Thursday, March 14, 2013

Sweet update

Way back in June 2011, I posted that I would:

  • use mostly raw milk
  • eat beef from traditional Devon cows
  • enjoy the company of our own free-range chooks...
  • ...and put their eggs to good culinary use
  • grow heirloom vegetable varieties

So how did I do? Not too badly, actually. We've been drinking raw milk daily and eating the beautiful beef from Rannoch Meats several times a week. Sadly, the chooks didn't eventuate, nor did the heirloom vegetables, but we did achieve many other things that were not on the list:

  • Went sugar-free for a year
  • Frequently baked sour dough bread
  • experimented with fermented veggies
  • Brewed water Keffir 
  • Presented speeches on the Weston Price Foundation, and the effects sugar has on your body
  • Written a recipe book of family recipes (sorry, available to family only)
And of course, learned lots in the process. 
Such as: 
  • Sugar alone isn't the enemy. Processed foods do more damage than a moderate (by which I mean no more than 8 or 10 grams, three times a day) sugar intake. 
  • Don't give up on making sour dough if it tastes too strong. Each loaf tastes better than the last.
  • My kids hate fermented veggies, no matter how much I disguise them. (But they do eat fermented tomato ketchup!)
  • Too much nitrogen in the soil will prevent your broccoli from forming heads.
  • Custard made with raw milk keeps better than it's pasteurised milk counter-part. (raw cream doesn't seem to curdle as readily as pasteurised cream, either) Not really surprising when I think on it. 
  • Water keffir is awesome! It can take on so many different flavours, and I can get the kids to drink it provided it is blackcurrant flavour! I'm planning on a herb-scented grape juice one soon.
  • No matter how many times you proof-read something on a laptop screen, errors will creep into the hard copies.
I'm pretty happy with that :)

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