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Cheese Making for Beginners

Cheese Making for Beginners
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Sticks and Bones- A Praise of Bone Broth | Artemis Herbals Mmmm the warm smell of nourishing bone broth fills my home with its rich scent and heady perfume. The combination of roasted bones and aromatic vegetables mingle for hours, and I mean hours, slowly extracting every last bit of yummy goodness. Can mere writing extol the virtues of something so primal, so deeply nourishing and satisfying? I don’t know, but I feel bone broth is such an important thing to share that I’m going to attempt it. Here we go! Introduction to broth Bone broth has been made for thousands and thousands of years, transcending cultural bounds and is found amongst nearly all traditional cultures the world over. Benefits Ok so we’ve espoused the flavors of bone broth and talked a bit about how to enhance the flavor even more but what about the health benefits? See that spoon practically standing up? Adequate nutrition is vital to our health. Bone broth is also extremely economical and can be made for mere cents. The Sticks The broth 5lbs bones (roasted or unroasted)

How To Make Butter In Just Minutes Recipe This very interesting video tutorial of how to make butter in just minutes recipe really shares the science behind the process so you fully understand what is happening. Robert Krampf shows how to make some homemade butter in just a few minutes of shaking it in a mason jar. If you want to make your own butter this is about the easiest method I have ever seen. A simple combination of salt and pepper, fresh thyme and chives, fresh (fuzzy) sage and lemon zest makes a delicious butter that is wonderful to add to hamburger being grilled. Please LOOK BELOW to read the remaining part of the article. Here are some ingredients you may want to add by themselves or in combination to make compound flavorful butter. BasilRoasted GarlicSun Dried TomatoBalsamic VinegarLimeJalapenoChipotleCilantroRosemarySageThymeLemonChivesOnionRed WineBrown SugarCinnamonVanilla BeanApple ButterPestoOrange ZestHoneyMustard Wooden Butter Mold – Easter Lamb, Medium Paderno World Cuisine Fresh Butter Maker

Food Combining The principle behind food combining is that different food classes require different enzymes, different rates of digestion, and different digestive pHs for proper digestion. If the foods of the different food classes are combined incorrectly, the specific requirements for their proper digestion tend to cancel each other. For example, flesh foods require an acid media for digestion, whereas milk is highly alkaline, so it can neutralize the acid required for digesting the flesh foods. Sprouted grains and vegetables, vegetables and low starches, and high and low starches are all generally easy to digest. Mixing starches and proteins leads to disease states. Sugars and starches cannot be eaten with proteins and acid fruits at the same meal. The large part of the diet should consist of vegetables, salads and fruit. All refined and processed foods should be eliminated, and only whole grains should be used. An interval of at least four hours should elapse between meals. Fruit Categories Acid Sweet

Proper Food Combining Allows For Ease Of Digestion & Utilization Of Food. Proper food combining is based on the discovery that certain combinations of foods may be digested with greater ease and efficiency than others. Clearly, some meals make us feel better than others. We may love our Thanksgiving Dinners, but I don’t know of anyone who feels great afterwards. Most people just want to take a nap. Proper Food Combining Has BeenStudied For At Least 100 Years The principle of food combining was first studied in the early 1900s by Ivan Pavlov. From 1928 to 1981, Herbert M. The Reasons Proper FoodCombining is Important Food combining is important because: (1) the amount of time for different foods to exit the stomach differs (See Table on Transit Times) and (2) different foods, particularly proteins and starches, require competing digestive environments. Digestive environment refers to the pH – the scale runs from 0 to 14 – with 7 being neutral, 0 being the most acid, and 14 being the most alkaline. The Rules of Proper Food Combining The Food Combining Chart

