the Diet: how it's going

Because I know it's keeping you all awake at night, here's a little update on how the diet is going.

Here's the truth: it's not very fun.  I miss a pretty much everything I am now allowed to eat, but I try hard not to complain about it.   In spite of the challenges, I haven't cheated.  Here I am, 23 days in.  I am not sure what the next few months look like, but I'm feeling good about how it's going.

There have been some "die-off" symptoms.   Basically that means that things get worse before they get better.  It's expected and normal when following this kind of regimen.  Mine haven't been terribly severe, though, and I am very thankful.  From what I've heard, they could be a lot worse.

Basically, I'm focusing on eating plenty of vegetables, fermented vegetables, and protein.   That last one, being pregnant, is a huge one.  As for beverages, I'm only drinking water and stevia-sweetened drinks.  

Here is an example of what I might eat in a day's time.  These photos are from yesterday. Keep in mind that the red plates are huge!

Breakfast: two scrambled eggs with basil, fermented garlic-carrot sticks, cucumber slices, and water. 

Lunch:  turkey slices (from Applegate Farms), a hard-boiled egg, red pepper slices, fermented zucchini-ginger relish, several tablespoons of sunbutter (to dip my vegetable in), and stevia-sweetened limeade. 

(I usually have a large green salad for lunch, topped with protein foods and such, but there are some days when I feel I just can't face another salad.  This was one such day.)

Snack: If I'm hungry, I'll usually have some sprouted sunflower seeds.  I haven't been very hungry lately, though...at least not in the afternoon.

Dinner:  Quinoa hash (red potatoes and soaked, cooked quinoa are the star ingredients here), green beans,  fermented turnips/beets) and water.

Sometimes I have a little stove-popped popcorn in the evening, but grains, grain-like seeds, and starchy vegetables must be eaten at least 4-5 hours after a "protein meal" (eggs, meat, etc.).  So I have to be careful about timing such indulgences.  Recently I bought myself some blue corn chips (allowed on the diet if you can tolerate them), and really enjoyed them.  Eating those chips felt so...normal!

In short, although I'm doing alright, I find myself feeling very self-conscious about the whole thing.  As in, "Oh my goodness, I'm a freak!"  But I know that many others have walked this road, and as I'd said before, I believe that it's for the best.  So here I am, doing the best I know how...and trying not to think too much about those juicy, ripe summer peaches.

so what *can* I eat?

Last week I shared a bit about the new eating plan I'm adopting, in hopes of improving my health.   I'm now several days into this new lifestyle (today is Day 5, if you're interested), and honestly it's going better than I expected.  It seems the anticipation and dread leading up to it were far worse than the actual diet itself.  Who knew?

I do desperately miss fruit.  I processed three flats of summer berries this week, and it was very difficult to not eat a few.  Plus, I'm harvesting them regularly from my own backyard, as well as serving them to my family.  We were invited to pick plums from a friend's tree also, which the kids have been enjoying hugely.  I'm glad, but I can honestly say that I miss fruit far more than I miss sweets, bread, or even cheese.

But the point of this post is to share not about what I can't eat, but what I can.  So in a nutshell (so to speak), here are the nuts and bolts of it.

1)   Raw and Cooked Vegetables.  Lots and lots of vegetables.  I can eat essentially any true vegetable (not tomatoes, much to my deep regret), even starchy ones.  But the only potatoes I am allowed are red potatoes.  And I understand that I should not be eating those very often.   There are some strict rules about what I can combine starchy vegetables with (they must not be eaten with animal protein or grains, for example), but they are allowed under certain circumstances.    The book instructs those following this diet to fill our plates 80% with vegetables, and 20% with either protein or a diet-approved grain dish.  While pregnant, I am not comfortable with that ratio, so I'm just doing my best to eat lots of protein and lots of vegetables.  I've never been one to eat much veg at the breakfast table, but I'm learning!

garlic carrot sticks

2)  Fermented/Cultured Foods.   This eating plan focuses heavily on fermented foods, primarily vegetables.  Thankfully, I've been learning to culture vegetables at home during this past year, so this is not a difficult step for me.  I love Garlic Carrot Sticks (you can find the recipe and many more in this delightful books: The Complete Idiot's Guide to Fermenting Foods.) and I'm coming around to dill pickles.  I've fermented beets, green beans, and made garlic sauerkraut, among other things.  At this very moment I have five jars in my "fermenting corner," nearly ready to roll.  I'm to eat fermented vegetables at every. single. meal., which is a bit of a stretch for me...but again, I'm learning.

