Buying 1 Gram At A Time Is The Only Way I Can Afford to Do It…………. Buying Gold

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Sure, it was easy buying silver. I went to Porcfest and everyone was exchanging in silver. There were early-day quarters and dimes with pictures of past presidents being exchanged for bacon and there were beautiful minted silver circles being sold at long tables with Ron Paul’s face on them or pretty floral pictures of marijuana. Knowing that I might be buying something that could be used in exchange for bacon should the dollar crash….well; let’s just say I was hooked.

But GOLD?  No way —I could not possibly afford to buy an ounce of Gold –not when it was at its highest or even its lowest.  Hey, I live on Long Island –in case you haven’t heard it’s the most expensive place to live in the country.  Buying gold was not even comprehensible….  and then, one day, my friend, Kristen Megan, gave me a gift and it was a Karatbar.  I looked at it and it made no sense to me –what the hell is this?  Upon further inspection I saw a little 24 Karat bar inside this credit card look-a-like and the first thing I wanted to do, being a girl, was rip it out of the card and put it on a chain and make a necklace out of it!  Girls will be girls :)

But then I started reading about it and the next thing I knew I started to understand that this was my only way of buying gold affordably as well as not have to worry about how to store it –I mean, us women are pretty good with cards after all.  We have our DSW card and our Hallmark Gold Crown card and our Macy’s and our Starbucks card too. When it comes to cards and storing them I’m an expert. So once again, I was hooked.  I also realized that I could now buy gold for gifts because they make these nifty little cards for birthdays and holidays and what’s a better gift than Gold? How many Home Goods cards does one have to receive at a wedding shower?  B-O-R-I-N-G –I’m going to give the gift of GOLD!!

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The prices are not stable but what I buy today might be worth triple tomorrow (or it can go the other way as well) but as I see it, it’s win/win because if the price of gold goes down that low –I’m going to have necklaces and charm bracelets that have little gold bullions hanging from them at an affordable price :)  –a hell of a lot cheaper than I would pay at the jewelry store lol

So now I’m not only buying but I’m also selling –Need Gold? Because it’s affordable –and maybe one day I’ll actually own an entire ounce.  One gram at a time :)

Gigi Bowman, Life, Liberty & the Pursuit of Clean Food

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The Resurgence of the Liberty Movement through film, media, art and events

Rosa Koire will be in the film ShadowRing due out this April. Have you read her book, Behind the Green Mask?

421312_123641941095023_368856681_nThe SPLC says Agenda 21 is a Conspiracy Theory

The Daily Kos calls Agenda 21 a Hoax and Rosa Koire who is behind “Democrats against Agenda 21″ a bunch of hoaxters….

Why is it that everything that even touches on overreach of government becomes a “Hoax” by the left? The SPLC (Southern Poverty Law Center) is also funded in part by the DHS (Department of Homeland Security) –but somehow this is never mentioned by those same people who like to call, every time you question something, a “conspiracy theory”.

We’re in pretty dangerous times. I think all you have to do is look at Obama’s Trade Agreement known as the Trans Pacific Partnership or TPP,  which has bi-partisan opposition to realize that NONE OF THIS is Conspiracy! The TPP is the monster and everything we have been fighting is tied into it. So why do we have Republicans fast tracking this? What the hell is going on?

If you don’t know what the TPP is find out.  You can’t fight something if you have no idea what’s going on. That’s half our problem in this country –so many people are too worried about what Kanye West is saying or Kim Kardasian is exposing to look into what might be affecting your own families in the near future –everything from common core education to smart meters in your home to pesticides in the DNA of your food.

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Well the good news is that there just may be a resurgence of Liberty.  Lots of good stuff coming up to bring awareness to the issues.  Through Film, Media, Art and Events you may be seeing a lot of the same names coming to a theater near you or a liberty event that’s in it’s 6th edition.

