Author Archives: Grow in Grace Life

About Grow in Grace Life

Faith, Family, Freedom, Farming, Food, Frugal Fashion, Foreign Travel and Freely HomeSchooling

Gluten, or Glyphosate? Which is the Real Culprit in the Current Health Pandemic?

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pexels-photo-226615.jpeg

What’s the Darn Deal with Modern Wheat?

Suddenly in the last 25 years or so,  many people in the USA have been diagnosed as gluten intolerant or with Celiac Disease.  This fairly modern problem has arisen through the eating of grains such as wheat, oats, rye and barley. Various symptoms occur in those affected. Problems such as intestinal pain and bloating, headaches, rashes, poor digestion issues, brain fog, body aches, autoimmune responses, and more. Those who are prone to the debilitating  properties of gluten can develop disease due to the damaged intestinal villi ( the finger-like projections that line the small intestines). Those who suffer from gluten intolerance and Celiac disease know this all too well.

BUT..is it actually the gluten, (a grain protein), that is the cause of this? Grains that have been eaten all through human history that are full of beneficial nutrients and complex carbohydrates when prepared properly? The growing, soaking, drying, grinding, fermenting and subsequent baking of breads of all types has been traditionally utilized and consumed throughout all of societal time. What is happening now that so many can not eat bread? Why is wheat so different now?

Whole Grain Bread

Whole Grain, Baked Bread

A “Glutton for Gluten”

I, as well as so many others, am a “Glutton for Gluten”.  Most everyone loves bread and wheat products (pizza and pasta!) Those satisfying carbohydrates that are full of iron, B vitamins, and minerals, as long as they are whole grain and not refined and processed. Why suddenly are we having problems with bread? What is happening to our modern wheat and grains that so many are unable to eat them anymore?

Toxic Chemicals

Toxic Chemicals in our Food System

The Evil Empire of ” M’Santo and his spawn Roun Dupe”

Could it be the wide spread prevalence of herbicides and pesticides? GMO’s ( Genetically Modified Organisms) or a certain product with the initials “R.U”? I believe so! What else could be the reason why folks can’t eat they way we used to eat? While these herbicide chemicals are not yet genetically introduced to the seeds of wheat (yet!), they are sprayed liberally all over the almost finished fields so that the grains die back, fall down, and then are easily harvested up my machinery. Industrial farming efficiency, at the cost of our health! It’s the large laboratory made chemical glyphosate that is the culprit. “Glyphosate is a broad-spectrum systemic herbicide and crop desiccant. It is an organophosphorus compound, specifically a phosphonate. It is used to kill weeds, especially annual broad leaf weeds and grasses that compete with crop.” (from Wiki). Glyphosphates, the dangerous chemical that most all of us are now exposed to and inadvertently consuming here in the USA, and elsewhere where countries apply it. And the GMO seeds and the resulting food plants are truly not designed for the human body. Yet most of the unsuspecting public masses are eating it up in droves.  It can’t be good for our health. It’s just not natural.

 

“Back in the Old Country”

Northern Israel

Fertile Hills Looking out to the Sea of Galilee, Israel

For many Americans who have their heritage not too far back from overseas, they may recall hearing stories from the Grandparents or Great Grandparents who talk of the food from their country of origin. How they were able to eat each day. Fresh, local, straight off the farm, and from the village or city butchers, bakers, and healthy food makers. The indigenous diets from “back in the day” were full of life giving nutrients. Heritage recipes and food preparations that were all natural and fit into a balanced lifestyle. They did not have any of these new chemicals sprayed all over and into their foods and the lab manipulated seeds that change the genetics the way we do now. Longevity with barely a disease were some of their lifestyle attributes. In our USA history, the Colonists came with their food and farming methods and learned so much from the Native Americans. For much of early American history, there was good health and balanced eating (proteins, fats and carbohydrates).  Small scale farming and raising of livestock that was prepared and consumed fresh (and mostly indigenous). Fish caught off shore or in lakes and rivers, not from ‘force fed fish farms’, pond farms that go against the nature of the fishes normal habitat and selected diet. How can we now get “back to the Old Country”?

 

“Bread, the Staff of Life” and “Wine, the Fruit of the Vine”

Grapevines of Israel

Grapevines of Israel

Last year we had the amazing privilege of traveling to Israel for 2 weeks. Besides all we saw and did in the Holy Land, on our amazing self designed tour, we ate the most incredible and delicious fresh food. Israeli and Middle Eastern cuisine. The wheat products tasted phenomenal. In most instances the wheat was fresh ground and baked into breads and pastries. I have many friends who are gluten sensitive in the USA, but were able to eat all grain foods in Israel with no ill effects. What does that tell you? As far as I am aware, they do not use glyphosates on their farms or gmo plants! First hand we were able to visit the farms and food fields of much of Israel. It was an encouraging experience.

