At Home…in Alaska

This could probably be considered a general run-of-the-mill “green” smoothie if you substituted chard or spinach or other leafy green for the chickweed. Chickweed is just what we had an abundance of.

- Kefir
- Banana
- Frozen fruits of your choice
- Alfalfa sprouts
- Chickweed (a large handful)
- Kombucha
-Coconut oil
- Honey

Toss all of the above in a blender (we don’t measure, just eyeball it or taste in the process) and whiz up. Yum! (Just make sure you soak the chickweed in some cold water before hand and then rinse well too. Otherwise, grit-city. )

‘Til next time,
Tamara

“Researchers at the National University of Singapore found that dark soy sauce derived from fermented soybeans, which is used widely in East Asia, may prove to be a potent agent in combating human cell damage by free radicals. The research team, led by Professor Barry Halliwell, found that fermented soybean sauce was about ten times more effective as an antioxidant than red wine, and about 150 times more effective than vitamin C. Also, the study showed that the soy sauce improved blood flow up to 50 percent in the hours after consumption of the sauce. Regarding the sauce, Halliwell was quoted in Food Processing’s Wellness Foods (Aug 2006) as saying, “There’s a preventive aspect, showing that it may potentially slow down the rate of cardiovascular and neuro-degenerative diseases.” pg. 140-41, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

“In the West, we should have learned the necessity of fermenting the soybean to make it suitable for consumption. During World War II, many of the fermentation plants in Asia were destroyed by bombings. There were great food shortages. As a humanitarian gesture, the United States shipped soybeans to Asian countries. Despite the lean times, the Asians were reluctant to consume the soybeans in an unfermented form. Gradually, American officials came to understand that the Asians considered fermentation of soybeans a necessity. We helped rebuild the destroyed fermentation plants, and Asians accepted the subsequent soybean shipments with appreciation.” pg. 140, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

“This method of brine preservation of pickles leads to a large loss or destruction of most of the nutrients present originally in the cucumbers. The water-soluble constituents are leached out into the vinegar brine and are largely discarded in a desalting operation prior to packing into jars. The sugars are fermented mostly to carbon dioxide and acids. In studies, such pickles lost 100 percent of their vitamin C, and from 75 to 85 percent of their vitamin B complex. For some puzzling and unexplained reason, the beta-carotene content was higher in the pickles than in the fresh cucumbers, but not high enough to be of nutritional significance. The role of such pickles is their contribution of variety and zest to the diet rather than nutrients, whereas the lacto-fermented pickles have health-promoting features similar to those of other fermented foods.”

pg. 130, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

There’s a new knife in the shop!

I like this one! I really do. It’s discounted due to a slightly off center notch in the bowl that displays the ulu but, otherwise, it’s a pretty set. The color and grain pattern of the knife handle are beautiful! The bowl is unique (for us) in that it is engraved in both corners. It’s a really great inexpensive kitchen set, easy to use, feels great in the hand… I think you’ll like it. So what if your ulu isn’t centered *exactly* in the middle at this price right?!

Stop by for a closer look! You won’t be disappointed.

‘Til next time,
Tamara

I haven’t been around much as I’ve been sick. Most of the children (and dh - briefly) were sick last week with colds/upper respiratory crud and recovered pretty quickly. Me and a couple of the other children were the last to get it and even had hope that we wouldn’t as everyone seemed pretty close to 100% better before we even showed any signs. Whatever it was hit me harder than anyone. I think it may be because of a case of pneumonia I had a few years ago…everything seems to go straight to my lungs and wipes me out with fatigue.

I also haven’t been posting as I’ve had to go back to using the old decrepit laptop. *ugh* Using this thing is sooo annoying. Really aggravating. To keep my blood pressure down, I avoid it as much as possible. So, while I had been writing those catch-up posts, I haven’t been doing anything with them because adding pictures is a pain. A real pain. So are posts with pictures of our new knives. Thus, I’ve been quiet.

I’m hoping for another new old computer soon. When it happens, I’ll be back more frequently.

It’s been pretty dreary and rainy here weather-wise and we’ve been busy with the business so nothing too exciting to report anyway. In fact, it’s kinda Dullsville…you know, all work and no play…

Hope everyone else is having a good summer!

‘Til next time,
Tamara

“Doctors are down on things they are not up on.”

pg. 212, Dr. James Wilson quoting Dr. Leo Roy, Adrenal Fatigue: The 21rst Century Stress Syndrome

“Any society that would give up a little liberty to gain a little security will deserve neither and lose both.” Benjamin Franklin

(Available from allposters.com)

May you all have a blessed and safe and glorious 4th of July!!

Here is the latest knife in shop!

These are great prices discounted for summer, clearance and various other reasons. If you’ve been waiting on just the right knife, now’s the time to make away with a steal!

This knife is antler which we also don’t offer too often.

Ulus are really easy to use, take less effort than a regular knife and are unique to boot. As you would expect, I have several I use in my kitchen. They really are my favorite knife! The only other knives I use in their place would be a couple of paring knives. I just haven’t figured out how to peel a potato or an apple with an ulu…not without hurting myself. Yet.

‘Til next time,
Tamara