Nourishing Foundations
I am currently in a series explaining the foundations of nourishing cooking, so watch my home page for new articles on this topic, and feel free to browse the following.
Why Traditional Food?
This post gives the basic premise for the reason I eat why I do. This is a good starting point for someone new to traditional food.
Soaking Grains (Part One and Part Two)
Learn why you should soak your grains for better nutrition! This traditional practice is found worldwide, and has only recently been lost. To find easy to follow recipes using this method, feel free to browse through the recipe index.
Sourdough Benefits
Sourdough is a very American form of soaking grains that has so many benefits. Check out a few of them at the link above.
Why Sprout?
This post explains why sprouting is beneficial. It has the benefits of soaking, with some added benefits as well. And it’s easy to do, I promise! I am currently adding to this series, but to get you started check out my post about Sprouting Grains and Sprouting Brown Lentils.
Raw Milk: Discussing it’s Merits and Safety
Learn why this dairy free girl supports raw milk and the farmers who produce it. Let’s keep our right to raw milk in the US alive!
Soaking Nuts and Seeds
Ever had a stomach ache after consuming too many raw nuts or seeds? Another traditional practice is soaking nuts or seeds in a brine before drying them. Find out why renewing this traditional practice not only tastes better, but is better for your health as well (not to mention, better for your stomach)!
A Guide to Natural Sweeteners
Refined sugar is a bane to our health. Eliminate refined sugar by replacing it with much more nutritious choices. In my guide I share some of my favorite wholesome sweeteners.
Free Range Eggs
Eggs are a wonderful source of nutrition. However, chickens weren’t made to be cooped up and fed grains and soy. Read about the benefits of pastured (or free range) eggs here.
{ 3 comments }
Hi Kimi,
I am really new to this whole traditional/nourishing way of cooking. I really appreciate this Nourishing Foundations page because I am VERY overwhelmed and do not understand even some of the most basic topics. I would love to see more posts like these that helps us newbies grasp what in the world we are trying to do!
My family grew up eating the typical “American” diet and I never took the time to really learn how to cook. So when I got married 2 years ago, I had to learn things the hard way and by trial and error (like not even knowing how to cut an avacado. Pathetic huh?!). Though I’ve come a long way and truly love to cook, I know my meals are not as good or as nourishing as they could be. I am excited to start down this new path, and eager to learn.
Thanks for helping us glorify God in the kitchen.
~Lauren
Hi Kimi,
a friend of mine was researching information about whole grains and found an article from the german health ministry about phytic acids and lectins.
they state in german that lectin is especially high in all sprouts, particularly wheat or other grain sprouts and that these lectins are heat resistant, meaning they stick around even after cooking / baking.
on the other hand, on all english websites they state that the lectins disappear with sprouting.
what are your thoughts on this?
With thanks
Al
Hi Kimi, another question from a new-be. I have heard that cooking beans with Kombu makes the beans more digestible. Do I need to presoak the beans in addition to using Kombu or do you even recommend Kombu? Also, I am having difficulty finding how long to soak different beans. Do you have a “bean list” that I could follow when deciding to cook my own recipes for soups? Thank you Kimi. Jeannie