I cannot rave about local organic farmers enough! Hard-working, fighting against the grain, doing all they can to produce a sustainable, nutrient-dense array of foods on a limited budget, and so much more. If you’d like to help local farmers – besides buying local of course, Farm to Consumer Organization is a great place to help, Weston A. Price Organization as well as the Cornucopia Institute all work to support farmers in need, educate the public, and counteract the mis-information so prevalent in our “modern” country.
This recipe is predominately made with locally sourced ingredients from organic farmers. I use goat milk and cheese at this time, but it could also be done with raw cream and cream cheese instead if you’d like.
Goat Cheese Zucchini Frittata
serves about 6-8 people
- 2 medium zucchini, thinly sliced
- 2 small summer squash, thinly sliced
- 2 carrots, thinly sliced (I used my Breville Food Processor to slice these extra thin)
- 1/2 onion, diced
- 4 garlic cloves, minced
- 4 TB, butter
- seasonings – cumin, cilantro, lemon, coriander, paprika, chili powder, pink salt
- 1 cup chopped tomato
- 4 bunches basil – I used a mix of purple and Italian
- Saute above ingredients (except the basil and tomato) until softened.
- Pre-heat oven to 380
- Add following ingredients to a blender:
- 12-15 dozen pastured eggs
- 1 cup goat milk
- 8 oz goat cheese
- 1/2 cup sprouted flour
- pinch of pink salt
- Mix all ingredients for about a minute.
- Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
- Pour sauteed ingredients into pan, spread out.
- Add tomatoes.
- Pour egg mixture into the pan.
- Sprinkle basil over top.
- Add fresh cracked black pepper atop.
- Bake in the oven for 28 minutes.
- Serve with some fresh sourdough bread and a salad for an awesome dinner.
Enjoy the fresh foods while they’re in season! Thank God for His amazing creation!
Do you ever get bored with the same stand by recipes? I do! The following recipe uses Jovial brown rice elbows (Jovial brown rice is my favorite pasta brand); goat milk, and goat cream cheese (as I am on a modified Recovery Diet until this baby weight is off) – though it would work just fine with organic, raw cow dairy. For recipes like this, where the pasta and sauce are neutral, try experimenting with various spice blends. I buy them in bulk through our Frontier buying group (the Berbere Spice blend – can be found anywhere online though).
Creamy Tuna Pasta Bake
- 2 boxes under cooked Jovial brown rice elbows, salted (I use pink salt)
- 1 cup chopped red onions
- 1/2 cup chopped sweet peppers
- 2-4 cans Planet Earth (BPA free lining, wild caught) Tuna (or leftover fish – I used left over salmon), drained
- 3 cups frozen greens (I get an organic baby greens mix, throw the bag in the freezer and then crumble up handfuls into whatever dish or smoothie I need it for)
—–Throw all these ingredients in an extra large baking dish (or 2 9×13″ pans)——-
Sauce — In the blender add:
- 3 cups goat milk (or raw cow milk)
- 12 oz goat cream cheese (or regular organic cream cheese)
- 1 tsp pink salt
- 3 cloves garlic
- 1/4 cup sprouted flour
- 1/2 tsp nutmeg
- 1/4 tsp Frontier’s Berbere (or the like – or more if you like it spicy)
- 1 tsp dried mustard
- 1/4 tsp paprika
- Add all the first set of ingredients to a large baking dish.
- Pour the blended sauce over the pasta blend and mix well.
- Top with Asiago cheese.
- Bake in a pre-heated oven at 350 for 20 minutes, or until bubbly.
The bowl pictured was all that was left after 11 people devoured it.
I must say I love a good tea party. When my oldest girl was little (she’s 18 now), we used to attend a formal tea party and always had such a sweet time. As Hannah (my 10 year old) grows older, she now loves making and sharing tea with others. On the menu, she requested to have chocolate cupcakes, with a strawberry on top. With the milder weather, dandelions are popping up. She picked a wide array and plans to make dandelion flower tea for the spread as well. The recipe I pieced together for the cupcakes turned out well, so for those looking for a sprouted flour, raw honey sweetened option…
makes about 36
- 6 pastured eggs
- 1 1/4 cup honey, raw
- 3/4 cup milk kefir
- 1/2 cup filtered water
- 1/2 cup butter, grassfed
- 1/2 cup palm oil (or coconut)
- 1 cup cocoa
- 3 cups sprouted organic flour (I used a mix of barley and pastry wheat from To Your Health.com)
- dash stevia
- splash of vanilla
- 1 tsp pink salt
- 2.5 TB gmo free baking powder
- Preheat oven to 365-375
- Add all ingredients to a Blendtec of high speed blender.
- Mix well.
- Pour out into paper lined cupcake pans.
- Bake at 365 for about 18-22 minutes.
- Allow to cool before frosting.
Breast milk is an amazing composition that cannot be re-created. However, there are sometimes circumstances where nursing that little one is not possible. For parents wanting the next best thing to breastmilk, here is a formula that can be used. If you would like to read up on the toxicity and dangers of infant formulas on the market, here and here are some articles. All ingredients can be found on Amazon. If one is unable to locate a raw milk farmer (for the goat milk if baby is under 10 months, and raw cow if baby is over 10 months), there is a dried goat milk powder that is of good quality for this formula. Of course, a raw milk would be preferable to dry for its nutrient profile.
Fresh Goat Milk Formula
- 3 3/4 cup raw goat milk from reputable farmer
- 1 tsp Moringa powder (I use Jamaican Pure)
- 1 TB Blackstrap Molasses (organic)
- 1 TB fresh cow whey (if using goat – add 1 TB ghee)
- 1 tsp Renew Life Infant Probiotics
Mix all ingredients in blender and store in fridge for up to 1 week.
