Category Archives: Recipes

We Can All Scream For Ice Cream

I downloaded this ebook We Can All Scream For Ice Cream and immediately decided to become a referral partner! The ebook is offered for 5.99 and includes ice cream and sorbet recipes, as well as popsicles and other treats. I am so excited about the recipes, which are all made without the top 8 allergens!


Here is one from the book, reprinted by permission!

Mint Chip Ice Cream

Ingredients, with some recommendations via our Amazon affiliation


Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —
If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Recipes without the top 8 allergens

All the recipes are made without milk, eggs, peanuts, tree nuts, soy, wheat, seeds, artificial flavors, artificial colors, excess fructose and even chocolate. As some of you are aware, we recommend that one avoid chocolate. Note that these recipes don’t even require that we have an ice cream maker!

  • Vanilla Bean Ice Cream
  • Strawberry Ice Cream
  • “Chocolatey” Ice Cream
  • Mint Chip Ice Cream
  • Tangerine Dream Ice Cream
  • Jasmine-Tulsi Ice Cream
  •  One (or Two) Ingredient Banana Ice Cream
  • Piña Colada Sorbet
  • Raspberry Lime Sorbet
  • Lemon Basil Sorbet
  • Berry Rocket Popsicles
  • Palate Cleanser Ginger Popsicles
  • Kiwi Blackberry Popsicles
  • Banana Split
  • Ice Cream Sandwiches
  • Dark Magic Fudgy Brownies
  • Neapolitan Stacks
  • Sea Salted Caramel Bonbons
  • Sparkling Grape Slushie
  • Caramel Sauce
  • Choco-o-shell
  • Coconut Whipped Cream
  • Strawberry Sauce
  • Ice Cream Cones and Waffle Bowls

I highly, highly recommend: We Can All Scream For Ice Cream. At 5.99, I consider it to be a bargain!

What is your favorite flavor of ice cream?


Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.



Filed under Book Reviews, Nourishing Our Children, Promotions, Recipes

Raspberry Gelatina

raspberriesWhy Gelatin?

In their article Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin, The Weston A. Price Foundation explains that “Gelatin is rich in the proline and glycine components that people need, but weak in methionine, histidine and tyrosine and utterly lacking in tryptophan. Accordingly, textbook writers from the 19th century on have rated gelatin a “poor quality protein.” But in spite of its seeming limitations, gelatin was valued for its medicinal benefits for thousands of years and was long considered a panacea for everything from skin and joint disorders to digestive distress to heart ailments.”

Gelatin’s traditional reputation as a health restorer has hinged primarily on its ability to soothe the GI tract. “Gelatin lines the mucous membrane of the intestinal tract and guards against further injurious action on the part of the ingesta,” wrote Erich Cohn of the Medical Polyclinic of the University of Bonn back in 1905.

Here are some benefits of gelatin [1]:

  • Supports and strengthens skin, hair and nail growth
  • Beneficial for joints and can help joint recovery
  • Can help tighten loose skin
  • Can improve digestion and can even heal digestive disorders
  • Rumored to help improve cellulite
  • Great source of dietary collagen
  • Adding gelatin to food is an excellent way to supplement protein without having to fill up on extra food. It should not, however, be your only source of protein since gelatin is not a complete protein. When taken with food, it helps your body better utilize other proteins and nutrients.
  • Gelatin contains 18 amino acids. Many of these amino acids are essential, meaning they can’t be produced by our bodies, and must be taken in as part of our diet.
  • Its specific amino acids can help build muscle.
  • Gelatin is a much better alternative to protein powders, which often contain artificial sweeteners and/or preservatives.
  • Gelatin has a protein sparing effect, helping to take the edge off hunger.

A popular way to include gelatin in our diets is my making gelatin-based desserts. We don’t recommend Jello with it’s added sugar or artificial sweeteners, artificial flavor and food coloring. Instead we recommend buying grass-fed gelatin, which we link to via our Amazon affiliation, made by Great Lakes or Bernard Jenson and making a homemade jello.

This is my favorite, fairly simple recipe provide to me by our community member Angie Needels of MamaKai, an organization we strongly support.

Angie Needels’ Raspberry Gelatina


  • 2 baskets or 1 10oz bag frozen berries, rinsed and stems removed, if needed
  • 1 1/2 cups filtered water (or tea, coconut water, or juice if desired – I often just use water because fruits are already pretty sweet on their own)
  • 1 pinch sea salt
  • 2 tbsp honey or maple syrup. Recommend: Coombs Family FarmsNow Foods  Hidden Springs
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp gelatin such as Great Lakes or Bernard Jenson


  1. Heat fruits on low heat in a saucepan for 5-10 minutes on their own to start breaking them down.
  2. Use a wooden spoon to help break them apart as needed.
  3. Whisk in water (or preferred beverage), salt, honey (or preferred sweetener at desired amount) and lemon juice.
  4. Ensure the mixture is simmering but is not boiling for 2-3 minutes to combine and slightly reduce.
  5. Slowly sprinkle in gelatin while continually whisking for additional 2 minutes after it’s all been incorporated.
  6. Remove from heat and pour into preferred mold (I like 1/2 pint wide mouth mason jars … individual serving size and you can lid them separately and take them with you).

Should make 2 pints (rule of thumb is 1 Tbsp per pint of gelatin).

[I like to top it with crème fraiche - Sandrine]

What is your favorite gelatin-based dessert?

[1] 12 Uses for Gelatin
[1] Benefits of Gelatin in Your Diet
[1] Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin
[1] Gelatin: A Healthy Protein Powder


Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Nourishing Our Children, Recipes

Grade B maple syrup – is it really better?


One of our First Step recommendations is to: “Replace sugar with natural sweeteners in moderation, such as raw local honey, Grade B maple syrup, pure maple sugar, molasses, dehydrated coconut nectar, coconut palm sugar, green powder stevia, rapadura and sucanat.”

When it comes to maple syrup, we’ve always recommended Grade B in accord with the Weston A. Price Foundation.

