Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Understanding Dr. Weston A. Price
By Stanley A. Fishman, author of Tender Grassfed Meat
photo credit: TAYLOR149
“Life in all its fullness is nature’s laws obeyed.†Dr. Weston A. Price.
I have seen these words many times, but I did not really understand them. Until now.
I have been very ill for most of my life. I have had a lot of medical treatment. Most treatments would relieve the symptoms, for a while, than the symptoms would return, worse than ever.
Yet when I followed the Weston A. Price diet, did what I could to avoid toxins, switched to grassfed meat, and had no medical care, all my symptoms went away, and they did not return. And my body functions began to improve, and they are still improving. At 58.
Many body functions that did not work, such as having a sense of smell, being able to breathe through my nose, breathe effortlessly, and sleeping through the night, returned. Other body functions that had been deteriorating such as hearing, eyesight, digestion, sense of touch, taste, and flexibility, are now improving. My mental attitude also improved enormously. I began waking up with a sense of joy and eagerness to live the day, a feeling I last had when I was a child. My usual mental feeling could best be described as a happy, peaceful contentment.
What happened?
Modern Medicine
Modern medicine is focused on treating a particular disease, defined by a set of symptoms. These days, the disease is treated with artificial medication, or surgery, or radiation, or all three. All of these treatments are a massive and powerful assault on the body and its natural systems, often doing great harm. Success is defined by a cessation of the symptoms. Usually, the symptoms return in the future, worse than before, and the cycle begins again.
Nature’s Laws
We all have an immune system, and other bodily functions that are designed to fight off disease and keep us healthy and regenerating. Modern science and medicine arrogantly claim to know how they work, but this knowledge is still incomplete. They just know the tip of the iceberg. This iceberg is powerful and complex beyond our understanding.
We have a powerful desire to eat, and eat food that will satisfy us. We are born with it.
The healthy peoples studied by Dr. Weston A. Price did not have the chronic diseases that plague modern humanity. They did not have scientists, or laboratories. They did not have doctors or dentists, though they had healers. They knew far less about the tip of the iceberg than we do. But they knew something very important. They knew how to feed the body, the whole body. And the body sustained and protected them, just as nature intended.
These peoples did not have peer-reviewed studies, or computers, but they had something else. The accumulated experience of thousands of years of living, passed down from mother to daughter, from father to son, from healer to healer, from wise person to wise person. This priceless knowledge was based on the combined experience of tens of thousands, even millions of the ancestors of their people, who paid careful attention to their own observations, filtered through the wisdom of common sense, and passed on this knowledge.
The healthy peoples studied by Dr. Price knew what to eat, and what not to eat. They knew how to prepare food. They knew how to combine food. They knew how to preserve food, though they had no refrigerators. They knew how to satisfy their hunger, with the right foods, properly prepared. They did not decide what the laws of nature were, they discovered them. They knew how to avoid the natural toxins and dangers in their land. They obeyed the laws of nature, and were rewarded.
I think modern people have lost most of this knowledge, and no longer know how to obey nature’s laws. We have tried to substitute the incomplete knowledge of science and technology for the laws of nature, to make our own laws. And we have suffered terribly for this, as shown by the huge and increasing amount of chronic illness in the most “advanced†nations.
Science and technology have accomplished wonderful things in many areas, and have greatly improved life. But their knowledge in the area of nutrition and health is partial and incomplete. I support real research, research based on the desire to learn and share, rather than the desire to exploit. But much of this research has not been completed.
What happened to me?
I think my body’s functions were supported and activated. I think that the changes I made enabled my body’s systems to function the way nature intended them to. I think the avoidance of toxins reduced the burden on my body’s systems, enabling them to function better. I think that following the Weston A. Price diet, eating traditional foods, and eating traditional food combinations gave my body’s systems the fuel and resources they needed to function properly.
I don’t know how to cure, prevent, or mitigate any disease. But following the old wisdom discovered by Dr. Price has allowed me to follow nature’s laws, which has enabled my body to function properly. And I enjoy the fullness of life.
For more information about Dr. Weston A. Price, please visit these websites: The Weston A. Price Foundation and Price-Pottenger Nutrition Foundation.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
This post is also part of Fight Back Friday Blog Carnival at Food Renegade.
