One of my favorite fruits happens to be dates. Sadly, where I live I rarely get to experience the fresh version.
Either way, dates – fresh and dried – are an absolutely delicious as well as nutritious traditional food. They are one of the oldest known cultivated plants, going back around six thousand years!
Lobster is expensive! So why do most people so quickly throw out the shells? These bits of exoskeleton can easily make a quart or more of luxuriously rich lobster stock.
We don’t think twice about making bone broth with parts of the skeleton of vertebrates. So why not make it with the exoskeletons of invertebrates?
It probably comes as no surprise that commercially available brands of sour cream and crème fraîche bear little to no resemblance to their form in healthy, traditional diets. Usually containing numerous additives and thickeners, modern cultured cream is also (ultra)pasteurized, meaning it contains no probiotics or enzymes. This fact alone should convince you to steer clear and try your hand at making homemade sour cream and its milder tasting cousin crème fraîche.
Most people associate cocoa butter with skin moisturizing. Creams, lotions, and other skincare products frequently contain this pale yellow vegetable fat extracted from the cocoa bean. It is also a popular ingredient in homemade soaps.
As it turns out, cocoa butter is also a very healthy traditional fat to eat! And, if you are sensitive to chocolate,
Glutathione is a relatively unknown molecule in human health. This is surprising, given that it is such a powerful substance, so much so that numerous nutritional experts from both conventional and alternative viewpoints champion its importance for both the prevention and resolution of chronic disease.
One of the topics frequently addressed on this blog are the numerous and ever-changing marketing scams Big Food uses to trick consumers into buying fractionated, overly processed, GMO-ridden, nutrient-poor products. Identifying and “outing” these phony ploys is perhaps the single most frequent source of “thank-you” emails to my inbox from readers who, like me,
Google the words “Thai soup” and you’ll find thousands of recipes for different types of red and green coconut curries and thousands more of versions of tom kha gai (a coconut chicken soup) and tom yum (a hot and sour soup). Go to a Thai restaurant in America and you’ll find these same handful of soups over and over.