#34 – Our Favourite Nourishing Traditions Recipes

“We love this book so much!”

The ancestral cook’s bible: Nourishing Traditions by Sally Fallon-Morell

We love this book and we’ve cooked so much from it. In this episode you’ll hear which six recipes from the hundreds filling its pages are our absolute favourites. We’ll share why we love them, give you tips about the ingredients and processes, and talk about how we’ve used them to feed our families and friends and made them our own.

Our six go-to dishes include two breakfasts, two mains, a dessert and a vegetable ferment and hail from all over the globe. Whether you have a copy of the book yet or not listen in and you’ll leave totally inspired to make these delicious, nutritious dishes part of your own kitchen and life!

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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!

Alison’s oat fermentation course is here, with a 10% discount automatically applied!

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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Our podcast is sponsored by Patrons in ancestral kitchens around the world!

Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.

To read more about becoming a patron and explore the various levels, click here!

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The Run Down:

5:20 So many new things coming to the podcast Patreon

11:34 We love Nourishing Traditions so much!

13:10 Alison’s choice #1: Ginger Carrots (p95)

“This is a fabulous recipe to bring to people who haven’t had fermented foods before”

20:39 Andrea’s choice #1: Cultured Milk Smoothie (p88)

“Post-partum this was my great discovery….I could make it with one hand!”

25:40 Alison’s choice #2: Kasha (p464)

“You’ve got the toasty flavour of the buckwheat, you’ve got the depth of the egg, you’ve got the richness of the butter…and then the chicken stock. I can’t stop making it!”

33:35 Andrea’s choice #2: Breakfast Porridge (p455)

40:45 Alison’s choice #3: Dosas (p510)

52:00 Andrea’s choice #3: Gingerbread (p547)

“It’s so decadent!”

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This is Nourishing Traditions

The extra goodies for our patrons have been uploaded to our ‘treasure trove’ library. Access is available here, at the Companionship level and above.

This is our second episode on Nourishing Traditions; the first is here

Rebecca at @ahumbleplace

Andrea’s reference to Crisco relates to our episode #33 Fats

The video with Charlie cooking pizza in a van and the video with Beatrice talking about Kenyan food are both available to sponsors at the Companionship level or greater over at our Patreon feed

Thank you for listening – we’d love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

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