Expanding on traditional diets

Looking to the past to create a joyful future of food

In the last 100 years we have altered our habits beyond recognition.  Electricity, farming methods, modes of transport and exercise habits.  Today we eat more, walk less and have little connection to the farm.  It may surprise you that we are less well than in years gone by.

I recall as a little girl visiting old ladies, in the village where I lived; many of whom still cooked for themselves, walked to the post box each day, made stock, opened windows and some even smoked!  I recall the ladies' orange smoke stained hair, and of the ten, or so, pensioners that I used to visit all lived well into their 90's.

I recall having always been interested in food.  I asked some of the pensioners what they ate when they were younger; stock and sandwiches for school with lard instead of butter was often the answer.  The folks in question died at a ripe old ages, usually by falling asleep one night and not waking up, what a heavenly way to pass away.

Therefore that upbringing and my research post university has led me to the conclusion that our ancestors were indeed right.  This fascinating video from Sally Fallon, at last years Wise Traditions (Weston A Price Foundation) conference, further explains about food and traditional diets.

In essence if something is a long list of ingredients then I don't eat it.

I eat:

  • vegetables with butter!
  • grass- fed butter
  • ghee
  • coconut oil
  • fresh fruit, local apples and blueberries that I freeze for winter!
  • coconut cream
  • soaked grains
  • lots of bone broths and stock
  • I make sauerkraut each week- it is so much FUN!
  • a little high quality grass-fed meat
  • lots of real free-range eggs
  • sourdough bread (starting to make my own- very exciting, fun and messy!)
  • fermented drinks such as kombucha and ginger aid

I love making stews and adding in spices and herbs, I also love fermenting vegetables, it is so easy and fermented vegetables are wonderful as they have beneficial bacteria, which can help the gut.  Bone stocks from grass fed animals when cooked slowly and made into a nourishing broth can help heal the gut.  Dr Natasha Campbell-McBride is a great advocate of bone broths/stocks for children with autism.

In essence I eat good old-fashioned traditional food, nothing processed and no sugar.  The only sugar I use is to ferment my ginger aid fermented juice drink!

©Actual Organics