I was recently surprised to find several easy recipes for making yogurt with coconut milk. “Ha! I thought, how smart and easy, why didn’t I think of that sooner.” Our fresh goat’s milk is minimal during the winter. I have only one doe I’m currently getting one quart from. I purposely left her fresh, so I can have milk available if my own breast milk is not enough for our growing 7 month old. I have been giving him a small amount of goats yogurt each day because he seems very interested in food and yogurt is easier to digest than just plain milk (it’s practically pre-digested by the good flora). As a family we enjoy making smoothies with any additional yogurt. And now we are happy to have smoothies made with coconut milk. Thankfully, most babies can handle coconut milk, so if the goats yogurt is not enough, Yosi can enjoy some of our coconut milk yogurt too. Yogurt and kefir is so easy to make. And if you use a cooler to “incubate” the milk, you don’t need electricity to make your own creamy probiotic! Simply put your yogurt in jars with lids screwed on after adding your culture. Put jars in a cooler leaving space between each jar. Pour near boiling water in the cooler around all the jars. Close lid and cover with a towel for about 12 hours.
I didn’t use a thermometer when heating the milk. I just watched for when the milk is near boiling and turned the heat off. I’ve made this recipe several times now and it has worked just fine. Sometimes, I even mix coconut milk and goats milk and it tastes great too. I must say the beef gelatin really helps give it a nice texture! Some folks may not care for the unique taste of fermented coconut, that said, this recipe tastes best in smoothies or with homemade Grain-Free Granola.
Yesterday while buying groceries, I just couldn’t get myself to purchase the natural beef jerky. It was almost $8 for 6oz. So I purchased a 2lb hormone-free beef roast for $8 instead, with the hopes of making my own jerky when I got home.
While looking for recipes online, I noticed that most folks use steak to make jerky. But all types can be used as long as you trim off all noticeable fat. I used this recipe with photos for a guide.
Slice the meat thinly (1/4 inch). I didn’t pay much attention to cutting with or against the grain. I just cut it all different ways, as you can see in the photo.
Soak the meat in a marinade overnight. I used 1/2 cup natural soy sauce, 2 T. kosher Worcestershire sauce, 2 T. sea salt and 2 T. brown sugar (but maple syrup or honey would be better).
The next day, place several pieces of meat per wood skewer. Put one oven rack on the highest level and another at the lowest level. Place aluminum foil on the bottom rack to catch drips. Use the top rack to hold your skewers and allow you meat to hang.
Bake on your lowest setting in your oven for 2-6 hours. Check meat for desired consistency. It should be dark brown or burgundy in color.
Store in a plastic bag in freezer or refrigerator and eat within two weeks of making. It tasted soo delicious, I doubt it will even last a week!
Enjoy! I’m going to try making salmon jerky next and then goat jerky.
A few years back I followed the anti-Candida diet by Bee. Bee created a awesome milk-like drink with eggs, which is very soothing and satisfying. Infact, after eating an abundance of scrambled or boiled eggs during my pregnancy, now I find myself only wanting this drink. And my 3 year old loves this milk in the mornings when we first wake up. We drink it more often in the winter when our goats are pregnant and we are not getting any fresh milk. Try it, experiment and enjoy!!
While heating water in tea kettle or pan to boil, place the rest of the ingredients in blender or food processor. If you do not have some type of blender, place ingredients in a jar and use a hand-held blender. Blend ingredients until well mixed. While blender is still on, pour boiling water over the egg mixture. Blend until nicely mixed and frothy. Sometimes I use 1 whole egg and 2 egg yokes because the whites really make the milk frothy. This milk also tastes fine with only one egg if you are short. Keep in mind if you have never had coconut oil before, to start out with very little because it may make you feel nauseous from its strong anti-bacterial properties.
Each day while milking my Saanen goats, I’m reminded of all the reasons we have these wonderful ruminate animals around our homestead. Years ago when first being acquainted with goats, I met the large eared Roman nosed, Nubians; a very popular dual purpose breed in the US. Sadly the impression Nubians gave me discouraged my desire to ever own a goat. They were loud, rough, stubborn, and always trying to escape.