Sarah Pope asserts in a video that she created for the Foundation: “Be sure to seek out Grade B maple syrup, which is darker and richer in minerals and flavor than Grade A maple syrup. Grade B is also sometimes less expensive than Grade A. “B” stands for “Better” when it comes to maple syrup!”

I had read and accepted this list of health benefits of Grade B maple syrup:

“Grade B maple syrup is the most viscous concentration of the syrup. It is harvested during the end of the sap season, and resembles molasses more than its counterpart Grade A maple syrup. The potency and richness of Grade B maple syrup amplifies its health benefits.

Consumption of Grade B maple syrup is said to fortify the body with zinc. Apart from functioning as an antioxidant, the essential mineral strengthens the heart by replenishing and preserving endothelial cells.

Manganese and zinc, the predominant minerals in Grade B maple syrup, support immune system function by contributing to cell growth and maintaining healthy levels of white blood cells.

The two principal minerals in Grade B maple syrup have also been observed to contribute to male reproductive health. Manganese is involved in the production of male sex hormones, and zinc can help reduce prostate size.”

Yet, not everyone is in agreement that Grade B is better. 

Deep Mountain Maple explains, “Grade B has gained popularity in recent years as a table syrup. It is also well known for its beneficial use in a cleansing fast known as the Master Cleanse.

Although we are very happy that Stanley Burroughs, the author of The Master Cleanse, recognized the health benefits of pure maple syrup, we are disappointed that Mr. Burroughs did not really understand how maple syrup is made. He recommended Grade B syrup because he assumed, probably due to its dark color and intense flavor, that it was less refined than other maple syrups. However, no pure maple syrup is refined in any way whatsoever. All pure maple syrup contains many beneficial nutrients, including minerals such as potassium, magnesium, and iron. Traditionally, maple syrup is considered to be good for digestion and the circulatory system. It has fewer calories most other sweeteners and contains no fat at all.

At the Greenmarket, people often ask us which grade is best. The answer is, whichever one you like best!”

Nina Callaway similarly asserts that “Maple syrup grades have nothing to do with quality or nutrition. Instead, they simply refer to the color of the syrup, and thus, its flavor.”

The Massachusetts Maple Producers Association says,

It’s strictly a matter of personal choice. Ask yourself these questions: Which is better, white wine or red wine? Which is better, light beer or dark beer? Beer can probably be compared most easily to the different maple syrup grades/flavors. A light Pilsner beer has a light color and delicate flavor, while a Stout or Porter has a very dark color and strong flavor. It’s strictly a matter of personal choice, and there isn’t one grade of maple syrup that is “better” than another.

Shall we discontinue our recommendation of Grade B maple syrup as better?!

Meanwhile, Casey Seidenberg offers us this list on how to use maple syrup:

  1. Replace a cup of white sugar in recipes with a third-cup to a half-cup of maple syrup and reduce the recipe’s liquid measurement by a quarter-cup.
  2. Mix into a bowl of oatmeal, millet or quinoa for breakfast.
  3. Add to yogurt and fruit.
  4. Toast your own granola with olive oil and maple syrup.
  5. Drizzle on roasted sweet potatoes and squash.
  6. Combine with soy sauce and orange juice for a delicious chicken marinade.

I highly recommend this glaze for salmon:

  • 3/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, peeled and smashed or chopped
  • Add peeled minced ginger to taste.

More recipes and background information in Maple Sugar: A Gift from the Indians.

Will you continue to buy Grade B maple syrup?

I will for the flavor alone.  Here are some of our recommended brands via our Amazon affiliation: Coombs Family Farms 100% Pure Organic Maple Syrup, Hidden Springs Maple Organic Vermont Maple Syrup and NOW Foods Organic Maple Syrup.

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under First Steps, Nourishing Our Children, Recipes

The Optimal Diet for Pregnant and Nursing Mothers

Breastfeeding in a field of grass

Not all breast milk is created equal

Due to the fact that we’ve so often heard that “breast milk is best”, some are actually surprised to learn that the quality of a mother’s breast milk can vary depending on her diet. A mother’s diet determines the amount and kinds of fat in her milk. Babies need fat. It is essential for growth, especially for the development of the nervous system and of the brain, which is 60% fat.  As Kerstin Peterson explains in her article Top-quality breast milk: “A 1999 study in the scientific journal Lipids showed that breast milk could have a very wide range of fat content. Depending on their mothers’ diet, some babies get 2% milk, and others get up to 9%, the equivalent of table cream. Which babies are getting better nutrition? Lactating women on high-carbohydrate, low-fat diets have been found to experience a decrease in their milk fat levels, which is associated with infant neurological problems and failure to thrive.”

Recommended Diet

Here is the diet the Weston A. Price Foundation recommends for pregnant and nursing mothers. For further reading, we highly recommend the books Nourishing Traditions and Nourishing Traditions Book of Baby and Child Care, available via our Amazon affiliation.

  • Cod Liver Oil to supply 20,000 IU vitamin A and 2000 IU vitamin D per day.  Read about why Nourishing Our Children recommends fermented cod liver oil.
  • 1 quart (or 32 ounces) whole milk daily, preferably raw and from pasture-fed cows. Learn more about raw milk
  • 4 tablespoons butter daily, preferably from pasture-fed cows. See our complete list of recommended traditional fats
  • 2 or more eggs daily, preferably from pastured chickens [and preferably soy free]
  • Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc.
  • 3-4 ounces fresh liver, once or twice per week. If you have been told to avoid liver for fear of getting “too much Vitamin A,” be sure to read Vitamin A Saga.
  • Fresh seafood, 2-4 times per week, particularly wild salmon, shellfish and fish eggs
  • Fresh beef or lamb daily, always consumed with the fat – preferably 100% grass-fed
  • Oily fish or lard daily, for vitamin.  For oily fish, we recommend Vital Choice’s canned sardines and mackerel via our affiliate program, and love this recipe.  Nourished Kitchen teaches how to render lard.
  • 2 tablespoons coconut oil daily, used in cooking or smoothies, etc. We recommend organic cold-pressed coconut oils such as Artisana, Garden of Life and Barlean’s.
  • Lacto-fermented condiments and beverages – such as sauerkraut and beet kvass
  • Bone broths used in soups, stews and sauces
  • Soaked whole grains
  • Fresh vegetables and fruits – preferably organic


