Friday, April 22, 2016

Cooking with Quail Eggs!

Have you ever had a quail egg before?  I'm guessing your answer will be no, as they are not something you commonly see at the grocery store!  But if you have had quail eggs and are familiar with them, then you know they are extremely nutritious and good for you!

Quail eggs are pretty much chicken eggs on steroids.  Their nutritional value is three to four times the amount of chicken eggs!  Rich in antioxidants, essential fatty acids and vitamins, this food is great in providing immune support and anti-inflammatory effects.  Quail eggs do not have bad cholesterol, sugar or carbohydrates, which make them an excellent choice for any individual, especially diabetics and those who are looking for another source of protein.

Quail themselves have a very high body temperature, which prevents them from harboring salmonella and other harmful pathogens.  They are a great choice for those with egg allergies and sensitivities (like me!), as many people who cannot have chicken eggs find that they can tolerate quail eggs!

In a recent study in the journal of Food Science & Nutrition, it was found that quail egg consumption has profound and efficacious results in regards to those who suffer from allergic rhinitis  In this condition, people often had environmental allergies that cause them to experience runny nose, sneezing, and watery/itchy eyes.  Fifteen minutes post-consumption of quail eggs there was a minimized allergy-related symptom response.  You can find the article at

Raising quail and consuming their eggs has been routine for our family for this past year, and we love it!  My husband takes care of our pasture-raised, organic-fed quail, and I run the business side of things.  We just started sharing our quail eggs with others and came to find out they are very popular in other cultures and Chinese medicine for their multiple health benefits.  We like to consume them daily, and I give them to my son.  I call them "baby eggs" because they are so much smaller than regular chicken eggs!

These eggs can be consumed raw, and that is how my husband consumes them.  While they work best when eaten raw, you can mix it with orange or pineapple juice to make it more palatable.  Otherwise I prepare just like a regular egg and we have used as a topping on burgers, as part of egg salad, and in other recipes.  We try any way we can boost the nutritional content of our food!

To learn more about quail eggs and their availability and pricing, you can follow our Tuttle Family Farm page on Facebook or email us at  These eggs cane stored safely in the refrigerator (when washed) but have delicate shells so need extra care when handling.  I encourage you to find quail eggs by you and give them a try!



Saturday, April 2, 2016

Springtime Cabbage Salad

Cabbage.  I actually had never used one or cooked with one till about 2 months ago.  Previously, my familiarity brought back memories of corned beef and cabbage around Easter.  I never really cared for either foods!

So when I started regularly getting cabbage with my local organic produce veggie boxes, I knew I needed to learn more about this veggie and how to use it.  First, I made homemade sauerkraut. This fermented food can serve as a yummy probiotic that can be added to salads and sandwiches.  I found it easy to add to seaweed and lettuce protein roll-ups.

Then I decided to make a slaw.  We all know and love cole slaw.  A staple of the American "picnic," this food tastes great, but as you can probably guess, it is not very nutritious.  Most store-bought slaws are slathered in mayonnaise filled with unhealthy fats, soy, and other genetically modified (GMO) ingredients.  There are fortunately some great alternative mayos out there, but they can be a pitfall if you are trying to avoid eggs.

Fortunately,  I discovered it is very easy to make a homemade slaw and even with just a few ingredients you can get a great tasting salad that is very filling too!  This is especially great because cabbage is very nutritious for you.  It's high in antioxidants, Vitamin K, Vitamin C, and is also anti-inflammatory.  It is usually a more affordable organic vegetable that can be very versatile in the kitchen, whether steamed or used for salads.

I love this slaw I created today that was easy to whip up and will last us many meals.  Check it out and enjoy!

Springtime Cabbage Salad (GF, DF, paleo, AIP, GAPS)

1 medium head green cabbage, coarsely chopped
10 radishes, chopped
3 granny smith or other tart apples, chopped
1 medium green onion, chopped
1 stalk celery, chopped
1-2 tbsp lemon or lime juice
2 tbsp EVOO
1 tbsp balsamic vinegar or coconut aminos
1/2 cup pomegranates or chopped orange, optional

Mix all ingredients in a bowl and stir well.  Serve immediately or refrigerate.