Gifts made by hand are so special. They are infused with love because you took the time to slow down and MAKE something which is so rare these days. They are also precious because you infused them with your creative talents, and that is priceless. Here are some ideas for your very own DIY Christmas!
Here's my latest video where I go over my top 4 Superfoods that I consume daily!
What exactly is a SUPERFOOD?
A superfood is a nutrient-rich food considered to be especially beneficial for health or well being. As we know, essential vitamins and minerals are required for many bodily processes. Superfoods provide these nutrients but they are often found in very high levels, or as part of a particularly impressive array of essential amino acids, vitamins, minerals and antioxidants packing into the one food.
As a result of their unique nutritional composition, superfoods have often been used traditionally in medicine and are frequently subject to research as it is believed they can offer some therapeutic effect beyond that of your average fruit or vegetable. Impressive!
In case you're one of those people who prefers to read over watch, I will summarize:
WOLF BERRIES (Goji)
Used for over 2000 years in Chinese Medicine, wolf berries are an excellent source of anti-oxidants which fight free radicals ~ substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. Antioxidants act as "free radical scavengers" and help repair damage done by these free radicals and prevent future damage. Many of the most common health problems are all contributed by oxidative damage. Antioxidants may also enhance immune defense and therefore lower the risk of health issues.
Goji berries were used in ancient Chinese medicine for thousands of years to treat a number of ailments ranging from liver and kidney problems to issues with the skin, eyes, immune system and digestive tract.
The long-term consumption of goji berries has traditionally been linked to improved immunity and longevity. Communities eating them were thought to live longer and were said to enjoy relatively ailment-free lives.
The Yellow River flood plain where the Ningxia Wolf Berry (which is used in Ningxia Red), derives its water from the Himalayan mountains. The water from these mountains is charged with an unprecedented assortment of minerals and organic nutrients.
Some highlights of the nutritional composition of Wolf Berries…
* A “virtual vitamin capsule in the form of a fruit”, the Wolf berry contains over 21 essential minerals
* High quality protein source ~18 amino acids ~ and it’s a fruit!!
* Extraordinarily high levels of thiamin (B1), niacin (B3) (and vitamin C in the fresh fruit)
* High levels of antioxidants including the carotenoids beta-carotene and zeaxanthin, these scavenge free radicals in the body protecting our cells from oxidative stress
* The Ningxia wolf berry’s mineral profile and mineral balance are unparalleled. Minerals (calcium, zinc, copper, chromium, magnesium, potassium and manganese) are important for many bodily functions, but they must be properly balanced. The Ningxia wolfberry contains ideal mineral proportions: almost 1:1 magnesium to calcium, 2:1 zinc to copper, and 8:1 potassium to magnesium ratios.
* Contains essential fatty acids which we need to obtain from our diet, these help with anti-inflammatory pathways and support our nervous system
* Good Source of Polysaccharides – The unique combinations of polysaccharides present in goji berries - so-called Lycium barbarum polysaccharides (LBP’s) after the berry itself, have also been subject to research and are thought to be responsible for many of the potential benefits. These are thought to exert antioxidant activities and may have some positive effects on our blood sugar regulation, weight management and immune function.
* Ounce for ounce, goji berries offer more beta-carotene than carrots and more iron than soybeans and spinach, which makes them a great source to help stave off iron deficiency.
What is Ningxia Red?
Young Living's Ningxia Red is an amazing, energizing, fortifying nutrient drink for the whole family. It’s the only nutrient drink on the market that combines whole wolf berries (also called goji berries) of the highest quality and pure, therapeutic-grade essential oils into a single beverage that tastes as good as it is for you.
It’s made with several SUPERFOODS including whole wolf berries, as well as blueberry, aronia, cherry, pomegranate, and plum juices. Ningxia Red also contains natural stevia extract, grape seed extract, pure vanilla extract, and orange, yuzu, lemon, and tangerine essential oils.
50% of NingXia Red consists of pureed whole Wolf Berries!!
