Did you know that Native Americans use to place a dead fish on every corn seed they planted for fertilizing the ground? The results were amazing to say the least. The Plymouth settlers were awestruck by the Native methods, how could rotting fish encourage the harvest to become so plentiful? There are several reasons why fish is good for the ground, plants and in turn the consumers.
While the fish is decomposing, millions of microbes are flourishing, protecting the environment from fungus, harmful bacteria and irritating insects. It is almost as though you are equipping your plants with an immune system! Fish also provides vitamins, amino acids, and enzymes. Fish as fertilizer in general is not only preserving the healthy soil but it is also feeding your plants, making them strong and even more nutrient dense. Give your garden a feast this spring and go fishing! Here is a recipe for making your own fish fertilizer:
You can use fresh fish parts or any cheap canned fish. The juices, sauces, or oils in the can can be used to breed beneficial microbes and supply extra proteins in the tea, so use it.
(NOTE: If you use canned fish products, you may want to let it decompose mixed with some finished compost, good garden soil, etc. in a separate closable container for a few days before using. Since most canned meat products contain preservatives, this will guarantee that the good microbes in the tea will not be killed off or harmed in brew making.)
You can use any fresh or dried seaweed. Fresh seaweed has more N in it, but that really isn’t important for seaweed teas. You can buy fresh or dried seaweed at most oriental grocery stores. Seaweed decomposes better if chopped up or liquefied first in water before brewing.
If you are using fresh fish, you need to compost it separately in a 5 gallon closable bucket. Fill bucket 1/2 full with extra browns like sawdust, leaves, or straw. You can add molasses to the fishy mixture in order to build up microbes in order to speed up decomposition. The sugars will also help control odors too. Open the bucket and stir the fishy paste daily or every other day in order to get air in the mix for better decomposition and better aerobic microbial growth in the emulsion. Let this paste rot for at least 1-2 weeks. The browns help control offensive odors and absorb organic nitrogen from the fish so that it is not leached out or evaporated.
Since commercial fish emulsions contain sulfur in the form of sulfuric acid, if you like you could add 1-2 tblsp of Epsom salt to the mix for extra magnesium and sulfur. Or to mimic the acidity of sulfuric acid and add extra trace elements you could add 1-2 tblsp of apple cider vinegar to the mix. NOTE: Recent studies have shown that unsulfured molasses or dry molasses powder is best for faster microbial growth in tea brewing.
You can now safely take the decomposed fish paste from the 5 gallon bucket and add it to your regular hot composting piles or add it to your special compost tea recipes. The more vegetable or fruity organic matter that you add to fishy compost the better you remove the offensive smells and the more trace elements you add to your compost and teas. This of course is optional.
You can add molasses or brown sugar to your teas also. Sugars are high carbon substances that not only can cause speedy microbial growth, but also sugars are an excellent natural deodorizer.
At this point you may want to decide whether you want to make a simple tea or an aerobic aerated tea for your needs.
When you make fishy tea, you need to add the seaweed at brewing time. Let it brew for at least 1 week, stirring every few days. If you decide to brew it aerobically with an air pump, try up to 3 days, or until the brew has a “yeasty” smell, or has a foamy top layer on the tea.
You can apply this fish/seaweed emulsion at a dilution rate from 1:1 to 1:5 ratio (5 gallons of tea to 25 gallons of water).
If you like, you can add a few drops of mild liquid soap per gallon as a wetting agent to get better coverage as a foliar feed at application time. (NOTE: If you are concerned that using soaps may harm the beneficial microbes in your teas, you may want to just use liquid molasses, dry molasses powder, fish oil, or yucca extract as a spreader-sticker.)
You can use this tea as a foliar feed or as a soil drench or both. Soil drenches are best for building up the soil microbial activities and supplying lots of beneficial soluble NPK to the plant’s root system and the topsoil texture. Foliar feeds are best for quick fixes of trace elements and small portions of other soluble nutrients into the plant through its leaves. Foliar feeds are also good for plant disease control. Foliar feeds work best when used with soil drenches or with lots of organic mulches around plants. You can poke holes in the soil around crop roots with your spade fork, to get more oxygen in the soil to further increase organic matter decomposition and increase microbial activity in the soil.