A New Podcast Interview about Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Real Food Media blogger Ann Marie Michaels, also known as Cheeseslave, has done a podcast interview with me. Ann Marie is an expert on real food, and it was an honor to be interviewed by her. We covered a number of issues concerning grassfed meat: why it must be cooked differently from factory meat; how I learned how to cook grassfed meat; some barbecue tips for July the Fourth; why grassfed meat is sustainable and better for the planet; how it differs from conventional meat; how grassfed meat is so nutrient-dense and satisfying; the benefits I received from eating grassfed meat; how traditional food combinations provide complete and superior nutrition; even what to add to US Wellness liverwurst to make it into a spreadable pate; and more!
I found Ann Marie’s questions and comments to be insightful and invaluable, and I really learned a lot during this interview, which I greatly enjoyed. Ann Marie has been spreading the word about real food for some time now, and I highly recommend her blog.
Here’s the link to the podcast:
New Podcast: Stanley Fishman Talks About Tender Grassfed Meat
This Free Ingredient Makes Everything Taste Better
By Stanley A. Fishman, author of Tender Grassfed Meat
My wife made this appetizer in the shape of a heart for me.
There is an ingredient that makes all food taste better. It is not MSG. This ingredient also makes your food healthier. It is not a vitamin or mineral. This ingredient also makes it easier to cook the food, and makes the cooking more enjoyable. It is not a cooking gadget. Where can you buy this ingredient? You can’t. But you can create it. And it is free.
This secret ingredient is to maintain a cheerful, happy, loving, thankful attitude while you cook.
I know this kind of attitude is totally opposite from the competitive frenzy shown on so many cooking shows. These shows imply that good food is created through stress, conflict, complex cooking techniques, time pressure, and competition. I consider this modern attitude to be the psychic equivalent of factory food. But I know the ancient secret.
I came across this ancient secret while I was researching my cookbook, Tender Grassfed Meat. I read a number of old cookbooks, from every corner of Europe, America, and other parts of the world. Time and time again I came across this advice, in dozens of old cookbooks, from many different countries, expressed in many ways—never, ever cook when you are angry or upset. Be cheerful, happy, and grateful while you cook.
I also remembered the story of Marya Palma. Marya Palma was the family cook for my grandparents. My grandfather, an eater of mythic proportions, ate a meal at her tiny restaurant in Poland. The meal was so good that he paid her a small fortune to travel to his home in Manchuria and cook for him. Marya Palma was a huge, combative, formidable woman who had known great tragedy in her life, and was afraid of nothing and nobody. But when Marya Palma cooked, she was happy and cheerful. Marya Palma was such a magnificent cook that it was common for the guests to carry all 300 pounds of her around the dining room after a dinner, the ultimate tribute they could give to a cook.
Since I kept reading this advice, over and over again, I decided to take it. That was a very good decision indeed.
First, I plan the cooking so as to minimize any chance of being angry or upset. I select a recipe I have time for. I prepare and organize all the ingredients so they are pre-measured and ready to be added when the time comes. I do not start cooking until everything is in its place.
I learned to create this cheerful attitude by focusing on the food and thinking about its benefits. I look at the good ingredients, think of where they came from, of how much work and effort and wisdom it took to raise this good food, which will nourish and sustain the lives of me and my family. I think of how the real, healthy food I cook will nourish my family and friends. I think of how this good food will make them stronger and healthier. I think of how much they will enjoy the tasty food. And, to be honest, I think of how much I will enjoy the food. After a few minutes of this, I am quite cheerful and happy. I maintain this attitude by paying attention to the food as it cooks. I watch the changing colors of the browning meat, the deep green color of perfectly cooked vegetables. I listen to the sounds the food makes as it cooks. I smell the enticing smells of cooking meat, as my mouth waters. Good food appeals to all our senses. All we have to do is pay attention.
I became a much better cook when I added this free ingredient.
I know this may sound mystical, and there is no way to prove this through science, but I truly believe that the happy, cheerful feelings I cook with somehow improve the food, making it healthier, more digestible, and certainly tastier. Traditional wisdom supports my belief.
If you add this free ingredient to your food, I predict that your food will taste better. Everything you cook will taste better, and you will enjoy cooking so much more.
Related Post
Cooking Real Food—The Most Important Task
Frugal and Delicious: Traditional Ways to Stretch Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Ingredients for Traditional Burger Mix: ground grassfed beef from U.S. Wellness Meats; pastured eggs; and chemical-free sourdough spelt bread.
