Nourishing Traditions Giveaway
Posted on
December 19, 2013
by
Amanda Holliday
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Today we want to share a book that is a classic in the Real Foods movement. Written by Sally Fallon Morell, co-founder and president of the
Weston A. Price Foundation, Nourishing Traditions is an incredible resource. Part cookbook, part food encyclopedia, it's filled with
hundreds of recipes from around the world, plus food research, meal plans, quotes, commentary from nutrition experts, food stories, and history of specific ingredients and preparations. There's even a special section on feeding babies.
And since you're label readers, you'll also appreciate the sections called Know Your Ingredients, which calls out what's actually in that Hearty Cup 'o Noodles and other popular packaged foods.
Here's a little sample of some of the recipes you'll find inside:
- Butternut squash puree (put it in a Little Green Pouch!)
- Whole grain banana bread (with the flour soaked in buttermilk to inactivate phytic acid)
- Fermented ginger & carrots (it's surprisingly easy to make fermented foods)
- Plum sherbet (sweetened with real maple syrup)
- Homemade buttermilk (a natural probiotic)
- Chicken with sweet and sour sauce (nope, no Red #40 or MSG)
And now, you can win your very own copy of Nourishing Traditions. All you have to do is head over to our Facebook page and comment on the giveaway post. We will choose a winner Friday morning, December 20th.
More wisdom from Nourishing Traditions:
...on healing micronutrients
"Asparagus is a good source of rutin, a substance that prevents small blood vessels from breaking."
...on the wisdom of food traditions
"Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, bread, cakes and casseroles....[it's important to soak grains because] Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption."
...on food and culture
"Mark Twain once called cauliflower a 'cabbage with a college education."
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Sally Fallon Morell
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Here's a little sample of some of the recipes you'll find inside:
