Saturday, August 18, 2012


This recipe is from my mom, who found it in a catalog years ago.  This makes a wonderful tomato sauce base for making your own Speghetti Sauce, Pizza Sauce, use in Chili, Tomato Soup, etc.

1. Wash tomatoes (any variety you have) and de-stem, cut off bad parts, etc.(if using large tomatoes, cut into smaller pieces)
2. Fill a roaster or cast iron dutch oven as full as possible, then cover with lid
3. Put in oven at 350 degrees for 4 hours, covered
4. Remove pan from oven and dump tomatoes into another pan, removing some of the extra water on top
5. Puree tomatoes in a blender and pour back into the roaster
6. Put back in the oven for another 4 hours UNCOVERED
7. Carefully pour sauce into jars, ADD 1tsp Seasoning Salt to each jar and Can as usual

No peeling necessary!

Friday, August 3, 2012


Ok, I know you're thinking that this combination sounds funny, but we're not talking about Guacamole Chocolate Mousse, people...Avocados have very little flavor at all, which makes them the perfect base!  This recipe can't get much easier, and I could seriously eat the whole thing myself, it's soooo delish!  Here it is:

2 VERY ripe Avocados
1/2 cup cocoa or dark cocoa
1/2 cup honey or Agave nectar (I used honey)
2 T virgin coconut oil (optional but very yummy)
a couple TBLS of vanilla Almond Milk (optional)

Mix together in a food processor, chill for a little bit, and ENJOY!  Also yummy topped with whipped cream:)

Thanks to my brother in law, Mark Ritchie, for sharing this with me!!

Tuesday, July 3, 2012


So we are making smoothies everyday around here!  Here are some of our super easy favorites.

BANANA CHOCOLATE (Brenna's favorite!)
1/2-3/4c crushed ice
1/2c Homemade Yogurt
1 banana
Homemade Chocolate Syrup (as much as you want)
a little water (if it's too thick for the blender)

ORANGE CREAMSICLE (Wesley's favorite!)
1/2-3/4c crushed ice
1/2c Homemade Yogurt
1/2c Orange Juice

1/2-3/4c crushed ice
1/2c Homemade Yogurt
handful of strawberries
a little water

1/2c crushed ice
1c Homemade Yogurt
1-2t instant coffee
Homemade Chocolate Syrup to taste
*optional 1/2 Banana or a few Strawberries

1/2-3/4c crushed ice
1/2c grape juice
1/2c yogurt

Tuesday, May 8, 2012


A while ago I purchased a Pampered Chef "Measure, Mix and Pour" salad dressing container with 4 different dressing recipes on the sides.  I hadn't used it yet, so about a month or so ago I got it out and made the Italian Dressing recipe and my family LOVES it!  I thought I would pass it on to you all.  Many Italian Dressings have high fructose corn syrup in them, so this way is much better for you.

Pampered Chef Italian Dressing
1/2c Vinegar (distilled white, white wine, apple cider, kids favor distilled white)
1c Oil (I use olive oil)
1T sugar (or honey)
2 pressed garlic cloves
1/2t Dried Oregano
1/4t Dried Basil
--(or 1t Italian Seasoning instead of oregano and basil)
1/4t Onion Powder
1/4t Salt

That's it!  There are 3 other dressings on there that I haven't tried yet, but when I do, I'll let you know how they turn out!

Tuesday, March 20, 2012


Oh my goodness!  My sweet sister in law told me about these, and I found the recipe online and made them yesterday.  They are almost gone already and I made a double batch!!  Everyone in my family LOVES these.  Wesley took them as the main dish for his lunch today, and as soon as he got home, asked for more!  These are about as healthy as you can get and still taste amazing.  I'm going to make up a triple batch this time and put some in the freezer.

No Bake Energy Balls
1 cup oats
½-3/4 cup peanut butter ( I used all natural with no sugar)
⅓ cup honey
1 cup unsweetened coconut flakes (you can substitute any dry ingredients for this, wheat bran or germ, oat bran)
½ cup ground flaxseed
1 tsp vanilla (i used my homemade)
½ cup mini chocolate chips (I chopped up a bar of 85% dark chocolate from Aldi)
1/4 cup nut/seed add in's...I used chopped almonds and pecans

In a medium sized bowl mix together all of the ingredients until well combined. Chill in the refrigerator for 30 minutes. Roll into small balls (I used my Pampered Chef small scoop for better portion control). Store in an airtight container in the refrigerator for up to one week (yeah, like they are going to last that long!!!).

