My life is a journey towards health and sustainable living.
it is my understanding that if we are to be strong and very healthy we must eat according to therincipals of all 12 grous of indiginous peoples visited and studied by Weston A. Price
(www.westonaprice.org) in the 1920's/30's. The indigenous people were all "Super Healthy" and although all eating different food, followed the same principals:
- Eat whole, natural foods.
- Eat only foods that will spoil, but eat them before they do.
- Eat naturally-raised meat including fish, seafood, poultry, beef,
lamb, game, organ meats and eggs.
- Eat whole, naturally-produced milk products from pasture-fed cows,
preferably raw and/or fermented, such as whole yogurt, cultured butter,
whole cheeses and fresh and sour cream.
- Use only traditional fats and oils including butter and other animal
fats, extra virgin olive oil, expeller expressed sesame and flax oil
and the tropical oils-coconut and palm.
- Eat fresh fruits and vegetables, preferably organic, in salads
and soups, or lightly steamed.
- Use whole grains and nuts that have been prepared by soaking, sprouting
or sour leavening to neutralize phytic acid and other anti-nutrients.
- Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages
and condiments in your diet on a regular basis.
- Prepare homemade meat stocks from the bones of chicken, beef, lamb
or fish and use liberally in soups and sauces.
- Use herb teas and coffee substitutes in moderation.
- Use filtered water for cooking and drinking.
- Use unrefined Celtic seasalt and a variety of herbs and spices
for food interest and appetite stimulation.
- Make your own salad dressing using raw vinegar, extra virgin olive
oil and expeller expressed flax oil.
- Use natural sweeteners in moderation, such as raw honey, maple
syrup, dehydrated cane sugar juice and stevia powder.
- Use only unpasteurized wine or beer in strict moderation with meals.
- Cook only in stainless steel, cast iron, glass or good quality
enamel.
- Use only natural supplements.
- Get plenty of sleep, exercise and natural light.
- Think positive thoughts and minimize stress.
- Practice forgiveness.
One of my missions is to establish what that means for me, our family, here in NZ. The following recipes are mostly new since we wrote our cookbook 'Change Of Heart' and are as much about living simply and from our garden as nutrient density
Here is a recipe that that will save you loads of money and make it possible to afford to use vinegar far more liberally
Posole is a traditional way of eating corn. The dried corn is processed in such a way with either woodash or in this case baking soda, to increase the nutritional value of the corn.
This is a recipe that Suzanne brought back from Claire’s place. It’s great for this time of the year when you are just harvesting the first kumara and the first good cooking apples are coming on… and it’s that time of the year for killing the pig!
This recipe ‘Eat Fat Lose Fat’ by Sally Fallon (which is a badly misnamed book - although it is great if you want to lose weight it is much much more than that...
For those of you with loads of basil or parsley sitting in the garden waiting for you to deal with, try making pesto which you can freeze and use for an instant meal later in the winter..
It's the season for eggplants, peppers tomatoes garlic and Kanga Ma so we thought we'd put them all together and came up with this great treat...
For all of you with a huge crop of figs sitting on your late crop fig trees here is my recipe for preserving them.
In this new nutrient dense version of Pumpkin soup, it is the traditional fats that make many of the vitamins and minerals available to us.
A traditional Chilean dish made from corn, beans and pumpkin
Soak the amaranth in 2 cups of water and the whey for 24 or even 48 hours....
Start with any mix of heritage waxy potatoes.....
Posole, Tortillas, Porridge..I've been fascinated with corn for a long time and it's taken me years to collect the information I always felt I needed to learn how to make it a staple part of my diet. I've found some excellent books and recipes.
Aomaru Koshin Japanese radishes are a great autumn, winter and spring vegetable, and are great eaten raw, cooked or pickled.