Everyone Should have a Brothel in Their Home

A Kitchen Brothel – it’s for your Family’s Health!   Even Grandma would approve of this forgotten “science” – and it is as simple and cost effective as it can be.

Some people spend money on drugs and substitutes to get the same desired effects!  OK , now get your mind out of the gutter and into the soup pot!

When did the simple get so forgotten?

Everyone knows that chicken soup is good for the soul as well as those pesky winter colds. Today we buy individual steaks, fish filets, boneless chicken breasts, or grab fast food on the run. And although stocks played a major role in all traditional cuisines, it has all but disappeared from the daily cuisine.

We need to be reminded that a REAL stock has more healthy properties than we remember – or ever knew– and is easiest and most cost effective part of a meal that we can offer.

If you are lucky enough to know some local farmers – ask for the bones – most are thrown out and these are full of wonderful minerals and gelatin. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. We have deleted them from our diet and try to get them back via a pill.

Not to mention stocks are good for your digestion – so a topic that is front and center in current healthy articles .

Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.

For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. (This is the method that – once learned to be done synthetically – became the additive MSG) Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add a little vinegar to the broth to help extract calcium. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers – this helps keep the gel in the stock – it is what you are vying for.

There may be some foam will rise to the surface. This is a different kind of substance and these “fluffy” impurities should be removed.

Remove the bones and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top. The stock may be kept in the refrigerator for several days or in the freezer for several months.”

Of course, you can use your stocks to make soups or stews. Make a sauté, by thickening a bit of stock slightly, adding meat and veggies of choice and serve that flavorful combo over pasta or rice. Kind of like a slow cooked sir fry! You can even add a bit of concentrated beef broth to your spaghetti sauce. So as we are thinking of maybe going out less – think how easy and cost effective good food can be. Traditional food preparations can be a healthy and easy addition to your weekly meals. Think nutrient dense!

 

See www.westonaprice.org for even more reasons why stock is good.

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A Guest describing our dinner experience!

I thank this guest – a person with a degree in Homeopathy – for writing these words. I can not express my gratitude enough – this is what I strive for in my signature cuisine.

“Dear Cathy,  This was he best meal I have ever had. From the soup, to the salad, to the vegetables served with he main course. he best way I can describe what I was tasting was “clean”.  I was all so clean and refreshing that I found myself slowing down to thoroughly taste my food. 

In a day and age where we all have forgotten how to slow down and live in the present, your food reminded me of how important our nourishment is for not only our vitality but for our spirit. Keep up the tremendous work!

M.D.

An Extra Special Quality of Food Cultures

Loving Your Cultures

I love my cultures and microbes that kick around my kitchen. In fact, I have gotten so used to them being around I made them a special cabinet. I called a friend the other day and told her that there was something about them I could not explain, it was just a feeling that I got when I was kneading my sourdough bread – now I know what! I even wrote this article years ago, only to modify it and reprint it. However many months later – I can “explain” what I “knew” then.

You may be familiar with some of the different style of “cultures” and creatures….

I “brew” water kefir, dairy kefir, ginger bug and kombucha and keep an active sourdough.  I make cultured veggies and the true cultured saurkraut. There is even more you can do with dairy and even more kinds of beverage cultures that I have not tried yet. When I started out I could pretty much only keep a couple at a time. You have to feed them and take care of them – at somewhat even intervals and they are all different. It is like having 5 fish tanks, all with different fish! But – it is so worth it!

Lets drop back a bit. If you have not tried culturing yet – you are literally in for a treat. If you have, this can move you to a slightly different level, if you have not “gotten it” already.  For a beginners article on culturing, and the why’s and where to start then read this article  – Making Local Foods Superfoods. 

So now I am even more “fired up” about cultured foods and As of this writing I am writing a series of culturing for health, so follow along if you would like to learn. Your family, your home and even your garden will thank you for taking the time – oh, and me too!