Two fermented items I cannot have at this time are kombucha (*sob*) and milk kefir.  Pretty much all dairy is off-limits (more on that in a minute), although the plan does highly, highly encourage coconut water kefir.  I am planning to try that soon, hopefully my taste buds won't rebel at the sour beverage too much!

3)  Butter.  Okay, so I've been saying "no dairy, no dairy, woe is me!" but actually I can have butter.  That's the one exception, and I'll admit that it is a huge one.  Cultured, pastured butter is preferred (thankfully that's what I already buy!), raw is ideal.  I do not have a way to purchase raw butter at this time, and I would rather not make it if I can avoid it.   It's not a hard process, but I find it tedious...and besides, I hate pouring all that precious cream off of my family's milk!  So for now I'm comfortable with that compromise.

4)  Unrefined, organic oils.  Coconut oil, olive oil, and a few others.  Thankfully I haven't had to change that part of my routine.  These oils are huge in my house!

5)  Raw Apple Cider Vinegar.  This is the only vinegar allowed on the diet, which means I need to be very careful about label-reading (no yellow mustard for me!).  Thankfully, ACV was already a staple in my kitchen, and the salad dressing I use most often is comprised mainly of olive oil and ACV, which is a very happy thing.

6)  Organic meats and Eggs.  Clean animal proteins seem to be pretty much allowed across the board, although as I've said, there are rules about not coming them with grains or starchy foods.  I very much enjoy eggs, and they are a major part of our family's diet. So although I need to be careful about how I dress these foods, I can still enjoy our grass-fed beef, the pastured chickens we just acquired, pastured eggs and other meaty goodness.  Not ketchup on my burger, though!

7)  Grain-like Seeds. Quinoa, amaranth, millet, buckwheat.  I am fairly familiar with quinoa and millet, not so much the others.  So I'll figure it out.  Again, no grains with meat or starches, but I can mix them with vegetables and dress them up with an approved sauce, or even fry up a slab of leftover millet in butter!  The flours made from these seeds should be used very sparingly, and probably not until a few months down the road, but still I'm very grateful for my options.

8)  Seeds.  Certain seeds are allowed, and the main one I'll be eating is sunflower seeds.  This is particularly wonderful because of this sunbutter recipe, which I believe may just save my sanity.  I like to lick it off of a spoon, dip my carrot sticks in it, and I'm sure there will be much more as time goes on.  Instead of sugar/honey, I add a few drops of alcohol-free stevia for a little sweetness. It is delicious!

9)  Lemons and limes.   As I've mentioned before, fruits are extremely limited on this diet.  However, the happy fact is that I can have lemons and limes (cranberries too, but I dislike cranberries, so they don't count, do they?) galore.  I do love lemons and limes, and one of my favorite summer beverages is The Nourishing Gourrmet's Lemonade.  And this brings me to my last happy "It's allowed, wheeee!"...

10) Stevia.   Yep, I can have stevia to sweeten my foods.  Only alcohol-free stevia, mind you.  As it happens I've had a love/hate relationship with stevia for years.  I love how it's been used for hundreds of years, how you only have to use a bit, how it's completely and totally sugar-free.  But it can be tricky to use, especially for baked items.  Just before I started this thing, I tried substituting a bit of stevia for honey in a gluten-free waffle recipe.  We love the recipe in its original state, but with stevia it was definitely lacking, on several levels.  Plus, my gluten-free toddler isn't interested in the leftovers.  Not good!   So once again, I'm learning.  And I see stevia, for all its challenges, as something of a gift.  A way to add a little sweetness to certain foods (like coconut kefir) without feeding the condition I'm battling?  Wonderful.

