Raw cream to be precise. Here’s a very short intro to raw milk by Sally:
We haven’t been able to get our supply of Raw milk for 4 weeks now. I miss it so much. I am seriously thinking of finding another farm until my current dairy is back in action. In fact I actually had a dream the other night about buying a goat to supply all the raw milk I could possibly drink!
Having to drink copious amounts of pasteurised milk has lead to me to feel very sad for my friends who believe raw milk is ‘unclean’. This couldn’t be further from the truth. Raw milk actual self cleans, and it’s the pasteurisation process which posses a health risk. So, if a fly lands in my raw milk, I know the good bacteria can kill the germs and protect my body from harm. If it lands in pasteurised milk, I will throw the whole cup away.
The video above is 2 minutes from Sally Fallon explaining this a little more. If you like what you hear you’ll love her book (click here)
If you fancy trying raw milk, here is a great page to see what dairies are nearest your home: (click here)
I really hope you’ll give raw milk try. It really is the best thing since sliced bread (and you know how much I love bread and butter!)
If you’d like a more in-depth report (this is what convinced me of the absolute safety of raw milk) then watch this series:
I hope you enjoy this video as much as I do. It’s an introduction to the exciting concept of being ‘grounded’. Claiming reduced bodily inflammation and increased assimilation of nutrients. It might just be the best form of natural healing yet.
We’ve been sleeping grounded for a month now. Mark is experiencing a deeper sleep and I feel more energised, but it isn’t just about ‘feeling better’. It works to maintain and improve your health gently and naturally. You conduct the earths energy, which our plastic sole shoes and carpeted houses make increasingly difficult. To try it at home, plant yourself barefoot on your lawn, or perhaps a sandy beach (even concrete works, apparently). You should ‘feel’ better, perhaps more relaxed, but I find ‘feelings’ so subjective. The video explains the science and proven facts behind the concept. And I do like hard cold facts.
The Groundology website is where I bought my earthing sheet(click here)
Come say Hi on Facebook and tell me what you think of the blog (click here)
My hubby LOVES crisps. He loves them soooooooooooo much! But I must admit, having not eaten crisps in a long time…I didn’t realise how much I love them too. Crispy, crunchy and the perfect summer side dish.
Shop bought crisps are sadly not real food. They do absolutely no good for the body, and infact cause inflammation and damage to our cells. This is all because they contain trans-fats from rancid vegetable oils, additives, preservatives and refined salt (pure sodium chloride). Trans-fats have been created by industry. They are cheap and available, which is why they are used in almost all supermarket ready made food.
Home made crisps are quite another tail. Pure potatoes, thinly sliced and fried in good quality (from grass-fed cows) beef dripping covered in real salt. The fat contains immune boosting fat soluble vitamins A, D, E and K and wonderful cholesterol. Yes I said wonderful and cholesterol in the same sentence. If you missed my posts on cholesterol click here to catch up. Real salt contains essential trace minerals and electrolytes which every cell in our body needs to function.
Here’s what I used:
Potatoes (I used about 5)
Beef dripping (from grass-fed cows) about 5 tablespoons. You could use goose fat, ghee or coconut oil.
Frying pan (Ideally cast iron, but mine is stone)
Real Salt (I used Himalayan Rock Salt, click here to view)
Finely slice your potatoes (a mandolin would be very useful here, but I only have my trusty knife)
Rinse the sliced potatoes and pat dry with kitchen towel.
Fry gently in hot beef dripping until golden brown on both sides.
Transfer to a sieve and shake the excess fat back into the pan
Over the sink shake salt over the crisps to cover and transfer onto kitchen paper.
So easy and so delicious. Let me now if you try this recipe out, and if you have any tips!?
This is a good question and I got asked it again today…so I thought I’d share it with you all. This is just yesterday and today so far (I can’t remember any further back…I’ll have to keep track and do a whole week) Continue reading →