Baby Ella's First Photo Shoot

We wanted to get family pictures taken for Christmas, and capture this precious and fleeting time on film, so we dressed up and ventured out when Ella was two weeks old. I don't know what I was thinking, but somehow we pulled it off!

Our New Baby

Here she is, a day old! Little Ella joined our family on November 24th at 4:51 p.m. after a short three hour labor, born in the birthing pool at home with our wonderful midwife, Heather. Baby Ella weighed in at 8 lbs. 10 oz. and was 21 3/4 inches long. She has been a peaceful and content baby since day one and we are thrilled to welcome her into our family!

39 Weeks and Counting...

Here I am at 39 weeks, 1 day and counting... (this was taken on November 14th)

It's hard to believe that nine months could take so long and yet pass so quickly. Here I am, anxious for the first real contractions to come, yet not quite ready to part with the wonderful aspects of pregnancy.

This picture is taken a couple of days after my husband returned from working out of town for a week. It was my job to milk our cow twice a day while he was away, nine months pregnant and all. Let me tell you- I felt like a true pioneer and gained a new respect for them during that time!

October Chapter Meeting

Can you believe it is already nearly the middle of October?! Time is flying, and we are busy preparing for the arrival of our new baby, due in just over a month. We are also slowing down- trying not take on any more than is necessary right now. Anyway, I was planning on doing our October WAPF Chapter Meeting this week, but we have a scheduling conflict with my parents' birthday celebration this weekend. Instead, we're going to have it next week on Friday the 22nd, from 6 to 8 p.m. at my house. I am planning on showing Sally Fallon's "Oiling of America". Please email me at amodernpioneer@gmail.com to RSVP if you are interested in coming, and this time I ask that no children besides that are still attached to mom attend. As usual, please bring a dish or NT treat to share, and we look forward to seeing you next week! :)

Our calf is here!

Yea! Happy news! Our Jersey, Tillie, finally had her baby this evening, after being two weeks overdue (we think). The calf is beautiful- but is does look like a bull again- bummer! Tillie is an amazing birther-we were hoping to be able to watch the labor, but she always goes too fast and too quietly, and we have only come out to the whole process being done, with her calmly licking her newborn calf. But we are thrilled that the baby is safely here, and just wanted to share our excitement. We will try to get pics posted soon...

WAPF Chapter Meeting Schedule

I'm sorry I haven't been in touch for awhile- August was crazy! We are now settling into a more normal and healthy routine, but still as busy as ever, as we have now entered school and harvest season! In spite of an ever full schedule, I am determined to reserve a little time for a chapter meeting before any more time passes. The only time that will really work for me this month is on Friday, the 17th of September from 6:00 to 8:00 p.m. I'd like to discuss the following articles found in the last Wise Traditions journal, and also answer any questions about lacto-fermentation and food storage that any of you may have. If you could bring a Nourishing Traditions-style dish to share, and a favorite lacto-fermented food of any sort if you feel so inclined, I would appreciate it!

Here are the links to the articles that I mentioned above:

http://www.westonaprice.org/modern-diseases/digestive-disorders/1955-food-allergies.html

http://www.westonaprice.org/modern-diseases/digestive-disorders/1956-acid-reflux-a-red-flag.html

Please feel free to forward this to anyone you know that may be interested in WAPF principles. I would appreciate a quick RSVP to let me know if you are intending to come or would like to but cannot this time, so I can get a general idea of how many to plan for and who would like to come in the future.

Also, plan on Friday, October 15th for our Chapter Meeting. I would also like to have a meeting on Friday, November 12th- one last meeting before I have this baby (I'm due on the 20th), then we'll take a break in December.

Please email me at amodernpioneer@gmail.com to RSVP and to get directions, if you need them. Thank you!

Homemade Baby Wipes Recipe

Okay, here's a recipe that is really useful! I've been making baby wipes since my oldest son was born and have loved them ever since! I have to give the credit to Marci Roderer, who gave me my first container of homemade wipes with the recipe as a baby gift- probably one of the most useful gifts I have ever received! I have a container of them in the diaper basket in my family room, by the changing table (of course), by my bed to remove makeup when I'm tired, and I also like to keep them in the car, in the bathroom... wherever wipes come in handy! Here you go:

Materials needed:

A Rubbermaid or other plastic container with lid to hold wipes (the size of a paper towel roll cut in half)
Bounty Select-a-Size paper towels, cut in half
2 1/2 cups filtered water
1 Tbsp. baby castile soap
a few drops of your favorite soothing essential oil (Marci originally gave me wipes made with Gentle Baby essential oil blend from Young Living, which is what I prefer... but since it's nearly twice as expensive as what fits our budget, we use lavender oil instead)

1. Take one of the paper towel halves and put into a plastic container with a lid.
2. Boil the water, stir in the castile soap and drops of oil until somewhat blended.
3. Pour over paper towels in container and put let cool somewhat before sealing lid.

That's it! Enjoy your convenient homemade baby wipes!

What's For Breakfast?

I've had a request for breakfast ideas, so here you go!

NT Style Breakfast Ideas

(Of course, all grains are soaked or soured)

Eggs & Toast
Breakfast Burritos (homemade tortillas with scrambled eggs, cheese, sour cream, salsa and avocado)
Muffins (Nourishing Traditions, page 482):
-Blueberry
-Orange Pecan
-Orange Date
-Lemon Poppyseed
-Cinnamon Apple
Scones & Honey Butter (homemade tortillas with a little sucanat mixed in, cooked in coconut oil or ghee)
Pancakes (NT, page 478)
Waffles (NT, page 480)
Omelets
Oatmeal
Soaked oats in yogurt (soak oats in yogurt 24 hours then add fruit, honey, nuts, coconut or whatever you like just before eating)
Brown Rice Cereal
Cracked Wheat
Homemade Breakfast Cereal (Eat Fat, Lose Fat, page 258)
Soaked Granola (Eat Fat, Lose Fat, page 209))
Breakfast Casserole (eggs, milk, cheese, veggies and/or meat)
Brown Rice Pudding (NT, page 554)
German Pancakes (eggs, raw milk/cream, arrowroot, soaked wheat, butter)
Potatoes & Eggs
Smoothies:
-Banana Coconut (Eat Fat, Lose Fat page 206)
-Yogurt-Coconut (Eat Fat, Lose Fat, page 205)
-Strawberry Cream
-Yogurt or Kefir & Fruit
Quick 'n' True Protein Shake (1 1/2 cups milk, 2 egg yolks, 1/4 cup molasses, 1 teas. vanilla)

I will add to this list as I think of them...