Bonus!  I came across these Virgin Mojitos a month or two ago.  After enjoying them at a party, I was absolutely thrilled to learn that the recipe calls for liquid stevia, and not sugar!  I did a little digging and found that club soda seems to be allowed on my eating plan.  And so, there was much rejoicing!  It's incredibly nice to be able to have a little treat now and then...especially a summery one!

lacto-fermented beets

So there you have it: basic list of the things I can eat.  I may have left a few things out here and there, but that's the gist of it.  Feel free to ask any questions!  I'm still learning, but I'm happy to share what little I do know.

I'm hopeful that in a few months I'll be able to start incorporating a few more things into my diet.  Blueberries and kiwi.  Raw milk kefir. I may even be able to have corn (and blue corn chips!) before that time.  It's my prayer that my situation will be much improved by the time my baby arrives.  Will you join me in praying for this?  It would be such an incredible blessing.



P.S. For more detailed information on this subject, click HERE.

gifts, teaching, and...me

It's a funny thing.

See, I am not a teacher.  When my husband first mentioned the idea of homeschooling, I nearly ran screaming from the room.  Every single experience I'd ever had teaching Sunday school or vacation Bible school has felt like a nightmare.  I don't mind assisting in a classroom.  If a teacher needs support or an extra pair or eyes of hands, I'm there.  I'll quietly follow her lead, no problem at all.  But me as the teacher?   Not at all my cup of tea.

And yes, I homeschool my kids.  But as I've mentioned, it's a huge challenge for me.  It is hard.  And also, they're my kids.  I know them better than anyone else in the world does, with the exception of my husband.  So it's a little different.  As a mother I'm teaching them things all the time, homeschooling or not.

Yet in the past few months I've found myself more and more in the role of teacher.  A friend asked me to show her how to make kombucha and I agreed. She came over one January afternoon, and I went through the process - I explained, poured, etc. while she took notes and asked questions.

Since that day I have given three more kombucha tutorials, the latest one being today.  I'm finessing my spiel, working out how to present the steps in order without having to wait for time to elapse (think of a cooking show where they put one pan into the oven and then pull another, the finished result, out).  And I think I'm getting a little bit better as I gain experience and confidence.

So yes, it's a funny thing.  I'm not a natural teacher.  I never sought out teaching - in fact it still stresses me out at times.  But here I am - teaching my kids decimals, and teaching my friends how to make kombucha.

God did not make the ability to teach my gift.  But all the same He is using teaching to stretch me, push me way out of my comfort zone, a share the blessing of making kombucha at home.  I'm so thankful for that - all of it.

Tropical Traditions Gold Label Virgin Coconut Oil Review and Giveaway!

In case you hadn't noticed, I am a huge fan of coconut oil.  I first discovered it when we learned about real food and the importance of a traditional diet.    Immediately, I fell in love with it.  I was completely amazed at its versatility; I could use it to cook an egg, roast vegetables, fry doughnuts or make candy.  I also use it topically - it feels wonderful on the skin, and smells great! I use it as a make-up remover and moisturizer. There is always a small jar of coconut oil in my bathroom.

I feel good about using this natural, traditional oil in my home: for my children as well as myself.   We go through a lot of coconut oil, too; Jeff and I estimate that we purchase a good 20-25 gallons each year.  Therefore I'm always looking for a good price for a quality product, and from a seller I trust.

I have purchased coconut oil from several different sources over the past several years, and recently I had an opportunity to try Tropical Traditions Gold Label Virgin Coconut Oil for the first time.    This is the highest quality of coconut oil the company offers, which is saying something.  I have used expeller-pressed as well as cold-pressed coconut oils, and honestly I believe that they're both nice products.

However, I've been reminded that all coconut oils are not created equal.  The Gold Label virgin coconut oil is a nice consistency and much easier to scoop out of its container.  It also seems to work much better as a frying oil; my eggs are beautifully done and come out of the pan without getting stuck on the bottom of it...something with which I'd been fairly frustrated recently.  It also makes delicious raw fudge; see the link in the Recipes section of my sidebar.

I found this coconut oil to have a pleasant coconut scent.  I did not notice a coconut flavor in the foods prepared with it.   The thing I most enjoy about it is the texture - it is quite a bit more smooth than some of the coconut oils I have tried, which is quite nice.

