| This
is the 9th (and possibly final) in a series of occasional newsletters
about real food, traditional foods such as kefir or kombucha, gluten
free cooking, Emotional
Freedom Technique and other aspects of wellness.
[Read previous
newsletters : No 1, No
2, No 3, No
4, No 5, No
6, No 7, No
8]
Topics
in this newsletter:
DietNet nationwide newsletter on hold
Due to other
commitments, I haven’t done a newsletter for over 6 months,
and regular newsletters don’t look likely in the foreseeable
future. So for now, the DietNet nationwide newsletter is on hold.
In this issue, I want to tell you on the other resources that are
available to keep you up to date – both in New Zealand and
worldwide.
This year, one
of my priorities is to keep the DietNet website up to date, as a
resource for you. I might occasionally send out a newsflash, otherwise
any NZ news will be added to the News page.
But I won’t be able to answer most personal enquiries, unless
you are a client.
My dream is
still to see local communities supporting each other. It isn’t
always easy to follow a whole foods diet, preparing everything from
scratch, so why not share the work with like minded people?
For example, here in Wellington we have someone who makes the most
fantastic peanut butter from soaked, organic peanuts. It comes in
700g biodegradable containers, and can be shipped anywhere in NZ.
To source Peanutbutterland peanut butter –
email peanutbutterland@gmail.com
We will still
be working to cultivate support groups in Wellington. If you’re
in another centre, there may be similar things happening –
contact your Weston A Price foundation chapter leader to find out.
Some
other new resources:
- Green
Pastures "Blue Ice" cod liver oil and high
vitamin butter oil are now available in NZ. www.naturefoods.co.nz
- The Wellington
& Wairarapa CSA (Community Supported Agriculture)
is now up and running. www.simplygoodfood.co.nz
Replacement newsletter for Wellington
readers
Ian Gregson
has started a Weston A Price foundation chapter for the Wellington
region, and as part of that will send out Wellington area news updates.
This will also cover availability of good foods in the area, and
any Wellington activities.
If you want
to get the Wellington news updates, email Ian
and request it.
New
Weston Price
foundation chapters
There is another
new chapter covering the South Canterbury region, bringing the total
to 3 in the North Island and 4 in the South. New Zealand already
has what is probably the highest rate of chapters per head of population,
but it would be great to see more. If you are interested in setting
up a chapter in other areas such as Waikato, Hawkes Bay, Nelson
or Otago, let me know and I can put you in contact with others in
those areas.
Please make
contact with your closest chapter leader if you:
- want to
keep informed on activities in your region
- have info
on traditional food sources in your region
- want to
source any traditional or unusual foods
Here is the
latest list of WAPF NZ chapters.
- Auckland:
Alison Ellett, (09) 420-8548, alison@nzflavour.com
or Natalie Carrad, natalie@styleplaza.co.nz
- Palmerston
North / Lower North Island:
Susan Galea (06) 356 5186, susangalea@hotmail.com
, www.realmilk.co.nz
- Wellington:
Ian Gregson, (04) 934 6366, wapf@frot.co.nz,
www.wapf.org.nz
- Christchurch:
Dermot Kieran Whelan, (03) 3519733, sundara12003@yahoo.com.au
- South
Canterbury: Ingrid Weihmann, onlynatural@paradise.net.nz
- Mosgiel
(Otago): Jennifer Smith (03) 489 4321 (between 6-9 pm),
jjsmith@es.co.nz
- Invercargill:
Sherry Elton (03) 213 1156, sherry@theslimshed.co.nz
Other
resources for accurate info on good food and natural health
Discussion
Boards
There are a
number of discussion boards around that are an excellent resource
for information on various aspects on nourishing foods. Many are
on Yahoo, and the format isn’t easy to work with. But these
are best we’ve found so far:
- www.onibasu.com
allows you to search the discussion boards of the WAPF chapter
leaders, Native Nutrition, Raw Dairy, fermenting and animal health
groups. This is the best place to start with your question.
- http://health.groups.yahoo.com/group/GFCFNN/
is a very good forum for those are following native nutrition
or Nourishing Traditions guidelines but also need to go gluten
free, casein (dairy) free or starch free.
-
http://www.junglelearningcenter.com/realfood/
is a newish but well laid out board. If you can’t find the
answers you need at one of the above, this is a good place to
ask questions. There is a possibility we may be able to set up
a separate NZ forum or user group here.
Recommended
Books:
Support
these NZ websites:
Other
resources:
Useful
pages on this site:
Health
Coaching:
Email
me or read more if you or anyone
you know is interested in:
- Individualised
nutritional coaching (whole foods, metabolic typing, food intolerances)
– can be in person or by email
- Emotional
Freedom Techniques sessions– in person, by phone or by webcam
- Kinesiology
or Kinergetics
- Reiki
How
to whip raw cream
If you’ve
tried to whip raw cream, you’ll know it doesn’t whip
up like pasteurised does. It doesn’t thicken for ages, then
it often turns straight to butter. Nobody is exactly sure why this
happens. I’ve heard theories like “pasteurised cream
has carrageen in it” – but in NZ it doesn’t, or
“your cream isn’t fatty enough” – but this
doesn’t explain it either.
Traditional
ways of thickening cream are culturing, or making clotted cream
by heating raw cream, then leaving to sit. I’ve had some success
whipping raw cream, but it does take some preparation.
- Skim
well – Pour your cream into a wide mouthed bowl
or container, and leave for 24 hours or so. You will then be able
to skim full cream off the top and be sure you don’t have
remaining milk in it.
-
Age it –
Older cream whips better than fresh cream, so the skimming stage
will allow that to happen. But there is a fine line here, if you
leave it too long, it will sour, and that may not be suitable
for your needs.
- Chill
it well – It may also help to chill your bowl and
beaters. Cream turns to butter faster when warm.
- Beat
it fast – Use a fast speed on your beaters. (But
be careful starting up, so you don’t spray cream all over
the kitchen. A bigger than usual bowl helps too.)
- Additives
last
– If you want to add flavourings (eg vanilla essence) or
sweeteners (eg stevia, maple syrup) add them AFTER the cream has
thickened enough.
I can’t
guarantee this will always work, but it will increase your chances.
To your continued
good health,
Deb
|