Nourishing Traditions

Price.

I would also look at The Nourishing Traditions Cookbook by Sally Fallon and Mary Enig.

Yeah, she has an amazing whole, you know, uh, chapter...

It's not a chapter, it's a preface to the chapter on grains, on whole grains, about what's going on with grains, right? So we know that once humans started eating grains, the grains that they ate were already sprouted most of the time.

That could be spelt.

That could be, um-[lips smack] It applies to grits also, but grits need water with calcium in it.

That's a different story, but the, but the formula is the same, right? So if you wanna, if you wanna do teff, do you wanna do buckwheat, do you wanna do amaranth, do you wanna do, um, um, wheat, do you wanna do the five cereal grain porridge that's in Nourishing Traditions, all of them are one to two.

One cup of rolled or steel-cut oats or whatever your grain is, two tablespoons of whey or yogurt or kefir or lemon juice or apple cider vinegar, right? One cup of water to soak, warm water.

Maybe I'll make a winter root soup.

Sally has a lovely one in Nourishing Traditions.

Winter root soup.

For those of you who are not on the GAPS diet, you could make potato soup.

Got it.

Okay.

What's the difference between your book and Sally's? So Sally's book is Nourishing Traditions Cookbook.

It is based on Weston Price principles.

Other traditional fats, egg yolks, of course, are fatty.

And I said the cultured cream itself, which if you look, I don't know if any of you have the Nourishing Traditions Cookbook.

I happen to have mine right here, right now.

Let's take a look.

So is lamb tallow.

So is pork lard.

Remembering that, again, in this book, which I love, been teaching from it for, you know, 25 years, whatever, Sally does a really great job because this book, Nourishing Traditions, was co-authored by Mary Enig, lipid chemist, fat chemist.

She wrote the parts.

He's a USA native and a beautiful book to learn all about fermented vegetables.

Sally Fallon, Nourishing Traditions, wonderful information about bone broth.

Chicken and vegetable soup, this is really simple.

You make your broth, and then all you've got to do is add your protein of choice and your vegetables of choice.

Come on, make some.

There is a fermented ketchup recipe in Sally Fallon's Nourishing Traditions book.

Check it out.

It's a great recipe.

...

Nourishing Traditions.

Yep.

Yeah, I remember.