We officially launched our business on November 19th, meaning that I uploaded our on-line store to our website: www.primaltraditions.com Then we left the next day for vacation. So many of my original vendors were not able to supply me with all of the items I wanted to order. This lead to me having to search out more vendors. The good thing that came from that was finding more great products that I will be stocking. I have finally begun to place orders for product, and can happily say that everything is on its way. Phew!
We made a point of eating whatever we wanted while we were on vacation (it was the Thanksgiving holiday)and did come home with our clothes fitting heavier. It feels good to be back on track again with our eating habits.
While we were in California visiting our daughter and son-in-law, Monica & Dan, we visited their incredible Santa Monica Farmer's Market. Aside from lots of great foods for our Thanksgiving dinner, I also came across the most amazing dates. I bought a 1 pound bag of them and rationed them out on a daily basis. I was able to track down the owner yesterday, Dates by Davall, and placed an order with him for 16 pounds! Dates are like candy, but only better. They are a nice source of potassium and majorly satisfy any cravings you may have for sweets. At this time of year, with so many "goodies" around, it is nice to have healthy options.
My newest mission is to find a recipe for Real Eggnog. I think I finally have one. I will be experimenting later today. When I picked up our raw milk for the week, I got an extra dozen of eggs. I will post the recipe later if it turns out the way I am hoping.
In other news, I got to experiment with the Mesquite flour that I bought while I was in CA. It is a low carb/glycemic index flour, that is also used as a sweetener. Last night for dinner I made a primal version of Sweet Pork Carnitas that I served over a large dinner salad. The recipe did not turn out as I had hoped, but it wasn't because of the mesquite flour. One of the ingredients called for was dark brown sugar. I really did not want to have to add any conventional sugars, so I tried using Lo-Han. That gave it the sweetness that I wanted, but not the richer, heavier or earthy flavor that molasses brings to brown sugar. That is when I got the idea to try the mesquite flour. It worked perfectly! I was really happy with the taste. I plan to do some baking later in the week and will be tweeking some of the recipes. As I find new ways to use it, I will keep you all posted.
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