rice waterMy first experience with traditional diet occurred in the early 1990’s when my primary care MD at the time introduced me to Ayurvedic cooking. She also utilized a number of Ayurvedic remedies in her practice of which rice water was one of the simplest. 

SarahThe Healthy Home Economist holds a Master’s degree from the University of Pennsylvania.

saffron riceIf you want to find out how to make saffron rice, it isn’t too difficult. Numerous recipes are at your fingertips if you do an online search, and they are all basically the same.

This recipe for saffron rice is different because it is made with traditionally prepared rice, which adds several unique and very important benefits. 

sprouting seeds on a spoon compared with soaked flourCareful anthropological study of ancestral societies reveals a surprising truth. Healthy, chronic disease-free traditional cultures who ate grains did so only after careful processing. The methods employed included sprouting, soaking, and/or sour leavening (sourdough). This thoughtful preparation was employed to remove potent anti-nutrients and break down complex food molecules contained in all grains,

storing sourdough starterTraditional foodies know that feeding sourdough starter regularly is necessary to keep it active, bubbly and healthy. What if you are going on vacation or simply need to stop making sourdough bread for awhile, however? Life happens after all! In those cases, it is important to know the protocol for storing sourdough starter properly.

fake sourdough bread at the storeAs awareness of the benefits of sourdough bread increases, so does the potential for food manufacturers – both large and small – to exploit the term.

And exploit it they most certainly do!

I recently examined every single loaf of bread at a local healthfood store. I found only one out of over half a dozen that claimed to be “sourdough”

sourdough-bread-loavesYeast was first introduced as a substitute for sourdough starter in breadmaking at the court of Louis XIV of France in March 1668. Scientists at the time already knew that this substitution would harm public health by reducing the digestibility and nutritional value of bread. Their counsel resulted in an initial and vehement rejection of the idea.

burnt rice in a potIf you prepare a lot of home cooked meals, you have probably already figured out that it’s fairly easy to end up with burnt rice. It doesn’t matter if you use white or brown rice. They both seem to burn fast if you get distracted and leave the pot untended.