Posted by: Rachael | March 29, 2013

cheese data

Culture02 is the same as Flora Danica and Culture03 is the same as R704.
Culture02 is for the more continental cheese like Camembert, Gouda, Edam etc. Culture03 is more for Stilton, Cheddar and the typical culture for Feta. In saying that I currently do some experimenting and used a Culture03 with a Gouda. The reason is that Culture02 produces slightly more gas and creates small bubbles and pores in the cheese. Of course they also produce slightly different flavour patterns.

We recommend calcium chloride in cases where you have problems with a curd forming. Industrially pasteurized milk locks in the calcium (it is really a big scam if you ask me) and makes it unavailable. But calcium is necessary for forming a good curd. That’s the job of Calcium Chloride. I never use it for this purpose. Calcium chloride is also sometimes recommended to add to the brine when storing feta in brine. I heard that if your Feta goes a bit slimy on the outside when in the brine, Calcium chloride can prevent this. I never had the issue. I think many recipes add calcium chloride by default because it doesn’t do any harm. Mary Karlin for example has it in every one of her recipes. I usually leave it out.

Camembert: Flora Danica/Culture02 * Rennet * Penicillium Candidum
Brie: Flora Danica/Culture02 * Rennet * Penicillium Candidum
Haloumi: mesophilic? Rennet
Cottage: mesophilic
Cream cheese: mesophilic/Culture02
Neufchatel: mesophilic/Culture02 * rennet
Bondon: mesophilic/Culture02 * rennet
Queso fresco: mesophilic/Culture02 * rennet
Edam: Culture02 +???
Colby: mesophilic * rennet * wax
Cheddar: mesophilic/Culture03 * rennet * wax
Gouda: mesophilic/Culture03 * rennet * wax * calcium chloride
Feta: mesophilic/Culture03 * rennet * (calcium chloride) * (lipase for stronger flavour)
Blue: mesophilic/Culture 02 * rennet * penicillium roqueforti
Stilton: mesophilic/Culture03 * rennet * penicillium roqueforti
Gorgonzola: mesophilic/Culture03 * rennet * penicillium roquefort

Parmesan: thermophilic * rennet * lipase

Posted by: Rachael | March 29, 2013

tetilla info

cottage crafts conversation

Are you able to source Streptococcus lactis and Streptococcus cremoris?
These are the old names for Lactococcus Lactis ssp. Lactis and S. Cremoris is now called  Lactococcus Lactis ssp. Cremoris. Cheese cultures often abbreviate this to Lactococcus Lactis and Lactococcus Cremoris. Culture03 is a pure Lactis/Cremoris culture, Culture02 has also those two plus Lactococcus Diacetilactis and Leuconostoc Cremoris.
So 03 would work for tetilla. YAY.

The elaboration of the Tetilla cheese with protected designation of origin, follow these steps:

milking: product in its entirety, without colostrums, conservative, or drugs

less than 18 degrees indicate acidity, calcium chloride can only be added
collection and transport of not more than 2 milkings

with animal rennet extract
lactic ferments: Streptococcus lactis, Streptococcus cremoris
temperature: 28 – 32 ° C / ripening time: greater 20 – less 40 minutes

particle size of a pea

with natural water, to lower acidity of curd up to 4th and 6th indicate

washing of curd with natural water at 2 ° C higher temperature the fruit set

shape: conical, concave – convex
weight: 0.5 – 1.5 Kgs
dimensions: height greater than RADIUS and less than the diameter. 90-150 mm

minimum time 3 hours
variable pressure according to pressing time

in brine, concentration 17 ° – 18 ° Baumé. Immersion time under 24 hours

minimum time of 7 days after salting
tipping practices and cleanings
quality control
shape: conical concave – convex
weight. 0.5-1.5 Kg
dimensions: height greater than the radio and smaller than the diameter of the base. 90-150 mm
Bark: appreciable, thin and elastic. less 3 mm. natural straw yellow
Paste: soft, creamy and uniform, with a few eyes. white – ivory, beige
Scent: soft, slightly acid
flavor: milk, buttery, slightly acidic and salty soft
percentage matter fat on dry extract: 45% minimum
percentage of dry extract: min 45%
pH of the finished product: 5.0 – 5.5


Tetilla – “San Simon da Costa” – Spain

These are good eggs. They are shaped then smoked for up to two weeks over a hardwood fire, this imparts a lot of flavor and you’ll smell it as soon as the cheese is opened. Once aged they have the tendency to have a little more piquant flavor as if related to Provolone.

