Minerals are very important to health. These are some of the top minerals our bodies require each day. And we need the SuperActivators to absorb them efficiently.
Minerals will pass right through the body and not get to where they are needed if we don't have the fat soluble vitamins found in animal fats, liver and high vitamin cod liver oil like Blue Ice (which you buy here in the Organic Fool store).
I am happy to announce that I'm producing a new booklet summarizing the Organic Fool's way of the Weston Price inspired foods!
This simple little visual booklet is a good introduction to the Weston Price diet ideas, including fermented and cultured foods and dairy, bone broth, sprouted grains, gravy, and simple recipes based on my own ideas and inspiration from Nourishing Traditions.
It also includes a little education on the fat soluble vitamins or as I call them the SuperActivator Vitamin Heroes ©, plus info on top minerals, and other good stuff. I hope to use this in my counseling sessions and food demonstrations.
I will be selling the book online when I feel it is ready to go.
Mixed vegetables, water chestnut, eggs, shrimp, and homemade sprouted grain batter with a little soy sauce and herbs, sea salt.
Cook in pan and turn once. I fried mine in coconut oil and some rendered lard.
Topped with drizzle of oyster sauce.
Raw cream from legal local raw dairy.
I love the raw cream that comes around in the spring when it's calving season and there's plenty of extra milk.
I use cream for my coffee mainly, and I enjoy a small spoonful for breakfast. I even give just a tad to my dog.
We are mammals and cream is fine for most people as it contains little lactose sugar. Humans generally can create their own lipase enzymes for fats whereas many cannot produce the lactase enzyme for the milk sugars in pasteurized milk. Cream contains very little lactose sugar anyway. But raw cream will contain lipase to help digest the fats.
These are healthy fats the brain and heart require. Humans need a lot of these fats and should avoid modern polyunsaturated fats in many new refined vegetable oils.
Real cream for babies!
I like to marinade pork. It does several things, such as add flavor and reduce possibility of pathogens.
I use olive oil, kefir or kombucha or apple cidar vinegar, molasses or sugar, soy sauce, worchester, sea salt, fresh garlic, pineapple, ginger, basil and other herbs. Kefir once again adds pro-biotics than can help keep down bad bacteria. Marinading pork also helps to neutralize certain proteins in pork that can cause blood cells to coagulate in a bad way. I put the marinaded pork in a safe glass container with lid and put in the fridge for a few days before cooking.
I like to keep it on hand for guests that stop by for tacos and for myself for breakfast with eggs and sprouted grain pancakes.
Pork should be marinaded, cured or smoked to neutralize these proteins. I learned about this from a Wise Traditions article. You can look it up on the Weston A. Price website to learn more:
"The processing of pork in customary ways by salts and acidic marinades makes pork safe for consumption— not only by inactivating parasites, killing off noxious bacteria that may cause food poisoning, and promoting safe fermentations in the meat that add flavor; traditional processing of pork also seems to prevent the inflammatory and blood clotting effects as observed here through live blood analysis, although we do not know why."
Some people do not eat pork for religious reasons, and I respect that. There are good reasons not to eat pork due to possible parasites as well. If one does eat pork, I recommend local pasture raised pork not fed soy.
Sliced cucumbers placed in Mason or Ball jar with water, kefir, sea salt, dill (I used cilantro because I didn't have dill on hand), few slices of fresh ginger. Seal lid, let sit a couple days and place in fridge. Keep an eye it doesn't bulge the lid too much from carbonation produced during fermentation. You may want to release some of the gas during this process or it may spray liquid all over when you open it! This has happened to me and it makes a big mess.
Use fermented condiments like this with every meal for enzymes to aid digestion. It also should provide some vitamin C and maybe some B vitamins plus pro-biotics.
Kefir provides the starting culture and many more strains of pro-biotics for the the gut than yogurt, but I have used yogurt to start my culture. Whey from raw milk is also another option.
I make both water kefir and milk kefir which I use for all kinds of fermented foods.
You can buy water kefir culture on Amazon here.
I often use calf liver for home made dog food. Calves are usually fed grass and thereby should be less contaminated from soy and corn in their diets. You can give it to dogs once a week as a snack or slice some up to combine with daily mix.
Carnivores like dogs and cats require organ meats in their diets to stay healthy. I believe many of the diseases people's little friends get are often as a result of deficiencies of the nutrients supplied by liver, such as high amounts of real retinol (vitamin A). Cats cannot convert beta carotene to vitamin A in the body, so they really need real organ meats.
