Traditional Foods Classes
What are they?
These are foods our ancestors would have recognized. Keep in mind while reading the list below that the closest thing we have to what they would have consumed would be locally grown, biodynamic or organic whole foods.
- Raw dairy products from cows or goats that are grass-fed. If you really want to make your dairy products a superfood, simply culture them. These include yogurt, creme fraiche, sour cream, cheeses, and kefir.
- Wild fish from clean water
- Grass-fed, pastured raised meats such as cow, goat, lamb as well as wild meats like deer, moose, elk, etc. Poultry of course and something that seems to be long gone from the “Modern diet”, organ meats from the animals listed above. Our ancestors considered organ meats to be a sacred food and knew that it was deeply nourishing.
- Eggs from pastured hens that are truly free range and allowed to forage for bugs, seeds, leaves, grasses and other treats they find outside.
- Whole grains that are soaked, sprouted or made using sourdough fermentation methods. Grains are the most difficult food for our bodies to digest, so these methods are very important and shouldn’t be skipped.
- Ecologically or organically grown fruits and vegetables.
- Bone broths made from the bones of poultry, cows, goats, lamb, wild caught meat and fish.
- Meat Stock made from poultry, cows, goats, lamb, wild caught meat and fish.
- Lacto-fermented vegetable such as sauerkraut, sauces, dressings and pickles. Also, fermented beverages such as kombucha, water kefir, beet kvass, fruit kvass and others.
- Fats: butter from grass fed cows or goats, ghee, beef tallow, schmaltz which is rendered or clarified chicken or goose fat. Lard which is rendered pork fat, bacon drippings, unrefined coconut oil, palm oil, and extra virgin olive oil.
- Grains, nuts, seeds and bean that have been soaked to neutralize phytic acid, antinutrients, and aid in digestion.
- Sweeteners that contain nutrients necessary to help them be properly digested such as raw honey, maple syrup, dried fruits, small amounts of unrefined sugars like Rapadura or Sucanat.
- Unrefined sea salt, such as Pink Himalayan, or Light Grey Celtic sea salt which are full of minerals.
- Fresh or dried herbs and spices.
Chances are that like most people when making these changes to your diet you will find the easiest way to do so is slowly and over time. As you find traditional food recipes or techniques you want to try start by purchasing those ingredients and build your pantry as you go.
These are some of the classes I have taught. I’m not holding cooking classes at this time, but if there is a special need please feel free to contact me.
Be inspired to create traditional foods in your own kitchen, that can give your body what it needs to be truly nourished.
Condiments – Ketchup, Mayonnaise and Mustard: These lovely ferments can replace store bought versions and with every use increase your good gut flora. So simple, and so powerful.
Salad Dressings – Basic dressing and add ons, Sweet Onion Poppyseed dressing, Raspberry Vinaigrette, a healthy yummy version of Ranch, just to name a few: Store bought dressings even organic versions are often made with rancid vegetable or Canola oil, that ruin your perfectly healthy salad and pollute your body with toxins. You will learn how to make wholesome nourishing dressings that your whole family can enjoy.
Marinades – I’ll teach you how to make healthy marinades with nourishing oils and ingredients your body will recognize. Finally be able to ditch the packets from the store that are loaded with unwanted hard to pronounce preservatives and additives.
Ferments – Sauerkraut and Beet Kvass, learn how to make foods that our ancestors used to stay healthy. Sauerkraut is an excellent condiment, just a very small amount with each meal will act as a digestive aid and help to build good bacteria in your gut. Beet Kvass has numerous medicinal qualities, just to name a few, It helps to cleanse the liver, is a good treatment for kidney stones, promotes regularity and aids in digestion.
Soaking and Sprouting – Nuts, beans and seeds. Every nut, bean, seed, grain legume are a seed. They are meant to be planted and produce a plant, they do not want to be eaten, not by man or animal. The phytic acid, and anti-nutrients in these seeds must be broken down in order for us to receive proper nutrition from them, and to keep them from binding to minerals in our diet that the body needs to function properly. Soaking and sprouting are an easy way to accomplish this and it’s a fun class that will empower you to make truly nutrient dense meals
Learn Traditional Foods Cooking Today
There are no scheduled cooking classes at this time, but if there is a special need please feel free to contact Annette to discuss doing a private class.