Making your own cloth pads is easy and smart. You not only save on money, you also do your part lessening plastic production and waste. Everyone I know who wears cloth pads say they are so much more comfortable than store bought disposable pads. For those of you who prefer tampons over pads see: The DivaCup
Flannel is the best fabric to use for cloth pads because it is both soft and very absorbent. You can find flannel sheets at the thrift store or bargain bin flannel on most fabric sites such as: Fabric.com I look for darker colors, especially pink or red for hiding any stains. Unless of course you bleach you pads, then lighter colors are fine. Bleaching is not necessary if you are drying them in a sunny spot.
I make two types of pads, some for light days and others for heavy days. The light ones seen below with snaps are made from just two layers of flannel. I put Velcro on each end to keep the thicker pads stationed on top. For the inner liner in the thicker pads I use a baby waterproof crib pad/liner found at either Walmart or Target. For more than 25 pads, I used about 2/3 of the crib pad. My friend uses a different type of pad found at Target that does not have plastic inside, it is just made of very thick cotton. I place the thicker pads on top of the thin pads, attached with Velcro. This is mainly for ease in changing just the top pad and leaving the bottom snapped to the underwear. Surprisingly, this does not feel too thick. But if you like very thin pads try making just one variety, the lined type that have wings to hold on to your underwear.
Extra absorbent pad
Directions:
After pre-washing your fabric, cut them to your desired size and shape. I used a disposable pad for a pattern while cutting. You may want to make a few extra long ones for wearing at night. Remember to allowing a seam allowance.
For the thicker pads cut your inner liner about 1/2 inch smaller all around than the fabric allowing space for the liner to lie flat after being sewn inside the fabric (imagine a pillow being slightly smaller than the pillowcase). I sewed my liner onto my fabric because I didn’t want it to be swimming around in the pad. Once the liner was sewn onto the top fabric layer I sewed the bottom fabric layer to the top layer (back to back). I sewed right next to the liner without actually sewing it. Remember to leave a part to flip right side in. If your sewing machine can handle it you can sew another stitch about 1/4 inch in from the edge to make it nice and flat. Sew on two small pieces of Velcro by hand (or better yet sew them on to the bottom layer of fabric before attacking to the top layer and liner). Be sure to make the Velcro sit at equal distances on all your pads so they all sit well on any thin pad you make.
Front side of thinner pad
For the thinner pads with no liner, cut your fabric with wings. And sew the pieces back to back leaving a section big enough to turn right side in. Add snaps or Velcro to the wings. A snap setter is very cheap at Walmart or other sewing store and pretty easy to use with a hammer and some patience. Add two pieces of Velcro (the same distance apart as the top pad’s Velcro).
After using, wash in washing machine and add vinegar to your rinse cycle. Air dry in sunny spot.
I just recently gave Zukay Live Foods a try, tasting their naturally fermented raw relishes and salsas. I knew the products were overflowing with “life” and nutrients, however with the unpredictability of all fermented foods, I wasn’t so sure how happy my taste buds would be. Boy, was I in for a surprise! Hours after tasting each variety, my taste buds are still dancing.
Growing up with a German grandma who spent hours gardening and preserving her vegetables has rather spoiled my taste buds when it comes to homemade fermented produce. I have never forgotten the glorious taste and smell of her fermented pickles at the dinner table as a child.
Today, while opening a jar of Zukay’s Garlic Dill Relish all those childhood memories came to mind as the fresh smell of cucumber, dill, mustard and garlic filled the kitchen. My hubby who was standing near by perked up and opened his mouth asking for a taste. Right of the spoon we gleefully savored the little morsels of relish. Now, I know these probiotic packed relishes and salsas are to be moderately eaten with your meal, whether smothered on a sandwich or scooped with a chip, but even by its self, Zukay’s live foods alone are irresistible.
The Horseradish Dill Relish has an amazingly delicate flavor for a relish containing horseradish. It is still very “alive” tasting but certainly not overpowering. I happen to love everything about horseradish and look forward to the Passover season when it seems to be easier to obtain in meals. Zukay’s Horseradish Dill Relish has that wonderful lingering zing from the Horseradish without the usual mouth burning sensation. This would taste heavenly on lamb!
