Month: May 2011

Coconut Oil

Published on by greenandgrateful22 Comments

Coconut Oil

Coconut oil has been a great change for us!  I battled for quite a while trying to decide what I wanted to use as a primary cooking oil.  Olive oil is great for dressings and dipping sauce, but it isn’t meant to cook with.  It is actually converted into a bad fat once heated at high temperatures.  I used to only use butter for cooking, but have since found the amazing properties of coconut oil and we made the switch to using it exclusively with olive oil sparingly for dressings and dips.  Life is such a process!  After I went to cooking with only the coconut oil I started learning more about Weston A Price and the benefits of butter and the healthy fats that are present in organic grass fed raw butter.  (I did a post not that long about how to make your own butter.) As a result of the gathering of more information, we use coconut oil for most cooking, butter for toast, bread and to eat fresh, and olive oil exclusively for dips and dressings. Continue reading “Coconut Oil” →

Feds sting Amish farmer selling raw milk locally – Washington Times

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Feds sting Amish farmer selling raw milk locally – Washington Times.

This isn’t what a typical post looks like for me, but I’m a little upset by what is happening.  You have got to read this article in the Washington Times ( the link above) and check it out.  I’m part of a farm co-op in which we enter personal contracts with farmers so that we can get raw milk and many other raw products and GREAT healthy food!  Our farm also supplies pork, poultry, lamb, beef, fermented products, books (like [amazon_link id=”B001UWCK14″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link]) and so much more.  Our family has benefited so much from these great food products and I would hate to see anything happen to it.

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Tortillas are back!

Published on by greenandgrateful26 Comments

Brian LOVES enchiladas and I do too and so do the kids! So… I was on a mission to figure out how I could make that possible. So I stumbled upon this recipe for grain-less tortillas! They are actually more like the consistency of crepes and could be used as such, but better than nothing! I did make the enchiladas and they were quite tasty. It was a lot of work since the meat had to be precooked, beans presoaked, coconut milk made, tortillas made and then assembled. It did turn out delish, but I’m not about to make this on a weekly basis!

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