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Posts Tagged ‘raw milk’

I’ve just returned to Buffalo after having spent a fantastic weekend in Chico, California. There was a great turnout for my two-day, intensive seminar on homeopathy and I couldn’t have asked for a more lively, warm and welcoming bunch! There were mothers, grandmothers, chiropractors, nurses, farmers, a truck driver, teachers, and herbalists.  The vendors were interesting and  informed, and the food was out-of-this-world delicious.

My mouth is watering just remembering the beautiful cheesecake and acorn squash soup. All the foods were locally sourced, organically grown and true to Weston A. Price principles. I’d like to send a heartfelt “Thank You!” to Carol Chaffin Albrecht, the chapter leader for the WAPF chapter of Chico-Butte and all the wonderful folks who made my family and me feel welcom and appreciated.

And because I loved  the meal so much, I thought I’d share a recipe I’ve found for the delicious cream of acorn squash soup.  I can’t say that it will be as good as what the talented volunteers prepared, but it’s likely to come in a close second!

You’ll need:

• 2 acorn squashes, halved and seeded •   1 medium onion,  cut in half •  6 tbsp. unsalted butter • 1/4 c. flour (which can be coconut flour or gluten free,  if necessary)  • 5 c. bone stock • 1 c.raw heavy cream • Celtic Sea Salt to taste • Freshly ground black pepper to taste •

Here’s what you do:   On a buttered surface of a Dutch oven , bake the squash and onion until soft. Scoop out the meat from the squash and discard the skin. Put the squash back in  the Dutch oven, add  the stock and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add raw cream, and salt and pepper to taste. Continue stirring until just heated through.

Man, oh man…….Chico I’m coming back!

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Cell salts are integrated into the building my sons used to construct. As they grew older, I'd leave it up to them to take their 4 pills while playing with Lego's.

I’d like to thank The Healthy Home Economist for first sharing the following post with her readers. Now, I’m glad to share it with you, too.

 

The quality of the teeth represents the status of the bone structure of the body.

Therefore, it’s important that the teeth be sound. If they are, the bones will be reliable, too.

Sometimes, parents are concerned when their child’s teeth show frequent and large cavities in spite of a  nutrient dense diet.

This is rare when children are raised on raw milk, saturated fats and bone stocks but it indeed can occur in children who have certain predisposing DNA.

In this case,  working with a credentialed homeopath would be in order; however, if the caries are not of a particularly worrisome level, much can be done to remedy the problem at home.

It generally takes a good amount of time, however Calc phos 6x and Calc fluor 12x taken thrice daily, for many months has been shown to strengthen and aid in the growth and integrity children’s teeth.

These two remedies make a great combination since Calc phos “is concerned with formation of bone and teeth and [is] an important remedy for children”; Calc fluor “is found in the surface of bones and in the enamel of teeth.”[1]

But that’s not all.  They’re specific for growth in general and it’s not uncommon to see children who have problems with their teeth display other growth issues.

Lovely!  That means that with these two remedies, we can address the entire child.

Isn’t that what homeopathy is about?

When my children were growing, I had them take Calc phos and Calc fluor on a daily basis in spite of the fact that they were raised on raw milk bone stocks and saturated fats.

During these years, it appeared that two of our boys’ teeth were growing in a crooked fashion.  In fact, I’m sure that if we hadn’t chosen our holistic dentist, we  might have been pressured to consider dental  braces.

Instead, I believed that as they grew, their teeth would grow and straighten accordingly.

That’s exactly what happened.

A simple technique for administering these remedies is to add them directly to jugs of milk.  In one gallon of milk, add 10 or so  pills of each, stir and the job is complete. As your children ingest their milk throughout the day, they’ll get these two remedies in each sip.

Now, our boys have fine, strong and straight teeth without the “aid” of orthodontia.

We saved ourselves not only thousands of dollars, but more importantly,  allowed their bodies to complete the work of bone alignment on their own….with a little help from nutrient dense foods and our beloved homeopathic remedies.

[1] Chapman, J.B. The Biochemic Handbook. St. Louis, Missouri: Formur, Inc. Publishers. 1994.12-13

This is an excerpt from my upcoming system, “How to Raise a Drug Free Family”, which I’ll be using to teach my first year-long webinar course for mothers and others. Stay tuned for the latest updates!