MACA
Maca is a type of cruciferous vegetable native to the Andes of Peru. It is an “adaptogen,” a name given to certain herbs, plants and natural substances that help the body naturally adapt to stressors like a busy schedule, demanding job or illness.Not only that, but maca provides a host of important micronutrients and is jam-packed with antioxidants, and it has been shown to improve sexual health, balance hormone levels, and boost energy, mood and memory.
Maca Root Benefits 1. Rich in Antioxidants: Maca root acts as a natural antioxidant, boosting levels of antioxidants like glutathione and superoxide dismutase in the body. Antioxidants help neutralize harmful free radicals, fighting off chronic disease and preventing damage to cells. 2. Enhances Energy, Mood and Memory 3. Improves Female Sexual Health Those who regularly use maca powder report that it makes them feel more awake, energized and driven, often relatively quickly after beginning to use it. Plus, maca can help increase energy without giving you the “jitters” or a sense of shakiness like high level of caffeine can.Several studies have also found that maca root benefits memory and focus. Multiple studies have confirmed that maca benefits female sexual health. Maca root may be able to improve sexual dysfunction and boost sex drive in women. Maca root benefits both psychological symptoms and sexual function in post-menopausal women. In fact, maca was able to reduce menopause-associated depression. Maca is also able to balance female sex hormones and has even been shown to alleviate symptoms of menopause. Balancing hormone levels is crucial to many aspects of reproductive health and can help reduce symptoms like infertility, weight gain and bloating.
ASHWAGANDHA
Ashwagandha is an adaptogenic herb that’s popular in Ayurvedic medicine. It has been used for more than 2,500 years. Ashwagandha is valued for its thyroid-modulating, neuroprotective, anti-anxiety, antidepressant and anti-inflammatory properties, which are just some of its many benefits.
In India, it is traditionally used to strengthen the immune system after illness. It’s also been referred to as “Indian ginseng” because of its ability to enhance your stamina and work as a natural stress reliever, and those aren’t the only benefits of ashwagandha.
There have been over 200 studies on ashwagandha benefits, including the herb’s ability to:
* Improve thyroid function
* Treat adrenal fatigue
* Reduce anxiety and depression
* Reduce stress
* Increase stamina and endurance
* Prevent and treat cancer
* Reduce brain cell degeneration
* Stabilize blood sugar
* Lower cholesterol
* Boost immunity
TURMERIC Turmeric grows in India and other Southeast Asian countries. It is a member of the ginger family. The dried root of this plant is ground into the distinctive yellow powder, giving it the name golden spice.
Why is turmeric good for you? There are several chemical compounds found in this herb, known as curcuminoids. The active substance is curcumin. Curcumin is what makes turmeric a functional superfood.
1. May Slow or Prevent Blood Clots 2. May Reduce Depression Symptoms 3. Fights Inflammation 5. Arthritis 6. Could Treat or Prevent Certain Cancers
4. Boosts Skin Health
How Do I Take These Superfoods?
The most delicious and convenient way to enjoy Wolf Berries is by drinking Young Living's Ningxia Red! It's the highlight of my morning and I drink it as soon as I wake up.
The Maca, Ashwagandha & Turmeric I enjoy in my smoothies, or drinking it as Golden Milk.
Interested in learning more about natural solutions for women's health and beauty? Join Keeping It Real Natural Living FB group! It's the home of my FREE Detox Your Diet in 7 Days Challenge too!
I spent the last month keeping my eyes peeled for the organic chocolate easter bunnies I buy every year for the boys. They were nowhere to be found. I searched online. I had scouts looking in Montreal. I had a tip that a health food store in the city was selling dark chocolate bunnies, but when I showed up hoping they had the milk chocolate versions too I discovered that even the (wax crayon-like) dark chocolate ones were sold out. So in addition to being unable to find organic chocolate easter eggs for our egg hunt (as usual), this year I even had no bunnies.
It was time to take matters into my own hands. I picked up a stack of organic milk chocolate bars, a fancy new egg shaped candy mould, and some fancy foil wrappers for the eggs. I made my own.