Saturday, March 17, 2012



-1 tablespoon Shredded Bar Soap (castile bar soap, ivory, etc)
-1 tablespoon of white vinegar
-1 tablespoon of Arm&Hammer’s Super Washing Soda
-1/8 teaspoon of tea tree oil (optional)
-1 ½ cup of super hot water

1. Combine first 4 ingredients in a large bowl, then add the water.  Be sure to mix/whisk well until bar soap is melted
2. Allow Mixture to cool on the counter for 8 hours, stirring occasionally.
2. Store in any dish soap dispensing bottle and use as you would the commercial brands.
Note: You may choose to naturally increase the anti-bacterial qualities of the soap by adding 1/4 tsp. of lavender or eucalyptus essential oils.

The switch to making your own household cleaning products may seem overwhelming at first, but once you establish a routine it will become second nature. From the following items, 100% of my basic cleaning needs are met:
  • Borax
  • Baking Soda
  • Super Washing Soda
  • White Vinegar
  • Castile Soap


I love that I haven't had to actually "clean" my shower since I started using this!!  It's wonderful:)

Daily Shower Spray

1/2C Hydrogen Peroxide
1/2C Rubbing Alcohol
1/4 tsp (6-8 drops) Dish Soap
2 tsp Jet Dry
1 1/2C Water

Mix together and spray daily.  Don’t mix up more than this at a time-the Hydrogen Peroxide will dissipate over time.  *anything labeled “grease cutting” works best.  I like Dawn or Seventh Generation.

Saturday, February 18, 2012


This was super easy using a food processor, or I'm sure a blender or mixer would work.

MAYO Recipe
1 T Dijon mustard (optional)
1 T rice wine vinegar or lemon juice
1 egg
1/2 C Canola Oil
1/2 C Olive Oil (I did all olive oil)
salt and pepper to taste

Using your blender, processor or hand mixer, mix well the first 3 ingredients with 1 Tbls of oil.  VERY SLOWLY (I used the oil reservoir on my food processor)  add the rest of the oil till well blended.  Add seasonings to taste and refrigerate.  It should last about a week or so, they say. I've had mine longer than that and it's still fine.

That's it!  It's so much healthier to make it yourself, as you can pronounce all the ingredients!

Friday, February 10, 2012


Here is a great recipe site for Homemade Vanilla...there are pictures and everything:) She says you can use it as early as 3 weeks, but I would suggest the longer you wait the better.  One vanilla site said it reaches peak flavor at 2 years!!

One website said 10-14 beans per 750ml vodka.  So it's up to you.  The more the merrier:)

For vanilla beans, visit .

Wednesday, February 8, 2012


This is soooo yummy and with only a few ingredients, it's much better for you than store bought!  And tastes WAY better!

Recipe for homemade chocolate syrup (with optional recipe at the end)

All you’ll need to make your own are these five basic ingredients:
  • 1 cup sugar (I use organic cane sugar)
  • 1/2 cup cocoa (packed)
  • 1 cup water
  • 1/4 tsp vanilla (my homemade recipe)
  • 1/8 tsp salt (I use sea salt)
  • Add 1/4t baking soda while cooling
Don’t be afraid to adjust these amounts to your liking!
1. Pour water into a saucepan and stir in cocoa (until dissolved) over medium heat.  Add sugar and continue stirring.  BE VERY CAREFUL to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds (it happened to Betsy once!)
2. Once mixture is boiling reduce heat to medium-low, continue stirring, and set timer for 4 minutes (the longer you cook the thicker it gets.)
3. Once your timer goes off remove from heat and stir in vanilla extract and salt and let cool.
4. Add 1/4 tsp baking soda while it's cooling (This prevents sugars from crystallizing if the syrup is going to be stored in the fridge for more than a few weeks. It will foam a bit at first, but returns to normal during refrigeration.) 

As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge.  You can store the syrup in a mason jar, an old store bought chocolate syrup container, or any other creative container you can think of.

This recipe will yield approximately 10 ounces of syrup depending on how long you reduce the mixture over the heat.

