Ann Marie Michaels aka CHEESESLAVE spoke to us today about her exciting new online class, Surf and Turf: Cooking Wild Seafood and Grass-fed Meats. Have you ever wondered about the difference between farm-raised and wild caught fish? Are you afraid to prepare fish because you don’t know what to do with it? Did you [...]]]> http://ournaturallife.com/blog/2010/08/onl063-giveaway-ann-marie-michaels-cooks-surf-and-turf-you-can-too/feed/ 49 Ann Marie Michaels aka CHEESESLAVE spoke to us today about her exciting new online class, Surf and Turf: Cooking Wild Seafood and Grass-fed Meats. Have you ever wondered about the difference between farm-raised and wild caught fish? Ann Marie Michaels aka CHEESESLAVE spoke to us today about her exciting new online class, Surf and Turf: Cooking Wild Seafood and Grass-fed Meats. Have you ever wondered about the difference between farm-raised and wild caught fish? Are you afraid to p... Jon and Cathy Payne no 46:38 http://ournaturallife.com/blog/2009/12/merry-christmas-from-our-natural-life/ http://ournaturallife.com/blog/2009/12/merry-christmas-from-our-natural-life/#comments Sat, 26 Dec 2009 02:17:24 +0000 Cathy R. Payne, EdD http://ournaturallife.com/blog/?p=68 Ornament Hand Made by Jon

Thank you so much for listening to our Podcasts and reading our blogs in 2009. It has been an awesome year! Your kind words, suggestions, and support mean so much to both of us and we are truly grateful. We have plans for an even more exciting year in [...]]]> http://ournaturallife.com/blog/2009/12/merry-christmas-from-our-natural-life/feed/ 0 http://ournaturallife.com/blog/2009/09/onl052-preserving-the-harvest-tips-from-karen-k-brees/ http://ournaturallife.com/blog/2009/09/onl052-preserving-the-harvest-tips-from-karen-k-brees/#comments Mon, 21 Sep 2009 02:39:25 +0000 Cathy R. Payne, EdD http://ournaturallife.com/blog/?p=79 Karen K. Brees , Ph. D., author of The Complete Idiot’s Gude to Preserving Food is the subject of Cathy’s interview today. Her book is a great beginner’s reference on canning, freezing, pickling, and more. The Podcast interview can be played on the device below or downloaded from iTunes, Zune, or Stitcher.

Karen, a master [...]]]> http://ournaturallife.com/blog/2009/09/onl052-preserving-the-harvest-tips-from-karen-k-brees/feed/ 0 Karen K. Brees , Ph. D., author of The Complete Idiot's Gude to Preserving Food is the subject of Cathy's interview today. Her book is a great beginner's reference on canning, freezing, pickling, and more. The Podcast interview can be played on the dev... Karen K. Brees , Ph. D., author of The Complete Idiot's Gude to Preserving Food is the subject of Cathy's interview today. Her book is a great beginner's reference on canning, freezing, pickling, and more. The Podcast interview can be played on the device below or downloaded from iTunes, Zune, or Stitcher. Karen, a master food preserver, lives on a ranch in Idaho where she raises South African Boer goats (for meat) and vegetables. In spite of a small growing season, she manages to produce a large bounty of produce for her family. By preserving her harvest, she and her husband enjoy local, sustainable food year round. Food preservation techniques used to be handed down from mother to daughter, but many of these traditions have been lost over the last 40 years as modern, processed, convenient foods filled the supermarket shelves. With the recent interest in eating local foods, eating seasonally, and home gardening, there is an increased need to learn these skills once taught at home. Karen's book is a good beginner text that gives newbies the basics in a wide variety of skills including food safety, freezing, canning, pickling and fermenting, relishes, jams and jellies, drying, salting, smoking and root cellaring. Learning to preserve your sustainable, seasonal food can save you money, as well! I've used a couple of recipes from the book and they were easy to do from her clear directions. I put up 7 pints of Wilma's Bread and Butter Pickles using my own homegrown cucumbers. Karen describes these as "the best you will ever find," and I have to agree. They include 3 ingredients I haven't used in bread and butter pickles before. I've also put up a beef brisket from Natures Harmony Farm using her corned beef recipe. I've made this once before from a Julia Child recipe. I need to wait another three weeks to see how it stacks up, since the corning process takes 4 weeks. If I'm ever successful in growing more cabbage than our cabbage worms can eat, I'd like to try her sauerkraut recipe. One reason I've been hesitant to attempt this is insecurity about what might go wrong at each step. Karen includes a thorough troubleshooting section to address these concerns, detailing what to expect when things are going right and how to know when it has gone wrong. In the interview, Karen discusses some helpful tools and hints that are helpful to know. The supplies and gadgets she discusses can be found at our Amazon Store. Chapter 6 is devoted to the freezing of meat, poultry, seafood and game. This includes tips for wrapping, identifying cuts of meat, definitions, and more. We'd love to hear about your favorite techniques for preserving the harvest and your experiences with them. Leave comments below. Write in any questions you have for Karen. New Products Please check out our new products page to check out CDs from some of our popular interviews on sustainable food. We hope you will consider purchasing these for your self or as gifts to support our work for the sustainable food movement. Farm-to-Consumer Legal Defense Fund We recently issued a Call to Action to demand clean, sustainable real food sources in your products. Current laws and regulations to not reflect the growing respect for sustainable family farms, according to the Weston A. Price Foundation's Farm-to-Consumer Legal Defense Fund. Check out their website to see all the hard work they are doing to help your local farmers. They need your support! Consider making a donation today. You'll be glad you did. Real Food Wednesday This blog is participating in Real Food Wednesday. Jon and Cathy Payne no 48:39 http://ournaturallife.com/blog/2009/07/disaster-and-triumph-with-julia-child/ http://ournaturallife.com/blog/2009/07/disaster-and-triumph-with-julia-child/#comments Sat, 25 Jul 2009 02:46:38 +0000 Cathy R. Payne, EdD http://ournaturallife.com/blog/?p=84 Kitchen Adventures with Clafouti

