Sign up for the REAL FOOD FOR ROOKIES class to learn how to get Real Food on your table without going nuts or going broke! Get bonuses like a FREE Real Food Ingredient Guide and members-only Real Food coupons to save up to half the cost of the class. If you'd like to earn money as an affiliate, read more here.
Ann Marie & I have decided not to do “themed” blog carnivals for our Real Food Wednesdays anymore, so that you can share whatever is on your mind related to Real Food.
However, I’m putting a topic out there for today IF you feel like sharing about this (if not, feel free to still add your link with anything to do with Real Food):
What does your Real Food routine look like? How do you pull it all off?
We all know that even though there are many ways to manage all this, and tricks to make things easier, still it does take more time to do everything:
- Learning about Traditional, Nourishing, Real Food
- Growing, raising, or shopping for Real Food
- Fermenting, dehydrating, culturing, preserving, canning, or freezing Real Food
- Cooking Real Food from scratch
- Cleaning up the Real Food mess in the kitchen
- And usually doing all this with kids hanging on your legs or a growing to-do list looming over-head
Read the reader question that got this going (from Eleanor):
I have read Nourishing Traditions
How in the world do you keep up with all this good food preparation you write about, take care of your children and house, and post regularly to a blog as well? Who has time to make cheese? I barely have time to soak the grains for breakfast and the flours for pancakes and soak and dry the nuts. Some of the other recipes and food prep options are out of my league due to time constraints.
How about a column for people with jobs and other constraints? Or who live in areas where locating fresh whey and other such ingredients might mean an hour drive somewhere? I would like to hear from others who are trying to live the Nourishing Traditions ways within such limitations.
Here’s how I (attempt to) get it all done, share your secrets below, and also read my advice to another reader that said all this made her feel overwhelmed!
On another topic, be sure to check out Ann Marie’s post for Real Food Wednesday, where she features an interview with Mark McAfee of Organic Pastures Dairy in California on Sean Croxton’s show, Underground Wellness. You Real Foodies will LOVE this! “It’s a big lie that you can build bone density when drinking pasteurized milk.”
Now it’s your turn to share, here’s how:
- IF YOU DON’T HAVE A BLOG, please comment!
- IF YOU DO HAVE A BLOG, use “Mr. Linky” below to add a link to your post on this topic, keeping these rules in mind:
- PLEASE be sure to add a link in your post back to this post, so your readers can benefit from all the ideas, too. Also this helps out the other participants who are hoping to get more traffic to their blogs. Call it “blog carnival etiquette“.
- Do not link to your home page, only link to the specific post. (Otherwise later when new readers find this post and go to your link, they won’t be able to find what they’re looking for.)
- Leave a comment so we know to look for your new link, especially if you add it later. This way we’ll know to look for it – new comments have email notifications, but new links don’t.
>
SUBSCRIBE ANY WAY YOU PREFER!
Subscribe in a reader 
or Subscribe via e-mail 
for free blog updates.
Learn more from the COMMENTS BELOW - join the conversation!
Icky small print stuff: privacy policy, disclaimers, terms & conditions.
{ 16 comments… read them below or add one }
Hi, Kelly!
In my post, I share a podcast interview with Mark McAfee, dairy farmer from California’s Organic Pastures.
He explains why pasteurized milk does NOT build strong bones and teeth. You have to drink raw milk to get those nutritional benefits.
Please listen and share with people you know — it’s a fascinating interview and SUCH important information!
http://www.cheeseslave.com/2009/04/14/got-osteoporosis-drink-raw-milk/
CHEESESLAVE’s last blog post..Got Osteoporosis? Drink Raw Milk!
I’ve been thinking about joining this for a while… so here’s my first shot at it.
I’m looking forward to seeing what others have for their routines!
Meg’s last blog post..Real Food Wednesday
I say just get started -I began alot of this with raw milk – we have 2 milk shares and we consume every drop of this milk. I make yogurt by heating the milk to 100 F then I add about 2 Tbs. yogurt put the cover on and set in on top of the refridgerator for 24 hours. This only takes me about 10 minutes. I make cheese if I have extra time – and then we drink the whey. We have also simplified our meals by replacing starch with extra vegetables – even some easy organic frozen broccoli. The organic spring mix salad or spinich is a great convience food (until the farmers market opens!)
I have been doing the NT way for about 5 months. I have an advantage in that my children are grown, I work 12 hour shifts (so I have more days off than a 9-5er) and I like to cook. At first I wanted to make everything all at once. My kitchen looked/looks like a chemistry lab at times( I love to ferment). I have all of my starters going now and so I just have to refresh my sour cream and butter milk ( every week to 10 days and it takes 2 minutes), I have ice cream made and in the freezer, I have fermented vegetables in my fridge. ( I love adding fermented carrots and ginger or daikon radish to my green salads)and I have my mustard, ketchup and mayo made. I know how to make them now without looking up the recipe etc so it is easier and they all don’t run out at the same time. Once a week I make Kefir. When I soak flour for bread instead of making two loaves I freeze half of the dough so I can bake it when i need it. I made a big batch of Kombucca and bottled it so it will keep its fizz longer.( I bought a bottle capper for $12) I would advise, as I learned from reading these blogs, to just add one new process at a time. I don’t find it bothersome or hard and the time it takes is so worth it because I feel so much better eating this way.
