Weston A Price

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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?

Comment by Tara McFarlane on October 26, 2010 at 6:56pm

I seasoned it with himilayan salt and ground pepper, and sometimes add a dash of nutmeg. You can also do something like adding fresh herbs - but do that before adding the flour so that they don't burn and go icky.

Comment by Sarah Walsh on October 26, 2010 at 2:22pm

Tara - what did you season your flour with for the liver?
the only recipe I've found that makes liver edible for me is cutting the liver into chunks, egging, breadcrumbing and frying it, then drowning it in balsamic vinegar sauce from NT.

Comment by Isa on October 26, 2010 at 9:12am

I have caspian sea yogurt, but I'm in Hamilton. Farmlet sells it http://farmlet.co.nz/ . It's also called matsoni: http://www.organicthrifty.com/2009/09/16/matsoni-the-countercultera...

Comment by Tara McFarlane on October 26, 2010 at 9:02am

we got some beautiful lambs liver, and soaked it in Lemon Juice (Eeeeeks) and found that it was just beautiful! It sort of starts to cook it chemically, however the flavour is wonderful. Of course it was then dredged through seasoned spelt flour and fried, but rather than the rubbery mess I was expecting, it was flavourful, rich and deicate all at the same time. I used to soak mine in milk first, however will always soak it in fresh lemon juice from now on!

The Fennel bulb salad was so fresh and light - I really loved it with the lemon pepper dressing. Might mix it up next time with chopped tomato and cucumber for added volume and flavour.

Mmmmmmmmm!

Comment by Kali on October 25, 2010 at 11:18pm

thanks for the comment re pancakes Elena, it was a prompt I needed to get organised the day before to leave the batter time to ferment, I made the recipe in NT with half buckwheat and quarter stoneground flour, which my kids usually complain about me adding , but they didn't notice after it had soaked overnight, although they found the flavour different because of the yogurt, can you use water kefir in the mixture? I have caspian yogurt, not milk kefir. Tara, I found some fennel bulb bits on my big fennel, might try making that salad with it.

Comment by Tara McFarlane on October 24, 2010 at 9:27pm

Tonight we had beautiful Liver and onions - from Nourishing Traditions along with some fresh fennel salad - recipe in the same book - fennel bought from the Grey Lynn market this morning.

Comment by Isa on October 24, 2010 at 8:13pm

http://permaculture.org.au/2010/10/21/introduction-to-weston-price/

Comment by Kali on October 19, 2010 at 5:15pm

I have cooked buckwheat groats in a recipe called Kasha (Russian?), you put an egg in a saucepan with the grain and cook until dry, then add the hot water and salt, cover and simmer until cooked. I also use buckwheat flour in pancakes and waffles, but mix it with wheat flour as it is a bit heavy on its own.

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