan
6 eggs
up to two tablespoons honey
1/2 teaspoon unrefined sea salt

Coconut Flour Bread: Equipment

stand mixer, food processor or mixing bowl and whisk
loaf pan

Coconut Flour Bread: Method

Preheat the oven to 350 degrees Fahrenheit.
Combine coconut flour, ghee, eggs, honey and 1/2 teaspoon unrefined sea salt together.
Mix all the ingredients together until they form a smooth paste with no clumps.
Grease a loaf pan.
Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

YIELD: 1 loaf

TIME: about 5 minutes (preparation), 40 minutes (baking)

Want True Food Freedom? Then Repeal The Drinking Age!

2010-07-29T14:17:00.000-07:00

Want True Food Freedom? Then Repeal The Drinking Age!

A Better Alternative to Toothpaste

2010-06-15T11:45:00.000-07:00

Thank you, Sarah Pope, Chapter Leader of the Tampa Bay Weston A. Price Foundation for sharing this with me.

It's a rather well known fact that regular toothpaste from the store contains a variety of dangerous ingredients. After all, the toothpaste labels themselves say "Poison"!

The most well known of toxic toothpaste ingredients is sodium flouride. Sodium flouride is so toxic that ingesting more than a pea size of toothpaste requires an emergency call to Poison Control. Ingestion of too much sodium flouride can cause a variety of symptoms within minutes including abdominal pain, nausea, vomiting, headache, tremors, muscle spasms, seizures, and in severe cases, multi-organ failure.

I don't know about you, but I don't feel at all comfortable brushing my teeth with poison. Even if you don't swallow the toothpaste, the chemicals in it easily get into the blood via the very thin gum tissue. If you don't believe that chemicals can get into your blood via simple contact with gum tissue, then try putting a tiny pinch of chewing tobacco between your bottom lip and your gums. I guarantee you will be dizzy, nauseated and ready to vomit in about 30 seconds (unless you happen to be a professional baseball player who chews tobacco regularly!)

Another really bad chemical in many conventional toothpastes is triclosan. Triclosan is an anti-bacterial chemical that is increasingly linked to hormone disruption among other things. I blogged about the dangers of this chemical in a blog post a couple months back titled "Danger Lurks in Your Antibacterial Soap".

You should NEVER put chemicals in your mouth that you don't want in your blood. You don't need to swallow to be damaged by them.

Even Healthfood Store Toothpastes Not a Good Idea

What is less well known is that even toothpaste from the healthfood store should be avoided. While the ingredients may not be as toxic, the ingredients may hinder overall tooth and gum health.

For example, nearly all nontoxic toothpastes contain glycerin. Glycerin is a sticky, sweet tasting, clear, thick liquid that is a byproduct of the soap making process. When you brush your teeth with toothpaste containing this chemical, some of the glycerin stays on your teeth due to its extreme stickiness. This impedes remineralization of your teeth as you sleep and can lead to cavities in the long term.

In addition, be aware that a number of healthfood store toothpastes shockingly contain sodium flouride! There is simply no substitute for reading labels either for the food you buy or the cosmetics you use!

What to Use to Brush Your Teeth?

I have not used either conventional or healthfood store toothpaste for a number of years. I first got started using a simple, homemade mixture of baking soda and sea salt (3:1) after attending a fantastic, eye opening lecture by Dr. Ray Behm DDS back in 2005. He has a website that details how to make your own tooth powder at home and the benefits of doing so at his website Save Your Teeth.

If making your own tooth powder is not your thing or you would rather buy one that is juiced up with some wonderful herbs that benefit tooth and gum health, then I would suggest taking a look at a product called Good-Gums. I tried this product a few months back at the suggestion of a friend who knows the owner of the company and I have been delighted with it.

Good-Gums contains baking soda and sea salt, the primary ingredients of tooth powder dentifrice as recommended by Dr. Behm. It also contains beneficial soothing and antiseptic herbs such as myrrh, tea tree, peppermint, cinnamon, and cranberry. In addition, Good-Gums contains a whole food form of vitamin C. Vitamin C is known to be critical to gum health and the avoidance of periodontal disease.

*Let me know when you are ready to try it. I always have extra on hand!

How Cows (Grass-Fed Only) Could Save the Planet

2010-06-07T05:56:00.000-07:00

Wow, I was so pleased to see this article in TIME no less! At last grass fed is touching the lines of the mainstream!

How Cows (Grass-Fed Only) Could Save the Planet

Homemade Sunscreen

2010-05-26T09:10:00.000-07:00

There has been a lot of discussion lately about the wisdom of using sunscreen. Does it causes more skin cancer than it prevents? Don't we need the Vitamin D from the sun to PREVENT cancer?

My approach to the sun is to get tan slowly...15-20 minutes for the first exposure and then add 5-10 minutes each time after. I get nice and brown and don't have to worry about frying my skin. I am getting Vitamin D while NOT loading my system with sunscreen toxins.