ShadowRing, due out in April, stars the author of The Shadows of Power, James Perloff whom the movie is based on.  It also stars such liberty notables as Adam Kokesh who has his own resurgence of liberty taking place through his book Freedom which you can purchase on Amazon.  Catherine Bleish, known as BitMom, author at Bitcoin magazine who also blogs for Sovereign Living, an organization run by her and her husband John Bush. Ben Swann, one of the foremost liberty journalist in the country and one of the few journalist you can trust to get the truth out through his internet publication, Truth in Media.  Other notables in the film are Katherine Albrecht, Rosa Koire, Chuck Baldwin, Anthony Antonello, Jack Blood, Gigi Bowman, and G. Edward Griffin.  These are names you have heard over and over again for years who have tried to awaken the world to loss of liberty but also offer tried and true solutions.  Check out info about ShadowRing on Facebook.

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Libertyfest NYC 6, coming in October, will be showcasing speakers, Ben Swann, Adam Kokesh, James Perloff, Gigi Bowman, Rosa Koire and other’s whom are appearing in the film, ShadowRing, mentioned above.  Libertyfest will be also be presenting liberty notables like independent journalist and founder of We Are ChangeLuke Rudkowski;  Independent social media consultant, editor at IJ Review and Radio Host, Michelle Ray; Artist, Anthony Freda, the man behind another film due this year – Behind Truth Art; and filmmaker, entrepreneur and soon to be candidate for office, David Michael Lynch.

Check out the website to keep up with the announcements of more amazing speakers. This is sure to be an awe inspiring event that you may want to bring your friends and family to. It’s time for all of us to do our part to educate ourselves about the issues that are hitting us hard in every direction. It’s events like this that we really need more of in order to bring awareness and amass a larger army of awakened and aware to fight back the injustice taking place all around us.

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Behind Truth Art, by filmmaker, John Massaria, is another film due out in 2015 and will star Anthony Freda who was recently asked to submit a piece of his “truth” artwork for the 9/11 Museum collection in NYC.  What ensues after he submits the piece of art is very interesting.  Many of the stars of this film are some of the same people listed above as well as many other’s in the liberty movement like Trend Forecaster, Gerald Celente and activist Kristen Meghan, former U.S. Airforce Whistleblower.j  These two people who also spoke at an event I personally held in 2014 called the Save Long Island Forum. This event alone had eighteen speakers focusing on 18 issues like GMO food, Smart Meters, Loss of Constitutional rights and much much more. You can still see all the videos and speeches from that event at the website.

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Liberty is on the rise and is evident by the number of those working hard to bring awareness to the issues affecting all of us.  There are probably enough links in this blog piece to keep you busy for a few days and have you coming out of the rabbit hole a little bit more aware of who the enemy is and who is out there fighting for your rights.
Gigi Bowman, Life, Liberty & the Pursuit of Clean Food

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Died and Went to Heaven, Chocolate Pudding

Real Food.  You can’t compare anything to it –but it will cost you!  Growing up on My-T-Fine Chocolate Pudding I missed that taste but since I’m only eating clean food in my home these days I can’t bring myself to buy a box of powder called pudding that includes ingredients I abhor.

Sugar, Cornstarch, Cocoa (Processed with Alkali), Food Starch Modified, Salt, Partially Hydrogenated Cottonseed and Soybean Oils, Artificial Flavors, Calcium Carrageenan (Texturizer), Artificial Color (Contains Yellow 5, Yellow 6, Red 40, Blue 1), Milk, Autolyzed Yeast Extract (Contains Glutamate), Soy Flour.

Yes, you’re adding your own milk –which in itself, if you’re not using raw milk, has its own set of poisons– but as far as I can see it’s just another processed food I grew up on that brought a fast and furious sweet tooth into my life and made me believe that I can eat anything I wanted within 10 minutes time by pouring it out of a box, adding milk and stirring.

I missed that taste of My-T-Fine pudding. I tried the organic version and that tasted like crap and I was about to relent and go buy a box of this childhood-in-a-box chocolate fairy dust powder when I came upon a recipe for real homemade, all natural ingredients, chocolate pudding…..  and it cost me big time.  When I say it cost me, it cost like $10 bucks to make 3 servings and a lot of time…… was it worth it? You betcha!

