A Great Source for Traditional Food Supplements + Giveaway!

A great source for real food supplements to "supplement" your real food diet! Whether or not we should supplement our diet is a topic loaded with controversy in the real food world, especially those who follow the research of Dr. Weston A. Price. It was Dr. Price who inspired so many of us to improve our health not with supplements, but with a diet of traditional foods rich in minerals and vitamins. I talked about the topic of supplements here, and one “whole food supplement” of dried liver here.

There have been a few supplement items that I have had a hard time feeling great about giving to my family, but also not feeling great about leaving them out. One of which was calcium supplements. There are several studies that suggest that calcium supplements can even be harmful to our health, yet as a mostly dairy-free family, I feel that we have a hard time getting adequate amounts of calcium in our diets. It turns out that homemade bone broths may not be giving adequate amounts of calcium (plus, you have to consistently get a lot of broth in every day). Calcium from grains, nuts, seeds, and certain vegetables may not always be absorbed well. I’ve been sitting on the fence on calcium supplements for a while.

So when I heard that Ramiel Nagel, the man who wrote the book  affiliate links) Cure Tooth Decay largely inspired by Dr. Price’s book, was starting a Traditional Foods Market selling real food supplements that follow Dr. Price’s protocol, I was thrilled! Especially because one of the first items he started carrying was a real food calcium supplement.

I reached out to Ramiel, and he graciously sent some samples out to me to try, and I was so impressed with the purity and quality. They are truly made out of real food! We set up this giveaway so that 4 of my readers can also try out three of his supplements (a value of $110 per winner!). I’m so thrilled to be sharing about these with you! I think that these are a great whole food/real food “supplement” to add to your diet for extra nutrition, and to help in your journey of eating nourishing food. For those on Ramiel’s protocol for halting tooth decay, these items can help you fill in the gaps of the protocol, especially if you can’t source certain food items locally.

Before I get to the individual supplements, a few quick disclaimers: I am now an affiliate partner to Traditional Food Market, so any goods bought through my links will give me a small cut of the profit. Thank you for supporting my blog! I am also not claiming that any of these products can treat or heal any diseases, and my readers also have full responsibilities over their health decisions, and can talk to their health care providers before adding any supplements or foods to their diet. Now to the items!

Calcium Source Supplement

A natural source of calcium! Whole Bone Calcium from free range, grassfed beef. What it’s made out of: “From the website, Traditional Foods Market Whole Bone Calcium is a totally natural, bone derived calcium complex. It delivers all of the elements present in healthy bone tissue, in their correct physiological ratios. It contains naturally occurring collagen, growth factors, and a broad range of trace minerals found in bone. Whole Bone Calcium is low temperature processed and derived exclusively from free-range, pasture-fed New Zealand cattle. The New Zealand cattle we source are never fed grain and they consume pasture or dried grasses their entire life.” Important to note: Calcium is not isolated here, but provided with the cofactors of other natural nutrients.

How it tastes: If you stick your finger into the powder and lick it, it tastes very mild and a little gritty.

How to take it: You can let it simply dissolve in your mouth under your tongue, but I haven’t been brave enough to try yet. We have successfully taken it mixed with applesauce (a little gritty, but doable) and in smoothies (where we didn’t even notice it). You can also simply mix in a little water or kefir or milk.

Oyster Supplement

Finally, a whole foods zinc supplement made from oysters! It also gives 59 other trace minerals! Why oysters? Oysters are a very important source of zinc, which is needed for a properly functioning immune system. It also happens to be a vital nutrient for male fertility. While, granted, you can get zinc at any supplement store, this is a very unique zinc supplement because it is in the whole food form of oysters, which also delivers an array of other nutrients. Each bottle of “Oyster Power” takes at least 100 oysters to make and gives you 59 other trace minerals along with zinc.

Source of oysters: My doctor doesn’t recommend the oysters from our area, sadly, because the water around them is often treated with fungicides. These oysters are sourced from clean, tested water off the coast of Ireland.

How to take it: These come in capsule form. I haven’t been brave enough to break them open and give to my children yet! We’ll see how that goes!