Just taking a minute to post...

I've been through another busy spell- with my time so full that I've barely had a moment write down the things I want to post, let alone post them. But I'm taking a few minutes before we finally go on our first vacation this summer! We have just barely dried up Tillie in preparation for the anticipated arrival of her new calf at the end of August, and so it's time to go camping! I've been busy in the kitchen preparing healthy food for us to take with us to eat the last day or so, but I didn't want to leave you hanging forever, so here's a few more posts until we get back. Hope you are all having a wonderfully restful (ha! not for me- yet!) and healthful (I can say yes to that one) summer!

Another dinner idea

Last Sunday, we had a very simple but very satisfying dinner, good enough that I thought I'd share: Chicken Caesar Salad with Baked Red Potato Fries and BBQ Sauce. Yum! This is how I made it:

Chicken Caesar Salad

Romaine lettuce from our garden, enough to fill a large salad bowl
1 1/2 cups chunks chicken breast, sauteed in butter and salt (purchased from Whole Foods, first used to make broth)
1/2 cup grated Pecorino Romano Cheese from Costco (or other high quality parmesan-type cheese)
Homemade croutons (see below)
Caesar Salad Dressing from Nourishing Traditions, page 133

My Homemade Croutons

Make bread according to my recipe posted earlier, or use any other properly prepared bread
Cut bread into slices and butter
Sprinkle with garlic powder, onion powder and Real Salt
Toast bread until crispy
Slice into cubes
Allow to dry out, if you can wait that long

Will keep for quite awhile in a paper bag in cabinet.

Homemade French Fries

Preheat oven to 375- 400º
Scrub and cut eyes of potatoes of your choice, enough to feed your family
Slice potatoes into wedges (the thinner, the shorter baking time, but not so thin that they will burn)
Put sliced potato wedges into large bowl and pour coconut oil or coconut ghee over them, enough to lightly cover potatoes
Pour onto baking sheet
Sprinkle with Real Salt and freshly groundpepper, or season according to taste with other spices
Bake until golden brown, about 45 minutes
Enjoy with homemade ketchup or BBQ Sauce

My Homemade BBQ Sauce

Two 8 oz. cans of organic tomato paste, reconstituted with two cans filtered water
1/2 Tbsp. Real Salt
1/2 Tbsp. chili powder
1/2 Tbsp. onion powder
2 Tbsp. brown rice vinegar
1/3 cup sucanat
1 Tbsp. fish sauce (opt.)
1/2 Liquid Smoke
1 Tbsp. whey

Mix well. Cover and culture on counter for 7 hours, then refrigerate... or consume immediately if your dinner is waiting!

We did enjoy orange cream kefir soda with our dinner. Simply delicious!

Buttermilk Bread Dough

Caralee's Buttermilk Bread Dough

Basic Recipe-

Ingredients:

10- 11 cups Whole wheat flour, preferably freshly ground
3 cups Cultured buttermilk
1 cup Filtered water
1/2 cup Coconut oil
1 Tbsp. Real Salt
1 Tbsp. Baking Soda
(opt.) Arrowroot (to help prevent sticking- although I realize white flour could also be used, I prefer arrowroot)

Grind 6 cups of whole wheat (you may use spelt or kamut or combination of any or all) - this should yield approximately 10 1/2 to 11 cups of flour.
Pour the flour into your bread mixer (or bowl, if you do not own a mixer) and add three cups of cultured buttermilk* (or the equivalent**), one cup filtered water and 1/2 cup coconut oil or melted butter, or a mix of the two. Mix well until dough reaches a nice bread dough consistency (neither too dry nor too wet, and the dough cleans the sides of the bowl and forms a nice ball). Cover the dough with a towel or mixer lid and let sit for a 7 to 24 hours on the kitchen counter. 36 to 48 hours also works fine, but naturally will take on a sourdough flavor, which is great if that is what you are looking for.

When ready to use, add 1 Tbsp. baking soda and 1 Tbsp. Real Salt*** to the dough and mix well.

*This must be real cultured buttermilk, or it will not work.

**Other alternatives- Kefir or a good quality plain, whole milk yogurt can work in place of the buttermilk. If you use yogurt, use 2 cups yogurt and 2 cups water.

***Real Salt is native and local to our area, so this is what we use- any other high quality sea salt works great.

Proceed as follows:

Flatbread- roll out dough thinly, using a little arrowroot as necessary to prevent sticking, and cook using a tortilla maker or on a lightly buttered pan on stovetop until bubbles form and the edges look done (not sticky or doughy) . Turn once and serve hot with butter or cheese, or any other topping of your choice.

Rolls- Shape dough into any sort of roll you desire and bake in preheated 350º oven for about 20 minutes, or until golden brown and smelling delicious.

Pizza- Roll out dough onto pizza stone, using a little cornmeal on the bottom, if desired, and bake at 350º for approximately five minutes, or until lightly browned. Remove from oven, add pizza sauce, desired toppings and cheese and broil until cheese is bubbly and slightly browned. Another option is to not pre-bake the crust, but to simply add sauce, topping and cheese onto rolled out dough and bake until the crust and cheese are golden. Enjoy!

Empanadas, cheese bread, bread sticks, pizza pockets, tortillas, scones, naan, you get the picture- use your imagination! This dough is very versatile and easy to use. Just roll it out in a little arrowroot powder, if needed, and proceed. Here are a few more variations to try:

Cinnamon rolls- Add a little Rapadura or Sucanat to your dough when you are mixing in the salt and baking soda (approximately ¼ cup) and proceed to roll out dough into a nice rectangle shape. Spread dough with butter or applesauce, cinnamon, Sucanat, raisins or nuts (optional, of course) and roll as you would to make ordinary cinnamon rolls. Cut dough with dental floss and place on stoneware or cookie sheet. Bake for approximately 20 minutes, or until done. Mix a little honey and vanilla in some homemade cream cheese and spread on hot rolls. Bon appetit!