  • Trans fatty acids (e.g., hydrogenated oils) – these are in many of the industrially processed foods found in packages, cans and boxes, even if labeled 0% because of labeling laws*.  As such, it is recommended that you stick with foods that have a single ingredient such as: apple.  Trans fats can be cleared from a mother’s system in about two weeks if she avoids eating them and consumes traditional fats instead.
  • Junk foods – perhaps the term is an oxymoron. “There is no junk food.  There is junk and there is food.”
  • Commercial fried foods
  • Sugar
  • White flour
  • Soft drinks
  • Caffeine
  • Alcohol
  • Cigarettes
  • Drugs (even prescription drugs)

Nourishing Our Children adds:

Important Warning

The Weston A. Price Foundation publishes this warning with their recommendations, “Cod liver oil contains substantial levels of omega-3 EPA, which can cause numerous health problems, such as hemorrhaging during the birth process, if not balanced by arachidonic acid (ARA), an omega-6 fatty acid found in liver, egg yolks and meat fats. Please do not add cod liver oil to a diet that is deficient in these important animal foods. It is important to follow our diet for pregnant mothers in its entirety, not just selected parts of it.”

Have you followed these dietary recommendations while pregnant and/or breastfeeding? How have they served you?


*The FDA’s guidelines for trans fat labeling allows companies to list zero trans fats when there is actually as much as 500mg trans per serving. That could be a lot of trans fat to unwittingly eat, especially if that food is a frequent choice.
 I  believe these are the 2 studies referenced in this article that I link to above:  1.
Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Babies, Nourishing Our Children, Nutrient Dense Foods, Raw Milk, Recipes

Breastfeeding Smoothie

“My Breastfeeding Smoothie” written by Katie Louderback

We know how essential it is to nourish ourselves while breastfeeding.  However … 

the reality of mothering sometimes gets in the way of our best intentions.  We are often pulled away from meeting our own needs in order to respond to the needs of our babies and/or children.  As the mother of two small children, I know this well.

I found myself able to make a nourishing breakfast but then I struggled to eat much of anything between breakfast and dinner.  I felt the resulting swings in my blood sugar and I wanted to nourish myself and my baby more completely.  I came up with this simple smoothie to give myself some nutritional insurance on really hectic days.

While the foods in the smoothie are simple, they are packed with nutrition to support a nursing mother.  The coconut oil, yogurt and eggs are all healthy sources of saturated fat to support a growing baby. The coconut oil also bestows boosted immunities for ourselves and our babies and its been shown to help our bodies burn fat and aids healthy weight loss.  That is certainly not why I drink it – but it’s not a bad side effect for a postpartum mama!  The ingredients also provide essential vitamins A and D and minerals including calcium and iron.

I make it (or on lucky days my husband makes for me) and drink it as a snack mid-morning and then again in the afternoon.  It keeps my blood sugar stable when my lunch gets delayed or just doesn’t happen for the day and I know it’s helping me nourish a growing baby.

Breastfeeding Smoothie Recipe:

  • 1 tbs coconut oil
  • 1 cup of raw milk yogurt (homemade)
  • 1 raw pastured, preferably soy-free egg (these eggs taste delicious and since they come from a family farm 10 minutes from my house – I feel very comfortable eating them raw)
  • ½ a cup of aloe juice
  • About ¼-½ cup of fresh, organic seasonal fruit (or frozen if necessary)
  • Add any filtered water to make desired consistency

Optional: I have also added spirulina at times to give myself an added boost of greens for the day. I know many people that add cod liver oil to their smoothie. I take fermented cod liver oil separately and don’t like the taste mixed in my smoothie but if you’re finding it hard to get your CLO down each day it might be a good idea to add it in.

Nourishing ourselves as breastfeeding mothers is so important and sometimes it can be a challenge. I can get caught up in how much time it takes to prepare traditional foods especially when I feel my time is limited right now. I know this is a very simple recipe but I wrote this post as a reminder (to myself as well) that sometimes nourishing ourselves and our babies can be simple.

I am also curious if others have some great recipes they want to share!

About the Author

Katie Louderback, NC, serves as one of Nourishing Our Children’s volunteer presenters. She has spent most of her working life supporting families.  She began her career in the field of social work with families. Since that time she has shifted her focus into teaching prenatal yoga, being a birth and postpartum doula and a Certified Nutrition Consultant. She was a vegetarian for almost 10 years and it wasn’t until she experienced many health issues that she questioned the wisdom of that approach for her body. Dealing with her own health issues increased her interest in health and diet. However, it was preparing for her first pregnancy that she was introduced to the principals of the Weston A. Price Foundation. Since that introduction, her health has continued to improve she has dedicated herself to learning more, cooking traditional foods for her own family and sharing the wisdom of traditional foods with other families.


Filed under Nourishing Our Children, Nutrient Dense Foods, Recipes

Easter Basket Alternatives

Photo of foiled candy eggs

Apparently, Easter is second to Halloween as the most important candy-eating occasion of the year. I have read that Americans eat about 8 billion pounds of candy each year and spend almost 2 billion on Easter candy alone!

Traditionally, candy and chocolate bunnies are given to children everywhere by the beloved Easter Bunny. Many receive plastic eggs filled with candies, which are not nourishing to our environment or our children.

This year, have the Easter Bunny fill the Easter Basket with alternatives:

Pasture raised eggs that may be naturally dyed and decorated

… as well as nutritional sweets:


Hazelnut Almond Shortbread Cookies

Coconut Macaroon Cookies

Gluten-free almond cookies

Edible Gifts

Honeyed Crispy Nuts

Carob Chips

Snacks and Finger Foods from Nourishing Traditions such as various types of crispy nuts, trail mix, popcorn, and various cookies:

And non-food items such as creative supplies … consider art kits, coloring books and crayons, a paint set, jewelry making kits, a gardening kit, a model car or airplane kit. And/or small stuffed animals, seeds that can be planted, organic craft dough … homemade bubble bath

You may read more ideas posted on this original Facebook post.

