Archives for the month of: July, 2012

The foodcation of champions continues! After frolicking the dogs on the beach this morning, we came home to craft an impeccable meal.

Returning home we decided to make sprouted bagels with raw cultured butter and avocado (yay, fats of all kinds!), omelets with local pastured eggs (from yesterday’s farmer’s market), organic tomatoes (also from the market), avocado, onions, and raw cheese cooked in raw butter. Not to mention, topped with sea salt!

Because every meal, including breakfast, should be finished with a little something sweet, I made an oven pancake with organic blueberries and peaches (from yesterday’s farmer’s market), pastured eggs (from the market, too!), sprouted flour, raw milk and butter!

Oven Pancake


1 tablespoon butter (preferably raw cultured butter)

1/2 cup milk (preferably raw whole milk)

1/2 cup flour (preferably sprouted whole grain or I use almond for gluten-free)

2 eggs (pastured, free range)

1 organic peach*

1/2 cup organic blueberries*

cinnamon to taste*

raw cane sugar to taste*

Put it Together:

Step 1. Preheat oven to 475 degrees Fahrenheit

Step 2. In a bowl, combine milk, flour, and eggs. Mix well.

Step 3. Slice peaches and rinse blueberries.

Step 4. Butter and arrange peach slices and blueberries in pie dish.

Step 5. Pour mixture over fruit in pie pan.

Step 6. Sprinkle cinnamon, sugar, and small pieces of butter on top.

Step 7. Bake in oven for 20-25 minutes or until top and bottom are brown.

*Note: Fruits and spices may be substituted for savory ingredients and butter topping substituted for cheese (fat on top guarantees a good brown top).


I am so pleased to write to you from Rehoboth, DE! Not only is it fabulous to be away at the beach, but it is even more fabulous to be at the beach with my friends from Weston A. Price!

Last November I met two girls (cousins) at the conference and we hit it off. Now, we are reuniting for three days at the beach and to eat as much butter as possible!

After hitting the beach this morning, we followed that by a visit to the Rehoboth farmer’s market.


It was such a great farmer’s market with tons of fresh organic produce and locally raised meat and eggs, too. We chose to get tomatoes and fresh sour dough bread to take home for lunch, but of course we also ate plenty of yummy, fresh, juicy samples and delicious decaf orange chai iced tea. Delicious!


After the farmer’s market, we came home to make lunch as good Weston Pricers do– with lots of butter! Lunch consisted of the fresh sour dough bread and tomatoes from the market along with raw milk colby cheese and raw cultured butter from my farmer in Pennsylvania. (Two of us picked up an arsenal of raw dairy products on the way into town.) All of these delicious, wholesome products resulted in combining to make the perfect grilled cheese with tomato.


And the finished product had to be eaten with naturally fermented pickles and mango kombucha!


A wonderful first day of vacation with two, wonderful milk smuggling girls!