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…]

REAL FOOD 101: How to Make Preserved Lemons

How to Make Preserved Lemons | OUR NOURISHING ROOTS #ferments #lactoferments #probiotics

This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

Preserved lemons are bright, complex, soft, and a perfect addition to a savory meal.  Plus, if you’re like me and you just need to eat the peels of anything citrusy, then these lemons are the end all be all of probiotic sides.

There are many ways to make lacto-fermented fruits and vegetables.  The combinations are virtually limitless.  Adding garlic or spices or herbs can deepen the flavor profile, add color and interest, and help you find culinary expression in your own kitchen.

[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…]

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…]

Pie Crust Two Ways: Grain-Free and Sprouted

When I was in high school, I went to a friend’s house for dinner.  Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood.  I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day!  And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating.  But that’s no fun, and it’s not true!  I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at?  Pie!  A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe.  Amazing!  The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) [Read more…]

REAL FOOD 101: How to Make Whey (and “Cream Cheese”)

whey and yogurt cheese

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

Whey is incredibly useful when making lacto-fermented drinks (such as beet kvass), condiments (such as mayonnaise), and vegetables (such as these dilly carrot sticks) at home.

I have mentioned in several recipes that I use whey.  Have you ever bought yogurt from the store and there is a little liquid on the top before you stir it all together?  That’s whey.  However, it’s only a teaspoon or so if you pour it off.  You will need more than that to make ketchup on a regular basis!

So if you want to make whey, then it’s best to use my method below.  Plus, when you make whey my way you get “cream cheese”*, too.  (That’s a bonus for those of you taking the Whole Grains E-course and you’re learning to make your own bagels.  That’s a match made in heaven.) [Read more…]

Guest Post at CHEESESLAVE: “How I Went Too Low Carb on the GAPS Diet”

Hi everyone!  Just a quick note to say that I have a guest post up today called “How I Went Too Low Carb on the GAPS Diet“.  I don’t want you to miss it.  I think it’s so important to hear each others stories, especially with regard to health since our bodies are so different.  I am truly grateful that real food communities exist so we can have these conversations.

Plus, this guest post dovetails nicely with my post from earlier this week on how to get enough carbs while eating a GAPS diet.  I have heard from so many people who have gone too low carb on GAPS.  And it’s almost always accidental and without any cheating on the diet.  Bringing awareness to the accidental low carb GAPS tendency can really strengthen the GAPS diet itself.  Plus, GAPS is not meant to be low carb.  And it is temporary.

Thanks for being here and making a difference in our corner of the online world.  Enjoy the GAPS reading, and let me know what you think!

8 Ways to Get Enough Carbs on GAPS

carbs on GAPS

GAPS stands for Gut and Psychology Syndrome, and is a temporary healing protocol that heals your gut.  The point of healing your gut is to return to eating a variety of real foods without any negative symptoms, including carbs and grains.

I did the GAPS diet for a full 10 months and experienced a lot of cleansing and healing during that time.  At the end of the 10 months, I started to notice some negative symptoms associated with (what I now see) being too low carb.  I think it was simply by body’s way of saying: I’m done with GAPS, feed me more carbs!

But that makes me wonder.  What about people who are on the GAPS diet right now?  How do they make sure they don’t go too low carb?  Well, I have the answer.  You need to pay attention to your GAPS diet and make sure you’re getting enough of the right carbalicious GAPS foods. [Read more…]