Nothing pleases me more than when my daughter introduces me to something new. On my last visit to her home, she showed me how to use YouTube. We found some entertaining videos on subjects close to both our hearts: the preparation of food. It gave me an idea, so today I purchased a tripod so I can set my video camera on the kitchen counter while I prepare food. The idea came to me as I watched a woman demonstrate the making and canning of marinara sauce. The recipe was fine, but the methods for sterilizing and preserving the sauce were not. In fact, she gave instructions that were unsafe.
We watched another woman demonstrate how to make sauerkraut.
“That’s a recipe right out of Nourishing Traditions,” my daughter said. She pulled the book from a shelve and showed me the book. “This is actually one of my favorite cookbooks.”
The subtitle of the book is “The cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.”
When I returned home, I ordered a copy immediately, and it arrived last week. Written by Sally Fallon with Mary G. Enig, Ph.D., the book explores almost all areas of eating with exhaustive information on all food types. However, it’s so much more than that.
The book offers more information in its more than 600 pages – in a 10” x 7.5” package – than Betty Crocker could ever imagine. Acids, fats, vitamins, sugars, gluten, and dairy products receive a thorough examination.
It’s nice to have a reference book for information even though I might not reform my eating habits instantly. But I’m willing to give a few new ideas a try. For instance, this winter I developed a severe craving for sweets. I’ve kept sweets out of my life for many years, except on rare occasions. I know sugar is addictive, and I have a thing for chocolate and ice cream. I also have a slow metabolism so those additional “empty” calories go straight to my hips. I haven’t drunk pop since my teenage years, but suddenly I’m craving Vernors® ginger ale. Then I began eating frozen yogurt with strawberries on top every night. When I found myself sneaking a container of Cherry Garcia ice cream into the freezer two weeks ago, I knew I’d fallen prey to my addiction. I decided to see what my new cookbook might offer me as an alternative.
The “Desserts” chapter begins with an explanation of the sugars found in our diets. It offers tips for abating the craving, such as brushing your teeth right after your regular meal. The book suggests the sweetness of the toothpaste will keep the craving away. For me there’s something else. I don’t like to eat anything else after I’ve brushed my teeth. It’s a good helpful suggestion that benefits my health, waistline, and teeth. And so far it’s working. The book also gives some suggestions for natural sweeteners, such as maple syrup and rapadura or dehydrated cane sugar juice, which I’ll need to find someplace other than my local grocery store. I made zucchini bread this weekend using maple syrup for the sweetener as directed by their recipe. I used the lesser amount (a quarter cup), but next time I’ll increase it to ½ a cup. The bread is good, but it needs a little more sweetness. Next, I’m going to try their recipe for ginger ale using rapadura and real ginger. We shall see how that experiment works out.
I also made hummus this weekend using the recipe in Nourishing Traditions. I followed it exactly, except for the one tablespoon of “expeller-expressed flax oil.” Instead, I used olive oil expressed out of its bottle by me.
The cookbook offers recipe quizzes, “Know Your Ingredients,” on many pages. A list of ingredients is given and then the reader is asked to identify the food. The answers are given in the back of the book. Most of the recipes are common foods. It’s shocking to know what we’re eating when we buy prepared food from the store.
There are also anecdotes about food from different books and experts on some of the pages. Each time I read it, I’m amazed at the amount of information provided in such a friendly way.
When I cook, I usually look at several recipes before I start. With the hummus, I pulled out two other cookbooks, in addition to Nourishing Traditions, but I favored their recipe for its simplicity. I have a feeling I’ll be pulling this book out first when it’s time to mess up the kitchen.
Look for me on YouTube now that I have a tripod and a new inspiring cookbook. I’ll be the woman with sauce in her hair, flour on her shirt, raisins on the floor, and cookbooks scattered on the counter, all the while peering into the camera wondering how the darn thing works. And it’s all thanks to the daughter who is teaching me her own traditions.
Enter the Goodreads Giveaway from now until March 31 for a copy of my novel Tortoise Stew. Note I wrote “novel.” The book is fiction about Florida politics and developers gone wild; it’s not a cookbook!