 

“What Can We Do?”

Fresh Garlic from Grow in Grace Farm

Fresh and Organic Garlic!

In my personal experience, I have found that I can make a difference for myself and in my own circle of family and friends. For right now in my life, it’s what I can manage. I can immerse myself getting educated, ( by researching and through first hand experience, learning from others around me), and by spreading this knowledge in my community (and in the occasional blog post!) Living in the countryside of Virginia has enabled us to have an organic farm in which we can grow food for our family. Also the ability to take part in, and help out with, a State wide food and farmer advocacy group called VICFA ( Virginia Independent Consumers and Farmers Association), that was co-founded by the “now famous farmer” Joel Salatin of Polyface Farm. Getting involved by joining this group, and by my being on the board of directors for a few years now, has helped me to learn and get active on the food and farming freedom movement in so many ways. Supporting VICFA can make a noble impact and important difference for the lives of so many, and especially for the next generations. This farm and food freedom advocacy group’s main mission and story is: “Our purpose is to promote and preserve unregulated direct farmer-to-consumer trade that fosters availability of locally grown or home produced food products. Working to bring Farm and Food Freedom to the Virginia people. VICFA was started by a handful of individuals in central Virginia who are deeply concerned about the over-regulation of small farm sales direct to consumers. Consumers were, in fact, being denied their right to have fresh, wholesome foods from farmers whom they knew and trusted. Incorporated in April of 2001 as a non-profit corporation, VICFA’s mission statement was and remains: “To promote and preserve unregulated direct farmer-to-consumer trade that fosters availability of locally-grown or home-produced food products.”

Local farmers growing and raising natural and organic foods without the use of toxic chemicals, and implementing the wisdom from the past, ( farming before chemical fertilizers, herbicides and pesticides), can be supported by us all buying from them at the farmers market. Or if you can, grow and raise the foods yourself!

Polyface Farm

Susan V., Joel Salatin, and Dr. Sina McCullough

http://www.vicfa.org

Please consider joining VICFA today. We are hosting an event in Richmond, Virginia, “A Night of Solutions”, on June 22, 2018 featuring Joel Salatin and Dr. Sina McCullough (author of the highly informative book ” Hands Off My Food”) http://www.handsoffmyfood.com . It will be an educational and fun evening to learn and fellowship with others who care about health, food, and farming freedoms. Please visit the vicfa website to learn more and get tickets to our event. http://www.vicfa.org

 

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Virginia Raw Milk and Farming Freedoms Prevail! Virginia is for Food Freedom Lovers.

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kids and cows 045
Connecting with Cows

Persistence Pays Plenty! Virginia is for ‘Food Freedom Lovers’.

Through grass roots efforts, the voices of the multitudes of farm and food freedom lovers has been heard. On Thursday, February 1, 2018, at least 100 Virginians showed up in force at the Richmond, Virginia General Assembly hearing to oppose SB962 Bill. A Bill sponsored by Senator Mark Obenshain (R-26). Many that were not able to attend the hearing spoke up through phone, calls, emails, social media, and by word of mouth to spread through communities. The Farm and Food freedom advocacy group in Virginia VICFA ( Virginia Independent Consumers and Farmers Association), has been working feverishly and diligently since 2001.

VICFA was started by a handful of individuals in central Virginia who were concerned about the over-regulation of small family farm sales direct to consumers. Consumers, (potential customers), were being denied their right to have fresh and wholesome foods from the farmers with whom they knew and had trusted. So VICFA was formed as a non profit corporation with the mission statement “To promote and preserve unregulated direct farmer to consumer trade that fosters availability of locally grown or home produced food products”. 

http://vicfa.org/about.html

The bill, SB962 and what would have been on the docket for next week HB825, is an invasion of private property rights. The herd share agreement is a private contract between the farmer and the consumer giving the consumer an ownership interest in a dairy animal. Distribution of milk through a herd share contract is a private transaction which should not be subject to government regulation.

VICFA

Virginia Independent Consumers and Farmers Association

Here is the update from VICFA

VICTORY!!!

SB 962- killed by 8/7 vote

HB 825 will be struck

Delegate Barry Knight will be striking HB 825 in the upcoming House Agricultural Subcommitte meeting scheduled for this coming Monday February 5, 2018.

