I'm kind of grossed-out by Nourishing Traditions recipes

[freespirited]

I just got the book yesterday and it seems really interesting but I scanned the recipes and most of them don't sound very appetizing. Have any of you tried the recipes and do you have any to recommend?

[Nikki98]

Originally Posted by freespirited

I just got the book yesterday and it seems really interesting but I scanned the recipes and most of them don't sound very appetizing. Have any of you tried the recipes and do you have any to recommend?

I know what you mean. Sometimes I get a little queasy with reading some of the NT recipes as well . To tell the truth I've tried a couple of the baking recipes and they turned out to be disasters. I haven't tried any others really. I keep NT for purely emotional reasons, because I love the basis of traditional eating and the emphasis on real food. Maybe some others have had more success with NT recipes.

[newcastlemama]

My family likes:
The stirfry-stews
Tomato-free spaghetti sauce (Children I have made this for love it!)
Pancakes
Leek Frittata
Pot Roast
Roasted chicken
Chicken coconut soup (I put chicken brown rice and curry paste in this and take out a few things)
Sauteed apples
Basic salad dressing
BBQ sauce

I often don't follow cookbooks exactly though--I just get ideas and cooking time and temps really. I substite ingredients we have allergies to, don't have, sound gross, or are too expensive. I have not tried any of the baking. I mostly like it for the health and soaking/sprouting/fermenting information.

The Joy of Cooking is a good old-fashioned cookbook to have on hand. It shows you have to make prectically anything from scratch. Many of my extended family's favorites are from it and I don't think I have ever had a recipe fail.


I hope that helps!
Jen

[thomlynn]

I love the Mexican Soup but I add beans and shredded chicken to make it more of a meal. Dh likes the Chicken and Wild Rice Soup a lot. We do a lot of soups here. I've made the beef and chicken broth from NT and they turn out good.

We both love the fermented salsa and the ice cream. Dd loves the ginger carrots and fermented sweet potatoes. I also do most of my veggies like the veggie section says, but that may be just b/c I don't know better, I grew up with canned veggies.

I haven't made tons of stuff in the book but from what I've made the only think I didn't like was the sausage and kraut soup and the Three Bean Salad. Also,we went to a NT cooking class and she had made the muffins and I didn't love those.

ETA- I made the refried beans but I used beans cooked in beef broth and they were really really good. I also LOVE the cesear dressing!!!! (I can't believe I forgot that, it's my all time favorite dressing, but you have to let it sit so the flavors blend).

Oh yeah, I like the crispy almonds too!!!

[kdmama33]

Yeah, I don't keep NT around for the recipes, really. In fact, I can't remember the last time I used a recipe from it. Has lots of good nutritional info, though. And I do refer back to it for things like making crispy nuts and whatnot.

[Tcarwyn]

we love the morrocan lamb stew...and the bakes apples are great too...


Tanya

[AsYouWish]

I made the pineapple chutney. Love it! I also made the ginger carrots, which I thought I would really enjoy, but so far, not my favorite. Beef bone broth turned out well. I'm still new to TF anyway, so the whole process is kind of intimidating, and there hasn't been too much that I have tried yet.

[krankedyann]

Yup. A lot of people also complain that it's too 'French' for children's tastes. That's why I started my website adn yahoo groups, to help mamas feed their children nutrient dense foods that they won't have to fight over. LOL

[Chicharronita]

I love your site! You ought to write your own NT cookbook; at least it would have recipes I'd actually use.

[Ruthla]

I prefer to take recipes that I know work well and adapt them to NT principles. I'll saute onions in butter or chicken fat, depending on whether it's a dairy or meat recipe, or if it needs to be pareve (neutral) I'll use coconut oil. I use heavy cream in place of evaporated milk- changes like that.

[Mihelinka]

I'm getting the book from the library tomorrow (it's on my request list & i've waited for it for about a week) I'm very intrigued now, gross recipes...

