Switching to fresh healthy cooking using traditional techniques improved my family’s physical and mental health.
We now eat meat, eggs, and butter(lots of it!) from grass-fed animals, bone broths, sourdough and sprouted grains, cultured foods like sauerkraut, drinks(Kombucha, raw dairy kefir, lacto-fermented juices), local seasonal produce and fermented cod liver oil.
The standard advice of low fat foods with no emphasis on how it’s grown or processed is getting us and the planet in trouble.
We all need to get back to local organic farming, pasture-fed animals, traditional fats, and food preparation that mimics the way our ancestors did it. If we could invite our great-grandparents to dinner, we would want them to recognize and enjoy the food!