This post is part of Fight Back Fridays. Sometimes eating seasonally and preparing your own food can be dangerous.

It all started innocently enough. Sweet cherries are in season, and I found Julia Child’s recipe for clafouti, or cherry flan. It happened to call for an abundant quantity of seasonal [...]]]> http://ournaturallife.com/blog/2009/07/disaster-and-triumph-with-julia-child/feed/ 0 http://ournaturallife.com/blog/2009/06/nutrient-dense-foods-for-healing/ http://ournaturallife.com/blog/2009/06/nutrient-dense-foods-for-healing/#comments Fri, 19 Jun 2009 04:17:35 +0000 Cathy R. Payne, EdD http://ournaturallife.com/blog/2009/06/nutrient-dense-foods-for-healing/ I finished the school year May 26 and attended my son’s wedding rehearsal dinner May 29 (see below) and his mountain wedding on the 30th. The following week I had some major surgery. To prepare my body for quick healing, I wanted to make sure I ate a particularly nutrient dense diet.

First, [...]]]> http://ournaturallife.com/blog/2009/06/nutrient-dense-foods-for-healing/feed/ 5 http://ournaturallife.com/blog/2008/10/onl015-bone-broths/ http://ournaturallife.com/blog/2008/10/onl015-bone-broths/#comments Mon, 13 Oct 2008 16:07:24 +0000 Jon http://ournaturallife.com/blog/?p=153 “Good broth will resurrect the dead”, or so says a South American Proverb. In this episode we discuss how to make bone broth, the health benefits of bone broths, how they are used by other cultures for the medicinal value, and we conclude with some recipe ideas.

We discussed the following links in this weeks [...]]]> http://ournaturallife.com/blog/2008/10/onl015-bone-broths/feed/ 0 "Good broth will resurrect the dead", or so says a South American Proverb. In this episode we discuss how to make bone broth, the health benefits of bone broths, how they are used by other cultures for the medicinal value, "Good broth will resurrect the dead", or so says a South American Proverb. In this episode we discuss how to make bone broth, the health benefits of bone broths, how they are used by other cultures for the medicinal value, and we conclude with some recipe ideas. We discussed the following links in this weeks show; 13waist.html e2 | energy | harvesting the wind | PBS Food Features: Why Broth is Beautiful "Essential" Roles for Proline, Glycine and Gelatin Jewish Chicken Soup with Matza Balls Stock Making 101 - How to Make Soup Stocks - - FabulousFoods.com The magic of homemade chinese soups Healthy soup recipes - chinese soups Fish Stock Roast Duck with Cherry Reduction Sauce  Cheese Slave Reduction-Sauce Basics: The Splendid Table Demi-glace/demi-glaze recipe Demi-Glace Recipe To Prepare at Home perfect gravy recipe | gravy recipes //Jon Jon and Cathy Payne no 32:18 http://ournaturallife.com/blog/2008/08/untitled-10/ http://ournaturallife.com/blog/2008/08/untitled-10/#comments Sun, 17 Aug 2008 13:45:04 +0000 Jon http://ournaturallife.com/blog/2008/08/untitled-10/ Jon’s sister Hilary, living in Germany, is an avid gardener and ONL subscriber. Here is an update from a recent e-mail. She hasn’t had the challenges with rabbits that we have. The comment to Jon is due to his childhood aversion to carrots. We love to hear from our listeners. Feel free to tell [...]]]> http://ournaturallife.com/blog/2008/08/untitled-10/feed/ 0 http://ournaturallife.com/blog/2008/08/onl005-packing-a-healthy-lunch/ http://ournaturallife.com/blog/2008/08/onl005-packing-a-healthy-lunch/#comments Sun, 03 Aug 2008 13:31:37 +0000 Jon http://ournaturallife.com/blog/?p=129 Packing a Healthy Lunch

