Nutty Meatloaf

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Meatloaf is an excellent lunch or travel food and is very nice by itself or served with raw cheese. Bring meatloaf to your next picnic!

This recipe is based on Spicy Meat Loaf from Nourishing Traditions by Sally Fallon-Morell.

This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

2 pounds pastured ground beef
1 large organic onion, chopped
1 stalk organic celery, chopped
1 large organic carrot or yellow beet, chopped
1/4c butter or lard
1 organic bird’s eye pepper, crushed
1tsp organic thyme
1tsp organic peppercorn, freshly ground
1tsp sea salt
1c organic walnuts, chopped
2-3 pastured whole eggs
Grease a glass bread pan with butter or lard. Preheat the oven to 325F. Saute the chopped onions, celery, carrots and spices in butter or lard. In a large bowl mix the raw ground beef with the sauted vegetables. Add the walnuts and eggs one at a time. Mix very well and form the mixture into a log shape before placing into the bread pan. Press the mixture down firmly. Cook for 45-60 minutes. Let cool before slicing. Serve warm or cold with cheese or homemade spicy ketchup.

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Meatloaf can be dressed up with some homemade spicy ketchup.

Car Camping, Special Diets and Nourishing Traditional Foods

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Making hot drinks and breakfast at a rest stop in the United States.

Recently, I did a 5000km (3000 mile) road trip in the United States. Travel for someone on a restrictive diet can be difficult. I would like to share some of my strategies for finding and preparing food on the road. Even if you don’t have a special diet, these tips may help save money on food while traveling.

  1. Be aware of restricted foods before crossing any borders. I found a list of food items for the border police is very helpful and speeds up the process. Also, have a list of items with prices to declare for the trip back.
  2. Bring water for your trip. I bring a minimum of 2.5 gallons per person. I refill the containers along the way and always have a full supply of water. I also carry two stainless steel water bottles for easy use and refill them daily.
  3. Bring supplies from home. Bringing food from home helps keep one’s diet as close to normal as possible. This avoids stress from changes in diet that may result in illness. Typical supplies are: olive oil, apple cider vinegar, honey, coconut oil, creamed coconut, barley miso, chocolate bits, cocoa nibs, macha, coffee and tea. I also brought homemade salad dressing, homemade beef jerky, homemade nut granola, homemade coconut creamer and homemade mushroom broth.
  4. Bring a cooler with ready-made food that’s easy to eat. My ready-made food lasted for the first three days of the trip. My ready-made food included: bean salad, meatloaf, kimchi, butter, cheese and cream. Bring food that everyone enjoys.
  5. Have some way to heat water. Have enough kitchen equipment to cook on the road. Fill thermoses and travel mugs with coffee, tea and hot water in the morning for use throughout the day.
  6. Use new technology to find local, organic food. Finding food along the way can be tough but with new technology it’s getting much easier. Smart phones can search out organic food stores and other local food producers in whatever area you are visiting. If you don’t use a smart phone finding places to provision before you leave home is a must.
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Here’s my water heating system. I use a simple alcohol stove fueled by methyl hydrate. The front of the cooking box can be closed up to stop the wind from blowing out the stove.

Over the years I have used many different types of stoves and camping kitchen equipment. Right now I’m using a small alcohol stove fueled with 99.9% methyl hydrate. You can find methyl hydrate at the paint or hardware store. I carry two stainless steel pots. One small pot and one larger pot that can boil 1.5L of water. A French press is good for making coffee. Stainless steel thermoses and insulated travel mugs are a great way to keep coffee, tea and hot water warm all day.

Recently, I have started cooking in a cardboard box. This may seem like a strange idea but the box is good for storing all the cooking gear in one place, and acts like a wind shield, making cooking faster while conserving fuel. When the box gets dirty it can be discarded. Just cut one side of the box with a box-cutter and fold up that side when cooking to reduce air flow. Of course, while cooking always watch the box so it doesn’t catch on fire!

Camping kitchen kits are great too. You can make your own or buy a ready made one. I bought a ready made one years ago and over time customized it. My customized kitchen kit has a cutting board, box-cutter, sheathed knife, 2-4 spoons, 2-4 forks, spice and condiment bottles, a lighter, scrubby pad and small bottle of dish soap for clean-up. I carry 2-4 bowl-shaped plates for cutting-on and eating which also fit inside the kitchen kit. I carry a supply of paper towels in a zip-lock bag for eating and wiping-off eating equipment for those times when there’s no water for washing-up. I’ve started carrying some small bars of soap and shampoo packages like the kind you would get staying at a hotel.

