In addition Sally writes about “True Blue Zones: How Long- Lived People Really Eat”, and “What to Eat? Translating the Wisdom of Our Ancestors into a Healthy Modern Diet”. We learn about the nourishing diets of the Australian Aborigines: The Most Paleo of Them All, Native Americans: Guts and Grease, The Far North: Seal Oil and Whale Blubber, The South Seas: Abundance and Beauty, Africa: The Land of Fermented Foods, Asia: Variety and Monotony, Europe: The Foods We Like to Eat. It comes after almost 200 pages of detailed information on ancestral diets. The recipe section is about 40 pages long and includes recipes for grains, soups and stews, nutrient-dense snacks, organ meats, cooking with blood, seafood, vegetables, fermented condiments, and desserts I am excited to try. Nourishing Traditions is primarily a cookbook that includes introductory and contextual information about traditional diets. While Nourishing Diets includes many recipes that aren’t in Nourishing Traditions, I wouldn’t characterize it as a cookbook. How is this book different from Nourishing Traditions? You are welcome to join use as we read the book as a comunity! Sally will answer our questions about the book once a week as we read through it. I was delighted to receive an advanced copy to review and to prepare for discussions in our Nourished Book Club on Facebook. Sally Fallon Morell has written a new book that was released today, June 26: Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate.
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