Reviving Traditional Foods
Four Thieves Vinegar can cure the plague, at least, that’s what French folklore teaches us. And while I can’t comment on the veracity of this statement (and, no, it hasn’t been approved by the Food & Drug Administration), I will say that in every little garden whether it’s an expansive lot on a farmstead, a [...]
Foods for fertility – roe and wild-caught fish, fermented cod liver oil, liver, oysters and butter – represent nutrient-dense solutions for couples who are struggling to conceive, planning to conceive and for mothers who wish to nourish her child in the womb. Prior to the advent of industrial agriculture and the processing of food, these [...]
Gluten-free chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago. A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food [...]
The Scholarship winner has been chosen among over 75 applicants, and we wish to congratulate Kim W. and her ex-husband who will be participating in Real Food for Rookies. If you’re interested in participating: register for the class and enter the code NourishedDeal at checkout for 15% OFF. There’s a lot of talk about real [...]
In the coming months, as my husband and I begin really focusing on trying to conceive our second child, we’re focused on maximizing the nutrient density of everything we put in our bodies. And for us, and for many of you, that means that our primary focus will be on minimizing grains and concentrating on [...]
While the traditional foods movement seems to focus heavily on the inclusion of high-quality, pasture-raised meat and dairy products and is, indeed, a largely animal food-based diet, that doesn’t meant that it offers no guidance or dietary wisdom for vegetarians. Indeed, there’s a lot that vegetarians can glean from the traditional foods movement and, in many ways, the practices advocated by traditional foods enthusiasts and organizations like the Weston A Price Foundation and the Price Pottenger Nutrition Foundation might prove even more important for vegetarians and vegans who rely on grains and legumes for much of their foods. From soaking and souring grains and legumes to fermenting veggies and eating healthy fats, here’s five things that vegetarians can learn from the traditional foods movement.
Kelly the Kitchen Kop guest posts at Nourished Kitchen where she gives her take on the USDA Food Pyramid. She writes about championing butter, USDA food recommendations and how to truly eat healthy.
Weston A Price, a Cleveland dentist who, when challenged by rampant tooth decay and the considerable physical degeneration of his patients, left his practice and traveled the world researching the dietary practices of peoples consuming processed foods and those consuming an unprocessed, native diet, and the non-profit nutritional advocacy group named in his honor – [...]
Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis. While sprouting grain requires extra attention and, like many aspects of traditional foods, [...]
As my long-time readers know, we do not follow a paleolithic or primal diet at Nourished Kitchen (I just can’t give up fresh cream!), but I value the insights gleaned from this lifestyle choice and believe it has enormous and calculable value to a modern population. What is comes down to is this: for [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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