Organic Vitamin C Powder

Finally, a whole food vitamin C source! This supplement is just made out of acerola cherries. Why it’s important: One item that many people don’t realize was on Dr. Price’s body building, cavity treating lunch protocol was fresh orange juice for vitamin C content. Not all of us do well with juice every day (even in small amounts), but vitamin C remains important for us to consume. Once again, there are plenty of vitamin C supplements out there that are mostly synthetic, but here is a vitamin C source that is truly sourced from nature!

Traditional Foods Market says, “Holistic Dental’s organic acerola cherry is certified organic by Oregon Tilth and comes from the biodynamic acerola cherry grower in Brazil. The cherries are grown with biodynamic principals to create a healthy ecosystem, which includes seasonal crops, pastures, herbs, and a herd of pastured cows for natural fertilizer. Freeze drying and spray drying changes the acerola’s pH and reduces its vitamin levels. This vitamin C is processed with a proprietary gentle low heat method. As a result, the natural cherry color flavor and smell remains unchanged. Lab tests confirm that no vitamin C is lost during the process. Each bottle contains at least 25,000 mg of only naturally occurring vitamin C per bottle. This is truly natural vitamin C—there is no ascorbic acid added or synthetic vitamins added at all. It’s just powdered organic cherry. Humans do not have the ability to make ascorbic acid and must obtain vitamin C from their diet. Vitamin C is thus considered an essential dietary component, it protects against damage caused by free radicals, and is essential for the body to have to make collagen—the flexible protein found in cartilage, tendons, bone, and skin.*”

How to take it: This powder tastes great! It’s a little tart, but I like tart. It’s easy to add to smoothies.

Win your own!

Real food supplements giveaway! Enter this giveaway by entering the rafflecopter below! Also, be sure to note that those who subscribe to Traditional Foods Market get $2 store credit, and you can also sign up for the refer a friend program to earn even more store credit

Note: This giveaway is open to U.S. addresses only. No purchases are necessary to enter this giveaway. Each winner will receive products valued at $110. Winners are responsible for leaving a proper email address and responding to the email within 48 hours when the winners are announced. If winners don’t respond, a new winner will be chosen. The winners will be announced: September 16th. a Rafflecopter giveaway

Miso Noodle Soup with Greens & Pork Ribs – Grain Free (Stove Top or Slow Cooker)

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Pork ribs are simmered in a ginger-laced broth, then accented with greens and mushrooms and layered with flavors of miso, tamari and umeboshi plum vinegar (or rice wine vinegar). If this isn’t Japanese(ish) soul food, I don’t know what is.

Up until recently we enjoyed this with rice noodles, but lately we’ve loved it with mung bean cellophane noodles or (affiliate link) kelp noodles! Both of these grain free varieties are silky and lovely and totally neutral in flavor. And my kids give the thumbs up for slurpability which – you know – I tolerate, because they are eating such a nutritious meal!

Here are some more grain-free pasta options if you are looking for alternatives. As for the base, I make my own frugal chicken stock or a broth out of drumsticks.

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Kelp Noodles

I fell in love with Japanese food in my early 20′s. After graduating college, I worked for a large Japanese company as a project engineer. It wasn’t long until I made a career leap to teaching Pilates and other wellness pursuits, but I was there long enough to get a good glimpse into Japanese culture, get comfortable with chopsticks and even have the opportunity to travel to Japan.

Spending a week in Japan was amazing in so many ways, but the food. Oh the food! It was out of this world.

