Cooking meals with health in mind is popular today. Getting back to the traditional method of preparing and cooking foods is considered smart and many are realizing the importance of learning how to make this a part of their daily lifestyle.
The ladies in my small church congregation asked me to teach a class in traditional cooking. With the readily available healthy real foods we are able to buy from even the chain stores, we would all agree that our opportunities have a wide-opened door. My own personal quest began many years ago when I was part of a food coop (FORC) that delivered food once a month to a designated place, the "members" would then unload and break down the large number of boxes, and the driver was paid in one check. So as you can see we had to be an group organized sufficiently enough to have our own checking account and have a member be in charge of the money. At one time our membership reached about ten families, and we purchased roughly around $800-1000 monthly. My part in the coop for several years was the ordering of the member's monthly orders. Now this was in the age of the PC (personal computer) and the incipience of the internet. The internet that was available to us at this time (1990's) was only "dial up" in most areas....not always reliable. The lady at FORC and I would have a specific time and date that she would call me on my landline telephone; I would arrange my schedule to be at my house and I would give her our orders individually, item by item. Unless this might seem overly arduous to you, let me assure it was not in the least; I developed a pleasant working relationship with this kind woman. Discovering the book, Nourishing Tradtions by Sally Fallon, also made a huge acceleration in my education curve of learning how to cook in a more traditional way.
Last night's focus at my home was teaching about how to prepare Chicken Bone Broth.
The evening's dinner menu was:
Tomato Bisque (chicken bone broth base)
Green salad with homemade dressings (soaked and dehydrated walnuts)
Fermented carrots and cucumbers
Roasted whole Chicken with carrots, red potatoes, and onions(all organic)
Sourdough Einkorn bread with grass-fed herb butter
Oatmeal Pumpkin bake (soaked oatmeal, sweetened with organic maple syrup)
Fermented Ginger Ale
It was 10 o'clock as we were saying our goodbyes. Hopefully, in the days ahead new thinking will emerge as conscious efforts are made to eat nutrient dense real foods as much as possible.
Oh, by the way since I not always able to find the quality of certain foods locally, I make a monthly food order to Auzure Standard, all online, even the payment.
Last night's focus at my home was teaching about how to prepare Chicken Bone Broth.
The evening's dinner menu was:
Tomato Bisque (chicken bone broth base)
Green salad with homemade dressings (soaked and dehydrated walnuts)
Fermented carrots and cucumbers
Roasted whole Chicken with carrots, red potatoes, and onions(all organic)
Sourdough Einkorn bread with grass-fed herb butter
Oatmeal Pumpkin bake (soaked oatmeal, sweetened with organic maple syrup)
Fermented Ginger Ale
It was 10 o'clock as we were saying our goodbyes. Hopefully, in the days ahead new thinking will emerge as conscious efforts are made to eat nutrient dense real foods as much as possible.
Oh, by the way since I not always able to find the quality of certain foods locally, I make a monthly food order to Auzure Standard, all online, even the payment.