Would you like to give it a try?  Well then...this is your lucky day - because I am hosting my very first giveaway!  You have the chance to win a quart of Tropical Traditions Gold Label Virgin Coconut Oil.   Just follow the directions below.


To enter this giveaway, simply subscribe to Tropical Traditions' email news Newsletter by clicking on THIS LINK.  Then come back and tell me in a comment that you are subscribed!  It's that easy.  If you already subscribe to this newsletter, you can just post a comment on this post stating the fact.

This giveaway is available only to those in the U.S. and Canada.

This giveaway is running from Thursday February 28th through Monday March 4th.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


How to use Coconut Oil:

Win 1 quart of Gold Label
Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

I want to be a success story. (part 2)

me in September 2008, after switching to a traditional diet

If you have not yet read "I want to be a success story (part 1)," I recommend you go do that HERE.

This series has been difficult for me to write.  Thank you for caring, and thank you for dealing with me kindly.    The close of Part 1 brings us up to the beginning of 2013.  I was frustrated, going back and forth between wanting to try again (but in what way?) and giving up.

One more detail: in 2012 we discovered that my thyroid was a little sluggish.  I began taking thyroid support supplements in May, as well as dessicated thyroid (Armor).   These things helped a few other issues in my life, but made no dent in my metabolism.  In the autumn of 2012 we bumped up my dose of dessicated thyroid.  "Let me know if you start having heart palpitations," my doctor said.  I had none; in fact there was no discernible difference in my physical situation - and no change in my weight at all.  Was it one more fruitless effort?

I know there are some who would say "cut down on red meat, or grains, and stop with all the coconut oil and stuff."  The thing is, I don't believe that's necessary.  It's possible that I'm just being stubborn, but I am convinced that having a variety of traditional, nourishing foods in one's "diet" are essential to physical well-being.  Likewise, I don't believe that getting up at 5 AM each day and exercising my tail off is best for me either.  Rest and sleep are crucially important too, and I don't get enough sleep as it is - even with our recent changes.  (Perhaps the problem is my adrenals, and if I could have a good three days to sleep all I want, things would turn around. If anyone has any suggestions of how I could possibly manage that, I'm all ears!)

Recently I've come across several "real food blogs" with someone's story about how they "lost all this weight effortlessly, while eating healthy fats, and maintained it too...with no exercise at all!"  And the thing is...I believe it.  I've lived it.  But it doesn't seem to be working for me any more.  At least, not at the moment.

And breastfeeding?  Forget about it.  Breastfeeding has never helped me lose a single pound.  I have had to fight for any weight I've ever lost - aside from that period in 2008 when I switched to a traditional diet, and it just melted away.  Every other time it's been a slow, uphill climb.  When other women talk about breastfeeding as a weight loss aid, it's Greek to me.

I feel as though I'm missing something.  Perhaps I get discouraged too easily.  Maybe I just haven't found the right combination.  I think it's pretty likely that my hormones are an issue as well.   When I'm perfectly honest with myself, I don't think I haven't lost that baby weight because of a lack of effort.  It seems that there's something else out there...some key I haven't discovered just yet.  And so, I seek.

In the early years of my marriage, I lost nearly 70 lbs through portion control and eating an extremely low-fat diet.  Although it was hard work, I had a happy result; but I do not want to go down that road again.  I don't think it was healthy - and I believe that the low-fat diet had a great deal to do with the temporary (2 1/2 long years) infertility my husband and I experienced early on.  I believe I was malnourished during that time, and I won't subject my body to that again.

So what to do?  What's the game plan?  What can I alter to achieve a positive result here?  Here are some things I'm implementing into my routine in my effort to do take care of my body:

T-Tapp Workouts.  Say what?  I've been hearing about T-Tapp for a while now, and ordered some DVDs while I was pregnant with Gabe.  Although I tried it a few times, I became discouraged and fell out of the habit of T-Tapping regularly.  But I suspect I should've stuck with it for longer.  What is it?  From the website:  "T-Tapp is a series of copyrighted, sequential movements designed to put the body in proper functional alignment. Its special sequence of comprehensive, compound muscle movement helps establish better alignment as well as increased strength and flexibility of the spine, better neuro-kinetic flow, lymphatic function, and increased metabolic rate. Its physical therapy approach to fitness makes it safe for those with shoulder, hip, knee, neck, and back concerns. Yet, it delivers a challenging workout for all fitness levels!"  

