While milk kefir is a traditional Turkish drink with its roots in the Caucasus Mountains, I had never heard about it growing up — which is quite remarkable if you think about it. As my interest in making my own cultured foods grew, I knew that cultured dairy was a great place to start. As traditional cultures around the world knew well, incorporating fermented foods into your diet is not only extremely beneficial for you and your family’s health, it is often delicious too. Continue reading How to make milk kefir (and why you should!)
If you’ve ever had a toddler, you know what a struggle it can be to get them to eat what you prepare. Even if your cute little baby used to polish off everything in sight with great gusto, sometime after the 18 to 24-month mark, a little devil seems to take residence in your innocent little infant’s body. This is when foods that used to please no longer do, or the little guy or gal insists on a unique menu at every meal. These are testing times for busy parents and many do understandably resort to shortcuts and give the tots what they’ll down easily — which in many cases means sugar. Continue reading Pear Butter Gelatin Sticks
This was one of those “hmm what do I have in the fridge today?” kind of recipes. I had some veal stew meat that I wanted to make but felt like trying something else besides my usual curry-based stew. Continue reading Veal Stew with Chorizo, Fingerling Potatoes and Peas
I was so excited about my little guy starting solids and thought I knew exactly how I wanted to do it: the traditional real foods way. Then a friend gave me a copy of Baby-Led Weaning, the influential book by Gill Rapley, and said that it had worked great for their daughter and that I must absolutely read it. So I did, and became very confused. Let me explain. Continue reading Thoughts on baby-led weaning
I’ve had two close girlfriends who became mothers earlier this year and I had promised them that I would have this blog entry by the time they have to start introducing solids to their little ones. Well the first baby is 5.5 months old right now so I need to get to it!
I guess those know me will not be surprised to hear that I did not much heed mainstream advice when it came to the introduction of solids either (whether it be how things are done in my native Turkey, longtime home United States or my current home, France). I mostly followed the tenets of the Weston A Price Foundation because, once again, it just made sense to me: the idea that what we put into our babies’ mouths determines the strength of their immune systems, this idea of “food as information,” as well as pleasure and comfort and all-around goodness — this is something I can really get behind. Continue reading Baby’s first foods
This recipe is from Super Nutrition for Babies, The Right Way to Feed Your Baby for Optimal Health, which has been absolutely indispensable in my kitchen especially when introducing solids to my baby.
This is a delicious and easy dessert for the whole family that is without any added sugar, and made all the more nutritious if you also go the extra mile and lacto-ferment it. Since it is so simple to do, I find that it’s a good foray into the world of lacto-fermentation. Continue reading Apple Butter (lacto-fermentation optional)
If you do an informal survey and ask people (especially the health-conscious) what they think the most nutrient-dense foods for humans on the planet is, you’ll probably get something along the lines of kale, blueberries or beets. They are absolutely right that those things are very good for you, and delicious, and an indispensable part of any healthful diet but how to tell them that, um, that ain’t half the story? Continue reading Chicken Livers with Onions
This is a really simple recipe that fills the house with yummy smells. It’s also endlessly modifiable – you can swap out the meat (beef, veal and chicken all work as well) or the spices or even omit the tomato sauce and just make it with coconut milk and extra broth. The only trick is to have a good heavy pot (cast-iron is best) and leave on a low flame for a while. As always with this type of dish, it tastes even better reheated the next day. I like to make this on a Sunday for a quick weekday dinner. Continue reading Coconut Curry Pork