The Traditional Kitchen

Feeding Your Family Vitamins ?

2009-10-03T15:56:00.004+13:00

Don't resort to feeding vitamins to your family if your afraid to cook .. we have a range of courses available to give you confidence in the kitchen. E-mail us for further details ...

Food Matters - 17th October

2009-08-29T09:51:00.005+12:00

Movie Afternoon - Screening Food Matters

Time: 1pm -3pm
Date: Saturday 17th October 2009
Place: To be advised (Central Hamilton NZ Location)
Entry: $10

Food Matters is a hard hitting, fast paced look at our current state of health. Despite the billions of dollars of funding and research into new so-called cures we continue to suffer from a raft of chronic ills and every day maladies. Patching up an over-toxic and overindulgent population with a host of toxic therapies and nutrient sparse foods is definitely not helping the situation.

Add on the high demands made upon our already over-burdened health care system and it’s little wonder that doctors and health care practitioners have less and less time to teach people about how to eat and live well, precisely the information that could prevent people from being there in the first place.

Food Matters hosts several world leaders in nutrition and natural healing who claim that not only are we harming our bodies with improper nutrition, but that the right kind of foods, supplements and detoxifcation can be used to treat chronic illnesses as fatal as terminally diagnosed cancer.

The film sets about uncovering the trillion dollar worldwide ‘sickness industry’ and points out that not every problem requires costly, major medical attention and reveals many alternative therapies that can be more effective, more economical and less harmful than conventional medical treatments. Find out what works, what doesn't and what’s killing you. Becoming informed about the choices you have for you and your family’s health could save your life.

FEATURING: Andrew Saul, Charlotte Gerson, Dr Dan Rogers, David Wolfe, Prof. Ian Brighthope, Jerome Burne, Phillip Day, Victor Zeines

RSVP by e-mail (click on the envelope to the right)

Courses

2009-08-28T08:47:00.003+12:00

We still have some spots available on next weekends Soft Cheese Course and the Yoghurt evening. Specific details of the courses below e-mail us to book your spot.

Change of Address for Bob Corker

2009-08-22T14:27:00.004+12:00

Change of address for Bob Corker event next Saturday.

New address is 75 Lewis Street, Glenview, Hamilton (click on the address and it will bring up a map :) )

Looking forward to seeing you all there.

Cheers Bri

Bob Corker

2009-08-16T08:47:00.008+12:00

**We have just received an e-mail from Bob, Kay will be joining him for this engagement so we are in for a double special treat .. this is something not to be missed**

Calling gardeners, cooks and the nutritionally orientated...

For an awesome speaking engagement with

Bob Corker author of ‘Change Of Heart’ The Ecology of Nourishing Food

Time: 1pm – 3pm
Date: Saturday 29th Aug
Place: 75 Lewis Street, Glenview, Hamilton
Entry: $5

Bob Corker was a co-founder of the Koanga Institute (www.koanga.co.nz), and has worked for 25 years as an Environmental Consultant and Permaculture Designer. He has used this background to outline the ‘science’ behind the vision in his and Kay Baxter's new book ‘Change Of Heart’.

Co author and partner Kay Baxter was a co-founder of the Koanga Institute and is renowned for her gardening skills and knowledge of New Zealand heritage food plants. Kay has recently turned her attention to growing ‘nutrient dense’ food and applying the philosophy of the Weston A Price Foundation to New Zealand foods and culture

Bob will talk about his and Kay’s journey and their new book.

The book ‘Change Of Heart’ and this lecture are about re-creating ‘culture’, about getting back into relationship with our bodies and our environment. This event and book are about nourishing food, about the internal as much as the external.

Are we in for a treat or what!

There will be an opportunity to purchase ‘Change of Heart’

Refreshments included.

To RSVP send us an e-mail by clicking on the envelope to the right.

Courses

2009-08-14T14:53:00.002+12:00

We had such a blast with everyone from our recent cheese courses and with so much interest we are excited to announce the following courses to the end of 2009.

Places are limited, to reserve a place in any of the courses below email us (click on the envelope at the right of the page)

We will then contact you to confirm space(s) in the workshop and payment

Gift Certificates Available

Soft Cheese - $140 10am – 3pm

A full day demonstration, from Yogurt Cheese, Mascapone, Cottage and Cream Cheese, Ricotta, Houlami, Feta and more. This full day includes lunch, notes, recipes and loads of inspiration.

