Sally Fallon—founder and president of the Weston A. Price Foundation, nutrition researcher, lecturer, and mother of four—takes readers through the ages, breaking down how our present food supply has been corrupted and what each of us can do to start eating healthfully again. Based on the brilliant research of Dr. Weston Price, Nourishing Traditions delivers hundreds of facts and recipes, written in clear, concise terms, that reveal the wisdom of traditional human diets and put to rest the dietary myths of modern nutrition. Whether you’re a nutrition beginner or a longtime practitioner, this book delivers the goods!Sample Recipe: Pot Roast with Chiles
- 3 pounds rump roast, chuck roast or other cut suitable for pot roast
- 1–2 cups red wine
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups beef stock
- 2 ounces dried red chili peppers (hot or mild)
- 8 cloves garlic, peeled and chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried green peppercorns, crushed
- 1/2 teaspoon dried oregano several sprigs fresh thyme, tied together
- Sea salt and pepper
1. Marinate meat in red wine for several hours or overnight. Remove from wine and dry off well with paper towels. In a heavy, flameproof casserole, brown the meat on all sides in butter and olive oil. Transfer meat to a plate and pour out browning fat.
2. Remove stems and seeds from chiles. (Use rubber gloves for this.) Add all ingredients (except salt and pepper) to the casserole, bring to a boil, skim and return the roast to the pot. Bake in a 300-degree oven for several hours or until meat is tender.
3. Remove roast to a heated platter and keep warm in the oven. Run the sauce through a food mill [or blend it in a blender]. Return sauce to the casserole and reheat. If it is too thin, boil down for a bit; if too thick, add a little water. Season to taste. To serve, slice the beef and ladle sauce over each slice. Serves 6–8.
From Amazon Customer Reviews:
“Sally’s cookbook is so much more than a cookbook. It’s a medical book for the kitchen and a reference book about food. It’s sacrilege against industrial agriculture and institutional nutrition & medicine. It’s the truth about what nourishes our bodies. It led me to discover so much and to become much healthier (and thinner). Thanks Sally!”
“Excellent resource! Lots of recipes for real food eating and a healthy family! Great information that will benefit your family!”
“Completely love this cookbook!! Even though it’s all the old school tricks and secrets of the trade, it’s just what our modern day high-tech world needs!!”
“Everyone should have a copy!!! This is how we should all be eating and we will have much less disease in this world. Talk about saving on healthcare!”
“Nourishing Traditions is a book for anyone who wants to start the journey to better eating habits. The recipes are easy to follow. I keep my copy very close to the kitchen.”