Chocolate pudding is a special treat. It’s not something you’re supposed to eat every day or every week –it’s something you make once in a blue moon like a chocolate cake for a birthday or blueberry muffins for a special Sunday treat.  But growing up in the processed-food-world of my childhood I thought that pudding along with Twinkies, Tasty-cakes, Devil Dogs and Cheez-its were something to have on hand for nightly gorging in front of  I Love Lucy reruns….  and I taught this to my kids when I went grocery shopping and made sure to pick up the packages of Oreo’s, Mallomars, Yodel’s and a Nestle’s Quik box of goodness to wash down with our antibiotic enhanced milk!  But hey, the kids were drinking their milk and this made for good bones! “Got Milk?”

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So today I bring you REAL chocolate pudding. The kind that cost $10 bucks to make, that I will not be making very often. The kind that I will savor every bite of and lick off my fingers too…..  This yummy deliciousness is like dying and going to chocolate heaven.

Deep Chocolate Pudding

(my ingredients are in parenthesis)

7 oz. Dark Chocolate (I used 2 organic Trader Joe’s Cocoa Bar’s at 3.5 oz each)

2 Cups of Whole Milk (mine was raw)

1 Cup of Heavy Cream (mine was raw)

3/4 cup of sugar (organic and I used less –about 1/2 cup)

1/4 cup of Cocoa (Cacao Powder Organic raw)

1/4 tsp salt (Mediterranean pink Sea Salt)

1/4 Cup Cornstarch (Organic Cornstarch)

1/4 Cup [1/2 Stick Butter] (Raw with Celtic Sea Salt)

3/4 tsp of vanilla extract (I didn’t use it because I forgot)

Chop chocolate into very fine pieces. Combine chocolate, 1 3/4 cup of milk, cream, sugar, cocoa & salt in a large sauce pan.  Stir vigorously with a whisk over medium heat until mixture simmers and is smooth and thick.  Stir the remaining 1/4 cup of milk with 1/4 cup of cornstarch together and whisk into the chocolate mixture. Simmer for a minute while whisking and scraping sides.  Add butter and cook one minute more. Stir in vanilla.  Makes 5 cups.

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All I can say is enjoy.  Lick your fingers, lick your spoon. Lick the pot and don’t do this too often!  Not everything in life is meant to be indulged on a constant basis :)

Gigi Bowman, Life, Liberty & the Pursuit of Clean Food
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Bye Bye Microwave Oven

I did it!  I finally read my last negative story about microwave safety. I read my last story about Russia banning them and Good Housekeeping saying there is nothing wrong with them and debunking.com saying that anyone who thinks that eating microwaved food is a safety hazard is a conspiracy theorist and on and on yipyapyuk……  I took the damned thing and threw it to the curb!

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First of all the space it’s taking up is ridiculous.  Why do I have this giant electronic box taking up all this space in my kitchen to defrost frozen vegetables? To melt butter? to heat up left overs so they taste like crap?  Why?   I remember back int he 80’s when the Microwave oven was all the rage. I had just gotten married and we went to the store and got the biggest one we could find that had the most buttons to push with names of food on it like popcorn and baked potato and DEFROST…..omg –just the thought that I could defrost dinner in no time at all was enough to send me off into efficiency heaven!  Well, in the last 30 years I remember defrosting food a handful of times and the reason I didn’t do it was because it always sort of cooked the outside of whatever I was defrosting and made the meat or chicken so unappetizing and hard around the edges after I finally cooked whatever it was.

So after thinking about it I asked myself what did I use the microwave oven for?  Well, lets see -I microwaved popcorn for a long long time until I woke up from the dead and realized that the reason I felt sick after eating that garbage was because it was just that –garbage. I would feel actual constriction in my chest every time I ate it –but some how, after doing it for so many years, I think I forgot that you could actually take a handful of nice organic corn kernels and throw them into some virgin olive oil and get some nice fluff that wouldn’t contribute to an early death or a slow kill.  Here —The Food Babe will tell you every reason why this crap will kill you and it’s in the bag.