Processed foods are full of hidden MSG, unlabeled GE foods, and unhealthy transfats. How can you pack a healthy lunch that avoids these dangers? This program explores processed foods commonly used in childrens lunches and advises healthy alternatives.

Mercola.com: What’s in That? How Food Affects Your Behavior We looked at [...]]]> http://ournaturallife.com/blog/2008/08/onl005-packing-a-healthy-lunch/feed/ 0 Packing a Healthy Lunch Processed foods are full of hidden MSG, unlabeled GE foods, and unhealthy transfats. How can you pack a healthy lunch that avoids these dangers? This program explores processed foods commonly used in childrens lunches and a... Packing a Healthy Lunch Processed foods are full of hidden MSG, unlabeled GE foods, and unhealthy transfats. How can you pack a healthy lunch that avoids these dangers? This program explores processed foods commonly used in childrens lunches and advises healthy alternatives. Mercola.com: What's in That? How Food Affects Your Behavior We looked at this Mercola article on how food affects behavior and determined that glutamates such as MSG will negatively impact school performance. A high carbohydrate meal will produce glutamates in the brain. HolisticMed.com: Hidden Sources of MSG This site lists hidden sources of MSG and how to carefully read labels if you're avoiding MSG. Truth in Labeling.org: MSG Sprayed on crops This article reveals how glutamates are being sprayed on non-organic vegetables. Citizens for Health: Stop Genetically Engineered Sugar Beets Beginning in 2008, GE beet sugar entered the United States food supply. If you eat products containing sugar that are non-organic, you may be ingesting this substance never before consumed in the human diet. Let the major companies know if you do not want them to use this ingredient that is allowed to spray 5000% more of Monsanto's Roundup pesticide than previously warranted. Jonathan Campbell's website 50 Harmful Effects of Genetically Modified Foods by Nathan Batalion True Food Now: Shopping list of food with and without genetically engineered ingredients Wonderful website with easy to read charts listing processed foods that do and do not include genetically engineered ingredients. Neat and color-coded. Tips for providing a healthy lunch (thank you to Lauren Bockish for assistance) Listen to show #5 for complete details - start with small steps: pack a lunch twice a week; choose healthy beverage; reduce packaged food - include protein, vegetable, and fruit with each meal (optional whole grain) - protein: no-nitrate turkey bologna from Trader Joes; chicken or tuna salad; crispy nuts and seeds (homemade or sprouted pumpkin seeds); hard cheeses; organic peanut butter such as Maranatha or Whole kids; whole milk cottage cheese; Stoneyfield Yokids yogurt; cheese sticks; hardcooked eggs - vegetables : organic baby carrots, celery sticks, cherry tomatoes, brocolli - fruit : bananas, organic apples, dried fruit - grains : Ezekial sprouted bread; no-gluten crackers - treats : Raw Revolution snack bars; Raw Crunch bars - filtered water in stainless steel Sigg bottles Parents or older children : - similar guidelines - take leftover dinner items in a thermos and keep wrapped or on a mug warmer if avoiding microwave -leftover cold chicken - salads with protein and home made salad dressing - egg salad - organic beef jerky - Bela Olhoa sardines - organic nuts - organic maca bars - fermented beverages Pack lunch in glass containers or waxed bags to reduce pollution and avoid off gassing. Be sure to write or call us and let us know your ideas for a healthy lunch. Enlita Program updates - We are losing weight and fat while gaining muscle and losing inches in our waistline. We've added a link on our "Go Shopping" page for the Enlita weight loss program and nutritional products so you can see the plan for yourself. Don't forget to bookmark this site and subscribe to get regular updates. We have a contest to guess the date we'll have at least one subscriber in each state. Jon and Cathy Payne no 31:46 http://ournaturallife.com/blog/2008/07/onl004-putting-up-the-harvest/ http://ournaturallife.com/blog/2008/07/onl004-putting-up-the-harvest/#comments Sun, 27 Jul 2008 12:20:30 +0000 Jon http://ournaturallife.com/blog/?p=118 Putting up the Harvest – Whether you are growing more food at home than you can eat, bringing it home from your CSA, or purchasing in bulk from your local farmer’s market, you’ll need to preserve it if you want to enjoy during the fall and winter months. Today we’re discussing four methods of [...]]]