This spring, I was given my first of three Saanen goats and boy, did my impression of goats change. Saanens have a remarkably different demeanor than any other goat I’ve met. I’ve had experiences with Pygmies, Norwegian dwarfs, Nubians, and Angora. These light haired Swiss Saanens are known for their relaxed, mild temperaments, even regarded by some as living marshmallows. Of course, they are heavy milkers and can be used for meat, but after being around my three goats for just one summer I’ve found there are other reasons Saanens are important for homesteaders.
Each day in spring and summer, I receive about 1 gallon of milk from each Saanen. As the days grow shorter they tend to give me less. We are considering breeding our two older goats this November then breed the youngest in late winter, allowing for a year-round milking cycle. With the abundance of milk, after drinking to our hearts content, I make yogurt of kefir (an awesome probiotic) and then freeze the rest either as homemade soft cheese or simply as milk. I have not yet made hard cheese but I do look forward to mastering that skill soon. Recently while reading a library book about food from the middle east, I found that there is a certain tribe in Arabia that consume strictly goats milk for several months out of the year, when their goat’s milk is the only thing available for them. If a wide scale food crisis arose, milking goats would be a precious as gold, fresh daily milk that the whole family, even the very young can survive on.
While Saanens are usually bred for milking they do still make good meat for a family. After kidding, keeping the abundance of goats is not always realistic. The farmer must consider which goats will serve the families needs best and either sell or butcher the rest at the appropriate age. Again, in a time of serious need, a family with an abundance of goats will fare better both in the aspect of milk and meat.
Recently, I learned that goats can carry a 1/4 of their own body weight and have been used efficiently as pack animals for sportsmen. One thing to remember is the very quite mild nature of Saanens, making them well suited for such a task. This summer I discovered how easy it is to keep your goats in your view. It is really so easy. Goats think of the farmer/milker as the “lead goat.” When you move to the left, they quickly move to the left. When taking my goats farther from their usual path they watch my every move and stay close by even while looking for the most nutritious greens.
Unlike sheep, horses, mules etc, goats thrive on forest brush, pine needles, bark, and many other wild plants naturally indigenous in North America. You would not need to carry feed for your goats if you allow them to eat along the way.
Though, I have yet to butcher any goats, my fellow goat-owner friend speaks of the usefulness in using the goat’s hide for rugs, upholstery and any other “leather” needs.
We happen to live on land with areas of brush overgrowth, making it difficult to put up fence or even get to specific berry bushes. Thankfully, goats do an excellent job clearing land, making paths and opening areas for the farmer to use.
Goat manure makes excellent free garden fertilizer! Keeping your goat yard clean, can later help your garden.
Lastly, goats can be taught to pull carts. Goats are strong for their size (just try to tackle one to the ground to trim their hooves). They do not require as much space nor feed as horses, cows, and mules. While they need less, they can be very useful for pulling light loads.
We use coconut oil for more than cooking at our house. With the naturally occuring anti-bacterial, anti-fungal, anti-viral and anti-candida properties, coconut oil is a good friend in our home. Remember, coconut oil is not a bad fat, though for years it was given a bad rap. It is full of saturated fats and medium chain fatty acids which are very important for your brain, heart and digestion. See Mary Enig’s A New Look at Coconut Oil for more info on the health benefits of coconut oil. Also see Research on Coconut Oil for info on the negative campaign against coconut oil.
Here are several uses for extra virgin coconut oil:
Lotion Coconut oil not only moisturizes your skin, it heals and protects it. When applied topically, coconut oil absorbs into you skin and through your cells, protecting the skin from sun damage and free-radicals formation (which is what ages your skin). It leaves your skin soft, by moisturizing and removing dead skin cells. Many have found relief using it for skin diseases, sores and wounds when applied topically, because of its anti-bacterial nature.
Hair Care Use coconut oil to control dandruff as well as moisturizing your scalp and ends by rubbing through your hair before washing. Every few months I spread it though my hair, put my hair in a braid and allow it to moisturize as I sleep. The next morning wash and style your hair as usual. It works wonders!
Lubricant Coconut oil is an awesome lubricant both for squeaky doors and intercourse. Try it, it works great!
Yeast Infections The natural anti-bacterial/fungal properties make coconut oil perfect for applying on yeast infections. It is safe for both internal and external use as well as using while pregnant (when most women are prone to yest infections).
