This is an article written for our website, www.fairhillsfarm.com.  It is featured under the page, "Nurturing The Generations". 

12 years ago my parents gave us Kitchen Specialties Whole Grain
Flour Mill from The Urban Homemaker as a Christmas present.  I
began to experiment with grinding wheat into fresh flour and learned
how to make whole wheat bread that didn't come out like a cement
brick!  I found the white winter wheat was lighter in texture and taste
and was quite delicious fresh out of the oven with creamy butter.

At about the same time we began to eat brown rice instead of white
rice.  At first,  I mixed white rice in with the brown in order to "ease" us
into accepting the brown rice taste.  I found a rice cooker to be
indispensable here, because some how the rice stainless cooker
makes it just right.  I used a stainless steel one from The Urban
Homemaker.

We all prefer brown rice now.  Some of my children love Amanda's
Italian dressing sprinkled on it, but it is delicious with butter and
some sea salt.  If you want a special rice, make some brown rice in the
rice cooker or on the stove, and add 2 teaspoons of turmeric to the
water.  When the rice is finished, add butter and salt to taste.  Guests
won't even know it is brown rice!  It is a wonderful yellow color.

Along with learning to grind my own flour and make brown rice
instead of white, we began to make an effort to eat fresh fruit like
bananas and apples, and a raw vegetable like carrots or lettuce in a
salad, and at least one cooked vegetable with suppers.

We didn't do anything big and drastic, but little by little made
improvements to eating more whole, unadulterated foods, which
ended up tasting more statisfying.

Butter is such a wonderful food.  Of course, the best butter is from
healthy, grass-fed cows that spend lots of time on pasture in the fresh
air and sunshine.  We put butter on bread, on rice, on noodles, on
cooked vegetables and in desserts.  For more information on the
health benefits of good butter, go to the Weston A. Price website.  
Butter actually helps the body absorb the nutrients in cooked
vegetables, so that is a good reason to go ahead and add butter to your
veggies!

Some of our favorite breakfasts at Fair Hills Farm are pancakes or
waffles and maple syrup and sausage on the side, grits and fried eggs
or freshly ground oatmeal soaked overnight in lemon juice and water,
and cooked up with apples and cinnamon.  Oatmeal is actually easy
and fast on busy mornings, and is very nourishing.

Another quick breakfast is toast from homemade bread with jam or
sprinkled cinnamon and sucanat with honey.  We use Savannah Gold
dehydrated can juice and honey crystals (formally known as sucanat
with honey) from The Bread Beckers.  We have replaces white sugar
with the Savannah Gold crystals.  I use it to sweeten our iced tea,
coffee and baked goods.  It tastes pretty much like the "sugar in the
raw" products.  It does not have a strong taste at all.

Sometimes I make blueberry muffins or biscuits.  The Bread Beckers
have a great little recipe book available on their website.  I use the
muffin recipe in that book and have adapted it some to suit our tastes.

We began to make our own salad dressing a few years ago when I
noticed one of my daughters broke out around her lips when she ate
store-bought Ranch dressing.  So I took plain sour cream (like the
Daisy brand) and added dried minced onion, chives, garlic salt and
some dill or celery salt.  I added some milk to thin out the mixture a
little.  It is easy, cheap and tastes great.  This is good on salad and for
dipping carrots in.