Today at The Unlikely Homestead, it is about 40 degrees with a strong wind out of the North. It’s cloudy, thanks to the edges of Hurricane Sandy’s might, and most of the stunning autumn leaves have fallen from the trees, leaving the countryside bare and stark.
This is a difficult transitional time of year for me, going from the radiant beauty of fall to the dingy brown starkness of early winter. Once the snow falls (provided we get any this year,) it will improve things significantly, but for now… it’s dreary. Couple the weather with my best friend moving to England for 5 months this Friday, and we have a recipe for the blues. I’ve been sleeping a lot, and not doing much of anything.
We’ve had a very busy summer here at Black Chicken Host, with work and home activities keeping us away from the blog. We haven’t been dormant, though! We’ve continued to develop great partnerships within the industry, brought on a lot of new customers, and are as excited as ever about the future.
The trees are turning glorious shades of red and gold all around us, the days are certainly shorter, and despite partially wanting to cling to summer, we’re ready for the more introspective, quiet, fall and winter times. Soon, quilting fabrics and yarn will call to me. Neglected books will beckon…
…and my skin will become crispy and dried, much like the falling leaves.
Have you seen the commercials sharing how eating (a certain brand) of yogurt can improve your digestive health?
It’s true, yogurt is a great way to add probiotics, enzymes and beneficial bacteria to your diet. Unfortunately, most commercial yogurts also add heavy doses of ingredients that you may be trying to avoid on your real food journey. Overly processed and GMO laden, high fructose corn syrup is often the sweetener used in flavored yogurts. Preservatives and natural flavorings, that probably are not as natural as you think, are also common in commercial flavored yogurts. Plus the fact that it is extremely difficult to find a full-fat flavored yogurt and the low fat products are often made with the addition of powdered milk which is high in oxidized cholesterol which can cause heart disease and cancer.
Today I planned on starting a series on some of my favorite tasty and gut healing foods. First up was to be yogurt and all of the wonderful benefits of yogurt and ways that you can work gut-healthy yogurt into your diet.
Something came up in the last few days that bears directly on my ability to provide my family with this wonderfully nutrient dense and gut healthy product.
I enjoy reading books like the Little House on the Prairie series. I especially love these book for the descriptions of the food and food preparations. In one of the books Laura goes into detail about how ma makes butter and molds it. In other similar style (fiction) books I’ve read many descriptions of making butter and also lard or even just wishing for a goose to be able to have good fat for baking. In the one of the movies based on the Love Comes Softly book series, the neighbor brings over bear fat as a house warming gift.
While many of these are fictional accounts, during the times these books are set these would have been the kind of fats widely available and used. So what changed? When and why did we move from natural fats to processed fats such as canola, margarine and Crisco?
I believe that many times when people begin thinking about improving their diet, buying organic produce is one of the steps that immediately comes to mind. In fact, probably buying organic anything comes to mind. Even regular grocery stores often have a large selection of organic crackers, cereals and some organic produce. Organic is a huge buzz word and a huge money maker for manufacturers.
Something I hear often when the discussion of eating a diet based on real or whole foods is the high cost involved. In fact, I used to think that real food would be waaaay to expensive for my family’s modest budget. But we found with a little creativity that we were able to transition to real foods while remaining on our Standard American Diet (SAD) budget.
This is the second in the GNOWFGLINS ecourse review. I’ll be reviewing each ecourse as I go through it, sharing my thoughts and opinions, and going over how useful each course is.
Fundamentals I – Lesson 1:
The GNOWFGLINS Foundation
This lesson discusses the GNOWFGLINS Foundation, including the philosophies behind it. Wardeh presents this lesson with four PDF files (Defining GNOWFGLINS, Why GNOWFGLINS, Beyond Natural and Organic, & Dietary Guidelines,) one video, and two audio files.
This is a short, light lesson, which offers basic principles and information. It’s a good overview of why the methods and foods Wardeh chooses for her family are important, healthy, and environmentally sustainable.