Thanks again to Sarah for doing the guest blog post about Traditional Foods (TF).  Following this type of eating can seem daunting, especially if you need to avoid bovine as animal meats, fats and raw milk are such a part of TF eating.  But I want my readers to know there are a couple easy things to add to their diets to ease into TF and start building better nutrition for their family.  Below are 8 ways we have introduced TF eating into our life.

Traditional Foods focuses on naturally grass fed animal meats, milks and fats, healing broths, non-processed oils, the elimination of phytic acid via soaking, sprouting legumes, and lactic fermentation of vegetables.  These may seem totally foreign to someone who has been eating the Standard American Diet (SAD) their whole lives, but if you read Nourishing Traditions (NT), you will realize that this is the stuff our grandma’s all used to employ in their kitchen arsenals.  And once you get the hang of it and plan your meals out just a day or so in advance, you can easily implement many facets of TF seamlessly.

1 – Oils & Fats. We only use cold pressed virgin olive oil or grapeseed oil.  We also use bacon grease or fat drippings from other cooking, but we have eliminated canola and vegetable oils from our diets. We also aren’t afraid to eat fat anymore, so we leave the skin on the chicken, the marble and bone in the steak, and  we don’t trim the fish.  Neither of us have put on weight doing this.

2 – Broths. Pretty much every weekend you can count on me making a batch of 24 Hr Chicken Broth, and every other week I’ll do a beef bone broth, but I have yet to venture into fish broth territory for fear of my house smelling like a dock in Gloucester.  They are super calcium and glycine rich, in addition to being super yummy and healing.  I’ll use the broth to make soup, saute veggies for the little guy, or skim the fat off for frying.

3 – Fermented Veggies. We eat Bubbies Sauerkraut, a TF inspired naturally fermented sauerkraut.  I also make my own fermented ginger carrots or mango chutney, all recipes I found in NT.  These are super yummy and get good bugs into the gut.  Because we are dairy free, we do the salt method versus the whey method, but it still works just fine. Here is a great explanation of all the different types of fermentation.

4 – Soaking. I bought a case of mason jars and if I need to make a meal that contains rice, legumes or other grains such as quinoa, I will soak them overnight in a salt and RACV solution, then rinse them the following day before cooking.  This removes the anti-nutrient phytic acid, in addition to allowing for quicker cook time.   Sunday is chili day so the rice and beans are both soaked starting Saturday night, in preparation for chili made mid morning, in time to eat for kickoff.  This makes for fart-free chili 🙂

5 – Sprouting Like soaking, sprouting is soaking legumes or nuts, but then continually rinsing them and letting them dry for a few days until they literally start to grow and sprout.  This changes the actual nutrient makeup of the legume, turning it into a plant, making it more nutritious.  Curried sprouted lentils or bean sprout salad are easy ways to try this practice out.

6 – Organ Meats. Probably the hardest thing for people of this generation to do is easily throw together a plate of liver or heart.  But I hide liver wherever I can, in meatloaf, chili, meatballs, and even smoothies.

7 – Kefirs. Even though we are dairy free right now, we substitute with Coconut Kefir and homemade water kefirs done in a mason jar.  Both get good bugs in the gut and help repopulate the gut, rather than just keep balance as they are digested.

8 – Variety! The biggest thing that TF eating has taught us is that you can try absolutely everything in the grocery store and you can make almost all of it taste great.  We’ve added chard, turnips, beets and collard all into regular rotation.  We’re experimenting with new flavors, and getting the most from our food, not from a sauce or from white flour frying.

See, pretty easy right? Get started with just abandoning packaged food and start making fresh meals.  Then read some great sites about TF eating such as The Nourishing Gourmet and Cooking TF.  Happy Eating!