Growing up I ate my share of instant noodles. Nothing was better than a grilled cheese sandwich and a big bowl of noodles on a rainy afternoon. As a kid, a noodle was well, just that. Now, I know, that noodle may be the reason why your having health problems.
NEW BJS WEEK
This is the last week for a small hall this month. Next week’s trip is going to be a massive stock up time
We stuck to our basics this week.
Click here to see pictures , from my previous hauls.
2 bins of organic salad- one spinach, and one spring mix.
1 40 oz. container of Greek yogurt (I’m sad to say we may be weeding this out soon. See my post here about milk).
1 container of tabbouleh
1 loaf of fresh bread
Now, here is something new for the week. Normally we buy a 5lb bag of Gala Apples. Bj’s was out of Gala Apples this week. So, we picked a 8lb. bag of Red Delicious Apples for 8.99.
Make sure you all check in next weekend, I highly suspect a huge hall
Stay Healthy Friends
“Back in the day” when a cow produced milk it was intended for its young.
The farmer would allow the calf three months without any milking from the farmer. After that three months, the farmer would only milk the additional milk. This was possible due to the calf weaning off of its mothers milk, and supplementing with gain, feed, and grass. Back then a typical cow would produce approx. 1 gallon of milk a day, just enough for that growing calf. The farmer would use the additional milk for making cheese, butter, and maybe a glass or 2 of milk. The process was done from 3 months until the calf was completely weaned. Once the calf was weaned, the mamma no longer needed to produce milk, and her body stoppped producing. The farmer milked the cow until she had stopped completely. Sounds a lot like the human body, doesn’t it?
Fast forward 20 to 30 years…..
The average milking cow now is producing approx 6-7 gallons a day, and milked 2 times a day… According to the USDA statistics “Farmers are producing almost three times more milk with about half of the number of cows compared to the 1960s. This is reducing the total amount of feed, water, space needed, and resulting in less manure.” hmmm……. My question is what changed, how is this possible?? Whether natural, or unnatural something changed; and I have a feeling it was unnatural. In addition to this, I ask the question, was the human body designed to digest animal milk?
Therefore, with all of the controversy on milk … Right, wrong, or indifferent.. We try to minimize our milk intake… and unfortunately the deliciousness things that come from milk, such as cheese, and butter… Yes, we still have cheese, but we are learning to use it sparingly.
So far, coconut has been the healthiest milk alternative.
Coconut Milk Benefits: Coconuts contain vitamins such as C, E, B1, B2, B3. Iron, magnesium, and calcium. Coconuts also contain lauric acid which is one of the best supplements you can provide for you body. Another benefit is that coconuts are lactose free, making it easy for individuals who are lactose intolerant in still have to option to enjoy a glass of milk.
I’ve tired fresh, canned, flakes, shavings, and now butter. All are good methods. However ,the family prefers the canned.. I cant blame them, it is the smoothest texture and creamiest. I do not live by a Trader Joes (crying) but, when I do make the hour drive I like to stock up on their organic canned coconut milk. Its less that 2 dollars a can, no additives, or fillers.. Just coconut and water. I usually do 2 cups of water to 1 can of milk..
The first time I brought a coconut home and asked the hubby to crack it open, I thought I would be taking a trip to the nearest ER. So, until I find a way to open a coconut that doesn’t involve a rather large and sharp item, I will stay clear.. With the flakes and or shavings, this method works, it only requires a high speed blender, water, and a cheese cloth. Sometimes I do add a date or two, even some vanilla extract on occasion. Its quite delish.
My most recent experiment was with something I had not heard of …Coconut butter. Basically, coconuts are shredded up, beyond flakes unto pulp,then into butter… kind of like when you take peanuts and turn them into peanut butter;same concept. I have to say it was super easy to make coconut milk using this method. Here is how I did it…
Fill a pan with water and place the Jar of coconut butter in it (remove the lid). Heat the water till it reaches a slow boil. Remove of the heat, and let sit. The coconut butter will start to melt. You will need to have the butter completely melted. Sometimes, to speed the process up a little I give the butter a stir, when it is on heating up
Once the butter has reached a smooth consistency place 1-2 tablespoons of the melted butter in a large mason jar. Fill the Jar up with water.. Optional: you can add additional things such as honey, vanilla extract, just make sure that you only add things that can dissolve in water. Now, SHAKE, and SHAKE, AND SHAKE some more. Do a little dance, really mix it up. One thing I do like about this method is you do not need a blender. This works out well, when I forget to make milk at 10 pm with a house full of sleeping children. Not like that’s ever happened before ;).
Optional step: Once the milk has been mixed up, you can run the milk though a very fine mesh strainer, or cheese cloth. I don’t mind the extra coconut, but for my kids, they tend to like the smoother version.
My next go around I’m going to break out the blender and try to do a strawberry milk using the coconut butter. I will let you know how it turns out.
So the next time you go to pour yourself a glass of milk, ask yourself. Is this the healthiest milk to drink?
Stay Healthy Friends
Here is a little bit about the company that I was able to find on the website:
About Cabot Cheese
Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s worlds best cheddar cheese and dairy products.
A few facts:
Packaging is BPA free
Vegetarian approved- no Amimal Rennet is used
All products are nut and tree nut free with the exemption of the Spreadable Cheddars
60 of the farms are GMO free
10 pounds of milk makes 1 pound of butter
Cheeses are now marked to rBST free – looks like this is still in the works
Cabot cheese has a lot of different types cheese. The cheese used for this review was the Seriously Sharp Cheddar. where to buy cabot cheese? our local Publix carries, as well as BJ’s.
Here is my cabot cheese review:This cheese had a very bold flavor just how I like my cheddar, it also melted wonderful. I was happy to see that it grated up nicely and did not crumble up. FACT: I do prefer to buy in block form. This avoids any cellulose aka “wood pulp” in my cheese. If you did not know Cellulose is used as a anti clumping agent. Cellulose is none other than the saw dust for leftover trees.
Tonight we used out Cabot cheese to make Quesadillas. Recipe included below
Improvements I would like to see in the near future:
Increase the (60) GMO free farms, to 100% of the farms
Start using plant based rennet. Although, they are not using animal rennet, without being 100% GMO free they can not confirm the rennet is GMO free.
Offer an organic line
Venture into more whole healthy cheese such at Goat cheese
I do think that cheese should be used sparingly. But, when cheese is used its gotta be healthy, and taste delicious.
Thank you again Cabot Creamery for letting me explore your cheeses.
1 Bock of Seriously Sharp Cheese
1 pack of a whole wheat tortillas
2 cups of cooked pinto beans
coconut oil or butter
Spinach, tomatoes, onion, Greek yogurt for toppings
grate cheese, heat electric skillet to 400%, place a small amount of coconut oil or butter on the skillet and add tortilla. Place a handful of cheese and pinto beans on the tortilla and place other tortilla on top. Let this cook for Papprox 3-5 mins or until the bottom tortilla starts to crisp up, and the cheese melts inside. Place a small about of coconut oil or butter on the open side of the skillet, flip the tortilla, and cook for another 2-3 mins or until crisp. Top with spinach, tomatoes, onion, and a dollop of Greek Yogurt serve with a side of rice and beans.
Are you more of a Black beans and rice, or Pinto beans and rice kinda person?