As for the Salsa Viva, both mild and hot are outstanding. Seriously the best salsa I’ve ever put into my mouth. In fact, I would seriously eat it right off the spoon. While tasting the salsa, it was reminiscent of the satisfying spirited taste of a well made Kombucha, also abundant with flavors of peppers, onions and lime juice. Oh, I think I want to invite some friends over tonight just to have a Zukay tasting party. I have a few friends who are rather picky about salsas, they just know a good salsa when they taste and smell one. The flavor of Zukay’s Hot Salsa Viva will knock their socks off, especially when I tell them one serving of these raw fermented veggies is like eating a probiotic and enzyme pill and their daily vitamins.
Zukay Live Foods has well exceeded my expectations! I’m not only pleased by their method of preserving foods for optimum life giving properties, I love how Zukay is a forerunner for spreading the taste, nutrition and understanding of tradtionally fermented veggies to the masses!
Keep fermenting Zukay, we love your products and commitment for live foods!
Vinegar and water in equal ratio in spray bottle for washing windows, floors, refrigerator, sink etc.
Vinegar and baking soda for scrubbing the tub, sink and any tough jobs on pots and pans
H2O2 for cleaning fruits and veggies (if store bought), produce from my garden I wash with water. I also use H2O2 for spraying my toothbrush between uses and for some anti-bacterial cleaning.
Tea Tree oil for anti-bacterial needs. A few drops in the vaporizer to kill air-borne molds and such.
I pour about a 1/2 cup baking soda down each sink drain and follow with a 1/2 c. vinegar for deodorizing and clean drains.
For washing dishes (we do not have a dishwasher) I use Country Save Liquid Dish Soap or Biokleen from Azure because I do not pay shipping with them since they have a drop site in my town. Check with them to see if you have drop points in your state. I have yet to make a successful batch of homemade dish soap with glycerin, but I hope to soon!
For body wash, we use Life Tree Lavender Body Wash from Azure. I dilute about a 1/4 cup of soap in a foaming bottle and fill the rest of the bottle with water. Shake and use. I would also like to make my own body soap, but my hubby prefers a good bubbly body wash then a bar of soap.
I recently heard a man call in to the nightly news program in regards to the failing economy. He mentioned that he lost his job and currently eats mainly lentils while his budget is tight. First of all I think it is sad and wrong that anyone in the world should have to be hungry. It just plain makes me frustrated and mournful thinking about it. But can someone really eat a semi healthy diet while living in a state of poverty? Yes, they can!
Try eating lentils, considered poor mans meat in many countries, with brown rice, creating a complete protein. But be sure to eat them with some type of good fat (tallow, coconut oil, butter) and just as importantly eat them with a raw fermented food. Fermenting veggies such a cabbage, garlic, beets, pickles is unbelievably cheap but so rewarding. Not only are you getting an increased amount of vitamins (espeically Vit. C) but also enzymes to help assist in good digestion and good bacteria for a healthy immune system. If for a time you could not afford meat, buy beef bones that are a few bucks or ask your grocery clerk if he has any fish bones (usually available at asian markets), make stock and cook your rice and lentils in it for cheap but very necessary minerals. Save the tallow fat that rises to the top of the stock, this is very stable healthy fat!
I highly recommend not eating in this manner long term, only during desperate times. But think about it, buying ramen noodles or store bought canned foods are cheap and void of all nutrients and life. For about the same price you can buy or grow veggies to ferment, stock up with a bulk amount of lentils and brown rice and do not forget the oils, whether you spend your shillings on good quality cod liver oil, butter, tallow or coconut oil, spend it on the fats, do not limit your fats!! Also consider sprouting any grains you have on hand instead of buying allot of produce. Sprouts are easy on the digestive tract, full of protein, vitamins and enzymes.
1/2 C. Softened extra virgin coconut oil (if your house is warm then your oil should be perfect, just soft enough to mix easily)
2-3 Tablespoon baking soda
10 drops or to taste of Tea Tree oil or Spearmint oil
Pinch or drop of stevia
Thoroughly mix all ingredients in jar and store in cool dark place. Use desired amount on toothbrush and brush as you would with regular toothpaste. Use H2O2 to clean your toothbrush between use.