The punch line here?  Aside from helping our immune system, lining our guts with a protective layer etc etc etc … these “back to the source” little microbes are just that – a form of back to the source energy.  Probiotics are said to be able to contain ORMUS, something not easily defined and sometimes akin to magic.  Here is an excerpt from an interview on the potential of ORMUS with David Wolfe, since I just finished his Raw Food Certification course – it’s great to put that here.  And a link to more info about ORMUS energy and others that help us detox our bodies and our places in the world. 

And if you aren’t into all that – just try some veggies or beverages and see how good they make you feel.  I feel that they reconnect us to a part of nature that assists our healing, and science is there to back that up on many levels.

Happy Culturing!

 

 

 

Be sure to put Butter in your Tea and Coffee (with the why you may want to try this included)

Why might you ask – should I put butter in my coffee or tea?

Well I certainly didn’t think it up.  Nor am I taking the time to pass it along for no good reason.

But WOULD have thought of it – eventually….I love butter and coconut oil and have been eating alot lately (and finally losing weight I might add) and love the many benefits they give you, so when I listened to Dave Asprey talk about his “IQ improving coffee recipe ” taken from a Tibetan Butter tea recipe – my ears perked up.

It is said that nomads often drink up to 40 cups of Butter Tea a day and I mean – if it is good enough for the monks….why not me??

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It is said to:

1. Give you that morning energy without the crash

2. Provide Healthy fats that you probably don’t get otherwise

3. Prolong the fat burning stage that your body goes through in the AM

More Specific Benefits?

I can list them – but Dave says it better

http://www.bulletproofexec.com/category/coffee-2/

Here’s the original recipe – I think this is fairly new – but I am seeing all sorts of recipes out there, both for the coffee and the tea – and the ingredients are NOT created equal . . ..  and that is the whole point!  If you want the REAL benefits from this, spend the extra cents on the actual high end ingredients. Otherwise you get coffee beans with mold in them, butter that has less value (no way should you ever use margarine) and you really want raw milk butter.

Here is Dave’s recipe pdf – I recommend that you print it out.

http://www.bulletproofexec.com/wp-content/uploads/2013/11/BulletproofRecipeCard_Winter2013.pdf

And I also show the basic recipe here

Brew coffee

To a cup of coffee : Add 1-2 T of grassfed butter and 1-2 T of coconut oil (or MCT oil*)

Blend for 20 seconds unless you want to add a couple more things that I do.

For me – I still like a little cream too AND I add a shake of gelatin** – OK – I was not going to admit this but I allow myself a bit of sugar in my coffee.  I could recommend stevia or even maple syrup if you need a little sweetener.  I can say I find that I really need much less sweetner now…

If any of you know me very well you know I love promoting the benefits of bone broths. And this gelatin is a close second without simmering bones for days.  So I get a kick of unflavored gelatin in my coffee too.

now  ENJOY!!!

I actually think that regular coffee is now thin and lacking, so watch out, you may get hooked.

*  MCT oil   this is an oil extracted from coconut oil

**  Great Lakes gelatin, the green can  http://www.greatlakesgelatin.com/  or buy this at my store Old World Eatery

Tibetan Butter tea is traditionally made with yak milk and butter made from Yaks— um – well – go ahead if you can get it!  But do try to use the best butter you can get at the moment.

You can actually get this locally at a great restaurant in Plattsburgh,NY. The Himalayan Restaurant has it on their menu. They warn that it is an acquired taste.  But I argue that it is a healthy, educated taste.

How to make Tibetan Butter Tea

Boil 4 cups of water, add 2 (black ) tea bags and turn off heat to let it steep 5 minutes or so. Many recipes say to boil your tea but I thought you were not supposed to do that with tea so I just let it steep til its good and strong.

Take the tea bags / strain the leaves out

Add 1/4 t Himalayan salt

Add 1/4 cup half and half to your tea

Churn, whip, or blend (take your pick) the tea with the butter

Pour into your cup and enjoy.

