- Unprocessed
- Nutrient-dense
- Gluten-free
- Local
- Seasonal
- Humanely raised
When I talk about healthy food, I don’t mean the low fat, high carbohydrate, vegetable oil, hormone-laden meat and dairy, and saturated fat-phobic recommendations by mainstream nutrition.
My views on what’s healthy are heavily influenced by the work of Dr Weston A Price.
I make all of our meals from natural, whole, unprocessed foods. I don’t use any gluten grains or gluten flours in my recipes. I also don’t tolerate whole grains very well, so I tend to stick to white rice, root vegetables, and root-based starches such as tapioca and arrowroot as my sources of carbohydrates. I also use some almond flour from time to time.
I was recently delighted to discover the Perfect Health Diet, which I found to be a pretty good fit for how I eat.
What  we eat:
- Animal protein from humanely raised animals
- Sheep and cows raised on pasture
- Meat and eggs from chickens free to roam
- Pastured pork
- Organ meats
- Liver
- Kidneys
- Heart
- …and more, as I get more adventurous!
- Seafood
- Fresh – wild-caught or responsibly farmed
- Canned – wild-caught salmon and tuna
- Shellfish – shrimp, mussels and scallops are our favorites
- Healthy fats
- Butter
- Ghee
- Lard
- Coconut oil
- Extra virgin olive oil
- Full-fat dairy products from pasture-fed cows
- Butter
- Raw cream
- Yogurt
- Cheese
- Raw milk
- Moderate carbohydrates
- Root vegetables
- White rice
- Tapioca
- Arrowroot
- No grains other than white rice
- Bone broths
- Salads, vegetables and fruit
- Seasonal
- Local
- Organically/naturally (no sprays) grown
- Moderate fruit
- Fermented foods
- Homemade sauerkraut
- Yogurt
- Beet kvass
- Properly prepared nuts and seeds
- Soaked and dehydrated
- Natural sweeteners
- Raw honey
- Organic maple syrup
- Whole sugar (Sucanat or Rapadura)
- Coconut or palm sugar
- No refined sugar!
I can’t seem to find an email address to contact you, but I have some cookbooks on traditional foods (two are largely grain-free) and would like to talk to you about doing reviews and giveaways. Please email me if you are interested.
I’ve been browsing around on your site and I love it! I hold the same values in my own household. Also, I linked up to the Sunday Night, Soup Night today! Thanks for the inspiration! Have a great day!
Thanks Danielle! Glad to connect someone else who believes in good nutrition for their family, and thanks for linking to Sunday Night Soup Night!
You have to love google! It took me to your lamb stew recipe which, on. Saturday afternoon, I am cooking, doubled the recipe, for my daughter leaving to live in Melbourne and for my soon to be 90 years young Mum and family.
I am using good old kiwi kumara, (sweet potato) instead of potatoes.
Trying to decide whether to do in oven or slow cook on stove top in a heavy lidded pot?…? Love your website, will revisit the soups, as we are in middle of winter here……although today we sunshine and the walk on Takapuna Beach was glorious this morning. Where in NZ did you come from? Bon Apetit. Kiwi mum
Hi Lesley! It’s so good to hear from you! I’m from Auckland originally – I grew up in Glenfield, now my Mum lives in Rothesay Bay, although she grew up in Takapuna! So happy to hear you’re making the lamb stew. Let me know how it turns out for you! I cooked it on the stove in a heavy pot, but I think oven would work just as well. Very envious of the kumara, I really miss those! You can buy sweet potato here in the US, but they do NOT taste the same as kumara. I would make it with kumara too if I could get it! Wow, now you’ve made me realize I need a translation page on my blog…..did you work out that swiss chard is silverbeet?
Thanks so much for visiting! Hope you get some good ideas for soups 
Take care,
Debbie
Hi Debbie,
Can’t seem to find a contact email for you. I wonder if you could please email me regarding getting an article from your for a magazine. I’ll provide further details once you make contact.
Thanks!
You can contact me via email: debbie (at) easynaturalfood (dot) com
or via my contact page: http://easynaturalfood.com/this-site/contact-me/
Is there a way to subscribe to you? Many thanks! My food philosphy and yours are spot on!
Hi Joan, that’s really cool! I have a subscribe button on the top right of my home page (under the header). There are 4 buttons, and it’s the one that looks like a letter. Thanks for subscribing!
Great philosophy. Just one question: why do you use white rice as opposed to unrefined rice (whole basmati is particularly good)?
So sorry for not replying sooner
I really enjoy the taste and texture of brown rice, and I wish I could eat it. However I have a lot of trouble digesting whole grains, whereas white rice sits very comfortably with me. There is also a school of thought out there that even though brown rice has more minerals, the phytic acid in brown rice blocks most of the mineral absorption in your digestive track anyway. Here are links to a couple posts which touch on that:
http://www.thehealthyhomeeconomist.com/what-white-rice-better-than-brown/
http://butterbeliever.com/brown-rice-vs-white-rice-which-is-healthy/