Raw Milk ~ Part 3

If you are jumping in this is third post on RAW MILK . . . you might want to start here (talking about the basics of milk) and then catch up on the second one(more specifics and some shots of our kids with "our" cows).

I had a few requests to simplify Dr. Pottenger's study on raw milk versus pasteurized milk with cats which I mentioned in the last post on raw milk, and since this has been one of my personal favorite findings in my research on raw milk, I am happy to oblige.

Dr. Pottenger conducted a study from 1932 to 1942.  He took a very large number of cats (we're talking 900 total by the end of his study!), broke them in groups and fed them five different diets.  One group was fed raw milk and raw meat.  The other was fed pasteurized milk.  *All the milk was from the same source.*  And the other groups were fed evaporate or condensed milk combinations with raw meat as well.  AKA - one group was fed "real" food, and all the others a form of "processed" food.


The raw milk group of cats all lived normal, healthy feline lives through the four generations of the study.


The first generation of cats born to the processed groups developed a variety of typically human diseases toward the end of their lifespan, including thyroid disease, cancers, and heart conditions.  Pottenger noticed these cats were more lethargic and less playful.


The second generation: brittle bone disease, osteoperosis, and the other diseases mentioned already towards the middle parts of their lifespan.


The third generation : the same disease at the beginning of their lifespan and many did not survive past six months.

There was no fourth generation from the processed groups because most of the parents of the third generation which survived to mating ages were born sterile, and were very unsocial and inactive.  If pregnancy did occur, all fourth generation kittens were stillborn.


Does this sound familiar?


WE, as a country, are entering our fourth generation as a pastuerized milk nation.  How many fertility clinics were established 30 years ago?  How often did a pediatrician diagnose a child with cancer?  How common were miscarriages?

As someone who struggles with a thyroid disease, has lost four babies to miscarriage, and now with four little ones to provide for . . . this caught my eye in a major way.


When did our grandparents generation begin getting cancers? (3 of the 3 of our living biological grandparents have had cancer in their later years.)


When did our parent's generation begin getting cancers? (Most of the ones we know, at some time during their middle years.)


How many of our children and their peers are getting cancer as minors?  (I don't even like to think about this statistic . . . but it's there.)


I am not saying processed milk is entirely the culprit for these tragic changes in our society, but I don't think it is wise to ignore studies like this and the information we have available about natural nutrition.


There are several write-ups stating Pottenger's findings are indicative of other deficiencies in the cats' diets due to cooking food and are not aplicable to the human diet.  But isn't that the point!!!  Cooking, processing, modifying our food DOES change the nutrient content, whether we are cats, dogs, mice, or people!  That food is no longer in it's most natural state and changes are going to take place.  How those changes affect our bodies is the question to really consider.

I borrowed this from an article on Louis Pasteur (the father of pasteurization).  It was generated for a Los Angeles County Board of Supervisors concerning outbreaks from pasteurized milk.  This is startling and nothing you will find on the FDA's website: (and you can read more details here - it's just crazy!)


1997, 28 persons ill from Salmonella in California, ALL FROM PASTEURIZED MILK.


1996, 46 persons ill from Campylobacter and Salmonella in California.


1994, 105 persons ill from E. coli and Listeria in California


March of 1985 19,660 confirmed cases of Salmonella typhimurium illness FROM CONSUMING PROPERLY PASTEURIZED MILK. Over 200,000 people ill from Salmonella typhimurium in PASTEURIZED MILK


1985, 142 cases and 47 deaths traced to PASTEURIZED Mexican-style cheese contaminated with Listeria monocytogenes. Listeria monocytogenes SURVIVES PASTEURIZATION!


1985, 1500 persons ill from Salmonella infection


August of 1984 approximately 200 persons became ill with a Salmonella typhimurium from CONSUMING PASTEURIZED MILK


November of 1984, another outbreak of Salmonella typhimurium illness from CONSUMING PASTEURIZED MILK


1983, over 49 persons with Listeria illness have been associated with the consumption of PASTEURIZED MILK in Massachusetts.