If you try either of them, let me know what you think.

Another confession – I even add high quality chocolate powder and the superfood Maca most of the time to the coffee recipe above.

Link

A Healthy Breakfast Porridge Recipe

I’ll be highlighting breakfasts over the next month ..  want to know the way that truly healthy people ate for generations??  And even more importantly, how they PREPARED it – that is one of the keys!

Grain-free-Tropical-Banana-Pineapple-Breakfast-Porridge-11-475x317

FYI –  Breakfast cereal is one of the worst! Try this recipe instead.

More about Tierra Farms

Join Mountain Lake Coop – free, no dues, no hours

Tierra Farm, one of Mtn. Lake Wholeshare’s four wholesalers, has so many great things going for it that it’s hard to write briefly about these dedicated folks and their over 200 products.
  • They live their motto “Keepin’ it Real” by making everything they sell from wholly organic nuts, seeds, coffee, chocolate, fruits, and trail mixes.  All nut roasting is done in a certified peanut-free facility.
  • Since they compromise on nothing you can count on absolutely ALL of their ingredients being free of the dreaded GMOs (genetically modified organisms) – an issue of increasing importance.
  • Their recipes are made to order in small batches, so the taste, freshness and nutrient-density remains high.  You can taste it in their creations because the nuts, seeds & butters have not a hint of rancidity so that the volatile fatty acid nutriment they contain remains intact and perfect for human nutrition.
  • Their tropical products coffee and chocolate are ‘Certified Free Trade’, and they also carry an ‘Earth Kosher’ designation.
  • Nearly 3/4 of Tierra Farm’s power needs are solar generated and the company maintains a 60% recycling rate.
  • This employee-owned company in Upstate New York also runs a growing retail store near Albany, and they bulk ship free (to Eastern USA) w/ orders of $350.+

Mountain Lake Wholeshare Online meets wholesale requirements to order from Tierra Farms several times a month.  There’s an order closing Thursday, 21 Nov.; membership is free.  NOW is the time to get in on some true goodies for upcoming family feasts and holiday gift baskets – all at wholesale prices.  A short list of our personal favorites:  chocolate-covered EVERYTHING; dry-roasted nuts; white Turkish figs; pitted prunes; currents; triple berry granola; half-decaf coffee beans; spicy pistachios.

 

Free gluten e Summit Nov 11-13, 2013

what is the big deal gluten              Has the word gluten been invading your life?

It certainly has been in mine!  As most of you know, I cook for the public and it can be a challenge sometimes.
I know all of you may not deal with food directly – but this seems to be a hot health issue – so if you had not seen it – I just wanted you to know about the free Gluten e- summit starting November 11th.
They say they have some of the top experts presenting info – you can listen in when you get a few minutes, or can listen to a particular lecture that you might be interested in. They have a two day schedule of speakers.
I am not sure that all gluten in itself is bad?
And I know that traditional healthy populations have used REAL sourdoughs for centuries – to help break down gluten before we eat it – processed breads and yeast breads don’t do that!!
We have forgotten why and how to do that.  Part of my traditional food series will cover this process.  And why – if you love your breads and cakes – there is a process that you can re- learn –  to minimize the gluten’s “effects” and still enjoy bread style products.
I am awaiting to see what they say in the summit – as I enjoy a real piece of real sourdough bread with wonderful “grassfed” butter from a local farm!
Chef Cathy Hohmeyer, OTR

Old World Kitchen Farm Market Fall 2013

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From grocery items like grass fed meat and local produce, to “real foods” snacks, entrees, bakery items and beverages.

Roadside market open on weekends, inside market open Wed and Friday as well.

Pre-order available, fill out form below or call Chef Cathy direct.  Food demos, food culturing classes, beer and wine tastings by request.

We are 2 miles west of the Adirondack airport, 8 miles from Saranac Lake, 25 minutes from Lake Placid.  Tour the historic Lodge and its property.