14. When figuring your costs, don't forget what you spend on health insurance, doctor's visits, prescriptions, and alternative healthcare. Cheap food may not be as cheap as you think it is.
21. - Plan menus for the week and get things started in the morning
22. - View food preparation as a hobby & an expression of love rather than a chore
23. - Don't try to be a perfectionist; make improvements where you can, when you can. It has taken me years to get to where we are now; Shoot for 80/20.
28. Assemble the salad. Toss with olive oil or alternative. Then toss with vinegar or lemon juice. Add fresh garlic or herbs if you have them. You're done!
29. If you eat mayonnaise, you should make your own from scratch
48. Once you have the meat, the time investment is less than going to the store. Just remember to take it out of the freezer early.
49.
50. This is easy to do if you buy your meat in bulk. Be sure to tell the butcher you want everything.
51. Quality is important here. Good fat, bones, and organs come from animals raised on pasture outdoors in uncrowded conditions.
52. Liver is so important. Eat it regularly even if you can't afford the best quality. Toxins are stored in the fat, not the liver.
53. How to eat liver: Make it into a pate, try liverwurst, or slice, dredge in flour, then fry in lard or bacon fat for about 5 minutes a side. The liver should still be soft and pink in the middle. Serve with sauteed onions, apples, and bacon.
54. How to render fat: Heat the fat on low or in a crockpot. After it has all melted, strain off the liquid fat into glass mason jars. Fry up any leftover bits to make cracklings – really good with eggs and in Mexican food and fried rice. Store rendered fat in fridge or freezer. Try making French fries with it! More Meat Tips
55.
56. During the summer, get outside daily in the sunshine without sunscreen. The amount of time depends on how dark your skin is. Darker skinned people need more time outside than fair people. Of course, avoid sunburn.
64. Have a square or two of high quality dark chocolate when you need a treat
65.
66.
67. Other raw milk products such as butter, cream, kefir, or yogurt are not currently allowed, but you can learn how to make these foods. Home Cheese Making by Rikki Carroll of New England Cheesemaking is a great resource.
68. Some raw milk cheeses can be found at Vitamin Cottage, Whole Foods, and similar stores as well as through Windsor Dairy and other local producers.
69. If you can't afford raw milk, try to get most of your milk through yogurt or kefir or cheese because they include bacteria that make them more digestible and nourishing.
70.
71.
72.
73. Grains must be soaked before they are cooked for digestibility
88. - Team up with a friend who has a crock to make a large batch together
89. - Use Pickl-it to make your own: http://www.pickl-it.com/
90.
91. - My husband has been making ginger beer for us regularly. It helps our digestion and tastes wonderful! We will try to have a class or put a video on our website.
92. - Watch my mailings for classes on how to make these drinks
100. Wash and soak 5 c. pinto beans in warm filtered water with 4 T whey for 12 – 24 hours. Drain and rinse. Place in crock pot, cover with water, and bring to a boil. Simmer until beans are soft, 4 hours or so. Saute chopped onion and garlic with seasonings of your choice in ¾ c or so of lard, tallow, or other animal fat. Drain off most of the liquid in the bean pot, add fat with veggies, then blend with a handheld blender. Yum!
101. If money is tight, incorporate beans with rice, tortillas, or other whole grains into your diet. Add a small amount of meat and/or cheese to increase the flavor and nutritional value. Remember those pork cracklings? They taste great with beans.
107. Rather than spending time reading labels, start making more of your foods from scratch without soy. You can do it! One recipe at a time.
108.
109. Check out the Local Resources section of our website, wapffc.org.
110. Join Weston A. Price Foundation for $40 a year and receive Wise Traditions four times a year to keep informed on the latest research and food prep ideas.
111. Take an online cooking class – see Local Resources for links
112. Buy a copy of Healthy 4 Life for $10. This is the WAPF reaction to the new USDA Food Guidelines, and it's a concise introduction to WAPF principles along with some easy recipes.
113. If you have a copy of Nourishing Traditions , use it!
114.
115. Try not to make this new way of eating a project
116. - Delight in the new things you are learning and the new tastes you are trying
117. - Unless you or a loved one is ill, work your way into this new way of eating one step at a time
118. - Food prep and consumption is a wonderful hobby – you can do it all your life
119. - Eating should be pleasurable; make time to savor and enjoy it
120. - Be patient with your loved ones who are reluctant to try new things or give up old favorites. Just do it for yourself to start. Few people object to butter, home baked goods, and cream. Start where you can and add in new foods when you can.
121. Fear is not the best motivator; Do this for the love of good food!