Muffins- After you have mixed in the salt and soda, split the dough in two halves and set aside one half for later use. If you are using your bread mixer, change the dough hook to the cookie whisk and proceed with recipe. Add two to three eggs (you will have to experiment with this to see which consistency you like best), ¼ to 1/3 cup sucanat, 1 teaspoon vanilla and whatever mix-ins you prefer (blueberries are yummy, as well as pecans, etc). A little bit of raw milk may be added if the batter seems too dry. Blend well in mixer with cookie whisks and bake in muffins pans for approximately 20 to 25 minutes, or until golden brown on top. Serve with butter, honey butter, or cream cheese.

Bread- You can make bread with this dough if you use smallish pans and make sure that the bread is cooked through before removing it for good from the oven. Simply shape the dough into loaves and bake at 350 degrees until nicely browned on top and has a hollow sound when you knock on the top. You can also make cinnamon raisin bread by rolling dough out with butter, cinnamon, sucanat and raisins, then rolling back up and forming into a loaf. Herb bread is also yummy. I have found that larger loaves can cooked all the way if you cook the bread for about 50 minutes, or another option is to you turn off the oven after baking for 30 minutes but leaving the bread in there for an hour or so- I've baked them just before bed and then turned off the oven upon retiring and taking beautiful loaves out in the morning. I have not tried this with bread pans yet (I think stoneware would work best) but just hand-shaped "peasant" loaves, and this works great. I am continuing to experiment and will try my stone bread pans next.

A Few Announcements...

So I've taken a vacation from posting for a little while because there's been a lot going on around here lately! First of all, I am thrilled to announce to those of you that haven't already heard that my bread dough recipe has recently been approved by the WAPF, and Sally Fallon personally emailed to ask my permission to publish the recipe as an article in their Wise Traditions journal in either the coming Winter or Spring edition! So you no longer need to wonder if the phytic acid is being completely neutralized or not when you make bread the way I've taught- as long as you soak wheat in an acidic medium for a minimum of seven hours, you are good to go! I honestly didn't know that until Sally clarified that for me (some of the exact science is still coming out), but I'm glad to understand that now.

Also, my new blog-type website is under construction at this moment, so instead of posting both here and there, I am putting my efforts into the new improved version. As soon as it's done enough, I will post where to find us. (I will keep this blog, but it will be more personal and fun, the other being more professional, and stick mostly to food matters and things related to it.) So, please don't be discouraged at the length of time between posts... we are working, even if you can't see it yet!

One last thing- the Layton area WAPF Chapter is now going to start holding monthly get-togethers! I have partnered with Russ Silver, the WAPF Chapter Leader here as his assistant and we will be holding our first potluck in my backyard this Saturday from 4:30 to 6:30 p.m. This is an informal get-to-know-who's-out-there, and to find out what you're interested in learning. We are here to help however we can, and we're anxious to meet all of you who are interested in learning more, or if you already know a lot, please come and let us know so we can learn from you! Please bring a dish to share, bring a friend if you wish, bring your kids if they would keep you from coming, and we'll see you on Saturday! This is an informal, low-key event so please come even if you can't stay the whole time. If you need my address, please email me at amodernpioneer@gmail.com and I will send you directions.

P.S. I don't have a lot of chairs, so please bring your own if you'd prefer one.

Happy News!

It's a GIRL!

Her cute little profile

Check out those legs!

Our Garden at the End of June

Here are some pictures of some of our garden. It is a constant work in progress, as we only moved to this location last spring and have had a lot of work to do to get it up and running. We still have much to do to get it where we'd like to be, but we're happy with our progress; and, as you can see, it is growing and producing!



What did we plant this year? Well, you can't see it all in these pictures, but so far we've planted:

Strawberries
Raspberries
Watermelon
Cantaloupe
Honeydew
Cucumbers
Red, yellow and white onions
Romaine, red and butter crunch lettuce
Peas
Beets
Carrots
Tomatoes (Roma, Beefsteak, Cherry and Pear)
Peppers (red, yellow, green and jalapeno)
Tomatillos
String beans
Potatoes (red and yellow)
Cauliflower
Broccoli
Cabbage (green and red)
Zucchini
Yellow Squash
Acorn Squash
Pumpkins
Basil
Thyme
Dill

Parsley and Cilantro came up spontaneously from last year, as did some onions that we left in the ground. So far they've all been great!

A Birthday Cake

So we snapped this shot quick while everyone was waiting to sing to my daughter, and I apologize that I didn't make it "photo-worthy" first! There is a serious lack of simplicity in this picture. So if you'll forgive the Christmas theme plate (I know... I really need to find a new cake serving plate), I'd appreciate it. I just wanted to show you the double-layer carrot cake I made from the recipe found in Nourishing Traditions, completely healthy and absolutely delicious! We served it with homemade vanilla ice cream (as well as homemade mint chip ice cream, because we all like it so much!) Yes, it is possible to do birthdays and not compromise our health! :)

Kids loving the garden

What happens when you love and appreciate the land and all its bounty enough that you are willing to sacrifice much to own a little? After awhile, your children start to love it, too, and start begging for their own gardens. Here are my children, happily spending hours and hours working on their personal gardens.

Finally! A Peek into Our Kitchen!