1993, 28 persons ill from Salmonella infection


1982, 172 persons ill (100 hospitalized) from a three Southern state area from PASTEURIZED MILK.


1982, over 17,000 persons became ill with Yersinia enterocolitica from PASTEURIZED MILK bottled in Memphis, Tennessee.


Another fun, short read on the milk debate with a few videos included.




I realize there is a lot of information out there and we can find evidence for whatever it is we want to believe - that is the beauty and the tragedy of freedom of speech.


So what are your thoughts?  A few of you have shared testimonies that I plan to post (with permission).  Are there any other stories surrounding raw/processed milk?  Do you have thoughts?  Questions?  Do you think we are nuts?

Raw Milk ~ Part 2

Getting kisses from one of the cow's in our herd.

Because I want everyone to read this, I'm putting it first today!  Please take a minute . . .

Ok - THIS is one of my favorite findings on raw milk evidence!!!!

Raw Milk Study on CATS!

I am NOT condoning this website (I do not agree with nor can find evidence to support all that is written here) but there is a great write-up on an incredible study here!!! And quite alarming. A study on 900 cats over 10 years, comparing raw and pasteurized milk was performed by a doctor in the 1930’s. It is worth the read! Just shocking!!!! Please take a minute to read it.

Now think about this . . . WE are on our 4th generation as a country drinking pasteurized milk!  See any similarities?

The Center for Disease Control (CDC) says almost 20% of women ages 15 to 55 suffer from an infertility or an impaired ability to conceive (and this was taken 9 years ago!  I would guess it is worse now).  This is startling!

Here are a few books by Dr. Pottenger who conducted the “cat studies” if you want to know more:

Pottenger’s Cats

Fresh Look at Milk

This is only Part 2 of the 4 posts on raw milk, but I've heard from some of you that are chomping at the bit already . . . so if you are ready to try some for yourself . . .

Saying "thank-you" to the sweet girls who provide us with milk each week.

     How Raw Milk is purchased:

There's two ways Raw Milk is bought, that is, in states where it is legal.
     - Purchase a share of the herd at a local, small dairy farm.  As an owner you pay monthly fees to cover care, food, and shelter for the herd, and receive a portion of the herd's production. *This is what we do.
     - Shop at your local health food stores, where raw milk is often sold, however this is usually more expensive that share holding.
     - Buy your own cow!  :)

Want to try some?

Where to find your raw milk or try www.localharvest.org

     Health Benefits:

Here are a few isolated “benefits” …take your pick!

Milk and Fertility?   

A quick read with some pros for both sides

Raw Milk as a Probiotic: (Internet Scientific Publications)

Health Benefits for Children                    

Osteoperosis:   VIDEO testimonial of a woman who reversed her osteoperosis with whole food vitamins and raw milk!  There are several of these testimonies floating around...something to this stuff!

Meeting the newest member of our herd.

Because I don’t think I can say it any better:

"Besides incredible taste, many people claim that raw milk is nearly a super food. Unlike heat-treated milk, it is full of beneficial gut bacteria that are vital for optimum digestion and immunity. Raw milk contains the full spectrum of amino acids and is a complete protein. It is packed with folic acid, B vitamins, vitamin C, omega-3 fatty acids and other nutrients that are mostly or completely destroyed in pasteurization. It offers a perfect balance of minerals such as calcium and magnesium. Raw milk also contains live enzymes necessary for digesting food and enjoying good health. It also contains compounds that combat arthritis, cholesterol, and arterial stiffening.
A study published in The Internet Journal of Asthma, Allergy and Immunology found that raw milk reduced children's risk of suffering allergy-related conditions by up to 40 per cent. Statistics show that children growing up on farms are less likely to develop allergies. Children in a study at the University of London were given two glasses of raw milk a week. Their incidence of developing hay fever was cut by 10 per cent and eczema by 38 per cent.
Blood samples were also taken from 4,700 primary-school children in the U.K. The children who lived on farms and drank raw milk had 60 per cent lower levels of immunoglobulin E -- an antibody that the body's immune system pumps out in huge quantities on exposure to an allergen. Levels of histamine, another chemical that is released by cells during an allergic reaction, were halved.
Overall, people have found significant improvements in their health. Many people report clearer skin, better digestion, increased respiratory function, boosted immunity, and fewer allergies.”

