I am taking two eCourses on how to cook the Nourishing Traditions way (aka real food), or as I like to call it, the nutrient dense way. The class is about teaching how to cook the traditional way that our ancestors used to when they prepared their foods, based on the Weston A. Price Foundation.
The main ideals for this way of cooking and preparing foods is to eat organic and pasture fed plants and animals, full fat grass-fed cow/goat raw dairies, sprouted/soaked nuts/seeds/grains, fermented veggies and beverages, and lots of pasture fed animal fat. On the flip side, it’s important to avoid any and all processed foods including processed vegetable fats like canola oil and margarine, low fat pasteurized dairies, any foods with white flours and sugars, etc.
I came across this “diet” or way of eating only in the last year, but I truly believe that the amount of history behind these traditional recipes is a key to better health, more nutrition and energy. It’s been said that the Standard American Diet (low fat meat/dairies, high carbs of any quality, veggie fats rather than animal ones, no focus on clean or toxic free sources) is causing many of the health problems in America, and if Americans simply returned to the way we used to eat, many of our health problems would disappear. I don’t know for sure if this is true, but I find that Rene and I thrive when we eat in this traditional way, plus the foods are amazingly yummy!
I will be posting about my attempts to cook each recipe that I learn in my eCourses here. I’ll also recount what I learn about why I’m preparing the foods a certain way. Hopefully they’re all edible, if not super yummy. Wish me luck!