Here is a picture of my spice cabinet, in all its glory. As you can see, I take my herbs and spices very seriously. They are crucial to kitchen where everything is prepared from scratch. My containers are one quart size that we purchased from Industrial Container Supply in Salt Lake City. What do I feel is important enough to buy that much of? Here's my list, in no particular order:

• Tumeric
• Nutmeg
• Cinnamon
• Coriander
• Basil
• Paprika
• Curry Powder
• Garlic Powder
• Oregano
• Mustard Powder
• Cardamom
• Poppy Seeds
• Tarragon
• Rubbed Sage
• Whole nutmeg
• Marjoram
• Carob Powder
• Onion powder
• Thyme
• Cayenne Pepper
• Chili Powder
• Garam Masala
• Chives
• Parsley
• Bay Leaves
• Dill Weed
• Cumin Seed
• Clove Powder
• Ginger Root Powder
• Caraway Seed
• Cajun Seasoning
• Yellow Mustard Seed
• Brown Mustard Seed
• Pumpkin Pie Spice
• Beet Root Powder (this makes a lovely pink food coloring)

I also had some vanilla, arrowroot powder and liquid castile soap (for making baby wipes) in this cabinet.

More pics to come!

USDA Guidelines for 2010...

The WAPF just sent this to its members today- wow, do we have dietary issues in this country, or what? We need education! And that's why I am posting this here so you can all read it and get educated... and then act to make a difference. Read on:

USDA has issued draft Dietary Guidelines for 2010. Rather than correct its anti-saturated fat and anti-cholesterol position, which has led to an epidemic of disease in this country, the new Guidelines are worse than ever, with more stringent restriction of saturated fat (7 percent of total calories, down from 10 percent) and cholesterol consumption of less than 300 mg per day (less than 200 mg for those with risk factors for heart disease or diabetes--one egg contains about 245 mg cholesterol), and reduction of salt intake from 2.3 grams to 1.5 grams (about one-fourth teaspoon).

The guidelines sweep the dangers of trans fat under the rug by lumping them with saturated fats, using the term "solid fats" for both, promote an increase in difficult-to-digest whole grains, and recommend lean meats and lowfat dairy products. Cheese is specifically singled out for avoidance because of its high "solid fat" content. Since, as the Committee admits, no one follows earlier versions of the Guidelines, it is recommending a focus on "actions needed to successfully implement" key recommendations, in other words on how to force people to eat in this highly deficient and grossly unsatisfying way.

ACTIONS TO TAKE
1. Please take time during this week to post a comment at the USDA website. Go to www.dietaryguidelines.gov and scroll down to "SUBMIT Written Comments." It is particularly important to describe any adverse health effects you or family members have suffered by following earlier versions of the Guidelines. You may also want to use any of the talking points listed below.

2. Please also EMAIL your comments to your Senators and Representative in Congress. Let them know that USDA's formulation of dietary guidelines is a complete waste of taxpayer money and has resulted in a health crisis of epidemic proportions, especially in our children. It would be good also to PHONE your elected officials as well. For congressional contact information, go to www.house.gov and www.senate.gov.

3. If you live near Washington, DC, consider attending the public hearings at USDA on July 8. You can sign up to give an oral presentation (as I will do) or simply attend to show support. To sign up for attending the meeting, go to www.dietaryguidelines.gov and scroll down to "Meeting Registration/Oral Testimony."

4. Please send out the Press Release below to your local newspaper and radio shows. You may add your own contact information to that of our publicist Kimberly Hartke. In addition, you may add a paragraph to the press release about how the USDA dietary guidelines adversely affected your own health and that of your family.

5.Please broadcast this action alert to other groups. Let's create a tidal wave of outrage!

TALKING POINTS

1. The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources.

2. When a healthy food like cheese is singled out as a food to be avoided, there must be something wrong with the premises on which the guidelines are based.

3. Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates. But excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function. Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease.

4. The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese.

5. By restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will perpetuate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline.

6. The National Academy of Sciences recommends 375 mg of choline per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. The committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.

7. The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.

8. The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The 2010 Guidelines will increase infertility in this country, already at tragically high rates.

9. The Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods.

10. The Guidelines promote the consumption of whole grains, which can contribute to digestive disorders unless properly prepared.

11. The Guidelines completely avoid mentioning blood sugar problems caused by a diet high in carbohydrates and low in fat; the diet is particularly dangerous for those suffering from diabetes or hypoglycemia, since fats help regulate blood sugar levels. Many people have difficulty concentrating or can even suffer from seizures on a diet too low in fat.

12. The Guidelines urge salt restriction, which will lead to an increased use of artificial flavors like MSG in processed foods.

13. The Guidelines should be scrapped and the committee members should be replaced with individuals who have no ties to the food processing industry or to universities that accept funding from the food processing industry.


PRESS RELEASE

PROPOSED 2010 USDA DIETARY GUIDELINES --A RECIPE FOR CHRONIC DISEASE
Weston A. Price Foundation Proposes a Return to Four Basic Groups of Nutrient-Dense Foods

WASHINGTON, DC, June 21, 2010: The proposed 2010 USDA Dietary Guidelines are a recipe for infertility, learning problems in children and increased chronic disease in all age groups according to Sally Fallon Morell, president of the Weston A. Price Foundation.

"The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources," explains Fallon Morell.

"The revised Guidelines recommend even more stringent reductions in animal fats and cholesterol than previous versions," says Fallon Morell, "and are tantamount to rearranging the deck chairs on the Titanic. While the ship of state sinks under the weight of a crippling health care burden, the Committee members are giving us more of the same disastrous advice. These are unscientific and grossly deficient dietary recommendations."

The Weston A. Price Foundation is a non-profit nutrition education foundation with no ties to the government or food processing industries. Named for Dr. Weston A. Price, whose pioneering research discovered the vital importance of animal fats in human diets, the Foundation has warned against the dangers of lowfat and plant-based diets.

"Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates, but excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function," says Fallon Morell. "Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease."

The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese. Incredibly, the Guidelines single out cheese as an unhealthy food!

Fallon Morell notes that by restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will accelerate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline. The National Academy of Sciences recommends 375 mg per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. In their deliberations, the committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.

The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.

The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The Weston A. Price Foundation warns that the 2010 Guidelines will increase infertility in this country, already at tragically high rates.

"The 2010 proposed Guidelines represent a national scandal, the triumph of industry clout over good science and common sense," says Fallon Morell. "It must be emphasized that the Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods. For while the USDA food police pay lip service to reducing our intake of refined sweeteners, trans fats, white flour and salt, this puritanical low-fat prescription ultimately leads to cravings for chips, sweets, sodas, breads, desserts and other empty food-and-beverage-like products just loaded with refined sweeteners, trans fats, white flour and salt."

