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: Aug 29

Discussion Forum

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.

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 196 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 Kali Aug 24.

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.

how to cook millet

hi, a friend has given me some millet but i wanted to know the correct way to cook it and serve it to my familyContinue

Started by Kate Oct 24, 2013.

Comment Wall


You need to be a member of Weston A Price to add comments!

Comment by Sarah Walsh on August 5, 2011 at 9:27am
I'd 2nd that. i've left my grains in the fridge for up to 3mths and they've survived.
Comment by Cally Brown on August 4, 2011 at 12:36pm
Thanks, Lisa. I'll give it a go tomorrow.
Comment by Lisa on August 4, 2011 at 11:37am
Hi Cally.  I would just make kefir with the grains. I would think it would take twice before the grains are up and running again.  I keep mine in the fridge and only use them when the urge strikes me.  If I think in between I dump a tbs of sugar in to keep them happy.
Comment by Cally Brown on August 4, 2011 at 8:27am
I forgot about my water kefir grains - I went away on holiday for 3 weeks, took a few more weeks to recover, and then rediscovered the water kefir grains in the fridge. I have been trying to revive them but don't really know what I'm doing. I rinsed them and have been feeding them a little sugar and each day the sweetness has lessened, and it smells like kefir but very slow, no detectable fizz.  I'm sure I could get some more from someone  more caring of their grains, but I'm interested in whether it is possible to revive them or am I wasting my time?
Comment by Bridge Scully on July 3, 2011 at 10:39am
ENjoying stewed apples most mornings for breakfast. Granny smiths or cooking apples, slimed small, add a little water to help cook them. Once done add LOTS of butter, toasted coconut and kefir. Favo meal ever!
Comment by Kali on April 25, 2011 at 7:35am
My breadmaker has died, so I tried my first sourdough bread. I used a SanFrancisco sourdough recipe which took a number of days to get to full bubbly gusto, going through various refreshments adding more water and flour before it was finally time for baking. The bread is really nice sliced and toasted, and the second batch is proving ready for baking today.
Comment by Bridge Scully on April 17, 2011 at 7:04pm

Hey Kali, after a few days i turn the slow cooker off and then strain the bones and herbs etc then im left with a reletivily clear broth. i then fry up some onions, mushrooms, peppers etc and then just slowly add the broth untill its all in there...if im making a curry i would add the curry past with the fryed veges and then some coconut cream in at the very end once ive turned the heat down : ) with my soup i was cutting pumpkin into big bits and adding to my fryed onion with a bit of broth at a time. as the pumpkin cooked i would add more broth and untill its all gone and it makes a delicious thick and creamy brothy soup!! when im not so hungry i will just drink a cup of strained broth for dinner : )


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!!



Members (229)


Local Food to Your Door


  • Add Photos
  • View All

© 2014   Created by Pete Russell.

Badges  |  Report an Issue  |  Terms of Service