Archive for September, 2009

Homemade Naan Bread

We love Naan Bread and this is a very easy recipe.  We grind our own whole wheat flour and depending on my mood (and how much flour I have ground), I use all whole wheat or ½ whole wheat and ½ unbleached white flour. If you buy your whole wheat, I recommend organic whole wheat pastry flour as it’s lighter for baking. This recipe makes 8 big, or 16 small pieces of naan bread. If you don’t have three teenaged boys at home, like we do, feel free to cut the recipe in half. You can also take ½ of the dough and put it in the refrigerator, instead of letting it rise.  It will last up to a week and you can take the rest out, let it rise and bake another day.  You will be surprised at how easy these are to make.  You do need a pizza or hot stone.  We got one a few years ago for $10 and use it all the time. You can use them for breads, pizza, even to reheat any kind of bread.


2 ½ cups lukewarm water

2 tsp dry active yeast

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Raw Milk Vanilla Ice Cream

We drink raw milk, and we make fresh kefir with it too.  This summer I decided to make raw milk ice cream. It was delicious.  Note: I do use raw eggs in this recipe.  If you use raw eggs it’s at your own risk. I only use local organic eggs – soon to be from our own back yard chickens.  If you are not comfortable using raw eggs the recipe works well with pasteurized eggs, like eggbeaters, too. I’ve made it both ways.

If you want to read more about why we love real, raw milk, click here:

I’ve made many types of ice cream and with many recipes you need to make the mix and then chill it for a few hours or overnight.  This recipe is super easy because you just mix it and put it in your ice cream maker.

If you’ve never made your own ice cream it’s really worth the effort.  You can find many different machines, including an attachment for your Kitchen Aid mixer, that make great ice cream.

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Jeffrey M. Smith – Everything you have to know about GMO’s

Jeffrey M. Smith, the brilliant author of Seeds of Deception has released a wonderful video, called Everything you HAVE TO KNOW about Dangerous Genetically Modified Foods.

You can watch the video here or at his site,

Everything You HAVE TO KNOW about Dangerous Genetically Modified Foods from Jeffrey Smith on Vimeo.

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Beef – or Bison – Stew

This is our favorite stew recipe.  For very special occasions I make it with Irish Soda bread.  I’ll share that recipe next time I make it.

It’s even better the next day, if there’s any left over.  For the meat I always use grass fed beef or bison. This recipe is adapted from the Joy of Cooking basic beef stew recipe.

2 pounds boneless stew meat  (beef or bison)

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Food is Power and the Powerful are Poisoning Us

by Chris Hedges

Our most potent political weapon is food. If we take back our agriculture, if we buy and raise produce locally, we can begin to break the grip of corporations that control a food system as fragile, unsafe and destined for collapse as our financial system. If we continue to allow corporations to determine what we eat, as well as how food is harvested and distributed, then we will become captive to rising prices and shortages and increasingly dependent on cheap, mass-produced food filled with sugar and fat. Food,

along with energy, will be the most pressing issue of our age. And if we do not build alternative food networks soon, the social and political ramifications of shortages and hunger will be devastating.

The effects of climate change, especially with widespread droughts in Australia, Africa, California and the Midwest, coupled with the rising cost of fossil fuels, have already blighted the environments of millions. The poor can often no longer afford a balanced diet. Global food prices increased an average of 43 percent since 2007, according to the International Monetary Fund. These increases have been horrific for the approximately 1 billion people-one-sixth of the world’s population-who subsist on less than $1 per day. And 162 million of these people survive on less than 50 cents per day. The global poor spend as much as 60 percent of their income on food, according to the International Food Policy Research Institute.

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Homemade Spanish Rice

This Spanish rice is great as side dish to any number of Mexican recipes.  I most often make it for ‘Burrito Night’.  I make rice, beans,  grass fed beef or organic chicken, guacamole, salad and shredded cheese and everyone takes what they like on either a tortilla (whole wheat, Ezekiel or organic white) or just served on a plate. Once I made it myself, I’d never use a boxed Spanish rice again, and it’s so easy.  It’s a great crown pleaser!


    * 2 quart sauce pan or 12 inch frying pan, with tight fitting lid

    * 2 cups organic long grain brown or white rice

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Tender Grassfed Meat Cookbook Review

One of my new favorite cookbooks!

About 5 years ago, as I started to learn more about how factory farms were treating animals in this country, I started looking into buying grassfed meat.  Grassfed meat is raised on pasture, not on feedlots. They eat and are raised as nature intended eating grass. Cows, bison and lambs are herbivores and are not supposed to be eating grain, it makes them sick.

So we started buying grassfed beef, lamb and bison. Everyone in the family loved it but it was challenging to cook as it’s not as fatty as feedlot beef, but it’s much healthier, and tastier so we kept experimenting. I wish we had this cookbook then. It’s a wonderful cookbook about cooking healthfully and has many recipes for beef, bison, lamb as well as marinades and side dishes. We base a lot of our cooking on the Nourishing Traditions Cookbook by Sally Fallon and Mary Enig (also highly recommended) and this book is a wonderful companion book. The same principles are used and the recipes we’ve tried have been delicious. I learned new techniques that have made a big difference, especially for cooking bison.

The recipes are broken up into easy to find sections. Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques. There’s a lot of detailed information here that makes the recipes even easier.

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Growing Local Farm Movement is Expanding to Meat

It’s great to see articles like this in the mainstream media.  Local, sustainable farmers are the most important people in having a safe and healthy food supply – Mom

By Wes Little

ELBERTON, Georgia  — In a parking lot in suburban Atlanta, customers mill in the summer heat, waiting for freezer bags full of beef, pork, chicken and other meats.

Tim Young raises cattle, pigs, chicken, turkeys and more on his “beyond organic” farm.

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