Excerpt taken from Teter Farm

More coming next week!  I would LOVE to hear what you all think about this stuff!

Raw Milk ~ Part 1

This has been the topic I have been most asked about since starting this blog . . . it comes with a whole set of very passionate supporters and opposition.  So we are going to unpack it a little in this post, and then more in a few more this week and next.



Just like anything else in your kitchen, YOU have the right to choose (or at least you should) what you provide for your family, and there is no judgement here on those decisions.  I am just sharing what we have discovered and a little about why we do what we do.  So here we go . . .

What is it?

There's Two Kinds of Raw Milk:

Cows that are fed grains, kept in small holding pens, and living in unsanitary conditions (leading to sick or infected cows) do NOT produce the type of raw milk I am talking about here.  This is the milk intended to be processed and sold in mass quantities.  Drinking this milk raw will undoubtedly cause illness.  It is not safe, but after some extreme heat and high pressure, the milk is sterile and shipped out to stores for consumption.

Raw milk produced from cows feeding on fresh, organic grasses, who roam freely, is a safe and healthful food.  The milk is not processed, just extracted, filtered, and cooled quickly.  When cows are healthy and functioning the way their bodies were MADE to, the product is natural and ready to be consumed…AS IS!   With no alterations or chemical processing!

Understanding this is really important if you decide to pursue providing raw milk for your family.    



       Pasteurization

Honestly, I’ve always had happy feelings when hearing this word until our family began moving into the Real food world.  It meant “safe” to me.  And that is still true – some milks, the one two types discussed above, are not safe without being sterilized, which is exactly what pasteurizing is – sterilizing the milk.

The milk is heated to high temperatures and kept there for a bit in order to kill all the bacteria and most of the enzyme activity it contains.  The resulting milk is very different from its natural state.  Raw milk is alive!  (Don’t be scared!)  It’s full of healthy bacteria that benefit your entire body, especially your digestive system.  The enzymes naturally occurring in raw milk assist your body in digesting the milk and breaking down the lactose (more on this later!), which is a foreign substance to our bodies.

After pasteurizing, these healthful qualities are killed and the milk is no longer raw; it’s cooked.

Have you seen the words “ultra-pasteurized” on cream or half and half?  This is super-sterilized and some pasteurization processes use ultra-high temperature (UTH) that allows the milk to stay “good” for a very long time without even being in the refrigerator!  Like months!   If you are one that gets squeamish at the thought of the shelf life of a Twinkie, this might make you quiver!


       Homogenization

Homogenization is the process that breaks down the naturally occurring fat in raw milk so that it will no longer rise to the top (cream), but just settle into the milk.  The milk is forced through a very very fine “sieve” with holes so small that the fat globules are broken apart.  This process also heats the milk…again!

And here’s the crazy part…homogenized milk has been linked to heart disease, increased sensitivity to milk/dairy, and cancer.  The explanations are very scientific and detailed, but it has to do with enzymes, proteins, and fat being broken down into particles so small they surpass digestion and are absorbed straight into the blood stream.  The affects on the body are adverse and thought to be generally harmful, rather than providing nutritious substance.  (Before homogenization, these particles are large enough to be caught up in the natural digestive process and moved appropriately throughout the body.)

There’s lots of reading on this process and these ideas if you want to know more!

Interesting article on homogenization

       Safety

This is a huge area of concern and debate and probably what makes raw milk so contraversial.  Truthfully, you can find the research to support either side of the fence on this issue.  Many of the articles in the upcoming posts will have more on both positions.


The milk from the farm we own shares in is tested monthly, and the results are stellar every time.  So we have the "safety' record in hand every month.

Like I said before, if the cow is healthy, the milk will be safe.  Then the milking process and storage system must also be safe.  Our dairy farmer will share her process to ensure safe and high quality milk in her upcoming interview.

       History

For those of you interested in the history of milk, the flux from raw to patuerized and back again, here is an easy-read short version.  It’s quite interesting, and sad, to say the least. 


