Yes, I’m behind on my Real Food Challenge! The New Mexico trip has me behind on a lot of things 🙂 Here’s to catching up!
Week 3 started out with a discussion of SCOBYs – Symbiotic Colonies of Bacteria and Yeasts. I’m working on getting together the materials required to try and make some water kefir. Since I gave up drinking diet sodas, this sounds like a good replacement!
Next up: homemade yogurt. This is actually something I’ve done many times in the past, with great results. I love homemade yogurt! I make mesophilic yogurt (room temperature). I’m happy to report that my yogurt tasted even better now that I use organic milk and starter. As I shared last week, I have yet to find a good source of raw or vat-pasteurized milk, so that part of the equation will have to come at a later date.
Then came the part I’ve been waiting for: homemade cheese! I’ve been wanting to try this ever since I finished reading Animal, Vegetable, Miracle: A Year of Food Life (P.S.) by Barbara Kingsolver and family. The labneh recipe on Nourished Kitchen looks doable, and I will be buying the required items this week to try it out myself.
The article on beans really interests me, because I’ve never actually prepared beans aside from using a can opener on the top! A bean recipe is in my future, with properly soaked beans.
Finally, I made some homemade salad dressing to use up the last of the garlic I had in the house before my trip. This is something I plan to do more of, because I haven’t been able to find pre-made organic dressings that I like. The recipe for Day 21 of the Real Food Challenge was easy and tasty! 3/4 cup EVOO, 1/4 cup raw cider vinegar, 2 cloves minced garlic, and minced fresh herbs (though I had to use dried herbs, as I had nothing fresh on hand).
I also learned last week that I won a contest! I was so excited when Jenny from Nourished Kitchen emailed me, because just the day before I’d been looking at this e-course wishing I had the money to take it… but with my trip only days away, I was tapped out. I’m now participating in the GNOWFGLINS e-course on preparing healthy, traditional foods, thanks to Nourished Kitchen!
So, that was my Week #3! I’ll be catching up on Week 4 this weekend and next week!