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For all the BB families enjoying a Nourishing Traditions lifestyle please post your experiences, ideas & recipes here for all to learn from and enjoy.
Nourishing Traditions by Sally Fallon is a nutritional encyclopaedia as well as a source of empirical wisdom passed down through the generations from earth's ancestors. It is a wonderful source of recipes, true to their traditional heritage and I'm sure everyone can experience some wonderful healing from following the principles in this book.
Hopefully come August I can properly join this thread....waiting rather impatiently to get back home and start lol!
I think nourishing traditions rocks!! Good, clean food. I just started watching Food Inc. the other night... only 10mins in so far but there was a great line that in the past 50 years our food has changed more than it did in the previous 10,000 (or something like that- I'm paraphrasing). I love how NT helps you prepare food how it should be, in it's most natural and nutritious state.
We prepare a lot of our food the NT way- lots of lard, broth, organic meats etc. But we're grain free so we skip all that bit for now. Once we come off GAPS we'll go full NT but it's a couple of years away yet :D
This thread has got me intrigued, going to see if I can borrow this book from the library
I am really keen to follow along with you guys ;)
I have borrowed the NT book from the local library a number of times - keep having to give it back! I did get some really great tips on making stock that got me rolling and I am itching to make more headway. I think it might be time to invest in my own copy.
Can I ask those of you with the book, what is your fav recipe?
I have the book but it's packed away at the moment. I'm trying to eat more fat, less sugar and grains. I make my own chicken stock using organic chicken. Not quite there yet.
I am really intrigued by this. I grew up with 'traditional' food. My Mum only used lard, we ate what would now be considered frightening :lol:
Gravy was made from the meat juices of the roast that had just cooked, then adding some cornflour, schnitzels were deep fried in lard after she had bashed them about and crumbed them with her own crumbs, lard was used over and over, she would keep a pot on the stove. Yorkshire pudding was cooked in lard. Her stew and dumplings was amazing!
We ate alot of vegetables as well, cauliflower and cheese was delicious, like a meal in itself. Soup was always tasty and used real ingredients.
It was good basic cooking, I pretty much cook like this, except I don't use the lard. I have been using Duck Fat a little bit, I was just thinking the other day how nice my Mum's food was and how healthy we all are!
It was comfort food.
Is this what the book is about?
I'm curious abt what the book is abt too.
I remember when I was young There was a period when I was sick a lot. And as a result of it was very skinny & probably a bit fragile. Mum piled me with soup made from chicken or pork or beef bones + chunks of meat + some roots. It really did made me stronger.
Sent from my smart phone using Tapatalk.(Occasional fat fingers syndrome might occur)