Friday, July 31, 2009

Another Iron in the Fire--EzineArticles

Ok, everyone bear with me as I add another iron to fire.  I have signed up for EzineArticles 100 Articles in 100 Days Marathon!  Like I needed More To DO!!  I am really enjoying writing articles though and sharing what I've learned about Healthy Foods, Herbs and Traditional Diets.  I will continue to post here.  I see I'm getting viewers from several countries consistently.  Sign on to the Followers list to the left!  Leave some comments and let me know what you think about my posts!  Wish me luck, I'm off to gather my ideas.

Monday, July 27, 2009

Fresh Eggs

Fresh eggs from pastured chickens--have you ever had any?  I grew up on them and didn't give it a thought back then. Then life took me here and there so I was dependent on the grocery stores.  I noticed a subtle change over the years in these eggs, but it wasn't until I was able to have my own chickens again that I figured it out.  The yolk in store bought eggs was the familiar pale yellow with a bland taste, but when I cracked open our fresh eggs, the yolk was a beautiful deep gold and bursting with flavor.  I had forgotten how good those eggs were! 

Why such a big difference?  Well, supermarket eggs are from chickens that are confined in cages only big enough for them to turn around in.  They are fed a grain-based mash or pellet diet filled with antibiotics, drugs and synthetic vitamins.  And they are kept in large factory building settings. 

Pastured chickens are allowed to run around outside in the fresh air, soaking up the sun which produces vitamin D in their eggs.  Chickens are born scratchers.  They love to scratch in the dirt and peck.  What are they pecking?  Little bits of gravel (which helps them digest their food), fresh greens, bugs, and seeds.  A happy healthy hen is one who is out in the yard clucking, pecking and scratching.  The proof is in the egg! 

Thursday, July 23, 2009

Raw Milk vs Pasteurized

I just finished my article for EzineArticles on the health benefits of raw milk.  I thought I would pass on a few quick facts for those that are interested. 
  • Raw milk is an immune system booster!  It has lots of enzymes and amino acids and it is easy to digest.
  • Lactose intolerant?  No more-- after you drink raw milk it changes to lactase which is easily digested.  You may just be intolerant to pasteurized milk.
  • Vitamins A and D.
  • Loaded with calcium.
  • Long proven history of use--about 8-10,000 years or so.
  • In the early days, even the Mayo Clinic used raw milk from nearby farms to cure many diseases. 
Raw milk is delicious and healthy.  Find a homesteader near you and try it out.  In the meantime, read this article by Dr. Ron Schmid, ND to learn more.  Tomorrow's newsletter is on culturing milk products.  If you haven't signed up for the free weekly newsletters click here The Natural Living Site and sign up today.

Tuesday, July 21, 2009

Grapefruits, Lemons and Limes

These are great fruits to keep around during the summer to keep you cool and give you plenty of vitamin C.  Eat a grapefruit mid-morning or at lunch.  In the afternoon, cut a lemon or lime in half.  I use 1/2 a lemon or lime, but some may like a whole one during the day.  Squeeze the juice into your water, add a pinch of sea salt to taste.  Sea salt has trace minerals.  It's not like table salt.  Your body utilizes all the minerals in the sea salt.  Don't forget to eat the pulp of the lemon or lime.  Remember, eat the whole food because it is packaged with all the nutrients that work synergistically. 

All 3 of these fruits are loaded with vitamin C.  This is a great way to keep your immune system boosted all summer long!

Friday, July 17, 2009

Living the Young Writer's Life

Just want to welcome a fellow blogger, Shiloh, to the world of blogging.  She is pursuing her dream of a writing career and has started a blog about being a young writer and living healthy on a budget.  If you have a moment please visit her blog and show support to our young people for changing their own lives in this hectic world of fake and unnatural foods.  They are the future and have the potential to change future generations with their food choices today.  Good luck in your endeavors Shiloh!  Living the Young Writer's Life

Monday, July 13, 2009

Broiled Tomato Sandwich

This makes a quick summer sandwich that is fulfilling.  Include the hard boiled egg for protein and the avocado for a natural healthy fat.  This makes for a quick meal.  I've made it for lunch, supper and even a late breakfast.  This is tasty anytime of the day.

2 slices sourdough or rye bread
1 slice from large tomato
1 slice from large onion
2 slices Gruyere cheese
Italian Dressing -- homemade  (see earlier post)
1 avocado, sliced
1 hard boiled egg, sliced

Preheat toaster oven to broil.
Toast the 2 slices of bread in a toaster.
Lay the toast on the broiler pan.  On 1 piece layout the cheese and top with onion.  On the other piece lay the tomato slice.  Drizzle a bit of Italian Dressing over the onion and tomato.
Place in the broiler until the cheese melts and then remove.
Top with slices of avocado, hard boiled egg, and a sprinkle of sea salt.

Wednesday, July 8, 2009

Healthy Fats

Some may wonder why I use lard, butter and bacon grease. These are fats our ancestors have always used and are far healthier than margarine that was "invented" in the last 100 years. A little known fact is that heart attacks became more prevalent after margarine was introduced into our diets. Read Sally Fallon's book "Nourishing Traditions", Weston Price's book "Nutrition and Physical Degeneration" for more in depth information. I am now experimenting with coconut oil and so far I like the taste of it. I will comment more on it after I have used it for awhile. One thing I have noticed is that my skin is already softer just from taking 2-4 Tablespoons of coconut oil a day before meals. I'll be covering more about fats in my upcoming newsletter. If you haven't subscribed yet, you can go to The Natural Living Site to sign up for my free weekly newsletter

Monday, July 6, 2009

Simple Fajitas with Mashed Potatoes

We call this dish Fajitas, although I do it a little differently than restaurants do.   My husband recently added the mashed potatoes to the recipe and it turned out tasty and very filling.

1 beef roast
1 onion
1 package portabella mushroom fillets
1 bell pepper
mashed potatoes

Cut the onion in slices, the mushrooms in small chunks, and the pepper in slices.  Put in a cast iron pan with a little lard, bacon grease or butter and sautee.  Stir fry till browned.

Cut the roast in bite sized chunks.  Put in cast iron wok with a little lard or bacon grease.  Stir fry till browned, then cover on high heat till tender.

Put on butter fried tortilla with mashed potatoes, sour cream, guacamole, avocado, and shredded cheddar cheese.

Saturday, July 4, 2009

Happy Independence Day!

Hope everyone has a Great 4th and delicious cookouts.  Be careful and have fun out there!  I'll be back next week to blogging again.