It's really ever so simple. You melt the chocolate in a double boiler, pour into lightly greased moulds, freeze for a few minutes, then pop them out.
Making the eggs was simple too - I just heated a saucepan on the stove, held the flat end of an egg on it until it melted a bit and then pressed another egg onto it really hard until it stuck. I have to say I was pretty darn proud of myself.
Since I've been on an experimental no dairy, no gluten diet I decided I needed a chocolate treat to celebrate the Spring Equinox too.
This here is the one of the BEST desserts ever. I kid you not.
CHOCOLATE PEANUT BUTTER PIE
Makes a 9" pie or tart pan
Crust:
1/2 cup organic unsalted roasted peanuts
6 Tbsp hemp seeds
3/4 cup coconut
1/8 tsp sea salt
8 soft dates
1 1/2 tsp vanilla
1 Tbsp maple syrup (optional)
Method: Soak the dates for the caramel layer in hot water while you make the crust. Grease your tart pan or pie plate with coconut oil. Process just the peanuts into a coarse meal in the food processor. Add the hemp seeds, dates, 1/4 cup coconut and the salt and pulse until the dates are incorporated. Add the rest of the coconut, as well as the vanilla, maple syrup, and process until doughy. Press the dough into the pan.
Caramel Layer:
1 cup soft dated (about 11 - soaked in hot water for 15 minutes)
2 Tbsp organic unsweetened peanut butter
2 Tbsp coconut oil
1/2 cup almond or coconut milk
pinch of sea salt
Method: Drain the soaked dates. Puree them in a blender or food processor along with the rest of the ingredients. Spread onto the crust. Place in freezer for 15 minutes before adding the mousse.
Chocolate Mousse Layer:
1/2 cup full fat coconut milk
2/3 cup dark or semi sweet chocolate chips
2 Tbsp peanut butter
2 Tbsp coconut oil
2 tsp vanilla
1/8 cup maple syrup (depending on how sweet you like it)
Method: Heat coconut milk until it is almost boiling. Pour into a bowl and whisk in the chocolate chips. Then add the rest of the ingredients. Pour onto the chilled caramel. Freeze until set and serve frozen.
It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.
A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!
PORK CUTLETS
4 pastured and organic pork loin cutlets
1 cup apple cider vinegar
1/4 cup sprouted or gluten-free flour
2 tsp sea salt
fresh black pepper
2 eggs
2 cups sourdough or gluten-free breadcrumbs
lard, coconut, or avocado oil for frying
Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.
Remove from vinegar - rinsing is optional. Dry with a towel.
Heat your oven to 200*F and place a tray inside.
Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.
Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.
Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.
Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.
Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!
Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.
Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.
CHEWY CHOCOLATE CHIP & OATMEAL COOKIES
(Gluten-Free/Dairy-Free/Egg Free)
1 1/2 cups rolled oats
6 Tbsp nut butter of choice (I used almond)
1/3 cup maple syrup
1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)
pinch of sea salt
2 tsp ground cinnamon
Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.
If you're one of those people who has to avoid dairy and miss butter on your toast real bad, this spread is for you. Every piece of toast needs some sort of salty goodness on it to make you feel like all is right with the world. And it is my friends, it is.
TAHINI MISO SPREAD
3/4 cup organic raw tahini
1/4 cup organic white miso
2 Tbsp nutritional yeast flakes
Method: Put all ingredients into a bowl and stir until well blended. Keep refrigerated.
I had an urge to launch a Pop Up Bakery the other day, so I did. Basically I put the word out that I was offering Sourdough Bagels and Date Squares for sale in a few days and would meet people at the local farmer's market to deliver. So today was baking day. And here are the awesome Date Squares I made.
DATE SQUARES
This recipe makes one 3 L (13 X 9 X 2") rectangular baking dish of very thick date squares, or you can do what I usually do and make one large 3 L pan of them and a smaller 2 L (8 X 8 X 2") pan of thinner ones. Just be sure to make a bit more filling if you are making 2 pans.
