Comments on: Nourishing Food Panel: Tips for Newbies

By: Debby

Debby — Sat, 16 Jan 2010 15:54:11 +0000

What an uplifting post – it’s wonderful to hear someone else talk about pleasing and serving their husband in a Christian way. This world just cannot wrap its mind around that fact that we should honor and serve our husbands. In exchange, my husband cherishes me. God is good!

By: Heather

Heather — Mon, 23 Mar 2009 08:53:57 +0000

Muffin Dad–
Make the broth. Once it is cooked, & you’ve smelled & tasted it, the ideas will come to you, never fear. If a recipe calls for water (making gravy, rice, soup, whatever), think about whether it would betastier made with broth–or broth & wine. (If you have Trader Joe’s available to you, check out their Charles Shaw wines (aka Two Buck Chuck)–$1.99/bottle, great for cooking, not bad for drinking, and cheaper than the nastiness sold as “cooking wine”.

By: Muffin Dad

Muffin Dad — Sat, 07 Mar 2009 01:45:47 +0000

I’m a newbie to TF and got my first set of beef soup bones – I’m making beef broth this weekend. Here’s a question – once I make it, what do I do with it? I’m planning to make a beef stew, and maybe a reduction/sauce/gravy with another cut of beef later in the week but after that I’m fresh out of ideas.

Thanks!

By: Sarah Park

Sarah Park — Tue, 03 Mar 2009 22:51:50 +0000

Thanks, Kimi! I look forward to reading what you come up with regarding the bread. And I just really appreciate that you are de-mystifying all these recipes. Thanks so much.

By: KimiHarris

KimiHarris — Sun, 01 Mar 2009 03:28:30 +0000

Sarah,

I think it’s important for us all to know that we don’t live in an ideal world, and we sometimes aren’t able to live up to our own ideals! I know that we don’t always eat as well as I wish we were. Though, I suppose to most, I must seem very extreme, I still sometimes eat things that I don’t think are that healthy. For example today, I had a playing class with some students all morning and then had to run out the door. We ended up with store bought hummus (made with soy bean oil!) and white bread. I haven’t had white bread in quite some time and it was pretty good. But I wish that I had had my own homemade hummus made with soaked chickpeas and olive oil, and some hearty sourdough bread. I would have liked it even better, and it would have been cheaper. But, you know, it’s okay. Life isn’t perfect, and neither am I!

A few other people have mentioned that book to me. I’ve just started working with one of their recipes to be a totally soaked recipe. It didn’t come out quite right the first time, but had a wonderful flavor! I will keep you all updated and hope to share a recipe soon using their methods, with a soaking period.

Thanks for the comment! I appreciate it.

By: Nourishing Frugal Recipe Carnival

Nourishing Frugal Recipe Carnival — Sun, 01 Mar 2009 02:59:11 +0000

[...] Thursday our panel will be sharing their tips for how to feed your family nourishing food on a budget. On Friday, [...]

By: :)

:) — Sat, 28 Feb 2009 07:53:26 +0000

You are what you eat. You eat healthy, you’ll look and feel healthy.

By: Kay

Kay — Fri, 27 Feb 2009 15:52:01 +0000

Hi Kimi,

I am taking baby steps as well – chicken stock has become a routine, so has soaking and sprouting. There’s my first kombucha scoby brewing right now. I made my first soaked yeasted bread day before yesterday and it came out awesome.

I just want to get good at all these and make them a routine. and have three more goals – kefir, some kind of simple fermented veggies and sourdough starter before the end of this year. I’m not shooting for making sourdough bread yet.. just the starter – to use in pancakes, for soaking, for making rotis, scones etc..

By: Loree

Loree — Fri, 27 Feb 2009 12:37:22 +0000

Thank you so much for this post!! I loved the advice: Amy’s suggestions are so helpful and specfic and your mother in law’s so incouraging. I appreciated Stephanies tips as well to start slow one step at a time. It was encouraging to read from one comment that it took nearly four years to make the transistion. It is often discouraging when at playgroups or lunches many mothers seem to love to brag about how “Oh I don’t cook.” And it is frustrating when people insist they can’t stay home and in the kitchen all day impling that there are much better things one should be doing with their time. It feels like I am in the kitchen so long, b/c I am still learning things and trying to get my own rythmn and so it all goes rather slow…. In then end the only motivation I get is from sites such as yours, Kimi, and a few others and knowing what a valuable gift I’ll be passing along to my daughter so she enters adulthood with a secure knowledge in these skills instead scrambling and and trying learn them all in her 30s.

By: Sarah Park

Sarah Park — Fri, 27 Feb 2009 11:16:49 +0000

I also want to say how much I appreciate this post. I’ve been attending the Nourishing Traditions conferences with my mom since they began, but have recently dropped off because of how overwhelmed I feel by the “purism” there. I always come away feeling that if I ever feed my kids a few Cheerios just for the convenience of it, I have gone over to the dark side. It’s not that I *want* to feed them Cheerios, which I know are pretty devoid of anything nourishing, it’s just that I am overwhelmed by life with a 4 yo and 2 yo twins! I have had difficulty maintaining the habits of feeding a sourdough starter, for instance, when trying to also feed these new mouths in my family. We still very much follow a lot of NT principles – lots of raw milk, butter, eggs, grass-fed meats, chicken stock…. But I have not been able to successfully incorporate lacto-fermenting, sprouting, or grain-soaking into my weekly routine. It’s nice to be reminded that it’s okay to take baby steps on this!

Also, Kimi, I’ve been meaning to ask if you know the book “Artisan Bread in Five Minutes a Day”… the premise is SO easy, and I am wondering if it’s possible to make it NT-compatible? Perhaps by just not using the dough until the next day?

Thanks!