Cheese produced from cows’ milk, with the following characteristics:
(a) Organoleptic characteristics:
— Shape: between pear-shaped and bullet-shaped, terminating at the top in a point.
— Rind: smoked, hard, inelastic, from 1 to 3 mm thick, yellowy-ochre in colour and somewhat
— Paste: fine texture, fat, semi-hard, semi-elastic and dense, between white and yellow in colour,
cuts easily, with characteristic aroma and flavour.
— Eyes: a small number of roundish or irregular eyes, varying in size but less than half the size of a pea.
(b) Analysis characteristics:
— Dry extract: minimum 55 %.
— Fat: minimum 45 % and maximum 60 % of dry extract.
— pH: between 5,0 and 5,6.
Cheese is marketed in two sizes:
— large, aged for a minimum of 45 days, with a final weight of between 0,8 and 1,5 kg and
measuring between 13 and 18 cm high,
— small or ‘Bufón’, aged for a minimum of 30 days, with a final weight of between 0,4 and 0,8 kg
and measuring between 10 and 13 cm high.
The milk for cheeses covered by the ‘San Simón da Costa’ Protected Designation of Origin is produced and the cheeses themselves are made in the geographical area of the District of Terra Chá, which is made up of the following municipalities, all in the Province of Lugo: Vilalba,
Muras, Xermade, Abadín, Guitiriz, Begonte, Castro de Rei, Cospeito and A. Pastoriza. The cheeses are made from raw or pasteurised, whole, natural milk from Galician blond, brown Swiss and Friesian cows and their crosses on guaranteed holdings entered in the register of the Protected Designation of Origin. The milk contains neither colostrum nor preservatives and
must meet the general requirements laid down by legislation.
The milk may not be subject to any form of standardisation and is correctly stored to prevent the
development of micro-organisms at a temperature of not more than 4 °C. Production of the  cheese must commence no more than 48 hours after milking. Production involves the following procedures:
Coagulation: this is induced using rennet, the active components of which are the enzymes chymosin and pepsin. The starter cultures used are the various strains of Lactococcus lactis, Streptococus cremoris and Streptococus lactis. The recovery and use of indigenous strains is promoted. The milk is coagulated at a temperature of between 31 and 33 °C for 30 to 40 minutes, except when raw milk is used, in which case these criteria are adjusted to 28 to 32 °C for 30 to 35 minutes.
Cutting: the curd is cut to produce grains of between 5 and 12 mm in diameter.
Moulding: the curd is placed in moulds of the shape and size required to produce cheeses with the characteristic properties of the certified product.
Pressing: the cheese is pressed in suitable presses for the time necessary, depending on the pressure applied and the size of the cheeses. The cheeses are wrapped in cotton cloth to facilitate elimination of the whey and produce a smooth rind.
Salting: the cheeses are immersed in brine with a concentration of between 14 and 17 % for a
maximum of 24 hours.
Ageing: large cheeses are aged for a minimum of 45 days after salting and small cheeses (‘Bufón’) for 30 days. The cheeses are turned and cleaned during ageing so that they acquire their characteristic properties.
Immersion in an anti-mould bath: this is an optional procedure involving immersing the cheeses in a bath of olive oil or other authorised product to inhibit the growth of mould.
Smoking: the cheeses are smoked for the time necessary to acquire their characteristic colour, ensuring that the cheeses do not come into close contact with the fire. Birch wood without bark is always used.
According to legend, the origins of ‘San Simón da Costa’ cheese are to be found with the Celtic
tribes of the castreña culture in the mountains of the Sierras de Carba and Xistral. Tradition also has it that, during the Roman period, the cheese was shipped to Rome for its characteristic taste and long shelf-life. Later, it was used for paying rent and tithes to feudal lords and the Church.


Posted by: Rachael | December 15, 2012

White chocolate, cranberry and strawberry rocky road

White chocolate, cranberry and strawberry rocky road / Barrinhas rocky road de chocolate branco, morangos e cranberries secas

White chocolate, cranberry and strawberry rocky road
slightly adapted from the always wonderful Donna Hay Magazine

800g white chocolate, chopped
2½ cups quartered white marshmallows
½ cup chopped dried apples
1 ¾ cups (192g) sweetened dried cranberries
1 cup freeze-dried strawberries, sliced lengthwise

Very lightly butter a 20x30cm (8x12in) baking pan and line it with foil (the butter will keep the foil from sliding around the pan).
Place the chocolate in a heatproof bowl over a saucepan of barely simmering water – do not let the bottom of the bowl touch the water – and cook until chocolate is melted and smooth. Remove from the heat, add the marshmallow, dried apples and cranberries – keep some of the cranberries for decoration – and stir until well combined. Pour mixture into prepared pan and smooth the top. Sprinkle with the dried strawberries and reserved cranberries. Set aside until firm, 2-3 hours (the recipe calls for placing the pan in the refrigerator but she chose not to).
Cut into pieces, remove the foil and serve.