Ok, what else did I use it for? Heating the water for my morning tea.  That’s right –putting a cup of water in the microwave for 2 minutes and 30 seconds every single day was the reason I had this giant electronic box on my counter taking up precious space.  Nothing more nothing less.  I don’t cook frozen dinners….I usually only make fresh vegetables….I cook a lot of things that cook slowly on the stove or for hours in my oven…..and that is the key word –OVEN!  Ovens can heat, broil, bake , melt and even dehydrate!  I actually sliced up fresh vegetables from my garden last summer and I put them in my oven with olive oil and sea salt and cooked them on 200 degrees for like 5 hours and I got the most delicious dried vegetables you can imagine.  Ovens are great –get some nice cast iron pots and pans and find out how great your oven can be to you and how wonderful food can cook whether you think you have the time or not.  What does it take –5 minutes to boil some water? Get a nice cast iron teapot and it will take 2 minutes and 30 seconds and you don’t have to wonder why even your tea taste like dirty water.  As Nadia Arumugam from The Chew will tell you

“a proper cup of black tea must be made with water that’s come to a rolling boil. A kettle is designed to heat water evenly to 212 degrees Fahrenheit….But microwaves don’t heat water evenly, so the boiling process is difficult to control. Microwave ovens shoot tiny waves into the liquid at random locations, causing the water molecules at those points to vibrate rapidly. If the water isn’t heated for long enough, the result is isolated pockets of very hot or boiling water amid a larger body of water that’s cooler. Such water may misleadingly exhibit signs of boiling despite not being a uniform 212 degrees.”

There is a lot of controversy concerning the microwave oven.  A little girl did a school project showing how watering plants with regular tap water vs. water that was microwaved (and cooled) killed the plant over time.  There are now a myriad of videos showing this sort of thing and just as many debunking them. Snopes, of course, says it’s lies all lies (and if Snopes says something is true or false –that is all you need to fact check, correct? lol).  Mercola and Oz and the Health Ranger say microwaves are no good. The World Health Organization and the FDA say they are perfectly fine…..   Well, guess what –these days I tend to put my faith and trust in alternative science and not those government organizations that are supposed to be looking out for us lol…..  can you say Aspartame? GMO food?  Yeah, I trust the FDA to give me good advice :)

Anyway, whether it be for health concerns or not —I threw out my microwave oven and guess what….
LOOK AT ALL THE SPACE I HAVE!  Now I can use the counter space for rolling out dough for pie-making or cookies. I can sit down and read my cook books and have a cup of tea. I can organize my kitchen items and make room for canisters to put beans or flour…. the possibilities are endless!  I feel like the albatross in the room is on my curb and I’ve simplified my life for 2015.   I just don’t understand why I needed this machine in my life to begin with.  Marketing sure makes us do and get lots of things that we really don’t need and may actually end up being health concerns. Life is too short. Enjoy taking that few moments to boil your water and hear the kettle whistle….it’s the little things that bring joy.

Can’t wait to enjoy my new space and make some pie!

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UPDATE:  A friend of mine was kind enough to let us know that there is a usefulness to a microwave oven so read up on the following all you preppers! :

Milk Chicken? …..and Bone Broth Soup – 2 Meals for the price of one :)

Why is there a question mark in the title?  I realize that I’m spending more time in the “pursuit of clean food” portion of my blog than I am in the Life and Liberty –but perhaps my life of liberty has become clean food?  Anyway, the bottom line is I love to cook, I love finding new recipes and trying them out –and along the way I’m going to try things that perhaps may turn out great –or may turn out not so great –or even suck…..  so I’m sharing, learning and teaching at the same time.  I wish I could talk to Mrs. Ron Paul about this stuff dammit –her and her new gorgeous kitchen that Ron Paul bought her. Someone please tell her to unblock me on facebook!  (that’s another story for another time lol)

Well here goes with the Milk Chicken.  There are quite a few recipes for this on the net and basically they are all the same –but what I got at the end of this I blame on the cast iron Dutch oven that I talked about previously.  Turns out that my little chicken…..sort of melted into a creamy sagey melding of flavors that was almost too flavorful.

