zaterdag, mei 29, 2004
Saturday, may 29 2004
vrijdag, mei 28, 2004
Friday, may 28 2004
Mommy made me swallow the contents of a capsule (enzymes). I hope my poop stays nice and my tummy won't hurt.
Petra (my teacher friend for today) has fixed my hair like a pro. We are leaving for Susan, my neurofeedback friend. I always feel so fresh in my head when I have been to Susan. Like a cold and clear waterfall running through my brain.
donderdag, mei 27, 2004
Make your own nutritious Nut Milk
This is what you need for nut milk: blender, fine mesh sieve, 1 cup of (raw)hazelnuts, a pinch of salt, 1 litre (4 1/2 cups) of cold water and 1 tablespoon of clear honey. Whizz in the blender at highest possible speed for exactly 10 minutes. Pour through a fine mesh sieve into your Tupperware bottle. Keep the residue for later purposes, like the fine MidasGold pancakes...
may 27, 2004
woensdag, mei 26, 2004
NUT YOGHURT RECIPE
1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias
2 table spoons clear honey
yoghurt starter (3-strain by CustomProbiotics)
Step-by-step instructions for making nut yoghurt:
1. Put all things you need on a tea towel on the kitchen table: blender, a fine sieve, some tea towels, the nuts, honey, two spoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.
2. Put nuts into blender
3. Add enough cold water to get a total of 4 to 5 cups / =1 litre
4. Add 2 tablespoons of honey
5. Blend for 10 minutes (use a stopwatch)
6. Pour about 1 cup of the nut milk through the fine sieve
NOW take your probiotics out
7. Add 1 baby scoop of probiotics to the milk, according to the label on the bottle
8. Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids
9. Stir well and place container in yoghurt maker
10. Ferment for 8 hours.
11. Place in the fridge overnight or at least for 5 hours (overnight is better)
12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve
13. Pour the yoghurt in the cheesecloth so that it can drip
14. Drip for about an hour, or longer if you’d like the yoghurt thicker
15. By pressing the dripped yoghurt further, you can make something that resembles cheese
The residue is very fine, moist flour. I always put it in a ziplok, flatten it and freeze it. I use it later on for pancakes, cookies, icecream, etc. You can squeeze out more liquid if you use a teacloth and twist it firmly.
The fermentation process takes place at about 105 Fahrenheit.
· As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.
· Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.
· The sieve is such, that if you pour orange juice through it, there’s no pulp in your glass.
This nut yoghurt is a nice and safe alternative when you cannot tolerate goat’s or cow’s yoghurt (yet). Go for it!
I am really getting into trampolene jumping. Last year, my brother Finn (now 4) got one for his birthday. I never wanted to try, but now I can jump too.
dinsdag, mei 25, 2004
first time posting
This is Nick's dairy. Nick is 7 years old, has autism spectrum disorder and only eats very specific food. In order to lessen his gastro-intestinal symptoms, we have found the Specific Carbohydrates Diet as written down by Elaine Gottschall from Canada in the book Breaking The Vicious Cycle.