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Here’s my customized, camping kitchen kit. It has everything I need to prepare simple meals. As you can see, the equipment sees heavy use. I really like having a sheathed knife to avoid damage to the kit. Bowl-shaped plates are great for liquids and can be used as a cutting board.

Here are some ideas for quick, simple snacks and meals while traveling:

  1. Soft-boil 2-3 eggs per person and serve with lots of butter, sea salt and pepper. It takes about 2 minutes to soft-boil eggs.
  2. Homemade nut granola with chopped fresh, local fruit served with yogurt.
  3. When there isn’t time to cook, add some butter, coconut oil or homemade coconut creamer in coffee or mushroom broth for a quick, filling hot drink.
  4. Eat a handful of whole nuts. On this trip, the local pistachios were fantastic.
  5. Eat a small amount of beef jerky.
  6. Eat cooked meats, chicken or fish using a lettuce leaf as a wrap. Add some fresh avocado slices for an extra filling meal.
  7. If you’re on the road and really desperate, Sally Fallon-Morell recommends eating pork rings with only added salt. I’ve found this advice has worked well for me even though I’m very sensitive to food additives.

For more information about my typical traveling rations please see: Emergency Preparation: Some Thoughts About Water and Food Security.

If you are looking for light-weight, calorie dense rations for travel please see: Emergency Preparation: Fasting or Ketogenic Rations.

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A favorite breakfast on the road is soft boiled eggs topped with butter, sea salt and pepper. We re-purposed old egg cartons into one use egg cups.

Healthy Household: The Healing Power of Ketogenic Bone Broth

This post is dedicated to all the brave people suffering from neurological disorders and their families and caregivers struggling for solutions.

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Ketogenic Bone Broth starts with a quality homemade bone broth. A sign of quality bone broth is a jelly-like texture when refrigerated.

Sally Fallon Morell of the Weston A Price Foundation states that bone broth is:
“A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life?so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.”

Over the years, I have learned how true these words are. I first started using bone broth as a way to be frugal. Bone broth was a way to use parts of the animal normally discarded in modern households. I quickly learned that bone broth was an amazing addition to soups, stews and sauces. It was much later that I realized the health giving quality of bone broth.

Ketogenic Bone Broth is a nourishing drink for the sick or injured. It’s a great way to get more coconut oil into the diet of a sick person. Ketogenic Bone Broth can be used during a modified fast or during every-other-day fasting for weight loss. It can be used as a coffee substitute or as a way to reduce coffee intake. In the case of neurological problems, Ketogenic Bone Broth may slow cognitive decline.

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Add the best quality ingredients you can find. If possible freshly grate the turmeric root and use a finely creamed coconut. Make your own mushroom powder; see the link below for the recipe.

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Turmeric root will turn the bone broth yellow and the added fats will make this a very nourishing broth. Fresh turmeric gives the broth a rich, complex flavor.

Ketogenic Bone Broth
2c homemade bone broth
1tsp organic turmeric root, finely grated
1tsp organic creamed coconut
1tsp homemade mushroom broth (optional)
1-3tsp organic butter, organic coconut oil, or medium chain triglycerides (MCT) oil
sea salt and freshly ground organic black peppercorn to taste (optional)

In a sauce pan warm the bone broth. Add the freshly grated turmeric root, mushroom broth and creamed coconut. (In a pinch, use dried organic turmeric powder but the fresh turmeric has a richer, complex flavor.) Bring to a light simmer. Add the butter, coconut or MCT oil just before serving. Add the sea salt and freshly ground peppercorns, if desired. Putting the Ketogenic Bone Broth in a stainless steel travel mug will keep the broth hot longer making sipping the broth more pleasant.

In the case of someone with neurological problems such as Alzheimer’s Disease replace the coconut oil with medium chain triglycerides (MCT) oil. Presently, there are clinical trials using two tablespoons of MCT oil each day with Alzheimer’s patients. The results seem promising. If you would like to read more information about dietary treatments for Alzheimer’s disease please read Type 3 Diabetes: Metabolic Causes of Alzheimer?s Disease.