Here is the original recipe by chef Jamie Olivers

and here is what I made

1 Soy Free Organic Chicken from the “farm” 2.5 to 3 lbs

10 cloves of organic garlic, unpeeled

1 cinnamon stick stolen from my daughter the holistic massage therapist in training who has a cabinet with her potion ingredients in the basement –the recipe called for a 1/2 stick but I could not figure out how to cut it in half lol

2 1/3 cups of raw milk

1 handful of fresh organic sage (leaves taken off stems)

Zest from 1 lemon –the recipe called for two but I only had one

S&P, butter, olive oil –more milk and a little water at the end.

This was the chicken after I browned it and drowned it in the milk

 First I took the fresh chicken and fried that sucker up in olive oil and butter after I seasoned it with sea salt and pepper and kept turning it over in the cast iron frying pan until all the sides were nice and brown.

I transferred it to the red cast iron Dutch oven and pre-heated the oven to 375 degrees, threw all the ingredients above into the bottom of the pot, put the chicken in the center, and poured the milk over it!

That’s it.  Now I wait.  2 1/2 hours in the pot at 375 degrees….. lets see what comes out…..I’m going to make some mashed potatoes and pour that milk gravy right over it.

 

….or so I thought lol

What the hell is this??

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OK, so I checked out some pictures of other people trying this recipe and no one else’s looked like mine. Apparently that cast iron Dutch oven is like the terminator of food stuffs –put a chicken in and it disintegrates.  The chicken has the consistency of pulled pork –and that is not such a bad thing but it’s nothing like the recipe said it would be!

After forking off the chicken from the bone I was left with a bowl of bones (which I will use later for bone broth) and I found I had to add a bit of milk and filtered water to continue to cook the chicken on the stove top in order to scrape off some of the brown bits along the side which had a lot of the flavor –why let it go to waste?

Anyway –so now I have two meals for the price of one and it was probably the most flavorful chicken I’ve ever eaten.  It’s also healthy and all that garlic, which disintegrated, will probably stave off any disease for at least a week lol.  I served it with some nice organic, skin-on, mashed potatoes which I made with raw butter and raw sour cream and sea salt and cracked black pepper and I heated up some frozen organic peas from Trader Joe’s.

What pissed me off is that it’s really hard to get all the bones out –probably because it was a pretty small chicken –of course I did not get one bone in my plate but my husband did.  Murphy’s damned laws.  No cook ever wants the people they are serving to get the bones dammit.

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Anyway, it really was delicious but I probably won’t be making it again –there are just too many recipes in my future and unless something is so damned good that I need to eat it over and over, I usually try not to make the same thing twice.  So I’m giving this the one-time hat –not that I’ve ever judged anything by hats before or by how many times I’ll make them or will consider making them –but why the hell not? It’s a good idea! lol  This is nothing like my organic linzer tarts that I made for Christmas that I will make over and over again because they were like dying and going to buttery-raspberry-apricot heaven (and I have to make sure that I give them away because the ones that I didn’t give away are a permanent part of my fat ass right now lol)  –oh, here are those linzer tarts…..  I might not tell you how I made those or wait until next year lol

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UPDATE:

Remember part 2 of that chicken –the bone broth?
Well, I let it simmer on low all through the night and all day. About 18 hours.  I strained it –picked off the chicken pieces that were left and threw them in the broth.  Added whatever I could find in the house –so again, here we have Kitchen Sink Soup lol –maybe I should just name this blog “The Kitchen Sink”.

I added, fresh organic kale. Organic pinto beans.  Organic celery. Three large organic mushrooms –hell everything I use is organic so I’m going to stop saying that word and just assume it’s all organic.
Parmesan cheese, lemon juice, a little bit of apple cider vinegar, parsley, dill, lemon pepper, sea salt and cracked black pepper and left over black rice……. it’s simmering now.  This soup is so healthy we’re probably set with enough vitamins for the month of January with this soup alone :)
Going to eat it with some Kalamata Olive Sourdough bread and raw butter.  YUMMY!!!