If you are celebrating Easter with Easter Baskets, I’d love to hear what you will fill them with in your house?!  


Filed under Facebook Archives, Holiday Traditions, Nourishing Our Children, Recipes

Dye Eggs Naturally

Dyed Eggs Illustration

I have used this technique to dye eggs a deep gold and red-ish color for Passover, which I’ve served at the Sedar Meal in a Moroccan ceramic tagine for a decorative, earthy look — and clearly, this process is very apropos for Easter eggs.

Materials, some of which are recommended via our Amazon affiliation:

Pasture raised eggs
White Vinegar such as Spectrum Organic White Distilled Vinegar
Vegetables and spices, see step one below
Filtered Water
Measuring spoons
Wooden spoon and slotted spoon
Olive oil such as Bariani, Wilderness Family Naturals and Zoe
Wax, cooking twin, leaves, etc (optional)

1 . Choose which colors you’d like to dye your eggs.

Red onion skins, use a lot
Pomegranate juice
Whole beets – not canned
Cherries or cranberries

Lemon or orange peel
Carrot tops
Celery seed
Ground cumin

Pale Yellow
Boil eggs in 3 tablespoons of ground turmeric for 12-15 minutes

Deep Gold
Boil eggs in 3 tablespoons of ground turmeric for 30 minutes

Yellow Brown
Dill seeds

Yellow Green
Bright green apple peels

Yellow onion skins

Canned blueberries and their juice
Red cabbage leaves
Purple grape juice

Baby Blue
Boil 1/2 head of red chopped cabbage, soak eggs in solution in the fridge for 1-2 hours. Please note: cabbage dye does not work until it cools.

Royal Blue
Boil 1/2 head of red chopped cabbage for 30 minutes, soak eggs in solution in the fridge overnight.

Violet Blue
Violet blossoms
Red onion skins (less than needed for red)

Spinach leaves
Fresh green herbs
Olive green, use red onion skins (color produced by reaction with vinegar)

1 quart of strong black coffee instead of water
Black walnut shells
Handful of cumin seeds

Diluted purple grape juice
Violet blossoms plus squeeze of lemon
Frozen Blueberries

3 cups of chopped beet
Cranberries or cranberry juice
Red grape juice

2. Place eggs in the bottom of a large pan. Cove with water. For each color, fill a saucepan with at least three inches of water. Add 2 Tablespoons of white vinegar. Add the natural ingredient of your choice from above. It’ll take a lot … around two cups, packed.

3). Bring the contents to a boil.

4.) Reduce heat and simmer for 20 to 30 minutes, depending on the color you are intending. some ingredients take longer to set and the longer the eggs boil, the deeper the color. To further deepen the color, take the pan off the stove and store in the fridge overnight.

5). Remove the eggs from the dye. If you’re satisfied with the color, then allow them to dry on racks over old dish towels. For deeper, richer colors, strain the liquid, and allow the egg to continue to soak for up to eight hours. Any longer, and the vinegar will start to disintegrate the shell. If you plan to eat the eggs, put them into the refrigerator.

Helpful Hints

Use brown eggs for deep gold and browns, white eggs for other colors. Try creating unique designs on your eggs by drawing on them with white crayons, tying cooking twin around them before dyeing. For permanent hallow eggs, create a small hole in both tends of the egg with a safety pin or wire and gently blow contents of the egg out of one end. Any food that gives off a tint when boiled is a potential dyeing agent – look around the kitchen for other ingredients that might produce interesting hues.

Other ideas

To add a marbleized effect, stir in a few teaspoons of olive oil into the cooled, strained dye. The oil will stick to the shell in certain places, preventing the dye from continuing to color the shell in certain spots.

This post originally appeared on Facebook.  You may be interested in some of the comments posted there.

I’ve love to read about your experiences with this process in the comments below!

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Facebook Archives, Health at Home, Recipes

If we eat animal brains, will we be smart?

Photo of Lamb's Brains

Yes, I would venture to assert that we are more likely to be smart.  In order to develop our human brains, we need vital nutrients that are found in organ meats, such as animal brains.  Many of the key nutrients needed for brain development: Vitamin A, Vitamin D, Choline, DHA, Zinc, Tryptophan, and Cholesterol are found in organ meats.

I visited with my family in Southern California this past weekend.  My mother was born in Marrakech, Morocco and raised on their traditional diet, which included organ meats.  Yesterday, she shared with me and my siblings that she fed us lamb’s brains as soon as we were eating solid foods.  She simply sauteed them in a skillet because the brains didn’t need any additional fat.  They already had the “good kind of fat”, she explained.  I read today in the Cook’s Thesaurus that:

“Even adventurous eaters often draw the line at brains, and it’s just as well, since they’re loaded with cholesterol [which my mother's culture didn't fear].  Those who do eat them often scramble them with eggs.  It’s very important that brains be fresh, so either cook them or freeze them the day you buy them. Substitutes:  sweetbreads. Brains and sweetbreads can be used interchangeably in most recipes, but brains aren’t as well regarded.”

My mother explained that organ meats are routinely served in Morocco with onion, garlic and parsley. As the Weston A. Price Foundation states, “Organ meats are the most nutrient-dense part of the animal—from ten to 100 times richer in vitamins and minerals than muscle meats—and traditional cultures always consumed them, usually in rich dishes that included cream and plenty of butter. Such fare is truly food for the body and soul!”

