The New Entrees

Since resolving to eat more Weston A. Price-ish (baby steps!), I’ve offered Nora lamb stew in bone broth (with carrots, onions, potatoes, and peas) and meatloaf made with grassfed beef (with spinach, onions, carrot, garlic, and conventional matzo meal), both of which she loved. She also loves yogurt mixed with kefir, but doesn’t like kefir alone (this is sour and effervescent kefir from a farmer’s market with a distinctly fermented taste, not the Trader Joe’s kefir that basically tastes like yogurt).

She seems to tolerate soaked walnuts cooked in oatmeal without an allergic reaction. (I soaked the walnuts in salt water for 7 hours and dehydrated them.) The soaked oatmeal (soaked with 1 cup water and 2 tbsp yogurt overnight) tasted fine to me, but Nora still won’t eat it unless it’s mixed with yogurt.

I don’t recall whether I gave Nora the soaked millet. I’m still on the fence about whether to give her grains and how much, especially since I’ve been reading that soaking the oatmeal doesn’t actually accomplish anything. More research is needed.

The only thing Nora rejected this week was a tempeh and greens stir-fry in bone broth with conventionally prepared brown rice. I tried adding more bone broth to make it more palatable, but she still didn’t like it. I have not yet gotten her to eat tempeh in any form. I suppose it might be a texture issue. In hindsight, I wish I hadn’t added the rice, since that might have confused the issue.

On the veggie-and-fat front, she ate steamed kale mixed with avocado, steamed beets mixed with yogurt, and a poached egg on a bed of greens with lamb bone broth. She’s eaten cabbage with avocado and broccoli with egg in the past as well, but I still don’t know how to get her to eat veggies without mashing them into avocado, yogurt, or egg. Once I source some high-quality butter or ghee, I’ll see if fat alone also works, or if it’s the creamy texture she craves.

Nora was lukewarm about beets mashed into fried egg, even though she was fine with beets mashed into yogurt. It’s probably a texture thing, perhaps even specific to that particular egg. Given how sweet beets are, I’m surprised they’ve been such a tough sell.