Coconut oil has natural anti-bacterial, and anti-viral properties. Baking soda helps whiten teeth by cleaning off stains and the tea tree oil is for taste as well as extra anti-bacteria properties.
Why use, homemade toothpaste? Natural toothpastes from the store can be expensive and contain glycerin a chemical that sticks to your teeth forming a layer that takes many washes to to thoroughly wipe away. This glycerin coating acts as a barrier in allowing nutrients to be absorbed from the food you consume. Traditionally, cultures used oils for cleaning their teeth for the anti-bacterial cleansing agents naturally found in virgin oils Also oils are able to seep into places other “pastes” hover over.
Mmmm! Garlic, probably the chef’s best friend in the kitchen. I love to use garlic in everything I can think of and find that I use at least 5 cloves everyday to add to our food. Though, sauteed or roasted garlic are the popular preparation methods, I like to ferment my garlic in a quart jar. Fermented garlic is easy to make and use. The taste as well as the nutrients are increased.
Just what are the nutrients contained in those little nuggets of incredible flavor? Well research shows that garlic contains good levels of Vit. C, B6, selenium, magnesium, potassium, calcium and manganese and flavonoids. Garlic is anti-fungal, anti-viral, anti-bacterial and an anti-inflammatory. It is also full of antioxidants which are what cause our bodies to age. When fermented and then prepared as desired, Garlic is very soothing on the digestive tract and encourages a healthy heart. Fermented garlic is full of enzymes and good bacteria! It is not recommended to eat allot of raw garlic, as it can irritate your digestive system. You may be surprised to find out that Garlic also contains omega-6 fatty acids and even protein.
Here is how I ferment my garlic:
Place about 10 garlic heads in the oven and warm at 200 degrees for about an hour. Do not over bake, just enough to help loosen the shells. Peel garlic (children love to help with this as long as their not afraid of something a bit spicy). Place in a quart jar and sprinkle in 1 T. oregano, 1 T. salt and 3 T. whey (whey is the liquid that rises from yogurt, you can also use the liquid from a previous fermented batch instead of whey). Cover with water, allowing 1 inch between garlic/water and lid. Cover with lid and leave at room temp. for two days then transfer to cold storage. In cold storage the garlic will last for three months but if you use garlic as often as I do you’ll make it at least every month! Try it, you will love the taste!!
Like all livestock, every sheep breed can be milked, however, there are several types of sheep that produce more milk than others. The East Friesian breed, originating in Germany is considered the highest preforming milk breed in the world. Along side the Friesian, the Awassi breed in the Middle East region produces large amounts of milk while living on pasture that most animals would be unable to survive. Another famous milk breed, found in France, is the Lacaune. The Lacaune produces slightly less milk than Friesians but a higher milk solid ratio, making their milk perfect for the famous Roquefort Cheese. In Europe and the Middle East, sheep milk and cheese is far more popular than in the United States. It is not only easier to digest than cows milk it is very nutrient dense containing vitamins A, D, C, E and healthy fats.
It is sad that the speicalized milking sheep are predominatly settled outside the U.S. What is a sheep loving farmgirl to do when she wants to milk her sheep?
Thankfully since all sheep can be milked and my main attempt is to obtain nutritious raw milk rather than a large volume of milk, there are options for sheep milking here in the States. Icelandic sheep are a hardy grass-fed breed that do not need grain supplementation as East Friesians do while being milked. Dorst, Polypays are two other North American breeds that have higher milk volumes. But again, remember that all sheep can be milked, so pick a breed that you like for various reasons such as: meat, wool, hair, personality, lambing, milk, hardiness, etc.
Note: Being a breastfeeding mom myself, I believe it is essential to allow lambs their time to bond with their mother as well as consume their mother’s milk for their own health and wellness. Allowing at least 2 months would be ideal, but sadly most operations wean lambs at 20 days and milk twice a day for optimum milk volume.