Why Organ Meats?  Sally Fallon Morell explains,

“Compared with muscle meats, organ meats are richer in just about every nutrient, including minerals like phosphorus, iron, copper, magnesium and iodine, and in B vitamins including B1, B2, B6, folic acid and especially vitamin B12. Organ meats provide high levels of the all-important fat-soluble vitamins A, D, E and K, especially if the animals live outside in the sunlight and eat green grass. Organ meats are also rich in beneficial fatty acids such as arachidonic acid, EPA and DHA. Organ meats even contain vitamin C—liver is richer in vitamin C than apples or carrots! Even if you add only small amounts of organ meats to your ground meat dishes, you are providing your family with super nutrition  . . .  in ways that everyone likes and are easy to consume.” Sally explains how to hide organ meats for those who are not amenable in her article: Cooking with Mystery Meat

My mother told me that she fed us all the organ meats …  kidney and liver as well but, brain was my favorite. She said that organ meats were highly valued in Morocco and France, where I was born and raised my first five years. When we migrated to America, she discovered that organ meats were not embraced by the predominate culture. She could eat very economically going to an Iranian grocer and buying organ meats for a fraction of the cost because no one wanted them. It has been reported that human children who grow up eating the brains of animals have healthier brains and nervous systems than those who didn’t.

My mother also told me that one of the culinary traditions she was taught was to soak kidneys and liver in lemon juice or vinegar in order to purify them. Interestingly, Sally Fallon Morell offers the same instructions in her book Nourishing Traditions, available via our Amazon affiliation.

I found this recipe for brains that I have yet to try but, it is similar to what my mother described, without the flour:

3 eggs
1 tbsp. flour
1/4 c. minced parsley
1/2 c. butter
1 tbsp. white vinegar such as Spectrum Naturals
1 1/2 lbs. beef, lamb, pork or veal brains
Juice of 1/2 lemon

Rinse brains well under cold running water. Combine 1 quart water, the vinegar and 1 teaspoon salt in saucepan and bring to boil. Add brains, and boil briskly, uncovered, 10 minutes. Drain and plunge into very cold water. When cool, drain well on paper towels. With small sharp knife remove any membrane and veins. Cut and sprinkle flour, add seasoning with salt and pepper to taste, add eggs, saute in butter in large skillet until eggs are done, or until lightly brown.

While brain is one of the most nutritionally-dense organs found in any animal, unfortunately it is also an organ that can carry a concentrated amount of disease. Mad cow disease refers to the degenerative and fatal condition that occurs in cows, which essentially creates holes in an infected cow’s brain. Cattle can become infected with the disease by eating feed that contains infected tissue. We recommend that one consume the flesh and organ meats of cows eating grass, yet most cows Americans eat are fed grain fortified with finely ground-up meat for protein. The chickens that were ground up as protein for the cows were probably themselves fed grain fortified with ground-up cow, and so on. If disease enters this feed-and-be-fed-to system, it’s suddenly everywhere.  So to ensure safety and nutrient density, we recommend that one eat organ meats that are from animals that were out on pasture, eating their natural diet exclusively.

Here are some Gourmet Organ Meat Recipes provided by the Weston A. Price Foundation, including one for sweetbreads, which I’ve read are interchangeable with brains:

Pan Broiled Sweetbreads Alpine Style

Sweetbreads are the name given to the thymus gland of the calf. The best quality sweetbreads come from milk-fed calves. They are delicious and have the consistency of chicken, but they must be very fresh.

Serves 6

Ingredients, some of which we recommend through our Amazon affiliation:

3 pairs of sweetbreads
2 quarts salted water for blanching
1 lemon, sliced
1 1/2 cups or more salted butter
3/4 cup sourdough bread crumbs
1 teaspoon sea salt, such as The Spice Lab, Celtic Sea Salt and Real salt.
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
1/4 cup unbleached flour
6 thin slices Italian prosciutto ham
6 Portobello mushroom caps, sliced (save the stems for mushroom soup)
Juice of 2 lemons, strained
1 cup dry white wine
1 cup homemade beef stock
2 tablespoons parsley, freshly chopped
6 slices toasted sourdough bread
fried parsley for garnish


  1. To pre-prepare the sweetbreads, wash them and trim off all connective tissue.
  2. Meanwhile, bring the salted water to boil with the lemon slices.
  3. Drop the sweetbreads into the boiling water and blanch until the meat turns whitish, about 15 minutes.
  4. Remove to a colander, rinse with cold water and pat dry.
  5. Place a weight on the sweetbreads to flatten and chill well.
  6. Peel off the membrane and divide into 6 portions.
  7. Dredge the sweetbreads in a mixture of bread crumbs, salt, pepper, thyme and unbleached flour.
  8. Melt the butter or coconut oil in a cast iron skillet and sauté the sweetbreads on both sides until brown.
  9. Remove to a heated platter and keep warm in the oven.
  10. In the same pan, sauté the sliced mushrooms, adding additional butter if necessary.
  11. Remove the mushrooms and add more butter.
  12. When butter foams, deglaze with white wine and beef stock.
  13. Reduce until the sauce thickens.
  14. Stir the chopped parsley into the sauce.
  15. To serve, arrange the slices of toast on heated plates. Top each with a slice of ham and place the sweet breads on the ham. Arrange the mushrooms around the toast and drizzle sauce over the sweetbreads. Garnish with fried parsley. (Note: to fry parsley, drop in a fryer basket into hot fat, preferably tallow, for about 10 seconds until crisp.)

More ways to prepare organ meats

  • Jessica Prentice of Three Stone Hearth, who supported my efforts to establish Nourishing Our Children during our first year, has supplied us with a Swedish Meatball Recipe that includes liver.  I have made it successfully without bread while on GAPS™.  One of our supporters, Tandy Batt, made the recipe and photographed the dish.
  • Angie Needles of MamaKai, one of our former volunteer presenters, has supplied us with this recipe for meatloaf which includes organ meats.  I served this meatloaf to Solis McGruther, Jenny McGruther‘s son, who was 5 at the time, and he ate it without hesitation!
  • Sherry Rothwell, one of our supporters, has supplied us with the “Best Liver Recipe Ever for those afraid to try or convinced they don’t like it but wish they did”!
  • Here are more reasons to eat liver and recipes from around the world from Lynn Razaitis.

