This is just a quick post because I have just discovered Susan Weed’s site Wise Women Weblog and her radio show where she interviews empowering women. Sally Fallon has been one of my heroes ever since I first picked up her cookbook Nourishing Traditions in 2001. Reading her book finally made nutrition make sense, the continuous contradictions that were coming out about long held nutritional ideas since them has fallen in line exactly as Sally Fallon has stated. Her book is my main go-to cookbook in my kitchen, the principals around food contained in this website are geared towards traditional roots cooking as a result.

This interview covers a wide variety of various aspects of our modern industrial food and nutrition and how to get back to a more healing traditional way of eating and preparing our foods. Very good interview! I highly recommend taking the time to listen to it.

Interview of Sally Fallon by Susan Weed.

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This was a lucky discovery. Tasty and amazingly good for you as well. Fenugreek greens can sometimes be found in an Indian food market and are often used in Ayurvedic cooking.

Serves 4

• 1 large avocado
• 2c quinoa (cooked)
• 1/2 c green olives stuffed with garlic
• 1/2 bunch fenugreek greens
• 1/2 bunch mint
• 1/2 lime’s juice
• 1-2T e.v. olive oil
• pinch of salt and pepper

Method This is great for using up leftover quinoa but other grains like rice, buckwheat, or bulgar could also be used. Dice the avocado, slice the olives, rough chop the fenugreek and mint. Toss together and add the lime juice, olive oil and season to taste.

Fenugreek has a very uniquely light maple syrup aroma/flavor which really brings out the mint and goes well with the quinoa and avocado. It also gets into your skin and you may notice that you are smelling like maple syrup for a few days after eating it. A nice bonus for your workmates if you have terrible B.O

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I have a question I have always wanted to ask a few vegetarians, and perhaps this is a good place to finally do so…

Is there that much difference between an animal and a plant?

In recent years, and especially after reading Stephen Harrod Bruhner’s book The Secret Teaching of Plants, Derrick Jensen’s book, A Language Older Than Words and learning more from other Earth poets and students of Nature who read her book through direct and conscious experience such as Goethe and Thoreau, this distinction has become less and less clear to me. When a plant is eaten it is sacrificing its own body so that we can live, it is the same with an animal.

Currently both plants and animals are being horribly abused, disfigured and treated inhumanely, we think of cows stuffed into factory farms or of lab rats being experimented on to further the development of new drugs but there are also vast green deserts of genetically manipulated soy, and all the other terrible things we do to plants in the name of science and feeding the world. It does make me sad that the poor underdog, plants, have no Vegetation Activists to protect and defend them from these disrespectful and abusive attitudes. But I suppose it is even worse for rocks and minerals that are considered to have absolutely no personality.

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Serves 4. This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden!

• 5-6 yellow squash, chopped
• 2-3 cloves garlic, crushed
• 1 inch ginger, grated
• 2 eggs
• pinch turmeric
• pinch cardamom
• pinch salt
• pinch freshly ground black pepper
• 1/2 c gouda or edam cheese, grated
• 2T dijon mustard

Method: Heat a thick bottomed frying pan with a little oil until smoking hot.

Toss in the chopped yellow squash, add a bit more butter or oil, according to your preference. I like butter.

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Makes about 1 cup

Use a small pot with a tight fitting lid.

• Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
• Stir in as much fresh chopped mint as it can take

Method If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

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This is simple, and the flavor different from what might be expected from the two ingredients. Originally from A Book of Honey by Eve Crane.

• liquid honey
• juice of orange, lemon or any other citrus fruit

Method Whisk together. Adjust amounts according to need and taste. Use raw buckwheat honey for a powerfully nourishing boost.

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Originally from a wonderful book: A Book of Honey by Eve Crane.

Makes about 1 cup

• 1/2 c butter
• 1/3 c honey
• lemon juice to taste

Method: Cream the butter. Gradually beat in the honey. Add the lemon juice slowly and blend until smooth.

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The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake’s carbohydrates.

Makes about 1 cup

• 1/3 c raw honey, softened
• 1/2 c cream cheese
• lemon juice to taste

Method: Blend until smooth; be sparing with the lemon juice, to prevent the mixture becoming too liquid. Spread on any type of cake: if you like, sprinkle chopped or shredded nuts over the icing.

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This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand.

Makes about a dozen.

• 2 c whole wheat flour
• 1 1/2 c yogurt
• 1 c softened butter

Mix these three ingredients together. Cover, and let sit overnight in a warm place.

The next day add:

• 1 1/2 c pitted dates
• 1 t baking soda
• 1/4 c boiling water to cover dates
• 2 eggs
• 1 t cinnamon
• pinch cloves
• pinch of salt

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This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption.

makes about 1 cup

• 1/4 c tahini
• 1/2 lime’s juice
• 1/2 c extra virgin olive oil or sesame oil
• 1 T raw honey
• 1 T miso paste
• 1 t chili powder (optional)
• 1 T toasted sesame seeds

Method: Blend the tahini, lime juice and oil. Add the remaining ingredients and mix well.

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