The Weston A. Price Foundation proposes alternative Healthy 4 Life Dietary Guidelines, which harkens back to the traditional four basic food groups, but with a renewed emphasis on quality through a return to pasture-based feeding and organic, pesticide-free production methods:

Every day, eat high quality, whole foods to provide an abundance of nutrients, chosen from each of the following four groups:

ANIMAL FOODS: meat and organ meats, poultry, and eggs from pastured animals; fish and shellfish; whole raw cheese, milk and other dairy products from pastured animals; and broth made from animal bones.

GRAINS, LEGUMES AND NUTS: whole-grain baked goods, breakfast porridges, whole grain rice; beans and lentils; peanuts, cashews and nuts, properly prepared to improve digestibility.

FRUITS AND VEGETABLES: preferably fresh or frozen, preferably locally grown, either raw, cooked or in soups and stews, and also as lacto-fermented condiments.

FATS AND OILS: unrefined saturated and monounsaturated fats including butter, lard, tallow and other animal fats; palm oil and coconut oil; olive oil; cod liver oil for vitamins A and D.

AVOID: foods containing refined sweeteners such as candies, sodas, cookies, cakes, etc.; white flour products such as pasta and white bread; processed foods; modern soy foods; polyunsaturated and partially hydrogenated vegetable oils and fried foods.

* * * * * * * * *

The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 13,000 members, supports 450 local chapters worldwide and hosts a yearly International conference. The Foundation headquarters phone number is (202) 363-4394, www.westonaprice.org, info@westonaprice.org.

CONTACT: Kimberly Hartke, Publicist
Home office 703-860-2711 cell 703-675-5557
press@westonaprice.org

More Meal Ideas

For those of you who may be interested in what we eat around here NT family style, I thought I'd share some of our meals for the sake of interest.

Last night before I went to bed, I baked up some of the day's leftover dough into sandwich buns so they would be ready for today. That is what I use to make Josh's sandwiches that he takes to work. When it was time for lunch, I got out some of our chicken's eggs that I had previously hard-boiled and made egg sandwiches with homemade mayo. We threw in some of our freshly picked lettuce and for the kids that like onions, threw in some onions from our garden, as well. Our sandwiches were filling with all this good nutrition so one with some carrot sticks on the side was enough for everyone except for my nearly-11-year-old son, who must be going through a growth spurt right now, and he had two or three. I finished mine off with some Beet Kvass for extra nutrition. Now I know it's not the typical Standard American Diet lunch, but we sure loved it and it feels gooood in our bellies! Simple, too. I love simple. And filling. Filling is good, especially with a bunch of kids that are hungry all the time if you don't feed them right.

Last night I cooked up some tortillas on the stovetop and made a black bean filling with sauteed onions, ground beef, and red and yellow peppers. We topped them with cultured cheddar cheese, Daisy sour cream, fresh salsa, homegrown lettuce, a sprig of cilantro from the garden and homemade salad dressing. We love Mexican around here and love to try different variations of the old favorites, always using NT principles. Keeps us healthy and satisfied!

Proper Oatmeal Preparation Addressed

I was asked if I would answer some great questions by some of my class attendees- and I will address one of those tonight. Here you go, Jennilyn (and company)!:

Q- With all of the new research, how are we really supposed to prepare oats for oatmeal?

A- According to the latest research done by the Weston A. Price Foundation, oats are high in phytic acid and low in phytase, the enzyme that neutralizes the phytic acid and liberates the phosphorus. This enzyme co-exists with plant foods that contain phytic acid. Phytic acid is the compound that allows grains, nuts, seeds and beans to store for years at a time while retaining all of their nutrition, but it must be neutralized as it is a powerful anti-nutrient and enzyme inhibitor. I experienced the negative effects of phytic acid full force and it nearly destroyed my health, but learning how to properly prepare grains and legumes turned my life and my health around. I will share more of that later when I tell my story.

Because of its high phytate and low phytase levels, oats cannot simply be cooked and eaten without losing calcium and other nutrients. Neither can it be soaked overnight and get the desired health benefits. The good news is that the process of rolling oats removes at least part of the bran, where a large portion of the phytic acid resides. My understanding of their research is that the best way to prepare oatmeal is to soak it for 24 hours in warm water (about 100º) with whey or other acidic medium such as lemon juice or adding a small amount of freshly ground rye flour to your soaking oats. That process of soaking, cooking and consuming with plenty of raw cream, butter or other raw cultured dairy products and taking your daily dose of cod liver oil helps to prevent the loss of calcium if you have a high oat diet. I would recommend soaking the oats in a crock pot if you have a low or warm setting for 24 hours.

Here is the link to the latest article on phytic acid from the WAPF, for those of you who may have not seen it yet.

What We Had For Dinner Tonight

Well, it being Flag Day and all, my children felt like we should have a holiday dinner. That was reason enough, so we cooked up some pasture-fed patties on the grill and had good ol' fashioned hamburgers with all the fixin's... Nourishing Tradition-style! My dough is great if you roll it out and cut the dough into the shape of a bun with a big round cookie cutter. I had homemade mayo and ketchup already made in the fridge, which is the way to go! Cultured cheese, freshly cut lettuce and red onions from our garden, and Bubbie's pickles (my own supply of homemade lacto-fermented pickles has run out, which I can hardly wait to replenish! Cucumbers, grow faster! ) made the hamburgers mighty tasty. Corn on the cob and baked red potato wedges on the side rounded out our meal. Oh, yes, along with Orange Creme Kefir Soda from Sally Fallon's book, Eat Fat, Lose Fat. Delicious! Afterwards, we went for a bike ride to the park. What a glorious evening!

