Liver omelettes for brunch, anyone?

Today, I am a happy, Happy, HAPPY girl.

It came. It finally, finally came!

The cookbook I have been waiting to arrive for the last seven years! Okay, so it hasn't been that long (ahem, Monday), but I am still so excited!

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. 

Now, I know I am about 10 years behind the trend of this cookbook. It's been making a come-back for years now and I just got around to finally buying it. I've never been quite with the contemporary culture though, so I guess this is just another prime example.

Regardless, I am still so anxious to delve into this jewel. I read cookbooks like smart people read novels and I've fixin' to explore every inch of this bad boy. Not only is it chuck full of recipes, but it also discusses the importance and function of nutrients like fat, carbohydrates, and proteins. Author Sally Fallon also focuses on the importance of drinking raw milk, avoiding "fake" foods, fermenting vegetables and fruits, and even -brace yourselves- preparing delicious organ meats. You can find out more information on the Weston A. Price Foundation, and what research lead Sally to write this cookbook, here.

I've never been one for organ meats myself. But that doesn't mean I can't be! I think that food should be an adventure. Liver? Heart? Bring it on, baby. I shall not fear the organ.

I might gag, but I shall not fear.

This book is so full of goodness, I don't even know where to begin. Soaked grains. Fermented vegetables. Tonics. Superfoods. Lard. Raw cheese. Bone marrow. Natural sweeteners. Recipes galore. Have any of you read it? Are you currently cooking goodies from it? What do you recommend? 

 

With an author photo like this, I just know this is going to be good stuff.

Well, you know where I'll be this weekend. Dressed in my apron, spinning around my kitchen, whipping up all kinds of fermented & raw goodness. I think I'll focus on the fermented dairy products first, since we've already been making & drinking kefir daily. We also have a great source for raw milk, which can be used to make cheeses and creams.

 

Or maybe I'll start with the organ meat and just jump into the deep end. Liver omelette? Why, yes, yes, thank you.

It's a crazy life here on the homestead. You just never know what you'll be eating.

Now....who's comin' for brunch?