As an aside, my new additions this week have been green smoothies and I am trying to make hard cheese with my raw milk. ( I have 3 milk shares and I use every bit of it also) Wish me luck!!
Margaret, I can’t WAIT for fresh veggies again!!
Kathy, thanks for re-posting your helpful comment here.
Meg, thanks for joining in, off to check out your post now!
Hi, my blog post yesterday on natural cures for cancer, produce some interesting comments, two were about the Budwig Protocol which involves cottage cheese and flax seed oil. This is a highly regarded and successful antidote to cancer.
Nice to know there are natural alternatives and nutritional formulas to help us defeat the Big C.
Kimberly Hartke’s last blog post..Great You Tube Video about Food Safety Bills
Thanks for letting me share about something I’m passionate about…local farms!
Laryssa @ Heaven In The Home’s last blog post..Works For Me Wednesday: Local Food
Thanks for real food wednesdays. This should be a fun round-up. This is my first time participating. Look forward to seeing everyone else’s posts.
Carolyn’s last blog post..Cardamom French Toast with Blood Orange Compote
Here’s a recipe for a nourishing drink that my kids love:
4 raw egg yolks
1-1/2 cups raw milk (we have sheep milk, thanks to a brother in law who milks sheep; it tastes like cow milk)
1/2 cup coconut milk (you could vary the proportions of the milk and coconut milk)
1/2 can (6oz) frozen concentrated pinapple juice
6 ice cubes
Blend and enjoy!
Sorry no tip here, but a question…
I’ve been using Trader Joe’s whey protein powder to make breakfast smoothies for dh and dd (8). If I remove the TJ’s powder, how much natural whey (from raw, pastured milk) should I use?
Thanks!
Not consuming grains saves a lot of time! Sure it’s expensive to not be filling your diet with bread and oats, but then again everything you eat is more nutrient-dense, and able to be eaten fresh. I try to get more “bang” for my calories this way. Fresh veggies, meat, and organic dairy take all of five minutes to stir fry and eat!
Pasteurizing milk does not change the mineral content. Unless there is scientific evidence (studies, biochemical mechanisms) supporting such a claim, we should not be making assumptions about the nutritional value. It just undermines our credibility as a movement.
Lauren B’s last blog post..Healthy Homemade Creme Eggs… Move Over Cadbury!
Lauren -
You’re right it doesn’t change the mineral content but it DOES change the enzyme content. Pasteurization inactivates enzymes and we need enzymes in order to utilize minerals.
Please go watch the video clip on my blog. It takes less than 2 minutes.
Mark McAfee explains that it is the enzyme phosphatase that is inactivated when we pasteurize milk.
In fact, he explains that the test for pasteurization is called the Negative Phosphatase Test. This is how they make sure that the milk is pasteurized effectively.
Phosphatase is the 3rd most common enzyme in raw milk but it is destroyed (inactivated) in pasteurization.
All you have to do is google “Phosphatase” and “bone density” and you’ll find a ton of results that talk about deficiency of phosphatase correlated with decreased bone density.
For example:
http://ajp.amjpathol.org/cgi/content/abstract/155/1/223
CHEESESLAVE’s last blog post..Got Osteoporosis? Drink Raw Milk!
This is my first time participating. I have a very new blog that I’m still working on the design and getting some more content up. I’m excited about it and I hope you like it!
My post is here. Thank you!
Stacy’s last blog post..Eating Real Food in Real Life
Great scoop, everyone – thanks for all your posts and comments!
Lauren, you’re referring to Cheeseslave’s osteoporosis post? In my post on believing scientific studies, I made the point that we need to listen to them at times, but more than that we need to listen to common sense. The high heat of pasteurization changes everything in the milk – it must, whether or not it’s been proven. Personally, I feel that we have to yell it from the rooftops so the truth gets out that all natural raw milk is so much better for us.
It’s great that you’ve been able to go all grain free! I’ve been able to cut waaaay back, but I’m not all the way there, yet.
Debbie, just taking a guess here…maybe 1/4-1/2 c. per blender full – more or less wouldn’t matter much, as long as you’re getting some in! Start with less and check the taste. Let us know!
Wednesdays post is on what we discovered is likely causing all my miscarriages.
And would you believe it? Its nutritionally based!!! GO figure!
Paula
Paula’s last blog post..Where life leads us
I finally got a new post up! Chicken paprikash… a classic recipe that is 100% nourishing food!! Woo hoo! Well – that depends on what you serve it over, but still… very tasty, very good stuff!
Alyss’s last blog post..Waiter, there is too much pepper in my paprikash…
{ 6 trackbacks }