Skip to main content

Nourishing Traditions - more chapter reviews

A few weeks ago I started a review of Nourishing Traditions by Sally Fallon and Mary Enig (part 1 and part 2).  I've been a bit slow to continue the review because I've got up to the chapters that I haven't found very useful myself!

After finding the Introduction and "Mastering the Basics" chapters extremely valuable, and having implemented many of the ideas in our everyday meals, the next chapters on "Great Beginnings", "The Main Course", "A Catalogue of Vegetables" and "Luncheons and Supper Foods", have been less relevant.  There are a few recipes that I've tried and a few more that I want to try, but on the whole, I haven't needed these chapters as I've just adapted my own recipes to incorporate the recommendations in the first two chapters.  It is worth writing a brief summary of the useful and interesting bits of each chapter, as some people may benefit from an overview more than I did, and then I will get to the more interesting chapters in another post.

Great Beginnings

  • Hors D'oeuvres and Dips
I haven't actually used any of these recipes, but I have adapted my own dip recipes!  See my Macadamia Pesto and Sprouted Hummus here, and Guacamole, Herb and Cream Cheese, and Tatziki here, and I made some Babaganosh the other day, which I haven't posted about, but it was very easy, recipe here.  


  • Vegetable Salads
Again, I haven't used any of these recipes because, as posted previously, my salad recipes is: pick anything ripe in the garden, slice appropriately and arrange half on each plate :) 

  • Soup
I love soup!  I like to use up excess veges in soup, so its usually pumpkin and tomato.  I'm looking forward to having some root veges to use up this winter, so I'll be trying some recipes then.  Also I've found that using the real stock makes some delicious soup.  I based this year's Pea and Ham soup on the Lentil soup recipe in this chapter.

  • Raw Meat Appetizers
Not yet!!  Not sure if I'm comfortable with these at the current time!
  • Gourmet Appetizers
Haven't tried any of these either (but only because I've had no need to).

The Main Course 
  • Fish
We usually eat fish either baked or pan fried, with a butter/cream/lemon/herb sauce, but we don't eat fish very often at the moment because its really hard to get nice fresh fish in the South Burnett.  When we get the aquaponics system working we will be growing our own fish and no doubt I will be looking for some more recipes to try!  I think this chapter is aimed at people who don't know what to do with fish at all.

  • Poultry
We've been eating our own homegrown roosters for a while now, so we have a series of recipes that work for us.  First night is roast chicken with gravy, followed by either chicken for lunch (sandwiches, or small meals with chicken meat, veges and gravy) or chicken fried rice, or chicken pasta bake.  As fried rice and pasta bake aren't really good foods (will explain more when I get up to the chapter on grains), I should be using this chapter to find a better alternative.  We only eat chicken about once a month, and the last one was so tough I made Coq au Vin in the slow cooker, so I haven't tried any of these recipes yet.

  • Organ Meats
I haven't tried these recipes yet, but when we have our next beast butchered, I will be keeping the organ meats for us to try (instead of feeding them to the dogs).  Emma from Craving Fresh wrote a good post about using organ meats.
  • Game
We don't have access to any game meat, but with the new property it will be much easier for us to get a gun licence, so maybe we will be eating some game!  The recipes in this book are really only for venison and wild birds, which we are unlucky to find in our area.  I'm sure that the notes about improved nutrition from game meat apply to all wild animals though.
  • Beef and Lamb
Not just any old beef and lamb, this chapter calls for pasture fed animals only, and I quite agree that animals raised on pasture are healthier and their meat more nutritious than animals raised in an unnatural environment of a feed lot (where they stand in small dirt pens and stuff themselves full of grain + antibiotics to stop them getting acidosis, this is not normal!).   The recipes describe how to use both the tender cuts, which can be cooked quickly and the tougher cuts, which must be cooked for longer, more slowly, to tenderise the meat.  We have had to learn this one ourselves, as when we have a beast cut up, we get every possible cut of meat, and we don't want to waste any of it.  Our slow cooker has been a fantastic investment and many many tough cuts of meat have been turned into delicious winter stews and pot roasts.  I haven't followed any of these recipes directly, most of my slow cooking involves onion, garlic, stock, wine, herbs and the meat, sometimes tomatoes and any veges that need using up.  It always comes out different, but always tasty!  For the tender cuts, we just cook them quickly on the BBQ or on the woodstove.  We very rarely eat lamb because we have so much beef.  If we go out for dinner I always order lamb, it reminds me of my childhood in NZ :)


  • Ground Meat (MINCE!)
We usually end up with 20-30 kg of beef mince every time we have a beast butchered, so we've got to love it!  We also make old chickens into mince as they are too tough otherwise.  Again, we haven't used any of the specific recipes in this chapter, but many of our favourites have been altered to align with NT's principles, especially using real stock in the sauces.  Our typical mince recipes are: hamburgers, meat loaf, bolagnaise sauce, chow mien, rissoles and burittos.

