Whether it’s anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period – there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life.
What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and cooking! What’s going on in your kitchen these days? What’s fresh and good? One of our earliest episodes recounts everything in our refrigerators at the moment!
Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods – but what about that other, turbulent side benefit?
Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world.
Everybody always wants to know – is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).
When life is overwhelming or busy, or I don’t know what to cook – What are a few simple meals I can have in my back pocket? As a person new to ancestral cooking, how do I know if my easy meal is ancestral or not? Can I still use my old cookbooks? In this episode, we will share four favorite easy, go-to meals that our families love. You will see how each of these meals evolve with the seasons for us, and we will share some of our best tips for making your favorite dishes ancestral.
Traveling and vacation is so much fun until you get the bill for all the meals you ate out, and you get a tummy ache for all those weird ingredients your body just didn’t like. If you have allergies and food sensitivities it’s even more difficult, finding somewhere safe to eat is just about impossible. We have both found that when we travel we just do better if we bring a lot of our own food with us. In this episode we are going to talk about our best tips for preparing, what kinds of food we bring, how to pack tools and what tools to bring, how to keep food cold on the trip, and just some of the things we have learned traveling over the years – traveling with kids, and with food and with special diet considerations.
It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? – and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?
What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day.
The cost of eating an ancestral, nourishing diet, vs the cost of eating a conventional, supermarket diet: people are already stretched to the limit on their grocery budgets, so how can we ask them to spend even more on buying more nutritious or local food? Even if it’s important to them, what if the dollars literally do not exist? How are we to eat? These were the questions burning in my mind when I sat down with the Nourishing Traditions cookbook to make a list of ten easy, favorite recipes.
How do you eat ancestrally and seasonally even during winter, when the produce stands maybe are shut down and your garden may be covered over with snow for the season and your body needs a different kind of support than it does during the busy, active days of summer? In this episode Alison and Kathie, who is a longtime listener, supporter and friend of the podcast, got to talk about all of these topics and much more.
The question we receive the most is how do you do it? How do you cook 3 meals a day, 365 days a year for your families? We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.
Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air.
This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you’re eating liver, how to get children to eat liver, what to do if you just can’t eat liver and we share our favourite and our patrons favourite liver recipes.
Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest. In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you’d want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet – we regularly consume millet all of these ways in our home.
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It’s available now at farmandhearth.com/shop.
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible… We live in a society that is very time-poor, and it is easy to lose that time and not have the time…
“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…
Think you have to give up comfort foods when you start eating ancestrally? Listen in to hear Alison and Andrea share their own comfort foods and discuss the fine line between a comforting food and an addiction.
