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Food

This is what its all about really!  We are doing all this work because we want some control over what we eat and the chemicals and processes used to produce it.  My view of food is: the simpler the better.  We eat very little processed food and we are always trying to reduce that further. How did I get started with real food??





My definition of real food is: 
  • lots of fresh, organic, locally grown (or at the least, grown in Australia) produce
  • producing as much of what we eat as we can on our own property - and eating what we grow
  • free-range pasture fed meat and eggs
  • minimal sugar (particularly fructose), natural sweeteners - rapadura and honey
  • good fats and oils - coconut oil, macadamia oil, olive oil, butter, tallow/lard
  • natural unprocessed salt
  • soaked, sprouted and fermented grains, especially bread
  • If I have to buy something, then it must contain only ingredients that I recognise, although these days I make most of our food from scratch

Some great references are:

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Sally Fallon) - for my chapter reviews see here

Sweet Poison and The Sweet Poison Quit Plan (David Gillespie) - more here on strategies to reduce sugar.  And more recently, Toxic Oil and Eat Real Food.


Apart from growing veges, keeping chickens for eggs and meat, keeping steers for meat and cows for milk, we also shop at our local farmers market, swap food through our local permaculture group and make a few other things ourselves:
For all my real food posts, click here, and join in the discussion.



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What to do with eight acres

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Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

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Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko a…

How to make coconut yoghurt

Lately I have been cutting back on eating dairy.  I know, I know, we own two house cows!  But I am trying to heal inflammation (bad skin) and dairy is one of the possible triggers, so as a last resort and after much resistance, I decided I had better try to cut back.  Its been hard because I eat a LOT of cheese, and cook with butter, and love to eat yoghurt (and have written extensively about making yoghurt).  I had to just give up cheese completely, switch to macadamia oil and the only yoghurt alternative was coconut yoghurt.  I tried it and I like it, but only a spoonful on some fruit here and there because it is expensive!





The brand I can get here is $3 for 200 mL containers.  I was making yoghurt from powdered milk for about 50c/L.  So I was thinking there must be a way to make coconut yoghurt, but I didn't feel like mucking around and wasting heaps of coconut milk trying to get it right....  and then Biome Eco Store sent me a Mad Millie Coconut Yoghurt Kit to try.  The kit is…