Bear with me while I reminisce about some of my many food adventures there:

  • After a 13 hour flight and landing on soil that was 13 hours ahead of Atlanta, I felt completely upside down. I didn’t really come around until later at night when Tokyo was all lit up and a Japanese coworker and I settled into a sushi boat restaurant (here’s a good photo of one so you get an idea). We feasted on sushi and sashimi washed down with a little cold sake from a sort of miniature sake waterfall.
  • The next morning (after waking up bright-eyed at 4a.m. and watching the sunrise) I wandered down to the hotel restaurant and had the choice of an American or Japanese breakfast. I chose the Japanese breakfast which consisted of salmon, miso soup, pickled vegetables and rice. Such a great way to start the day!
  • My coworkers and I (both American and Japanese) often ate lunch at the company headquarters cafe. Usually I got the tonkatsu which is a breaded, deep-fried (but somehow light tasting) pork cutlet drizzled with a dark, complex sauce -salty, sweet and tangy. Such delicious food even in a sterile corporate cafeteria.
  • Then there was the magical experience I had in a green tea shop. In the interest of time, I’ll send you over to this Matcha-Ginger Scones post to read it if you’d like. (The scones are great too!)
  • One misadventure I had was at one of the finer sushi restaurants. I was with a Japanese coworker and we were both so excited about the meal to come. He was looking forward to eating some of the more exotic selections (sea urchin for one) but I stuck to the basics. We both had a “sweet shrimp” sushi and ate it at the same time. This was the first thing I had encountered that I didn’t like. In fact I couldn’t even tolerate it and to my horror, I started gagging involuntarily. But thankfully when I looked up, he had his eyes closed and was quietly moaning with delight so I took advantage and quickly spit it into my napkin. By the time he opened his eyes I was poised and smiling!

One of the popular “fast foods” is the ramen soup bowl. These are large hearty bowls of soup brimming with meat, vegetables and umami that hit the spot for lunch. I found a recipe for a pork ramen soup in (affiliate link) Slow Cooker Revolution and adapted it for the stove top and to make it more nourishing. It is deeply satisfying like the soups I remember in Japan. My husband raves about it and the kids down it without a complaint!

I hope you get a chance to try it and love it as much as we do!

Here are some more Japanese-inspired recipes from The Nourishing Gourmet:

Do you love Japanese food? What are your favorite dishes?

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)
 
Author:
Recipe type: Soup
Cuisine: Japanese-Inspired
Serves: 4
 
This richly-flavored, decadent soup is simple to make and a family pleaser! Adapted from a recipe in Slow Cooker Revolution.
Ingredients
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 tablespoon coconut oil or ghee
  • 8 cups chicken broth or stock
  • 12 ounces mushrooms, sliced
  • 2 pounds pork ribs (bone-in baby back or a leaner cut of spare ribs, if using boneless use 1.5 pounds)
  • 1 (12 ounce) package of kelp or mung bean noodles
  • 6 cups spinach or kale
  • 2 tablespoons miso (white or red)
  • 1-2 tablespoons tamari (to taste)
  • 1 tablespoon umeboshi plum vinegar (or rice wine vinegar)
  • 1 teaspoon toasted sesame oil
  • Ideas for garnishments: scallions, sliced jalapenos, seaweed flakes and/or toasted sesame seeds
Instructions
  1. Over low-medium heat saute the onion, garlic and ginger in the coconut oil or ghee, careful not to let the garlic burn.
  2. Once softened, add in the chicken broth, ribs and mushrooms. (Since my kids don't like mushrooms I usually saute these on the side and serve at the table separately.)
  3. Simmer for 2 hours if you can (this will make the meat even more tender and the flavors come together better). If not, 1.5 hours is fine!
  4. Take out the pork ribs and cut the meat into bite-size pieces, removing the fat.
  5. If you are using spinach and mung bean or kelp noodles, remove the soup from the heat and stir in the rest of the ingredients including the meat. It's ready to serve.
  6. If you are using the kale and/or rice noodles that need some additional cooking time, you will need to add them in while the soup is simmering until they soften. Then take the soup off the heat and stir in the remaining ingredients.
  7. Serve the garnishments on the side.
Notes
To make this soup in the slow cooker, just add sauteed onions, garlic and ginger plus the broth, mushrooms and ribs. Cook on high 5-7 hours. Cut pork into bite-sized pieces. Stir in kale, spinach and noodles and let them cook til tender. (If you're using mung bean or kelp noodles they will be ready very quickly so add them right at the end.) Add back in the pork and season with the remaining ingredients. Serve.