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Leave those tacky cartons at the grocery store. Wait ‘till you taste this rich and nutrient dense version of eggnog! This drink will offset any other holiday beverages, which by the way, are not as health supporting.

What you and your family deserve this Christmas is rich, thick eggnog that’s loaded with live enzymes, nutrient dense vitamins and of course, deliciously good cheer.

The quality of the ingredients add a superb benefit, but are not necessary.  Go with the highest quality you can find such as raw, organic milk and cream and free range egg yolks. If the eggs are not free-range, try to have at least organic.  Eggs eaten raw should not be conventionally produced.

Here’s what you’ll need:

12 free range eggs

6 cups raw milk

2 cups heavy, raw cream

1/2 cup raw honey (my 1st choice, because of the accompanying raw enzymes, but maple syrup will do, too.)

1-1/2 teaspoons freshly ground nutmeg, plus more for dusting

 

Here’s what you do:

Submerge the eggs (still in the shell) in a large bowl of very hot water plus a few drops of dish soap. As the water cools; wash and rinse, then wipe the eggs dry.

Separate the egg yolks and place them in a mixer together with the honey and beat for 10 minutes. Refrigerate the egg whites (you’ll need them later). Allow the egg yolk mixture to cool in the refrigerator for up to 8 hours.

30 minutes before you plan to serve, mix the milk into the chilled yolk mixture. If you plan to add brandy, this is the time to stir it in. Along with this, add in 1 -1/2 tsp nutmeg.

On high-speed, in a separate bowl, beat the cream until stiff peaks form.

In yet another bowl, beat the egg whites until you have stiff peaks. Gently fold the egg white mixture into the egg yolk mixture, then fold the cream into the egg mixture.

Ladle into frosted glasses and sprinkle with the remainder of nutmeg.   Serves 8 cups.

Oh, yum.

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I recently attended a farming exposé at Be Healthy owned by my friend, Jill Chiacchia in Hamburg, NY. She and her husband Dan, a local attorney, have been natural food stalwarts in our community of Western New York.

The exposé was called, “Meat Your Farmer” and meet them we did! Since I’ve been interested in the subject of clean, drug-free, pasture fed, organic meat for decades, I already knew most of the farmers. But it’s always good to stay informed and I enjoyed a pleasant evening full of good conversation with farmers and fellow consumers and foodies.

While there, I picked up a handy guide outlining important questions that every educated shopper should ask. I’ve scaled them down and thought I’d share them with you.

Before you purchase Poultry, Hogs, Beef, Dairy and Eggs, ask the farmer:

Do you raise your livestock on pastures?

Is your livestock fed anything besides hay and grass?

How are your cows finished?

On grain? Then you’ll want to know how old the cows are when they start on grain and how long they’re

grain-fed.

On a feedlot? Then find out how old they are when they enter the feedlot and how long they’re there.  Be sure to ask how many other animals are in the feedlot at any given time, too.

Do you ever give your livestock antibiotics?

How about hormones, steroids or other growth promoters?

Next time you’re out purchasing vegetables and/or fruits, ask:

Who grows the fruits and vegetables and where is the farm located?

How big is the farm?

Does the farmer use chemical pesticides, herbicides or fertilizers on the crops?

Is the farm a diversified operation, with many varieties of vegetables and fruits?

Does the farm grow any heirloom varieties of fruits or vegetables?

Are any of the fruits or vegetables genetically engineered varieties?

I didn’t supply the answers here  because I hope you’ll note that the best sources are from  those who use no pesticides, vermicides,  and who also use homeopathy for the health of their animals.  Often, small family farms are informed and sustainable.  The animals should spend most of the  day  in the sunshine on pasture and if fed throughout the winter, they should have hay, not grains or as little grains as possible.

Be informed and enjoy drug-free, free-range, organic, family farm foods!

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Children learn many things in the school, don’t they? Math equations, pronouns, sports and games, but the last thing you want them to soak up is a taste for nutritionally vacant and maybe even harmful foods.  Cafeteria foods are notoriously unhealthy and gross. (I remember visiting with the head cook at my son’s school and found that nearly every item in the pantry contained MSG.)

