#34 – Our Favourite Nourishing Traditions Recipes
“We love this book so much!”
The ancestral cook’s bible: Nourishing Traditions by Sally Fallon-Morell
We love this book and we’ve cooked so much from it. In this episode you’ll hear which six recipes from the hundreds filling its pages are our absolute favourites. We’ll share why we love them, give you tips about the ingredients and processes, and talk about how we’ve used them to feed our families and friends and made them our own.
Our six go-to dishes include two breakfasts, two mains, a dessert and a vegetable ferment and hail from all over the globe. Whether you have a copy of the book yet or not listen in and you’ll leave totally inspired to make these delicious, nutritious dishes part of your own kitchen and life!
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The Run Down:
5:20 So many new things coming to the podcast Patreon
11:34 We love Nourishing Traditions so much!
13:10 Alison’s choice #1: Ginger Carrots (p95)
“This is a fabulous recipe to bring to people who haven’t had fermented foods before”
20:39 Andrea’s choice #1: Cultured Milk Smoothie (p88)
“Post-partum this was my great discovery….I could make it with one hand!”
25:40 Alison’s choice #2: Kasha (p464)
“You’ve got the toasty flavour of the buckwheat, you’ve got the depth of the egg, you’ve got the richness of the butter…and then the chicken stock. I can’t stop making it!”
33:35 Andrea’s choice #2: Breakfast Porridge (p455)
40:45 Alison’s choice #3: Dosas (p510)
52:00 Andrea’s choice #3: Gingerbread (p547)
“It’s so decadent!”
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Resources:
The extra goodies for our patrons have been uploaded to our ‘treasure trove’ library. Access is available here, at the Companionship level and above.
This is our second episode on Nourishing Traditions; the first is here
Rebecca at @ahumbleplace
Andrea’s reference to Crisco relates to our episode #33 Fats
The video with Charlie cooking pizza in a van and the video with Beatrice talking about Kenyan food are both available to sponsors at the Companionship level or greater over at our Patreon feed
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Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
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The podcast is mixed and the music is written and recorded by Alison’s husband, Rob. Find him here: Robert Michael Kay