If there was a power outage in your neighborhood for the length of a day, how much of your household appliances and gadgets would be useless?
After a few good outages the past few years, I’ve grown to dislike the electrically powered appliances and tools we own. These include both small and large items such as, a sewing machine, a hot water heater, a grain grinder, an oven, a washer and dryer etc. It’s not that I don’t appreciate electricity. I don’t doubt how wonderful the invention of electrical current is. However, I think that independent solar/wind/water generated power is the ideal situation.
But we do not live in an ideal world. Many are unable to attain independent homemade power because of cost and lack of knowledge and resources. But because of the days in which we live, I believe it is foolish to rely on our local power plants. One small step at a time we should move closer to owning and using non-electric tools and appliances around the house. I also must make mention that I do not just want to make do with the products we find at Wal-Mart. It is essential that we find items that will last a lifetime.
My own list of ideas include:
Learn to enjoy sewing by hand, become very proficient at stitching fast and very well. I’ve heard stories that our great-grandmothers sewed beautiful small perfect stitches that created durable clothing, quilts and crafts.
Use a clothesline during warmer months, and a indoor drying racks throughout the year.
Use dry land farming irrigation techniques for garden instead of relying on well water being pumped.
Make lots of homemade candles and invest in an Aladdin lamp or other non-electric lighting
Learn to work with leather, investing in a few essential leather tools.
Eventually invest in all the expensive items such as, a wood burning stove for heating and cooking, non-carpeted floors dismissing the need for a vacuum, a hand-pump for the water well and a gas fridge and a well designed root cellar.
More thoughts to come. Please share anything you have found or thought of.
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.
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!
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.
This is a recipe given to me from a friend, but I have adapted it quite a bit for easier digestion and nutritional benefit. Please feel free to experiment with it yourself. So far it seems pretty flexible with experimentation. I am pretty sensitive to both cow dairy and gluten so I bake this cake for a treat for my hubby and for friends! See the following article if you are unfamiliar with pre-soaking grains: Why Soak Grains and Seeds?
The following day or several hours before you intend on eating the cake pre-soak the following in a bowl, well combined:
1/2 Cup extra virgin coconut oil
1/2 Cup butter, softened
1 Cup or 8 oz package of Cream Cheese, softened
1 Cup Rapadura or Sucanat
1 1/2 Cups unbleached white flour
1 1/2 Cups whole wheat flour
Please note: You are welcome to add additional whey or lemon juice but the sourness of the cream cheese should create a good break-down environment for the flour.
The next day or at least 7 hours later, blend together in larger bowl:
1/2 Cup additional Rapadura
6 eggs
1 teaspoon salt
1 teaspoon vanilla
Once well combined, stir in the pre-soaked flour mixture a little at a time until smooth but do not over mix.
You are welcome to stir in chocolate chips, poppy seeds, or dried fruit at this point.
Pour thick batter into greased and floured bundt pan (I have used all sorts of pans too and they work pretty well.)
Bake at 300 degrees for 1 1/2 hours. Enjoy with butter or just plain!
Last summer our family was planning on moving overseas, so we began making preparations by selling or giving away most all our belongings. We didn’t have much to begin with but we did not want to bring furniture and kitchen gadgets with us. A change of plans from my hubby’s employer later hindered the “moving overseas” idea. So we were still in the States but with very little left of our possessions. Thankfully we had been living with family before the big move so we didn’t really need too much. However making our move to Libby MT instead of overseas, sure changed the way I use to think about needing “things.”
We moved into an old farm house equipped with lots of storage and space and ironically we had little to unpack. A mattress, no bed frame, a coffee maker and 1 mug, 1 cast iron skillet, no other dishes or utensils, a few clothes, no washer or dryer, two computers and some books, no other furniture or wall hangings. The first few days were a bit frustrating learning how to cook without much of anything, but let me tell you….I realized how much WE REALLY DON’T NEED! I’ll admit a few necessities have been purchased like a shower curtain and some dishes but we have been fortunate to find out how much we can live without. I have learned that I can estimate ingredients fairly well when cooking and don’t need a measuring cup. I’ve learned how to hang up clothes to dry on an indoor clothesline. I’ve learned that my hubby is pretty content with simple meals (he’d eat eggs at every meal everyday) and so many of my old appliances like a food processor aren’t truthfully necessary.
Most of our past belongings were things I felt like we needed but if I choose to adjust my life a bit, they aren’t. It’s the adjusting part that is so hard for us Americans. For instance what if we decided we would only make meals that didn’t require utensils for eating. Families in Africa eat millet porridge with their hands, and Indians scoop up their Dahl with chapati (flat bread). They do it in a clean way mannerly way, so why can’t we? And do we really need 12 dinner plates, when we have a family of 3? To tell you the truth we would have to stop by the thrift store for more bowls and plates if we had a guest….or I would just have to prepare finger food.
It seems weird that I would encourage people to take on a “live with less” approach, especially when many can afford “more.” But it really isn’t about money, though money is a factor for some, living with less actually makes life easier, less cluttered and less busy. I’m tired of the American image of living with every gimmick and plastic China made product that supposedly makes life better. Do we REALLY need what the media says we need? If you think that the answer is yes, just take a look at the lives of families in rural Russia, India, China, Africa, South America. Our ancestors who lived before processed foods and massed produced plastic actually lived healthy, happy, self-sufficiently and wisely.
Here is a list of some things I’ve learned to do without, just for some ideas:
Sweeteners, I do use a bit of stevia (or honey as a rare treat) for a few things but I do not put sweetener in my daily porridge, in yogurt, in my teas, etc.