I’d love to hear your experience of organ meats and any helpful hints you have for our readers on how to prepare them so that your family will enjoy them!


Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Nourishing Our Children, Nutrient Dense Foods, Recipes

Nutrient Dense Girl Scout Cookies?! “Thin Mints”

Photo of Healthy Version of Thin Mints

The post entitled Girl Scout Cookies or Chemicals? that I published last week was by far and away the most viewed since I launched this blog on December 13, 2011. There has been a fair amount of follow up as result. See our conversations on Facebook here and here.

Laura Waldo decided to take on the challenge of creating a relatively nutritious version of the Girl Scout Cookies:

Sandrine, great post! We don’t purchase Girl Scout Cookies, but as a former Scout I do make a donation. I am always up for a baking challenge, and I think it would be fun to try to create a “healthier” version of these cookies … I’ll keep you posted.

Well, Laura did keep me posted!  That very day she created the recipe reprinted with permission below:


This was my attempt at a healthier version of “Thin Mints”. I (like you) am not a chocolate fan, but I know so many who are. I served these last night to company and they were a hit, satisfying the chocolate lovers in the crowd. My son who is 8 gave these a two thumbs up rating. These cookies can be made with Chocolate/Cocoa, but I opted to use Carob Powder and Carob Chips … nobody could tell the difference. [Sally Fallon Morell would definitely recommend the carob.]  These cookies are not crispy like the Girl Scout Thin Mints, but they are certainly much more healthy.

The cookies are free of grains since my son has a rare form of Celiac Disease. He was sent home for care and comfort when he was 4 years old, but thanks to people like Tara Rayburn (who introduced me to Weston A. Price), and Pete and Lolin Hilgartner he is alive today and thriving. [I was delighted to read that the folks Laura mentioned are supporters of Nourishing Our Children] Without further adieu, grain free thin mints:

Ingredients, some of which include links to recommended brands via our Amazon affiliation:

½ Cup Pastured Unsalted Butter, softened

1 Pastured Egg

¼ Cup Raw Organic Honey, melted if solid. We recommend YS Organic Bee Farms, Wholesome Sweeteners and WeeBee.

3/4 Cup Coconut Flour, sifted. We recommend raw, organic flours such as Nutiva, Bob’s Red Mill, Let’s Do Organic and Coconut Secret.

1 teaspoon Aluminum Free Baking Powder such as Rumford and Bob’s Red Mill.

¼ Cup Organic Carob Powder, such as Swanson Organic, One Lucky Duck and Live Superfoods.

1 teaspoon Organic Peppermint Extract, such as Simply Organic, Flavorganics and Frontier, or several drops of Young Living Peppermint Essential Oil.

Chocolate coating:

1 ½ Cup of Carob Chips such as Enjoy Life

¼ Cup Pastured Unsalted Butter


Blend together the softened butter and the honey with a hand held mixer.
Add the egg and beat to make a soft batter.
Mix in the flour in small increments. You want it to be soft and pliable.
Mix in the carob powder until combined and add the peppermint extract/essential oil.
Roll the dough into a log and refrigerate for 30 minutes.
Line a baking sheet with parchment paper.
Slice dough from the chilled log approximately ¼ thick and place the rounds on the parchment lined cookie sheet.
Bake at 350 degrees F for 7 – 9 minutes.
Let cool completely.

Chocolate Coating:

Melt carob chips and butter in a saucepan over low heat.

Dip the cooled cookies into the chocolate with a fork and place each on a cookie sheet lined with parchment paper until set. You can also refrigerate the carob covered cookies to speed up the process.

Cookies can be frozen (yum) or kept in an airtight container in the refrigerator.

Photo of Devon eating a healthier version of a Thin Mint cookie

Pictured above is a photo of Laura’s son Devon, whom she describes as her “official taste tester of all things healthy”.  While these cookies are most definitely more nutritious that the Girl Scout version being that they contain pastured butter, coconut flour, and pastured eggs – they also contain honey.  So, I would still consider them a treat.

Thank you for this contribution, Laura!

Have others taken on the challenge of creating a more nutritious version of Girl Scout Cookies?

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Nourishing Our Children, Recipes

How do you define “Processed Foods”?

Photo of Organic Rice Cereal


[This post was revised on January 10, 2012 to clarify the intention behind it and to further expand upon our recommendations for baby's first solid foods:]

Yesterday, I read the following list of recommendations on what to feed your baby  – organized by age and published by a blogger who shared that as a Registered Dietician she “hopes to inspire people to move from processed foods to whole foods in their natural state”.  I decided to re-publish and discuss this list since it raises several concerns in my mind.  1. My first concern is that if the goal is to inspire people to move away from processed foods, then this dietitian, like many other health practitioners, has what I would consider to be much too narrow of a definition of what processed foods are.  2.  I am also concerned that the following recommendations may produce a child who will have a compromised gut and other serious health problems.  Before I proceed: I want to make it abundantly clear that this post is not about the dietician who published the recommended list, but rather about some of her recommendations which any google search will reveal are fairly typical. This is about ideas not individuals or as I wrote in the original post – about principles and not personalities.

Here are the recommendations, with my own red highlights to discuss momentarily:

5-7 months

  • Iron fortified cereal (rice, barely, oat) thinned with breast milk or formula is the first food of choice by most pediatricians. The cereal will provide your baby with iron, B vitamins, and protein. It is a low allergen food.
  • If you feel comfortable and with your doctor’s approval, you can add mashed banana, avocado and applesauce to your baby’s diet. Adding applesauce fortified with vitamin C will help your baby absorb the iron in the cereal and formula.

6-7 months

  • Add cooked pureed vegetables and fruit to the cereal or baby’s diet. You can use a blender, fork, or good grinder to mash the cooked vegetables. If you feel comfortable and you have your doctors approval use sweet potato, apricot, peach, plum, pumpkin, carrot, peas, mango, and other great vegetables. Fruits and vegetables will add vitamin A, C, and B to your baby’s diet along with fiber, folate, iron, magnesium, and manganese.
  • Adventure into other grain products: millet, quinoa, oatmeal, etc.
  • Introduce whole fat yogurt and ricotta cheese
  • Add flax seed oil, flax seed meal, coconut oil, blackstrap molasses, and chia seeds as nutritional enhancers.
  • Add hard boiled egg yolk (no egg white) to your baby’s pureed food for additional iron, choline, fat and protein.