Homemade Mayo

1 whole egg
1 egg yolk (preferably from pasture-fed chickens)
1 1/2 Tbsp. lemon juice
1 Tbsp. whey
1 teaspoon mustard or mustard powder
1/2 teaspoon salt
(opt.- 1/2 teas. onion powder and 1/2 Tbsp. sucanat)
1 cup oil (I use 1/2 olive oil and 1/2 melted coconut oil right now. I have used 1/3 of each with 1/3 sesame oil in the past when I've had it, but I am out)

Blend all ingredients except oil in blender. WIth the lid with a hole on, pour a slow stream of oil into the running blender slowly. The mayo should thicken up nicely. Let sit for a minute or two, then pour into a glass container, cover, and let culture on the counter at room temperature for 7 hours. Refrigerate afterwards.

Homemade Ketchup (my quick version)

1 small can of tomato paste, with one can of filtered water to reconstitute
1/2 Tbsp. Real Salt
1 teaspoon chili powder
1 Tbsp. vinegar (your choice- apple cider, red wine, coconut, etc.)
1 Tbsp. whey
Opt. 2-3 Tbsp. sucanat or honey

Whisk ingredients until well blended, and consume immediately or set on counter and culture for a couple of days in a glass jar before transferring to the refrigerator.

Baked Potato Wedges

A bunch of red potatoes (I love minis)
Coconut oil, melted
Real Salt
Freshly ground pepper

Preheat oven to 375º. Scrub and slice red potatoes in half lengthwise, then quarter each half. Set aside in large bowl until all potatoes are sliced. Meanwhile, melt coconut oil (I use approximately 1/4 cup for 20 or so mini potatoes) and pour over potatoes to cover. Stir with a large spoon and pour potatoes onto baking sheet. Sprinkle generously with salt and pepper and bake for 45 minutes to 1 hour, or until golden brown and fully cooked. Serve hot with homemade mayo and ketchup.


Stay tuned for more dinner ideas, and hopefully we can get some pictures posted so you can have a peek into my fridge, my pantry, my cupboards, my food storage room, my garden, as well as some what of what our meals LOOK like!

NT Recipe of the Day!

So I haven't made the Lemon Sherbert recipe since last year, and I decided to give it a go since the weather is turning so pleasant- and Wow! I'm glad I did! If you're in the mood for a refreshing, nourishing treat that is great for digestion, here is the ticket!

Lemon Sherbert
adapted from Nourishing Traditions, page 553

grated rind of 2 lemons
juice of 2 lemons
2 egg yolks
3 cups yogurt, kefir or buttermilk
1/2 cup maple syrup or honey (I used gently melted raw honey since high quality maple syrup is so expensive and hard to come by)

Place all ingredients in blender or food processor and process several minutes. Pour into an ice cream maker and process according to instructions. Consume immediately or store in plastic container in freezer for later enjoyment. YUM!

Arrowroot Shortbread Cookies

So most of you know I like to use arrowroot in cookies. Why? Because I don't have to soak it like I do wheat and it can yield a really nice, light cookie. Here is my latest cookie recipe that resembles shortbread:

Arrowroot Shortbread Cookies

1 cup (two sticks) butter
1/2 to 1 cup sucanat (more or less depending on what you are going for- it works both ways, obviously the more you put in, the sweeter the cookie)
3 cups arrowroot
Optional add-ins: 1/2 cup chopped crispy pecans (recipe found in Nourishing Traditions) for Pecan Shortbread cookies, grated rind of one lemon for Lemon Shortbread Cookies, etc.

Preheat oven to 275º.

Whip butter and sucanat until fluffy. Add in 2 1/2 cups arrowroot, reserving 1/2 cup for later. Beat in gently until completely mixed in and a nice cookie dough consistency. My husband was helping me with this recently, and he was wondering what was wrong, but it just needed a little more mixing. Arrowroot does not behave like wheat flour, and takes a little getting used to, so you know what is "normal". If you are adding in lemon rind or pecans or any other add-in, do so at this time. For those of you who attended my class at Shauna's a few weeks ago, I added lemon rind in those cookies.

Get out your baking stone (I prefer my round pizza stone for this) if you have one and pour about half (1/4 cup) of the reserved arrowroot onto your stone. Pour your cookie dough onto the arrowroot and mix in. Roll out the dough with a rolling pin, using the remaining arrowroot when needed to prevent stickiness. Cut shapes with a cookie cutter of your choice and remove excess. Bake in preheated 275º oven for 30 to 40 minutes. Let cool and enjoy!

*Another thing I have done that is really fun is to make a filling out of homemade cream cheese, adding just a little lemon juice, honey and vanilla, whipping until smooth, and spreading between two lemon shortbread cookies. I like making the filling less sweet if the cookie is sweeter, and the filling more sweet if the cookie is less sweet. If you want exact instructions, let me know and I will be more specific when I have another minute.

P.S. For those of you who are not familiar with arrowroot, or would like to have a little background, I refer to the Nourishing Traditions, page 528:

"Arrowroot flour, the only starch with a calcium ash, is a nutritious food, obtained from the fleshy root stock of a tropical American plant. It is an easily digested food well fitted for infants and the convalescent.
"It resembles cornstarch in being white, fine and powdery. When heated in water in certain portions, it thickens to form a jelly, an excellent thickening agent. It is also considered more desirable for gravies, sauces and pastries than some of the more common starches and flours. It is used primarily for food in dietetic use, where it enjoys a reputation for smoothness and palatability.
"Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body.
"Arrowroot only thrives on tidal flats where the sea minerals are available. Its known health-building properties may be due to trace minerals from the sea, as well as from the calcium it gets from the sea water. It if is used in ice cream formulas in place of cornstarch, arrowroot imparts a vanilla-like flavor, a smooth texture. Arrowroot as it comes to you is not a refined product; it is simply the dried and powdered root." Royal Lee, DDS, Journal of the National Academy of Research Biochemists

I have been purchasing my arrowroot in 25 lb. bags from a co-op that recently went under. When I run out, I know it is available through Azure Standard. I am open to suggestions from any else that has found a great place to buy it for a great price. If you know, please share! I do not recommend purchasing arrowroot in small 1 lb. packages, except for maybe a one-time try-it-out- option. It's just too expensive that way!

Excellent cultured milk questions!

Thanks everyone that has been checking my blog and for comments and questions you've left. Sarah- you posed some excellent questions that I want to answer in a post because I'm sure many people have wondered the same thing.

