Before we talk about the cooking chapters, let’s review the introduction, kitchen tools and measuring guide sections that start the book off on the right foot. They are helpful for parents and children alike. Update: We made some fermented peppers and sat the jar on the counter. Well, after three days nothing happened. I called Lisa and she said to leave them on the counter for ten more days because it takes longer to ferment in cooler weather. So my husband put a heat lamp on them because nothing was happening. The next day the water in the jars rose, and there were a few bubbles. So a few days later we took a jar over to Lisa’s. She took one out and ate it. Said it was getting there, but it wasn’t tart enough. Maybe two more weeks, but I could keep tasting it and see how I like them. I was afraid of botulism, but she said that the whey prevented that from happening. So make sure your whey has live culture. Note: You may have to use another jar, a pint one. I say thins because ours overflowed. So after mixing up the liquid, etc. I poured the mixed into both jars, covering the peppers. Place whole peppers in a quart jar. Mix other ingredients in a bowl, and then add to jar. The liquid should cover the peppers and be one inch below the top of the jar. Screw on the lid and keep at room temperature for 3 days; then refrigerate.

Nourishing Traditions - Sally Fallon PDF | PDF - Scribd Nourishing Traditions - Sally Fallon PDF | PDF - Scribd

Nourishing Traditions is more than a cookbook–it’s an education that will lead you to “cook with pride,” as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real “joy of cooking!” The sections on fermenting foods also really resonated with me. In our quest to make foods more convenient we have lost many of the preserving techniques that make foods nutritious. For instance, soaking our whole grains, nuts and legumes neutralized phytic acid (which prevents our bodies from absorbing the majority of the vitamins in the grain), as well as increases the general digestability of the grain. All those happy bacteria get in there and basically start to break it down for you! Isn't that nice of them? :D

This is another good foundation book if you're looking at eating traditional foods. She talks a lot about culturing foods to encourage enzyme growth which promotes good digestion and gut flora. This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.” That leads to the last thing that really makes sense to me, which is the idea of beneficial bacteria and having a balance in your body rather than trying to scour everything with purell. If you have a well built up colony of bacteria in your system they will be there to compete with the bad bacteria for space and be your defender! The egg chapter rounds out with delightfully illustrated recipes laid out in simple numbered steps. (I find the simple, illustrated recipe layout to be the best feature of this book—children will be able to follow along easily and with much enjoyment.) Recipes in the Incredible Eggs! chapter include Mexican scrambled eggs, hard and soft boiled eggs, deviled eggs, egg-dipped French toast, pizza omelet and eggnog. The authors chose the recipes well. Think of your children grown up. If they know how to cook eggs in all the ways this book teaches, they’ll be perfectly ready to prepare any essential egg dish for their own future families. I am a vegetarian, and it's important to note that Fallon does not endorse vegetarianism, nor is the text limited to meat-free recipes (by any means!). Nonetheless, both the meat and meat-free recipes are numerous and fascinating. I took a brief break from vegetarianism a few years ago, and this was my reference for the transition.

Nourishing Traditions, The Cookbook that Challenges Nourishing Traditions, The Cookbook that Challenges

Nourishing Traditions begins with a section about nutrition that I recommend as much as the recipes that make up the bulk of the book. Probably her most adamant position is that about the importance of saturated fats in a healthy diet. (Similarly, this book takes a strong stance against trans-fats; it was published before the mainstream anti-trans-fats revolution a few years ago.) She favors pro-biotic fermented foods just as highly and opens the book's recipes section with instructions for fermenting dairy and vegetables.In brief: she advocates whole foods, healthy fats, plenty of meat, lots of cooked vegetables, lots of whole grains, lots of fermented dairy, and lots of fermentation in general. I heartily approve of her general cooking philosophy (although I have no objections to vegetarianism, as she does), but I don't approve of her premises or her strictness. Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Nourishing Traditions: Sally Fallon, Mary Enig: 9780967089782

Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products! I had hoped that she would have elaborated on her information and covered all the facts, not just her side. For example, her information on Chinese having larger pancreas, therefore being able to eat more rice than most of us ever would want to, wasn't elaborated on. They have a larger pancreas b/c they develop one over time. They aren't born with a larger one. However, she left that fact out. Update: This book deserves 3.5 stars. I enjoyed her information on history of food and history of food in different nations and many recipes. Of course, I think that eating real food, not processed, does help prevent many a disease and does contributes to better over-all daily health. I also do think soaking grains is helpful. I appreciated that she made it clear that we, in America, need more cultured food in our diets. However, some of her information irked me. I do believe that there are many illnesses that were not properly diagonsed years ago (or the disease did not yet have a name), therefore, it seems that some diseases are on the rise, when, in fact, modern medicine enables better, earlier diagnoses. She states that some diseases were almost unheard of before modern food and I find that a little hard to believe. Obviously, food allergies and type II diabetes, most likely, play a huge part in eating poorly, however, I don't buy her extremist approach about disease and food. I think food plays a huge part, however, there is more to it than that (environmental, genetics, etc) and she didn't elaborate enough, in my opinion. Keep her words in mind as we take a tour through the lie-flat-on-the-counter, spiral-bound, full-color, charmingly illustrated book.Sally is also the author of Eat Fat Lose Fat (Penguin, Hudson Street Press, 2005), co-authored with Dr. Mary Enig and Nourishing Broth (Grand Central, 2014), co-authored with Kaayla T. Daniel, PhD, CCN.

Nourishing Traditions! - Nourishing Traditions Welcome to Nourishing Traditions! - Nourishing Traditions

I came upon this book three years ago at Barnes and Noble. I read it, sitting in the bookstore, leaning against the bookshelves over the course of a few weeks, while my kids were at preschool for an hour. Fallon puts together a very interesting book though she isn't an anthropologist, a researcher, or a very good chef (though some of her salads are delicious). Nourishing traditions : the cookbook that challenges politically correct nutrition and the diet dictocrats In our own home, I try to soak my grains more than half the time and avoid refined sugar. However, at family and friends, I relax about it. I'm not going to tell my kids they can't have cake made with refined sugar and/or HFCS when all the other kids are. I hope that when they are older, what I teach them at home will guide them in making wise choices. While it REALLY bothers me that some parents are clueless about eating smart, I can't always control what my kids eat outside of the home w/o causing some sort of scene or possibly offending our hosts. Reading this book, you get the feel that you have to become an absolute food nazi and I think that, barring an extreme health issue, eating well 90% of the time and encorporating good eating habits, etc., in our children is probably good enough. If you're a gourmand, her most unusual recipes are certainly the reason to buy this book. She provides excellent step-by-step instructions for daunting projects like sourdough, sauerkraut, kimchi, various chutneys, and raw meat appetizers. She also includes recipes for obscure and old-fashioned dishes and drinks like small beer, liver and onions, and Yorkshire pudding. She does not always do justice to non-European dishes; sometimes it's her fear of heavy flavoring, and sometimes she just seems to miss the point. Most importantly, though, you can gain a real, nuanced understanding of fermented foods and traditional cuisines through her notes--as long as you ignore some of the more wingnutty bits and supplement with your own reading. Lisa makes the best soft chervil goat cheese with chives and garlic. And the other day she gave me a jar of her homemade fermented Anaheim peppers. “It would be good with eggs,” she said. I took it home and made my special scrambled egg dish that consists of 2 eggs, beaten with some milk, then scrambled in olive oil. Next, I slice up some tomato, avocado, and then I add some of her cheese, but I do not cook them. Well, this time I sliced up some of the fermented peppers and added them. I was so in love with this meal, with the added peppers, that I had it again that day for lunch.Sally Fallon Morell is best known as the author of Nourishing Traditions®: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. This well-researched, thought-provoking guide to traditional foods contains a startling message: animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats By Sally Fallon Slow Cooker Beef Bone Broth Recipe (+ Bone Broth Benefits and Facts!) on Bone Broth and Lead Contamination: A Very Flawed Study in Medical Hypotheses