> http://ournaturallife.com/blog/2008/07/onl004-putting-up-the-harvest/feed/ 0 Putting up the Harvest - Whether you are growing more food at home than you can eat, bringing it home from your CSA, or purchasing in bulk from your local farmer's market, you'll need to preserve it if you want to enjoy during the fall and winter months. Putting up the Harvest - Whether you are growing more food at home than you can eat, bringing it home from your CSA, or purchasing in bulk from your local farmer's market, you'll need to preserve it if you want to enjoy during the fall and winter months. Today we're discussing four methods of food preservation: freezing, canning, dehydrating, and fermenting. Freezing is a quick and simple method appropriate for fruit, vegetables, meat, poultry, cheeses, breads, and prepared food. There are several articles on freezing methods at the University of Georgia Extension Service website. We enjoy using a nifty kitchen appliance called Foodsaver. You can find it and other food preservation supplies at our Amazon e-store. Please check these out and consider shopping here for your food preservation needs. The Foodsaver is a vacuum-packaging system that saves time, preserves food quality, and makes putting up your food very easy. We keep ours out on the kitchen counter for frequent use. Canning may be more unfamiliar to some of our listeners but is not mysterious or difficult to do. You will need a bit of equipment to get started (see food preservation supplies). Canning is a great way to put up tomatoes and tomato products because instead of losing nutrients and flavor, it actually improves flavor and increases the lycopene available. For more on the benefits of lycopene in your diet, visit this website. In order to best utilize this powerful antioxidant, be sure to eat some healthy fat such as extra virgin organic olive oil with your tomato sauces. A great description of canning and a tomato sauce recipe can be found in Barbara Kingsolver's new personal narrative, Animal, Vegetable, Miracle. Cathy just finished reading this book and it is a great read, inspirational, and full of great information about sustainable food and eating locally. The UGA website has pdf files on canning, as well. Canning of low-acid vegetable such as green beans requires a pressure canner. We prefer these foods frozen to retain texture and flavor. Dehydration of food can be accomplished by the sun in less humid climates, in a warm oven, or in a dehydrator dedicated to that purpose. Dehydrating is effective for making your own sun dried tomatoes (another recipe in Animal, Vegetable, Miracle), sweet or chili peppers to add to soups or stews, herbs, figs, liver treats for your pets, or crispy nuts (recipe pp. 513-516 in Nourishing Traditions. We use a 4-tray Excalibur dehydrator for our dehydrating. It has a fan to keep the drying even and does not heat up the kitchen like a warm oven. It's easy to use and clean and can be used to make yogurt. A good reference for dehydrating is Mary Bells Complete Dehydrator Cookbook. The UGA website sited above has pdf articles as well. Fermentation has been used for thousands of years by traditional cultures to preserve food long before the advent of freezing or canning. Fermentation has 5 benefits: preservation of food, removal of toxins present in some foods, improving nutritional value, making food more digestible, and promoting the growth of healthy flora in the human intestine. Ancient Greeks referred to these chemical changes as alchemy. Fermented foods are an acquired taste and largely absent in the Standard American Diet. Fermented foods and beverages include saurkraut, miso, tempeh, Korean kimchi, Japanese umeboshi, cheese, kefir, yogurt, sour doughs, kombucha, wine, beer, vinegars, and traditional chutney, ketchup, and pickles. The definitive book on this subject is Wild Fermentation by Sandor Katz. Other traditional methods can be found here and in Nourishing Traditions. Sandor's website at www.wildfermentation.com will give you more information and resources. Cathy recommends Sally Fallon's fermented ketchup recipe on page 104 in Nourishing Traditions for taking care of a surplus of paste or Juliet tomatoes. More resources for fermenting are available from the Grain and Salt Society. Jon and Cathy Payne no 26:21