Coming . . .
What the FDA has to say
Health Benefits
Testimonials and Studies
and . . .
               Interview with a Local Small Dairy Farmer

Pumpkin Oatmeal and BACON, plus some good FAT

Some words a friend read to me one morning this week, may they challenge you as they have me:

Set a guard over my mouth, LORD;
keep watch over the door of my lips.

 Do not let my heart be drawn to what is evil
so that I take part in wicked deeds
along with those who are evildoers;
do not let me eat their delicacies.

Psalm 141:3-4

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bring on cozy socks, drifting leaves, and the crisp apple scents of autumn...
...and Pumpkin Oatmeal with Bacon for dinner!

Yup!  That's what we had tonight.  Usually, I plan meals 2-3 weeks out, but the chaos of sudden testing for our littlest collided with the end of my meal plan for this month and suddenly, I was faced with a few days of empty menus!  I KNOW...shock and horror!!!!  Ok, maybe a bit of an exaggeration, but I was a little panicky until I saw a few fallen leaves of gold and light orange on our front lawn...just the inspiration I needed.

This is a delicious breakfast, lunch or dinner, that never fails to leave my family satisfied with warm, full bellies.  Surprisingly filling, and stuffed with nourishing vitamins, this is a winner (as long as you like pumpkin and won't break out for the squatty vegetable...Ash ;)  and in that case you can swap it out - see below)

Pumpkin Oatmeal

For a family of 6 (2 adults, 4 smaller people with very big appetites):

2 1/2 cups raw milk (or milk of your choice)
1 cup pumpkin puree (or sub sweet potato or acorn squash)
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
          or substitute all of spices for 2-3 tsp pumpkin pie spice mix
3 1/2 cups regular oats
pure maple syrup (or sweetener of your choice)
chopped nuts (optional)
dried cranberries or raisins (optional)

Gently heat milk and pumpkin in a saucepan to a low boil. (If you are using raw, do not bring to a full boil; you will kill the healthful good bacteria and enzymes, but your oats will appreciate very warm milk).

Add oats and spices, stirring frequently for 5-8 minutes, or until milk is absorbed and becoming thick.

Spoon into bowls, drizzle with syrup and a little more  milk.  Top with nuts and dried fruit.  So yummy! AND just a few bucks for the whole family.


Now, for the BACON!!!  Can there be anything better than BACON!!!!  It's so good it deserves capitals!

One thing I didn't mention in the Natural Cow post was how the body, both animal and human, stores toxins in fat.  Yes, gross, but God's way of protecting the vital systems of our body but sending the "bad" stuff to the outer lining (which is one of the reasons why high amounts of inter-visceral fat, the kind that lives between and near major organs, is so dangerous).  Isn't our Creator amazing!

This means that organic, naturally fed meat is not only more pure, but the fat in it is healthier too!

So if you are eager to move down the REAL food track...this is a good place to start: FATS!!!!

Back to BACON.  You can find natural, nitrate-free bacon you can feel good about feeding your family in some grocery stores, including Trader Joe's. (Nitrates are the preservatives used to cure bacon and hot dogs...aka - very bad for you.)  It IS a bit more pricey, but we eat less and savor it more, knowing it is actually a benefit to our bodies instead of a greasy treat we feel gross about eating once it's all gone.

And a piece or two, now and then, is absolutely fine and healthy, a good dose of fat and a powerful punch of iron.  Just please don't microwave it and zap all those positives qualities!

I just got this great grease screen with a hinge in the middle so I can lift up each side to check and flip without my hands getting spattered with burning crackles!  (Pampered Chef)

So there you have it - a very quick, healthful meal full of REAL food!  Hope you ENJOY and let me know what you think!

The Natural Cow

I took kind husband's post on Monday as a subtle suggestion he might be craving some of his favorite Monster cookies and whipped up a batch that night, BUT...apparently that is NOT a REAL food recipe. So sorry for that one! When I used real food ingredients, the cookies did not set up, and then once cooled formed a very sticky, tough, flat pile of oats and chocolate. Still delicious after being chiseled off the pan and dowsed with milk, but we missed that moist, gooey texture so iconic of our favorite treat. I think it was the natural peanut butter, and whole oats, so I'll play with that one a bit and let you what we figure out.