[krankedyann]

Originally Posted by Chicharronita

I love your site! You ought to write your own NT cookbook; at least it would have recipes I'd actually use.

Yeah, I'm not far from being done with that! We've just had a lot of delays and setbacks due to unforseen circumstances. It was originally supposed to be out around Christmas. It's actually not one book, it's a series of small books.

[krankedyann]

Originally Posted by Ruthla

I prefer to take recipes that I know work well and adapt them to NT principles. I'll saute onions in butter or chicken fat, depending on whether it's a dairy or meat recipe, or if it needs to be pareve (neutral) I'll use coconut oil. I use heavy cream in place of evaporated milk- changes like that.

I think one of the most successful ways to move your family in NT eating is to convert recipes that they already know and love. My 'how to convert a recipe' page on my website is a guide to help you do this.

[Chicharronita]

Originally Posted by krankedyann

Yeah, I'm not far from being done with that! We've just had a lot of delays and setbacks due to unforseen circumstances. It was originally supposed to be out around Christmas. It's actually not one book, it's a series of small books.

Is there a mailing list I can get on so I know when they come out?

[krankedyann]

Originally Posted by Chicharronita

Is there a mailing list I can get on so I know when they come out?

Yes, on the top of the main page of Cooking NT, you'll see where you can now join a yahoo group I have set up that is announcement only. Once a week or less I e-mail out a short e-mail listing any site updates and list the new recipes added, and I'll use that to announce the books as well. http://groups.yahoo.com/group/CookingNT/

[Chicharronita]

Thanks!

[freespirited]

I just returned since posting this, and wow! Thanks for all the responses. I will keep a list of your tried-and-true NT recipes in my book and try those out. I'm a former longtime vegetarian (was also vegan, and for a (very) short time, high raw), so that makes all the meaty, organ-y, brain-y, raw meat and fishy recipes all the less appealing. I do eat meat now, but I don't like to deal with organs or bones or what-have-you. I think my mom actually does have an old copy of the red and white plaid Joy Of Cooking, and since she doesn't cook, I'm going to snag it and just adapt the recipes for NT which will probably work out well. I am enjoying the NT book though and very happy to have bought it.

P.S. KerryAnn, I'll be checking out your new group. Sounds fun!

[newcastlemama]

Originally Posted by freespirited

I just returned since posting this, and wow! Thanks for all the responses. I will keep a list of your tried-and-true NT recipes in my book and try those out. I'm a former longtime vegetarian (was also vegan, and for a (very) short time, high raw), so that makes all the meaty, organ-y, brain-y, raw meat and fishy recipes all the less appealing. I do eat meat now, but I don't like to deal with organs or bones or what-have-you. I think my mom actually does have an old copy of the red and white plaid Joy Of Cooking, and since she doesn't cook, I'm going to snag it and just adapt the recipes for NT which will probably work out well. I am enjoying the NT book though and very happy to have bought it.

P.S. KerryAnn, I'll be checking out your new group. Sounds fun!

Oh gosh! Just take your time easing into the organ meats. I was a high raw vegan before going TF and it took me a year to try liver!

Jen

[sunanthem]

Man, I gotta get this book. I'm still searching for a used copy.

Ok, not still, its only been a week.

[paquerette]

I'm totally grossed out by the thought of making the broths and stuff. I wish I could get DH to do some for me; I like the idea of consuming them, just not of making them.

I've done some of the soups and sauces, and one of the beef dishes with a cream sauce, off the top of my head. It's good to be able to look up things like how to soak or rinse a particular grain or bean. I was always very haphazard with stuff like that before.

The only thing I've done so far that was a disaster was the mayonnaise. It was too strong with straight olive oil, and it came out too thin. I'd do it again with an extra egg and sunflower oil maybe. It was edible in a pasta salad, just no way I could spread it on a sandwich or anything.

I was put off by the main course dishes and the desserts. Overall they seemed overwhelming and scary. Everything I looked at seemed to need a bunch of ingredients I didn't have, or else just too many steps, too many dirty dishes to bother with.