If you are asking yourself why I use raw cow's milk in all of my recipes...you would not be the first person to do so. If you are put off by the thought of drinking raw, unhomogenized milk...you would not be the first. If you have never heard of raw milk...you are definitely not the first.
I have hated milk my entire life. Since I was a small child...as far as I was concerned it was not an option. The texture alone was enough to do me in. I would cook with it sometimes and that was about it.
Then I began buying raw, unhomogenized, unpasteurized milk...and I became milk's biggest fan!
Imagine that when you drink a glass of milk, instead of tasting something that resembles white water depleted of nutrition and full of chemicals and hormones, you instead get a mouth-full of delicious, nutrient rich, full of life, lusciously creamy milk! The taste difference alone would have been enough to switch my entire family to raw milk.
But the taste had nothing to do with that decision!
No...I switched my family based purely on the health benefits alone. Raw milk seems to me to be something of a super-food. It is full of "healing" properties. It's nutrient density is through the roof. It offers proteins and enzymes that are near impossible to find anywhere else. Not to mention an over-abundance of vitamins, minerals, healthy fats, and beneficial bacteria.
There is always the question of raw milk safety. Do you know what I hear almost every time I tell someone I drink raw milk? "That stuff will kill you!" or "They invented pasteurization for a reason!"
I will tell you, I have researched this topic to death. My personal opinion is that the good so far outweighs the bad that there is no question as to which milk is more fit for drinking. From what I have found anyone saying that raw milk is more dangerous than pasteurized has been severely misinformed. For instance they do not take into account that quality raw milk has it's own God-designed system of sterilization. They do not take into account that a steady diet of grass-fed raw milk boosts your immune system so much that worrying about the germs in it becomes laughable. They do not take into consideration that all outbreaks of salmonella in the past few decades from milk were from pasteurized milk.
Remember, not all raw milk is the same. Healthy, quality raw milk only comes from cows that are kept in clean organic green pastures...they eat only the grass they are on...they are never injected with hormones or chemicals...and they are tested regularly for superior health which in turn gives superior milk.
Please check out the following links for more in depth information on raw milk.
Also, feel free to visit the sight for Heritage Dairy Farms where my family and I buy the best milk we have ever tasted!
Well...to be honest...there is not a lot to say about this recipe. Mainly just that it should be a staple food in every God Food Kitchen! (You know...just like bread used to be.) I will post the base recipe here but please, please do me a favor and play around with it. My friend, Sheila, loves adding cinnamon. I called her a genius when she did! You can add anything from fruit to spices...you can even eliminate the sweetener and vanilla, and add herbs and sea salt and you will have yourself little tiny personal cheese balls!
Vanilla Bean Cheesecake Balls (Advanced Plan)
Free of: chemicals, hormones, sugar, and grain
Full of: good fat, calcium, folic acid, Omega 3 fatty acids, fiber, antioxidants
¼ lb walnuts
¼ lb pecans
Pinch of xylitol
Pinch of sea salt
3 -8oz pkgs organic cream cheese
¾ cups xylitol
5 drops stevia
1 Vanilla Bean
Coconut oil to grease hands
Place nuts, pinch of xylitol and pinch of sea salt in food processor. Process on high until it resembles graham cracker crumbs.
In a large bowl or standing mixer place Cream Cheese, Xylitol and Stevia. Mix on high. Cut vanilla bean in half lengthwise and scrape Vanilla Bean with a knife. Place Vanilla Bean in bowl with cream cheese mixture and mix on high until all ingredients are smooth. If using standing mixer you might have to scrape sides in several times to assure that xylitol and stevia are distributed evenly.
Cover hands with Coconut oil. Take cream cheese mixture and roll into balls the size of a doughnut hole. Drop in nuts and cover. Place all of the balls into a rectangle baking dish. Cover and place in refrigerator until firm. For a delicious frozen treat store these in your freezer instead. Serve on platter with whole strawberries for color. Yeilds 24
Note: You can use any nut that is on the healing diet…ie macadamia, hazelnuts, almonds etc. These would also be great covered in toasted coconut flakes.