Makes 25 – she cut them a bit smaller and got 32


(completely copy and pasted coz pages disappear and I want to remember this one!)

Posted by: Rachael | December 15, 2012

Cranberry Cream Cheese Spread

  • 250g cream cheese (or neufchatel or similar)
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup chopped dried apricots
  • 1 teaspoon grated orange peel
Posted by: Rachael | December 15, 2012

Candy Cane Fudge

Prepare 20cm square pan: Line with foil and grease foil (use 22x33cm pan for double recipe)

280g white choc buttons
400g sweetened condensed milk
Stir over medium heat until almost melted.
Remove from heat and continue to stir until smooth.

½ t peppermint essence
1 ½ C (a dozen) candy canes, crushed into chunks
Stir in

Red food colouring
Swirl through for rippled look
Spread in pan and chill for two hours
Cut into bite-sized bits

Posted by: Rachael | December 5, 2012


Sorrel Recipes

If you’ve never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It’s a good herb for those on salt free diets because it adds seasoning without salt.
n spring and early summer at River Cottage, we often gather the little shield-shaped leaves of wild sorrel to add whole to salads – you’ll find them in almost any permanent pastures where chemical fertilisers and weedkillers are never used – but we also grow lots in the garden. The cultivated leaves are larger and softer, and although the young ones also go in our salads, we mainly cook with the mature leaves. (If you want a continuous supply of zesty leaves for summer salads, the buckler leaf variety, with its rounded leaves, is the best to grow.)Toss these young and little leaves in salads with a variety of lettuces (though not, perhaps, bitter or hot leaves such as chicory or rocket – the flavours fight). Dress simply with olive oil, sea salt and black pepper. There’s no need for lemon or vinegar; sorrel is tangy enough. Try adding a few shredded leaves to cream cheese and cucumber sandwiches, or shred some into fromage frais or soft goat’s cheese and spread on toast. For a delicious canapé, spread the leaves with the thinnest smear of cream cheese and a sliver of smoked salmon or trout, and roll up.When you’re cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.Given sorrel’s sprightly, tangy flavour, it’s surprising that with the vaguest suggestion of heat the leaves turn a rather militaristic shade of olive – or, less politely, cowpat green. Just like spinach, it shrinks dramatically when cooked, so always pick more than you think you’re going to need. Sorrel certainly forms the laziest and most accommodating of purées – no mechanical assistance required: simply shred it, throw it into warm butter and in a matter of seconds it will transform itself into the silkiest of sauces.Sorrel’s a natural companion to eggs – a simple sorrel soup, say, tastes and looks wonderful with a poached egg floating in it; or spoon some sorrel sauce (see recipe overleaf) over thick sourdough toast and top with a poached egg for a rather special supper dish. Experiment and use it to perk up your fail-safe eggy dishes – toss a few leaves into an omelette with some cubes of cooked potato, for example, or add a handful to an onion tart.

Sorrel’s other match made in heaven is oily fish – including salmon, sea trout, sea bass and, most joyously and thriftily of all, our dearly beloved mackerel.

Mackerel with sorrel sauce

This delicious dish is really the work of minutes. Serves two.

200g sorrel

4 mackerel fillets

Sea salt and freshly ground black pepper

1 tsp olive oil

50g unsalted butter

1 egg yolk

1 tbsp double cream

Wash the sorrel well, remove and discard the stalks and chop the leaves coarsely.

Season the mackerel fillets with a little salt and pepper. Put a heavy-bottomed frying pan over a medium heat and add a thin film of olive oil. When the oil is fairly hot, lay the fillets skin side down in the pan. When the flesh is almost completely white, flip over for just a minute to finish cooking – the whole process shouldn’t take more than five minutes. Transfer to a warm plate while you make the sauce.

Put the butter into the same pan in which you cooked the fish and melt over a medium heat. When the butter is frothing, throw in the sorrel, which will quickly wilt and turn a dull greeny-brown. Give it a swift stir, remove the pan from the heat, let it cool for 30 seconds, then beat in the egg yolk, which will thicken the sauce. Season to taste with salt and pepper, and enrich the sauce by stirring in the double cream. Serve the mackerel with the warm sorrel sauce and some waxy new potatoes.

