Nourishing Traditions

In the late 1990s, Sally Fallon (now Sally Fallon Morell) and Mary Enig ignited the modern-day traditional foods movement by publishing the now immensely popular Nourishing Traditions.

This book taught us that it was okay to eat butter, lard made the best pie crusts, and if you were going to fry food, frying was best done in tallow. And that was just the beginning! The subtitle of the book says it all: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats.

This book vindicated everything my mother had taught me. Eat real food—not just vegetables—but all real food, including… show more.

I love this book because it offers so much information about cooking with whole foods. I love that it acknowledges the importance of eating animal protein along with consuming very healthy vegan plant-based foods. In an age where it has become very politically incorrect to talk about the virtues of meat, I appreciate the emphasis on clean eating, as opposed to eliminating an entire food type (meat) that may be necessary to prevent blood sugar imbalances for some people.

This classic first came out in 2001, but it’s a classic for a reason. In it, Sally Fallon and Mary Enig share principles related to the work of Dr. Weston Price: eat real foods, modeled after traditional diets from around the world.  Not only do they explain why certain foods are important nutritionally, you’ll find a collection of recipes because this book is at its heart a cookbook.