One of the first books that I purchased during my health coach training was Nourishing Traditions, by Sally Fallon.
While there are recipes calling for ingredients that are a bit “out there” as far as the SAD goes, my favorite being a fish recipe where she says something to the effect of,
“Have your fishmonger cut such and such kind of fish into such and such cuts.” My fishmonger? We land locked folks don’t know much about that!
But this book is full of good sense and very basic, to very complex information about traditional foods and how to prepare them. For more information on traditional foods, of course you can look at the Weston A. Price foundation online at www.westonaprice.org, where Sally Fallon Morell serves as the founding president and does much of the writing for their publications.
1 tsp Dijon-type mustard, smooth or grainy
2 Tablespoons plus 1 tsp raw wine vinegar
1/2 cup extra virgin olive oil
1 tsp expeller-expressed flax oil
Dip a fork into the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.
This basic recipe can be amended by adding 1 tsp chopped, fresh herbs like parsley, tarragon, thyme, basil or oregano.
Or you could add a clove of garlic. Or other spices you like.
That basic dressing with 1/4 cup sour cream can also be used on cabbage for her simple coleslaw:
1 head cabbage, shredded
2 carrots, grated
1 small red onion, finely chopped
1 Tbs celery seeds
1 cup basic dressing with cream
Sally Fallon, Nourishing Traditions
This is a large book and costs about $30, so I’d recommend that you look for it at your library and try it out. If you love it, you can add it to your collection!
I hope you will continue to engage in your education of healthful foods and cooking. What a blessing you are to your family through caring about their nutrition!