Hot new potato and sorrel salad

A dish on its own, with the best new potatoes of early summer, or just a lovely way of dressing spuds, perhaps to serve with fish. Serves four as a starter.

500g Jersey Royals or other new potatoes

2-3 handfuls of sorrel

50g unsalted butter

1 tbsp olive oil

Fine sea salt and freshly ground black pepper

Scrub the potatoes and boil them in well-salted water until just tender – Jersey Royals, in particular, lose much of their charm if they’re over-boiled, so be vigilant and taste a small potato after just seven minutes or so; eight to 10 minutes is often long enough cooking time.

While the potatoes are cooking, strip the central veins out of the sorrel leaves. Wash well and shred into ribbons about 1cm wide.

As soon as the potatoes are done, drain them, cut them in half and put them in a bowl with the butter and a drizzle of oil. Add the shredded sorrel and toss well. Leave for a minute so the heat of the potatoes wilts the sorrel, then toss again. Rest for another minute, then season with salt and pepper, and serve at once.

Sorrel pesto

This sauce works great with gnocchi or pasta, or with simply grilled or roasted fish or chicken.

2 tbsp pine nuts

1 small clove garlic, peeled and crushed

1-2 handfuls young sorrel leaves (about 45g in weight)

1 small bunch flat-leaf parsley, stalks removed

Sea salt

6 tbsp extra-virgin olive oil

30g hard goat’s cheese, grated

In a small frying pan over a medium heat, lightly toast the pine nuts until they’re just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.

Spoon the pesto mixture into a bowl and stir in the goat’s cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.

Sorrel and White Cheese Quiche

your favourite pie crust, baked blind
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces white cheese (neufchatel or feta or farmer’s or anything blue)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread cheese in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.

Cream of Sorrel Soup

Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce

Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.

5 cups chicken or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to:
½ cup cream
3 beaten egg yolks

Combine all ingredients and heat until the soup thickens slightly, but do not boil. Makes 5 to 6 cups.

Source: Joy of Cooking

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish or chicken.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every 500g of dried pasta cooking in a pot of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.


Greens and Fish
An old authentic French recipe

1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.

Sorrel Omelet

4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Sorrel Soup

1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

And another sorrel soup

All you need for this sorrel soup recipe is 3 cups of vegetable broth, 2 tablespoons of uncooked white rice, 1 bunch of sorrel (you’ll need to rinse this through and cut the stems off), and ½ a cup of fat-free natural yogurt.

Put the vegetable broth in a large saucepan and bring it to the boil gradually over a moderate heat. Next stir in the rice and let the broth keep boiling away for 8 minutes; the rice will cook in the broth and absorb the flavours.

When the 8 minutes are up, add in your sorrel and then put everything in a food processor, or use a hand blender, to blend the soup. Finally, put the soup back in the saucepan and return it to moderate heat and stir in the yogurt. Taste the soup and add any salt and pepper as you wish. Your sorrel soup is ready to eat – enjoy!


Herbalists’ claims for sorrel lack supporting evidence and the herb’s toxic effects have been shown in both animals and people. For these reasons, medical experts warn against using sorrel. (


Over the winter of 2009- 2010 we had floods, followed by snow, ice and freezing temperatures for 2 months on end, yet the sorrel has popped up, as fresh and green as ever in April and May.In the winter of 2010-2011 we had sub zero temperatures for 2 months, which killed many tender plants, but right now, in spring, there are signs that the sorrel os springing back to life. What a trusty herb!

Sorrel produces best in a rich soil, but will grow in any well-drained soil, and can be planted in sun or partial shade. Prepare the bed by digging in generous amounts of aged manure or compost. An occasional dressing of compost is all that is required during the growing season. The plants should be kept moist, so water well during dry summer months.

Plants can be purchased from a garden centre or started from seed. If you know someone with an established sorrel plant, ask for a small cutting. It grows so well in my herb garden that I’m always happy to dig up a piece to give to someone.