Recipe using Maple Syrup
  • 1 cup PURE maple syrup
  • 1 1/2 cup water
  • 1 3/4 c cocoa
  • 2 T vanilla
Warm syrup and water in a saucepan over medium heat till simmering.  Whisk in cocoa for about 1-2 minutes.  Remove from heat and add vanilla.  Stir well and pour into a jar and refrigerate!

Tuesday, February 7, 2012


My mom taught me this when I was growing up.  It's super easy, though you have to be home for 4 hours to do it!  But all it requires is a big pot of boiling water and a can of Sweetened Condensed Milk!  I recommend trying if for only 3 hours.  I think it's consistency is better.

Sunday, January 29, 2012


I both applied it using an old deodorant container and also by putting it in a small container and apply with my fingers. I am very excited!  I have struggled with anything natural working for me, so I was a bit skeptical.  I have tried many, many different kinds over the years and wanted so badly to get away from anything with Aluminum in it (which all Antiperspirants have in them), but just couldn't stand how I would stink!   I do have some wetness sometimes, but NO ODOR with it!  I followed the directions exactly, and I'm happy to report that it was a success.  It does make a lot, so feel free to half the recipe as best you can. You can play around with the Soda/Corn starch amounts to see what fits your body best.  I tend to add one more tablespoon of Soda than Corn starch. For more sensitive skin, use Arrowroot Powder in place of Corn Starch, and use less Soda.

Here is the link...

So if you ever experience mild irritation, try some of these suggestions.
**If you have especially sensitive skin, increase the amount of cornstarch to 6T and decrease the baking soda to 2T.

Thursday, January 26, 2012

The Amazing KEFIR

I no longer make milk kefir, but always have water kefir or grape juice kefir ready to drink.  I have to say that Grape Juice Kefir (1/4c grains with 1qt Grape Juice left out for 24-48hrs and fermented for a week or 2 in the fridge) is my absolute favorite and I drink it everyday!  But the grains don't last more than a few times before they die, so I always keep a supply of grains ready to go.  When you have extra grains, you can add them to smoothies, eat them, share or sell them, dehydrate them or try some of the other kefir recipe flavors that are very yummy!

-1/3C sugar (organic cane or raw is best, though Sucanat is highly recommended, but has a strong flavor)
-1Qt jar of hard water (dissolve sugar in about half of it before you add the grains and rest of the water)
-1/4C water Kefir grains
-Cover with a coffee filter or paper towel for 2-5 days (I usually do 3 at the most) and leave on the counter
-Strain out the grains with fine mesh strainer and put the kefir (liquid) in an air tight jar in the fridge
-Then repeat with your new grains

IMPORTANT: Kefir grains need minerals to continually produce, so if you use cane/raw sugar, after 3 or so batches, make a batch using Sucanat to really feed the grains well.  You can either drink the kefir or dump it if it's too strong a flavor for you.

Letting the strained Kefir sit covered air tight in the fridge for a couple more days usually makes it more carbonated!

***NOTE*** Reverse Osmosis water will kill your grains!! I found the following online, and was confirmed by my sister, who used RO water and her grains died!

"Reverse osmosis water has in most of our observations led to eventual kefir grain death even. It just
doesn't contain enough of the various and vital minerals found in normal tap, spring or mineral
water. It is what we like to call 'processed' or 'refined' water, basically an empty water devoid of its
normal nutrients and properties, much like white sugar is compared to whole cane sugar. It's an
unbalanced and empty nutrient."

Now storing Kefir over a longer period of time is not so easy… Kefir (either milk of water) can be very demanding, even stored in a fridge you will not get very long before your grains die. The method of storage that you use will entirely depend upon how long you are likely to be away. 
The first method is for leaving for up to 7 days:
  1. Place the grains (water or Milk) in a glass jar with the usual amount of liquid that you would ferment.
  2. Store the jar (sealed) in the fridge for up to 7 days
  3. Strain the kefir (the drink produced is drinkable)
Basically this method puts the grains into a semi-dormant state and slows down the metabalism of the organism. HOWEVER, when you return to brewing as normal at room temperature you will find that the first few brews will take approximately 24 hours longer as it takes the grains a few days to wake/warm up again. 

