Isn’t that the question of the day.
I recently went through the fridge and tossed all the ketchup, salad dressings (except my husbands must have favorite), and other items that are only partial grain (wheat germ) or chock full of preservatives. It’s looking very white and green in there. White for all the milk and shelving, green for all our current produce. Then today I did two cupboards. Out went the Crisco, aluminum baking powder, dream whip, diet milkshake mix (never did lose with the stuff anyways), corn syrup (oh my beloved rice cereal treats)…this is not going to be easy. The next spot will be the pantry cupboard. I’m putting it off, but it will have to be done. I’ll give that stuff away instead of pitching it, I hate to see perfectly good food in the trash, healthy or not.
So, what is left and what have I recently added in? Well let’s start with what I have added in: Coconut Oil (virgin and expeller pressed), more extra virgin olive oil, lard (this one was hard as it is just so much against the grain of what you are taught in health class through college!), raw honey (from a local family I’ve come to know well and respect greatly), real maple syrup, there are now bones in my freezer for making broth, as well as lots and lots of fresh produce, raw milk cheeses, raw milk straight from the cow at milking time, keifer grains, and farm fresh eggs. What is left from before: fruits and veggie’s we’ve always enjoyed, our freezer of beef, brown rice and whole grains (pre-ground) in the fridge, and that is all I can think of right now. I am sure there is more, there has to be….it simply is all I can think of right now.
Some meals we had this week:
Cabbage Roll Casserole
brown 1 lb of ground beef in a skillet, add a chopped onion at end and let them soften in hot meat while you finely chop one head of cabbage and add into the mix. Stir together a can of beef broth, 2 small cans of tomato sauce, a cup of rice, and seasonings to taste (we did salt and some herbs such as basil, thyme, and chives.) Mix all of this together, put in a 9×13 pan and bake for 50 min covered and then 20-30 min uncovered at 350. I topped ours off with a sprinkle of raw milk havarti cheese. Even the wee ones ate it!
Zucchini Patties
Shred two med zucchini’s, soak in water with some salt for about an hour. draina nd then roll in a kitchen towel to soak up extra moisture. Meanwhile, chop a small onion, add to it 2 eggs lightly beaten, a cup of break crumbs, 1/4 tsp cayenne pepper, 1/2 cup shredded parmesean. Add in zucchini, make into patties and pan fry in a mix of olive oil and butter.
We paired this with some ground beef patties and a chunky tomato herb sauce for a wonderful meal.
