The Nourisher - Editor’s Blog

When we got married the registry wouldn’t let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is…… The Nourisher.

'Healthy Recipes' Articles

Yoghurt Recipe

By Joanne Hay April 24th, 2007

49 Comments

You need: 1 litre (2-1/4 pints) of full-fat milk (raw is best) 2 to 3 tablespoons yogurt (room temperature) mixed with a few tablespoons of milk thermometer Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the ... MORE...

Home Made Fermented Fish Sauce

By Joanne Hay March 30th, 2007

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This clear brown fermented sauce, made from small whole fish including the head and organs, is rich in iodine and other substances that benefit the thyroid gland. On heating, the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt. Fish sauce originated from Asia where is it used in everyday cooking. Included in coconut curries and soups, it's a wonderful source of iodine and other thyroid nutrients and well ad vitamins A and D. Roman soldiers marched 20 miles a day wearing armour and carrying an 35-40kg pack which included their food. They had coarse bread and millet and lentil porridge supplemented with garum or liquamem, their own version of fish sauce. MORE...

Pemmican

By Joanne Hay March 8th, 2007

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One of the similarities Weston Price discovered between all the primitive cultures he investigated was that they each included some raw animal food in their diet. Raw or dried meat (dried below 65 deg C) has many nutrients intact - B6, B12, Coenzyme Q10, enzymes to name a few. North ... MORE...

How to Make Butter, in your kitchen, without a churn.

By Joanne Hay March 1st, 2007

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October 13, 2006 I wrote: "Yesterday, Leanne asked how to make butter. What a great question. I'd often wondered this myself. So I went a lookin and I found these two great sites below. I'll organise some cream and give it a try and report back soon." This post ... MORE...

Home Made Hi Fat Hi Protein Energy Bars

By Joanne Hay February 10th, 2007

14 Comments

Kids love energy bars in their lunch box. For a while I bought Tahini bars in bulk (Melissa brand) with no sugar or gluten. But the kids soon tired of them. Here's a recipe I came across for High Fat and High Protein Energy Bars. MORE...

How to Make Beautiful Broth

By Joanne Hay November 9th, 2006

41 Comments

A friend's daughter is recovering from a horrific bike accident. With many broken bones (including the face) and bruises the best thing for her healing right now is bone broth. While we've heard from Sally Fallon about the history and medicinal qualities of bone broth, we haven't included an actual recipe so here goes. MORE...

How to Make Sauerkraut

By Joanne Hay August 28th, 2006

40 Comments

Sauerkraut, sour cabbage, is a german lacto fermented cabbage dish. In the 18th Century Captain James Cook used sauerkraut to prevent the death of his sailors from scurvy but Germany's sauerkraut is actually a version of chinese kraut, brought to Europe by the hoards of Gengis Khan. MORE...

Biltong

By Joanne Hay August 28th, 2006

14 Comments

During his travels to visit primative peoples from every continent on earth, Weston Price found that while human diets are very diverse, there are some definite similarities - Raw animal food is one of those similarities. Price found that each group of people had some form of raw animal food in their diet, whether it be raw meat, insects or milk. Raw meat is a bounty of essential vitamins and enzymes, some that can not be found in any other source. B6 and B12 can only be found in animal foods, coenzyme Q10 and other unresearched anti fatigue factors as well as enzymes to help you digest the protein make raw meat a super food. It may prove a little difficult to get anyone older than 3 to slug down a chunk of raw steak, so here's a recipe for a South African delicacy, Biltong. When you dry meat at just below 65 Deg C, all the afor mentioned nutrients stay intact, the enzymes are still alive and it is preserved very well. MORE...

Apricot Butter

By Joanne Hay August 28th, 2006

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When you've guests coming and you forgot dessert, the kids are on the winge for something yummy or you just want a sweet snack, Apricot Butter is perfect. It's rich Butterscotch Schnapps taste makes it a winner on every occasion. You can put it with cream or quark, on porridge with cream, on pancakes or toast or just eat it by itself. Kids love it in their lunch boxes. It's a great way to give them a dose of bowel bacteria without stretching the friendship. MORE...

Benefits of Whey

By Joanne Hay July 18th, 2006

26 Comments

Whey has been used for centuries by European, Middle Eastern and Asian peoples. In Iceland, whey, the bi-product of curd making, was kept in barrels. It was used to preserve food such as sausages, whale meat and blubber. Icelanders also drank it with water as a digestive tonic, much like other in traditions people drank ale. Whey is a great source of minerals and digestive bacteria. It is useful for fermenting veges and recipes like Kimchi, Sauerkraut or Beet Kvass (a fermented drink made from beetroot). Or just to drink when you have an upset stomach. My friends are so grateful when I stop their vomitting or diarrhoea with a bottle of my home made whey. MORE...

nour·ish (nûrsh, nr-)
  1. To provide with food or other substances necessary for life and growth; feed.
  2. To foster the development of; promote: “Athens was an imperial city, nourished by the tribute of subjects” (V. Gordon Childe).
  3. To keep alive; maintain: nourish a hope.

Originating from Latin Nutrire which means to feed or suckle

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