In Our Kitchen

We eat (mostly) according to the principles set forth by the Weston A. Price Foundation. In short, this is traditional eating with a focus on animal fats and protein and local, organic veggies. Vegetables that are of the cabbage family (and a few others) are fermented (sauerkraut, kimchi, real mayo, real ketchup, homemade salsas, etc), as is much of our dairy (kefir, fil myolk, raw cheeses). This is to aid digestion by enhancing enzyme content and probiotic effect.

Another element of traditional diets is the consuming of soaked or sprouted whole grains. Grains are whole to include the bran for fiber and the vitamins/nutrients contained therein. Furthermore, they are soaked/sprouted to neutralize the phytates that occur in grains naturally prior to soaking to sprouting. Phytates can be a blocker of many vitamins and minerals and traditionally, these phytates were neutralized prior to consumption.

These are the guidelines that I use to plan my meals. I will be posting some sample week menus that I use throughout the year. Check back often for updates!

PLEASE NOTE:  You can visit my health curriculum website (link on the sidebar) for more information.  I have some sample menus in my box.net account on the sidebar.  They are available as downloads as WORD documents.

Basic Menu Plans

Roasted & Soaked Rice

Sourdough Pancakes & Sourdough Bread Tutorials

Raw Sauerkraut

Alternate Bread Making Guidelines – for those who choose to use flour and not sprout grain berries

Buttermilk Bread Recipe that uses yeast. Adapted to soak the flour as per WAPF.