Monday, August 9, 2010

For yourself and your children...

Don't we all want to avoid going to the doctor? Don't we want to do everything we can to keep our children healthy? Then educate yourself about the benefits of raw milk. We have been fed a load of crap (by the corporate food industry), about raw milk and I mean that literally.
What is wrong with pasteurization you ask? Well let me initiate your investigation into raw milk vs. pasteurized.

1. Pasteurization alters the structure of the milk itself.
Funny how milk allergies are blowing up across the board. Ever wonder why it seems like everyone has a milk allergy? In milk that is pasteurized and homogenized the lactose sugar is converted to beta-lactose. Beta-lactose, alone, can cause milk allergies.

2. Pasteurization destroys the creaming ability of milk and it destroys the souring bacteria. Pasteurized milk putrifies and raw milk sours (which is good for your body)

3. Pasteurization destroys vitamins C, B6, and B12. Your body can absorb the vitamin C in raw milk but not pasteurized. It also destroys enzymes, antibodies, hormones, and fatty acids (like CLA).

4. Pasteurized milk leads to a variety of problems. Infants do not develop well on pasteurized milk. Even calves who are fed pasteurized milk over their mothers natural raw milk develop poorly and sometimes die. Other problems consist of tooth decay, constipation, allergies, arthritis, cancer and osteoporosis. It can also diminish resistance to disease especially in the young.

5. Pasteurization isn't perfect. Based on the Center for Disease Control's own numbers, raw milk was responsible for 1007 illnesses and 2 deaths between 1998 and 2005. But pasteurized milk outbreaks have over 200,000 cases of illness and over 600 deaths.

This isn't about health though. Not for them. In 2006 the pasteurized milk business was valued at $23.4 billion. Raw milk has been outlawed completely in 15 states! It is legal in 9 and restricted in 26.

With healthcare in question, isn't it wise to take care of your body and your family yourself? Start with switching to raw milk. Not only is it healthier it tastes better! If you are interested locally in Fort Wanye please contact me and I'll get you hooked up. You may also visit www.realmilk.com

Wednesday, April 14, 2010

Fruit Leathers

I thought that since Meijer has strawberries on sale for $1.00 a pound, this would be a good post for this week.

Who doesn't love a fruit roll-up?? Yummy goodness that you can carry around and chew... mmmm. I decided to try my hand at making some fruit leathers since the "good" ones are so expensive!! It's funny that the fewer ingredients a product has, the more expensive it is! Now why is that? Wouldn't you think the opposite, like when you see a huge paragraph of ingredients that the product should then cost you a lot of money? Ok so that's not the case. Well anyway, I bought 10lbs of strawberries and a bag of apples (or 10 small apples, I do one apple per lb of strawberries).


So here's my strawberry fruit leather recipe:

10lbs strawberries
10apples
3/4-1 1/2 cup honey (use whatever sweetener you want, I use honey to taste. just remember not to get it too sweet because they'll sweeten as they dry)

I added the apples to help add sweetness and texture. One apple per pound. That sounded good to me. I cored/peeled/sliced the apples and washed and trimmed the strawberries. I then cooked them down until they were nice and soft then transferred them to my food processor (add honey to your taste). Zip, zip, zip, till they were liquefied. Line a jelly roll pan or a baking sheet with saran wrap or wax paper. You want some to hang over the edges a tad bit. Now set your oven to the lowest temperature and stick 'er in the oven. I let mine dry for about 12 hours. Three lbs will yield about 2 trays worth. You want the mixture to be about 1/16"-1/8" thick. Check it every few hours. It will be shiny on top and not wet when done.

So there you have it. Simple, easy, and very healthy fruit roll-ups. One tray for me gave me about 40ish 2"x4" strips. It was hard to keep count since we kept nibbling on them :)
Ten lbs should yield 200-250 fruit strips.

my cost break down is:
strawberries $10.00
organic apples $ 4.00
raw honey $1.60
total cost for approx 225 fruit strips =$15.60 or $.07 each

Since this is such a good deal this week I'm planning on buying another 10lbs and doing almost all of this again... this time, instead of drying it, I'm going to put it in gallon size ziplocks and freeze it until I'm ready to dry it. Hope you give it a try!!


*Apple ones are even easier by using just apples or dehydrating your favorite applesauce!

Monday, April 5, 2010

Homemade Nutrigrain Bars *For Emily :)

I found this recipe one day while scouring the internet for a recipe for something similar to a Nutrigrain Bar. Everyone here loves them so it's a keeper for us, maybe it will be for you too!

