Aug 18 ,2015 WRITTEN BY admin

Nutrient Dense  Meal “Good broth will resurrect the dead,” says a South American proverb. A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of  beef, chicken and fish builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces. Rich homemade broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for … Read More

Take a Walk Through Your Pantry: Replace One Thing!

Aug 14 ,2015 WRITTEN BY admin

TIP: Try adding natural sweeteners like prunes, dates, figs cut into yogurt, porridge or smoothies instead of sugar. GET RID OF: High sugar drinks like: Artificial (and from concentrate) fruit juices, sodas, protein drinks with long shelf-lives. These are high in refined sugars, fructose corn syrup, artificial sweeteners, colors, flavors and preservatives. Today’s sugar consumption in North America is at 150 lbs/person/year. That’s SIX times the amount used 100 years ago! REPLACE WITH: Beverages with short shelf-lives like fresh pressed fruit and vegetable juices and whole raw milk. RULE OF THUMB: The shorter the shelf-life the longer your life! Eat fresh foods! Swap conventional sodas with Kombucha, a sparkling, fermented wonder drink! *More in our next article.* Brought to you by Jasmin Schellenberg & Melanie … Read More

Fat is bad for you: WRONG!


Saturated fats from grass fed animals, coconut and palm oil and cold pressed olive oil are good-mood-fats! They are high in omega 3 fatty acids our brain needs to function. They are high in antioxidants, and help maintain our ideal body weight! Only in the last 60 years we started using vegetable oils, margarine, shortening (high in omega 6). Simultaneously we witnessed an increase in depression, heart disease and cancer… Vegetable oils are unstable, turning rancid quickly (deodorization removes the smell). Rancidity means oxidized. Vegetable oils have their natural antioxidants removed by processing. Since the vegetable oils do not satisfy us we tend to over eat looking for the satisfaction we cannot get from these fats. Conclusion: Use whole milk, cream, high fat cheeses, eat … Read More

Pasture to Plate’s Guide to Choosing a Steak



Our beef is grass fed and grass finished, meaning it is never fed anything but wild grasses and organic hay grown on-site at Rafter 25 Ranch. Grass-fed and -finished beef is not as heavily marbled as grain-fed beef, which means there is not as much visible white fat streaking through the muscle tissue. Our beef is dry-aged for 14 days and then wet-aged for a minimum of 7 days; this enhances the flavours and allows natural enzymes to tenderize the meat. All meats should be tempered before cooking. This means bringing the meat out of the fridge, unwrapping it, and allowing it to come to (or close to) room temperature before applying heat. Twenty to 30 minutes is usually sufficient.