Q- When you make the cultured buttermilk yourself, how long does it last in the fridge?
A- I actually don't know how long it CAN last, because I've never let it just sit till it goes bad, but that would be an interesting experiment! My experience is that homemade buttermilk in a glass jar that I am using every few days will last about a month or so. In the beginning when I was just figuring this stuff out, I used to have problems with the remains that clung to the jar going moldy after awhile. I learned that if I poured the buttermilk into smaller jars after I'd used about 1/2 of the jar kept it fresher longer- it's the oxygen exposure that makes it go bad faster. Now I make a batch nearly every day so my buttermilk jar never has a chance to even start smelling "off". Just be sure to check to see if it the top part of the jar that has gone bad or if it really is the buttermilk itself before chucking the whole thing.

Another thing about buttermilk- sometimes buttermilk can go stringy, and this can be kind of gross. It still works, but it can make one wonder if it's good or not, and it's kind of a pain to work with. I have found that usually, if I just start a new batch-even using the stringy batch as my start if I have no other start- and let it sit longer (maybe a day and a half) so it gets real thick, then the you won't have the same problem the next time. I have used one start to make months and months of buttermilk, and sometimes wonder if it's still doing its job, but as long as it still continues to thicken the milk and it doesn't smell bad, it is still working. I am constantly amazed at how long one can go without starting over with a fresh start. I think the only way I've actually seen a start get "killed" is if it is heated above 110 or 120 degrees, then it will no longer culture milk.

Q- And I've been experimenting with kefir--how do I know if it is "working"? How do I know if the grains have gone bad?
A- A kefir start is working if it thickens the milk that it is put in. It will smell pleasantly sour when it is done, and you can make it less thick or more thick, depending on how long you culture it. You will know if your grains are not working because they will not thicken your milk. Usually it's not a case of them going bad, but more likely that they haven't cultured long enough. Always let them sit a little longer before deciding that they don't work (anywhere between 18 and 48 hours is normal).

Q- How do I know if I'm drinking correctly fermented milk, or rotten milk that sat out on the cupboard all day? :)
A- Correctly fermented milk is thicker and smells pleasantly sour. You couldn't make yourself drink rotten milk if you tried because the smell would be so bad. The wonderful thing about raw milk is that if it is good, you know by the smell. If it is bad, you know by the smell! If it smells sweet (fresh milk) or sour (cultured milk), it is fine. If it smells putrid, throw it out.

My Bagel Recipe

Whole Wheat Soaked Bagels

Start with my basic bread dough recipe:

Caralee's Soaked Wheat Bread Dough

Ingredients:

10 1/2 to 11 cups freshly ground whole wheat flour
3 cups cultured buttermilk (Winder is a good brand)
1 cup filtered water
1/3 cup coconut oil or melted butter
1 Tbsp. Real Salt
1 Tbsp. baking soda

Grind six cups whole wheat (this should yield approximate 10 1/2 to 11
cups flour) and pour into your Bosch mixing bowl or other large mixing
bowl. Add 3 cups cultured buttermilk* and one cup filtered water**,
and 1/3 cup coconut oil or melted butter to the flour. Knead until
all ingredients are well incorporated and the dough has taken on nice
bread dough consistency. Cover with lid or flour sack towel and leave
on counter at room temperature for 12 to 24 hours.

*Be sure to use only real cultured buttermilk. Winder Dairy is a good
brand. To make a gallon your own buttermilk, stir in one cup Winder
buttermilk in one gallon of raw milk, and place on counter for 24
hours. Refrigerate and use when needed for bread, making sure to
reserve a cup for the next time you wish to make more. A side note- I
like mine thick. It works well, and I know for sure that it is
completely cultured. Do not be distraught if your buttermilk turns
out a lot thicker than the Winder brand. It still works great, if not
preferable.
**Kefir or yogurt may be used in place of buttermilk. If using
yogurt, only use 2 cups yogurt and 2 cups water, or the dough will be
too thick.

When you are ready to make your dough into bread, or bagels, in this
instance, you will add one tablespoon Real Salt and one tablespoon
baking soda to the dough. Knead with your dough hook (or your hands)
until the salt and soda are well incorporated. I usually let my Bosch
mixer knead for four or five minutes. The dough is now ready to turn
it into whatever you'd like to make! (rolls, garlic bread, pizza
crust, cheese bread, cinnamon rolls, muffins, scones, bagels, etc.)

Bagels:

Preheat oven on 350º. Put on a medium sized pan of water to boil on
the stove while you form the dough into bagels.
Grab a chunk of dough with your hands and roll into a snake or a log.
If the dough seems a little sticky, I like to use a little bit of
arrowroot powder, in the way that most people use white flour to
prevent sticking. It does not matter what size you make the bagels.
If you need help figuring this part out, I found it useful to Google
'how to make bagels' and watch the professionals do it. Connect the
ends of the log to form what looks like a bagel or a doughnut. Side note:
I have found that this process is much easier and faster if I use a round cookie cutter to make the bagel shape and cut out a smaller hole in the middle with a smaller cutter to create the bagel shape. This method does not fall apart when put in the boiling water- I prefer this way!
Proceed until you have a least a dozen. The water should be boiling
at this point. Drop each bagel in the water (It worked for me to do
about four at a time). They will sink to the bottom for a minute, and
then suddenly pop up. Turn the bagel over with a slotted spatula or
large slatted spoon and let boil for another 30 seconds. Take the
bagel out of the boiling water and set on a pan that you have
sprinkled with ground cornmeal (this helps to prevent sticking). I
prefer stoneware. Brush the bagels with eggwhite/water mix (one
egg white and one Tbsp. water, whisked with fork until frothy) and
sprinkle with favorite toppings. I have done poppy seeds, sesame
seeds, cheese, etc. What I put on the ones you ate was sesame seeds,
dehydrated onions, and a hard, parmesan-type cheese I bought from
Costco (I can't remember the name of it) that I grated on.

Bake at 350º until bagels are golden brown and smelling heavenly,
somewhere between 20 to 30 minutes, depending on your oven. Find out
what length of time works best for you, and write it down! Please let
me know if you have any questions.

