North Texas Traditional Living - Book Recommendations
Karen's Top 10 Books of All Time
Not in any particular order:
- "All New Square Foot Gardening" by Mel Bartholomew
- "Carrots Love Tomatoes: Secrets of Companion Planting for Successful Gardening" Louise Riotte
- "How to Grow More Vegetables" John Jeavons
- "Roots Shoots Buckets and Boots" Sharon Lovejoy
- "All About Braising" Molly Stevens
- "Better Basics for the Home" Annie Berthold-Bond
- "Wild Fermentation" Sander Katz
- "The Best Recipe" by the editors of Cook's Illustrated
- "Making and Using Dried Foods" Phyllis Hobson
- "Shelter for the Spirit: How to Make Your Home a Haven in a Hectic World" Victoria Moran
Most can be found at amazon.com
Nutrition and Physical Degeneration, by Weston A Price
This is a huge compendium of research done by Dr. Price back in the 1930s, and is the source for much of the information in these other books. It is a technical book, but includes fantastic photographs, and page after page of scientific proof for a traditional raw foods, high-fat diet. I read this book because I had a hard time accepting some of the information in Sally Fallon's book, Nourishing Tradtions. This detailed information convinced me.
21 Days to a Healthy Heart, by Alan Watson
While this book specifically addresses concerns about heart health, it is an easy to read, easy to use book that has a lot of good general information about healthy diets. It addresses healthy fats, the problems with excessive carbohydrates and grains, diabetes, and thyroid/hormonal issues. Lots of references.
Traditional Foods are Your Best Medicine, by Ronald F Schmid
This book is easy to read, with detailed information on native, traditional diets. Heavily referencing Weston A. Price's research, there is also extra substantiating information on the benefits of raw foods, grass-fed animal foods (milk, eggs, meats, fats) and an extensive section on fish. This is a great introduction to eating the Weston Price way.
Nourishing Traditions, by Sally Fallon and Mary Enig
This is so much more than a cookbook. It is filled with recipes that teach you a whole new (old) way of cooking, though they can seem unrealistic when first exposed to them. But it also has an extensive introduction that covers the benefits of raw foods, healthy fats, soaked and sprouted grains, and lacto-fermented vegetables. Additionally, excerpts from other books fill the sidebars of the cookbook, providing even more reinforcement for the value of reclaiming our ancestral ways of eating.
The Crazy Makers, by Carol Simontacchi
This book explores the connection between diet and brain function, linking bad behavior and uncontrolled emotion to diet. The American diet, and the part played by the Food Industry, is exposed as nutritionally deficient and addictive.