However, that said, I have found that a change to a diet high in Omega 3 fatty acids seems to protect the skin from burning. I know of several folks that no longer get sun burned after changing their diet to one rich in traditional fats like grass fed butter, lard from pastured pigs and coconut oil.

Melissa Hull in Tampa shared here homemade recipe for sunscreen on that WAPF Yahoo message board. Here it is to share:

Lotion:
48 g liquid oil (can use olive, sweet almond, etc)
52 g coconut oil
20 g emulsifying wax (to mix water and oil)
10 g stearic acid (to thicken)

380 g water
10 g vegetable glycerine
35 g zinc oxide

Heat first 4 ingredients in a double boiler until incorporated. Then, with a stick blender, mix oil mixture into water until creamy and thickened. Add glycerine and zinc with blender. You can also add essential oils of your choice for fragrance (about 5 g for this recipe).

www.SoapGoods.com had all the supplies, or you can look for a local soap supply store. www.fssoapworks.com is one store in St Pete.

If you have a favorite lotion, just use that and add 25% zinc oxide to the bottle- it's that easy! ( for an 8oz bottle, that would be 2 oz zinc oxide)

My Home Medicine Cabinet – What I Use to Remedy Ailments

2010-05-21T06:31:00.000-07:00

Well, here I go again sharing instead of writing. I love this article and can vouch for many of the remedies listed as being safe and effective. Enjoy it, print it, source the items, file it, share it. And let me know if I can help you find anything.

Click here to read all about it...
Home Remedies

What Veg*ns Can Learn from Traditional Foods

2010-05-12T07:17:00.000-07:00

I loved this post from the Nourished Kitchen blog. If you are a vegetarian, please read it. If you know a vegetarian, please pass it on.

Click below to read all about it.

What Veg*ns Can Learn from Traditional Foods

Kefir Grains | How To Make Homemade Kefir From Kefir Grains

2010-04-14T13:27:00.000-07:00

Place them in a glass jar (pt, quart, 1/2 half gallon).
Fill with milk.
Place a paper towel or thin cloth over the opening and secure with a rubber band (or the ring of the jar lid).
The purpose is to let the milk and grains breathe and give off the gas that forms during the culturing process while keeping little critters out.
If you can, give it a little twist or two once in a while. The grains like the gentle action.
After 12 hours put a lid on the jar and give it a shake good enough to distribute the cream - not violent, or you can stir it with a plastic spoon.
Take the grains out and put them in another jar to start over.

After your first couple of days you can start letting it culture up to 24 hours. I recommend 12 to start for 2 reasons: 1) so you can get used to the sour taste and 2) so your gut can get used to all the beneficial bacterial.

If you get bloated or gassy they just drink less the next time until you can built up to the amount you want.

One rule of dealing with grains is to not use metal.

This site has more info...

Kefir Grains | How To Make Homemade Kefir From Kefir Grains

Pemmican - what is that?

2010-03-15T07:16:00.000-07:00

Ever since I had my first bite of Pemmican I have been in love. Now, I know Nourishing Traditions has a recipe, but I have always bought mine from US Wellness Meets.

The other day I found this great PDF on how to make it. Read below to also learn what it is and how to store it. It is perfect for putting in those boxes just in case a hurricane is coming our way.

Enjoy!

http://www.traditionaltx.us/images/PEMMICAN.pdf

How to make perfect yogurt

2010-03-03T10:18:00.000-08:00

Here I go again, stealing from others. Hope they find it flattering!

I have gotten so many comments on this post from Nourishing Kitchen that I wanted to post it here for all to see and share. Thanks so much to NK for this great post.

Ten tips for making perfect homemade yogurt.

Can Cold Water Clean Dishes?

2010-03-01T12:17:00.000-08:00

Can Cold Water Clean Dishes?
This is for all the germ conscious folks
that worry about using cold water to clean.

John went to visit his 90 year old grandfather
in a very secluded, rural area of Saskatchewan

After spending a great evening chatting the night away,
the next morning John's grandfather prepared
breakfast of bacon, eggs and toast.

However, John noticed a film like substance on his plate,
and questioned his grandfather asking,

'Are these plates clean?'

His grandfather replied,

'They're as clean as cold water can get em.
Just you go ahead and finish your meal, Sonny!'

For lunch the old man made hamburgers.

Again, John was concerned about the plates,
as his appeared to have tiny specks around
the edge that looked like dried egg and asked,

'Are you sure these plates are clean?'

Without looking up the old man said,

'I told you before, Sonny, those dishes are as
clean as cold water can get them. Now don't you
fret, I don't want to hear another word about it!'

Later that afternoon, John was on his way to a nearby town
and as he was leaving, his grandfather's dog
started to growl, and wouldn't let him pass.

John yelled and said,
'Grandfather, your dog won't let me get to my car'.