Another option is to knead in a Tbsp.cinnamon, a cup of raisins and
1/2 cup of sucanat into the dough when you put in the salt and soda
for cinnamon raisin bagels! The egg white/water mix is optional, but
my husband says he likes it better with it. I think it's fine either
way. You decide! Happy baking!

My Soaked Wheat Bread Recipe

Caralee's Buttermilk Bread Dough

Basic Recipe-

Grind 6 cups of whole wheat (you may use spelt or kamut or combination of any or all) - this should yield approximately 10 1/2 to 11 cups of flour.
Pour the flour into your bread mixer (or bowl, if you do not own a mixer) and add three cups of cultured buttermilk* (or the equivalent**), one cup water and 1/3 cup coconut oil or melted butter, or a mix of the two. Mix well until dough reaches a nice bread dough consistency (neither too dry nor too wet, and the dough cleans the sides of the bowl and forms a nice ball). Cover the dough with a towel or mixer lid and let sit for 12 to 24 hours on the kitchen counter.

*This must be real cultured buttermilk, or it will not work. Winder Dairy's buttermilk works great.

**Other alternatives- Kefir or a good quality plain, whole milk yogurt can work in place of the buttermilk. If you use yogurt, use 2 cups yogurt and 2 cups water.

When ready to use, add 1 Tbsp. baking soda and 1 Tbsp. Real Salt to the dough and mix well. Proceed as follows:

Flatbread- roll out dough, using a little arrowroot as necessary to prevent sticking, and cook using a tortilla maker or on a lightly buttered pan on stovetop until bubbles form and the edges look done (not sticky or doughy) . Turn once and serve hot with butter or cheese, or any other topping of your choice.

Rolls- Shape dough into any sort of roll you desire and bake in preheated 350º oven for about 20 minutes, or until golden brown and smelling delicious.

Pizza- Roll out dough onto pizza stone, using a little cornmeal on the bottom, if desired, and bake at 350º for approximately five minutes, or until lightly browned. Remove from oven, add pizza sauce, desired toppings and cheese and broil until cheese is bubbly and slightly browned. Another option is to not pre-bake the crust, but to simply add sauce, topping and cheese onto rolled out dough and bake until the crust and cheese are golden. Enjoy!

Crackers- Roll out dough and spread with ¼ cup melted butter or coconut oil. Optional- sprinkle with seasoning of your choice (onion powder, garlic powder, salt, chili powder, or sucanat and cinnamon, etc.) Dehydrate or bake at 200º until crisp.

Empanadas, cheese bread, bread sticks, pizza pockets, tortillas, scones, you get the picture- use your imagination! This dough is very versatile and easy to use. Just roll it out in a little arrowroot powder, if needed, and proceed. Here are a few more variations to try:

Cinnamon rolls- Add a little sucanat to your dough when you are mixing in the salt and baking soda (approximately ¼ cup) and proceed to roll out dough into a nice rectangle shape. Spread dough with butter or applesauce, cinnamon, sucanat, raisins or nuts (optional, of course) and roll as you would to make ordinary cinnamon rolls. Cut dough with dental floss and place on stoneware or cookie sheet. Bake for approximately 20 minutes, or until done. Mix a little honey and vanilla in some Daisy sour cream and spread on hot rolls. Bon appetit!

Muffins- After you have mixed in the salt and soda, split the dough in two halves and set aside one half for later use. If you are using your bread mixer, change the dough hook to the cookie whisk and proceed with recipe. Add two to three eggs (you will have to experiment with this to see which consistency you like best), ¼ to 1/3 cup sucanat, 1 teaspoon vanilla and whatever mix-ins you prefer (blueberries are yummy, as well as pecans, etc). Blend well in mixer with cookie whisks and bake in muffins pans for approximately 20 to 25 minutes, or until golden brown on top. Serve with butter, honey butter, or cream cheese.

Bread- You can make bread with this dough if you use smallish pans and make sure that the bread is cooked through before removing it for good from the oven. Simply shape the dough into loaves and bake at 350 degrees until nicely browned on top and has a hollow sound when you knock on the top. You can also make cinnamon raisin bread by rolling dough out with butter, cinnamon, sucanat and raisins, then rolling back up and forming into a loaf. Herb bread is also yummy. I have found that larger loaves can cooked all the way through if you turn off the oven after baking but leaving the bread in there for an hour or so- I've baked them just before bed and then turned off the oven upon retiring and taking beautiful loaves out in the morning. I have not tried this with bread pans yet (I think stoneware would work best) but just hand-shaped "peasant" loaves, and this works great. I will try my stone bread pans and see if this will work equally as well, and post when I know- or one of you could try and comment for me! ;)

Soaked yeast bread- Soak ten cups of wheat in 3 cups of buttermilk and ½ cup butter or coconut oil. (You may also use the basic recipe- determine which recipe works better for you, and make a note of your preference.) When the dough has soaked for 12 to 24 hours, put 2 Tbsp. dry yeast and 4 Tbsp. honey in ¼ cup warm water and let sit for 5 minutes. Add 1 Tbsp. salt and ½ Tbsp. baking soda and mix well. Pour yeast mixture into soaked dough and process until a smooth dough forms.

Place the dough in a buttered bowl, cover with a towel and let rise two hours, until doubled in bulk. Punch down, throw the dough back in the mixer with the dough hook for 30 seconds, and then form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled. Bake for 30 minutes at 350 degrees. Cool on racks.

So I'm finally taking the plunge...

Welcome, my patient friends, to my new blog. I wish I could make it fun and "cute", but the truth is, technology is not my forte and I don't have much patience trying to figure it out! I'd much rather be spending my time out in my garden or in my kitchen working with my children. And honestly, as many of you may know, it is hard to do much that requires focus for very long during the daytime hours when my kids are awake, so I'm keeping this simple for now. So cuteness out the window, here goes...

P.S. Please remember that I am blogging with my children around me, talking to me and otherwise distracting me somewhat- so if you find a mistake here and there, or something does not make sense, please leave a comment and I will address the problem. Thank you! :)