Yes, they must go to school, but that doesn’t mean that they can’t learn invaluable lessons from you and their lunch box, too

Here are 5 easy and fun snacks to snuggle in their lunch box:

  • Surprise Pot! A bell pepper opened to look like a jack-o-lantern stuffed with different surprises for each child. Try carrot or celery sticks, cherry tomatoes, cheeses cut into fun shapes, raisins, grapes or dried cherries and top the pepper again with its little cap.
  • Pirate Loot! Skewered slices of apples, pears, peaches, etc., on little plastic swords. (Remember to dip the fruit in lemon juice so that it retains its color!) 
  • Cheese Poppers! Old fashioned popcorn, drenched with butter and coated with Romano cheese, oregano, basil, garlic, salt and pepper. (Hot sauce is a nice touch if your child(ren) enjoy spicier foods.)
  • Cinnamon Milk! Send them with a thermos of warmed raw, unpasteurized, non-homogenized whole fat milk with a sprinkle of cinnamon and a splash of vanilla extract.
  • Pick-Up-Sticks! Cut stick-size pieces of carrots, celery, cucumbers and peppers and toss along with fresh green beans. Make an easy dip of sour cream and chives for them to dip. (If you’d like a sweeter option, try stick-size slices of apples, pears and nectarines with a homemade dip of yogurt and raw honey.)

Check out these and other fun ideas in my audio CD, “Secret Spoonfuls. Confessions of a Sneaky Mom”!

 

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What do I mean by whole foods? I mean pure foods….. Those foods that are not adulterated by pasteurization, homogenization, preservatives, denaturing and manipulative processes.

I mean foods as they are and as God intended. True, there are some methods that we’ve come up with, to enhance beautiful and whole foods, but it’s only to add an extra spark of vitality and never to take it away. I don’t recommend eating any product that’s been so far removed from the original, that there’s practically nothing of the original left in it. Instant mashed potatoes? Dried cheese powders? Breakfast cereals? 1% milk? Abominations, every single one.

Try these 11 ideas instead:

•  Make your own calcium-rich Vinegar: Place several eggs (still in the shell) in a canning jar, and cover with raw, unfiltered apple cider vinegar. After a day or so, the shell will have dissolved, discard the eggs, and strain the vinegar through cheese cloth. What you have left is a calcium-rich vinegar, which you can use in cooking and in your next Salad Dressing.  Better than any calcium tablets on the market..and free!

•  Make your own Salad Dressing. Easy and edifying. Use your calcium-rich vinegar and cold-pressed olive oil. Add some spices, onion powder, Celtic salt and pepper.

•  Make your own Bone Stock. This is the easiest way to get calcium. Minimal effort produces a nutrient dense source of gelatin and protein and a delicious start to any soup or grain. Use it for soups, casseroles, sauces and the liquid for cooking your rice, beans and pasta.  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Thick Homemade Crockpot Yogurt. An ancient food, delicious on its own, in smoothies, in dips, or even added to bread recipes.  Remember to use whole fat milk.

•  Make your own Pickled Cucumbers. Great as a snack, on the go or on the side. Long lasting and packed with healthy enzymes  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Kombucha. Easy to make, refreshing but more importantly, great for you.

 •  Make your own sweets, like my…Moose Mounds and In-the-freezer-Cookies (Check out my CD, “Secret Spoonfuls” for this and other great recipes). Wait ‘till you taste these

•   Make your own Breakfast. Start your day with proteins like eggs and bacon fried in bacon fat (nitrate free and free range, of course!). Try this instead of cereal, toast or bagels.

•   Make your own Breakfast Smoothie. (Check out my CD, “Secret Spoonfuls” for this and other great recipes) Fast, delicious and easy.

•  Make your own Mayonnaise. Use raw eggs, olive oil, mustard and lemon juices. Avoid soybean, corn, safflower and canola oils and instead use almond oil.  Inexpensive, quick, gourmet and nutritious.

•  Find your own Dairy Farmer and drink local raw milk! Ask around at Farmer’s Markets and small farms.

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