My Three Favourite Traditional Foods
by Madeline MacKinnon
What Are Traditional Foods?
Traditional foods are the foods that have nourished our ancestors for centuries, if not millennia. They are the foods that our great-great-great grandparents would have eaten before the birth of the industrialized food system. Traditional foods are wild foraged plants and herbs, pasture raised or wild animals, grass fed dairy, organic/local fruits and vegetables, and fermented foods and drinks such as sauerkraut or kombucha.
Join Madeline for Intro to Traditional Foods — Saturday January 25, 1:00 – 3:00pm at the Light Cellar — learn more about the importance traditional foods and how to easily incorporate them in your diet.
My Three Favourite Traditional Foods
Milk Kefir is a probiotic fermented drink, originally from Russia. It’s similar to yogurt, yet more liquid than yogurt. You make kefir by adding kefir grains (a combination of beneficial yeasts and bacteria) to milk. Or you can purchase organic kefir from most health food stores. If you’re lucky enough to get a hold of milk kefir grains you can make your own with cow, goat or sheep milk. When I consume kefir daily my digestion is always better. I like to add kefir as a base to a superfood smoothie with frozen raspberries, maple syrup and ginger.
Grass Fed Organic Ghee
Ghee is a delicious golden fat made from clarifying butter. It has a wonderful caramelized taste. The clarification process takes out casein and other impurities which make it easier to digest. When ghee is grass fed it’s high in fat soluble vitamin K which is a key nutrient for bone and teeth health. Vitamin K is quite difficult to get if you’re eating a ‘non-tradtional diet’ but you can also find it in raw grass fed cheese. In Ayervedic Medicine ghee is considered a sacred staple that boasts a vast amount of benefits like calming the mind, soothing joint pain and enhancing longevity. Cook your food with ghee, add it as a fat to your elixirs instead of coconut oil, spread it on toast or use it instead of cacao butter for making raw chocolate.
Our ancestors would never throw out the bones when they hunted or slaughtered an animal, they would use the bones to make nourishing broths and soups. Well made broth contains nutrients that help heal the digestive tract, reduce inflammation and keep the immune system in top shape during the winter.
Broth is relatively inexpensive to make and very versatile to use. You can drink broth on its own, use as a base for soups and stews or cook your grains in broth instead of water. I love adding adaptogenic herbs to my bone broth like they do in traditional chinese cooking to increase their medicinal benefits. You can custom-create special broths to boost your immune system or balance your hormones.
Healing Soups and Bone Broths — Sunday February 2, 1:00-4:00pm with Madeline MacKinnon. Learn how to make many different nourishing soups and broths from scratch using a variety of bones, plants and tonic and medicinal herbs.
Madeline MacKinnon is a modern day medicine woman passionately committed to guiding her clients to experience their own inherent vibrancy.
Madeline educates clients to use these special foods and approaches to give you the high functioning essential to live the life of your dreams.
She offers sustainable strategies that don’t overwhelm and guides clients on how to integrate these ideas into everyday living. Clients are given the experience of reaching a new level of health, the level needed to optimally function in achieving a higher vibration in life.
Visit Madeline’s website blossomapotheke.com