There’s a lot to read out there. And we appreciate you taking the time to read this blog.
We want to thank you for reading this blog post by giving you something else to read! Today, when you place an order of $25 or more with Smith Family Resources, we’ll add a copy of Nourishing Traditions to your order, at no extra cost.
If you shop in our online store, send an email to email@example.com after you place your order and tell us you saw this offer on the blog.
If you’re a local customer, mention this blog post when you place your order and we’ll tuck the book in with your products when you pick up.
This offer extends until Friday, February 5, 9:00 a.m., CT, or while supplies last, whichever occurs first. Sorry, but this offer does not apply to orders placed before February 4.
Thanks for reading!
Nourishing Traditions is an amazing handbook of information about food, health and nutrition. It has 688 pages and 773 recipes!
We have a fantastic recipe in our family, known fondly as “Grandma’s Macaroni and Cheese.” It’s a family favorite, but it’s not gluten-free. Besides the elbow macaroni, there’s also white flour in the cheese sauce. Is there a healthy macaroni and cheese recipe anywhere?
I turned to Nourishing Traditions hoping for a positive answer to that question. No such luck. There’s not even a chapter on pasta in the whole book. According to Sally Fallon, “pasta, even and especially whole grain pasta, is difficult to digest due to the fact that pasta flour, in general, has not been soaked, fermented or sprouted. Nevertheless, nobody expects today’s mothers to raise children without preparing spaghetti for them once in a while.” She then offers two spaghetti sauce recipes.
But she doesn’t offer any help to those mothers who just have to serve macaroni and cheese once in a while! She does suggest using Oriental pasta made from brown rice or buckwheat flour, since that is more nutritious and also easier to digest than pasta made from whole wheat or white flour. But would macaroni and cheese made with Oriental pasta taste good?
Here’s our tried and true-but glutinous-macaroni and cheese recipe…
Grandma’s Macaroni and Cheese
- 1 ½ cups elbow macaroni
- ¼ cup butter
- 4 Tbsp. all-purpose flour
- 2 ⅔ cups milk
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 ⅔ cups sharp cheddar cheese
Cook macaroni in boiling, salted water until tender; drain. Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper and 2 cups of cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2 quart casserole dish. Sprinkle top with remaining cheese. Bake at 350° for about 45 minutes, until macaroni and cheese is bubbly and browned.
Do you have a healthier macaroni and cheese recipe for us to try? Have you ever made it with Oriental pasta? Please share!
As you know if you’ve been reading this blog, my thinking about bones and learning to treat my osteopenia led to thinking about food and nutrition. I’m learning a lot from friends and from my newest favorite book, Nourishing Traditions by Sally Fallon.
Nourishing Traditions is an amazing handbook of information about food, health and nutrition. It has 688 pages and 773 recipes! We want you to have one of these for your kitchen or home library. For a limited time, when you purchase Nourishing Traditions from Smith Family Resources, we’ll send it to you along with a free (surprise) gift! Click on any link in this paragraph to shop. Just add Nourishing Traditions to your cart and the gift will be sent to you automatically.
In case you’ve missed any of the recipes we’ve shared, you can click on the links below…
Gluten-Free Blueberry Muffins
Honey-Lime Fruit Toss
No-Bake Protein Energy Bites
Do you have a recipe for us to try? Please share! Comment below or email it to firstname.lastname@example.org. Thanks!
Just what is the Vitamin B complex? The vitamin B-complex refers to all of the known essential water-soluble vitamins except for vitamin C: thiamine (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3), pantothenic acid (Vitamin B5), pyridoxine (Vitamin B6), biotin, folic acid, and cobalamin (Vitamin B12).
I’ve been gleaning as much nutrition information as I can from Sally Fallon’s Nourishing Traditions. Here are some excerpts about B vitamins and their importance to our overall health:
Dark green, leafy vegetables, such as spinach, chard and beet greens contain abundant vitamins and minerals, particularly B vitamins, calcium and trace minerals, and should be included in the diet on a regular basis-at least once or twice a week.
Pineapple is high in fiber and contains carotenoids, B-complex vitamins and vitamin C.
Deficiency of the B vitamin complex can result in the enlargement and malfunction of almost every organ and gland in the body.