1 1/2 cups organic flour
(sprouted if you have it - I usually use a mix of whole grain and unbleached)
1 tsp baking soda
1 tsp sea salt
2 cups organic unsalted butter
2 cups organic coconut sugar
5 1/2 cups organic rolled oats
1 pound dates (more if making two pans)
water to cover
Method: Preheat oven to 325*. Put the dates in a saucepan with enough water to cover about half of the dates. Bring to a boil, then reduce and simmer the dates until water evaporates and dates can be stirred into a jam like consistency.
Combine the flour, baking soda, sea salt, sugar, and oats in a large bowl. Stir well to combine. Cut in the butter, and using both hands rub the butter into the flour mixture until very well combined. Press half of this mixture into the bottom of your pan(s). Spread with the date puree. Top with the rest of the oat mix and press gently. Bake in the oven for about 30 minutes. Let cool completely and then cut into squares.
You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers.
MEATBALLS
2 pounds grass fed ground beef
2 pastured organic eggs, lightly scrambled
3/4 cup sourdough breadcrumbs
2 medium organic onions, grated
3 cloves organic garlic, grated
1 small piece grass fed liver, frozen and grated
sea salt and pepper
chopped garden herbs (parsley, chives etc)
Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together.
Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.
I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.
Mache and two kinds of endive
Purple cabbage and carrot sauerkraut.
Thinly sliced beet.
Thinly sliced carrot.
Feta cheese.
Soaked and dried sunflower seeds.
Seaweed - dulse, sea lettuce, and nori.
DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.
CRISPY ROASTED POTATOES
By far one of my family's favourite side dishes. So good we have never had any leftover.
6 Yukon Gold potatoes, diced
a free spoon full of extra virgin olive oil, lard or coconut oil
sea salt and pepper
large pinch paprika
a few pinches garlic granules or powder
about 3 Tbsp grated romano or parmesan cheese
Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.
A little road trip to the Annapolis valley happily resulted in the acquisition of a half bushel of peaches. I have to be honest, I've never had this many peaches to work with before so everything I made with them were delicious experiments.
Delicious Experiment #1: Peach Cherry Apple Fruit Leather
This one doesn't really need a recipe, I simply put a bunch of peeled and cut peaches in the VitaMix with some frozen cherries and a couple of chopped apples and pureed. Poured the puree onto dehydrator trays and dried them over night. Cut and store rolled in a sealed container.
Delicious Experiment #2: Peach Jam
Ok so this one was a bit of a flop because it turned out way too runny. The addition of a couple of chopped apples would have provided enough pectin to make this one awesome.
Delicious Experiment #3: Peach Crisp
A total winner.
PEACH CRISP
5 cups sliced, peeled peaches
3 Tbsp organic corn starch
1/4 cup maple syrup
Crumble Topping:
2 1/4 cups rolled organic oats
3/4 cup organic flour (I used sprouted spelt)
3/4 tsp sea salt
1 tsp cinnamon
3/4 cup organic sugar (brown or coconut)
3/4 cup organic butter
Method: Preheat oven to 350*F. Combine the peaches with corn starch and maple syrup in a large bowl. Pour into a 9" X 13" baking dish.
Using the same bowl you just did for the peaches, combine the oats, flour, salt, cinnamon and sugar. Cut the butter in a with a pastry cutter or your hands until every piece of oat is mixed with the butter. Sprinkle onto the peaches and bake in the oven for about 25 minutes.
I was honoured to be invited to present a workshop on fermenting at Bridgewater's Up!Skilling Expo last weekend. My first instinct was to share my absolutely favourite recipe for Dill Pickled Cucumbers and Beans with everyone because they are so easy to make, and taste amazing! It's hard to believe that this very classic (and healthy) recipe and method for making pickles has virtually disappeared from our kitchen cultures. Good thing fermenting is experiencing a serious revival because I honestly can't imagine life without these babies.