This is posted on the agenda-
“PLEASE NOTE-At the request of the patron (Knight) HB 825 will be struck at this meeting. Any citizens interested in HB 825 (Herd Shares) need not attend the meeting.”
Yesterday Senate Bill 962, was heard by a packed house of 100+ citizens who filled the room beyond standing, spilling into the adjacent hall and beyond. In a joint effort, VICFA members, Weston A. Price members, FTCLDF members, herd share farmers, herd share holders, their families, and many others were there to speak against the bill.

Many had visited the General Assembly throughout the week talking with Senators and Delegates on SB 962 and HB 825. The phone lines were flooded and email inboxes were filled Virginians opposing the bill.
Because of the massive public outcry, SB 962 failed to pass and was killed by a narrow 8 to 7 vote..

NAYS–Ruff, Petersen, Stanley, Black, Chafin, Dance, Suetterlein, McClellan–8.

Voted to kill the bill
YEAS–Stuart, Hanger, Obenshain, Marsden, Ebbin, Lewis, Mason–7.
Voted to pass the bill

To see the recorded session, here is the link http://virginia-senate.granicus.com/MediaPlayer.php…
(Start at the 45 min mark to go straight to SB 962)
Thank you!!
We would like to thank all who called, emailed, shared, and came to the General Assembly to speak about these bills.
Please contact the Senators that voted to kill SB 962 to thank them for their support and please thank Delegate Barry D. Knight for striking HB 825,
for striking the bill…

Senator Phon Email
Richard H. Stuart (804) 698-7528
district28@senate.virginia.gov

Emmett W. Hanger, Jr.
(804) 698-7524
district24@senate.virginia.gov

Mark D. Obenshain
804) 698-7526
district26@senate.virginia.gov

Frank M. Ruff, Jr.
804) 698-7515
district15@senate.virginia.gov

J. Chapman Petersen
(804) 698-7534
district34@senate.virginia.gov

David W. Marsden
(804) 698-7537
district37@senate.virginia.gov

William M. Stanley, Jr.
(804) 698-7520
district20@senate.virginia.gov

Richard H. Black
(804) 698-7513
district13@senate.virginia.gov

Adam P. Ebbin
804) 698-7530
district30@senate.virginia.gov

Lynwood W. Lewis, Jr.
(804) 698-7506
district06@senate.virginia.gov

A. Benton “Ben” Chafin
(804) 698-7538
district38@senate.virginia.gov

Rosalyn R. Dance
804) 698-7516
district16@senate.virginia.gov

David R. Suetterlein
(804) 698-7519
district19@senate.virginia.gov

T. Montgomery “Monty” Mason
(804) 698-7501
district01@senate.virginia.gov

Jennifer L. McClellan
(804) 698-7509
district09@senate.virginia.gov

Senate Agriculture, Conservation and Natural Resources

Got Raw Milk in Virginia? The State Wants to Restrict You.

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Raw Milk..Don't Tread on Me

An important message from Joel Salatin of Polyface Farm in Swoope, Virginia:

Whether or not you drink raw milk, Virginia is moving to virtually outlaw the choice.

Two bills, SB962 and HB825 are wending their way through this session of the General Assembly to clamp down on the right to drink milk from your own cow. So deep and wide is the hatred of food choice by the Virginia Department of Agriculture and Consumer Services (VDACS) and numerous legislators that these bills all but eliminate herd share viability.

For the uninitiated, raw milk sales are illegal in Virginia, although more than 20 states allow it. Yes, Virginia, freedom exists elsewhere, but not here. We all know those states are seeing massive deaths and illnesses due to such liberty. Tsk, tsk, tsk.

For Virginians, the work-around is to own a portion of a cow, or a portion of a herd, so that you can drink your own milk from your own cow. This has been ongoing for many years. Now, in the wisdom of the bowels of Richmond, this freedom is no longer acceptable.

In general, the proposed legislation would require farms whose cows are owned by shareholders to send the names and addresses of those shareholders to government officials in Richmond. Government officials, who for decades have voiced and written their antagonism toward raw milk, would be allowed warrantless inspections of herd share farms. If all that were not egregious enough, the legislation would criminalize other family members from partaking of the milk brought home by a herd share member.

In other words, when I bring home a gallon of milk from my cow, my spouse can’t drink it; my child can’t drink it; a friend can’t drink it. This draconian measure shows the diabolical creativity of those who seek to deprive you and me of food choice. It’s all done in the name of safety, of protecting us from ourselves,
of course. As if government-sanctioned food, from school lunches to Twinkies, is wholesome, nutritious,
and land healing.