Evening dessert, I grew up with a German Grandma who believed every dinner meal must be accompanied by each food group and a fresh baked dessert. It takes a while to ignore the craving for something sweet after your meal…but if you consider it is most likely candida cravings, meaning if you give candida a carby meal they will thrive, then you may think otherwise. Try the Asian and Middle-eastern way of drinking mint tea after your meal.
A rubber spatula, and many other utensils. A strainer, an egg flipper, some knives, a can opener and my hands work pretty good for our family’s needs. You can peel veggies with a knife instead of a peeler.
A dryer. Someday if we ever learn to where less clothing, a wash board would be my dream. But for now we wash our clothes in a regular electric washing machine and then use a indoor or outdoor clothesline.
Wall hangings and alot of furniture. We recently received a table and chairs and a couch from friends but had been contently using the ground and pillows for our table and couch. I do love to see pictures of loved ones so I tape them on the fridge, seems like other wall hangings are just too expensive for me to buy. I would rather see family artwork anyhow.
I nice “new” looking house. As long as my house is clean, I’m happy. Buying paint, lawn, decking, new flooring, pretty curtains etc. just doesn’t seem as important to me as feeding a few hungry children around the world.
A food processor or blender. I use to love making nut butters, salsas, sauces and smoothies with my food processor but after giving mine away, I’ve realized I can truly live without it, I just have to adjust my regular meals a bit.
According to 2,000 Down Home Skills, eggs can be preserved by coating the egg with lard or any other clean grease, (coconut oil, or tallow should work just as well) and then packed in bran.
Carla Emery states that it is best to not wash your eggs at all in order to retain the naturally occurring gelatinous film protecting the egg. Not only does washing eggs cause them to spoil sooner but bacteria present on the outside of the egg can penetrate eggshell pores easier when there is water/liquid for it to travel in. From my own observation it may be best to store eggs unwashed until right before you crack it open for use. For preservation of unwashed eggs, Emery suggests refrigerating fresh eggs in a plastic bag for up to 2 months (use the oldest eggs first). However, if you have acess to a root cellar or basement where it is naturally cool and damp store your eggs in oatmeal or sawdust (small end down) in a plastic container or crock. Again you can also use a refrigerator if you have space.
Just an FYI, chickens tend to lay more eggs in the spring than any other time of the year so think ahead and store when you can because during the darker months of winter you will have less egg production.
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?
Yesterday I had my first exposure to chicken butchering. My friend Grams and her son Eric invited me over since they knew I was anxious to learn how be self sufficient with our family meat preparation. We had an assembly line with a few helpers outside, one to chop the head, two to dunk in hot water and pluck the large feathers out and two in the kitchen plucking remaining feathers/hairs. After the birds were cleaned, Eric and I sat down to gut the birds before their final cleaning. Over all it took us less than 3 hours to do 12 chickens, from killing to freezing. Apparently, most farmers can knock out allot more birds in that amount of time but according to Eric we did it the “clean, slow” way.
I don’t want to go into every detail here, because one can find butchering directions in extensive detail in books, or online. My reason for blogging about it today is for encouraging others to not feel overwhelmed by the idea of butchering your chickens or any other animal for food. It can be a little tedious and perhaps a bit nauseating for others but truthfully it is not hard. Eric threw the axe while I watched, since I’m a bit too petite for his size of axe but all the other steps were very easy to perform and understand.
Cleanliness is the most important factor. Through we did allow the blood to drain into the ground, there wasn’t really a whole lot of blood to drain. Being a city-girl all my life, I imagined gushing blood, but yesterday, I realized that my perceptions were wrong. Other than feathers scattered about, a large bloody mess was no where in sight.
I was surprised by the level of respect each participant had during the process. No one was screaming “GROSS”, and no one was swinging a bird around. Instead we all knew our job and we did it with a thankful heart for the meat we were preparing. Eric says he keeps his respect for the bird at all times, from the time they are little chicks, and while they are growing into explorers, untill the time they breath their last.
While pulling out the innards I felt like I was in an anatomy class learning and inspecting each organ. All I can say is that the Creator did a pretty spectacular job! I was amazed how clean each bird was on the inside. Yeah there was blood but each organ looked so healthy, at least on their outside. I did only see one “bug/parasite” in all the chickens I cleaned but that is to be expected. These were free range chickens and I’m curious how other caged birds compare. I learned the importance of taking the organs and entire intestinal tract out in one piece, the trick is to not sever the intestines for keeping the bird as clean as possible.
Eric and Grams were going to pass along 6 of the clean chickens but I just couldn’t take that much, since I had just recently stocked up my freezer. So I came home with 3 chickens, 24 chicken feet (for stock), and one great chicken butchering lesson!
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.
Last night we had mushroom, onion, mozzarella cheese, bun-less burgers! They were delicious, easy to make and a healthier low-carb option.
To make thaw 1 lb ground beef. Mix in:
2 Tablespoons Italian seasoning
1 Tablespoon sea salt
2 Tablespoons minced garlic
While grilling burgers, in separate skillet saute in coconut oil on medium heat:
One medium onion sliced
5 mushrooms sliced, Add after onion is slightly tender
After flipping burgers, set a slice of mozzarella cheese on each to melt while grilling the other side. Place burger on plate and top with onion and mushroom saute. Serve with 2 Tablespoons of fermented garlic, salsa or sauerkraut.
Note: Sometimes I saute a separate skillet of cabbage to set the burger on top. Then top with cheese and onion, mushroom saute.
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!
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.
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 
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