Oatmeal

Oatmeal has become my breakfast staple. I used to really like oatmeal, but then I found out I wasn’t eating it right. “What do you mean, not eating it right?” you might ask. Oats are a grain, and thus need to be prepared as such. Oats are an extremely nutritious food, but only if prepared properly. Well, how does one do that?

1. Soak your flat or steel cut rolled oats in a whey solution overnight (at least 8 hours).

2. Cook your oats with some more added water on the stove.

3. Serve with plenty of grassfed butter.

Why the butter? It was mentioned in my Folklore Foods class (see–> MamaMuse) that the nutrients in oats cannot be absorbed without being eaten with plenty of fat (this goes along with needing fats to break down carbohydrates I believe), even if the oats were pre-soaked before cooking.  

Here’s how I make my oatmeal (based off of the recipe from Sally Fallon’s Nourishing Traditions cookbook):

1 cup of oats (regular or rolled)

1 cup of warm water with 2 Tbsp of whey (homemade from raw milk)

Some extra water for stove-top cooking

Butter

Maple syrup, honey, cinnamon to taste

Applesauce or raw milk

— Take the oats and add to a bowl. Add the whey to the water then pour over the oats stirring slightly to mke sure everything gets wet. Leave on the counter covered overnight (or at least 8 hours). Pour bowl contents into a pot, add a bit of water (1/2 C- 1 C), stir. Cook on low-medium heat being careful to keep stirring to prevent oats burning to the bottom. Cook until most of the liquid has evaporated, 5-10 minutes depending. Add in butter (a Tbsp or more, be generous!). Add any additional ingredients (maple syrup and/or honey, cinnamon, fruit pieces, applesauce, milk, yogurt, etc.). Enjoy!

This proper preparation of oatmeal makes it very filling!

http://www.thehealthyhomeeconomist.com/video-how-to-cook-oatmeal-the-right-way/

http://www.thehealthyhomeeconomist.com/video-how-to-quickly-adjust-to-the-taste-of-soaked-grains/

Making Ghee

Ghee, or butter oil (also called “clarified butter”) is a pretty old method of consuming butter. What’s the difference? Butter still has all it’s milk solids/proteins (hence, why it’s solid and not an oil/liquid). Butter oil, or ghee, does not. Which means that many people who have issues with most dairy, including butter, can eat ghee. Butter oil is made by heating butter until the oil and solids separate, skimming off the foam that rises to the top, and pouring the resulting liquid through a cheescloth-lined sieve or a coffee filter. The oil that drips into the jar is what you want. And it will turn into a solid at room temperature, but will still be soft. You can take ghee/butter oil as a supplement with fermented cod liver oil as highly recommended by Weston A. Price for all around health but also for healing dental carries. Or, you can just use it to cook with (which is what I do until I get some capsules) like you would coconut oil or olive oil. You can even use it to make poultices using herbs for certain ailments (steep the herbs in the butter oil, then strain and apply the cooled paste). I made a small batch of comfrey ghee for my teeth, and found that it almost immediately melts in your mouth, so it ends up being more of a oil pulling than an actual paste that sits on your teeth (swish it around to perform the oil pulling).

Here is a video of the Healthy Home Economist showing how to make ghee:
http://www.thehealthyhomeeconomist.com/video-how-to-make-ghee-butter-oil/

Here is some information on healing dental carries with fermented cod liver oil and butter oil:
[This book actually covers a lot more, such as diet. Can get as an E-book from B&N as well] http://www.amazon.com/gp/product/1434810607/ref=as_li_ss_tl?ie=UTF8&tag=keeofthehom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1434810607

And here is some information on oil pulling:
http://simplehomemade.net/my-attempt-at-this-crazy-thing-called-oil-pulling-does-it-really-make-a-difference/

Fermented Drinks: Hindu Lemonade

This one was actually made the other day, before my attempt at pickles and salsa. I found out how to do it through the Healthy Home Economist, she does videos on traditional foods and puts them on Youtube, and has a blog as well. It’s essentially fermented lemon/limeade (depending on your taste preference) but she called it “Hindu Lemonade”. Mine turned out very tart but yummy so I drink just a small glass of it a day, sipping on it and savoring the flavors. I used only lemons in my version, and the hint of nutmeg goes surprisingly well with it.

Hindu Lemonade
She called for 6-8 lemons, limes, or a mix [I used 5 lemons, freshly juiced]
1/2 C whey [I ended up using a tad bit less than this]
1/2 C sucanat, which I guess is an unrefined sugar from sugar cane- it still has its molasses and minerals intact. [I didn’t have this so I used 1/4 C of organic cane sugar and 1/4 C molasses]
1/2 Tsp ground nutmeg
2 Quarts water [I only had a jar big enough to hold 1.5 quarts, an applesauce jar, so I eye-balled it after adding the whey. I actually used too much because when I added the sugar, it filled too much and had to pour a bit out].

Juice the lemons/limes and add all the ingredients to the water. Put on the lid and shake it a bit, then leave on the counter at room temperature for 2-3 days. The Healthy Home Economist said you can drink it right away, which I’ve been doing, or leave it for 1-2 weeks before drinking as supposedly this improves the flavor. We’ll see how it tastes in a week and I’ll let you know.

http://www.youtube.com/user/TheHealthyHomeEconom?feature=watch