Like I discuss in the video, fermented beans and cucumbers are a great way to preserve fresh vegetables from your garden, while at the same time making them more digestible and inoculating your system with beneficial probiotics. Amazing eh?!
DILL PICKLES AND BEANS
via Lacto-Fermentation
a couple of handfuls of fresh organic string beans, stems removed and/or
about 6-7 organic pickling cucumbers
3 Tbsp unrefined sea salt
fresh organic dill blossoms
fresh organic garlic cloves, peeled
1/2 Tbsp organic mustard seeds
5 cups filtered water
clean mason canning jars
Method: Place a dill blossom, a couple of cloves of garlic, and the mustard seeds in the jar. Then fit in as many cucumbers or green beans as you can. In a glass measuring bowl, dissolve the salt in the water and then pour over the vegetables, being sure to cover them completely. Screw on lids and place the jar on a plate or in a bowl to catch any potential overflow, and place on your counter or on top of your fridge for about 3 days. You'll know they are done fermenting when the brine becomes cloudy and the vegetables turn a darker shade of green. Store in a cool place like a cold cellar or refrigerator. Enjoy!
What thoughts come into your mind when you hear the word milk? It's amazing how one word can cause such a ruckus these days. We all know that breastmilk is best for both mom and babe, but when it comes to consuming milk from an animal, the controversy begins. Regardless of whether or not you drink milk from a cow or an almond, it's very difficult to buy good quality milk. Here's why I don't by any milk from a store.
DAIRY: I am a big fan of dairy products. Clean, raw milk from grass-fed cows is a very healing, complete, and balanced food. Did you know that you could live exclusively off milk? Unfortunately, access to good quality raw milk is limited in most parts of North America, with many people having to resort to procuring it illegally. This is really unfortunate because people are more likely to get sick when they have to access much needed services and goods illegally. So, when it is in season and available, I get raw milk from my goats or a local farmer. I really try to avoid buying milk from the store, even if it is organic because the milk has been denatured. Store bought milk is skimmed, pasteurized, homogenized, and fortified with synthetic vitamin D. Not to mention the unsavoury living conditions of a dairy cow, most of who are kept in intense confinement, in individual stalls, on hard cement floors, hooked up to milking machines and forced to produce milk ten months out of the year. These same cows are usually fed GM corn and soy instead of their natural diet of grass or hay. Let's not forget the antibiotics and hormones that are given to cows who live in these un-natural conditions. Ok, so they don't use hormones in Canada, but you can bet they do in the US.
Pasteurization: Is a type of heat treatment that destroys much of the goodness in milk and makes the components of the fat less healthy. Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins, kills beneficial bacteria, and promotes pathogens.
Low Fat Milk: Milk and dairy products like yogurt and cheese can be very healthy food, but only if the milk contains all the fat. The butterfat in milk provides important vitamins like A, D, and K2, which are needed to help you absorb the calcium, phosphorus and other minerals in milk. The butterfat in milk also makes it much easier to digest and also less likely to cause illness.
- synthetic vitamin D, known to be toxic to the liver, is added to replace the natural vitamin D complex in butterfat. Non-fat dried milk is added to 1% and 2% milk as well, but unlike the cholesterol in fresh milk which plays a variety of healthy roles in the body, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
Homogenization: Is a process that breaks up the fat globules and evenly distributes them throughout the milk so they they do not rise to the top. This process unnaturally increases the surface area of fat exposing it to air, which causes oxidation and increases susceptibility to spoilage. Homogenization has been linked to heart disease.
You can start to see why the junk they are selling at the store is a bit of a turn off for me right? So what can you do if you want to drink milk, but only have access to the conventional store bought stuff?
1. Reduce your consumption of conventional milk. Find other ways to get your protein, calcium, and good fats from nuts, seeds, dark leafy greens, and free-range eggs. Include mineral rich bone broth into your diet daily. Supplement with Cod Liver Oil to get vitamins A & D as well as essential fatty acids.
