Lazy Lady Living 2013 Permaculture Design Certification Class

Lazy Lady Living Permaculture Design Course

Krista Joy Arias, owner of Tierra Soul and teacher of the MamaMuse (un)Midwifery Mentorship program, has chosen a select few to be Village Builders and help spread the word about her new class, the 2013 Lazy Lady (and Lad) Living Permaculture Design Certification Program. I was one of the selected Village Builders and am posting here because I think some of my readers and followers may be interested. I took the last class and it’s wonderful! Lots of wonderful information and Krista and her husband are great people.

Come join the Lazy Lady Living community and be a part of something different. This course is about sustainable sustainability, and getting the most bang for your lazy buck. Interested in Permaculture, Traditional Nutrition, and Urban Farming? This is the class for you! It’s an 8-week 100% virtual course with the option to complete extra work (additional assignments and a Permaculture Design project) to receive a Permaculture Design Certificate.

The 16 Topics in Lazy-Lady Living:
1. Permaculture Philosophy & Ethics
2. Weston A. Price & Nutrient Density, Value added farming
3. Anthroposophy & Biodynamic Agriculture
4. Trauma, Initiation & Myth Mending
5. Patterns & Design Elements
6. Cultivated Ecology & Wildlife
7. Urban Ambrosia, Backyard Milk, Meat, Eggs and Honey
8. Urban Apothecary, Lazy-lady soap, salve, tincture and tonic
9. Sacred Slaughter & the Vegetarian Myth
10. Soil & Trees
11. Water & Aquaculture, ponds, dams & bridges, Water catchment, Grey water & composting toilets
12. Recycling, waste streams & DIY pitfalls, Diverse climate solutions
13. Earth Rhythms & Seasonal Celebrations, Advanced Simplicity
14. Undisturbed Birth & Home-Funerals, Sacred Union & Family Harmony
15. Ethical Business & Investing, Licensure vs. Free Marketplace, Personal Abundance & Giving Back
16. Energy, Climate & Catastrophe

Enrollment begins on May 15th and runs for 2 weeks only closing on May 31st. As a Village Builder, I get a commission for every person whom I get to enroll in the class.

**What will my commissions be going towards? My self-sustainability fund to get off-grid and have a place for people to come and do “farm stays”, learn about sustainability and permaculture, and also as a place for women and mothers to come experience with-women care and support throughout the childbearing cycles. I am also wanting to have a birthing hut built on the property for families to come have their children if they like, and also a Moon Lodge.

For those who sign up through me I will be helping and mentoring as I can if any questions or needs arise during the class and will be here as a collaboration partner. Follow the link below to sign up with your e-mail to receive information as Krista sends it out. She will also be making some videos that will be sent out to everyone on the mailing list as well between now and the start of class.

The cost of the course is $897 and there is a payment plan of $350/month for 3 months. Krista is also offering scholarships and the application will be announced on the 15th(ish) as well.

Here is my affiliate link so that I get the commission when you sign up, but remember enrollment doesn’t start until May 15! Be sure to sign up soon so that you don’t miss any information::

http://www.lazyladyliving.com/NaturoMomma/1

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Haymaker’s Oat Water

I apologize for seemingly having dropped off the face of the planet. I assure you I’m still here, just been rather busy unfortunately. And to be honest, I haven’t been doing much of anything in regards to “good, traditional eating”. And I feel crappy for it. I’ve been eating way more refined grains (mostly cereal), barely any fruit, and almost no vegetables. Trying to turn back around, keep up with my daily fermented cod liver oil and butter oil (which is really hard for some reason to remember to take it), and I need to get exercising again. Oh, and I’ve also been on edge about my gallbladder health, so I may be sharing some information in regards to that as I find it. I also started my first ever batch of kombucha, which I’ll make a post on that when I get a chance.

What I wanted to share with you now is oat water. I soaked about 3 cups of oats last night for breakfast and granola, and had about a cup’s worth of soaking-water left over come today. Well, not liking to waste things that can be used, I wanted to see what I could find to do with it. I thought about an oat-drink of some kind, and checked my Nourishing Traditions book (by Sally Fallon). Sure enough under “Beverages” was a recipe for “Haymaker’s Oat Water”. since I already had my soaking-water (I used whey for the oats), I just kind of eyeballed it ingredients-wise which is what I normally do.

Why oat-water? I’m not positive as I haven’t researched it, but I’m pretty sure that some of the nutrients from the oats (plus some of the whey from soaking, unless you use something else) goes into the “water”, so you’re getting all the nutrients instead of just eating the oats as porridge or granola. Plus you’re not wasting anything 馃檪

Haymaker’s Oat Water [Her recipe]
Makes 1 gallon
1 gallon filtered water
1 cup rolled oats
1 cup lemon juice or raw apple cider vinegar
1 cup molasses (optional)

~Mix all ingredients and keep at room temperature several hours or overnight, stirring occasionally.
**It doesn’t say to strain out the oats or not, or what to do with it afterwards.

