As the title suggests, Nourishing Traditions is a book about traditional foods that are nourishing to eat.
I find that most of my "typical American diet" experiences (most of my life) have not felt satisfying, or have left me with side-effects that are undesirable. I have often wanted more from food, and found some foods really enjoyable that were on the fringes or the slow-food side of the typical American fare.
For example, I've acclaimed pizza as my favorite food for years, but often found I have a throat ache the next couple days and occasionally rashes on my face or arms within around four days of eating it. The same thing happens with sandwich bread, ramen noodles, and cake, much as I hate to admit it - it's seemed more convenient to eat these foods without connecting my symptoms and just thinking I got colds and rashes for no particular reason.
During the last ten or so years (after 20 of eating just whatever, such as spaghettio's and canned beans) I've tried to be very conscious of how much and what gluten products I eat, eating only organic produce, local or grassfed meats, eating more squash, less white potatoes, more cultured veggies and beverages, and here and there tried even more "special" diets, looking for improvement in my overall health.
I'm sure all of this helped, but I still felt I wasn't eating right. I studied "Eating Right for your Blood Type," and the 80-10-10 diet books, and felt that I was getting closer. Maybe sorta paleo is right for me?
I'm glad I finally got the Nourishing Traditions book because I agree with most of her writing about food sources and industrial shortcuts, and the recipes are really agreeing with my constitution.
I'll be posting more about recipes I try, how they feel, and what variations I work with.
The next post is "bone broth soup." And what a good place to start!