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Gigi Bowman, Life, Liberty and the Pursuit of Clean Food

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Anyone Can Be A Great Cook With A Good Cast Iron Dutch Oven Pot

If you’re just getting married you might want to forego the crystal glasses that you may never use or the fine china service for 8 and opt for a good cast iron dutch oven pot.   A really good one can cost you around $250 or more.  I managed to find a great one at Marshall’s for $65 and I’ve been a great cook ever since :)  All it takes is good clean food, spices, and a little bit of love  –throw it all in the pot, turn the oven on, cover it and BAM!  Magic.  In my world it’s organic magic and no matter how much magic we eat we are losing weight at the Bowman’s ever since cutting out GMO’s and pesticides from our menu.  That’s right –we’ve got real butter, whole fat raw milk, cream, sour cream, raw cheese, soy free eggs and organic pasta as well as grass fed beef, organic pork and poultry and lamb day in and day out…. Kenny lost 25 lbs and I lost 18 lbs by eating good healthy whole food. <—NO DIETING!

Now for the pot…..mine is red and 7 quarts and I call this recipe below Kitchen Sink Pot Roast….. (in other words whatever you find in your fridge throw in the pot)

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1 Grass fed Beef Roast  –You choose the kind –you can get your grass fed meat from a variety of places. I recommend USWellnessMeats.com.  Reasonable, free shipping except for a $7.50 handling charge and you have to buy at least 7 lbs of food –not a hard thing to do, believe me. They deliver it safely in two days.  Amazing –the beef sausage is to die for.

Yukon Gold Potatoes, organic, with skin, quartered –I used about 6 small

2 large carrots, organic, with skin, sliced

1 small box mushrooms, organic, whole

1 beet, organic, peeled, cubed

1 Turnip, large, organic, peeled, cubed

Beef Broth, Organic, enough to cover everything

Red Wine –this wasn’t organic but I really need to go get some — use enough to satisfy you. Also, pour a glass for yourself :)

Kale, fresh, a handful

Garlic, organic

Shallots, organic

Lemon Juice, organic apple cider vinegar, Salt & Pepper < –these were my choices for flavor –you can add what you like.
No one should follow recipes to a t –it’s stressful and nothing is ever perfect. Remember, most recipes are someone else’s opinion.  Add your own stuff!  Make it your own!

Brown the meat on all sides in some olive oil with sauteed garlic, shallots and s&p.  There was no grease to throw out because there never is with grass fed beef.  Take out browned beef and set aside.  Add broth and wine and heat on low until you get all the brown bits of the meat off the bottom and sides of pot and  you also have some of that garlic and shallots floating around in it too.  Add all of the ingredients, whatever spices you desire and place the meat on top.  Cover and let simmer on stove for about 2 or 3 hours while your watching TV or yapping on Facebook. I might have stirred it once during that time.

When you are ready, take the cover off.  HOLY COW!  Did you cook that? It smells like heaven, the meat falls apart with your fork and all those beautiful juices blended together are completely organic and nutritious. I let it simmer on the stove for like 15 minutes more with no cover to naturally thicken the juices. I think it’s best to serve over rice so you don’t waste a drop of that yumminess and the rice sops up all the juices –I made black rice which is creamy, yummy and nutritious.  Some sourdough bread (sourdough bread is fermented and if you’re going to eat bread –this is probably the best kind) and raw butter –which I never refrigerate. I’m not dead yet lol

Kitchen Sink Pot Roast

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Black Rice

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YOU are a great cook!  Hurry, go and get a good dutch oven pot :) –ahem, Valentines Day is the next holiday on the hit parade –who needs jewelry when you can have this!!

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Gigi Bowman, Life, Liberty and the Pursuit of Clean Food

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Don’t Throw Out That Sour Raw Milk! — And Why You Should Be Drinking Raw Milk Instead of Dead Food

What do you do when your milk goes sour? You throw it out!  It’s awful, it smells and it’s enough to make you barf if you accidentally pour it into your coffee. “Pasteurized milk is dead food –there are no enzymes or probiotics present and the only thing you can do with it is throw it out.” says Sarah, the Healthy Home Economist.  But what do you do when raw milk goes sour?

