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Weston A Price

A group to discuss and learn more about the traditional culinary customs of our ancestors and how we can bring more nutrient dense food into our lives as researched by Dr. Weston A Price.

Members: 229
Latest Activity: Oct 14

Discussion Forum

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 199 Replies

If anybody has surplus kefir grains, sourdough starters, raw milk etc it would be good to put it up on this discussion page. Then it is all in the one place and easy to find for future reference and newbies looking : ) Cheers!!Continue

Tags: kefirgrains, sodagrains, milkgrains, Rawmilk, sourdough

Started by Bridge Scully. Last reply by Roxy Hart Oct 14.

DIY Baby Formula Kit 4 Replies

I would like to let everyone know I am offering a kit to make your own infant formula. The recipe is the one found in Sally Fallon's Nourishing Traditions and on Weston A Price Foundation's website.The only thing you need is raw organic milk.I…Continue

Started by Jessica Lunsford. Last reply by Jessica Lunsford Sep 27.

WAP friendly and/or organic cafes and restaurants

Hi everyone, I would like to know if there are any eateries in Wellington that are WAP friendly and/or organic. Im soon to be travelling there and would love some pointers on places to eat real food. I figured this discussion might be useful for…Continue

Started by Bridge Scully Aug 29.

Kombucha Jar 1 Reply

Hi everyone,Does anyone know where to get a 3-5 ltr kombucha jar in Christchurch?Continue

Started by Jessica Lunsford. Last reply by Bridge Scully Dec 11, 2013.

Comment Wall

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Comment by Kali on April 17, 2011 at 3:39pm
HI Bridge, about those broths, after reading your post I made one with some lamb bones I saved in the freezer, one thing I hadn't known to do before wwas to add vinegar. After two days in the slow cooker it was black lol, I had put some onion, carrot and celery tops in there with it and it was quite unappetising to look at, I was relieved when I read in nourishing traditions that stock broths do look pretty gross loL . i made soup with it which was acceptable but How do you do yours up to serve?
Comment by Bridge Scully on April 5, 2011 at 7:05pm

To all the lovely Weston A Priceys...I have just created a discussion for when you:

 a)have something to trade or share, or b) are wanting to find out if there is any in your area.

Please use this instead of the main comment wall, as its easier to have all the trading in one place. THanks muchly : )

Comment by Bridge Scully on April 5, 2011 at 6:56pm

Enjoying delicious bone broths every week. they just taste soooo good! am using them for everything, soups, currys, by themselves. Put meat bones in the crock pot, cover with cold water, add some vinegar and seasoning and leave for up to 2-3 days.....have been eating alot of local goat too and its pretty good! Most of my bone broths are shoulder meat, neck and also marrow bones - marow bones are the best!!

 

Comment by Jolien on March 17, 2011 at 2:27pm

Hi everyone...

I'm just beginning the Nourishing Traditions journey and am looking for a source of raw milk around the Bombay Hills area, preferably from the farm gate.

 

I found this great website, but the closest farm selling cow's milk is in Matamata...

http://www.cottagecrafts.co.nz/dnn/MilkMap/tabid/66/Default.aspx



Does any one have any other ideas? I'm possibly interested in starting or joining a milk club.

 

Thanks

 

Jolien

Comment by Tara McFarlane on March 15, 2011 at 5:19pm

WOW

Both the milk and water kefir grains are doing their thing - wonderful stuff!!!

 

I have a  friend who has a child who has Cerebal Palsy, and she is trying to change the child onto a more natural diet.  All her efforts are being undone by the pressure being put on her by the hospital to feed her child a pre-made drink. 

 

Unfortunatly the child throws the concoction up, and loses weight quickly when on the muck the hospital is trying to force her to use, however when she eats real food (pureed till very smooth) she shows such incredible improvement!  It always surprises me how the 'experts' can get it so wrong...

Comment by Tara McFarlane on March 3, 2011 at 9:51am

OOh Lisa!!!

 

I would be most intersted in both milk and water kefir grains.  I've not tried caspian sea yogurt - is it very tangy?

Comment by Lisa on March 2, 2011 at 11:53pm
I am in Papakura.  I have milk and water kefir grains. and I have caspian sea yougurt.
Comment by Tara McFarlane on March 2, 2011 at 7:24pm

If anyone has any milk kefir grains in South Auckland/Bombay type region I would love to do a swap or something

 

Cheers

 

T

Comment by Tara McFarlane on March 2, 2011 at 7:22pm

lol - I just made liver for supper tonight - soaked it in lemon juice and water for a few hours, then 'floured' it with an equal combination of coconut flour and buckwheat flour, then added some herbs and gently fried it in coconut/olive/sesame oil.

Totally delish with fresh veg!!

 

My Teens love it!!  They also love my steak and kidney pie, and meatloaf made with ground steak and heart...

Comment by Lorraine Barnett on March 2, 2011 at 7:12pm
WE do eat liver from time to time.. I find I slice thinly, flour it and fry quickly. few fresh herbs can be added to the pan to release the aromatics and flavour the liver faintly.
 

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