Tag Archives: The Nourished Kitchen

Weston A. Price Foundation’s Sally Fallon Morell: the need to regain childhood and adult health with traditional foods, cooked right

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Deep Roots Radio
Deep Roots Radio
Weston A. Price Foundation's Sally Fallon Morell: the need to regain childhood and adult health with traditional foods, cooked right
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I usually introduce these Deep Roots Radio podcasts by saying that I hope you enjoy them.

Well, this time I’m taking the extra step to encourage you to listen for the sake of your health, and for the critical dietary needs of every infant and child within your circle of influence.

Over the last few years, news reports have pointed to research debunking long-held food “truisms”: that butter is bad, oils are good, red meat leads to heart failure, cholesterol will kill you, wine is a no-no, children should eat low-at foods, fat is what makes you fat, etc. What we’re learning now is that eggs are good, butter is better, pastured livestock provide critical nutrients, sustainably-produced lard is healthful, we need cholesterol to heal, it’s sugar that leads to obesity, we need to eat some salt, and more.

Bone broth & sourdough bread


In this Deep Roots Radio interview, Sally Fallon Morell, founding President of the Weston A. Price Foundation, explains how her organization taps science and provides cooking instruction to bring traditional foods and their preparation back into households all over the world. Yes, there is lots of scientific research pointing to the life-long benefits of eating like our great-grandparents did.

You can find a wealth of information – documentation and cooking techniques – on the Weston A. Price Foundation website, www.westonaprice.org; in their quarterly journals; Sally Fallon Morell’s books; and at the Foundation’s annual meeting – WISE Traditions – being held in Minneapolis, Minn., November 10-13, 2017.

Sally’s books include:
– Nourishing Traditions: The cookbook that challenges politically-correct nutrition and Diet Dictocrats (2000)
– Eat Fat Lose Fat (2005)
– Nourishing Broth (2014)
– Nourishing Fats: Why we need animals fats for health and happiness (2017)

In 2009, Sally and her husband Geoffrey bought a farm in southern Maryland. P.A. Bowen Farmstead is a mixed-species, pasture-based farm producing award-winning artisan raw cheese, whey-fed woodlands pork, pastured poultry and pastured eggs.

Sally holds a B.A. from Stanford University, and an M.A. from UCLA.

It was a pleasure to converse with Sally, and I look forward to meeting her at the November conference. There’s still time to register.

Till then, I hope you enjoy this interview.

Sylvia

When it’s too hot: Get ready…set…ferment!

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It feels like 150 degrees out there; way too hot for picking beans, weeding beets and thinning carrots. And the thought of putting huge pots of water to boil to blanch greens and can veggies is crazy-making. But that’s what summer’s about, isn’t it – enjoying what you can now of the fruits and veggies from your garden, CSA box or farmers market, and preserving the rest for the much cooler days we know are ahead.
Fermentation is a great way to preserve veggies without heating up the kitchen. For example, yesterday – when it was 84 degrees – I put up kimchi (think of a very spicy Asian version of sauerkraut) and swiss chard stems. It was easy.
What is fermentation, you ask? It’s a method of preserving foods that’s been used for thousands of years by cultures the world over.
In a nutshell, and at its most basic, what you do is submerge your chopped, sliced or whole veggie in salted water (a brine) and then let the action of anaerobic bacteria do their work to “sour” the food. The beneficial micro-organism harnessed for this work is lactobacillus bacteria. That’s why this process is sometimes referred to as lacto-fermentation.
By the way, although the terms sound similar, lacto-fermentation has nothing to do with milk and lacto-intolerance. Instead, lacto refers to the lactic acid produced by the bacteria which acidifies the food, releases additional nutrients from the veggie, and keeps it safe to eat. Think of sauerkraut – fermented cabbage. Fermented foods can be ready to eat in a handful of days or after several weeks, and then stored for months more. Key to this process is constantly keeping the veggies submerged.

Napa cabbage kimchi and swiss chard stems ferment

Napa cabbage kimchi and swiss chard stems ferment


Oh, and what did I do with the chard leaves I stripped from the stems? I blanched them in boiling water for two (2) minutes and then plunged them into ice water to stop the cooking and ready them for the freezer. Again – easy.
So what’ll it be this weekend (after it cools down enough to head out to the garden)? I think I’ll pick green beans to ferment with a brine and a variety of other spices. Fennel? Caraway? Dill? What will work best with my grass-fed beef burgers, pot roasts and steaks?
Here are some of the books I’m using to build my fermentation skills:
– The Art of Fermentation, by Sandor E. Katz
– Fermented Vegetables, by Kristen K. Shockey & Christopher Shockey
– The Kimchi Cookbook, by Lauryn Chun
– The Nourished Kitchen, by Jennifer McGruther
– Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante
What are you fermenting?
Sylvia

Jennifer McGruther – pulling traditional, highly nutritious and delicious foods back into today’s kitchens…beautifully

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Deep Roots Radio
Deep Roots Radio
Jennifer McGruther - pulling traditional, highly nutritious and delicious foods back into today's kitchens...beautifully
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Here’s the podcast!
You want to eat delicious, healthy foods. You want to get back to what’s real, and you want to do it yourself! But you’re not sure where to start, and you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Based on sound science, as well as time-tested approaches, Jennifer’s book will guide you back to great taste and high nutrition. In this Deep Roots Radio interview, she explains how you can do it!

Bringing traditional health and taste back into cooking

Bringing traditional health and taste back into cooking

Feb. 21, 9-9:30AM Central -live with The Nourished Kitchen’s Jennifer McGruther. Getting to traditional cooking

I get it: you want to eat healthy foods. You want to cook delicious meals. You want to get back to what’s real, and you want to do it yourself! But you’re apprehensive about where to start. And you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Tune in today as we chat about the cookbook and the thinking behind it. She makes fermentation, slow cooking and the principles of the Weston A. Price Foundation “do-able”.

What: Deep Roots Radio interview with Jennifer McGruther, author/blogger of The Nourished Kitchen
When: Saturday, Feb. 21, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live on WPCA Radio 93.1FM and www.wpcaradio.org

See you on the radio!
Sylvia