Without diverting his attention from the football game
he was watching on TV, the old man shouted.....

'Coldwater, go lay down now, ya hear me!'

Get Liberated with the Liberation Diet

2010-01-07T06:01:00.000-08:00

Co-author of the Liberation Diet, Kevin Brown will be in Sarasota for one night speaking about his popular book and how to GET LIBERATED from disease and those pesky extra pounds.

Date: Thursday, February 11, 2010 7:00 PM
When: 7:00 P.M.
Where: Unitarian Universalist Church - 3975 Fruitville Road, Sarasota, FL 34232
Map: Click Here

From the Liberation Diet website:

"We've been programmed by the food, medical and pharmaceutical industries with misinformation that is destroying our health in America. Authors Brown and Presley navigate the minefield of misconceptions surrounding low–fat high-carb diets, soy foods, and pharmaceutical medications. They challenge common myths about cholesterol, water consumption, and exercise -- and their findings will surprise you.

Get ‘liberated’! Follow The Liberation Diet and get thin and healthy for life!"

Come hear Kevin tell us how.

Ticket information: There is a limited amount of space at this venue, and advance ticketing is strongly suggested. Tickets ordered on or before February 8th are $10.00; after February 8th, $15.00.

You may purchase tickets securely below by using your credit card or PayPal account. If you do not have a PayPal account use the "continue" button on the bottom left after you click below.

Blogtalk interview with Cynthia and Preston

2010-01-03T16:11:00.000-08:00

http://www.blogtalkradio.com/liberationwellness/2009/12/29/cynthia-and-preston-calisch--moo-shine-runners

So much for China becoming a world power.

2009-12-15T05:26:00.001-08:00

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.

http://www.reuters.com/article/idUSPEK37812

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.

http://www.seedsofdeception.com/Public/Home/index.cfm

EWG and drinking water

2009-12-14T05:34:00.000-08:00

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.
http://www.ewg.org/tap-water/home?inlist=Y&utm_source=tapng&utm_medium=email&utm_content=first-link&utm_campaign=toxics

Stealing from others

2009-12-11T04:54:00.000-08:00

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.

http://tinyurl.com/ybg66ec

Get all fired up

2009-11-23T05:11:00.000-08:00

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.
http://hartkeisonline.com/2009/11/20/georgia-man-dares-agricultural-commissioner-to-seize-his-raw-milk/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+HartkeIsOnline+%28Hartke+Is+Online!%29

Simple Heritage Roast Turkey

2009-11-22T05:13:00.001-08:00

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

Ingredients:

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

Directions:

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.

Why there is no cure for cancer

2009-11-19T04:40:00.000-08:00

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."

I love a good Blog - cookusinteruptus.com

2009-11-03T05:24:00.000-08:00

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!)

http://cookusinterruptus.com/index.php?video_id=25
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

http://cookusinterruptus.com/index.php?video_id=25

Whats4Eats

2009-11-01T04:03:00.000-08:00

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.

http://www.whats4eats.com/

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

Cynthia,

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!

Angie

http://www.welcomehomefamilies.com

Joel Salatin on global warming

2009-10-31T03:38:00.000-07:00

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/)

Cultured Vegetables

2009-10-11T13:44:00.000-07:00

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.

Homemade Laundry Soap

2009-10-03T04:34:00.000-07:00

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.

Why protein powders are bad?

2009-08-24T03:37:00.000-07:00

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!!

Traveling with food and how to fry a steak

2009-08-16T09:27:00.000-07:00

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...
http://nourishedkitchen.com/pan-fry-great-steak/

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.

Zucchini Lasagna

2009-07-11T04:58:00.000-07:00

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)

My love of fat

2009-07-09T06:23:00.000-07:00

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!
http://www.odemagazine.com/doc/64/fat-is-where-its-at/all

Letter to the editor of US Wellmeats

2009-06-28T06:46:00.000-07:00

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!
Cynthia

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.

Sincerely,

A.H.
Lithia, FL

Crustless Quiche Recipe

2009-06-07T11:48:00.000-07:00

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

2009-06-07T11:36:00.000-07:00

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.

2009-06-07T11:06:00.000-07:00

"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!

A Frog and A Miracle

2009-06-03T07:24:00.000-07:00

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/

Observations of a vegetarian diet

2009-05-08T05:42:00.000-07:00

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!

Coconut Chocolate Bark

2009-05-05T11:34:00.000-07:00

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.

15 Tips

2009-04-30T06:17:00.000-07:00

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.
http://www.cheeseslave.com/2009/03/03/top-15-healthy-eating-tips-more-butter-please/

Oinked by news of the swine flu pandemic

2009-04-28T05:14:00.000-07:00

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.

http://drtenpenny.com/swine_flu.aspx

And here is another one I like
http://www.primalbody-primalmind.com/blog/?p=248

Star Date 25 April 2009 First Entry

2009-04-25T14:57:00.000-07:00

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.