Candida When taken internally, beginning with a minimal amount and gradually increased, coconut oil helps kill candida. Candida thrive on carbs, so while using coconut oil for killing candida, limiting carbs is ideal. If you suspect you have candida, see a list of Candida Symptoms as well as Bee’s Healing Plan
Animals Recently, I just tried using coconut oil for my chickens. I noticed some very watery stools coming from several of our new chickens, I sprinkled a few teaspoons of coconut oil over their feed. That was several days ago, and since then I haven’t seen any fresh watery stools. Coincidence? Not likely with how well coconut oil kills bad bacteria!
Teet Rub Instead of dipping my goat’s teats in a store bought solution before milking, I rub coconut oil over her teets as well as my hands. I do make sure to wash her utters first with a rag that has been sterilized under boiling water. My method is: wash with rag, rub with oil, milk with hands. Coconut oil is the perfect thing to use for utters, and breasts for that matter, it moisturizes while it cleans.
Diaper Rash Diaper rash is usually a sign of an allergy either from foods or from a certain diaper brand or soap. However the occasional rash can be treated with coconut oil and then allowing the bum as much access to air as possible.
Beard Moisturizer My hubby specifically wanted me to mention how well coconut oil works on softening his beard. It really is nice to touch his beard after using coconut oil…especially for kissing! He usually rubs coconut oil on his beard during his shower or before bed.
In order to simplify meals in our house, for breakfasts and snacks we make up a warm bowl of gluten free porridge. Having the same thing for breakfasts may seem boring but in reality it is a comfort that never leaves me wondering “what will I make for breakfast today”? My dear husband prefers his Gluten-Free Coconut Granola but my little one and I eat this hot cereal instead. And have enjoyed it for almost a year now without getting tired of it.
In Africa, some tribes eat millet porridge every single day and sometimes at every meal. They are very healthy and thriving because they prepare their grains and seeds in a way that increases nutrient absorption and digestibility. Eating porridge with raw milk, butter or coconut oil, sea salt and a small amount of natural sweetener like raw honey or stevia and an added egg makes for a complete meal.
As a kid we ate grits all the time but with a high metabolism, I always got hungry after an hour. We ate our grits with sweetener but no butter. Unfortunately carbs do not hand on long but the attition of fat causes them to not only fulfill hunger longer but also assist in slowing down blood sugar levels. Growing children especially need good fats like eggs and coconut oil in order to be healthy.
Here is how we prepare our Everyday Porridge: First choose which grains or seeds you like to use. Quinoa, Brown Rice, Buckwheat, are just a few to choose from. For two people I grind about 3 cups of grain each week for our porridge. I store the flour in a jar in the fridge and take what I need each day. For brown rice and buckwheat it is not critical to soak your flour over night but amaranth, quinoa and millet must be soaked overnight (See: Why Soak Grains and Seeds).
For Unsoaked Grains: For 1 serving, Place about 1 cup of cold water in a saucepan. Sprinkle about 1/2 cup ground grains into the water and stir in one egg. Heat over medium heat until thick. Add desired raw milk, sea salt, sweetener and fat (butter or coconut oil). Do not skimp on the fat, that is your body’s longest burning fuel!!!
For Soaked Grains: Stir soaked mixture into about 1/3 cup of water and proceed with directions above.
Normally, for breakfast and snacks I eat my Everyday Porridge recipe but occasionally I sneak a small bowl of my hubby’s gluten-free granola. Here is a recipe I perfected for him since he dose not care for porridge. He likes it warm out of the oven with milk. As always, feel free to adapt and experiment as you wish.
2 cups shredded coconut, unsweetened
1 cup gluten-free flour from ground brown rice, buckwheat, corn or quinoa
1/2 cup seeds (flax, sesame, hemp etc)
1/2 cup butter
1/4 cup extra virgin coconut oil
1/2 cup organic peanut, cashew or almond butter
1/2 cup honey or sucanat
1 teaspoon sea salt
1 teaspoon vanilla
Note: if you are using corn, millet or quinoa flours, it is important to soak the flour for several hours in an acidic environment (see Why Soak Grains). Soak 1 cup of flour in about 1/2 cup water with a T. of lemon juice or in a 1/2 cup of yogurt.
