I have been making Sally Fallon’s recipes out of Nourishing Traditions for years. Recently on a somewhat cooler day during this very hot summer, I was inspired to make an adaptation of her “Cream of Vegetable Soup – Potage Bonne Femme” on page 212 of her cookbook. It’s one of my favorite dishes using homemade […]
Summer Bounty Soup Read More »
Bananas are the most widely consumed fruit in America. The average American consumes approximately 30 pounds per year. However, since they don’t even grow in this country, are not the best source of vitamins, and pose some serious environmental and ethical issues, should we really be eating so many of them? Bananas – A Tropical
Are We Going Bananas? A Few Thoughts on America’s Favorite Fruit. Read More »
Even though these are made with coconut flour, they really don’t have coconut flavor. The cassava (tapioca) gives it a really nice texture. Cassava was a staple food for pre-Columbian people in the Americas, and is often portrayed in indigenous art. Cassava is the third-largest source of carbohydrates for meals in the world. I prefer
Coconut Tapioca Crepes/Pancakes Read More »
I hear and read about lots of people making kale smoothies, consuming raw nuts, and munching salads consisting of raw broccoli. So, I decided to take a look at some research to see what the nutritional costs are to eating raw foods. The truth is, it’s better for your body to consume primarily cooked or lacto-fermented vegetables. Much of
Put Down That Kale Smoothie! Why You Should Cook Your Food… Read More »
At our farm, we raise our chickens on grass, rotating them about once or twice weekly to new pasture. We have built two chicken houses on wheels: one for roosting and one for laying eggs. This means the chickens have a dedicated house for daytime egg laying which is much cleaner than where they
Why Pasture Raised Chicken Eggs? Read More »
I’ve found this breakfast alternative to be much more satiating than eggs. I like to double this recipe and make a large container for breakfasts (or a quick lunch or dinner) through the week. I don’t drain omega-3 rich fat from the grass-fed beef, which keeps me full and reduces inflammation. I included a version
Spiced Scrambled Beef with Sweet Potatoes Read More »
I love making a double batch of these and snacking on them post-workout. They’re a great source of carbohydrates and are easy to reheat in a toaster oven for a few minutes. Print Sweet Potato Pancakes Author: Diana Rodgers Recipe type: Snack Ingredients 1 large sweet potato, peeled and shredded 3 tsp cumin 3 eggs 2
Sweet Potato Pancakes Read More »
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