7-12 months

  • Add stronger vegetables such as broccoli, kale, asparagus, green beans, beets, etc.
  • Start to introduce finger foods such as mashed up homemade macaroni and cheese, pancakes, soft cooked vegetables, etc. Let your child feed him or herself to learn about food and how to use their fingers. Try to use different colors, textures, and smells.
  • Introduced finely shredded or chopped soft meats and white fish. Let your child join you at the table and eat the foods you are eating mashed to the appropriate consistency. However, do not give your baby foods that are processed or high in salt and sugar.

Note the last recommendation: “Do not give your baby foods that are processed” … yet the first item on the list is to give iron fortified cereal — which I consider to be highly processed.

Gerber Organic SmartNourish™ Single Grain Cereal – Brown Rice


Organic Whole Grain Brown Rice Flour, & Less Than 2% Of: Tri- And Dicalcium Phosphate, Soy Lecithin, Choline Bitartrate, Mixed Tocopherols (For Freshness), Electrolytic Iron, Zinc Sulfate, Niacinamide (A B Vitamin), Alpha Tocopherol Acetate (Vitamin E), Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Thiamin Mononitrate (Vitamin B1), Folic Acid (A B Vitamin), Vitamin D3, Vitamin B12, (Cyanocobalamin)

Dr. Weston A. Price discovered that there were no processed foods in any of the diets of the healthy people he studied.  The diets contained no refined or denatured components. See an overview on this preview of our DVD.

My definition of processed foods

I will define what I consider unprocessed first: foods from an animal eating its natural diet, in its whole, completely natural state such as raw milk from grass fed cows (which is not pasteurized and not homogenized)  … or a food item that comes from a tree grown without pesticides, herbicides and the like such as an organic apple … or from the earth comprised of unadulterated soil such as organic beets.  I would include traditionally harvested sea salt in a list of unprocessed foods, as well as traditionally prepared olive oil, coconut oil, yogurt, butter, sourdough bread and so forth.  Virtually everything else I would consider to be processed food.  Quite a wide definition, eh?!  What I mean by that is that my definition widens the parameters of foods that one may consider to be processed.  If it comes in a box, a can, or a package – even those labeled non-GMO, natural, fortified, organic or otherwise, it is still likely processed and even highly processed – Gerber Organic SmartNourish™ Cereal is a case in point.

So now onto my list of items highlighted in red:

“Iron fortified cereal (rice, barely, oat)”

What’s wrong with infant cereal? Kristen Michaelis of Food Renegade summarizes in her article  Why Ditch The Infant Cereals?

1. It’s not traditional.
Traditional cultures didn’t (and don’t) feed their young babies infant cereal. Among the few cultures who fed their babies a gruel of grains, their practice radically differed from what we do today. First, they only introduced the gruel after the baby was more than a year old. And second, they ensured that the gruel was mildly fermented by soaking the grains for 24 hours or more.

2. Babies can’t digest it.
In order to digest grains, your body needs to make use of an enzyme called amylase. Amylase is the enzyme responsible for splitting starches. And, guess what? Babies don’t make amylase in large enough quantities to digest grains until after they are a year old at the earliest. Sometimes it can take up to two years. You see, newborns don’t produce amylase at all. Salivary amylase makes a small appearance at about 6 months old, but pancreatic amylase (what you need to actually digest grains) is not produced until molar teeth are fully developed! First molars usually don’t show up until 13-19 months old, on average.

3. Feeding your baby grains displaces other, more important nutrients.
If you feed your baby cereal or other grains, you’re doing more than simply sticking them with an indigestible food. You’re feeding them an indigestible food in place of something more nutrient-dense. You’re feeding them something their body can’t really use and starving them of the nutrients they need to grow a healthy brain, nervous system, and bone structure.

Dr. Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Food and Food Rules: A Doctor’s Guide to Healthy Eating, wrote a guest blog for Kristen Michaelis on the topic of iron fortified cereals. Be sure to read part 2 as well.  Her conclusion: supplementing iron when iron levels are already normal can lead to serious health problems such as:

Lowered IQ
Bacterial infection
Early atherosclerosis, or “fatty streaks”
Stunted growth

My take away from these articles was that a seemingly modest excess of iron can be bad for everyone, and especially for children. If baby does in fact need more iron, which can be verified by a test, rather than supplement with fortified “food” – we would recommend including iron rich foods in the diet. Heme iron is more easily absorbed by your baby’s body. It can be found in meats including beef, chicken, lamb, pork and turkey. Chicken livers is another recommended source and one we include in our list of baby’s first solid foods.


Sally Fallon Morell writes: “Commercial infant formulas are highly fabricated concoctions composed of milk or soy powders produced by high-temperature processes that over-denature proteins and add many carcinogens. Milk-based formulas often cause allergies while soy-based formulas contain mineral-blocking phytic acid, growth inhibitors and plant forms of estrogen compounds that can have adverse effects on the hormonal development in the infant. Soy-based formulas are also devoid of cholesterol, needed for the development of the brain and nervous system.”  If baby formula is needed, this homemade version is our recommendation.

“Applesauce Fortified with Vitamin C”

If you want more Vitamin C – I would recommend eating more whole foods that contain Vitamin C.  Who knows what form of Vitamin C the applesauce has been fortified with and how it’s been done.  I personally am not in favor of taking nutrients out of context and supplementing with them.

“Adventure into other grain products: millet, quinoa, oatmeal, etc. at 6 – 7 months and Macaroni and Cheese, Pancakes  7 – 12 months”

It is our recommendation to wait 1-2 years to feed babies grains, being that they do not have the enzymes to digest them.

“Add hard boiled egg yolk (no egg white) to your baby’s pureed food for additional iron, choline, fat and protein.”  