Fruit and Grain Bars (posted by BaylorMom @ titus2.com)
1 cup butter
1 cup brown sugar
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 cup oats
16oz jar strawberry or other preserves (I've found that the 11oz jar I buy is plenty)
1 teaspoon almond extract

Cream butter and sugar. Add dry ingredients and mix well. Add almond extract. Press 1/2 into the bottom of a 9x13 pan. Spread preserves on top and finish with remaining crumb mixture. Press down. Bake @ 350 for 20-25 min and let cool completely before cutting into bars.

Monday, March 29, 2010

Why Pudding Pops Are SOOO Great!!

Who doesn't love a pudding pop? I mean it's chocolatey, thick and rich, and frozen like ice cream! You know what's great about giving them to kids? They don't melt and drip everywhere. You what to know what else is great about pudding pops... you can have both pudding in the fridge and pops in the freezer. When you eat a pop, you can just refill it with more pudding while eating a huge spoon of it! Man... does it get much better than this? Ok well that might be going a bit overboard but it is one dessert that is easy and quick to make, it's cost efficient, and deeeelicious.
So I know I've posted it before but here it is again slightly tweeked to make a larger batch (which I highly recommend if you have kids or a husband or if you're ever home alone)


Delicious homemade pudding/pudding pops

5 1/2 cups milk (come on... use the real stuff, you know, with the fat!)
1 cup sugar/brown sugar/honey/rapadura/whatever you like
6 tablespoons cocoa powder
1/3 cup (slightly overflowing is fine) arrowroot powder (cornstarch is fine too and I believe they are interchangable in measurements)
2 tablespoons butter
2 teaspoons vanilla

In a saucepan disolve the sugar with the milk. Add cocoa powder and arrowroot powder. I suggest slightly above medium heat stir very often mixture will thicken fairly quickly. When mixture is thick and coats the back of a spoon, or is close to pudding consistancy, then pull it off the heat. Add butter and vanilla and stir.

Put it in the fridge if you're just making pudding or pour it into some popsicle mold to make the most oh-so-delicious, fudgy, creamy, pudding pops.


This post is part of Real Food Wednesdays by www.kellythekitchenkop.com

Friday, March 26, 2010

Cheap and Easy Seven Layer Casserole

Don't we all seem to have our set 10 or so dinners that just get rotated weekly? Here's another recipe you can add to make it 11 :-) I always seem to make the same 2 or 3 dishes with ground beef... tacos, meatloaf, and hamburgers. What this recipe calls for you will more than likely have on hand which is what makes it nice. Ok well anyway here it is and by the way I found this on Recipezaar.

Seven Layer Casserole

Layer in order in an 8x8 casserole dish:

1 cup uncooked rice washed and drained
1 cup whole kernal corn
salt, pepper, dash garlic powder
1 8oz can tom sauce
1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb ground beef uncooked (you can use 1 whole pound of course... it's a lot of beef!)
salt, pepper, dash garlic powder
1 can diced tomatoes undrained (use any kind/flavor you like)
4 strips bacon (optional)
Cheese (optional)
avocado (optional)

Bake at 350 for 1 hour covered. Uncover and bake another 30. If using cheese, add in the last 10 minutes. If using bacon lay the bacon uncooked across the top and let cook the whole time. If using avocado (yum yum), serve slices along side casserole.

*You can easily make this a NT recipe simply by soaking your rice before using and reduce the water to 1/3 cup.

This post is part of Nourishing Gourmets Pennywise Platter

Monday, March 15, 2010

Butter Toffee Soaked Peanuts

If you are not aware of the benefits of soaking your nuts then here's what you need to know in a nutshell... :)

Nuts are a little powerhouse of nutrition and just like any other seed, it needs germination to unleash all of its goodness. Soaking your nuts mimics this process and releases enzymes that aid in digestion. Your body has less work to do and the nutrients are more readily available if soaked first.

Here's how to soak peanuts: (aka crispy peanuts)
4 cups raw peanuts
1 tablespoon sea salt
filtered water (or plain is fine too)

Mix peanuts with water to cover and salt and let sit out on your counter, covered, for at least 7 hours to overnight. Drain in a colander and place on a baking sheet. Bake in a warm oven (lowest setting possible) for 12 to 24 hours, stirring occasionally until completely dry and crisp.
You can store these in an airtight container.

Now for the sweet stuff!

4 cups crispy peanuts
1 cup butter
1 cup honey
2 tablespoons water
sea salt (opt)
cinnamon (opt)


In a double boiler or in a bowl on a saucepan, heat butter. Add honey and water and watch the temperature. Stir contiuously. When the temp reaches 300 degrees remove from heat. Sprinkle nuts with salt and cinnamon if desired and pour mixture over nuts. Mix well and spread out on greased baking sheet or wax paper. Let cool and your all done!! Mmmm.....delicious