The REAL Top 11 Biggest Lies of Mainstream Nutrition

lies!

Have you read the Top 11 Lies of Mainstream Nutrition?  When I saw the title, I hoped that I found a kindred spirit; someone writing about how real nutrition should include saturated fats, eggs, and cod liver oil.  I clicked over to verify what the author had “right” from a real food perspective.  I smiled at first, and then I found myself furrowing my brow and starting to smirk.

The author is obviously a big fan of the latest dietary craze, generally summed up as “meat-is-good-grains-are-bad”.  There are different takes on this approach to eating, from low carb, to paleo, to primal.  I do not have a problem with these dietary approaches per se, especially if you feel better in the long term while eating no grains and a lot of steaks.  But as nutritionally minded people, we are prone to getting stuck in the latest, most Perfect Diet of them All.  (But it doesn’t exist.) [Read more…]

Go Grain-Free E-Course

Going grain-free is all the rage these days.  In particular vogue are the paleo and primal diets, based on the idea that our ancestors did not eat grains.  Well, it turns out that paleo and primal diets miss the mark with regard to ancestry: we did eat grains, at least for the last 10,000 years. Grains are definitely a traditional food that Dr. Weston A. Price saw in his study of traditional diets.

But even so, modern wheat truly is much different than the grains of thousands of years ago.  It’s higher in gluten, and harder to digest.  And we have greater amounts of stress bombarding us in our society as well.  One wonderful alternative to grain woes: soak, sourdough, and sprout grains to make them more digestible.  Even better, you can order ancient grains, like the einkorn wheat found on my resource page.  But sometimes, this is not enough.

This is where the Go Grain-Free Class comes in.  I know that you eventually want to get back to grains.  But maybe right now you need to know how to cook without grains.  Maybe you are cooking for someone in your family with autism, and you are on the SCD or GAPS diet.  Maybe you have a bona fide case of celiac disease, and you cannot digest grains.

Fear not!  Jill of Real Food Forager has created an online class that takes all the guesswork out of going grain-free.  Click here to buy the entire 12 week course of the Go Grain-Free class for only $149.  Plus, if you use the coupon code “NOGRAINS”, you can get an additional $20 off, for a total of only $129. [Read more…]

Honey-Coconut Milk Ice Cream (GAPS)

honey coconut milk GAPS ice cream

Rich coconut milk and gentle honey, flecked with vanilla bean and all blended together into cool, icy GAPS ice cream won’t have you missing the raw cream.  I promise.  As yummy as cream is…I mean look at those flecks of vanilla bean!  I’m always a sucker for those.

This dairy-free ice cream is perfect for those with a true lactose intolerance or milk protein allergy.  Coconut milk is a traditional food, contains plenty of good fats, and thickens up beautifully in this recipe to make a decadent dessert that is gentle and nourishing.

Plus, this simple recipe is easy to whip up, and is even completely GAPS-legal for those who miss having ice cream! [Read more…]

Winner of the Diet Recovery E-book

Ah, Diet Recovery, my favorite book I have read this year.  And regardless of how much time goes by, will be one of the most influential things I have read in my life.  Matt Stone gave me permission to relax, be happy, and let go of the perfectionistic orthorexic inside of me.

I did this giveaway so that more of you would become aware of the good news about food, dieting, and healing from bodily problems and issues.

If you didn’t win, please still grab a copy of Diet Recovery and give it a read.  It’s not just funny when Matt quotes Napoleon Dynamite and you giggle to yourself like a dork.  It’s also genuinely helpful for well-being and true healing.

So, without further ado, let’s announce the winner!

[Read more…]

Think Saturated Fat and Cholesterol Will Give You Heart Disease? Think Again.

saturated fat and cholesterol heart disease think again

Sometimes I forget that most people have not re-embraced healthy, traditional, saturated fats like I have.  And even if they have, they still cling to the idea that too much fat would be “bad”.

Those two statements alone open a can of worms for a lot of people.  I had a friend once say “So all those lessons we had in school about how good fats were liquid at room temperature and bad fats were solid…those were wrong?”  Yep.  Give me butter over canola oil any day.

Saturated fats like grass-fed butter, pastured lard, beef and lamb tallow from grazing animals, coconut oil, and palm oil: all of these give us nourishment in a way that other fats and lowfat diets never can. [Read more…]

An E-Course that’s ALIVE!: Get Cultured!

Last week I posted my interview with Jenny of Nourished Kitchen, all about her fermenting e-course called Get Cultured!  One of my favorite things that she said was “Indeed, in looking at the history of fermentation, you’ll realize that there is no one right way to do things; rather, there’s many right ways to ferment foods.”  I love that!

There are only a few more days to sign up for this excellent resource, normally priced at $197.  But through 5/31, you’ll save $50 off the usual price of $197.  Click here to sign up for the class for only $147!

Why should we worry about fermenting foods?  In my mind there are two major reasons (and one minor perk!): [Read more…]

Strawberry Freezer Jam: Real Foodified!

As a child, I used to open the big freezer in my garage and gaze at all the hot pink jars of strawberry freezer jam lining the shelves on the inside of that big heavy door.  There was nothing better than a piece of toast with that jam slathered on top.  And we never ran out!  It was as if it regenerated all on it’s own.

Ah to be young, and not see the efforts of your mother.  Of course it was that my mother would process quarts and quarts of strawberry jam in a large pot, canning them for the freezer and so we would have a good-sized supply for at least several months at a time.  It is this flavor-memory that makes this recipe I am sharing today so meaningful.  [Read more…]

Quick Sun-Dried Tomato Pesto Sauce

Quick Sun-Dried Tomato Pesto in the blender! | OUR NOURISHING ROOTS

This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner.  I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.

So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go.  Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup! [Read more…]

Make-Ahead Breakfast: Bacon, Egg, and Cheese “Muffins”

egg bacon cheese muffins

Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!  If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice.  Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t.  That is what I love so much about this recipe.  You can make a batch or two and keep them in the fridge for a quick breakfast.  Plus, they are delicious!

[Read more…]

Blackberry & Honey Sauce (GAPS-Friendly)

Simmering berries over a low flame can reduce down and concentrate into a thick syrup.  Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegetarian.  I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast.  You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake. [Read more…]