Kay say’s that her life is a journey towards health and sustainable living. It is her understanding that if we are to be strong and very healthy we must eat according to the principals of all 12 groups of indigenous peoples visited and studied by Weston A. Price 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.
Get Our Cookbook ‘Change of Heart’ Here
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.
A taste of summer and perfect for celebrations
Our favourite pickled onion recipe. Great made with any of our perennial onions
This is a wonderful colorful winter salad full of flavor and satisfaction…. of course you can make it with ingredients from the shop but I make all of this from scratch including making the bacon cheese and growing the veges.
This was a new way of using kumara to me (Gail) and we’re loving it.
Learning to cook with maize can seem a bit daunting at first but is really just about planning ahead and learning some techniques. Information and recipes here to get you started
We use some of our amazing heritage grapes to make some simple country wines each year
We really enjoy simple, healthy recipes using in season fruit. Here we have a whole page of apple recipes including delicious baked, stuffed apples
Storing the harvest
Kay’s Pantry – Stored & Processed Food for Winter in NZ
Fermenting peppers – recipe in Change of Heart
If you want to be consuming grains, nuts and legumes in your diet it’s essential that you prepare them properly in order to increase your bodies ability to digest them. This is usually as simple as soaking them for an extended period of time. For detailed information on soaking times and why this is important, see Sarah’ video, or read the transcript.
Many of you will have heard of the GAPS diet. In this video Natasha Campbell-McBride speaks about GAPS at the Wise Traditions Conference in 2010. Wise Traditions is a Weston Price Conference.