Nourishing Traditions by Sally Fallon with Mary Enig - A Review

If you’re interested in making your own fermented or probiotic foods, then Nourishing Traditions is a great book to have. Written by chef, journalist, nutrition researcher and mother, Sally Fallon, this great book contains numerous wonderful yet simple recipes for home-made probiotic foods.

Whether you want to ferment dairy, fruit or vegetables, this book contains a number of different recipes to begin with. Learn how to make yogurt, kefir, kombucha, sauerkraut, pickled cucumbers and beets as well as other ferments.

Example Receipe, Nourishing Traditions by Sally Fallon Recipe The fermented and probiotic food content of this book amounts to twenty-four pages only. However, we still believe that this book is an excellent starter guide to introduce you to making your own probiotic foods and beverages. Its recipes are simple to follow and require only basic equipment. The remainder of the book focuses on other ancient food traditions, and so serves both as a wholesome and traditional recipe book and an excellent educational resource on back-to-our-roots food nutrition.

Topics include a discussion on the problems surrounding modern-day food culture, preparation of grains and nuts for optimum nutrition, dietary fats and how to choose them, milk consumption and selecting the healthiest types and appropriate nutrition for babies and children. Each chapter of the book provides well-researched information on the traditional food in question, as well as recipes for these other ancient food techniques, many of which have largely disappeared from our present food cultures.

Recipes using unrefined sea salt, organ meats, raw untreated milk, real bone stock and whole grains therefore feature heavily in this almost encyclopedic book. In Nourishing Traditions, Sally Fallon advocates a return to traditional farming with pasture-fed livestock and a diet rich in animal products.

Indeed Sally Fallon challenges much conventional thought on diet, and maintains in her book that animal fats and cholesterol are essential for necessary for normal growth, proper functioning of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon most definitely does not support a solely vegetarian diet so if you are vegetarian, this book, though excellent on dairy and vegetable ferments, is probably not a worthwhile investment. Otherwise, Nourishing Traditions is an excellent resource for any cook seeking quality nutrition!




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