Are
you new to whole and
traditional foods or to
"Nourishing
Traditions"? Have
you just gone
gluten/dairy-free and
don’t know what to
eat?
The
menu mailer covers 6
dinners (including side
dishes) and one dessert
every week. It
contains a full menu,
shopping list, a
preparation plan, and
serving suggestions for
each meal. Tips and
information are included
in every mailer as well.
What
makes the Cooking
Traditional Foods menu
mailer unique? A
preparation schedule is
included with every menu
mailer. It reminds
you when to thaw the
meat, prep the crock-pot,
make the stock or soak
the grains. Because
lack of planning is a
major hurdle in getting
healthy meals on the
table, this schedule
helps you make sure
everything is done.
It also contains
blanks so you can write
in your own reminders for
breakfast, snacks and
lunches.
Biblical
Womanhood began in
2005 as a ministry to
encourage and equip women
and young women. Through
our bookstore, articles,
newsletter, and blog, we
desire to promote
femininity and build up
women as they embrace
their Biblical callings.
In this humanistic,
feministic culture, we
want to be a breath of
fresh air to women
seeking after something
greater than what the
world has to offer - to
glorify the Lord in all
they do, say, and think!
Since 1987
Mountain Rose Herbs has
consistently delivered
exceptional quality
certified organic
products with a strict
emphasis on sustainable
agriculture. From our
bulk organic herbs and
spices, to our essential
oils and herbal teas, the
quality and integrity of
what we offer is
unparalleled with smiles
guaranteed.
If you love eating the "Nourishing Traditions" way, I would love to have you join us for Traditional Food Thursday I'm hosting over at my other blog. I hope to make it a fun Meme where all of us who eat a traditional diet can find lots of fun recipes and ideas. Won't you join us??
Today, I posting one of my favorite recipes. It's for Beef Barley Soup and my family loves it! I usually make it the day after I make a big roast.
Susan's Crockpot Beef Barley Soup
1 cup barley
2 cups filtered water
2 tbsp. whey, buttermilk, yogurt, vinegar, or lemon juice
1 tbsp. butter
1/2 cup carrot, chopped
1/2 cup celery chopped
1/2 cup onion chopped
4 cups beef stock (homemade)
4 cups filtered water
2 cups chopped cooked roast beef
1 pound tomatoes, dieced
1-1/2 tsp. sea salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 tsp. black pepper, fresh ground
1/2 cup peas, frozen organic or fresh (not canned)
In a bowl, add the barley, water and whey. Let soak overnight about 12 hours. After soaking drain and rinse the barley.
In a large saucepan, over medium heat, melte the butter. Add the carrot, celery and onion and saute for about 5 minutes, until the vegetables are tender. Add them to the crockpot. Add the remaining ingredients, including the barley, (reserve peas to add later) to the crockpot and cook on low for 6 hours or on high for 4 hours. Add peas to the last 15 minutes of cooking. Serves 6-8. We like to serve it with homemade sour dough bread.
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