Update: This giveaway is now closed. Check out other giveaways by searching for them on this site!
Also, my love for Nourishing Traditions is still very much alive and well. Hope you’re enjoying reading it, people who own the book! And if you don’t, I hope you start reading it soon.
It is time for this week’s giveaway!
One reason I started a weekly giveaway is to encourage you to pursue a healthier way of life but mostly, I appreciate my readers. It is my way of saying “Thank You!” for reading my blog and supporting me all this time.
A bit about these giveaways…
These are not sponsored giveaways, so I’m not receiving money or endorsements from companies to give away their products.
As a result, the prizes are not huge. I link to products made by people I like and trust, so that you discover them and use them in your own life. And on occasion, I earn a small commission when you purchase something after clicking through those links.
I greatly admire people who hold regular giveaways on their blogs and give great big prizes to their followers. Unfortunately, I’m not at that level yet. I hope to be there soon!
But they will be free to you (if you win) and shipped right to your door! After all, it is the thought that counts – right?
This week’s winner will receive 1 copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
This book was key to our real food journey.
Listen to this snippet from my journey, and you’ll see why I love this book so much!
… So, there I was, standing in my tiny, cold, corner and crevice-stained kitchen, cooking the only thing I knew how to cook, yet again. It had been a month in our new home and all I knew how to cook was a stir fry recipe I’d gotten from the back of a box of rice. Everything I knew about cooking from growing up in Texas was no help to me in China. I learned all over again how to cook everything. Even the rice was different! It was depressing. I kept cooking the same thing over and over again because the available ingredients were so different! I had no access to butter, no access to cheese. How in the world was a southern girl from Texas supposed to cook anything without butter and cheese??? I was lost. I was seriously depressed for a month!
Fast forward one year and I had it DOWN. I learned to strain yogurt (yes, we had plenty of yogurt and milk,) and make something that tasted like sour cream, strain it even longer and I had something akin to cream cheese! I was even helping other ex-pats learn to cook the same yet new foods that we all thought we knew how to cook. Now I had all kinds of confidence.
Then, we moved to Turkey… suddenly I was in a world of dairy products I hadn’t had access to for so long and I was in heaven! I learned even more about using all kinds of new ingredients. Cooking became a hobby.Then I loved it and I loved that I knew what I was doing!
This has become one of my favorite cookbooks!
This was my journey after I found this book:
So I started with fats. I used up all of the yellow oil and margarine we had and I never bought it again. Now I bought only real butter and extra virgin cold pressed olive oil. I used up the rest of our mixes and processed pre-prepared foods and just didn’t replace them when they ran out. Now I used recipes to make anything like that I wanted out of fresh ingredients.
I was fine, because of this book.
Not only is it filled with the “how-to’s”of traditional real food cooking, but it is packed with interesting facts and information.
Not only are there basic recipes for everyday foods but also more exotic recipes, such as heart kabobs and liver – both of which my family really enjoys! They use offal, which is a part of the meat in an animal that’s often overlooked by a lot of Western cooking. (It’s really a shame, because it is delicious.)
This book also goes into great detail about natural food. Here’s what the author Sally Fallon has to say about bone broth:
“Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal.”
This book also taught me a lot of basic principles about food that made it into this blog, such as why it’s important to soak and dehydrate nuts. I’ve learned so much from it.
If you do not yet have a copy of this book, it’s a treat! Even if you already have your own, it will make a great gift! You’ll give your friend or a family member an entirely new perspective on food.
Enter to Win:
1 Subscribe to the Cultured Palate Email Mailing list – remember to validate your email address or your entry will not be counted.
2. Click on this link: Nourishing Traditions to read about the product. This will take you to Amazon to read about the product.
3. Be sure to subscribe to the Cultured Palate Newsletter – unsubscribe at any time you wish. I will not share your email address with third parties.
****If you are already subscribed to my newsletter and social media stuff – It still counts as an entry! Be sure you click the “Do It” buttons in the Rafflecopter widget below.
4. Use the Rafflecopter widget below to claim your entries after doing the appropriate task- click the “Do It” buttons.
Join the newsletter
Join and get my Top 10 GAPS RECIPES FREE!