Hope someone can help me with this. I’m 52, post menopause, eating theNT way for almost 3 years, not on HRT, don’t eat soy, do take CLO,calcium, thyme tincture. Have awful hot flashes. Homeopathicbelladonna worked for awhile, but doesn’t seem to be touching them atall for the last month. Can’t get a good night’s sleep because of thenight sweats.
Any advice will be gratefully received.
The other night I was feeling lazy, so I put some frozen beef ribs in the crockpot and let them cook overnight, then stuck some potatoes and kraut over them inthe morning and had the whole mess for lunch. It got rave reviews! I wasinspired by a recipe someone posted here, but I just couldn’t believe how GOODit was for such simplicity. The kraut was sort of sweet/sour, I don’t know (itwas sour enough raw) why except maybe that it wasn’t as aged as most kraut is, Ihad only made it last week and was in the process of putting it in the fridge toage.
Anyway, my family doesn’t like tough, gristly, fatty meat, which these ribsnormally are. But slow cooking them, the gristle all just kind of fell apart,the bones halfway dissolved, and the meat melted in your mouth. This would be agreat recipe for beef cheeks too! And to think I only used kraut for sausage! Idon’t know how this would taste if the kraut was cooked with the meat for all 12hours, but that might be worth a try.
Cook some really tough, fatty, gristly meat in the crock pot for about 12 hours,Use enough water to halfway cover the meat, and some salt and pepper. Cook ituntil it is falling apart. Then add some peeled potatoes, and cover the wholewith sauerkraut. This seems to be best with homemade kraut that isnt quitedone … that is, it is only a week or so aged and is still crunchy. Then letit cook until the potatoes are soft, which will be a few more hours.This is a very simple recipe, but it is incredibly good. If the kraut is moresour than you like it, you can also add chopped peeled apples and/or sweetener.
I usually wait until I finish a book before I recommend it, but I’m soenthralled and impressed by the one I’m currently reading, I’m eager to talkabout it, and I wanted to see if anyone else on the list has read it: WildHealth: How Animals Keep Themselves Well and What We Can Learn from Them”by Cindy Engel. Although it’s about wild animals–a fascinating study ofhow they prevent and cure disease through foods–it has so much to say abouthuman nutritian!
I have [tag]kefir[/tag] cultures and scoby to share with 3 to 4people. Email me privately. I have paypal forshipment cost.
I wasn’t able to find the name of the antifreeze you were referring to that isinice cream. Could someone help me out?
My wife recently has gotten a trainer to help her lose some addedweight she gained while being pregnant. I noticed the trainer has herdoing almost no cardio and alot of weight training. My wife is alsoconcerned that she will “bulk up” instead of slimming down. When weasked about the lack of cardio she(the trainer) replied that weighttraining will burn [tag]calories[/tag] longer after a working out than cardio.She also says that cardio only burns calories for a couple hoursafterwards as compared to weight training. Is this true? Has anyoneelse heard of this?
On another list I was on, I had a thread going to try to clarify a few things.It was a lot of fun as people added things to the list.
Arugula = RocketRomaine = CosGarbanzo beans = ChickpeasFlax = Linseed (but don’t buy linseed oil from the hardware store)Granola = MuesliWholewheat = WholemealOatmeal = [tag]Porridge[/tag] (near enough)Chard/Swiss chard = Silverbeet (red or white)Peppers/Sweet peppers = CapsicumCantaloupe = Rock MelonRutabaga = SwedeCourgette = ZucchiniAurbergine = EggplantApple crisp = Apple crumbleJello = JellyPulses = LegumesCookies = BiscuitsCrisps = ChipsFries = Hot ChipsTortilla Chips = Corn Chips (near enough)Biscuits (US) = Scones (near enough)Baking Soda = Bicarb SodaPop/Soda = Soft Drink or Fizzy CordialFairy Floss (Aust) = Candy Floss (UK) = Cotton Candy (US)Bubble & Squeak = Fried up left-overs (inc. potato) or beans and toastTea = DinnerJacket Potatoes = Baked PotatoesBoullion = StockBroil = Grill (especially flame grill)Coriander = CilantroMange Tout = Snow Pea = Sugar Snap PeaTater Tots = Potato GemsClondykes/Potato Fritters = Potato ScallopsRissoles = BurgersShrimp = PrawnMince = Grind (as in ground beef)Spaghetti Bolognese = Spaghetti with meat and tomato sauceCoke Float = Spider
Diaper = NappyCrib = CotRecieving Blanket = Bunny RugBinky / Pacifier = DummyBoppy = U-shaped Feeding cushionPack’n'Play = PortacotPants = Trousers or Knickers (underpants)Sneakers = Trainers = Runners = SandshoesCheckers = DraughtsFag = CigarettePram = Stroller/carriageRubber = EraserSpade = Shovel/trowelThongs = Flip FlopsG-String = ThongFlat = ApartmentMate = Good friendTram = StreetcarLorry = TruckSnog = KissBoot = Trunk (in a car)Bloke = GuyBird = Girl = Sheila1 stone = 14 poundsZip Code = Post CodeSidewalk = FootpathFaucet = TapDrugstore = ChemistGasoline = PetrolTrash = RubbishJanitor/Custodian = Groundsman/CaretakerKitchen Counter = Kitchen BenchTuxedo = Dinner SuitQ-tips = Cotton BudsJumper = Sweater = Pullover
Or you can try this: English to American Dictionary
For those of you who have a cuisinart food processor, which size doyou like best for [tag]NT[/tag] cooking - 7-cup or 11-cup? I’d like to buy the7-cup cause it’s cheaper, but I don’t want to have to buy the 11-cuplater.
Oh, you’re in for a treat with your fresh, pastured turkey! I had my firstfresh turkey when I raised my first one five years ago and was astounded bythe flavor. I’d never been much on dark meat, but that turkey I almostpreferred the dark to the white, it was so tasty, lol. I’ve raised at leastone every year since.
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Yeah, [tag]meat chickens[/tag] can get really big; I’ve butchered some that weighed15lbs plucked and dressed… I call ‘em mini-turkeys, lol.
Im very interested in tamale recipes. I would love to have the spinachtamale recipe. I made tamales once years ago but it seemed to go betterwith several of us working together.Amy
Hi Deanna,
Yeah, husks and steaming…is there another way? 
But I do it the lazy gal’s way…fold one end over, don’t bother to tie,stand on end and steam.
Do you put them in the oven to reheat or is that part of the originalcooking?
What kind of filling did you use?