Mix all dry ingredients in a large bowl. On low heat, warm the butter, coconut oil, peanut butter, vanilla and sweetener in a saucepan. Pour liquid over dry ingredients and mix well. The mixture should be wet enough to stick together but no more than that. Add more shredded coconut if the mixture is too wet. And more peanut butter or oil if too dry. Bake at 200 degrees for about an hour or until dry. Stir every half hour. Enjoy with raw milk!! Or try it with stewed apples for a treat.
While doing some research on Ayurvedic health, I came across some interesting ideas in regards to the most digestible way of drinking milk. Ani and I are now drinking our goat Zipporah’s milk. I am only milking about a 1/2 pint per day because I am only milking her in the mornings and her little buck is on her 24/7. Both Ani and I have trouble digesting cows milk, even raw. Raw goats and sheep milk seem to be much easier on us, however I have noticed that after drinking it cold, I still feel a little sickly in my throat and nose. I am hoping to find good results from the advice below by warming my milk (warm not hot…don’t want to pasteurize my milk) and adding some spices. I do enjoy a good cup of chai! And I am also looking forward to getting some kefir grains from my mom this week. Cultured dairy is much easier on the gut and sooo tasty.
When speaking of the use of milk in the diet, modern Ayurvedic commentators point out that in the West, milk is treated in ways not considered by the ancients. First, it is pasteurized and homogenized, which, all agree, create a mostly indigestible product for numerous reasons.
Second, milk is usually served cold, straight from the refrigerator. As milk is already a cold food by nature, ingesting it cold increases that quality, along with its heaviness and difficulty to digest. For those people whose own constitutions have a tendency toward coldness, slowness of metabolism and heaviness, drinking cold milk can provoke production of mucus or phlegm and slow down digestion. For anyone, however, cold milk will be something of a douse to his digestive fire. Depending on the inherent strength of one’s digestive capacities, this effect might be barely noticeable, or could produce an unpleasant heaviness in the stomach.
Third, milk is served unspiced. A simple way to mitigate the coldness and heaviness of milk is to warm it and add warming spices such as cardamom, cinnamon, cumin, black pepper or saffron. Honey, which is light and dry by nature, also balances these qualities.
Fourth, milk is often taken in excess, and in combination with other foods; notable difficult combinations are milk with fruit, leafy vegetables, fish and sour things. Milk is a complex and complete food, and is best regarded as such, rather than as a beverage to be consumed with a meal. It can be cooked successfully with other foods such as grains or in custards, where it lends many nutritive qualities in easily digested forms. The common American breakfast habit of eating cold cereal with cold milk and fruit is quite hard on the stomach, and the worst fruit to eat with milk is bananas (though sweet to the taste, they have a sour post-digestive effect, whereas milk’s is sweet).
Here in NW Montana, many refer to this time of year as Dandelion season. Our back pasture as well as every other patch of ground around town is overflowing with bright yellow Dandies. Ani and I spent some time this week collecting several plants along with their roots in order to dry and make tinctures. Regarding the health properties of Dandelions, About.com puts it simply: Dandelions are a great dietary source of calcium, vitamins A and K, plus the antioxidant lutein, which is important for healthy vision. Dandelions are natural diuretics and detoxifiers.
Thankfully my friend sent me a recent page from one of her books that depicts the “right” Dandelions to pick. See image below to be sure of what you are picking. Don’t let those “weeds” go to waste. Happy collecting!
While looking for a more natural approach for worming my new goat, Zipporah, I stumbled upon Molly’s Herbals. I am very impressed with Molly’s standards in quality and care for her livestock. Her wormer formulas can be given safely to all livestock as well as dogs and cats. Using herbs for worming instead of chemicals is a natural approach that does not disrupt an animals good flora. Also, worms can build resistance to chemical wormers while herbal formulas help build the animal’s immune system and overall health making them far stronger to fight off an abundance of worms.
Study Molly’s site and see for yourself, she has tons of hands-on-experience to add to her information! So far, I have yet to find another site so helpful for all my goat and herbs for animals questions.
Here is a fun gluten-free treat to make for lunches or quick grab snacks. Put on your apron and put you little one up to the counter, these nuggets are easy and tasty! Always feel free to adapt and create your own variety of this recipe.