You will notice that there are no "main course" recipes for pork or vegetables.  In the first chapter, it was mentioned that pork wasn't good for humans and has therefore been disregarded throughout the book.  This is one point that I have chosen to ignore, no way I'll be passing on bacon, ham or pork chops!  See here for some old-time pig wisdom from Agrarian Nation.  As for vegetables, there is an entire chapter just for vegetables, and later in the book there's more about pulses and grains.  

A Catalogue of Vegetables 
This chapter literally lists all possible vegetables with different ideas on how to cook then.  While it is recommended to eat most vegetables raw, apparently cabbage/kale/broccoli contain chemicals that block thyroid hormones and silverbeet contains oxalic acid, so are best eaten cooked (which rules out coleslaw on an all but occasional basis).  A great suggestion in this chapter is to butter cooked veges, I hadn't done this for so long, I forgot how delicious it is, we now often have butter on the table with cooked veges!

This is probably a useful chapter for those who are unsure how to cook some veges.  We don't mind having things the same every night, so we generally boil potatoes and steam the other veges in a steamer pot above the potato pot.  Unless we are having a sauce or stirfry in which the veges are cooked anyway.


Luncheons and Supper Foods 
  • Meat salads
Really I don't know how this chapter differs from the salads chapter - make a salad and have some meat with it, not hard!
  • South of the Border
Recipes for Mexican food which I think will be interesting.  Unfortunately the tortillas are to be bought rather than made.  Lucky Emma from Craving Fresh has posted a tortilla recipe (which I am yet to try out!).
  • Eggs
Seriously, who doesn't know how to cook eggs??

  • Sandwich suggestions
Use your imagination.....


Have you read Nourishing Traditions?  Do you use the recipes?

Here's the rest of the series:

Nourishing Traditions - from start to finish

Nourishing Traditions - Mastering the basics


Nourishing Traditions - more chapter reviews


Nourishing Traditions - Grains and Legumes


Nourishing Traditions - Snacks, desserts and "super foods"


Comments

  1. Liz I am really enjoying your review of NT. I might even be inspired to get a copy. I agree with you on the pork side of things but again I guess it all comes down to how they are raised. I would like to have some free range pigs but we do not have enough land for pigs and cows. We were going to have our cow butchered but now we have so much grass we are holding on a bit longer, I am not sure about organ meat but I guess if i don't like it Jessie the dog can have it.

    ReplyDelete
  2. Ps The Kelpies look very happy together, I wish ours would sit still even for 5 mins, how old are they?

    ReplyDelete
  3. Thanks Fi, we want to keep pigs at the new block, its does require a bit of land to keep them happy. I'll be interested to see how you go with butchering the cow and if you eat the organ meats! The kelpies are 9 and 11 this year, so they are two old girls who go to bed earlier than us. Actually its a bit sad to see them lose their craziness and settle down, makes us realise that they are getting old.

    ReplyDelete
  4. I haven't roasted one of ours yet because they were too old. We just casseroled them. Do you cook them the same day or let them rest for a couple of days? I don't know anyone that eats their own birds to get tips from!

    ReplyDelete
  5. Everything I read prior to our first kill said to rest the meat for 24 hours, so we did that at first, but then I heard so many stories of people in the old days killing a chicken on Christmas morning for Christmas dinner, we decided it wasn't so important. When we first killed a turkey we were so keen to try it we fired up the wood stove right away and ate it for lunch! So I don't think it matters too much. If you know the bird it old though, it best to plan to cook it long and slow!

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

** Sign up for my weekly email updates here, you will find out more about my garden, soap and our farmlife, straight to your inbox, never miss a post!  New soap website and shop opening soon....

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko a…

How to make coconut yoghurt

Lately I have been cutting back on eating dairy.  I know, I know, we own two house cows!  But I am trying to heal inflammation (bad skin) and dairy is one of the possible triggers, so as a last resort and after much resistance, I decided I had better try to cut back.  Its been hard because I eat a LOT of cheese, and cook with butter, and love to eat yoghurt (and have written extensively about making yoghurt).  I had to just give up cheese completely, switch to macadamia oil and the only yoghurt alternative was coconut yoghurt.  I tried it and I like it, but only a spoonful on some fruit here and there because it is expensive!





The brand I can get here is $3 for 200 mL containers.  I was making yoghurt from powdered milk for about 50c/L.  So I was thinking there must be a way to make coconut yoghurt, but I didn't feel like mucking around and wasting heaps of coconut milk trying to get it right....  and then Biome Eco Store sent me a Mad Millie Coconut Yoghurt Kit to try.  The kit is…