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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: 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.

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Comment by Isa on November 15, 2010 at 12:26pm
I made the ketchup once and it was delicious!
Comment by Tara McFarlane on November 15, 2010 at 9:12am
I've just made up my first batch of Ketchup (Using the Nourishing Traditons recipe with whey and fish sauce)

Has anyone else ever made it, and if so, how did it turn out?

I've also just put my nasturtion seeds into a brine for two days before pickling them like capers...
Comment by Kali on November 9, 2010 at 11:57am
here found this about kefir fertiliser...http://onibasu.com/archives/km/55038.html and in the comments at the bottom of this blog http://homesteadingthebackforty.blogspot.com/2008/06/fermenticide.html
Comment by Isa on November 9, 2010 at 11:46am
I've used whey in the garden, the plants seem to like it :) you can also use it to make protein shakes
Comment by Kali on November 9, 2010 at 11:39am
HI again, I get an email newsletter thingy about kefir, and someone mentioned using whey, kombucha and such in the garden, being acid it is apparently good for some plants, wondering if anyone else uses it in the garden in any way?
Comment by Isa on November 9, 2010 at 10:01am
I have made an apricot jam using whey and also some pickles. The jam was a different texture but tasted good. I used and modified a recipe from Nourishing Traditions :)
Comment by Angie Gibbons on November 8, 2010 at 12:21pm
Its a more traditional way like in the Nourishing traditions book for preserving food. Have never tried it myself and have not spoken to anyone that has done it, would love to hear from those who have done it this way.
Comment by Angie Gibbons on November 8, 2010 at 11:24am
Hi Tara, thanks for info. Will give it a go, but not sure about the process to make it Low GI (does anyone if this is good for you).

Has anyone tried whey to make jam? http://www.rejoiceinlife.com/recipes/jamPlum.php
Comment by Tara McFarlane on October 28, 2010 at 9:36pm
As sugar is what preserves the jams, you may find that many low sugar jams won't set, and will go off quite quickly. I've tried using splenda, stevia and other sweeteners - I now use the low GI sugar that Chelsea has just recently put out - just as sweet, but not the extreme high and low after eating it.
As a diabetic, I am aware of how much sugar goes into jam, so you just need to limit the amount that you eat...lol
Comment by Kali on October 27, 2010 at 1:58pm
I might try that with liver, half the family tolerate it as long as there is a good gravy with it, i will try soaking it to note the improvement. One son absolutely refuses to eat it as he says the liver is an organ which deals with toxins, waste products, any comment?
 

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