Many people who eat grassfed meat have trouble affording the higher cost. Grassfed meat is more expensive than factory meat, in a per pound cost. However, there are many ways to reduce the cost of grassfed meat, such as buying a whole, half, or quarter animal, joining a CSA, searching the websites of trusted providers for specials, making a good deal with a local farmer, and other similar methods. But there is another way to make grassfed meat feed more people and provide more meals, which was developed over the centuries in Europe and elsewhere. Add wholesome and less expensive ingredients that literally enable you to stretch the meat, while adding a delicious taste and texture. Done right, these dishes can actually taste better than a dish made up only of meat.
The ordinary European had a hard time getting meat, so they made the most of it. Meat scraps were made into stews combined with many different vegetables. Chopped or cubed meat was often added to grains such as wheat, rye, oatmeal, rice, kasha, and barley. Sausages often contained a large number of non-meat ingredients such as grains, fat, sometimes blood, and sometimes all three. Onions, chopped, or sliced, or pureed, were added to almost every meat dish other than roasts or steaks, and often to those dishes as well. Herbs, fresh and dried, were added for flavor, as were spices such as pepper, cloves, cinnamon, nutmeg, and others. Spices were usually added in very small amounts, because spices were expensive. The use of small amounts meant that the spices did not overwhelm the meat, but blended with the other ingredients to create a wonderful taste.
Ground meat is usually the lowest priced form of grassfed meat available, especially in bulk. Traditional European cuisines had many recipes for ground meat, almost always stretched by the addition of other ingredients, both for economy and taste. The added ingredients often included eggs, onions, milk, cream, stale bread or bread crumbs, small amounts of various spices, and always some of the fat of the animal. Ground meat was cooked in the form of meatballs, meatloaves, as part of the filling for pies, in sausages, as part of a filling for all kinds of pastries, and in dumplings. These methods and flavors work very well with modern grassfed beef. Adding traditional ingredients to ground meat can result in a hamburger, for example, that is much tastier than an all meat burger.
I want to make a distinction between the traditional use of stretching meat with other ingredients, and the modern factory food method of making more money by adding ingredients such as soy protein, water, and all kinds of other filler materials to ground meat before the meat is sold. The traditional practice of adding other ingredients to ground meat occurred only when the meat was actually cooked, not when it was bought. Any ground meat I buy is 100% grassfed and grass finished, with no ingredients except meat and meat fat.
The following is my version of a typical European meat mixture for hamburgers. There are hundreds of different versions. This one contains many of the typical ingredients used to stretch ground meat in Europe and is delicious. It is intended for grassfed hamburgers. The mixture can be grilled, sautéed in a frying pan, or cooked under a broiler. It should be cooked thoroughly, with medium rather than high heat. Stale bread does not appeal to me, so I have substituted fresh bread crumbs.
Traditional Burger Mix
1 pound grassfed ground beef
2 slices chemical free sprouted or sourdough bread of your choice
1 small organic onion, very finely chopped
2 pastured or free range organic eggs
1 teaspoon coarse unrefined sea salt, crushed
1/2 teaspoon organic freshly ground pepper
1/8 teaspoon ground organic cloves
- Chop the bread into cubes, and crumb in a blender.
- Break the eggs into a small bowl, and beat lightly with a fork until well combined.
- Add the crumbs, eggs, and all other ingredients to a large bowl, and mix until well combined. Traditionally, this would be done with your clean hands, but it is a sticky experience, and it can be hard to wash the mixture off your hands. A large spoon is a very practical alternative.
- Form into hamburgers and cook, or refrigerate until just before cooking. This delicious mixture should be used within 24 hours of being made.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
Read more frugal real food blogs at Pennywise Platter Thursday at the Nourishing Gourmet.
Who Was Weston A. Price?
By Stanley A. Fishman, author of Tender Grassfed Meat
Who was Dr. Weston A. Price? He was the man who saved my life and restored my health even though he died before I was born.
Dr. Price was a dentist in Cleveland, Ohio. He was a very distinguished dentist who was also the research director of the American Dental Association. After many years of practice, Dr. Price realized that the teeth and health of his patients were getting worse from year to year. Even more disturbing was the fact that each generation of his patients had worse teeth and was sicker than their parents. Dr. Price decided to find out why.