Humans could also add calf liver to their diet as an alternative to local pasture-raised, if this was hard to come by. Cook liver with onions and bacon in pan or on the grill, or you could make delicious liver pate with vegetables like sweet potatoes and carrots and fresh cream and yogurt.
A guest made this meal for me and it was delicious.
Baked brussel sprouts in olive oil. Sauteed chicken breast and peppers with garlic in pork lard. On rice.
Store-bought salad dressings should be used sparingly because of these modern rancid vegetable oils and it's best to make your own.
Easy salad with fresh organic mixed greens, cucumber, shredded carrot and cilantro.
I make the dressing with yogurt, sour cream, olive oil, egg yolk, blue cheese, sea salt, Herbs de Provence, fresh basil. I also added a bit of store-bought avocado salad dressing for extra flavor.
I try to avoid store-bought salad dressings generally because it's hard to find salad dressing without soybean oil or other modern vegetable oils.
I try to use olive or avocado oil for salad dressings, which are generally much healthier due to higher monounsaturated fats which don't rancid as easily as oils high in polyunsaturated fats like soybean oil.
Oils to avoid are those highest in polyunsaturated fats because they oxidize easily and this can contribute to internal arterial damage. Saturated and monounsaturated fats are the ones to stick with due to their stability at room temperature and can take higher heats for cooking. Small amounts of these modern oils on occasion are generally harmless.
Homemade gravy with oxtail gelatin broth and my sprouted milled organic grain batter mix I keep in the fridge for just this occasion. Make gravy with the bone broth, batter, cream, pork lard and butter, herbs and spices, and sea salt to taste. I topped my rice with gravy and then with yogurt and sour cream, hot sauce and fresh basil.
Calamari can be a tough one and I admit I haven't perfected it. But it still came out tasty with the rice and homemade blue-cheese yogurt dressing, albeit a little chewy!
I use my homemade fresh-ground sprouted batter mix for the calamari. I soaked the calamari for several hours in kombucha, water kefir and lemon juice. This is supposed to soften it up because calamari can be chewy if not done correctly. But it still came out a bit chewy. I'll have to keep working on this one. It's cheap and a fun snack, if done right.
I added a bit of corn starch to the batter to thicken it up. Then dip the calamari in the batter. I just used the stove rather than a deep-fryer with coconut oil and pork lard to fry it until the batter is nice and crispy. Be careful of hot oil always and keep children away from the pan and possible splattering.
One mainstay I keep handy in the fridge is batter for making gravy and also for pancakes.
I first mill organic grains like rye, millet, buckwheat, barley, steel-cut oats, organic wheat berries and even some rice all combined together. I put the fresh-ground flour in a mason jar, add enough water for right batter consistency, some yogurt for active cultures, and a couple teaspoons of sea salt. I sometimes add herbs or curry to make it into a savory pancake. You can then top your pancake with fresh raw cream or use natural syrup like molasses or real maple. The red around the edges of the pancake are from red palm oil. Red palm oil is a great oil to use for cooking due to stable fats and also provides a good source of beta carotene which can be converted to vitamin A in the body. I use multiple oils when I cook, including butter, coconut oil, and home-rendered locally pasture-raised pork lard or beef suet or tallows. These oils provide heart-healthy stearic and palmitic acids along with many other important fats.
I love my panini press for making delicious sourdough sandwiches. You can make them with just about any ingredients. Here is a Philly-inspired T-bone steak meat, peppers, onions, mushrooms sauteed in butter and pasture-raised home-rendered pork lard with havarti and colby-jack cheeses. Also, a vegetarian eggplant, onion, garlic, fresh basil with and without havarti and chipotle bar-b-q salsa. Fun to make deli style in the basket for your friends. I use local sourdough rye or sprouted grain bread, like Ezekiel 4:9. Good bread is key to the health value as grains should be properly soaked or sourdoughed to obtain the phosphorous and B vitamins.
Watch the ship that supplies 100% of the cod liver oil, Blue Ice (TM), that I sell from Green Pasture out of Nebraska.
The Fishing Vessel Supplying Green Pasture Products with Cod Liver is Featured on Discovery Channel's “Mighty Ships”
“We are very excited to have the vessel that catches all the cod products we use in our Blue Ice™ Cod Liver Oil featured on a national cable show,” said David Wetzel, president of Green Pasture Products. “What is significant is the way this vessel catches the fish, maintaining the highest quality of the cod while utilizing the best eco-friendly practices available in the marketplace, it’s a win-win for us.” "The Northern Leader is the largest and most innovative commercial fishing vessel built in the U.S. in over 20 years."