Make no mistake, it is hard work.  It feels and looks a bit odd, but at several weeks in I can tell that my body is changing.  I see this as a workout I can take into middle age with me (um, let's not think about that too much), and I really like that it's low-impact.  It's a really smart way to exercise, and the success stories are amazing.

Skin Brushing.   Okay, now I'm just talking crazy, right?  Wrong.  I learned about skin brushing through Teresa Tapp, but if you do your own research, you will find a lot of information on skin brushing.  It helps the skin rid itself of toxins, tightens the skin, encourages good circulation, boosts the lymphatic system, and more.  It is credited with helping to reduce cellulite as well as varicose and spider veins.  I will readily admit that I felt utterly ridiculous the first time I tried skin brushing.   But let me tell you, only a week into it I could see results.  Even my post-partum belly (I can still call it that, right?  I'm still "post" partum...) has firmed up noticeably - and you know I'm my own worst critic in that area.  I believe my spider veins are diminishing as well.  Did I just admit to having spider veins on the Internet?  Yes, I believe I did.

Coconut oil appetizers.  Dr. Mary Enig and Sally Fallon discuss this idea at length in their book "Eat Fat, Lose Fat."  Coconut oil is a healthy fat which I consider to be a superfood. It both suppresses the appetite and boosts metabolism.  Taking 1-2 tablespoons a little while before one eats is reported to contribute to weight loss.  I've tried stirring it into hot tea, and I know some people just take it off the spoon - or even swallow it in smaller pieces like capsules - but currently I keep Peppermint Pattie Coconut Bark in my freezer, and break off a chunk about 20 minutes before mealtime.  I don't know if it will actually help me shed pounds, but it definitely suppresses my appetite.  I've noticed a huge difference!

Smaller portion sizes.  I still forget sometimes, but I'm trying.  I think the more I take my coconut oil appetizers, the easier it will become.  If I'm not as hungry, I won't eat as much - easy as that.

Moderation with grains.  I do not believe that grains are evil.  I serve my family wheat on a regular basis.  I am unabashedly happy that I can eat gluten again.  In our house, we try to consume grains which have been properly prepared - that is, sprouted, soaked, or fermented (as in sourdough).  Even so, I'm trying to mix it up.  I serve coconut flour pancakes and muffins once or twice a week.  We enjoy almond flour waffles and cookies.  Although there are many wonderful ways to eat wheat, it's nice to throw in high-protein, gluten free options as well.

Eat dessert.   As I've learned in the past, depriving myself will only lead to overeating.  So I do still allow myself dessert as long as it's a nourishing one.  One of my favorite recipes is The Nourishing Gourmet's chocolate fudge.  I love to substitute pastured butter for half the coconut oil, though I do enjoy it with all coconut oil as well.   This recipe is easy, fast, and grain- and gluten-free.  And then there's homemade ice cream, which is especially healthful if it has been made with raw, local honey!


As you can see, I'm just starting down the road ...again.  Dusting myself off, giving myself little pep talks, doing my research and hoping for the best.  I'm seeking encouragement where it may be found, and sharing my story here hopes that I might encourage others.   It's not easy, none of it is easy.  Still I feel better for my efforts.

...And if the Lord should choose to lead me down another bend in the road; if He sends us a blessing which would necessitate setting aside my aspirations?  Then I will set them aside for a time, and joyfully receive the gift.

But for now, I'm back on the wagon!

 

the gluten situation

I know this gluten-free thing must keep you up at night wondering, so I thought I'd follow up and put you out of your misery.

I'm great like that.

The happy news is that the issue that was plaguing me is completely unrelated to gluten.  It's almost totally resolved a week after its final diagnosis. As a result, I am now back to eating properly-prepared gluten foods - that is, soaked, sprouted, and fermented/dourdough.  A thousand yays!

The past week has been a long one, but one of the bright spots has been my happy reunion with sourdough and other gluteny items.  I've relished pancakes (pictured above), soaked biscuits made with tallow, and a buttered slice of sourdough just out of the oven.  *swoon*

This morning we had sourdough English muffins, and I am greatly looking forward to making sourdough crepes again this week.  So, so good!