We would recommend only slightly cooked, mainly raw egg yolk.  From Mama and Baby Love: “Heating the yolks destroys some enzymes, reduces certain nutrients and destroys cysteine (amino acid) which helps make glutathione, which is the master antioxidant. They are also just plain easier to digest raw.  Raw egg yolk is the perfect complete protein.”    Read more about raw egg yolks from Rami Nagel.  So this is an apropos moment to talk about …

Photo of Egg Yolks

Our Recommendations for Baby’s First Solid Foods 

Comprised of recommendations made in articles written by Sally Fallon Morell Feeding Babies,  Jen Albritton Nourishing a Growing Baby, AnnMarie Michaels  When to Feed Baby: Why Start Solids at 4 – 6 Months and Kristen Michaelis Why Ditch The Infant Cereals?

Egg Yolks, Liver, Cod Liver Oil

The first solid foods we recommend you introduce to babies are nutrient dense: pastured raised egg yolks, grass-fed liver and cod liver oil because they are rich in fat soluble activators A, D and K2, plus cholesterol, iron, zinc and choline. They are also foods that are very easy to digest.  We recommend egg yolks from hens on pasture who preferably have no soy or corn in their supplemental feed. As Jen Albritton explains, “Thus, the best choice for baby is yolks from pasture-fed hens raised on flax meal, fish meal, or insects since they will contain higher levels of DHA. Why just the yolk? The white is the portion that most often causes allergic reactions, so wait to give egg whites until after your child turns one.”

People avoid egg yolks because they have been taught to fear cholesterol.  As Ann Marie Michaels highlights: Cholesterol is crucial for the insulation of the nerves in the brain and the entire central nervous system. It supports fat digestion by increasing the formation of bile acids and is required for the production of many hormones. Since the brain is so dependent on cholesterol, it is especially vital during this time when brain growth is accelerated.

Jen Albritton writes, “A study published in the June 2002 issue of the American Journal of Clinical Nutrition compared the nutritional effects of feeding weaning infants 6-12 months of age regular egg yolks, enriched egg yolks, and an otherwise normal diet. The researchers found that both breastfed and formula-fed infants who consumed the egg yolks had improved iron levels when compared with the infants who did not. In addition, those infants who got the egg yolks enriched with extra fatty acids had 30 percent to 40 percent greater DHA levels than those fed regular egg yolks.”

Boil an egg for three to four minutes (longer at higher altitudes), peel away the shell, discard the white and mash up yolk with a little unrefined sea salt. (The yolk should be soft and warm, not runny.) Small amounts of grated, raw organic liver (which has been frozen 14 days) may be added to the egg yolk after 6 months. Some mothers report their babies actually prefer the yolk with the liver. From Nourishing Traditions by Sally Fallon.

In the published list above we are advised not give our babies food that is high in salt which I think is easier to avoid if you’ve eliminated processed foods as we are directed do.  Yet if you are making homemade food, Jen Albritton counters: “Don’t neglect to put a pinch of salt on the egg yolk. While many books warn against giving salt to babies, salt is actually critical for digestion as well as for brain development. Use unrefined salt to supply a variety of trace minerals.”

AnnMarie Michaels suggests, “If your baby doesn’t react well to egg yolk, wait and try again in a month. Most babies can digest yolks; it is the whites that are most likely to be allergenic. You may also want to check to see if your farmer is adding soy to the feed. If you can find soy-free pastured eggs, you may find that your baby does not react.”

In regard to cod liver oil, we believe that fermented cod liver oil is the best choice.  Keep in mind that not all cod liver oil is created equal. Fermented cod liver oil has the recommended ratio of vitamins A and D.  Also, it is not heated like other brands of cod liver oil and is naturally fermented so it has enzymes and probiotics.

More Foods to Introduce

After your baby is consuming egg yolks, liver and cod liver oil, we recommend you introduce the following foods as baby begins to show readiness and interest:

  • Bone broth – homemade chicken stock or beef stock
  • Naturally fermented foods – kefir, yogurt, sauerkraut, pickles –  foods fermented in salt and/or whey, not made with vinegar
  • Healthy fats – grass-fed butter, cream, tallow, lard and coconut oil
  • Grass-fed meats – ground up, pureed or pre-chewed
  • Organic cooked fruits and vegetables – it is recommend that they be cooked in and/or served with traditional fats

Foods to Avoid

  • Baby foods that come in a jar
  • Grains – it is best to wait 1-2 years to feed babies grains, as they do not have the enzymes to digest them
  • Honey – babies should not get honey prior to one year
  • Soy – even properly fermented soy is not easy to digest
  • Nuts and seeds – wait until baby is over a year, and then always soak and/or sprout
  • Grapes and other small foods that pose a choking hazard
  • Raw fruits and vegetables – these are hard to digest and should always be cooked or fermented (with the exception of banana and avocado)

It is recommended to introduce foods one at a time, waiting at least a few days to a week in between new foods.

Teenagers from Dr. Price's Travels

This photo is reproduced by permission from the Price Pottenger Nutrition Foundation. All rights are reserved. Please share this photo only with their explicit written consent

The dietician whose list I republished states that iron fortified cereal (rice, barely, oat) thinned with breast milk or formula is the first food of choice by most pediatricians.  While I am not a mother, a dietician, a nutritionist, a pediatrician, or a health practitioner, what I know for sure is that the healthy population groups that Dr. Price studied didn’t use iron fortified cereals, fortified apple sauce or the like.  When I look at the mouths and faces of people on a traditional diet that Dr. Price captured, and the mouths and faces of most children who have been feed what I would consider to be this highly processed first food, I would recommend you go with tradition and follow their lead.

Related How the Teeth Tell the Tale

I highly recommend reading the book Nourishing Traditions for Baby and Child Care by Sally Fallon, available via our Amazon affiliation. This book contains a wealth of information!

What do you think of the above mentioned real foods for babies? What did your baby eat growing up?

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Babies, Nourishing Our Children, Recipes