Archive for December, 2009

Please go to my new Web Site for the challenge…

Posted on December 12, 2009. Filed under: Uncategorized |

For further posts on the Nourishing Cook Challenge please go to my new web site.

I look forward to talking with you!  Thank-you…


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Follow the Whey to Ginger Carrot Land…

Posted on December 10, 2009. Filed under: Fermented Vegetables & Fruits | Tags: , , , , |

I was able to use the whey that I made yesterday to make ginger carrots today!  What are ginger carrots, you say?  Well they are the very first fermented vegetable that I ever made!  And they are very good… mild sweet tangy flavor that complement many dishes.  The carrots are meant to be used as a condiment of sorts (like sauerkraut), and contain a lot of beneficial bacteria that aids in digestion.  That is why these are great to eat with meat.  I have even made a quick snack of ginger carrots and a piece of cheese and maybe a cracker or two… tasty!  The ultimate ‘fast’ food!

Ginger Carrots

Rating: ? forks (key)

Need to wait 3 days until the carrots are ready before the family tastes them!  Stay tuned…



Page in NT: 95


1 quart


4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)

1 T freshly grated ginger

1 T sea salt

4 T Whey


In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

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#1 – Whey Cool!

Posted on December 9, 2009. Filed under: Cultured Dairy Products, Recipes, Recipes that are Ingredients to other Recipes | Tags: , , , , , , , , , , , , , |

'Whey' gets 4 forks!!

I thought that it would be fitting to start out my journey with the EASIEST recipe on the planet.  Also it is an ingredient in a lot of other recipes, so it is very fitting to do first.

When I first ‘made’ whey, my husband thought I was nuts.  Little did he know that it is an extremely useful thing, with a great by-product of wonderfully flavorful cream cheese (not like the dead stuff in stores).  And it lasts for months in the fridge.  I have used whey to make dozens of recipes, including yogurt, pancakes, pickles, sauerkraut, kimchi, ketchup, mayonnaise, salad dressing… basically anything that you would like to preserve or culture and add beneficial bacteria to.  I also use whey when I soak flour, grains, nuts or beans to neutralize phytic acid and other anti-nutrients. And the whey is ‘good’ for you and can be taken as a tonic for upset stomach in a little bit of water.  Let’s just say, I used to love vinegar pickles but condiments with whey make me feel good!  And the cream cheese is AMAZING.  Give it a try, you’ll see!

Whey and Cream Cheese

Rating: 4 forks (key)

they don’t know they’re eating it when they eat it!  But they eat it all of the time!



Page in NT: 87


2 cups whey and 2 cups cream cheese


1 Quart of organic whole milk yogurt, preferably made from raw milk, but pasteurized will work as long as it’s GOOD yogurt, and WHOLE milk!


Line a large strainer with a thin dish towel or multiple layers of paper towels.  Put a bowel underneath the strainer.  Pour the yogurt into the strainer, cover and let stand at room temperature for 3-5 hours.  The whey will run into the bowl and the ‘cream cheese’ will stay in the strainer. When the whey stops dripping, the cheese is ready.  Store whey in a labeled mason jar in the fridge, it will keep for 6 months.

Salt the cream cheese with celtic sea salt and keep in a covered container in the fridge, it will keep about 1 month.

Please note:  Sally’s recipe is written a bit differently.  You can also use raw milk, buttermilk or piima milk (2 quarts) to make whey/cream cheese.

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Introduction a.k.a. Oh wow am I really doing this??

Posted on December 9, 2009. Filed under: Nourishing Cook's Thoughts | Tags: , , , |

Ok, please forgive me for whining in the very first post.  I promise that this will be a rare occurence… you guys don’t understand, I mean, this is going to be REALLY hard!  I mean, cooking all of the recipes in Sally Fallon’s Nourishing Traditions cookbook, possibly THE best cookbook ever written.  I mean, ever since I read the cookbook from cover to cover three years ago I have been making the recipes.  The traditional fare that our grandparents and great grandparents ate every day of their lives.  I basically learned how to cook again through this cookbook.  But, now that I’ve ‘decided’ to do this, to cook ALL of her 771 recipes, I’m getting nervous.  I mean, here’s my situation:

  • My husband (DH) could eat American-style Chinese food daily, and swears by canned Nalley’s chili (I cannot break him of this).
  • He also refuses to eat anything homemade resembling a soup or a stew, except for clam chowder.
  • We have twin 13 year old girls that were brought up on McDonald’s, Easy Mac, Tuna Helper and anything that resembled a nugget.  (I was a single mom at that time, but really I should have done better).
  • Daughter #1 (DD1) will eat some ‘weird’ food (as they like to call it) and has the potential to be a great cook.
  • Daughter #2 (DD2) refuses to eat most vegetables and could live on mac & cheese, milk, and quesadillas.
  • Luckily we all like meat, although DD1 refuses to eat seafood.
  • The only vegetables that are ‘popular’ are broccoli, green beans, cauliflower and potatoes.  They do prefer fresh over frozen or canned, which is something, I guess!
  • However, DD1 is ‘obsessed’ with onions, since she has recently discovered them.  I agree with her wholeheartedly, but the other two only like the flavor of onions, not the chunks.

To sum it up, It is really difficult to make a meal that everyone likes (I have about 5).  So how am I going to get them to eat the liver, sweetbreads and quail that are a part of NT cookbook?  I can’t just ignore these recipes, can I?

Well, I could but I won’t.  This will be a good experience for them AND for me.  They will be trying new things, so will I.  And if they don’t eat certain things, then oh well!  Rome wasn’t built in a day, right?

Just to give you a preview of the future of this blog, here is what I will be posting:

  • Every post will contain a recipe (or two) from Nourishing Traditions and my family’s experiences in preparing and eating the meal or dish.  This will include shopping, tips and tricks, any changes we made to the recipe, cute anecdotes, you get the idea.  I will also share who ate the meal and liked it. I will declare the ‘stats’ in that day’s posts.  If our family gives a meal or dish four ‘forks up’ then I will show that on the post for that day,  Special ‘4 forks up’ days with extra love for the meal will receive the rare but coveted ’empty plate award’.
  • I will cook ‘in season’ as much as possible (we are in the Portland, Oregon, US area). I like to do this to keep the costs down and also I like to shop from local farms (we belong to a CSA), farmer’s markets, and our co-op.  So you will not see fresh tomato and zucchini recipes until the US summertime months.
  • There are 771 recipes in the NT cookbook, not including variations on one recipe.  My goal is to cook 700 recipes out of the book by December 31, 2011, which is just over two years from today.  That comes out to about 1 recipe from the book per day.  Repeat recipes do not count toward the total.
  • This challenge is for learning and for fun, and my goal is to not stress too much about it but to make progress toward the goal of feeding my family non-processed food as much as possible.

Thanks for reading about my family’s new adventure!  Please comment and share your experiences, they will be very welcome!

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