If you are going away for more than 7 days but have someone who can “babysit” your kefir (while water the plants or feeding the cats) then follow the directions for above but after straining the grains and restarting the batch pop the glass jar back in the fridge and leave for a further 7 days. This method can be used for up to 2/3 months HOWEVER…
resting kefir grains for this long will have a negative affect on the grains and the microflora in them. THERE IS A CHANCE THAT YOUR GRAINS MAY BECOME DAMAGED BEYOND REPAIR so it is best to have a back up set of grains in the freezer (just in case!). When you return to room temperature brewing again it will take your grains quite some time to get themselves back to optimum brewing (up to 10 brews) and as above the brews that you perform during this time will take longer to complete.The longer the grains were kept dormant the longer it will take for them to recover I personally wouldn’t recommend storing grains with this method this long and think that if you need to rest your grains for longer than say 5 or 6 weeks the freezing method works best.

If you do not have someone who can look after your grains then you can rest them for by increasing the volume of liquid by about 30% for every week that your grains are being left however this method is really only any good if you are leaving your grains for 2 weeks (ie your summer holiday) and not much longer than that. Also this method works best with milk kefir, water kefir can be a bit more choosy and therefore it can be a bit hit and miss.
Please be aware that the same applies with regards to resuming your brew at room temperature no matter which method you use.

Tuesday, January 24, 2012

SIMPLIFY your recipes

Was just thinking yesterday about how SIMPLY we eat at the Garner household.  Recipes usually consist of a few basic ingredients.  Whether its chicken in the crockpot with italian dressing, or baked pork chops or fish, it's usually super simple to prepare.  I don't use many food items that can't be found at Aldi, so it's often very traditional fixings.  Nothing fancy schmancy around here.  Almost every meal is accompanied by a salad or veggie tray, a warmed up frozen veggie, possibly rice or homemade mashed potatoes, and rolls or bread.  I believe I save money by shopping at Aldi and sticking to a handful of favorite recipes, and always having the ingredients on hand.  That way I don't have a bunch of ingredients laying around that I only use once in a while for that ONE certain recipe.  Everything I have is very versatile, good with red meat or white.  We train our palatte for variety, so the trick is to train it for routine.  Most countries eat Rice and Beans EVERYDAY!!  And many of us complain if we have to have the leftovers again the next day.  We have gotten spoiled in America, to say the least.  Anyways, just my thoughts:)

Monday, January 23, 2012

Rationing Chocolate Chip Cookies

I love homemade CCC, but sure don't need to eat a whole batch of them!!  So, I make a certain number of cookies, then freeze the drop the dough by teaspoon fulls onto a baking sheet and freeze them.  After they are frozen, scrape the dough off the sheet and dump the dough balls into a freezer container and take out portions as you need them:)

Cooking Dried beans instead of buying Canned ones

Below is the recipe I followed to make a batch of dried beans, which I put into the freezer.  They turned out perfectly!!

Healthy Bread in 5 Minutes a Day

So my wonderful sister in law mentioned this concept quite a while ago to me, so I bought the cook book....and like too many other cook books I've purchased, it sat in my cupboard.  Well, with the growing desire to make my own things, I pulled that book out.  I was inspired!  Making my own bread had always intimidated me (I think it was the yeast/rising thing!), but NO MORE!!   In the last 3 days, I have baked 2 Free form Artisan loaves and one in a loaf pan.  I have another batch of dough ready to be prepped to bake into Soft Honey Wheat Sandwich bread.  Sounds delish, huh?  So here is what I did.

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast (can decrease)
1 tablespoon Kosher salt (can adjust to taste or health concerns)
1/4 cup (4 tablespoons) vital wheat gluten (or vital wheat gluten flour)
4 cups lukewarm water (about 100 degrees F)
1 to 2 tablespoons of whole seed mixture for sprinkling on top crust:  sesame, flaxseed, caraway, raw sunflower, poppy, and or anise

First, measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if it’s lidded, just shake them well).  Mixing the dry ingredients first prevents the vital wheat gluten from forming clumps once liquids are added.

Now add the water to form a very wet dough.  Don’t add additional flour to dry this out:

Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, you’ll need more time).  NEVER PUNCH DOWN or intentionally deflate.  The dough will rise and then begin to collapse.  Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.

On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
Now, quickly shape a loaf as you’ve seen in our video on the website, or on our new Amazon site (but note that the Amazon video leaves out the crucial 90 minute resting time that I’ll talk about in a minute).  Should take less than a minute— still pictures don’t do it justice, but basically, you pull the top around to the bottom, rotating quarter-turns as you go.  DON’T KNEAD or otherwise knock all the gas out of the loaf: 

Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough.  This is longer than our 1st book because whole grains take a longer rest than white doughs.  Depending on the age of the dough, you may not see much rise; our loaves depend more on “oven spring.”

Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.  Place an empty broiler tray for holding water on any other rack that won’t interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water (we’ve dropped the cornstarch wash) and sprinkle with seed mixture.  Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).  Use a serrated bread knife held perpendicularly to the loaf.

Slide onto hot stone and carefully pour 1 cup of hot tap water into the broiler tray (in the book, we give alternatives for creating that steam environment, which is essential for creating a great crust).

After a 30-minute bake, cool on a cooling rack, and serve however you’d like.  You have the basis for a complete, nutritious meal, bursting with healthy vegetable oils (from wheat germ), fiber (from wheat bran), and vitamins.  We look forward to hearing more from you as people have questions about the book.

The bread turned out great!  There is also a White Bread version for those who don't want to do the Whole Wheat (but WW is sooooo much healthier for you!!). 

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

And then, you know the drill. Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed.  Details in the book

The book also has Gluten Free breads to make using this super easy process. 

So using the WW recipe, it works out to about 40 cents per one pound loaf.  The White version would be even less than that!!  Give it a whirl and tell me what you think:)

Thursday, January 19, 2012

Melissa's Shepherd's's what's for dinner!

So this is a family staple...Shepherd's Pie.  There are many different ways to make it but this is how I've made it for years (a mix of my mom's recipe and my additions). 

1. 1#  hamburger, browned (with onion flakes-opt.) and drained
2. 1 can cream of mushroom soup
3. Mix these together in a 2qt baking dish
4. Layer 1/2 bag frozen corn and 1/2 bag of frozen green beans or use a bag of mixed veggies if you like
5. Spread on top of that 4-6 servings of homemade mashed potatoes, which is about 2# of potatoes
6. Cover the top with Shredded Cheddar
7. Bake 375* for 35-40 minutes, or till cooked through

Serve with buttered bread and applesauce!


So using the Borax that you've purchased to make your own laundry soap, now you can make your own Dishwasher soap!  This one from works okay, but I think I have discovered a more simple recipe that works even better!!

  • 1 cup Borax
  • 1 cup Washing soda or Baking soda
  • Citric Acid, kept separate (locally can be purchased at Maple City Market, E&S)
Use 1 Heaping TBLS of the borax mix and 1 TSP of the Citric Acid...try what works best for your dishwasher and adjust as needed.


Just add WHITE VINEGAR in your Jet Dry dispenser and you are good to go!!  No more harmful chemicals in your dishwasher!


Yogurt Recipe

1 gallon milk (whole is the best!)
1/2 C powdered milk (Optional-acts as a thickening agent)
1 cup plain yogurt

1. Heat to 180 degrees on stove (use a candy thermometer), stirring regularly so it doesn't scorch and hold for several minutes at this temp.
2. Cool in sink w/ ice water to 130 degrees.
3. Add ...1 cup plain yogurt w/ live cultures (for your next batch save a cup of your own!  It can be used 4 times before you need to buy fresh yogurt from the store again) and mix well using a whisk. **If you are only going to use this as vanilla yogurt, feel free to add the vanilla and some sweetener to the whole batch now**
4. Pour into quart jars or whatever containers you have.
5. Fill two gallon milk jugs with HOT water and put in a cooler. This makes your incubator.
6. Place your containers in with the hot water jugs and lay at towel over them. Close cooler and incubate for 6 hours (or longer for more tart yogurt).
7. When ready to serve, add sugar, vanilla and fresh /frozen fruit.  I added maple syrup and that was awesome!  It keeps for a long time in the fridge.  It takes about 20-30 minutes total to get it all ready and in the cooler. 

We make smoothies with this almost everyday.
Quick and Easy recipes
3/4c yogurt
1tsp vanilla
1/2 orange or grape juice (V8 splash mixes are awesome with this, too)
some crushed ice
Blend well and enjoy!

yoghurt (6K)


4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax


- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir the whole thing with a whisk (breaks it up the best) and fill a container half full with soap and then fill rest of way with water. Shake before each use. (will gel) note--I have used Sterilite brand pitchers but Rubbermaid 2qt Mix and Stir pitchers work the best!!

-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.