"The cod product used to make Green Pastures Blue Ice™ Fermented Cod Liver Oil and Blue Ice™ Royal Blend are caught in the pristine waters of the North Bering Sea. The Northern Leader uses the “one hook, one fish” catch method; the most ecologically friendly and leaves the ocean’s floor and ecosystem undisturbed and limits the amount of bycatch coming onboard. This method also preserves the utmost quality in the catch. Once hooked, the fish remain alive and healthy until brought onboard, where they are quickly processed and frozen-at-sea.
"The cod products are 100 percent Marine Stewardship Council (MSC) Certified Sustainable and rated “Best Choice” by Seafood Watch"
"I’ve been looking at a product called ‘garum’, which is the inspiration Green Pasture’s Fermented Cod Liver Oil".
Article by Craig Elding (The Health Cloud)
(You can buy Green Pasture Blue ice here from the Organic Fool)
Topped with Blue Cheese
Fry bacon until fat a little melted, add onions and continue to saute. Add liver towards end. It's best to undercook liver slightly. I found mine at the farmers market, locally grass-fed beef liver. Delicious with bacon and fixings. I added a bit of sauerkraut as well for some active digestive enzymes.
This is not a surprise that high refined sugar in the diet leads to degeneration, Dr. Weston Price talked about this 80 years ago.
The video starts out with the standard politically correct myth that "cholesterol and fats contribute to heart disease", which is only partially correct. Cholesterol is not a cause of heart disease unless it's rancid, such as in powdered milk or other processed foods. Natural cholesterol from animal fats and what our bodies make does not contribute to heart disease, it helps protect the body from wounds, for one, and is the basis of vitamin D3 production and hormones like estrogen and testosterone. Too many polyunsaturated fats that are rancid also contribute to disease, including heart disease and cancer. This is not disputed except by the politically correct nutritionists, that unfortunately have a powerful sway over general public's thinking.
But it's good to see some news that actually points out the truth that sugar and probably high fructose corn syrup are among of the biggest causes of disease on the planet. Skip the soda and enjoy a fizzing soda water with a splash of kombucha. Learn how to make your own kombucha at home.
I used my handy little Ninja processor to puree Italian style canned tomatoes, avocado, and cooked shrimp into a sauce. I topped some tortilla chips with the sauce and more shrimp with cocktail sauce.
Also some tasty, fun egg rolls with cabbage, carrots and chicken.
I got this large bag of pork lard for only $5 at the farmers market. Pork lard, especially pasture raised and fed barley, is probably one of the most healthful fats out there. Pork lard is high in vitamin D3, and provides heart-healthy stearic and palmitic acids. Pork lard is actually high in monounsaturated fat, same as found in olive oil.
What to do with pork lard? Melt it down in a pan and pour into jars. The left-over solid chunks can be eaten as snacks or given to the doggie. Pork lard is traditionally used for deep-fat frying or sauteing. Because pork is shunned by the politically correct nutritionism, many people are afraid of it. So I got this huge bag for practically free!
I also picked up some sausage, bacon bits, and a pork hock that I made into gelatin broth.
Sauteed vegetables in coconut oil and butter. Add bone broth and continue to cook on low. Add fermented grain batter and reduce until thickens. Add curry powder and coconut milk.
Sliced, rinsed organic beets from the farmers market and placed in mason jar. Add water to top, sea salt, kefir or yogurt for active cultures. Let sit on counter a couple days (be careful it doesn't over-carbonate and explode). Then place in fridge. Give it some time (at least a week) to ferment and then enjoy a shot or so per day.
Beets allegedly have blood tonic cleansing power. If nothing else, it should provide some special beet nutrients and minerals, and should taste fizzy and slightly tangy and sweet after it has fermented a bit.
Fermented fresh ground flour (wheat, steel cut oats, millet, barley, buckwheat) batter with favorite mixed nuts and dried berries to make pancake cooked in butter and coconut oil. Flip once and drop in fresh egg on one side to make crescent moon.
I added a drizzle of Mae Ploy Thai sweet n spicy sauce.
The Organic Fool Blog
I do this in the remembrance of my brother, who died of Leukemia, and my mother, who passed away from breast cancer. Certain foods contain many cancer-fighting nutrients, as well as powerful nourishment for general well being. I believe in the power of real nourishment to help people struggling with severe illness.
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