The Question
After several years of research, Dr. Price decided that the problem was caused by the absence of some essential factors from the modern diet. But he did not know what those factors were. Dr. Price did know that many so-called primitive peoples had excellent teeth. In fact, these “primitives†had much better teeth than the “civilized†peoples who had far superior technology. Dr. Price decided to study those people who had excellent teeth.
The Search
Dr. Price decided to travel directly to where these healthy people lived, so he could study them first-hand and learn why they were healthy. Dr. Price traveled all over the world during the 1920s and early 1930s. He visited isolated, healthy people from Switzerland, the Scottish islands, Australia, Africa, Polynesia, Peru, Native Americans in Canada, and others. He also studied the close relatives of each of these peoples, who were not isolated and lived in more “civilized†circumstances.
The Answer
In every case, Dr. Price learned that the traditional people who ate the diet of their ancestors, which consisted of unprocessed foods, from hunting, gathering, herding, fishing, and natural farming had excellent teeth, without cavities, even though they had no dentists. Not only did these people have excellent teeth, they were free of the chronic diseases that were common in civilization. They did not have cancer. They did not have heart disease. They did not have diabetes. They did not have tuberculosis. They had none of the chronic diseases that plagued the so-called civilized world. They also did not have crime or mental illness. They had no need for police or psychiatrists. Their children were born healthy, without defects. Dr. Price also found that members of the same group of people, when they ate a modern diet, had terrible teeth and were plagued by every one of the chronic diseases that were common in more advanced countries. The only difference was what they ate.
The Solution
Dr. Price discovered that the key to good health is to eat a traditional diet of unprocessed food, and to eat the same kinds of foods that the healthy, isolated people ate. Dr. Price discovered that while the diets of these widely scattered peoples were quite different, they had many elements in common. Dr. Price discovered what these elements were, especially the dietary factors that were essential to good health. He recorded his findings in a book entitled Nutrition and Physical Degeneration, which was published in 1939. This book described exactly what people should and should not eat in order to be healthy.
Ignored and Rediscovered
Unfortunately, Dr. Price’s work was largely ignored. However, his work was preserved by the Price-Pottenger Nutrition Foundation, which devoted itself to keeping his book in print, and keeping his knowledge alive. The Weston A. Price Foundation was founded in 1999. They have done a magnificent job of spreading Dr. Price’s knowledge all over the world and the Internet. Sally Fallon, the founder of the Weston A. Price Foundation, wrote Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a comprehensive cookbook which teaches the reader to cook traditional food that can restore their health. Nourishing Traditions also explains the teachings of Dr. Price in a way that is easy to understand.
How Weston A. Price Saved My Life
I had been chronically ill for most of my life with many illnesses, including life-threatening asthma. I was told in 1998 that I would only get worse, and that my lungs would never heal. Instead of accepting this medical death sentence, I searched desperately for a way to save my life. The website of the Weston A. Price Foundation gave me all the knowledge I needed. I adopted the Weston A. Price diet and became healthy. Once I switched to grassfed meat, I became robustly healthy. If not for Dr. Price, I do not believe I would be here today to write these words.
You can find out more about Dr. Price here.
Why I Eat Organic or the Equivalent
By Stanley A. Fishman, author of Tender Grassfed Meat
I strongly recommend the use of organic ingredients in Tender Grassfed Meat. The reason is simple. I want to eat the most nutritious food I can, and the tastiest food I can. Dr. Weston A. Price discovered that people eating the traditional diet of their ancestors were healthy. All of the food contained in these traditional diets was organic or the equivalent. My health was restored by trying to copy the diets described by Dr. Price. After I restricted my diet to organic or the equivalent, I learned something. The food tasted better — much better.
The human body is made to process natural, unaltered food.
The methods that the human body uses to sustain, nourish and rebuild itself are many, and very complex. Nutrients are not processed in isolation, but together. For example, it is now known that an oversupply of one B vitamin can actually cause a deficiency in other B vitamins, because the body is set up to process these nutrients together, the way they are present in food. When you get your nutrients from unaltered food, everything is present that is needed to fully assimilate the nutrients. Our ancestors learned which foods were good to eat, and all of the nutrients and cofactors in those foods are necessary to properly assimilate the nutrients. Our ancestors also learned to combine foods to ensure proper nutrition. While they could not identify specific vitamins, minerals, amino acids, and fatty acids, they knew what to eat. This knowledge was passed from generation to generation, over thousands of years.
