Hi from a new member with questions

[Guest guest]

Just wanted to sign on as a new member. I am a former dietitian, now

retired, who read Nourishing Traditions several months ago, and was

dumbfounded, but finally convinced, about the conclusions about

butter and saturated fats. Since then I have changed our eating

habits greatly, buying mostly organic foods at the local co-op, and

beef from a local organic farmer. Raw milk is not available, but non-

homogenized whole milk and butter from a nearby dairy is available at

the co-op. I have been gardening organically for some time, so get a

lot of things out of my garden.

Have been making cooked cereal regularly. Have worked out a

convenient system whereby I set the grains (1 cup) to soak in

adequate water (3 cups) the night before in the electric oven with

the oven light on to maintain a nice temp, and set the oven timer to

come on before I get up in the morning and cook the grain for an hour

at 275F. It's just perfect when I get up.

Have tried making salsa and sourkraut. One jar of salsa was fine, the

other got moldy on top, so I guess I have to throw it away. I'm

wondering why that happened. The instructions say the top of the

vegetables should be about an inch below the top of the jar, but that

doesn't explain where the liquid should be. Is it important for the

veggies to be submerged below the level of the juice/salt water?

Have also struggled to make a healthy version of oatmeal cookies,

which are handy to have around for a snack. Have tried soaking the

oatmeal in a small amount of liquid and then using flour (bulgar

flour when I can get it) to make the correct consistency after adding

eggs, etc to the recipe. Any suggestions?

Kris , northwest Ohio