Personal Chef, Natural Cuisine Your Way
ENJOY THE PROFOUND CULINARY PLEASURE OF TRADITIONAL FOODS FOR HEALTH & PLEASUREFor thousands of years the diet of our ancestors was rich in healthly fats that came from animals that lived stress free lives grazing on fresh and dry grass. These happy animals never experienced an antibiotic or hormone until after World War II. Our ancestors also ate great quantities of fatty wild fish and shellfish when available. Grain fed and genetically modified fish were unknown to them. Genetically modified fruits and vegetables cultivated with pesticides and herbicides never appeared on their table. The majority of the fat in their diet came from healthfully raised or wild animals with a very small portion coming from vegetable foods in the form of nuts, olives, seeds, and grains. These healthfully grown foods have nourished man for several hundred generations creating strong, lean, disease free bodies.
Today nutritional anthropologists find that modern societies who follow this traditional way of eating have exceptionally low incidence (nearly no incidence) of degenerative diseases such as cancer, arthritis, heart disease, obesity, diabetes, dental decay, macular degeneration, etc. However, whenever they abandon this diet for a modern one of processed, factory farmed and chemically raised foods, they begin to develop these illnesses.
Fortunately, once these societies return to their traditional diets these diseases disappear. One well documented example of this is the Pima Indians of America. There are countless more examples throughout many cultures whether European, Asian, or African or Latin. A traditional diet has provided these people with the nutrition they need to enjoy a healthy life that is the birthright of every human being.
Perhaps you had a grandparent or great-grand parent who enjoyed excellent health and longevity because they ate their traditional diet.
In my own life I observed my father who was born in 1900, 45 years before the time chemicals, hormones or processed foods and genetically modified organisms entered the food supply. From 1900 until he passed away at 101 years old, he was able to eat traditionally raised foods because after 1940 he began growing them himself. Coming from a small village in Greece he maintained many of the healthy cooking techniques of his ancestors. Healthfully raised foods and health conscious cooking methods provided him with an active medication-free life until his passing.
Dad, along with so many people coming from cultures who eat close to the nourishing traditions of their ancestors, always enjoyed eating as a deeply pleasurable experience without sacrificing good health. Today, thanks to a growing number of health conscious farmers, we have the opportunity to enjoy delicious food that supports good health just he did.
TWO PEAS IN A POD, LLC was created to show you how you can feel healthy and energetic by eating a diet based on the traditional foods that nourished our ancestor’s bodies for thousands of years. And because I want you to enjoy these foods, they are prepared in ways you enjoy eating them. My intention is to provide you with a healthly, delicious feast all your days. You deserve no less.
*The health benefits of the traditional foods I cook with have not been evaluated by the FDA. My cooking and menu planning is not intended to diagnose, treat, or prevent illness. As always, please consult with your health care professional before making any dietary changes.
(Please note: For more information on the health benefits of eating traditional foods; the role of healthy fats in the human diet; and the health benefits of supporting sustainable, chemical-free based agricultural practices read the following books and visit the following websites.
NUTRITION AND PHYSICAL DEGENERATION by Weston A. Price, DDS.
TRADITIONAL FOODS ARE YOUR BEST MEDICINE by Ronald F. Schmid, N.D.
EAT FAT LOSE FAT by Dr. Mary Enig, and Sally Fallon
NOURISHING TRADITIONS by Sally Fallon: Reading this book brought me to an epiphany concerning my search for the best diet. How could I argue with a few thousand years of nourishing traditions?
THE CHOLESTEROL MYTHS by Uffe Ravnskov, MD, Phd
PASTURE PERFECT: THE FAR –REACHING BENEFITS OF CHOOSING MEAT, EGGS, AND DAIRY PRODUCTS FROM GRASS-FED ANIMALS by Jo Robinson: A great primer for raising anyone’s consciousness about the flavor and nutrition of traditionally grown foods. Revealing in-depth look at why what we eat is profoundly influenced by what the animals we eat ate. (eg: a glass of milk or a steak from a grass-fed animal does not have the same nutrition as one raised in a feedlot with hormones and antibiotics).
KNOW YOUR FATS: THE COMPLETE PRIMER FOR UNDERSTANDING THE NUTRITION OF FATS, OILS AND CHOLESTEROL by Dr. Mary Enig, PHD. Dr. Enig provides the scientific truth about fats, oils, and cholesterol from a research biochemist’s perspective.
THE REAL FOOD REVIVAL by Sherri Brooks Vinton and Ann Clark Espuelas: An informative expose that inspires one to enjoy the profound culinary pleasure of real foods just as our ancestors did before us.
REAL FOOD: WHAT TO EAT AND WHY by Nina Planck. “A farmer’s daughter, Nina Planck, explains why butter, cream, and eggs are good for you and corn oil and skim milk are not.”
And visit the following websites:
It is your time to enjoy the taste and pleasure of traditional foods cooked the way you like them.