If you would like to learn more about the science of bone broth please read Broth is Beautiful and the Healing Powers of Bone Broth. If you are wondering why fresh turmeric root is being added to the bone broth, please read about this secret golden synergy: 10 Turmeric Benefits Superior to Medication and Two Ancient Superfoods Join Forces.

“Bone broth is rich in protein, collagen, gelatin, glucosamine, chondroitin and key minerals often missing in the diet. These vital nutrients support a wide range of health benefits and body systems including: gut and immune system, joints and lean muscle mass, skin, hair, nails, metabolism and a healthy weight.”
Dr Josh Axe

A stainless steel travel mug will keep the broth hot longer making sipping the broth more pleasant. A go anywhere drink!

A stainless steel travel mug will keep the broth hot longer making sipping the broth more pleasant. A go-anywhere drink!

For more recipes please see Healthy Household: Staying Clean Safely.

Ketogenic Chocolate Fudge

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Ketogenic Chocolate Fudge is unlike any fudge you have ever eaten.

This recipe originally came from Eat Fat, Loss Fat by Dr Mary Enig and Sally Fallon Morell. I have made a few changes to the recipe to make it ketogenic.

This is like no fudge you have ever eaten. Normally, fudge is a super sweet dessert loaded with sugar. In contrast, this fudge is loaded with healthy fats.

1 1/4c organic coconut oil
1/4c organic creamed coconut
3-4T organic butter
5-6T organic cocoa powder
1-2T local honey
2 big pinches of sea salt
1T homemade vanilla extract (optional)
1c organic pecans, finely ground

Put the coconut oil, creamed coconut and butter into a Pyrex measuring cup. Place the measuring cup in a sauce pan half filled with water. Bring the water to a boil and simmer the mixture until melted.

In a food processor or Vitamix machine, add the melted coconut mixture, cocoa powder, honey, salt and vanilla extract. Blend very well. Add the nuts and blend until smooth. Pour the mixture into a 8″x8″ glass pan lined with wax paper.

Cool the fudge in the freezer until the it is almost solid. Remove the fudge and cut into 32 bars. If you get the cooling at the right point, the fudge cuts cleanly and easily.

Store in the freezer. Enjoy the fudge when you need a quick snack that will fuel your body for hours.

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Melt the coconut oil, creamed coconut and butter in a Pyrex cup.

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Pour the fudge into a glass pan lined with wax paper. Cool in the freezer.

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Use the wax paper to remove the hardened fudge from the pan. It’s easier to cut on the counter. I should have given the fudge a bit more time to cool because the fudge didn’t cut smoothly.

Mary’s Oil

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Mary’s Oil is good in salads, mayonnaise or in cooking.

“This wonderful blend of three oils can be used in salad dressings or as a cooking oil. When used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled.”
Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Dr Mary Enig

I have been rereading some of my old books this last month. One book I have really enjoyed is Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Dr Mary Enig and Sally Fallon Morell. Even though I have been following many of the recommendations of the Weston A Price Foundation, I have never made Mary’s Oil.

I haven’t made Mary’s Oil because I had trouble finding a good source of reasonably priced organic sesame oil. Recently, I learned about a local Nelson, BC business called Organic Matters that has both raw and toasted sesame oil. I purchase the both oils in 2.5 gallon containers which helped reduce the cost some. Another thing I like about Organic Matters other then their excellent quality products is the company uses excellent containers that can be reused.

For making Mary’s Oil, I use the raw sesame oil. My husband and I both like the toasted sesame oil for cooking.

1c organic cold pressed sesame oil
1c organic coconut oil
1c organic extra virgin olive oil

Use a funnel to decant the sesame oil and the olive oil into a glass bottle. I like reusing flip-top bottles for oils. Put the coconut oil in a 1-2c Pyrex cup. Add some water to a sauce pan and place the Pyrex cup into the water. Bring the sauce pan to a boil, and simmer the coconut in a water bath until completely melted. Add the melted coconut oil to the other oils. I was surprised that at room temperature the oil mixture did not congeal.

Mary’s Oil is a great way to get more coconut oil into your diet.

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Reusable flip-top bottles work great with oils.