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Did you know that in 2009, the USDA reported that 93% of soy, 93% of cotton, 86% of corn and 90% of canola crops were genetically engineered?  It is estimated that 80% of packaged foods in US grocery stores have GMO  (genetically modified organism) ingredients in them!

Even though over 30 other countries have banned or put restrictions on GMOs, here in the US they don’t even have to be listed on labels!!  I should be able to know what I am feeding my family!  The FDA needs to require labeling of GMO products!

If you don’t know much about genetically modified foods, the Food, Inc. documentary is a great way to learn more.


New Raw Milk Dairy

There is a new raw milk dairy in “town”!  They are going to be making cheese and butter in the near future but milk is available now for $4.00 a gallon.  They are planning on switching to glass jars soon.  (yay!)

For those in this area, here is the info:

Dry Valley Dairy
100 Dry Valley Road
Forestburg, TX  76239
940-964-2549 dairy
940-768-9030 cell

Ready for Strawberries!!!

I just saw that Young’s Orchard is up and running!  They are a U-pick strawberry farm that we went to last year that had amazing strawberries!  (They grow a lot of other produce as well.)  I don’t know if this is always the case, but last year when we went, they had not sprayed their strawberries.  We picked enough to freeze several bags of extras for smoothies.

Check them out!  They are about 15 minutes east of Wichita Falls.

Hurray for our new bulk and natural foods co-op!!!

It has finally arrived….Azure Standard natural and bulk food co-op made it all the way down to Texas!  We had our first delivery on Saturday and everything was great!  This area had a co-op a few years ago but it went out of business (twice).  This co-op has fresh produce along with all the other great things available.  If you don’t know of any co-ops in your area, you might check and see if Azure is coming your way!

The Marvelous Sweet Potato

We had one of my favorite quick meals tonight.  A baked sweet potato w/ lots of raw butter and celtic sea salt with a big green salad and a big glass of raw milk.  I was looking at the pamphlet that came in the sweet potato box and it said this: 

The sweet potato deserves to be on the highest perch because it is a nutritional powerhouse with 4 ounces of cooked pulp supplying 2 grams of protein, 3.4 grams of fiber, 24.6 mg of vitamin C, 28 mg of calcium, 22.6 mg of folic acid, 20 mg of magnesium, 348 mg of potassium, and a whopping 21822 I.U. of vitamin A.  That’s mighty impressive for only a half cup serving.  The skins, which are completely edible, add even more fiber.

It is also on “The Clean 15” list which states:  All the produce on “The Clean 15” bore little to no traces of pesticides, and is safe to consume in non-organic form.

I never had sweet potatoes when I was a kid because I only saw them at my aunt’s house at Christmas with marshmallows and brown sugar.  They just looked gross to me!  Now, we love eating them raw (I like them better than carrot slices),cut in sliced and tossed with olive oil w/ celtic sea salt then baked in the oven, and of course just as a baked potato w/ butter and sea salt.

If you’ve never eaten a sweet potato with out marshmallows and brown sugar, give it a try!  I bet you’ll love it!

Sourdough update

I’ve made two batches of the sourdough English muffins.  The first turned out okay, but my griddle portion of my stove is too hot even on its lowest setting.  The outside overcooked while the inside was still doughy (is that a word?).  My second attempt this morning was soured overnight and so they had a stronger sourdough flavor which I liked.  It wasn’t too strong, just had a good flavor.  I cooked them in my cast iron skillet on a pretty low setting and they did much better.  I’m going to try again and add a little more flour this time.  They are hard to transfer into the skillet.

Love soaked grains for breakfast!

Fall is upon us and hot breakfasts are appealing to me more that cold smoothies!  I like the fact that soaking the grains for breakfast is so easy.  We had Creamy Quinoa Friday morning and Blender Pancakes with real maple syrup, raw butter, fresh strawberries and raw whipped cream this morning.  Both were soaked overnight to neutralize the phytic acids and release nutrients for absorption.  Another hot breakfast favorite is soaking oatmeal in my Zojirushi rice cooker overnight and programming it to be ready in the morning when we get up.  All we have to do is add the fixings:  butter or cream, real maple syrup, cinnamon, and Super Seeds.  It doesn’t get much easier than that!

Update on Raw Food Changes

Here is an update on my raw foods adventure. 

 The green smoothies have been a success and we still have them for breakfast several mornings a week.  I’m not sure how I will feel having a cold breakfast when the weather turns cold but hopefully we will keep it up.  I’m sure we will add more soaked hot cereals.  Irish porridge, cream of brown rice, and creamy quinoa are some of our favorite cooked cereals.  I did make raw granola that we mix with yogurt (made w/ raw milk) and eat for breakfast or lunch. 

Lunch is usually leftovers or a roll w/ cheese and fruit.  If we eat breakfast late, we just snack on fruit midday.  I want to try to make some raw soups in the Vita-Mix as the weather cools off.

We have a big green salad that we eat before the rest of our food at nearly every dinner.  The rest of the meal usually consists of a grain and some more veggies with the occasional piece of chicken or fish.  The raw dinner recipes were just to time consuming for me to fit into my normal day.

I have decided to try to make most of our snack foods raw.  There is a recipe for raw tortilla chips that I want to try out soon. 

I’m not sure what our raw percentage is but I figure we are getting more raw than we were before.  When we have cooked foods, I try to make sure they follow the Nourishing Traditions guidelines.  I’ll post how the raw tortilla chips turn out!

Trying out raw foods

We have decided to incorporate more raw foods in our diet.  Ideally, we would like to get up to 80% raw but will take it slow.  A lot of raw foodists are vegan, but I do not plan on giving up raw dairy.  We have a great source for raw milk and I am able to make my own butter, yogurt, kefir, buttermilk and some cheeses from the milk.  I also will still occasionally have free-range, grass fed beef and free-range chicken as part of our cooked foods.   I will continue to make our cooked foods using the Nourishing Traditions methods as much as possible.

Our first change is adding green smoothies.  As beginners, we put in more fruit and less greens while our taste buds get used to the “green” taste (and to make sure the kids will eat them).  The books I’ve been reading tell you to start out adding the healthy things, and not worry about taking away foods right now.  As your body gets nourished by the greens, it will start craving more of those types of foods.  I’ll let you know how that goes.  🙂

We  have several raw food books and I’ve been trying out recipes.  What I’ve discovered is that it takes a lot of planning and time if you are making actual meals!  My quest now is to find great tasting recipes that don’t take as long.  Last week we had several all or nearly all raw days, but had a cooked meal on Friday night.  It was a big green salad with grilled asparagus and angus beef patties w/ raw cheese.  Except for the squash spagetti, it was the easiest meal of the week!  I’m going to start some breakfast cereal in the dehydrator and see if we can get rid of our cheerios and organic granola which are two of  the main processed foods we use regularly.   The other thing I’m going to try to replace are the organic tortilla chips we eat.   There is a recipe in Raw Food Real World  that you make in the dehydrator.