I cook darn near everything from scratch and so people are always asking me where I get my recipes from. Let’s just say that I have a collection of over 400 traditional and antique cookbooks. These contain some of the best recipes. Until the 1900s, when food gradually became slave to food processing, the authors of these books didn’t worry about things like fat, meat and salt. People ate for pleasure and for health.
One modern cookbook that I treasure is called Nourishing Traditions. It is the master-work of researcher Sally Fallon and world-renowned lipid biochemist Mary Enig, PhD. The book not only contains traditional recipes and techniques from around the globe, it contains an excellent overview of the importance of animal products, salt and fat (for example).
One thing you should bear in mind is that if you suffer from serious food allergies, not all of the recipes will be suitable for you, but with over 500 pages of gourmet, easy-to-prepare recipes, you are bound to find many tempting and useful recipes to feed yourself and your family. Other nice features about Nourishing Traditions?
- Recipes for superfoods — foods that boost your immune system or over time may help to reverse or at least halt certain medical conditions
- Raw foods recipes
- Info on feeding babies and children
- Recipes for fermented foods like sauerkraut, ketchup and sourdough breads and pancakes
- Sprouting recipes (how to sprout and how to use those sprouted nuts and grains)
- Tidbits of information in the margins of every page including ancient knowledge on the benefits of eating certain foods as well as the conspiracies that have us believing in fake foods
- Quizzes on the mystery ingredients contained in common “health foods”
- And much, much more