If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I just made this. I applied what was left in the 'cooking' container quite liberally and I smell like a coconut. It's a nice coconut smell though, not too overpowering... I think. Next time I will use more olive oil as it's a bit hard in the Canberra climate, nice though, actually the 'recipe' says to try less bees wax so that's what I'll do. Palmers unhealthy goo in the bin!
Ohh, and a while ago I tossed the L'Oreal anti wrinkle pot of lies and am using rose hip oil on my face. Rose hip oil is FAAAAAABULOUS.
Happy reading. I'm going to get another book as soon as I've made up my mind which one to get first. There are so many to choose from.....
Lisa that recipe looks really nice. I have book marked the site. I have the ingredients at home too so will give it a go after I've made some more soap. I've been making my own soap for about 13 years now and keep the family supplied as well but stocks are getting a bit low so have to get into making more before I start anything new.
Original Goal: To lose weight. Achieved in March 2010
Long Term Goals: To continue using Primal guidlines to improve fitness and health. To share the Primal message.
The key to successful aging is to pay as little attention to it as possible - Judith Regan
Today in my kitchen: I have sourdough on the bench waiting for it's next 'fold', I have bottled my first water kefir and started the next batch, I have made a sauerkraut from Nourishing Traditions (and discovered that the basic one I made a while ago, which I'm still eating, is straight from this book too), I have the slow cooker going with chicken stock and I have made Chocolate Coconut Pie for dessert. For breakfast I had a whole avocado (piggy) and a little tin of salmon (what a great breakfast!) and for lunch (which I barely need) I am having leftover veg mushed up with an egg and cooked in some butter.
Today in the kitchen: I have sourdough on the bench waiting for it's next 'fold', I have bottled my second water kefir and started the next batch, the first one has gone in the fridge and will test it on the kids tonight, my sauerkraut is bubbling, my kombucha is sitting quietly in the cupboard, I have made a chorizo and potato frittata (I freeze the slices and the kids have it in their lunch boxes) and I've made some spiced nuts (again for the kids).
For breakfast I sliced an apple and cooked it in coconut oil, made a piece of french toast from nut butter bread, an egg and nutmeg and also cooked that in the coconut oil, and had all that with some plain home made yogurt.
I need to revisit my yogurt instructions, each batch gets weaker and waterier, I guess I need to brew it longer or put more of the original yogurt in the mixture.. or both. Anyway, I'll make a 'proper' Easiyo batch today so I can start again.
Almost forgot, I am trialling flavouring my milk kefir with chai mix, can't wait to try that this afternoon.
Today in the kitchen: Day 6 and the kombucha still seems too sweet to be done, will test it each day and hopefully one day it will be obvious to me that it is ready. Bottle 3 and jar 4 of water kefir are on the bench, each bottled batch is bubblier than the previous one so I guess that's a good thing. I tested the first bottle and it is pretty good so I am going to ask the kids to give their opinion on bottle 2 tonight. I seem to be having trouble with my milk cultures now it's the kefir that's not thickening up, maybe it's just the weather and I need to leave everything for an extra half day... or something. I have a batch of Salsa (ala Nourishing Traditions) brewing. I have put the red cabbage sauerkraut in the back of the fridge to keep culturing away while I finish off the original batch (a little goes a long way). I saw a recipe for 'fat bombs' somewhere in Facebook land recently and I have made some this morning, mine are 1 part butter, 2 parts almond butter, coconut oil and dark chocolate. Bet I know which son will like those the best. Nup, not telling anyone they are called fat bombs, they will be Chocolate Almond Bombs...
I had my hair cut and coloured today (no, not at all primal) and had my 2 hairdresser black coffees, 2 hairdresser chocolates and my fill of the hairdresser glossy gossip mags... 6 weeks worth. I love haircut day.
Our home internet has called in sick today and so I am using my backup mobile internet (yep, crappy unreliable, slow as a dead snail climbing the wall flipping Telstra) sooooo I am off to clean out the fridge until it is working properly again.
Arrgghhhh. Let's skip to MEN! And not in a good way. It's ANZAC day, Google it. It's a holiday for a lot of people. It's an opportunity to do something as a family... apart from the ANZACcy stuff. (Note: we did serious ANZACcy stuff last year so this year we are exempt). So, we did nothing... well I cleaned the bathrooms, caught up with some podcasts, washed, washed, hung out, brought in, folded etc, I cooked, cooked, prepared, did the groceries blah blah blah.
In the middle of the day HE emerges from 'the study' (come rumpus room, music room, escape from reality room...), do I want him to book us somewhere nice for lunch on Mothers Day? Well yes but, as I told you 3 or 4 days ago, I have organised for us to visit my Mum on M Day, we are (I AM) going to take a picnic and have a lovely lunch in a park. Grrrrrrrrrrrr!
HE next emerges at 5pm (for alcohol, not the pleasure of my company or to help with dinner) and wants to know which ANZAC ceremony I am watching on TV (is it Melbourne?), 'cause it's a crappy day here and he can't imagine that it can be all that good in Sydney or Melbourne. Nah, it's Gallipoli possum. OH??? He didn't think it looked familiar. 'Cause he's been to ANZAC day ceremonies SO often he knows what they all look like. Funny, it was pretty clear to me where it was as soon as I turned it on.
So... I had prepared a lamb roast for dinner, seems like a perfectly good ANZAC day dinner... and it is, all is good. There are leftover veg because I am endlessly hopeful that the men will one day eat as many veg as I do. So HE asks if I want to keep the leftover veg or throw them out. I want to keep them, I'll mush them up with an egg or two for my breakfast. What about the pumpkin he asks (imagine a slow ticking sound now) tick... tick... tick... tick... Oh I suppose pumpkin is a vegetable?
God help me!
God give me a wine now!
And yes, if he ate properly his brain would probably function.
I have this ancient curry cookbook, well by 'ancient' I actually mean I'm thinking it's one of the OH's cookbooks that was BMT (before my time). So I'm thinking mid 80s... mmm. So we've been cooking it's version of Madras Beef Curry on and off over the years and I decided I would make it tonight. The first ingredient that goes in the pot is ghee. I've never made it with ghee, obviously I've not made it since 'going Primal'. It is WAAAAY better with ghee. Yes, of course it is!
I mostly make a dessert on Fridays, just a bit of a treat for the end of the week. Today I made the All Raw Cheesecake from Nourishing Traditions. I made a lazy version... in that I did not make my own cream cheese. I HIGHLY recommend this cheesecake, it is delicious and the texture is great. The 'men' all had two slices... I only made a 2/3 sized cheesecake, which is now 2/3 gone.
Hmmm I was thinking of making goat curry in the slow cooker this weekend. I wonder if I should buy some ghee? Even though I'm supposed to avoid dairy on the Whole30 program it does actually allow ghee/clarified butter. Might add it to my shopping list for tomorrow.
The cheesecake sounds awesome. I actually bought a copy of Nourishing Traditions based on your posts about it here, hopefully it will arrive next week
I love Nourishing traditions, I have so many recipes tagged to try, lot's of fermented veg and soaked grains and nuts. I'm pretty sure I'm driving everyone crazy with my jars and bottles full of mysterious things. Another REALLY great book is Primal Body, Primal Mind by Nora Gedgaudas.
I have another 'ancient' cookbook with a recipe for baklava that is made with ghee. I had never made it with ghee until last year, BEST BAKLAVA EVER.