I am starting up this blog again finally (now that my daughter is almost 3!) to comment on and post recipes related to eating a Nourishing Traditions diet. 3 months ago my acupuncturist recommended I read the cookbook Nourishing Traditions and it changed my life forever. Granted-I was already a self-proclaimed ‘foodie’ and was very into local farm sourced ingredients in the Central TX area. However, this book added three very important dimensions to my food philosophy:
1) it defined why I was having so many problems digesting grains and how they were traditionally prepared to address these issues.
2) it introduced me to the idea of fermentation and foods that are truly ‘alive’ and how this impacts our health.
3) it debunked the myth that saturated fat is bad for me.
These ideas are completely counter to what I grew up with and even though I was eating very healthy (or so I thought) before – the addition of these concepts has transformed my kitchen and my life. I feel better than I have felt in a long time and I find nutrition fascinating now. I feel the world is at a tipping point with food. I was truly fed up with processed food – I think I intuitively knew it wasn’t good for me and now I had the research and recipes to back up my gut feelings. I believe the argument of convenience is flawed and I will try to blog about these thoughts as best I can. I would like to help others and have recently been getting requests from friends to share what I have been up to and teach them how to make these changes.
I work full time and have a young daughter but this is my passion so here goes…enjoy the blog. I am keeping some old recipes on here – I will seek to update them with new my new philosophy over time but I felt it worth keeping them on the blog to demonstrate that I have always been passionate about making things from scratch – now I am just more mindful of keeping certain refined foods things OUT and replacing them with more nourishing ingredients.