My sister Angie is currently in Guyana with the Peace Corps. She sent me this photo, whom I believe is the wife of her host family. As soon as I saw the photo I was struck by her high check bones, her straight teeth and the fact that she is kneading homemade bread. Of course Weston A. Price came to mind and his studies on diet effecting facial structure and oral health.
From his extensive research, Price found that there is a direct correlation between the our diet and the health our teeth and bones. When cultures ate traditional prepared foods that were available to their specific region such as raw milk, butter, cultured/fermented foods and beverages, grass-fed meat, fish, liver, range-free eggs etc. the peoples thrived in physical structure and overall internal health. He was especially curious as to how their teeth and gums were free from infection and decay. But as soon as each culture adopted modern processed foods such as white flour and sugar and improperly prepared grains etc. their health dramatically declined, even in just one generation. He studied thousands of people, both young and old and found remarkable evidence that real food prepared traditionally means healthy thriving bodies!
The traditional Guyanese diet consists of coconut meat, milk and oil, chicken and fish/seafood, curries, fresh vegetables and fruits and roti. Roti (which is what my sister claims the women is kneading) is an Indian flat bread made from whole wheat and sometimes millet or barley is added and fried with ghee. Usually the dough is allowed to sit a few hours before cooking, providing easier digestion.
Alpine Strawberries are the answer to the traditional strawberry fuss in the garden. They do not grow runners as regular strawberries do, preventing a tangled mess. There are white varieties (often called yellow, that have a hint of pineapple) that are just as tasty but are left untouched by the birds. Alpine Strawberries are as small as an M&M but fully loaded with intense juicy flavor. The best part about these tiny berries, other than their flavor and scent are that they are perennials that will give you fruit through the three seasons of spring, summer and autumn.
They are best grown from seed even though they are notorious for being a little sketchy with germination. It is best to plant them in a flat that can allow the seeds to be watered from the bottom. Cover to keep moisture in and then plant outdoors in early spring after frost date. The first year they will grow to a healthy plant but only produce a few berries, just wait til next year and you’ll enjoy handfuls of them! The plants prefer full sun to partial shade.
The roots, leaves, and fruits of the Alpine Strawberry, Fragaria Vesca, were used as a digestive aid and skin tonic. The berry was prescribed for diarrhea and digestive upset, while the leaves and roots were supposed to relievie gout. The berry itself was rubbed on the skin to ease the pain of sunburn and to relieve blemishes. The juice of the strawberry has its own special prescription–it brightened discolored teeth. Taken From: Vegetarians in Paradise
Best Varieties: Alexandria, Charles V, Pineapple Crush, Yellow Wonder and Mignonette (tastiest, but bad producer).
I’ve recently read how traditional cultures used different oils to clean their mouth instead of toothpaste. I usually brush my teeth with tea tree oil and water but I do want to learn more about oil brushing (gurgling). Apparently according to Dr. Bruce Fife in his book Oil Pulling Therapy, swishing certain oils such as coconut oil in your mouth for several minutes, will pull toxins and bacteria out of your teeth, eliminate bad breath, and bleeding gums and treat cavities. Most Virgin oils contain anti-bacteria and anti-viral agents that can seep into small spaces.
He is right when he says that disease starts in your mouth! At 14 I had a root canal and by 19 the tooth was harboring painful infection. I read Root Canal Cover Up by George Meinig, and learned that Root Canals are pretty much pure evil and allow for further infection and disease in the mouth. The bacteria under a cap, filling or tooth can flourish from the oxygen in your blood steam as well as travel to every single organ, particularly reproductive organs. As soon as it was pulled, literally the second they pulled it out, I felt so relieved and the next month I finally got pregnant after a year of trying. Anyways, I have always had tooth problems as well as terrible nutrient absorption from years of eating improperly prepared grains. The gluten lined my gut, preventing nutrients to enter the villi, creating a poor immune system resulting in TOOTH DECAY! Read any of Weston A. Price’s work and you will soon realize that untouched traditional cultures had perfect teeth (meaning they were healthy!) until processed foods were introduced to their society.