These bills have nothing whatsoever to do with raw milk sales. Courts have ruled over and over that herd share arrangements are not sales; they are cow owners drinking milk from their own cows. This is sacred property ownership territory. For Richmond insiders to threaten this area indicates a heightened creativity and aggression toward deceit and tyranny. Strong words, but anything less lets them erode the few freedoms we have left.

I urge you to acquaint yourself with these bills as they go through subcommittees and hearings, and to
make a call to the appropriate legislators to voice your concern. Daily updates are available through
the Farm-to-Consumer Legal Defense Fund action alerts and the VICFA(Virginia Independent Consumers and Farmers Association) action alerts. This is the time to be vigilant, and for good people to do something.

Joel Salatin

Joel Salatin Preaching about grass

Preach It Joel!

Try and get over to the Virginia General Assembly hearing on Bills HB825 and SB962 today (February 1, 2018) in Richmond, Va. at 1:30 to lobby to oppose these proposed amendments. Or call your local delegates and senators ( lists with #”s in link articles).

http://whosmy.virginiageneralassembly.gov/

https://www.farmtoconsumer.org/blog/2018/01/24/virginia-oppose-these-herd-share-bills-now/

Oppose Virginia Herd Share Bills

SB 962 is on the docket for a vote by the Senate Agriculture, Conservation and Natural Resources Committee this Thursday, February 1, 2018. Attend the meeting if you are able and show that you OPPOSE this bill.

The meeting will take place 1/2 hour after adjournment of the full Senate Session, sometime after 2 p.m. at:

Senate Room A, Ground Floor
Pocahontas Building
900 East Main Street
Richmond, Virginia 23219

If you’re free, please help to pack the meeting room. Those who oppose the bill will be meeting in the lobby between 1:30 and 2:00 p.m. Allow time for parking.

TALKING POINTS

  • The right to privacy is at stake: with this bill herdshare members’ names and addresses would be turned over to the government. Because herd shares are a closed loop arrangement, registration with the state should not be required since the direct relationship between farmers and shareholders makes traceability a non-issue. No other food is targeted in this way.
  • If passed, the bill would require that the consumers assume joint liability for all milk produced by the herd, which is completely inappropriate and unprecedented.
  • With HB 825, herd shares would be open to unwarranted premises and paperwork inspections and would have to adhere to yet-to-be-written stipulations put forward by the Virginia Department of Agriculture and Consumer Services (VDACS).
  • This bill would negatively affect peoples’ rights to acquire the foods of their choice because some herd share sellers would likely be forced out of business.

Immune Building Recipes for Winter

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Herbs and Olives Cheese Loaf

Healthy Makes for Happy

We can all use some healthy foods and nutrition help in the wintertime when many of us are exposed to viruses while spending too much time indoors with the public.

 

Here are a few ideas of some simple and tasty recipes that you can easily make that will help with having a strong immune system. Many of these ingredients are anti-inflammatory and therefore helpful with those with any autoimmune illnesses or conditions. I will be adding more each day so please check back.

 

Much of my cooking and food prepping is done by eye and intuition (what I feel would blend the best for taste and benefit to health). I think about what may go well together and improvise all the time. I am going to give estimates on measurements, not to frustrate, but to let you be free in your desired amounts and tastes. I use organic, fresh, and all natural ingredients to the best of my ability. Please comment below if you have any questions. And enjoy!

 

Herb and Olive Cheese Loaf

Contains Dairy and Nightshades. You may omit the tomatoes and peppers if you are intolerant to them. The garlic, onions, turmeric are helpful for the immune system. The turmeric is anti-inflammatory. Olives are a good healthy fat.

Ingredients:

4 cups whole milk cream cheese (softened to room temperature)

2 cups of shredded whole milk cheddar cheese

3/4 cup mixed olives ( like Kalamati, green, and black)

Finely chopped raw garlic ( to taste)

A handful of the same olives to use as a garnish

Any mixture of dried herb and spice seasonings you desire. I used a blend of dried onion, garlic, lovage, parsley and black pepper that I bought from a lovely local herb farm in Virginia called Forrest Green Farm 

 

1/2 tsp. Turmeric

1/4 cup Sun Dried Tomatoes in olive oil (omit if you do not want to use a nightshade) 

Freshly chopped Chives to taste

1/2 cup Roasted Red Peppers (omit if you do not want to use a nightshade)

Sea Salt to taste

Procedure:

In a large bowl, blend the cream cheese and the shredded cheddar together with a sturdy wooden spoon.

You can blend all of the remaining ingredients by hand, ( by chopping the peppers and tomatoes finely), or, in a food processor or Vitamix type blender, combine the remaining ingredients (all but the handful of olives to garnish with). Pulse to achieve desired consistency.