Non-organic foods are altered and different from traditional foods.
Modern food raising practices have altered the very chemistry of food. For example, feeding grain and other non-grass substances to cattle change the balance of omega-6 to omega-3 fatty acids dramatically, from one to one to twenty to one. When you eat meat from an animal made to eat grass, your body expects the food to have the proper ratio of omega-6 to omega-3. When the meat does not have the proper ratio, your body is not getting what it is ready to process. We do know that an excess of omega-6 fatty acids can cause inflammation and a host of illnesses.
Vegetables that are sprayed regularly with pesticides, which they absorb, are different from the vegetables humankind has eaten for most of history. Artificially fertilized soil lacks many of the nutrients and minerals present in naturally rich soil, and food grown with artificial fertilizers is different from food grown in naturally rich soil. This forces your body to process substances that either have never existed before (artificial chemicals and pesticides), and/or lack the substances the body expects to find in the food, which may be necessary to properly process and assimilate the nutrients.
GMOs did not exist in nature, and were not eaten by our ancestors.
None of the healthy peoples studied by Dr. Price ever ate GMOs (Genetically Modified Organisms), because GMOs did not exist at the time. GMOs are plants that are changed in a laboratory, sometimes having insect genes and other foreign components added to them. This once again presents your body with substances that it does not expect. Most GMO crops are designed with an internal pesticide, or designed to absorb and tolerate huge amounts of pesticides, amounts that might kill a normal plant. The presence of these pesticides in the crops once again forces your body to deal with a substance it does not expect, or know what to do with.
Modern science has identified only some of the nutrients and cofactors needed by our bodies.
Scientists keep discovering new nutrients as time goes on, from vitamin K2 (which used to be unknown), omega-6 and omega-3 fatty acids, which were also unknown decades ago, and a number of other substances. Vitamin K2, omega-6 and omega-3 fatty acids all are very important nutrients. The point is that there are dozens, maybe hundreds of nutrients and substances necessary to process nutrients that are currently unknown. Since conventional agricultural practices change the very chemistry of food, it is impossible to know what nutrients are altered or missing, since so many nutrients have not even been discovered.
How to get all the nutrients and cofactors.
How can we get all of the nutrients and cofactors we need, if science has not identified all of them? The answer is very simple and I know it works because I have done it. Eating the nutrient-dense food enjoyed by our ancestors will give us all the nutrients and cofactors we need. Foods that are organic or the equivalent are the closest we can get to the food that was actually eaten by our ancestors.
What is the equivalent of organic?
The phrase “organic or the equivalent†is often used. “Equivalent†means food that has been raised according to organic food practices, but has not been certified organic by an authorized agency. The food is the same, it just doesn’t have the stamp of approval, which can be quite expensive and time-consuming to obtain. Food meets my definition of “organic or the equivalent†if it is raised without the use of pesticides, artificial fertilizers, chemicals, or ionizing radiation. It cannot be GMO. Animals must be raised without the use of growth hormones or antibiotics. I add another requirement to the meat that I eat. The food that is fed to the animals must be species appropriate, meaning that it is very similar to the natural diet of the animal. For ruminant animals, such as cattle, bison, and lamb, this means 100 percent grassfed.
Organic food tastes much better.
There is another benefit to using ingredients that are organic or the equivalent. They will make your food taste much better. Vegetables grown in good soil, without the use of pesticides or artificial fertilizer, have much more flavor. You can really taste this when you use a recipe that has only a few ingredients. Organic spices grown in good soil that contains the full range of minerals and nutrients have a depth of flavor that is far superior to the conventional varieties. The meat of grassfed animals who have eaten lush, green grass, grown in good soil has a deep, wonderful flavor that no feedlot meat can equal.
I eat organic or the equivalent because it is healthier and tastes better.
This post is part of the blog carnival: Fight Back Friday. Click here to read more great posts at FoodRenegade.com
Bringing Back the Fat Cap – Restoring the Fat of the Land
By Stanley A. Fishman, author of Tender Grassfed Meat
Grassfed strip loin roast from U.S. Wellness Meats, cut from strip loin primal
Do you know what a fat cap is? Most people today do not. A fat cap was once considered absolutely necessary for roasting meat. Fat caps will greatly improve the nutritional qualities and taste of any grassfed meat.
