Monthly Archives: December 2010

The Healthy Home Economist Top Ten

by Sarah TheHealthyHomeEconomist December 31, 2010

Happy New Year 2010!When I set a goal just about a year ago to do something beyond just occasional writing with The Healthy Home Economist blog, I had not a clue what I was in for (and I really mean it when I say, “not a clue”).    This past year has brought into my life so many new friendships and greatly deepened existing ones.    At times, I’ve gotten so far outside of the box that I questioned whether a box even existed!

My quest to stay outside the box of conventional thought on health and wellness explains my stupefaction and occasional crankiness with readers who ask hostile questions from wayyyyy inside that box (and who seem to have no desire whatsoever to ever get out)!

One can’t be expected to have the patience of Mother Teresa every single day, right?

Such is this adventure called blogging.   It takes you where you never dreamed you would ever go!    For these amazing experiences, I am incredibly thankful.

As 2011 dawns, I am very excited about the many new experiences that blogging promises to continue to bring our way!

Of course, none of this would be possible or even worth it without you, dear readers, as well as my fellow blogging pals.

With that, here are The Healthy Home Economist top ten posts for this past year along with the top ten blogs that sent new readers my way (and hopefully I sent a few their way as well!):

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Video: All About Duck

by Sarah TheHealthyHomeEconomist December 29, 2010

We roasted two ducks for Christmas dinner this year.   As luck would have it, I was able to source them for the fantastic price of only $3.10/lb.   For such a gourmet dinner choice, they turned out less expensive than the local chickens I buy!

Duck is a much fattier bird than turkey or chicken.    One great benefit of roasting a fatty bird like duck or goose is that you can cook it at a higher temperature, so the meal is ready faster, yet there is little risk of dried out meat.

We baste our duck while it is cooking in honey water.    This glazes the meat beautifully and results in the most out of this world crispy duck skin you’ve ever tasted.

There is much less meat to be had on a duck versus a turkey, but you get a ton of duck fat in return.   I save this wonderfully healthy, nutritious, tasty fat in a glass container in the fridge and use it for weeks later to season roast vegetables.     My children never turn down vegetables roasted in duck fat.    They are simply too delicious to resist (even more tasty than veggies cooked in butter if that is possible)!

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Monday Mania: 12/27/2010

by Sarah TheHealthyHomeEconomist December 27, 2010

Welcome to the 22nd edition of Monday Mania, a carnival where Real Food bloggers come together to link up their popular Posts.

These posts might be Real Food recipes, Book Reviews, Natural Remedies, or Green Home Tips. They might even be a blogger’s take on a media health report, a videoblog, podcast, or an amazing giveaway!

In short, these Awesome Posts are a complete free for all of incredible Real Foodie Wisdom!

So, roll up your sleeves, link up and show us your stuff!  Can’t wait to see what your Real Foodie brains have turned out recently!

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Super Digestible, Nutrient Rich, Healthy Waffles

by Sarah TheHealthyHomeEconomist December 26, 2010

Mickey Mouse Waffles!

One of the holiday traditions in our home is eating waffles on Christmas morning after all the presents have been opened.    In past years, I have always used the waffle recipe from Nourishing Traditions cookbook.   I dutifully soaked the freshly ground, whole wheat or spelt flour in buttermilk, yogurt, or kefir the night before and whipped up the batter in the morning.

While the NT recipe is delicious, my husband always felt like the waffles were a bit heavy on his stomach and didn’t find them all that easy to digest even when soaked overnight in some sort of cultured dairy.   I even tried soaking for a full 24 hours one year, but this did not seem to improve the digestibility at all as compared with an 8 hour, overnight soak.

This time I tried something different.   I followed Rami Nagel’s suggestions on how to prepare wheat for optimized digestibility. Rami is the author of Cure Tooth Decay fame.  The method I used was based on a conversation Rami and I had at the Wise Traditions 2010 Conference last month.     That conversation really set me back on my heels as Rami told me that whole grains actually contribute to cavity issues and that soaking flour in cultured dairy really does not break down the phytic acid and other anti-nutrients or improve digestibility that well according to his research.   Soaking in water plus an acidic liquid such as lemon juice, vinegar, or liquid whey apparently breaks down these little nasties much much better.

According to Rami, “Calcium when souring reduces how much phytic acid is removed.  So if a grain is soured with too much calcium, such as milk or yogurt, not as much phytic acid will be removed.”

Below is the recipe I came up with using Rami’s suggestions for super digestible, nutrient dense, healthy waffles.

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