 

Frugal Sardine Salad with Artichoke Hearts and a Creamy Lemon Shallot Dressing (Gluten and Dairy-Free)

frugal sardine salad with artichoke hearts and a creamy lemon shallot dressing

By April Swiger, Contributing Writer

Fresh greens, savory sardines, and artichoke hearts are dressed with a vibrant homemade dressing for a nutritious and delicious meal.

Simple meals packed full of nourishment is the foundation I build my weekly menu on. This includes regularly eating seafood (specifically fish that is high in nutrients, sustainable, and low in toxins), but can be tough to do on a tight budget. It wasn’t until recently (with much fear and trepidation) that I cracked open my very first can of sardines. I was pleasantly surprised at the milder-than-expected scent, and buttery, flaky texture. I knew this frugal fish, packed full of necessary omega 3’s, would begin to make a regular appearance in my kitchen.

Disclaimer: Some outgoing links may be affiliate links. Thanks for supporting this blog! 

Kimi recently wrote about finding seafood untouched by radiation from Fukushima, and the information she shared about sardines had me sold. It has always been a struggle for me to figure out how to afford quality seafood. Imagine my excitement when I learned that Costco sells a pack of five BPA-free cans of wild-caught sustainably harvested sardines for less than $9! The brand I bought is boneless, skinless, soaked in olive oil, and mild to the taste. Kimi has also outlined a number of additional brands and types of sardines that she enjoys. I’m eager to try the smoked one. sometime soon!

Sardine salad with artichoke hearts and a creamy lemon shallot dressing 2

As I began brainstorming how to incorporate sardines into our meals, I considered the beautiful weather we have been experiencing lately. Spring is in full swing here in Connecticut, and hearty soups and stews have finally given way to a variety of seasonal salads. When the days get longer, and we’re busy enjoying the outdoors, a nourishing salad with little to no preparation becomes a staple for us. This frugal sardine salad has only a few ingredients and can be easily adapted with other vegetables you have on hand. I love the addition of artichoke hearts and a handful of local radishes to add crunch and beautiful color.

One of the most frugal (and healthy) practices I’ve adapted over the last few years is making my own salad dressing. It’s so easy to do! With a base of extra virgin olive oil, and some vinegar or lemon juice, you can make a unique dressing to suit any dish. For me, I love sardines mixed with citrus. Whether it’s on pasta, or a bed of greens, lemon juice pairs well with this little fish. The addition of a spicy brown or dijon mustard, and raw honey, allows this dressing to thicken up nicely.

If you’re like me and desire to add more fish into your diet, consider trying sardines. You may be surprised at how much you enjoy them! Kimi has graciously written about eating seafood on a budget and offers six tips for doing so.

Here are some other recipes you may enjoy:

Frugal Sardine Salad with Artichoke Hearts and a Creamy Lemon Shallot Dressing (Gluten and Dairy-Free)
 
Author:
Recipe type: Salad
 
This salad is a quick to prepare and full of nutrients! It can be easily adapted for any vegetables you have on hand. Pair it with a piece of crusty sourdough bread and butter if you desire. This recipe makes two large salads with dressing to spare.
Ingredients
  • FOR THE DRESSING (makes 1 cup):
  • ½ cup of olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp - 1 Tbls raw honey
  • 1 large shallot, chopped
  • 1 clove of garlic, chopped
  • 1 Tbls spicy brown, or dijon, mustard
  • ½ tsp sea salt
  • FOR THE SALAD:
  • 1 can of sardines (I used boneless, skinless in olive oil but I imagine that sardines in water or even smoked would be delicious as well!)
  • 3 radishes, chopped
  • 3-4 whole cooked artichoke hearts, cut into quarters (fresh, frozen or marinated in a jar is ok)
  • About 4-6 cups of chopped romaine lettuce
Instructions
  1. Put all the salad dressing ingredients into a glass measuring cup or a large mason jar. If you have a hand blender, gently pulse the mixture together until it is a creamy consistency. If you don't have a hand blender, you can use a stand blender just as easily.
  2. Assemble your salad. On a bed of chopped romaine lettuce sprinkle your radish pieces and artichoke hearts.
  3. Open your tin of sardines, and use a fork to break apart the fish onto your salad.
  4. Top with the lemon shallot dressing.