In a large bowl mix together:
1 pound ground chicken
2 gloves garlic, minced
1 teaspoon sea salt
any spices you prefer, I used 3 Tb, minced cilantro, a dash of onion powder and curry
In a smaller bowl crush about 3 good handfuls of corn or rice chips (preferably non-GMO) as finely as you can with the bottom of a jar. Or crush them in a plastic bag with a rolling pin. You should have about 1 1/2 cups worth of crushed chips. Add additional sea salt to this mixture if desired.
Preheat your skillet on medium to medium high heat with 2 Tb coconut oil and 2 Tb tallow. While waiting for the skillet to heat, stir two eggs together in a small bowl. Prepare an assembly line in order to first shape small nuggets with the ground chicken mixture, next dunk the nuggets into the egg mixture and then dip thoroughly into the crushed chips. Finally place each nugget onto the skillet and allow to cook until browned and crispy on each side about 5 min. Keep the little ones far away from the skillet, maybe near the chicken mixture.
Set fried nuggets onto a paper towel until all nuggets are cooked. Enjoy with mustard or another naturally fermented or cultured dip, such as homemade Ranch dressing made with herbs and raw creme fraiche. Store in freezer or fridge and heat by re-frying them in more coconut oil or tallow. Please note: fried foods as well as corn/rice chips should be eaten as an ocassional treat. The high cooking temperatures used in making both fried foods as well as chips causes the foods to become difficult for our bodies to digest.
I’ll never forget watching Meg, Marmee and Jo preparing bandages for wounded soldiers of the Civil War on Little Women. Recently, I decided to try and make some of our own sterile bandages just in case we do not have access to a local hospital or store bought bandages. You never know what may happen in periods of emergencies, plan prudently now while life is peaceful! Here is how I put mine together.
I found clean cotton and linen fabric scraps and tore them into long strips of various widths and lengths. Then I tightly rolled each piece and tied a few rolls together with thin cotton strips. Next pile your rolls onto a cookie pan or baking dish to a reasonable height, you don’t want them falling off the pan. Bake fabric rolls for 2 hours at 200 degrees with a dish of water sitting in the oven. They shouldn’t burn but stay near in case you accidentally put a roll of synthetic fiber in the batch.
Once cooled, with clean hands, wrap several rolls in plastic wrap or plastic bags. Seal and place bundles into a container or clean coardboard box and seal shut. Keep some in a storage area and some in close reach for emergencies.
Each month I save my shillings for only one supplement for our family. We consume a lot of chicken/beef stock for our minerals, and fermented or cultured foods for our probiotics, enzymes and vitamins. However, in order to fully absorb the minerals we consume, we supplement with a high quality Cod Liver Oil which is high in Fat Soluable Vitamins A and D.
Why take Cod Liver Oil? Being rich in vitamins A and D which are very important catalysts, Cod liver Oil helps your body assimilate the minerals you consume. Many are unaware that consuming large amounts of calcium or other minerals will not assist your body at all if they are not truly absorbed with the help of fat soluble vitamins A and D. Pregnant and nursing mothers as well as young children especially need vitamins A and D for healthy development of bones, teeth and skin. Our bodies absorb animal based vit. A and D much better than any other source, it is impossible to get adequate amounts of A and D from vegetable sources or from the sun.
I have taken cod liver oil for a few years now, especially while pregnant with my daughter. She is now two and takes her daily 1/2 teaspoon with a smile. I notice a huge difference in her attention span, emotional control and demeanor and skin when we forget a few days worth of cod liver. While taking it, she sleeps better at night, she is much calmer and attentive during the day, less tears, and clearer skin and pigmentation.
Quantum Cod Liver Oil contains no cheap oil fillers, binders or additives. No animal gelatin, capsules are 100% vegetable based. Also free of heavy metals. Vitamin E is the only added preservative. Each serving contains:1/2 teaspoon contains:
Vitamin A: 6,250 IU
Vitamin D: 625 IU
EPA: 175 mg
DHA: 253 mg
Vitamin E: 22 IU
Additional info regarding Premier Quantum Cod Liver Oil taken from Radiant Life Catalog:
Our cod liver oil is also rich in the essential fatty acids EPA and DHA. EPA is essential for the production of prostaglandins, which are hormones that direct many important processes in the cells. DHA is vital for the healthy development and functioning of the nervous system and brain.