Seeds should be sown in early spring by planting them 1/4 – 1/2″ deep, and six inches apart. When the plants are several inches high, thin the seedlings to 8′-12″ apart. The plants will grow into fairly sizable clumps, anywhere from 16″ – 24″ high, and will produce tangy, edible leaves approximately four months after thinning. Remove the rust red flowers when they appear in summer by cutting the flowering stem, or the plant will put its energy into seed, not leaf, production. When the plant gets very leggy towards the end of summer, you can cut it right back , and if there is a spell of September sunshine you’ll get fresh new leaves again

Source of the information (but altered by me): and and and

Posted by: Rachael | July 6, 2012

Carob Chip Applesauce Cookies

1 ½ C wholemeal flour
2 C oats
1 ½ cup applesauce, unsweetened
Combine and allow to sit for 12-24 hours

1 t baking soda
½  t baking powder
1/8 t salt
1 t cinnamon
1/2 t  nutmeg
1 egg
1 t vanilla
1/2 C carob chips (or chocolate chips or raisins or other dried fruit chopped)
Add remaining ingredients
Form into 36-40 2-t cookies
Bake for 8-10min at 180*C

Posted by: Rachael | July 3, 2012

nutrient-dense eating suggestion

(largely, but not exclusively, from Heal Thyself)


Fermented Cod Liver Oil. every. single. day.  (vit A, D, K, EFA’s)
Swedish Bitters
Lemon juice
fresh squeezed, 1 tsp. in every glass of water or smoothie. (alkalizing to body ph, paradoxically)
Apple Cider Vinegar
1T diluted in half glass of warm water


Green smoothie. every. single. day. 2 cups (any frozen fruit plus any dark leafy greens, rotate produce + Vit C powder)
(have second cup for dessert)

Elderberry tea (mid-morning)


lacto-fermented sauerkraut. 1/2 C every. single. day. (or other raw, fermented food) (probiotics) (eaten as salad or on rye bread made with flax seed)
Brazil nuts. 1 ONLY, every. single, day. (selenium)
Pumpkin seeds (zinc)
Homemade milk kefir
. every. single. day. 1 cup (gradually work up)  (B vits, enzymes, most probiotic in proper ph)

Green tea (mid-afternoon)


Coconut oil. 1 Tbs every. single. day. (medium chain fatty acids, kills candida in the large intestine)
lentils or beans. 1 cup per day. (folate, molybdenum)
Homemade bone broth. every. single. day. 1 cup (MANY nutrients needed for detox, plus minerals)
Kelp. 1 tsp every day
liver. on ounce, only three times a week. (B vits essential for detox)
fermented condiment
Green smoothie dessert(or make it into icecream!)


Raw local honey. 1 Tbs. at bedtime. (helps bifidum bacteria to grow in the gut)
Nettles infusion. 1 cup per day. (many vitamins and minerals and phytonutrients)


Pantry List:
cod liver oil
Swedish bitters
Vit C powder
elderberry tea
brazil nuts
pumpkin seeds
green tea
coconut oil

Fresh Produce List:
smoothie fruit
smoothie greens

Homemade List:
sauerkraut                             5C/day                  35C/wk          cabbage/onion/radish/carrot/whey/salt
sourdough rye bread              1 loaf/day               7/wk          rye/wheat/starter/salt/coriander/caraway/flax seed/pumpkin seed
milk kefir                               2l/day               14l/wk                 milk/kefir grains
sprouted lentils or beans         5dryC/day              35C/wk   range of beans and pulses
bone broth                             2l/day               14l/wk                bones/vinegar/celery/onion/carrot
fermented condiment             1C/day                    7C/wk       whey/salt/veges

(possibly breakfast cereal)
cheese for lunch
veg and sometimes meat for dinner

Posted by: Rachael | May 21, 2012

sugar and osteoporosis

“Calcium depletion is a prime example of a mineral imbalance caused by sugar. To explain, sugar makes your blood acidic. In reaction to this acidity, calcium is pulled from your bones in an effort to bring your body back to an alkaline state of homeostasis. This process soon leads to excessive calcium in your boodstream. The calcium in your blood is then excreted in your urine, making your bones calcium-deficient and leading to osteoporosis.”

~page 8, Killer Colas by Nancy Appleton and G. N. Jacobs

Posted by: Rachael | April 25, 2012

herbal medicinal

As autumn crept in adn brought along a few sniffles, I tried a second herbal tea remedy (the only other one I use is mint leaves steeped in water with some lemon for sore throats – or ginger, for that matter). Now  we add to our repertoires elderflower tea. Amazing at clearing the sinuses and mkaing your head feel clearer. A general ENT remedy I guess you could say.

Apparently hyssop is good too, and I do have some, but the elderflower was such a success that we did not try the other. We’ll wait for coughs and respiratory ailments before giving that a go.

Older Posts »