I'm so pleased to be able to eat the foods I love again, and very thankful.

tomato harvest

This was today's haul of tomatoes: October 11, 2012.  Tomorrow the rain is supposed to begin.  Will it be our last harvest, I wonder?

busy summertime

Lately I've noticed something.  As summer is ending, when I chat with  people about it has gone for them they talk about how busy it was.  Lots of activities and gatherings.  Go, go, go.  It always strikes me as slightly odd, because the main reason my summer was busy had to do with me standing in my kitchen and chopping things.

Don't misunderstand: we took outings.  We traveled the central and western United States for three weeks in our Suburban.  We've had gatherings with friends.  We went swimming.  We did stuff - although I think we probably did less of that stuff than a lot of people took on.  Because, let's face it: I am a homebody.  A homebody and an introvert, which is not really the most exciting combination.  Still, I kept my self busy...

I blanched beans and roasted tomatoes.  I froze and bagged berries.  I made jam.  And rendered tallow.  And made some more jam.   Then I prayed for more tomatoes.  

So...I think it's safe to say that I kept pretty busy - even beyond the regular stuff like school and laundry and diaper changing.

Was it worth it?  I suppose that's a matter of opinion.  I know that for me, it's important to do what I can to preserve the harvest, to use what I can now and save some for cold weather.  It's important to make use of fresh, organic goods, of healthy, clean animal fats, and of my freezer space.  It is very satisfying to pull out summer goods in the middle of winter, to taste those gorgeous summer tomatoes, the sweetness of summer berries.  It's good to know I'm providing for my family with my own two hands - even if my feet do get tired sometimes.  I want to seize the opportunities I've been given at every chance.

For me, it is worth it.  The work of my hands is rewarding in its own way, and it does my heart good to know I've done what I could.

our first rendering

You'll never, ever guess what we did this week.

Okay, you might guess if you follow me on Facebook.  But otherwise, I bet you'll never guess.  So I suppose I ought to just come out and tell you.

We rendered tallow.

You know what beef tallow is, right?  It is to cows what lard is to pigs.  It's a very stable fat, which makes it great for frying.  Tallow and lard are also traditionally used in pie crusts and other pastries (as well as butter, of course).  When sourced from healthy, pastured animals they are a great source of health benefits.  Julia Child is recalled to have said that back when McDonald's used tallow to prepare their french fries, they were surprisingly good.  But after they changed to "healthier" oils, not so much.

When it comes to rendering beef tallow at home,I got the idea HERE, and we ran with it.  When we were getting our grassfed beef for this year, we had the option of receiving fat as well.  When my husband asked, I answered with a very enthusiastic "Yes!"

It's a sure sign you're a food geek when you're super excited about two bags of beef fat in your refrigerator.

Finished tallow

The process is simple: trim the fat, cut up the fat, and then very, very slowly melt the fat. I used my slow cooker on warm and low settings.  After it's melted down, strain and cool it.  When it's hot, it will be translucent.  When cool, it will be solid.

Hot tallow

Cold tallow

I've been asked approximately 600 times (or something like that) what I'll use my tallow for.  And no, I'm not planning to make soap or candles with it, though many people do.   Most of our rendered beefy goodness will be used for food!  I'm planning to use it for french fries and making tortilla chips.  I cooked quesadillas in a little tallow last night, and I think it's safe to say I will never be the same (I'd always used olive oil before, which has a fairly low smoke point - not good for high heat! Besides, they were indefinably yummier this way).   I'd like to try making pastry with it too, and see how my particular tallow from my particular animal works in that situation.  

So far I've used it in cooking several different was:  cooking eggs, roasting red potatoes, and frying quesadillas.  Delicious all around, I tell you.

There is one other thing I'll use my tallow.  Stay with me now; this may stun some of you.  Last night I found a recipe for tallow body balm.  Apparently it's fabulous for the skin.  And check it out: they even sell it at $13 for 2 oz. on THIS website.  The testimonials are amazing.  I used some of my homemade lavender-scented balm this morning, and my skin feels so supple and soft.  Astounding.  Who would've thought?

Tallow.  Simple and natural.  A delicious way to get the fats our bodies need!

