Nourishing Traditions Flops/Failures

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Re: Nourishing Traditions Flops/Failures
« Reply #90 on: December 29, 2008, 11:53:54 AM » by mdessy

Re: the Gingered Carrots that don't seem to appeal to many peoples' palate:

A friend of mine suggested that I combine them with the strained yogurt cheese and I discovered that I really like them that way. The yogurt seems to calm down the flavor a little.

I do think the next time I make them I am going to have to seriously reduce the salt but that is a major complaint that I have with most of the recipes. She uses a LOT of it and it's more than my tastebuds can handle.

I do have a friend from India who tells me that they use a lot of salt (and spices) there and most of my cooking is too bland for their tastebuds. I made a lasagna for them one night and they poured a TON of salt on it. Different palates I guess.

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Re: Nourishing Traditions Flops/Failures
« Reply #91 on: December 29, 2008, 01:06:18 PM » by blsd2bhome

About the ginger carrots: my family loves them!

The first batch was too salty...we have a dairy allergy in the family, so I did not use whey, but more salt. The best way to eat them (for us) is to put some on your fork, and eat with a bite of roasted chicken or beef. My 9yo went through almost an entire pint of it this way Shocked

I decided to make more next time, like a quart.
And now that I am preggo, I really crave it..like some ladies do pickles!!

I have also made the Kimchi that is in the book. It is not like traditional Kimchi, but I made it work with what I had and my fam loved it!

I found that fermenting did happen with less salt in the recipe, I just leave it out for about 4 days until I see bubbles, and then put in the fridge (I warn you...do not try to open it at this stage, it may be under alot of pressure!!..don't ask me how I know Roll Eyes

)

We use these like condiments, not as a side dish and it works well. So instead of steak sauce to dip our bites in, we have a little bit of ginger carrot with each bite. It took a few meals for my family to understand to eat it like a condiment, but once that was a habit they ask for me to make more when I run out!

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Re: Nourishing Traditions Flops/Failures
« Reply #92 on: April 12, 2009, 07:55:32 PM » by WI Cheesehead

Well, I just got my book and have tried 3 recipes so far. I wish I had seen this thread b4 making the almond milk. I used the full 2 tsp (I think) and it was awful after the 2 days. I dumped it down the drain. What a waste of 2 cups of almonds! I also made the mayo, but next time I'm going to try another person's suggestion and use ACV instead of the lemon juice, or reduce the lemon juice a bit. Aren't you supposed to keep it in the fridge? After doing that, it thickened up a lot (too much). But it's better than runny. It's almost a cream cheese consistency. I also just made a quart jar of Japanese saurkraut. It's on the counter waiting for 3 days. Hope it turns out! Undecided

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Re: Nourishing Traditions Flops/Failures
« Reply #93 on: April 14, 2009, 10:02:43 AM » by lotsaboys

Quote from: WI Cheesehead on April 12, 2009, 07:55:32 PM

I also made the mayo, but next time I'm going to try another person's suggestion and use ACV instead of the lemon juice, or reduce the lemon juice a bit. Aren't you supposed to keep it in the fridge? After doing that, it thickened up a lot (too much). But it's better than runny. It's almost a cream cheese consistency.

Right, after sitting at room temp. for 7 hrs. it should go in the fridge. And we like the flavor of ours better since I started adding a little onion and garlic.

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Re: Nourishing Traditions Flops/Failures
« Reply #94 on: April 14, 2009, 11:57:49 AM » by WI Cheesehead

I'm not sure what to do with the mayo. It's way too hard in the fridge. I tried to use it to make egg salad and had to try to melt it a little, which made it runny and my DD hated the texture then. Is there any way around the hardness? I'm afraid I won't be able to use it if it stays like that. I'm not thinking using half EVOO and half CO would work, as EVOO hardens up in the fridge too, but not solid. Maybe I will try that, and try adding some onions or powder too.

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Re: Nourishing Traditions Flops/Failures
« Reply #95 on: April 14, 2009, 01:31:57 PM » by WellTellMommy

Can help with the (fix) end of it but something you could do with the hard mayo is
Salad Dressing, 1 part mayo, 1 part yogurt and your favorite seasonings.
or same as above with a little honey, salt, & pepper for coleslaw: carrot & raisen salad; or creamy cucumber salad. Tongue

yummy!

I've been thinking about making NT Mayo but I don't have access to farm fresh eggs, Dh likes me to buy these, do think they are safe enough?
I've been thinking about the benefits of raw and want to blend in smoothies or juice but I'm not sure with anything store bought do you think the pro's outway the con's?

# Oakdell is producing an Omega-3 brown egg from brown hens fed a vegetarian diet enriched with flaxseed, a marine algae and Vitamin E.

# Each Omega-3 Brown Egg has at least 350 mg of total Omega-3 fatty acids. This is a combination primarily of ALA, but also includes DHA type omega-3 fatty acids. About 100 mg of the total are DHA, one of the most important of all the omega-3 fatty acids.

# Our brown hens are not fed any hormones, antibiotics or animal by-products.

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Re: Nourishing Traditions Flops/Failures
« Reply #96 on: May 09, 2009, 09:08:26 PM » by snickerdoodles

I love NT, but basically I love it for the side bars. I think if you write a cookbook and use quotes, maybe you can get away with an awful lot of quoting. I think Sally Fallon, God bless her, was wanting to get the info in front of people. Most of the recipes are fairly iconic/universal; you can find others, and usually a better one by getting online or asking a friend from that culture. She no doubt was only using the cookbook format to teach principles...and who knows, maybe she didn't have any willing testers, and couldn't do it all herself!!! An amazing, wonderful book.

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Re: Nourishing Traditions Flops/Failures
« Reply #97 on: June 26, 2009, 12:38:59 PM » by aflora

I love NT... but I will say this, the fermented recipes are way too high in salt for my families taste. I just cut the salt way back (like maybe a fourth of what it calls for). I usually use the whey (sometimes we cut back on the amount of that too), so I am pretty sure cutting back on the salt will not effect the fermentation. We love the ketchup, and apple butter. I made the mustard though and almost feel over when I opened the jar..whew!
I love the coconut chicken soup, and all the "south of the border" dishes are tasty. I have just had to experiment with a lot of the recipes to come up with something we enjoy. Also we have been following WAPF for about six months now, and I don't know if our taste buds have changed or what, but nobody could handle the aftertaste of the whey when I first started the fermented stuff, and now we all do just fine. Keep experimenting, I think it is worth it!

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