Course Dates: 5^th September or 6^th September

7^th November or 8^th November

Yoghurt - $45 6pm – 9pm

An evening course on yogurt the different types, how to make it fresh at home. and what to do with any excess. We will cover Kefir, Caspian Sea Yoghurt, Plain Heated Cultured Yogurt and Yoghurt Cheeses. Once we have done the initial demonstration you will split off into groups and make yoghurt to take home.

Course Dates: 4^th September or 6^th November

Lacto Fermentation - $80 9am – 1pm

A one day course, learn the health benefits and traditional ways of Lacto Fermentation. From fruit ciders and preserves to orange cakes and dosas. You will chop, slice and take some stress relief with pounding various vegetables as you create something wonderful to take home. With lots of taste testing and light refreshments during the day you will be armed with lots of yummy recipes and notes to whip up a storm in your kitchen.

Course Dates: 19^th September or 24^th October

Back To Basics - $80 9am – 2pm

Do you have children with bottomless stomach pits and or an ever stretched budget to feed your family - this is a one day course, to learn how to get back to basics of traditional wholesome cooking. Learn how to cook like Grandma used to and cut your grocery bill down with cultures, lacto fermentation, bone broths, soaking and sprouting. These techniques will help you to prepare traditional foods as quick as possible and fill a hungry family. We will discuss how to reign in those family mad meal times, look at meal planning and budgeting. This full day includes lunch, recipes and notes.

Course Dates: 10^th October or 21^st November

Short Courses 6pm – 9pm

Various Short Courses will be held Friday evenings - Chef Demonstrations, Introduction to Soft Cheese and Cultures, Nourishing Foods on Tight Budgets, Whole Foods for fussy eaters and more. Details will be released once confirmed.

Sourdough Starter

2009-05-30T21:22:00.006+12:00

I have finally ventured into sourdough ... last Saturday I put 2 cups of whole wheat flour and 2 cups of water in a large glass jar and secured a cloth over the top. The best spot for the culture was beside our hob, out of direct sunlight. For the first couple of days I added a cup of whole wheat flour and filtered water to make my soupy mix. I thought I had really mucked it up and was nearly ready to throw and start again as the mixture kept seperating!!! However last night my starter went through a massive growth stage so much so it decided to run out of the jar and all over the bench and all down the cupboards as well .... eik what a mess ... but finally my starter had started to froth. like the recipie told me ... so I transfered it to a much larger glass jar and tommorrow I get to use my starter in sweet corn fritters for lunch ... yummm. The photo is of the starter in it's new jar (hopefully I don't get up to such a mess in the morning)!!!!
Cheers Bri :)

The Price-Pottenger Story

2009-05-29T14:28:00.002+12:00

Volare Bread

2009-05-21T20:56:00.006+12:00

We spoke to Volare Breads this week, and although not entirely wholemeal, we are excited about their amazing Signature 5 Grain Sourdough Loaf which is a far beter choice if you are not at the stage of making your own and still buying supermarket bread A dark rye based loaf, baked with wholemeal, rye and molasses. With soaked seeds this loaf is dense, filling and nutritious. All natural ingredients with no additives or preservitives. We have personally tried this loaf and it is supper yummy at $5.50 per loaf it is great value for money as well. E-mail us to order and collect with your fresh vegie boxes and real milk on Fridays.

Lacto-Fermenting

2009-05-08T22:23:00.003+12:00

We have been getting our fruit and vegetable boxes for a couple of weeks now. Last week we received an abundance of onions, peppers and cucumbers and oranges. So we spent the evening in the kitchen lacto fermenting. We also had been given some fijoas with no recipie to follow we modified another fruit recipie from the Nourishing Traditions book and this has turned out quite tangy but with a defenante fijoa flavour. We think it would be great in a desert or maybie pour some yummy fresh raw cream over it ....

History Of The Pie

2009-05-06T08:13:00.004+12:00

I found this in the New Zealand Herald on Tuesday 5th May -

According to a Brisbane food historian, the pie was invented as a way to preserve meat in medieval Europe. The pastry was not meant to be eaten, but was like the container, says Dr Janet Clarkson. "Called a coffin', it was made with very hard rye flour up to 18 centimetres thick and wrappped around the meat and baked. This could preserve meat for up to a year," she says.