I will start oil pulling asap and report back as to how my mouth compares. Try it yourself and get ride of your toothpaste bottle. Baking soda works great to whiten, a drop of tea tree oil on your brush leaves your breath fresh and now oil swishing will put your mind at ease regarding bacteria.
I love sheep, I can’t deny it! I love how much they depend on their master for all their needs. I love their floppy ears and their beautiful “fluff” coats. I love sheep cheese, though I have never tasted their raw milk. It is my dream to have a few sheep for milking (and yes I plan on drinking it ….have you noticed my need for some extra fat?). Since raising my own is not possible today, then I will at least take time to compare sheep’s milk from the more popular goat’s milk, so I’ll be more mindfully prepared for when they roam around the farm. Below is a comparison from Nutrition Data
Stock, beef or chicken stock for soups, stews, sauces and to drink as a healing gelatin and mineral rich tea.
Butter, unsalted, preferrably from grassfed cows if you can afford it. Plain butter is better than no butter. Ani will eat it by the stick if I let her….a spoonful or two is a better size. Butter is full of vitimin A, D, and E and short and medium chain fatty acids! See: Why Butter is Better
Eggs, what could I possibly do if I had no eggs when my husband is practically 75% eggs. He would be completely satisfied with eggs everyday. They are considered by many to be one of the best protein sources and brain foods. And the myth of cholesterol from eggs as being harmful, is now being found as a lie! See: Cholesterol is not the cause of heart disease.
Fermented Condiments! Instant enzymes and probiotics stored in a jar to add to your meals. Homemade Mayo, Sauerkraut, Kimchi, Fermented Garlic or Ginger, Mmmm!
Cultured Raw Dairy Products, Homemade yogurt, cream cheese, Kefir!!!
Your favorite veggies, our family favorites are: mushrooms for omelets and on burgurs, carrots for soups, stews and snacking, cucumbers for snacking and homemade Pico, and whatever is in season at the time.
A low-carb snack easy to grab, I try to always have boiled or deviled eggs available for quick grabbbing if I need something between meals. Usually I grab my prepared Everyday Porridge to heat fast but if I need a lower-carb option, eggs fill the need. Besides my hubby can’t stand to even look at my porridge, it makes him gag, so he begs for deviled eggs instead.
Freezer:
Beef, Lamb or Chicken Liver, inexpensive yet very nutrient dense. High is B-12 and B-2, Vit. A, folate and so much more. Essential for children and expecting/nursing mothers. See: Calf’s Liver
Frozen Veggies, either from your garden or from the store, add to soups, stir fry, chili etc.
As much frozen meat (beef, chicken, fish) you can afford to pack into every cranny. If you can find a large freezer (check Craigslist and local paper) fill it up. You never know when you might need easily accessible meat in an emergency. Grass Fed meat is expensive, I know, so become friends with a hunter, barter, learn to fish, stretch you meat, raise your own small game like sheep.
Making your own stock should be an easy routine, giving you a savory nutritious starter for all your soups, stews, sauces, mineral supplements etc. It is full of gelatin (extracted collagen for animal bones which is incredibly healing on the intestinal tract) easily accessible minerals and FLAVOR!
In crock pot or large stainless steel pot place chicken, beef, lamb, bison, or elk bones and cover with water. Pour in 2 Tablespoons vinegar (creating an acidic environment that helps the bones release minerals) and any vegetables (onion skins, carrot tops, celery hearts etc. ) and allow to sit for about an hour. Bring to boil and skin off any scum that may rise to the top. Bring to very low simmer and allow to simmer for at least 8 hours and up to 24 hours if you want thicker stock (the minerals will still be present in the stock after 24 hours but the gelatin begins to break down after about 8 hours). Strain out bones and vegetables. Store in fridge for up to ten days unless you re-boil the liquid. Or store in the freezer for longer storage.
Note: If you have access to chicken feet, by all means add them to the pot. Some say that is the key to the best stock! You can use a whole chicken but then your meat with be pretty dry (like shredded meat) so try collecting your bones throughout the week for stock use.
Note: I drink chicken stock as often as I can for restoring my intestinal tract and for my mineral needs. With a little sea salt added to my warm cup of stock, it is so soothing and tasty. 1 Cup of stock provides your daily mineral needs.
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