2. Focus on cultured dairy. If raw milk is unavailable, you can still include cultured dairy products in your diet. The culturing of milk provides many of the benefits that the pasteurization removes from milk. Cultured milk products have added bacterial cultures which promote good digestion and a health intestinal tract, and are not associated with the same problems as drinking regular cow's milk. Your best bet is to make your own though, especially yogurt, because most commercially available yogurts contain skim milk powder and other thickeners. If you really look hard, you can find a few companies producing yogurt from unhomogenized milk and cultures only.
3. Look for organic un-homogenized milk. This is as good as it gets at the store. Hard to find, but it is out there.
NON-DAIRY MILKS
You may be one of the millions of people who prefer to just buy non-dairy milk, whether it's coconut, almond, soy, rice etc. Almond or other nut milks are fairly good options. They offer some good protein, fat, and calcium, along with other nutrients contained in nuts. One problem is that commercial nut milks are not made from soaked or sprouted nuts or seeds, which makes these products difficult to digest because they contain phytates which inhibit mineral absorption.
Non-dairy alternatives I do not recommend include soy and rice milk products. Soy disrupts sex hormones and is known as a phytoestrogen. This means that it contains natural compounds that mimic estrogens in our bodies. Soy also has known goitrogenic effects on the thyroid, which means it depresses thyroid hormone production. Soy also contains protease inhibitors, which frustrates the body's digestion of protein, and it contains phytic acid which prevents minerals from being absorbed in the body. Rice milk is pretty much just sugar water, and unfortunately most of these packaged milks usually contain poor quality, hard to absorb calcium, synthetic vitamins A & D, and other supplements to give them a nutritional profile similar to that of dairy. There is also the carrageenan found in most boxed non-dairy milks, which is associated with inflammation of the digestive tract. They are also usually loaded with unnecessary flavourings. sweeteners and thickeners too.
So what do I drink and cook with when I can't get raw milk? I make my own almond milk from organic raw European almonds. I also like to use canned coconut milk, which I often dilute with some water so it isn't so thick. I take fermented cod liver oil and drink homemade broth all year as well.
HOMEMADE ALMOND MILK
1 cup raw European almonds (unpasteurized)
4 cups water
2 organic dates, pitted
Method: Soak almonds over night in enough water to cover. In the morning, drain and rinse. Add almonds to a high speed blender with the 4 cups of water and dates. Blend on high for about 1 minute. Strain through cheesecloth or a nylon nut milk bag. Refrigerate.
I never thought I'd find something positive to say about the forest that was clearcut next to our farm. For years it was actually a part of this farm, until the old man who owned it died and the property was subdivided. He responsibly harvested his firewood off that land for years, and with a lot of respect and care. Unfortunately someone decided to sell the trees for profit and after a few years of growth, trees are coming back. And so are berries! For the last three summers I've tramped through the wilderness of the new growth and manage to collect enough berries to make a batch of wild berry jam. This time the kids came with me and were very eager to show me where all the "good" spots for picking were - as well as mossy patches for rest and renewal.
I am a big fan of pectin-less jams as I suspect the methods of manufacturing pectin are less than natural or healthy. Last year I made a lovely batch of wild raspberry jam sans pectin and it turned out great. Our harvest this year was composed of predominantly blackberries and huckleberries, with a few raspberries and blueberries as well. I've heard that blackberries are high in pectin and don't require the use of the packaged stuff to gel, so I hoped that since they made up the bulk of the bunch I'd end up with a nice thick jam. I was lucky, the jam turned out well. It was a small production though, just 4 jars. Since we had so much fun foraging today, maybe we'll go for another round in a few days.
WILD BERRY JAM with Honey
6 cups mixed wild berries, rinsed
3 cups local honey
Method: Place the berries and honey in a saucepan over medium heat. Bring to a rolling boil and cook, stirring occasionally for about 25-30 minutes. Spoon into sterilized canning jars, and heat process for about 10-15 minutes. Once opened, I find freezing the jam ensures that it won't go mouldy by the next time we are in the mood for a spoonful!