If you aren’t sure your diet includes a sufficient quantity of these very important B vitamins, consider supplementing with Beeyoutiful’s B-Better. B-Better contains thiamine, riboflavin, niacin, vitamin B6, vitamin B12, biotin, folic acid, and pantothenic acid. Click on the links or the picture below for complete nutrition facts.
Did you know that every time you eat, enzymes go to work to break down the food you eat so that your body can use the nutrients in your food? Did you know that when your diet includes foods that are high in enzymes, you are sparing your pancreas from having to continually manufacture enzymes? If you answered, “yes,” you know more than I did before I started reading Nourishing Traditions!
I’ve recently learned that eating enzyme-rich foods ought to be a part of my diet. The enzymes in raw food help to start the digestion process and reduce the body’s need to produce digestive enzymes. When my diet is composed primarily of cooked food, I’m putting a severe strain on my pancreas.
Sally Fallon, author of Nourishing Traditions writes,
If the pancreas is constantly overstimulated to produce enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, composed primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs.
So, what are enzyme-rich foods? The ones I’m attempting to add to my diet are extra virgin olive oil, raw honey, grapes, bananas, and pineapple. I’m also supplementing with Beeyoutiful’s Digestive Enzyme.
Digestive Enzyme contains betaine HCl (from beets and molasses), pancreatin, amylase, protease, lipase, papain, cellulose, ox bile extract, bromelain (from pineapple), and papaya powder.
I’d love to hear from you if you have something to share about moving from an enzyme-poor diet to an enzyme-rich one! What raw foods do you eat? I can’t wait to read your comments!
My grandmother was asked the secret of her good health when she was 80-something years old. She replied with a laugh, “I guess it’s the onions. I eat onion every day.”
Well, she may have spoken more accurately than she realized. I read this in Sally Fallon’s Nourishing Traditions:
Onions contain carotenoids, B complex vitamins–including all-important B6–and vitamin C, calcium, magnesium, potassium and sulphur compounds. They are universally valued for their medicinal properties, which include improvement of kidney function and antibacterial qualities. According to some researchers, half a cup of raw onions per day is an excellent means of protecting the blood from a tendency to coagulate and clot. Onions also have been shown to lower elevated blood sugar levels in test animals. Pasteur was the first to recognize that onions have strong antibacterial powers; onions are also helpful in breaking up mucus in the throat, lungs and nasal passages.”
By the way, my grandmother will celebrate her 97th birthday this week. Happy birthday, and pass the onions, please! 🙂
Here’s an easy onion recipe from Nourishing Traditions:
6 large onions, peeled and thinly sliced
4 tablespoons butter
2 tablespoons extra virgin olive oil
In a heavy skillet, cook onion in butter and olive oil on low heat for 1 hour or more, stirring occasionally. Onions will turn brown and develop a caramel taste.
One of our children had a stomach virus this week. I wanted so much to nurse him back to health with good, nourishing food. Our previous bug recovery staples have been Jell-O and Gatorade, and I wanted to avoid the excess sugar. I asked friends to send me their gluten-free and sugar-free suggestions, and I was so encouraged by all the great ideas!
Here’s what we did…
First thing in the morning, I boiled a whole chicken. That provided dinner for the family later and about half a gallon of broth which is full of natural probiotics.
As soon as the tummy violence was over, I opened a Tummy Tuneup and poured the powdery contents into a small amount of unsweetened applesauce for him. I also added a Tummy Tuneup to a bottle of cold water which he sipped throughout the morning.
When he felt like eating, I served him a bowl of white rice with butter and sea salt added. Other snacks throughout the day were Rice Chex (this was the only sugar he ate all day!), gluten-free crackers, buttered toast on Udi’s gluten-free bread, and chicken broth with sea salt added.
For dinner last night, he had rice with butter, a cup of chicken broth, and a banana. Before going to bed, he ate a small bowl of unsweetened applesauce with a Tummy Tuneup added.
I’m so thankful to have kept him nourished with good food yesterday! While he rested, I rediscovered a treasure on my bookshelf: Nourishing Traditions by Sally Fallon.
I’m excited about the things I’m learning from this book! This will help me feed my family good, nourishing food every day–not just when they’re recovering from a stomach virus. I’ll be blogging about my discoveries very soon. If you already have Nourishing Traditions, what’s your favorite recipe? Did you learn something you want to share? I would love to hear from you!