-Yield: Liquid soap recipe makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

1 finely grated bar of Fels Naptha laundry soap
1 cup Borax
1 cup Arm and Hammer Super Washing Soda
-mix REALLY, REALLY well and store in 32oz container.
-use 1-2T per load for any type of washer!

POWDER #2 --for a 5 gallon bucket full
1 4 lb 12 oz box Borax (2.15 kg or 76 oz) found in the detergent aisle

1 4 lb box Arm & Hammer Baking Soda (1.81 kg) found in the cooking aisle
1  box Arm & Hammer Super Washing Soda 55 oz (3 lb 7 oz) found in the detergent aisle
3 bars of Fels-Naptha soap, found in the detergent aisle, finely grated (use your food processor!!)
2 small containers of Oxy Clean or store brand Oxy Clean (try to get about 3.5 lbs total (1.58 kg)) found in the detergent aisle. (this is optional)
You should be able to find all of these items at your grocery store.
Toss it all together in a 5 gallon bucket and mix it really well.
Put some in a smaller container along with a TBLS scoop to keep out and refill as needed.
-This detergent is safe for HE washers and should be added to the barrel instead of the dispenser.
-This detergent is safe to use on sensitive skin.

White Vinegar!  Put in your softener dispenser or use a Downy Ball.  It leaves NO Vinegar smell on your clothes and doesn't goop up like regular softener does.  Also, way better for fire safety on your dryer venting!  It doesn't leave a film/residue:)


We drink raw milk as many people who prefer clean and unadulterated foods do. Traditional dairying cultures studied by Weston A Price always consumed their milk in a raw and unadulterated state. Pasteurization, invented in the 19th century, began to applied to milk and cream in the early 20th century. Raw milk is extraordinarily rich in nutrients: natural vitamins that are otherwise destroyed by pasteurization, food enzymes that help you to better digest the milk and beneficial bacteria that support immune system health.It is critical, however, that the raw milk you drink is not ordinary raw milk; rather, make sure you’re choosing a good supplier. Your supplier should keep his or her cows or goats on pasture, fed on grass and fresh hay, with plenty of room to move around. The milk area should be impeccably clean, free from manure, stray hay and other potential sources of contamination. The milk should be immediately chilled and it should be regularly tested for pathogens (with the results of those tests being made available to you).
What if you can’t find raw milk? Choose a low-temperature pasteurized or vat-pasteurized raw milk produced from free-ranging grass-fed cows.
My family drinks raw milk not only because it a source of beautiful nourishment not found in pasteurized milk: naturally occurring vitamins (in pasteurized milk, synthetic vitamins are added back in to make up for the nourishment lost), wholesome fats, food enzymes and beneficial bacteria. We also prefer raw milk because it is an additional way in which my family can support local farmers who offer greater accountability than do large industrial agriculture operations.

ready? here’s how to use raw milk

If you’re ready to try raw milk, you can use it much in the same way you might use any milk or cream; however, to maintain the bulk of its benefits, it’s best not to heat or boil raw milk. Instead, simply use the milk raw, slightly warmed or stirred into cooked foods at the very last minute.
  • Drink it plain or slightly warmed.
  • Cultured Dairy: Milk Kefir, Raw Milk Yogurt

resources to investigate further

Want to look into it more? The following books provide greater information about the benefits of raw milk and the push from raw milk to pasteurization.
  • Nourishing Traditions
  • The Untold Story of Milk
  • The Raw Milk Revolution
  • The Whole Truth about Milk: Raw-vs-Pasteurized


I truly don't know much about blogging, though looking at some of the ones I've stumbled upon, THEY DO!  So this will be simple, but informative.  I won't always have awesome pictures or fancy lettering, but that just takes too much time, and since my goal is to simplify life by getting back to the basics, taking extra time just won't work for me.  My goal through this blog is to share the things I've learned about making things from scratch, saving money, and being healthy in the process!!  I love to spend time finding old school recipes for home cleaning products that are super easy.  Also enjoy encouraging people to make things from scratch!  I know life is super busy and buying the "box" is so much easier, but let me tell's not healthier and most of the time, is so much more expensive than making it yourself!!  I'm not a scientist or a dietician, and my information is usually borrowed from someone else, but I'll do the work of putting together what I have found to be useful, effective, and if it's food related, yummy!  So enjoy what I'm learning and trying, and always feel free to comment what YOU have discovered or recipes you have tweaked!!  One size doesn't always fit all...