Dry Goat Milk Formula
- 3 cups of Mt. Capra goat milk, full fat
- 5 TB cow whey (Raw Grass Fed Whey by Happy Healthy Cows)
- 3 tsp Renew Life Infant Probiotics
- 3 TB Moringa powder
- add blackstrap molasses for flavor and minerals if needed
As the baby gets to be around 7 months of age, you can add 1 capsule of Vital Proteins Liver to each quart. Mix all ingredients (except the molasses) in a quart jar. Add 2 TB of mixture to 4 ounces of filtered water. Keep powder in the fridge for up to 3 months.
Happy Birthday to James! He turns 1 today. He has been such a blessing to our family with his sweet spirit and amiable personality. We decided to make him vanilla cupcakes, nourishing real food style with cream cheese frosting. For birthdays I typically use organic coconut flour with raw honey, but since I am out for the month, sprouted flour will be just fine. I also wait until baby is about 18 months old before introducing honey, so this recipe uses sucanat instead. In general, I try to use a lot less sugar than most recipes – even the “real food” ones. as to assist my children in developing a healthy palate for what sweet is sufficient for a body to handle efficiently and without recourse. Treats are just that – a treat and shouldn’t be the main event, nor should anyone be in a coma or hyper-active after enjoying. This way we can enjoy our treats daily – whether it’s a cookie after lunch, or homemade ice cream after dinner – and still be uncompromisingly nourished.
Nourished Style Vanilla Cupcakes
makes about 26 cupcakes
- 1/2 cup coconut oil
- 1/2 cup organic butter
- 1 tsp real salt
- 3 TB GMO free baking powder
- 4 pastured eggs
- 1 cup yogurt
- 1 2/3 cup filtered water (or raw milk, or coconut milk)
- 2 cups sucanat
- dash of stevia
- 1 tsp vanilla bean powder
- 2 TB vanilla extract
- about 4 cups sprouted flour (each flour has its own texture and requires slightly different amounts of hydration, so just watch for a good cake batter consistency as you mix)
- Add ingredients to Blendtec (Vitamix) with wet ingredients first then dry.
- If not using a blender, melt oils and add all ingredients to a mixer and mix well.
- Bake in a pre-heated oven of 365 for 20-25 minutes (if you want them to rise, and 325 if you want them flat for frosting).
- Remove and allow to cool fully before frosting.
Cream Cheese Frosting
- 1 cup cream cheese
- 1/2 cup palm shortening
- 1 cup powdered sucanat (I powder it in my Magic Bullet – 1 cup at a time)
- dash of stevia
- dash of pink salt
- scant tsp of vanilla bean powder (I got mine from our Frontier buying club)
- 2-4 TB goat milk, or any raw organic milk (using goat for the baby)
- Powder sucanat in Blendtec or Bullet – add 1 cup and let it run for 60 sec.
- Mix cream cheese and shortening.
- Add salt, stevia, and vanilla.
- Alternatively add milk and sugar until well combined.
- Allow to whip up at a higher speed until nice and fluffy.
- Keep refridgerated until ready to frost cupcakes.
I adore curry! The various spices and their individual characteristics work so well together. I normally buy a mixed curry powder from Frontier. However, today I ran out. Since I had most of the spices on hand, the time to experiment with a curry mix had arrived. I added each of the following in parts into a jar and shook it real well. It would probably be better to mix it all in a bowl first then transfer to a jar. There are other possibilities of course, but here’s the mix in parts I used:
Homemade Curry Powder
- 1/4 part cayenne
- 1/2 part paprika
- 1/2 part mustard
- 1/2 part nutmeg
- 1 part coriander
- 1 part cinnamon
- 1 part cloves
- 1 part cardamom
- 2 parts cumin
- 2 parts ginger
- 2 parts turmeric
- 3 parts fenugreek
This was enough for about a pint jar. For less spice, you could leave out the cayenne and just add it to your curry as you cook each time so you can control the heat. Enjoy!
Can you tell I think highly of homemade bone broth? I love it not only for its many nutritional benefits, but also because it is a such a neat way to use up all the loose odds and ends of my fridge and pantry. Today, I had lots of leftover apples that were too soft for anyone to like, and some squashes that everyone has had too much of. I threw those in there. I also had ordered some herbs from Frontier that were just a bit twiggy and nobody enjoyed them in a dish, but the flavor they impart to the broth is wonderful. For a full size bird or pot of bones, I use about a gallon of water, but since this bird was one of our previous laying hens and was rather small, I used a little over a half gallon. Here’s what I threw in the pot:
(not so beautiful, but it sure will be!)
- bones – from pastured animals or grass-fed ones – today it was 1 small bird
- 1/2 -1 gallon of filtered water – today it was 1/2 gallon
- 1 Tb Real Salt or Pink salt
- 1 Tb organic soy sauce
- 1/2 lemon peels
- 5 garlic clove peels
- 1/2 Tb peppercorns
- 1/2 Tb cardamom pods
- 3″ strip of ginger and turmeric, chopped
- 3 turnips, chopped (leave tops on)
- 3 carrots, chopped (leave tops on)
- 1 Tb astralagus (optional, or use any superfood/roots/mushrooms – we have even picked mushrooms from our forested area and thrown those in there; of course it helps to have a guide who can show you what to eat and what not to – it is one of my dad’s hobbies, so he helped me out while here visiting.)
- 5 apple shavings, no seeds
- small handful of herbs – I used Winter Savory, and Herbs de Provence
- Throw all ingredients into a large stockpot.
- Bring to a boil.
- Lower heat to a low simmer and allow to cook for 4-9 hours.
- Strain out everything.
- Use remaining broth for soup, cooking rice or beans, or freeze in quart sized servings.