I have had several people ask about our meat and milk. I know these can both be sensitive and controversial topics so I am going to tread lightly…but we do have convictions based on what we have learned, read, and experienced, so I do promise to be honest.

So we’ll head towards the meat first…I know, I’m a chicken (and we can talk about those later too)…but it is much more straight forward and really sets the stage for many other areas of REAL food.


Here’s the broken down version (without too much of that science-stuff)


Why eat free-range, grass fed, untreated beef?


Free-range

- constant movement reduces disease and illness which are more prevalent in the confinements of a pen
- can benefit biodiversity and sustain land
- increased lean, natural muscle due to free movement versus confinement which produces stiff, undeveloped muscling (can you imagine what OUR body composition would be if we were confined to a tiny pen crammed with hundreds of other people?  gross!)


Grass-fed


Cows have 4 stomachs…FOUR! That’s a lot of space for digestion and break-down their food. So you would think that maybe cows would be more like goats…able to chew, swallow, and use ANYthing. But that’s not the case. The entire process of digestion from chewing to pooping is designed solely for grass-type vegetation. Anything else, especially grains and corn, are received by the cow's body as foreign and can actually be harmful to them.


So why do farmers feed their cattle grain and corn? Great question with a much more complicated and political answer than you want me to spell out (and probably sooo much more than I understand!) Here’s the easy answers:


1. Cows gain weight faster. Corn is a simple carbohydrate (aka-sugar) and because the cow cannot break it down it is stored as fat. (The same thing OUR bodies do with simple sugars.)


2. It is cheap cheap cheap!


3. The government has several stimulus packages for farmers who grow or use corn products. It’s a whole political scandal that my husband is very passionate about, so if you care to know more feel free to ask him…but be prepared for a small earful.


Grain-fed cattle produce the type of beef that has become iconic for us Americans. The highly marbled, fatty meat, with a smooth feel and flavor. I know, it’s good. But wait until you taste grass-fed beef…yes, it does taste different, especially when eaten without much seasoning, like a steak. It is soooo good! I am hesitant to say it, but there is a natural, almost wild flavor to it. It is stronger than that of corn-fed beef but will not consume the dish if being used as a component. Truly delicious! And because of the lower fat content, you truly taste the meat, not the fat.


This fact, lower fat and lower cholesterol content, also enables you to justify eating it more frequently! And who doesn’t love that!  Plus, grass-fed beef is higher in Omega 3s...that stuff that makes salmon so healthy for you - so you get less of the bad cholesterol and more of the good kind!  Win! Win!

Antibiotic / Hormone Free
- these hormones (both artificial and synthetic) MAY affect the natural balance of hormones in humans (developmental issues, reproductive hindrances, or leading to various cancers)

- overuse of antibiotics MAY be leading to strains of bacteria that are resistant to treatment and difficult to cure

- do you ever wonder why each generation seems to be maturing faster?  girls starting their periods at 9, 10, and 11 years old?  "blossoming" by the time they are tying their shoes? and ask your husband when he started shaving and compare with the boy down the street?  hmmmm....

*Cattle raised on corn, soy, and other grains, living in confinement/pens, are generally given feed laced with hormones and antibiotics regardless of the animals health, but merely as a "preventative" measure.  Imagine how our digestive and immune systems would be affected by daily doses of antibiotics our entire lives!!!  The implications are huge!

And here's the bottom line...God knew what he was doing at the creation of the earth.  He made sustaining foods in all forms for the very body he gave to Adam.  So why are we obsessed with messing with that system.  It was perfect the first time around!



Two words for you:   Big Freezer! 

My wonderful hubby used a portion of our tax return this spring to buy me a modest outdoor freezer that lives in our garage.  Within a few weeks it was 1/3 full of delicious, packaged to order all-natural beef!  It is so fun to step outside and "shop" in my garage for the day's dinner.  The vacuum packed beef is packaged in size and weights that I decided on with the butcher, totally customized to our family's needs. (Many more uses and cost-effectiveness of my lovely freezer to follow)

Where to find your cow

www.localharvest.org


You might also want to do a local google search for farms in your area...we found a few this way that were not listed on the Local Harvest website.

