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Topics in this
newsletter:
1. Good
places to shop - featuring Cambrian meats
2. Featured recipe - I know liver's good
for me, but yuck!!
3. NZ cheese made from homogenised milk
4. How can I learn more about whole foods?
5. My dream for a healthier NZ
Click
here to download a printable copy
Good
Places to Shop
Sometimes the hardest thing about eating good food is knowing where
to buy it. One of the newer pages on DietNet is the Where
To Shop page. At the moment it's incomplete, with a lot of areas
not covered. If you live in one of those areas, or know of a good
place that ships nationwide, please help to improve the page and
email me
some info.
A place I've started buying from lately is Cambrian Meats in Tauranga
www.cambrianmeats.co.nz
- they have a great range of eco farmed meats and ship to anywhere
in NZ. The animals are raised organic, but they are not certified
organic. This means they can keep their prices much lower, while
still providing very high quality meat. They focus on the health
of the land, as good meat only comes from healthy animals raised
on grass full of nutrients.
Their range includes beef, lamb, chicken and venison. Not on their
price list, but available if you ring in your order on the 0508
number are kidneys, and beef & marrow bones for making stock.
Recipe
- Liver and Onions
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 lot further than a kilo of any other meat. And if
you team it with pumpkin, you have a nourishing, economical meal.
I know Liver and Onions is a rather old fashioned dish, but it's
simple and tasty, especially when put with a sweet vegetable like
pumpkin or kumera. The sweetness of the veges offsets the strong
taste of the liver and makes a pleasant combination. This is the
amount I use for two adults, so adjust for your family's needs.
First, prepare your vegetables. If you're in a hurry, go for mashed
pumpkin. Chop up into small pieces and take the skin off. Boil up
in some salted, filtered water while cooking the liver and onions.
Drain well and mash with a large dollop of butter and some paprika.
If you've got a bit more time, some roast vegetables are nice. Chop
up pumpkin as above, or some kumara, or any combination of pumpkin,
kumara, toka toka or potato. Toss them in whatever good fats you've
got to hand - chicken fat, lard, tallow, extra virgin olive oil
- and some sea salt. Bake at around 200C for 1/2 to 3/4 of an hour,
depending on how big you cut the veges.
Chop an onion in half, then slice each half thinly. Cook up in a
fry pan with a generous amount of butter, till softened. Meanwhile,
slice the liver (200gm for two people) as thinly as you can. Cut
each piece in half, so you end up with pieces that are roughly 3-4
cm by 3-4 cm, and maybe 1/3 cm thin. Push the onions to one side,
add a little extra butter and fry up the liver quickly on both sides,
till just browned. You want the liver just cooked, so that it doesn't
get tough. Mix the onions through, add a dash of sea salt, and serve
straight away with the vegetables.
This is quite a rich dish, so a green side salad goes with it nicely.
This recipe comes from my Whole Food Cooking course, which I'm partway
through writing. This is designed to help introduce people to the
principles of whole food cooking, in a step by step, easy to implement
way, and will be available soon.
Click
here to download a printable copy
Homogenised
cheese?
It never occurred to me that anyone would bother to homogenise milk
before turning it into cheese. But it turns out that Anchor make
their Mild, Colby, Edam and Tasty cheeses from homogenised milk.
Thankfully, I have had confirmation from Mainland that their Mild,
Cheddar and Tasty cheeses are all made from non-homogenised milk.
Learning more about real food
 Some
of you already know and love Nourishing Traditions, by Sally Fallon.
For those who don't, it's my most highly recommended book. It's
not only a superb whole food recipe book, but is also packed with
a wide range of nutritional information. Some local libraries have
it now and it's also available for sale around the country. Golden
Bay Organics in Takaka gborganics@excite.com
and Tall Poppy Books in Invercargill service@tallpoppybooks.co.nz
are stocking it. And if both are out of stock, sometimes I have
a spare copy or two. Or click on the picture to order it from Amazon.
Please let me know of any other places who're stocking it.
Other great
books include:
Nutrition
& Physical Degeneration,
by Weston Price
The Untold Story of Milk, by Ron Schmid
Cholesterol
Myths, by Uffe Ravnskov
Fluoride; Drinking ourselves to death, by Barry Groves
Wild
Fermentations, by Sandor Ellix Katz
To contact
your nearest WAPF chapter leader: click
here for the latest list
And of course,
check out the rest of DietNet. Then check out www.westonaprice.org
A
healthier NZ
We hear a lot these days about how obese and unhealthy our population
is, especially children. There are some people fighting to improve
our diets and our food supply, but sadly many others seem to see
the solution as increased health care. What that actually means
is increased disease care - Ritalin for children with ADD, prozac
for depression, statin drugs for high cholesterol and operations
when the drugs don't work any more. While there is certainly a place
for disease care, let's focus on prevention. Most unhealthy states
can be reversed, or at least reduced, by eating a nutrient rich
diet.
There are three ways that we can help people to improve their health
through whole foods.
1. Education - the main goal of DietNet. Most main
stream nutritional information is misleading or just plain wrong.
Telling people the truth about what good food is the first step.
One of the tools on the site is the NZ shopping
guide.
2. Availability - Once people know what they want
to eat, they need to be able to get hold of the right foods. As
well as the Where To Shop page on
this site, we need sources of hard to find foods like kefir, kombucha
and raw diary. Many of you have kombucha or kefir now that has been
sent to you by me or someone else on this list. One of my goals
is to have people throughout the country who are using these healthy
foods and sharing them with others.
3. Supporting each other - It's not easy eating
a whole food diet. There's a lot of work involved, and this makes
it harder for many people to stick with. Imagine how much easier
it would be if you had two or three like minded people living nearby.
One of you might be an expert on making fermented veges, one might
make beautiful sour dough bread, another might love making lacto
fermented soft drinks or grow more vegetables in their garden than
they can eat themselves, a fourth might be busy all week, but have
time to drive out to a farm at the weekend to collect raw milk.
Sharing the workload would make things easier and build a sense
of community. Sometimes you might just want someone to pop by and
see if they can help figure out why your kombucha has turned up
it's toes. You might be able support each others businesses or look
after each others kids sometimes, without worrying about what rubbish
they might be eating.
So contact your nearest Weston Price foundation chapter
leader to find like minded people in your area.
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