Raw Milk Video

2009-04-26T07:44:00.003+12:00

Nourishing Traditions Book Review

2009-04-15T07:40:00.017+12:00

Before science started to tinkle with food in a laboratory we had many many traditional ways of preserving, processing and dehydrating foods. Nourishing Traditions is a cookbook, a guide to eating the old way that will educate you to how we are meant to eat with food that will heal and nourish our bodies. Based on the research of Dr. Weston A Price, Sally Fallon gives us a huge whack of information that will transform your dinner table to the way which our great grandparents used to. Science has altered our food dramatically. Take 3 grocery items from your pantry and have a look at the labels, Google the ingredients if you have to. I know you will be shocked and surprised to see what you are feeding yourself and your family. These foods are robbing us of the nourishment that our bodies need which is causing many diseases, disorder and allergies.

Nourishing Traditions explains fats, carbohydrates, proteins, dairy, vitamins, minerals, and enzymes to educate us to make wise decisions of our diet. From there we have a array of many many recipes from old and new all prepared in the traditional way to retain and release the important nutrients and aid our digestion. At the beginning of each section there is a commentary to further explain the concepts behind the recipes, then on the side margins of all the recipes there are quotes from many sources on proper nutrition. I am still reading all these comments and tid bits because there are so many of them. Its also taking me so long as I will read something and then do a heap of research on it!!!!

Nourishing Traditions is full of valuable information that you aren’t going to hear from many other places. Unfortunately due to our busy lifestyle some could say that they just don't have time to prepare food like this. At first the book can seem overwhelming to implement but make changes gradually. When I changed to this lifestyle I was working two jobs (working 2 evenings a week), had my own business, did volunteer work once a fortnight, studying and I had a husband to feed as well. I understand that you can be busy but it's no excuse. Also you might be thinking it is more expensive .. I beg to differ I found that this lifestyle took quite a bit of our weekly grocery bill. This book will put you onto a journey to good nutrition and health what are you waiting for?

If some of the principles are just way out there and you are unable to get your head around them e-mail us and we will do what we can to help. In the coming months we will be holding seminars in Hamilton to show you how to apply these principles so keep your eyes on this blog!!!

Transition to Traditional Wellness

2009-04-11T08:32:00.006+12:00

You have read the articles (Mercola), books (Nourishing Traditions, Sally Fallon) and want to change your lifestyle to Traditional Cooking and Eating .. where do you start ? First of all don't do it all in a week. This is a lifestyle not a diet and it is going to take time to allow your body to adjust. Not only that but if you tried to do everything in a week you would give up and never see the true benefits of a Traditional Lifestyle. Be prepared to make these gradual changes over 6 - 12 weeks

Here is a small list of some of the things I did during the beginning of our journey ...

1 - Remove all refined sugar (replace with raw honey, 100% pure maple syrup, stevia powder, Rapadura) and refined flours (most importantly bleached white). Replace with whole soaked wheat or sprouted grains.

2 - Switch to raw milk.

3 - Switch to soaked oats for most breakfasts.

4 - Make your own salad dressings

5 - Make your own broth, and get in the habit regularly making broth/stock so that you can incorporate more soups and gravies into your meal plans.

6 - Learn to marinate and plan to slow roast your meats so that you can purchase the more economical cuts, and then upgrade to pasture-fed, organic with your savings. For the higher quality cuts (chops, steaks, etc) transition yourself to eating them rare.

7 - Brew some Kombucha.

8 - Begin making your own bread. No sugars, no preservatives, no glue additives, etc. If you are not ready for traditional sourdough yet, try Sally Fallons Yeasted Buttermilk Bread.

9 - Try making your own salsa. This is a great next step in lacto-fermentation not only is it yummy but it is sooo good for you. Salsa and Ginger Carrots were our first lacto-fermented vegetables.

10 - Make and culture your own dairy products! The easiest is probably creme fraiche. After you try this (and LOVE how delicious and cheap it is) try making your own yogurt. If you are daring, try cheese. Make your own ice cream, and load it up with raw egg yolks, and raw cream if you can.

11 - Introduce more organ meats to your diet ( i am still working on this one) they are rich in vitamins and minerals and all sorts of good stuff.

12 - Go through your fridge and cupboards and have a good clean out. Start looking at what you are feeding yourself and your family - it is mind boggling to see what goes into our foods.

Everything can be made from whole foods. As you go through this journey you will have no need to spend hours in the supermarkets. Instead learn to love your kitchen and preparing good wholesome traditional foods for your family.