Trader Joe's and other natural grocery stores...but beware - the cost per pound will be much higher purchasing this way.

http://www.grasslandbeef.com/StoreFront.bok?affiliate_no=524

One more option: online order.  This site is very well reputed and supposedly has wonderful products.  We have not tried it yet because we have been able to buy locally.

Let me know what you think and how you are enjoying your all-natural beef...just the way God made it!!!
So are you ready to try your own succulent share of a REAL cow?

Breakfast Nachos

We are dabbling with some potential food allergies (wheat, gluten, dairy) in our house, on top of the REAL food efforts we are making.  So needless to say some meals can get a bit...creative.

Enter ~ Breakfast Nachos!

This is a great Sunday evening meal or even a quick, harty family lunch.  But no matter what time of day I serve these, there is never a chip left.  It takes just minutes to prepare and will keep them full for a while...always a minor goal on my menu.

Breakfast Nachos

1 Bag Organic Corn Tortilla Chips - or - Homemade (cut up some corn tortillas and broil them in the oven until they are crisp)

*Cooked Black Beans, we use 1 1/2 cups

1-2 TBS Chili Powder

1-2 TBS Ground Cumin

Scrambled Eggs (made to your preference), we use 8-10 eggs

1 1/2 cups Raw Cheddar Cheese, grated

Tomatoes, diced

Cilantro, chopped fine (optional)

**Salsa - I made Papaya Salsa this time

Lime wedges (optional)

Mix black beans with chili powder and cumin; add one tablespoon of water.  Let the beans soak up the flavors while making the eggs.

Spread chips on large baking sheet.  Scatter scrambled eggs and black beans over chips.  Sprinkle with raw cheese.  Place nachos under broiler until cheese is melted, but watch carefully so they don't burn!  (My oldest is usually given the task of watching the broiler so I don't singe another meal.)

Top with tomatoes, cilantro, salsa, and a squeeze of lime juice.  Serve and enjoy!

* Black Beans - We buy dry beans in bulk...pennies compared to purchasing canned beans in the grocery store, not to mention we get to avoid all those potential toxins leaking from tin cans during that long shelf life.  More on how to cook and use dry beans coming, but the short version:
        soak beans overnight
         drain and rinse beans well
       place beans in a large pot, cover with water
       boil beans in a covered pot until soft

I frequently make a huge batch and then freeze the cooked beans in small bags.  Makes for a quick and easy meal!

** Papaya Salsa
Tomatoes, finely diced
Onion, finely diced (green, red, or white...your choice)
Papaya, finly diced (or mango or pineapple)
Cilantro, chopped fine
Sea Salt
Lime Juice

Mix all ingredients in a bowl, season to taste.  Cover and let the salsa sit in the refridgerator for several hours so the flavors can marry.  So yummy!!!

A Northwest Evening

An ode to my husband’s stomping ground and the beautiful home of our courtship year…Whidbey Island, Washington.

Deception Pass, Whidbey Island, Washington

The salty-sea smell of the island, the familiar bustle of Oak Harbor and crisp breeze that drifts across the narrow strip of earth to kiss the waters on the other side…it’s a unique little place and it will always hold a comfy nook in my heart. 

One of the things Craig and I miss the most is crab and blackberry season.  There is nothing like coming in from a day of crabbing in the cove (although my complexion was usually a little greener than usual) and picking blackberries, fresh from the vines in the backyard, the crabs cooking in a huge boiling pot on the driveway, while Grandpa sits in his lawn chair, shooting the breeze with neighbors and telling stories from days of old.  It’s all so nostalgic, isn’t it?

Crab is more of a delicacy here in northern California.  It was often my birth day meal of choice growing up.  When it comes in season (and of course goes on sale) we savor every bite, being sure not to leave even a morsel in the shell.  But in Washington there is more abundance and they actually COOK with crab!  Like as an ingredient!  Crab pizza, crab potatoes, crab salad, crab omelets!  Culinary heaven for this crab lover.

