Bread–Black Bran Rye Recipe
by Denice Moffat | Recipes
I’ve been trying for years to make black Russian Rye bread after I fell in love with it at the Three Girls Bakery in Seattle at The Pike Place Market. It’s still not as elastic as I like, but at least this Black Bran Rye Bread is not the latest “Duck sinker” I call it. A Duck sinker bread is one that is fed to the waterfowl and as they eat it they visibly sink deeper and deeper into the lake. Now I know you’re not supposed to do that anymore yet I still make loaves that could sink a duck more often than I’d like. I got this recipe off the back of a Bob’s Red Mill Rye Flour bag.
Yogurt from Raw Milk
by Denice Moffat | Recipes
I made a leap in 2015 and started purchasing raw milk from a neighbor’s dairy in an attempt to support their farm. What I didn’t expect is that the phlegm I usually produced drinking homogenizes, pasteurized and ultrapasteurized products never happened! It was like a miracle. After a few months I tried yogurt from raw milk and also raw cheese from her dairy. It was kind of bland but I had read a few books on raw milk and found that it contained natural bacteria that would kill off any bad bacteria.
Blackstrap Molasses
by Denice Moffat | Foods-Nutrition
Blackstrap molasses is teeming with all kinds of minerals that are highly absorbable for the system. Molasses is also an excellent source of manganese, calcium, copper and a very good source of copper, potassium, magnesium, B6 and selenium.
Mutton-Stewed
by Denice Moffat | Recipes
Yeah, I know what you’re thinking. I’ve heard it. That’s exactly why I don’t tell people what they are eating when I make up a batch and bring it to a community or farm function.
The surprised comments are what I really enjoy though after they dish themselves up and taste it. Then I have to answer a bunch of questions like, “Where do you get mutton?” and “Yum, how is this cooked?” “How come it’s not fatty?” and “I never liked lamb before this.” Then I have to say, “It’s not lamb, it’s mutton” and then have to explain the difference, where to get it, how much it costs and on and on.
Olive Oil-Interview with RoseAnne Fischer of Ruccello Oil
by Denice Moffat | Healers Links and Interviews, Foods-Nutrition
Denice: How do you know if Olive Oil is truly Extra Virgin?
RoseAnne: Chemical and sensory analyses are performed on each batch of Extra Virgin Olive Oil (EVOO). There are strict guidelines that manufactures of the EVOO have to follow. In California, those guidelines are the most stringent in the world. The best producers in the world follow the guidelines that California has set. When you open an EVOO and smell it, it must smell fresh, like freshly cut grass or herbs. When you taste the oil, it also must taste fresh—clean with bitter, pungent and spicy after tones. The intensity of the EVOO will determine how bitter and spicy it is. When olives are harvested green, they produce an intense oil whereas, the riper the olive, the more delicate the oil is. The EVOO should never feel greasy in your mouth or taste stale.
Schedule Your Consultation
Step One
Read the "What I do and How I Work" handout
Step 3
Email me the following:
- Symptoms
- Age
- Nationalities
- Blood Type (if available)
- Location (City, State or Country)
Stay in touch:
Sign up for occasional updates and receive a Free Bonus Report with 150+ ways to improve and jumpstart your health.
