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{ 31 comments… read them below or add one }
I cannot find the video of you making pickled beets. I have a question about peeling/cutting the beets. I have looked at all the videos on file but cannot find this one.
Hi G.L., I have not done a video on pickled beets .. I have done a video on Beet Kvass however. If you click on “Videos” you should find it there.
Hi Sarah,
I’ve been reading your blog and watching the videos for a few weeks now. I really enjoy it but I’m a little confused about sprouting and soaking. Do you sprout the grains and make flour and then still have to soak the flour when you use it or is it just one or the other?
Thanks,
Carol
Hi Carol, the newest research is showing that soaking eliminates the antinutrients better than sprouting. But, sprouting adds nutrition in and of itself. The germination process is magical. So do both if you can, but if you can only do one – soaking or sour leavening (sourdough) works better than sprouting alone.
Thank you.
Hi Sarah,
I have another question. I just tried to make some whey and I left the milk out on the counter for about 36 hours and it was looking kind of lumpy but maybe not quite as lumpy as yours. I poured it into the cloth and the liquid is much whiter than yours. It’s looks more like skim milk color than what you have. Is that still good or should I let it sit out some more and try it again (if that’s possible)? Or will it still work like this? What happens if you don’t leave the milk out long enough? If you don’t leave it out long enough, what is the liquid then? Is it still whey or whey plus something?
Can you tell I’m new to all this traditional foods stuff?
Thanks,
Carol
Hi Carol, that is fine. Sometimes the whey turns out more white and not as clear. Once you put in in a glass jar and refrigerate, the white will come to the top and the liquid will go more clear and you can skim off the residue of white cream cheese off the top.
It’s a little different everytime you do it. There’s no magic to it. That’s why most folks prefer processed foods as it is the same every time you deal with it. But this convenience and predictability is at the expense of nutrition.
Thanks! I can’t wait to try some more new recipes. I have to tell you that I was introduced to your site by my sister who sent me the Butter Fudge recipe. We love it and I’ve made a a few times now. Always have some in the freezer. Yum!
Thanks again,
Carol
I am trying to subscribe but it wont let me…Excellent Site.
Hi Marvin, Glad you like the site! Per your request, I subscribed you using your email. Here’s the info from feeburner:
Please check your inbox for a verification message from “FeedBurner Email Subscriptions”, the service that delivers email subscriptions for The Healthy Home Economist. You will need to click a link listed in this message to activate your subscription.
Another question about whey please. How sour does the milk have to be before you leave it sit out? I put out my milk when it started getting sour but it’s been 5 days sitting out now and it’s not getting chunky like yours. Should I toss it out now or what should I do with it? It’s still very liquidy. (I put out a gallon container with about the same amount of milk as in your video.)
Thanks for any help with this.
You can leave fresh milk on the counter if you like. It just takes longer to clabber. The more sour the milk, the quicker the clabbering takes.
Sarah -
do you have any info on a liver cleanse? I was reading through blogs last week and i accidentally deleted the resource for this type of cleanse.
Paula
Hi Sarah, I have a general dairy question!
Do you recommend consuming store-brand milk and milk products if you are unable to find organic, pasture raised or non-homogonized products? Or should I just not include butter, yogurt or milk in our diet until a suitable source can be found?
Thank you for your help, and any research or site you can point me to would be helpful!
Hi Rebecca, no – I do not recommend any store milk including organic brands. Low temp pasteurized, nonhomogenized is as much of a compromise as can be allowed IMO. If you can’t find that, then just don’t drink milk. Butter, yogurt, cream (non UHT) is fine until you locate a decent source.
Sarah, The Healthy Home Economist\’s last post: Genetically Modified Cows Produce “Human” Milk
Thank you, that really helps when I need to make decisions at the store.
I’m looking at wheat grinders and most of them say you can’t use them for sprouted foods. Is there a brand/model you use or can suggest? Also, do you use food processors and if so same question… what do you suggest?
Thanks, loved the video on sprouting!
I use my grain grinder to grind my sprouted wheat. You have to dry it first in a dehydrator or a warm oven.