My Version of Haymaker’s Oat Water
3-ish cups rolled oats
3-ish cups of water
4-6 Tbsp of whey (made from raw milk)
3/4 cup molasses

I soaked my oats-water-whey mixture overnight, scooped out a cup of oats for breakfast porridge, and then strained the rest of the oats. The leftover 2-ish cups of oats went into my dehydrator (I’ll be making granola). I had about 1 cup of liquid (a yellowish-grey color) left over. I put it on the stove and added the molasses, heating it just to dissolve the molasses. I noticed some particles had risen to the top so I strained the liquid. At this point it was a brownish-grey color. I then took a 3 qt filtered water jug with a screw-on lid and filled it about half-way with cold water, then poured in the molasses-oat water mix, then added a bit more water and shook it some. It tastes just like molasses, but watered-down. You could drink it like this, but I poured a bit in a jar and then added more water to it and drink it like that. This would make it last a bit longer. If you didn’t add the molasses, it would probably taste pretty bland, like watered down unflavored oatmeal. So it’s up to you on how much sweetener you want to use. You could probably use rapadura, honey, or any other natural sweetener, but I really like the molasses taste.

Happy drinking!

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/

Raw Milk and Cultured Milk Products

What is raw milk? Raw milk is milk straight from the animal (cow, goat, sheep, camel…) that has not been pasteurized or homogenized. Raw milk retains all of it’s beneficial bacteria (which naturally keeps bad bacteria in check), all of its original proteins/carbs/fat/vitamins/minerals that are damaged, diminished, or completely destroyed through pasteurization. Raw milk can then in turn be soured, cultured, etc. Raw milk before refrigeration was usually turned into some sort of other dairy product, such as cheese or butter, to store it. Most people who cannot drink cow’s milk often find that they can eat raw milk/raw milk products with no issue (this is because raw milk retains the enzymes that the body needs to break down milk sugars. These enzymes are destroyed in pasteurization).

My raw milk journey began with a research paper I did for college a year or two ago on the benefits of raw milk and the current legislative restrictions regarding its sale. I skimmed the RealMilk website and that was about it. I had no idea where to get raw milk or how. Until last year, I had mostly put it to the back of my mind. Then I heard through the grapevine of a place to get goat’s milk. I grew up on raw goat’s milk that I had helped milk myself (my aunt raised Saanan goats) so I gave it a try. It was a hassle to try and get a hold of, and kind of expensive ($6 a quart I believe). I got it twice and it was alright, not sure what breed it came from. After that I put it on the back burner again until I started my Folklore Foods class. It re-kindled my interest and my search for raw cow’s milk, which finally bore fruit.

1. Drinking raw milk.
– Raw milk is definitely different than milk you get from the store. For one, it changes flavors. It changes throughout the year, and depends on the breed of cow and their diet. It has a much stronger flavor, which can sometimes taste “off” because of something that was eaten or when the frost kills the grass and it tries to grow back the chemical makeup of the grass is slightly different and is reflected in the milk. It doesn’t mean it has gone bad, however.

2. Other than drinking it, what do you do with it?
– Culture it (i.e. kefir, sour cream, buttermilk, etc.)
– Turn it into yogurt, butter/cultured butter, buttermilk, curds and whey, cheese, etc.

* After just trying it straight, I attempted to make curds and whey. The curds are essentially cream cheese, and the whey is what you use to make fermented foods (another traditional food prep method we’ll go over in the future). Whey is also a bi-product of cheese making and from yogurt (ever open a package of yogurt and see a yellow-ish liquid floating separate from your yogurt? That’s whey). When trying to clabber milk/get curds and whey, the warmer it is the faster it separates. The Nourishing Traditions book says to leave out on the counter in a covered jar for 12-48 hours, I had to leave mine out for almost 5 days before it really separated. If you want clabber (Lazy Lady Yogurt) leave it out till just before it actually separates. I also noticed with mine that the cream would separate to the top, then the bottom would be all together, but when you pour it through a cloth-lined seive to get the whey out of the curds it is actually separated.

* The curds were very strong in flavor, and have an interesting texture (more grainy than creamcheese) and I usually eat it on toast with honey. The whey is a soft yellow color and can be used for all kinds of things. The first thing I used it in was as a soak for oats. This helps to make the oats easier to digest and breaks down antinutrients (an example is gluten, or phitates) that are found in grains, some seeds and nuts, and legumes. I take a cup of steel cut rolled oats or regular oats and a cup of warm water+2 Tbsp whey and set it in a bowl over night, covered loosely. In the morning I add another cup of water and cook it for 5-10 minutes on the stove, then add maple syrup, cinnamon and sometimes pieces of fruit and raw milk.

* Oh, almost forgot! My favorite way to drink raw milk: set it to simmer on the stove, add dried dates. Simmer for 5-10 minutes, or longer. Mash dates to release flavor, pour through seive and drink warm. I also tried it once with some Oregon Chai. Yum! A thermometer would probably be useful here as well, since you don’t want to heat raw milk any higher than 110 degrees (for cooking, drinking, or yogurt making) because if you go higher than that you begin to pasteurize it killing all the beneficial enzymes and such.

* Yogurt: I didn’t have a thermometer, which I will be getting before I make yogurt again. I also don’t have a yogurt maker. I followed the yogurt recipe in Nourishing Traditions, using a few tabespoons of organic vanilla-flavored (I should have used Plain probably but it turned out fine) yogurt from the store as my “culture”. I cultured my yogurt in the oven, which was very hard to keep at 110 degrees, but it turned out and I got 2 pints of yogurt in the end which, regardless of the very potent flavor, was very good.

My Middle Eastern Dinner
Main dish: browned goat meat with herbs and rice (my first time ever having goat meat, it was local and amazing!).
Drink: raw milk simmered in dates with a dash of local raw honey.
Side dish: homemade raw milk yogurt with the dates from the milk added with a bit of local raw honey as well.