Hearth Wisdom

Ingredients: 1) 1/3 C Unsalted Cultured (European style) Butter at room temperature (or eulachon butter for indigenous people of Vancouver island) 2) 2 T raw, unprocessed hazelnut oil, if available (not needed if eulachon is available) 3) 2/3 C boneless, smoked salmon, flaked 4) ¼ tsp. fine, unrefined sea salt 5) Juice of ½ to …

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by Frank P. Courtell, NTP Why do you crave what’s bad when you know what’s good?  From 500 years ago to 12,000 years ago and even earlier, these things were rare and precious to the body: Fat, Salt and Sweet. Fats were natural back then, excellent fuel and body building nutrition, loaded with Omega 3′s, …

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This is a simple way to make tasty, healthy sauerkraut. For the even more traditional crock method, see “Wild Fermentation,” by Sandor Ellix Katz.  Thanks to “Nourishing Traditions,” by Sally Fallon for this version (with variations from our Hearth Wisdom kitchens.) Ingredients: 1 medium cabbage, cored and shredded 1 tablespoon caraway seeds (or anise, cumin, …

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By Frank P. Courtell, NTP Our ancestors may have eaten upwards of ten thousand different plants, animals, fungi and minerals in the course of an average life.  Through the permutations of civilization we have narrowed our choices again and again until most of us are lucky to consume 150 different foods.  This doesn’t just limit …

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Try this yummy snack instead of potato chips or popcorn. You may find you like it better. 1 bunch kale 1-3 tablespoons olive oil 1 teaspoon sea salt, or to taste any other seasonings you like (I like Chinese Five Spice) sprinkle of Aonori-ko (seaweed flakes) (optional, but adds wonderful flavor and nutrition) Preheat an …

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