So just to be clear… What I was told was that what the typical impact mill does is “explode the grain,” but you have to have something hard enough to explode and the sprouting process makes it softer so you have to get a ber (sp?) type mill. Are you saying that if I dry the grain like you say in your video (24 hours in 150degree oven) an impact mill will still work? I wan’t an impract mill because they are faster seem to be better quality, but I only plan on grinding sprouted grains so before I spend $250-$500 on a mill I want to make sure I can use it for what I intend:) Thanks again!
Stone mills are the best quality and damage the grain the least during grinding but are very expensive. I spent $50 for my grain grinder and it is an attachment to my Champion juicer. It works fine.
Sarah, The Healthy Home Economist\’s last post: The Weekly Comment Spotlight
Hi Sarah, I have a question about soaking flour. How do I know when it is best to soak flour and when I should use sprouted flour in a recipe? I’m not sure what to use to soak the four in a recipe. What if the recipe doesn’t call for the the liquid used for soaking the flour? So much to learn but I am getting there. Thanks so much for all your help and resource recommendations!
Trying to find the blog post about what to look for in a raw dairy.
Hi Sarah, love your blog. I switched my family over to raw milk about 2 months ago. I’m down 10 lbs! I’ve been making kefir and everyone loves it! I have a Country Living grinder and have just started grinding my own wheat flour. The wheat is not sprouted, but I soak it in kefir for 24 hrs and make the best banana bread I ever had. I can’t wait to try your homemade cold cereal. Thanks for all your hard work getting the word out. All the best! Ed
Hi Sarah, I read a few weeks ago about giving your son cod liver oil and ghee each day to heal his tooth. I have purchased the cod liver oil and made the ghee. I cant find your post anywhere. I’ve been searching quite a bit today. I need to know how much to give my 6 year old. She has a chipped tooth and cavity. Thanks so much
I can’t seem to locate your article on cell phone radiation neutralizing devices. Which brand do you recommend? Thanks
Hi Sarah
I’m loving your site. I have started some fruit scrap vinegar, and having a hard time finding the video or receipt again. Also want to find the paper written a out fasting with whole, raw milk.
Thank you for all of your healthy inspirations.
Rachael Jean
Sarah, I have an important question that I hope you can answer! I am intrigued by your posting about bitters as I have had digestion problems for a while now that I can’t seem to resolve. Your posting of Agricultural Society’s gallbladder and liver cleanse link really make sense to me and I think I just may have to follow suit! But my concern is in relation to the GAPS diet for which I have not started yet but will fairly soon, maybe in this next year… My question is do you think it’s better and more beneficial to do the gallbladder/liver cleanse first then start GAPS second *OR* do GAPS first then do the gallbladder/liver cleanse second? I can’t seem to sort it out in my head which one would logically come first!
Thanks in advance : )
Karen E.
Hi Sarah, I have a question, I just finished reading ‘Eat Fat, Lose Fat’ and now I’m super excited to get started, but, I’m finding it rather difficult to do with a low income. I went to my local whole foods store and the prices for a lot of the items that are suggested are outrageously expensive. I did look into farm shares which are much more reasonable but I live in the Midwest and farms only offer the shares during the warmer months. So my question is, how can someone eat a traditional diet if their income is very low, do you or does anyone else on here have any suggestions that could help me out?
I have a family of 3 and we all suffer from mental health issues and low energy levels, which I am almost positive is because of the Standard American Diet we eat and have been eating for many years. I really want to see my children and I living the happy healthy lifestyle that everyone deserves to live. I hope you or someone else can offer some suggestions to get us started in the right direction.
Thanks and have a beautiful day! ~Lisa
My husband has dairy and egg allergies. I am totally at a loss as to how to help him eat healthier. What do you recommend?
I recommend the GAPS Diet. Do a search in the box at the top right of the blog .. I’ve written a number of posts on the GAPS Diet.
Sarah, TheHealthyHomeEconomist\’s last post: Using Acupuncture to Induce Labor
Have you done a post or do you know of one on having your tonsils removed? I have a friend who the Dr. is recommending tonsil and adenoid (SP?) removal for her son and I am trying to remember where I saw a post on how that is not a great idea. Thanks for all you do!