Years ago I remember reading Sally Fallon’s comment in Nourishing Traditions regarding drinking goats milk on a regular basis. She spoke of the lack of folic acid (also known as folate) and vitamin B12 contained in goats milk compaired to cows milk. While reading that statement I remember thinking… “what about sheep’s milk?”
Well Fallon was correct. Goat’s milk contains only 2.4 mcg of folate per 1 cup of milk whereas cow’s milk contains 12.2 mcg of folate per 1 cup of milk. But get this, sheep’s milk contains 17.2 mcg of folate per 1 cup of milk! As for the vitamin B12, compare the results for 1 cup on milk: Goat’s milk: .2 mcg, Cows milk: 1.1 mcg, Sheep’s milk: 1.7 mcg.
In case you are curious folate is necessary for forming new cells, especially during rapid cell growth which takes place in infancy and in utero. It plays an essential role synthesizing DNA and cell division. While pregnant, if a woman does not have enough folate in her body, neural tube birth defects and low birth weight in the baby are a common result. Lake of folate causes anemia since folate also helps in producing red blood cells.
Vitamin B12 is essential for normal brain and nervous system function. It also promotes blood production. B12 is needed for the metabolism of every cell in the body. It works in correlation with Folate/Folic Acid for DNA synthesis and overall growth. Folic acid and Vit. B12 need to be consumed together for adequate absorption.
Please note: The following data results are taken from pasteurized milk. Results from raw milk will compare differently. See this chart for insight: Which do you Choose?
Egg salad is a staple at our house. It is a tasty low-carb high-fat easy to grab snack or lunch. In an attempt to consume less “store bought” jars, I have tried to create an appetizing mayonnaise-free rendition of our beloved egg salad.
Please note: Making you own homemade fermented mayo with olive oil and whey is a wonderful idea. However, I usually do not like to use up my pricey olive oil on making a ton of mayo (since we eat so much of it). If I’m going to buy “real” olive oil (see The trade in adulterated olive oil ) I usually like to use it for salad dressings since homemade olive oil mayonnaise calls for allot.
Please feel free to adapt and experiment with the following ingredients:
For feeding one person, I use two boiled eggs chopped. Mix in 1 tablespoon sour cream, 1 tablespoon butter, 1 tablespoon fermented salsa (I used Zukay’s Hot Salsa Viva, but any type will work), 2 teaspoons Dijon mustard, 1 garlic clove, minced (optional) and sea salt to taste.
Since I am sensitive to gluten, I scoop up my egg salad with thinly sliced cucumbers, thinly sliced cheese or with organic corn chips for a rare treat.
I was recently surprised to find several easy recipes for making yogurt with coconut milk. “Ha! I thought, how smart and easy, why didn’t I think of that sooner.” Our fresh goat’s milk is minimal during the winter. I have only one doe I’m currently getting one quart from. I purposely left her fresh, so I can have milk available if my own breast milk is not enough for our growing 7 month old. I have been giving him a small amount of goats yogurt each day because he seems very interested in food and yogurt is easier to digest than just plain milk (it’s practically pre-digested by the good flora). As a family we enjoy making smoothies with any additional yogurt. And now we are happy to have smoothies made with coconut milk. Thankfully, most babies can handle coconut milk, so if the goats yogurt is not enough, Yosi can enjoy some of our coconut milk yogurt too. Yogurt and kefir is so easy to make. And if you use a cooler to “incubate” the milk, you don’t need electricity to make your own creamy probiotic! Simply put your yogurt in jars with lids screwed on after adding your culture. Put jars in a cooler leaving space between each jar. Pour near boiling water in the cooler around all the jars. Close lid and cover with a towel for about 12 hours.
In order to simplify meals in our house, for breakfasts and snacks we make up a warm bowl of gluten free porridge. Having the same thing for breakfasts may seem boring but in reality it is a comfort that never leaves me wondering “what will I make for breakfast today”? My dear husband prefers his 
When speaking of the use of milk in the diet, modern Ayurvedic commentators point out that in the West, milk is treated in ways not considered by the ancients. First, it is pasteurized and homogenized, which, all agree, create a mostly indigestible product for numerous reasons.
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