Borscht

Deb October 6, 2004

I once had some real Russian borscht, which to my surprise was made just with cabbage and no beetroot. It was delicious. I’ve never been able to find that recipe, but have found many other borscht recipes. They are all a bit different, but with certain commonalities. Here’s how I make it, but if you vary the relative quantities depending on what you have in the cupboard it won’t matter. This makes a huge potful, […]

Pork and sage patties

Deb August 15, 2004

500gm (1 lb) pork mince 1-2 cloves garlic, chopped finely or minced 1 tsp sea salt 1 tsp dried sage Mix well together. Form into 4 patties. Flatten as much as possible. Pan fry in a little butter or olive oil till one side is nicely browned. Turn and cook on the other side till browned. With pork, always make sure it’s cooked all the way through. Goes nicely with steamed carrots and broccoli, and […]

Kefir Pizza

Deb August 10, 2004

I can’t take credit for this recipe. It came from Dom’s kefir in-site and is just one of a pile of interesting recipes there. This recipe makes approx. four 8″ pizzas. Step 1: Kefir sourdough starter: This step involves preparing the Kefir-sourdough-starter. This starter is used to rise the pizza base [dough]. This starter may also be used for making sourdough bread. 1 cup of kefir 1 cup of plain wheat, spelt or kamut flour Mix […]

Healthy Yeasted Bread

Deb August 5, 2004

From this Weston A Price Foundation article Genuine sourdough bread required dedication and time. A compromise, quicker bread and one that may be more acceptable to western palates is soaked yeasted bread. The following recipe has been developed by Sonja Kepford, head of the WAPF Des Moines, Iowa chapter. The total fermentation time rising and proofing is 7 hours, which is the magic number for deactivation of phytic acid. To prepare the bread, you will […]

Lamb, mango and parsnip patties

Deb July 12, 2004

1 kg minced lamb 1 Tbs fresh sage, chopped (or 1 tsp dry) 1 Tbs fresh basil, chopped (or 1 tsp dry) 1 small red onion, chopped finely ½ cup fresh mango, diced 2 parsnips, diced and steamed till tender 4 cloves garlic Mix well together. Form into 6 patties. Panfry or grill for 4-5 minutes each side. Serving ideas: As a hamburger. Mix a little sweet chilli sauce with some homemade mayo, as a […]

Savoury mince

Deb July 7, 2004

1 Tbs extra virgin olive oil onion, chopped 3 cloves garlic, chopped or crushed Grated or finely chopped vegetables of your choice: eg. carrots, zucchini, broccoli 500-600gm beef or lamb mince 1 tsp sea salt 2 Tbs tomato paste 1 tsp Italian or Mixed dried herbs (or 1 Tbs mixed fresh herbs, if you have them) Sauté the onion and garlic in the olive oil for a couple of minutes. Add the vegetables and sauté […]

Cottage pie

Deb June 25, 2004

Variation 1:“Golden” cottage pie A batch of savoury mince (see above) About a 1 kg (2 lbs) piece of pumpkin 100g (4 oz) of feta small handful of grated Tasty cheddar cheese Cut up, de-seed and peel pumpkin and set to boil in some salted water. Meanwhile, cook up a batch of savoury mince. Put the mince in a baking dish. Mash the drained pumpkin with some butter, and layer on top. Crumble the feta […]

Beef chilli

Deb June 10, 2004

This is my version of the recipe on P433 of Nourishing Traditions. If you don’t have a crock-pot, it can be made on the stove with less cooking time – an hour or so to cook the beans, then another hour to cook the chilli. 1 1/2 cups pinto beans 2 Tbs whey (or lemon juice) 1 kg (2 pounds) coarsely ground beef (or lamb) 2-3 Tbs red wine (optional) 2-3 Tbs extra virgin olive-oil […]

Apricot Meatloaf

Deb May 30, 2004

500g minced meat – any kind of meat or poultry should work 200ml kefir ** ½ cup dried, unsulphured apricots, chopped (preferably Otago apricots for more flavour) 1 egg ¾ cup breadcrumbs from homemade bread – OR – ¾ cup basic brown rice (see lesson 9) – OR – if you are totally grain intolerant or low carb, use ground nuts or seeds – OR – you can leave it out totally, it will still […]

Liver and Onions

Deb May 17, 2004

Before you grimace and skip to the next section, remember that organ meats have lots of advantages. Most importantly, they are full of nutrients, including some that are hard to find in other foods. The societies studied by Weston Price prized the organ meats and the fat above other parts of the animal. I recommend eating them at least once a week. Because it is so high in nutrients, a kilo of liver goes a […]

Beef Stroganoff (Serves 3-4)

Deb May 3, 2004

1 lb (450g) stirfry steak, cut in strips 2-3 Tbs kefir (or tamari, or tamari mixed with red wine) 4 Tbs butter 1 onion, chopped 1 garlic clove, minced 4oz (100g) sliced mushrooms about 8 baby turnips, washed and sliced 1 Tbs paprika (Hungarian, if possible) 1 Tbs tomato paste 1 1/2 cups beef stock 1 Tbs chopped parsley 1-2 tsp sea salt 1/2 cup cultured cream (eg. crème fraiche, kefired cream) at room temperature, […]