 

it's what's for dinner

This marks the fourth year we've purchased grass-fed beef from a rancher.  

(Why grass-fed and grass-finished?  Click HERE to read more.)

We bought the most we ever have:  three-quarters of a cow.

Wow.

Our family is so excited, though.   And to tell you the truth, it was a little tricky to get it all in the freezer.

We had to utilize every square inch of freezer space we had available, which included one big chest freezer and two refrigerator freezers.  My husband did it though. Didn't I tell you he was spatially gifted?

I'm so pleased and happy to have such a supply of lovely, healthy grass-fed beef available.   I can hardly wait to make this sausage again.  We love it in omelettes, on pizza, and in many other dishes.  It's so easy!

Recently I discovered some other promising recipes: Homemade Beef Pepperoni (which the commenters say is similar to summer sausage!) and Spicy Pepperoni, as well as a new Beef Jerky recipe.  

A word of advice, though: grass-fed beef cooks differently than conventional beef.  It's quite lean, so it needs to be cooked more slowly, over lower heat.   I highly recommend Stanley Fishman's book Tender Grassfed Meat, especially if you are new to grass-fed.  Here's a link to some free recipe ideas:  American Grassfed Beef.  It took me a while to learn how to prepare grass-fed beef, but it was so worth the process!

quinoa chicken salad

One of my favorite summer dishes is Quinoa Chicken Salad.  It is probably the most versatile thing I serve to my family: it can be hot or cold, and one can easily change up the meat, vegetables, even the dressing.  It all depends how you like it and what you have on hand.  I doubt I've ever made it precisely the same way twice.  All the same, here is a rough blueprint of what I do when I prepare this "recipe."

The idea of this dish was inspired primarily by The Nourishing Gourmet's Everyday Italian Rice Salad.  I use the dressing from that recipe, although I'm halving it here in this context.

Ingredients
1 c. quinoa, uncooked
2 c. Water
2 T. raw vinegar or lemon juice
---------------------------
2 c. water or bone broth
1 c. cooked chicken, shredded
2 hard-boiled eggs, chopped
1 c. raw cheddar cheese, cubed
1/2 c. Peas
1/2 c. Carrots, shredded
1/2 c. Green onions, sliced

Dressing: 1/3 c. Extra virgin olive oil
2 T. Raw apple cider vinegar
3/4 t. dried basil
1/2 T. Dijon mustard
1 garlic clove, minced
1/2 t. sea salt
dash of black pepper


Make the salad
The night before, combine the first three ingredients and let rest overnight.  (This helps neutralize the anti-nutrients found in quinoa and other seeds, as well as nuts and whole grains.  For a superb chart on soaking and cooking grains properly, click HERE.)

The following day, rinse quinoa well and place in a medium pot.  Add 2 c. bone broth or water.  I also add a dash of salt and a dash of extra virgin olive oil at this point.  Bring to a boil, then reduce heat, cover and cook 25-30 minutes.  When the quinoa is done cooking, remove from heat but leave covered for 15 additional minutes.  At this time, uncover & fluff with a fork.

Add mix-ins to the quinoa.  Prepare dressing and pour over the other ingredients, combining well.   Enjoy!

We love this salad hot, but it really shines as a cold main dish on hot summer nights.  As I said, feel free to play with the meats, vegetables, cheese, etc.  You could even go with an entirely different dressing: the possibilities are endless!

my sweet addiction

I have a tiny little problem.

I'm pretty sure that I can stop whenever I want to.  But the thing is, I'm not sure that I want to.

Stop, that is.  I'm absolutely sure that I want to jam.

Is it proper to use "jam" as a verb?  I'm not sure.  Usually I care, but not in this case.  Right now, I've thrown caution to the wind.  Grammar rules be scorned.

I am hooked on jamming.  Or jam-making, if you prefer.

Strawberry jam.  Raspberry jam.  Marionberry jam.

Sweet and summery.

Soon there will be blackberries to jam, too.

Frankly, I cannot wait.  

Jam, jam, jam, jam, jam.  

All through the year, on cold rainy days...let us eat jam.

