Category Archives: Main Course

Bone Marrow Custard: Nutrient Dense Delight

by Sarah TheHealthyHomeEconomist March 31, 2014

Bone Marrow Custard
A casual scan of the shelves of your local bookstore quickly reveals an overwhelming array of cookbooks. For one interested in truly healthy cooking, the choice can be overwhelming – which to choose, what recipes are best?

I don’t recommend many modern cookbooks on this blog for the simple reason that few are authentic from cover to cover from a traditional cooking perspective. Most are only partially accurate with excellent recipes here and there with the remainder promoting faddish, misleading, or incorrect information to the detriment of those earnestly seeking a wholesome, balanced cooking style.

I am pleased to say that in recent weeks, a giant among cookbooks has joined the ranks and it contains recipes and information that I can get behind 100% and wholeheartedly recommend for anyone interested in a time tested cooking approach that is worthy of learning yourself, but also priceless knowledge to pass along to your children and grandchildren.

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Quick Quiche from Holiday Leftovers

by Sarah TheHealthyHomeEconomist December 28, 2013

Quick Quiche
The holiday weekend is here and for many of us, family and friends will be dropping in to visit. Or, you may be doing the visiting yourself. Here is a fast, easy, and delicious quiche recipe to share with those who drop in for a chat.

I use leftover steamed veggies to make this dish super fast and easy. You can use whatever veggies you want. My favorite combinations are asparagus/red pepper or broccoli/onion.

I like the Wholly Wholesome brand of organic pie shells if I don’t have the time to make it myself. Many healthfood stores carry them. These pie shells are made with a healthy traditional fat and have no questionable ingredients.

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Sprouted Stuffing: Nourishing Addition to a Holiday Meal

by Sarah TheHealthyHomeEconomist December 6, 2013

Sprouted Stuffing

For many people, stuffing is one of the most enjoyable of all holiday dishes. The challenge is making it in a manner that is easily digestible and/or gluten free for any guests that might have an intolerance to this hard to digest plant protein.

If you choose to prepare a grain based stuffing, the most digestible choice is a whole grain bread that has been prepared traditionally either via sour leavening, sprouting or soaking.

Unfortunately, the emphasis of conventional nutritionists to consume whole grains is without caveat, but this is neither complete nor optimal advice. Traditional societies never prepared their whole grains in modern fashion as quick rise yeasted breads, granolas, pasta and other rapidly cooked grain dishes nor did they consume grain based foods in the large quantities of today.

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A Peek Inside a Busy Woman’s Fit Kitchen

by Fitness Editor Paula Jager, CSCS Owner of Crossfit Jaguar November 3, 2013

Busy woman's fit kitchen

By Fitness Editor Paula Jager CSCS

Fall is here, no doubt about it even here in sunny Florida, and I am getting into the swing of the seasonal shift in culinary pleasures.  It was an enjoyable but extremely busy summer.  If you follow the fitness posts on this blog, you may know we moved our CrossFit box to a new location and have experienced some serious growing pains along with the trials and tribulations of the construction process.  All good.

Whether you’ve experienced something similar or have 12 children we are ALL busy in our lives and everyday frenzied pace.  So what do we do — buy Swanson fake chicken broth, use processed vegetable oil and hit the drive-thru? Of course not but how does one keep up with or maintain the healthy traditional diet for ourselves and families in these light of these busy times along with keeping up our fitness?  It ain’t easy but I’d like to share my tips and recipes and hear about yours. . .

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Homemade Seasoning Salt (Holiday Gift Idea)

by Sarah TheHealthyHomeEconomist October 27, 2013

Homemade Seasoning Salt

Seasoning salt is made by blending together a base of salt with a carefully chosen selection of herbs and spices. It is an absolute must in the kitchen of every Traditional Cook.

The problem with conventional seasoned salt blends sold in supermarkets is that highly processed white salt is used as the base with ersatz, neurologically damaging flavorings like MSG frequently added.

Quality seasoning salts use only the finest sea salt containing over 50 (and in some sea salts, more than 80) beneficial minerals blended with organic herbs and spices which eliminates the need to artificially boost the flavor with chemicals or additives. These blends are typically rather pricey, however.

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