Here is a link to my guest blog about fat caps on Kim Hartke’s great site, Hartke Is Online:
Fat on Grassfed Meat is Healthy, Claims Cookbook Author
Cooking Real Food — The Most Important Task
photo credit: stuartpilbrow
By Stanley A. Fishman, author of Tender Grassfed Meat
What if a drug was invented that would reduce the risk of cancer to almost nothing? What if the same drug was just as effective against heart disease? What if this drug also greatly reduced the risk of diabetes, asthma, birth defects, Alzheimer’s, depression, mental illness, ADD, arthritis, obesity, indigestion and every other chronic disease that plagues humankind? What if this very same drug strengthened your immune system to the point that the flu, colds, and infections became a thing of the past? What if the side effects of this drug were limited to a feeling of well-being, boundless energy, peaceful sleep, enhanced mental and physical ability? Wouldn’t you take this drug?
There is no such drug. But you can learn to do something that can provide all of the benefits I have described. You can learn to cook.
The human body is far more complex and intricate than anything invented by human science. There is much about the workings of the human body that is still a mystery. But we do know that the human body has an amazing capacity to protect itself, heal, regenerate, and rebuild. We also know that the body can fail, become very ill, and die.
What is the difference between a healthy body and a sick one?
Dr. Weston A Price, a dentist, noticed that each generation of his patients was less healthy than their parents. He decided to study the effect of diet on humanity, travelling to many countries to learn what healthy people ate. Dr. Price found that people eating the diet of their ancestors were healthy, with none of the chronic diseases that are so common today. These people did not have heart disease. They did not have cancer. They did not have mental illness. They did not have crime. They had no tooth decay, although they had no dentists. When the same people ate modern foods, their teeth decayed, and they suffered from all the chronic illnesses that afflict us today.
When the human body gets all the nutrients it needs, it is healthy. When the body does not get those nutrients, it is sick. Modern foods do not provide all the nutrients needed for good health. Supplements are not the answer, because the body takes its nutrients from foods, including a number of substances in the whole food called cofactors, which are often unknown, and are needed by the body to assimilate nutrients. Supplements do not have all the cofactors. The only way to get all needed nutrients is to eat real, unaltered food, prepared by somebody who knows how to cook it.
The most important task any of us can learn is to cook real food, as this is the only way we can provide the nutrients necessary for health.
Learning what to eat and how to cook takes time and work, but the rewards are worth it. To me, cooking has become more art than work. I truly enjoy it. When I cook, I am always aware that the food I am cooking will become part of me and the people I care about. I cultivate a happy, loving contentment when I cook — knowing that what I am doing will make me and my family healthier, while giving us the pleasure of a delicious meal. I cannot describe how good it feels to become healthier, and to see your family become healthier, and to know it is because of the good food you prepare.
Real cooking may seem difficult at first, but it gets easier and faster over time. If you cook enough, it will become as easy and instinctive as riding a bicycle, or driving a car.
I believe that food must taste good to be truly nutritious. The good taste and smell of real food, properly prepared, gives much pleasure while stimulating the salivary glands. The salivary glands produce substances that aid greatly in the digestion and absorption of food. Good taste helps good nutrition.
Dr. Price discovered what to eat, and what to avoid. I follow the Weston A. Price Foundation’s Dietary Guidelines. I have switched entirely to grassfed and grass finished meat, with wonderful results.
If you have decided to learn to cook real food — the most important task — I recommend the book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary G. Enig, PhD. This magnificent book covers just about every aspect of cooking real food, while providing a huge amount of information on what to eat and why. While the scope of the book may seem overwhelming, you don’t have to read the whole thing at once. I recommend using the book as a cooking encyclopedia, and looking up the specific issue or recipe you want to learn about.
For a detailed and user-friendly cookbook on grassfed meat, designed for people who have never cooked grassfed meat, I recommend Tender Grassfed Meat. That is why I wrote it.
This post is part of the Real Food Wednesday blog carnival, hosted this week by Cheeseslave blog. Go see other homages to real foods, good fats on Cheeseslave.com!
Real Foods that Healed Me
By Stanley A. Fishman, author of Tender Grassfed Meat
I recently wrote a blog that describes in detail the foods that I ate to become healthy, following the recommendations of the Weston A. Price Foundation. Here is a link to the article at Moms for Safe Food.