(If you're curious, the recipe I use for honey-sweetened freezer jam is HERE.)

a seasonal jackpot

summer squash, zucchini

I was hugely bummed to miss the first three weeks of the season for the CSA (Community  Supported Agriculture) baskets we purchase in summer.  As it turned out, the very first one was to be delivered on the day we drove out of town.  What timing!  My neighbor kindly offered to receive them and reimburse us for the produce - part of the arrangement of the CSA program is that the consumer commits to buying from the farmer for the growing season.  I hated the idea of paying for three weeks' worth of produce we'd never see, and I also hated the idea of asking for a refund for those three weeks.  This program is built to support the local farmer; that's one of the many reasons I love getting seasonal produce in this way.

kohlrabi

Well, we got home on Saturday and I discovered that my neighbor had sweetly put the perishable vegetables away in my kitchen.  When I poked around to see what there was, I was amazed at the quantity!  Three weeks in, and we are rolling in produce.  Let me take you on a little tour of my refrigerator's crisper, if I may...

beets

green onions
cauliflower
kohlrabi
beets
lettuce
cucumbers
red chard
green chard
English peas
snap peas
carrots
cabbage
zucchini
yellow summer squash

cucumbers

Did I score, or what?!

travel: real food at a continental breakfast?

It's a curious thing, being a real foodie at a continental breakfast.  In spite of my preparation for us to eat many breakfasts out of our cooler, we have found ourselves with the option of a complimentary meal at the start of our first three mornings of different hotel stays.   We opted not to "look a gift horse in a mouth" and took advantage of the free food at the start of each day. 

I'm thankful, truly. But to be honest, the foods offered at these meals sometimes makes me a little 

uncomfortable. 

Bagels. Muffins. Biscuits.  Pastries... white flour galore.  Lowfat, flavored yogurt: laden with  all kinds of fillers and added sweeteners.  Dry, dead cereals and pasteurized milk.  And "maple-flavored" syrup, which simply makes me shudder.  I saw one label which read "2% maple syrup."  You know what the rest of it is, right?  Artificial flavorings and high fructose corn syrup (HFCS).

This is not real food.

What's a mama to do? Is it possible to find a nourishment at a continental breakfast?  If so, how?

Look for Protein-Rich Options
These have been incredibly scarce at such meals, I am sad to say.  In my opinion, commercially flavored yogurt and regular milk are poor choices.   If possible, choose eggs.  Twice now, I've been happy to them hard-boiled, pre-peeled. These are probably the best way to assure you're eating the real thing, as opposed to powdered eggs!  I've seen scrambled eggs and pre-made omelettes as option, as well.  Eggs seem to go like hot cakes at buffet lines, so be be aware and act fast.

Fresh Fruit
Each of these spreads has included fresh fruit.  Bananas, oranges, apples.  Even a mixed fruit offering with melon, grapes, and strawberries.  Fresh fruit is far better for you than canned, and it's a safer bet than dried fruits (which often contain sulphur) as well.

Healthy Spreads
Sometimes, but not always, continental breakfasts will offer real butter alongside the margarine.  Butter is a healthy part of a real food diet, and people often don't eat enough healthy fats.  Also, I was pleased to find little packages of honey.   Real cream cheese might also make a good option.  In the area of spreads, there is so much that we avoid: nut butters and jams laden with HFCS, margarine.  It's such a pleasure to find a few options I can feel better about serving my family.

Focus on the Positive
One of the best steps we can take in our approach toward continental breakfasts is to ask for real food.  Write a note to tell the service manager that you'd love to see more eggs, cheese, and real juice (instead of something which is clearly an orange-flavored beverage!). I imagine that the positive reinforcement of hearing how happy you were to find butter, honey, etc. can only have favorable results.   And l tried to let the women in charge of these meals know that I appreciated their efforts.


Facing situations such as this can seem discouraging, no doubt about it.  But seeking out the gems, searching for the best possible choices, as well as focusing on the positive can really help.  There's always a chance that we might make a difference this way!

Choose real food, ask for real food, and above all enjoy real food.  Happy trails!

my new favorite sandwich

(from a lunch at home a few days ago)

Warm sourdough flatbread.  Black beans fermented with red onion and garlic.  Shredded cheddar.  Sour cream.

Mmm-mmm good.