Food Combining: The Little-Understood Secret to Optimal Health & Weight Revealed Steak and potatoes, tuna-noodle casserole, scrambled eggs with toast... these classic American meals are also classic examples of why the Standard American Diet is making us fatter and more prone to disease. After eating one of those traditional American meals, you might experience bloating or feel gassy, dehydrated or tired. No wonder! They violate all the principles of food combining. This meal might look healthy, but it actually cause weight gain and digestive problems. Many diet companies, like Weight Watchers and Jenny Craig, tell you to eat less and exercise more, with little regard towhat you actually combine together in your stomach. Many years ago, our ancestors worked hard at physical jobs and returned home each day to eat big meals of meat, breads, cheeses, and even sweets with no adverse effects. Over time, the introduction of antibiotics, pasteurization and processed foods, along with a lifestyle of constant stress, has damaged our inner ecosystems. Food Combining Details

Three delicious smoothie recipes that can do it all for your health - NaturalNews.com Saturday, June 21, 2014 by: Derek HenryTags: smoothies, recipes, health food (NaturalNews) One of the first transitions people make when choosing to adopt a healthy lifestyle is making smoothies. They are relatively easy to make, can deliver a serious nutrient punch, and are quite delicious when made properly. However, many people don't know what to combine for good flavor and serious health benefits. Look no further than these three smoothie recipes that can do it all. Ultimate superfood smoothie - 2 cups of raspberries, blueberries and blackberries- 8 oz of sprouted almond milk- 12 oz of spring or filtered water- 1 oz of pure, unsweetened cranberry juice- 1 tbsp of coconut oil- 1/2 avocado- 1 scoop of a greens formula (containing chlorella, spirulina and kelp)- 2 tbsp of soaked chia seeds- 2 tbsp of hemp seeds- 1 tsp of maca powder- 1 tbsp of cacao nibs- Stevia to taste (if desired) Happy hormone smoothie Coconut raspberry cream smoothie Cheers! Sources for this article include:

Back to Basics: How to Make and Store Flour | Survival skills, survival guns, survival guide Because commercial flour is so cheap and accessible, the art of making and storing flour at home is practically lost. However, store-bought flour has very little nutrition because the germ (which contains the nutrients and healthy oils) is removed during milling to extend the shelf life. Processed flour is also being linked to a number of diseases of excess such as obesity and diabetes. Wheat allergies and gluten (wheat protein) intolerance are also on the rise. Add these reasons to the fact that many people are trying to become self-sufficient and you’ve got the perfect reason to make and store your own flour at home. Another reason to mill your own flour is that, if you use specialty ingredients such as those listed below, it’s generally cheaper to buy the seeds or nuts than it is to buy the ready-made flour. The process of making flour isn’t overly complicated but it does require some extra work. Ingredients You can order all of these online or through specialty food stores. The Process

Natural Health and Organic Living Newsletter Home » Creamy Gua-Kale-Mole Dip Guac-Kale-Mole… The creaminess of guacamole with the addition of kale. A perfect guilt-free snack. • 5 kale leaves (organic), destemmed and finely chopped • 4 medium avocados • The juice of 2 small limes • 3 garlic cloves, minced • 1/2 red onion, finely chopped (about 1/2 cup) • 1 jalapeno, cored and finely chopped • 3/4 cup organic cilantro, finely chopped • 1 roma tomato, finely chopped (about 1/2 cup) • 1/2 teaspoon Himalayan crystal salt 1. 2. 3. 4. 5. Sweet chestnuts - gathering, peeling, roasting and cooking | Farm In My Pocket Sweet chestnuts are a traditional forager’s treat, and are oddly under-used in the UK which means there is rarely any shortage of them for gathering from the wild. Make sure you have gloves with you to avoid the spines, and lay the nuts out in a single layer as soon as you get home to stop them going mouldy. Chestnuts should be used within a week, and can be baked, roasted, boiled or microwaved. Remember to cut a slit or cross in them to stop them exploding when they are cooked. Edible sweet chestnut (left) and poisonous horse chestnut (right) The delicious aroma of roasting chestnuts is a true winter delight, but this wild food – essentially free if you just go out and look for it – is not as popular in Britain as elsewhere in Europe. Chestnut trees are not usually planted as part of an edible garden, except by the truly far-sighted. Andy says... If you’re lucky enough to have a sweet chestnut tree within striking distance, they’re a forager’s dream. Storing chestnuts Preparing chestnuts

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