As we miss those we love on the island and our mouths water for some fresh, sweet crab and berries, this recipe was born out of my longing and remembrances:

Salmon Stuffed Potatoes

Small red potatoes

½ can  of salmon (I use Trader Joe’s - $2.69 for a large can)…unless you have some crab

Homemade Mayonnaise, or plain yogurt

Lemon Juice

Avocado, sliced thin

Raw Cheese, shredded (of your choice)

Fresh cilantro, finely chopped (or herb of your choice)

Boil the potatoes under fork tender.  While they are cooking, gently fold salmon, mayonnaise, and lemon juice to your taste preference.  We like some chunks of salmon in the mix.  (Depending on your mayonnaise, you might want to add more salt too.)

Remove the potatoes from the water…and here’s my fancy trick I tried when I made this last night.  Pour out just enough water to set your steamer basket into the pot, then add your veggies (we had fresh green beans).  The water is already hot so they will cook in a flash!  (yes, I was pretty proud of this “light bulb” moment.)

Slice the potatoes in half and place each half, cut side up, on a muffin tray.  (You might want to butter/grease your pan.  I didn’t and Craig volunteered to wash dishes.  I’m not sure how long he spent scraping cheese out of the tins, but he stood at the sink for quite a long time.)  Top with salmon mixture, a few slices of avocado, and some shredded cheese.  Place under the broiler with the rack in the middle of the oven so the cheese will take a little longer to melt, giving the salmon some time to heat up a bit.

When the cheese is bubbly and the salmon is warm (around 10 minutes in my oven) remove the muffin tray and place on plates.  Sprinkle with cilantro (or the herb of your choice).  Don’t’ forget your steaming veggies.  ENJOY with a fresh green salad and taste of little of Whidbey Island!

To really go authentic “Washington”, you can serve a berry cobbler and vanilla yogurt for dessert.  Yum!

Real Food

So here’s the deal with REAL FOOD.  I do have a science background and Craig is always gently letting me know when I get a bit carried away with my big words and long explanations.  He laughs as the pitch of my voice goes up with excitement at each new discovery.  So I promise to keep all that jazz to a minimum and just share the basics to start.

While in Uganda we ate pretty much local food.  Some gracious missionaries had left a few familiar items in the pantry of our house, but for the most part, we shopped at the markets and I learned to cook what they were cooking.  (I do realize that what we call “local” is still far from what the majority are able to eat on a regular basis.)  It was amazing!  Fresh…oh so fresh that you had to use it in 3 days or less because it would go bad.  This is truly tree-ripened produce here.  The colors, smells, and tastes were so vibrant and beautiful.  Everything was in it’s natural state, or very close to it.  Just the way God made it.

And our bodies responded.  We felt cleansed from the inside…and no, it was not from a parasite.  We managed to keep clear of those for the most part.

So when I came home I started researching and God led me to a style of eating called Real Food.  Basically this means, eating food that is not processed, modified, genetically engineered or altered, grown and raised as naturally as possible.  It was fascinating to me.  I shared all I was learning with Craig and he said our family should jump on board and begin moving in that direction at once.

The fish house at the local market in Mbarara

Delighted with the green light to forge ahead, I read as much as I could and began replacing items in our pantry, freezer, and refrigerator with the REAL equivalent of what we had been eating before.  I would love to be able to purge and make the full switch overnight, but we agreed that we need to be good stewards of what was already provided for us so we are finishing what we have already on hand.

The benefits…where to begin.  I plan to highlight specific areas of nutrition and food groups in several upcoming posts where we can get to a few more details…without too much science, I promise.

But let me say this…our family has not been sick since we returned from Uganda…not even the new little ones who had NEVER been exposed to all our American germs!  I believe foremost that is GRACE because God knew I probably couldn’t handle a household-illness right off the bat.  But I also believe that our bodies are responding to the healthful, whole food diet, and this is a definite blessing!

The recipes I share will encourage the use of whole, real, and raw foods as our family continues down this path.  Feel free to join us, or substitute whatever ingredients you are comfortable with.  Hopefully you will enjoy learning right along with us!