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First of all, in most states raw milk is illegal, go figure. That is how the government seems to work –the good things are illegal and the foods that poison us are available in abundance.  I live in New York where raw milk is not illegal, though I must get it directly from the dairy farmer (this is about the only thing good about living in New York, lol) so I am lucky to have the choice of drinking raw milk. When raw milk goes sour, or clabbered, it is safe to drink. It is also nutritious because it is loaded with enzymes and probiotics.  When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste sweet.  Go ahead….drink it if you like but the list of creations you can make from soured raw milk is endless from kefir to yogurt to baking biscuits! –today I made quiche.

Since my house is already an organic/GMO free household I had a lot of the ingredients I needed hanging around in the cupboard when I noticed my milk had soured so quiche was the best choice for what to do with my chunky, gross looking, sour raw milk.  I probably could have taken the time to whip up a nice crust but I just didn’t want to.  It’s New Year’s day today and I didn’t think any stores would be open but when my husband and I took a drive around town to pick up a few things I saw that Wild By Nature was open and I was able to pick up an organic Wholley Wholesome pie crust, 2 for $4.50, which is pretty reasonable, and a bag each of organic spinach and organic broccoli rabe.  I like to use frozen spinach when making quiche because it makes my life easier –did you ever notice HOW MUCH fresh spinach you need to cook in order to equal a 10 oz. bag of frozen spinach?  Hey, I love to cook as organic and clean as possible but I also try to cut cost whenever possible –certain frozen organic vegetables, like spinach, are worth using. So with what I had hanging around the house, including my two cups of curdled milk, I managed to whip up a broccoli rabe and cheddar quiche and a spinach, mushroom and bacon quiche.

These ingredients are what I had in my house –you can make a quiche with whatever you find in yours. The bottom line is you need 4 eggs, a cup of cheese and a cup of sour milk –or you can use regular milk if you like as well but the purpose of this article was what to do with that awful looking raw milk in the fridge with all the nutrients and I would NOT recommend using sour pasteurized milk –throw that out in the garbage where it belongs!

Spinach, Mushroom & Bacon Quiche

Pie Crust (homemade or store bought if desired)

1 bag of organic frozen spinach 10oz or an equal amount of fresh if you are able to)

4 large mushrooms, sliced and sautéed in a little olive oil with garlic, green onions, and shallots

3 slices of bacon cooked and minced

1 cup of raw white cheddar cheese (use whatever cheese you can find in your fridge)

1/3 cup of Parmesan cheese

4 soy free organic eggs (this is my choice but regular eggs will do too)

1 cup of curdled raw milk

Sea salt and crushed black pepper

  • Preheat the oven to 400 degrees then place the pie crust in the oven to bake for 10 minutes.  Make sure to poke some holes in the bottom of that crust so that it won’t rise in the center and explode.

Lower the oven temperature to 350 degrees.  After letting the pie crust cool a bit place the spinach (thawed and well drained) on the bottom of the pie crust. On top of the spinach layer the sliced mushrooms that have been sautéed in a little olive oil with the garlic, shallots and green onion. Next layer the freshly cooked and still warm bacon bits.  Lastly, layer the cup of cheese on top making sure to spread everything evenly on the bottom of the pie crust.  Then slowly pour in the 4 eggs and curdled milk that you previously whisked together. Pour it slowly and let it be absorbed by the mixture in the pie crust little by little. Sprinkle the top with some more Parmesan cheese and salt and pepper and place in oven to cook for 45 to 60 minutes or until toothpick comes out clean and it is nicely browned on top.

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I made two quiches because I had two cups of curdled raw milk.  The other one had broccoli and cheddar –there were less ingredients but the broccoli took up a lot more space than the spinach.  I managed to use every drop of the egg/milk mixture in each quiche.  I was careful and there was no spillover in the oven!

Anyway, this will last in my fridge a few days and everyone will be able to grab a healthy organic lunch or snack that is filled with nutrients from curdled milk that ordinarily would have been poured down a drain.  That would have been sinful. Now I have a sinful duo of tasty quiche instead!!

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Spinach, Bacon & Mushroom, left
Broccoli Rabe & Cheddar, right

Gigi Bowman, Life, Liberty & the Pursuit of Clean Food

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