Access to all articles, new health classes, discounts in our store, and more!
Featured Recipes – February 10, 2023
Nutrition is the foundation of a healthy lifestyle and a key part of the teachings of Weston A. Price, DDS, and Francis M. Pottenger Jr., MD. Over the decades, Price-Pottenger has published hundreds of recipes in our Journal of Health and Healing, inspired by these pioneers and the use of traditional foods.
Today’s Recipe Feature highlights some of our favorites that we’d like to share with you, full of wholesome ingredients to boost your health. Be sure to check out each of the links below to view our new recipe reels, captured as we’ve made them in our own kitchens, and get a preview of what to expect when preparing them for yourself!
From intestines to hooves, our ancestors used all parts of the animal, particularly the bones, which were originally burnt in fires in order to obtain the marrow within, prior to being used in broths and stocks. Thousands of years later, many cultures still cherish bone-based stock, and for good reason: not only is bone stock rich in flavor, but also in glycine, which makes up a third of the amino acids required for collagen production.
Click here for the recipe and video.
Cook time: 24-72 hours.
Looking at this ubiquitous bird on your plate, one wouldn’t think that, prior to the red meat rations during WWII, the average American only consumed 10 lbs or less of chicken annually (and typically, the whole bird would be utilized). Nutritionally speaking, studies have continued to find that pasture-raised birds are higher up on the food chain when it comes to health benefits, such as being higher in fat-soluble vitamins and omega-3’s, as well as providing a heftier serving of essential amino acids than their commercial counterparts.
Click here for the recipe and video.
Cook time: 2 hours.
A fruit of many nicknames, the persimmon, or Kaki, is thought to have originated in Southeast Asia tens of millions of years ago. Introduced to the U.S. in the 19th century, persimmons quickly became a favorite for many Indigenous Americans, such as the Cherokee and the Seminole. They relished the vitamin-A-rich fruit, but the whole tree was used medicinally; particularly the bark, which was chewed to soothe heartburn and boost bile production.
Click here for the recipe and video.
Cook time: 3-25 hours.
Lacto-Fermented Carrots w/ Fresh and Pickled Ginger
We’re entering that slowing down season, and, here at Price-Pottenger, we begin to focus more on gut-healing foods and immune-boosting nutrients, especially probiotic foods, which have been in human use for over 12,000 years. A naturally occurring flora in most vegetables, lactobacillus (the microbial catalyst of lacto-fermentation) has been found by studies to be effective in combating pathogenic bacteria within the GI tract, as well as supporting women’s sexual health.
Click here for the recipe and video
Cook time: 75 hours.
Follow us on our social media channels (Facebook, Instagram, YouTube, and LinkedIn) to see the latest recipes as we post them throughout the week.
To your best health,
The Price-Pottenger Team