Mix in to the cheese blend with  the sturdy wooden spoon ( or just use your clean hands!) to combine all of the above. Shape into a ball, loaf shape or cone.

Add in olives to garnish. Drizzle with some olive oil.

Dip in with chips or crackers (non gmo of course!)

 

Israeli Roasted Cauliflower and Broccoli 

Foods for Good Moods

Foods for Good Moods

Ingredients

  • 1 large cauliflower head and 1 large Broccoli bunch.

  • Olive oil

  • Salt and Zaatar Seasoning ( Israeli and Middle Eastern Spice Blend)

Instructions

  1. Preheat the oven to 450F

  2. Rinse the cauliflower and Broccoli. Leave the outer leaves intact on the caulifower.

  3. Cut the base of the cauliflower so it can stand on its base.

  4. Place the whole cauliflower, standing on its base, and the broccoli bunch in a pot big enough to accommodate them, with 1 inch of water and 2 tsp of salt. Cover with a lid and bring to a boil.

  5. Lower to medium heat and steam for exactly 10 minutes.

  6. Take the cauliflower and broccoli out of the pot and place on a cutting board

  7. Pour some olive oil into a small bowl and brush the olive oil all over the veggies to prep for baking.

  8. Sprinkle sea salt and plenty of Zaatar seasoning all over the cauliflower and broccoli.

  9. Place both veggies in an oiled baking pan. Bake for about 45 minutes.The cauliflower will first turn yellow, the broccoli darker green, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.

It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice .

Cruciferous Cauliflowe

Cruciferous Cauliflower

I first learned of roasted cauliflower with Zaatar in Israel on our recent trip ( still need to get many blog posts up about our trip!). It is a blend of Sesame Seeds, Sumac, ( the edible kind!), Thyme, and Marjoram.

The Zaatar spice can be found in the international section of some health food or gourmet stores. I used the “Spicely” brand ( we ran out of our Israeli spices soon after we got back from Israel. So good!

This recipe with the broccoli is my adaptation..getting in more cruciferous vegetables.

And the above recipe is based off of one I found on:  http://everydayvegancooking.com/2014/09/whole-baked-melt-mouth-cauliflower-recipe.html

The photo of the cauliflower is a free image, not mine.

 

Curried Spaghetti Squash and Roasted Butternut and Acorn Squash Garam Masala 

 

Here are 2 recipes that we like to prepare for winter time. All squash contain fiber, many minerals, and vitamins that benefit the immune system. After roasting them, just add in real butter or coconut oil to be a catalyst for the nutrients in these complex carbohydrate fruits. Then blend in any of your favorite spices, or just salt and pepper.

Roasted Spaghetti Squash by https://minimalistbaker.com
Roasted Spaghetti Squash

For all of the squash recipes, you may first bake them all whole to soften them up for easier cutting in half. I puncture each squash with a sharp pronged fork in numerous places first and then just place all of them in the oven on 400 degrees on baking pans for at least 1/2 hour. Then take out to cut in half (using oven mitts to hold in place on a cutting board). Then place all halves on baking pans that have some olive oil and water on the bottom. This saves from scorching.

Ingredients for both Recipes:

2  Spaghetti Squash

2  Butternut Squash

2 Acorn Squash

Butter (any desired amounts)

Coconut Oil (any desired amounts)

Olive oil (or any preferred fats to coat pans)

Curry Powder ( to desired amounts)

Garam Masala Spice, an Indian spice that is both savory and sweet tasting, (to desired amounts)

Salt and Pepper (to taste preference)

First soften all the squash by baking them whole ( above detail). Cut in half, then roast at 400 degrees for about 45 minutes. Check for done-ness by pushing a fork through. Sometimes the squash can take longer. As long as it is tender throughout, you can remove it from the oven to carve out the flesh.

Scrape out all of the squashes (the spaghetti squash gets scraped out with a fork width- wise to achieve the ‘spaghetti strands’). Keep the spaghetti squash in it’s own large bowl. After carving out the acorn squash and butternut squash, place them both in another large bowl.

For the Spaghetti squash, add in the desired amount of coconut oil or butter. Blend in the curry powder to your preferred tastes. Add a little salt and pepper if desired. Pepper helps bring out the healing qualities of  the turmeric in curry powder.

For the Butternut and Acorn Squash, mix together with a potato masher while still hot. Blend in desired amounts of butter or oil. Blend in the Garam Masala Spice to taste.

Curry Powder Spices
Curry Powder Spices

 

Squash and Spice Photos from free stock images, not our own.

Enjoy. More recipes coming soon!