 

Curried Tomato Soup (Simple, Creamy & Dairy-free)

Curried Tomato Soup (Dairy-free, creamy, and so simple)

This gentle tomato soup has plenty of pep with both curry powder and garam masala to flavor it, and coconut milk to make it incredibly creamy. This fast and easy soup is perfect for the spring days we are currently experiencing – a mix of spring rains, and sunny days. Some days are worthy of a sweater still, and there are lovely days where we break out our summer dresses. One way or another, this soup has been soothing our souls, and nourishing our bodies often. It reminds me of my Simple Thai Broth because it is so easy and simple to make, is incredibly soothing when under the weather, and also can easily be made into a main dish soup by simple additions.

We first discovered it at a local store and we all loved it with the exception of my youngest who found it too spicy. My version, which boosts better ingredients and is completely allergy-friendly for us, is kept flavorful without as much spice so that even my three-year-old enjoys it. I will be making this often.

Disclaimer: Some links may be affiliate links. Thank you for supporting this blog! 

A few notes on ingredients:

  • I make my own chicken broth. It’s both cheap, and very nourishing. You can get my basic recipe here, and my bare-bones most frugal recipe here. (Both are delicious).
  • I used Pomi Chopped Tomatoes in this recipe. I love that they are unsalted (allowing me to add my own unrefined salt instead of the cheap salt usually used), that they are so incredibly rich in flavor, and that they aren’t canned in traditional cans (I always taste that “tinny” taste). You can substitute whatever brand you prefer easily though.
  • I used Mountain Rose Herbs Curry Powder. Delicious!
  • I used this brand of coconut milk, which is guar gum free (my oldest seems to get stomachaches from gaur gum). Another great gaur gum free, and delicious brand is this coconut cream. 
  • This is one of those recipes where owning a hand blender is really helpful!
Curried Tomato Soup (creamy-but-dairy-free, and Easy!)
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
Easy to adapt and play with, this simple recipe is flavorful all on its own, or make it a main dish with the addition of precooked rice, fresh spinach and chicken chunks (it will only take a few minutes at the end of the cooking time to reheat the rice and cook the spinach and chicken). Other possible additions include topping it with fresh cilantro, fried onions or garlic, or a squeeze of lemon juice of a drizzle of balsamic vinegar. It's also perfect to serve with grilled cheese.
Ingredients
  • 1 large yellow, white, or red onion, or 2 small onion, peeled and chopped finely
  • 2 tablespoons of fat or oil of choice (such as coconut oil or avocado oil)
  • 3 garlic cloves, peeled and finely minced or put through a garlic press
  • 4 tablespoons arrowroot powder (or similar starch or flour), optional
  • 1½ tablespoons each curry powder and garam masala
  • 6 cups of chicken broth
  • 1 carton of Pomi chopped tomatoes, 750g/26.46 oz (or brand of choice)
  • 1 14 oz can of full fat coconut milk
  • 2 tablespoons coconut sugar, or sweetener of choice (such as unrefined cane sugar)
  • 3 + teaspoons of unrefined salt (unless using presalted tomatoes and broth, then salt to taste).
Instructions
  1. Heat the fat in a large pot over medium-high heat, until hot. Add onions, and sprinkle with a little salt. Cook, stirring here and there, for about 5 minutes, or until the onions are starting to soften. Add the garlic, and cook for about 1 more minute.
  2. Add the arrowroot, and stir into the onions. Add the tomatoes, and curry powder, and garam masala, and stir until mixed. Add the chicken broth and coconut milk and sweetener of choice, and, if using unsalted broth and tomatoes, add 3 teaspoons of salt. Bring to a simmer and simmer for 15 minutes or so.
  3. Blend using a hand blender (or, carefully in batches in a regular blender) for a smoother texture. I like mine with small bits of onions still left in it. Adjust to taste with salt. And serve.

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