Book Review: Nourishing Traditions

Nourishing Traditions BookNourishing Traditions is all about how to be healthier versions of ourselves we need to take a look at how our ancestors ate and eat more of their traditional foods. Our society has changed so much with industrialization and the foods we are eating are causing a lot of our health issues. We can and should eat healthy whole foods instead of processed foods. We also need to get back to traditional ways of preparing foods, for instance: sprouting grains, fermenting foods and soaking beans.

I am a big believer in technology and how it can be a great aspect to our day to day lives, at the same time we need to not forget what we can learn from our ancestors and put those teachings into practice in the way we eat and prepare our food. We have come so far in the Healthcare industry, yet people are still getting sicker than our ancestors did.

It was interesting reading about how drinking milk is associated with cancer. Conventional cows that are given excessive hormones can cause tumor formation in people. Those factory farmed cows actually secrete pus into the processed milk people drink. I don’t know about you, but pus is not something that I want to consume. Yuck! If you love milk as much as I do, look into the benefits of raw milk.

It is important to get vitamins from whole foods that are prepared properly. Vitamins can be supplemented short term, but it is best to get most vitamins from food sources whenever possible. A lot of people associate high blood pressure with salt intake, but in fact restricting salt may actually cause more harm than good. We are missing out on important minerals and electrolytes when we reduce salt intake. When we start to consume less processed food it is really important to get adequate amounts of salt. Instead of eliminating salt we should really focus on eliminating
proceed foods.

I enjoyed this book, it gave a good background on the basics of nutrition in a way that was easy to read. I enjoyed trying to figure out the foods in the “Know Your Ingredients” section of the book. It not only explained why you should eat that way, but it actually provided recipes to show you how to implement those concepts. I’m excited to try the Cilantro Lime Dressing recipe and to make bread with sprouted grains.

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Pizza Frittata

Pizza FrittataPizza Frittata

I made this Pizza Frittata on a Wednesday night, I wasn’t really sure what to make for dinner, so I started out making an omelet. Then I decided that my kids would like it better if it was a frittata instead.

The following site has some really great tips on making the perfect frittata..  HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA

I followed most of the tips including, heating my ingredients, lightly beating the eggs, and cooking first on the stove top before baking in the oven.

My Frittata turned out perfect, my kids loved it and asked for seconds! The only problem was everyone liked it so much that there wasn’t much for left overs. Maybe next time I will double the recipe and make it in a bigger pan.

Pizza Frittata
Prep time
Cook time
Total time
Easy frittata that I put together on a weeknight.
Recipe type: Breakfast, Breakfast for Dinner
Cuisine: Italian
Serves: 4 servings
  • 12 Eggs
  • Coconut Oil, to coat pan
  • 1 Package Applegate Pepperoni, cut into pieces
  • ½ Cup sliced green olives
  • 1 Cup Shredded Cheddar Cheese
  • Salt and pepper to taste
  • 1 Jar Pizza Sauce (from Whole Foods)
  1. Preheat oven to 350 F.
  2. In a large bowl, lightly beat eggs, set aside
  3. Heat a well seasoned cast iron skillet on medium heat, add coconut oil, add pepperoni and sliced green olives to the pan and heat until warm, remove from pan and add to the eggs, stirring to incorporate.
  4. Add the cheese, salt and pepper to the eggs and mix. Drop in spoonfuls of the pizza sauce.
  5. Heat skillet over medium, melt some coconut oil in the pan, add the egg mixture, heat for 3-5 minutes until you see the edges start to pull from the pan.
  6. Move the whole skillet into the preheated oven.
  7. Bake for 10-20 minutes, time will vary depending on the depth of the pan you use. The pan I used was rather deep, so it took closer to 20 min. for the eggs to set up. Check the frittata after 7 minutes by making a small cut in the middle of the pan, if it is runny keep cooking. After 7 minutes check every 5 minutes.
  8. Once done remove from the oven and allow to cool on a wire rack for 5 minutes.
  9. Loosen the edges with a rubber spatula to make it easier to remove the frittata.


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Cacao Coconut Macaroons

Coconut Cacao Macaroons - Easy no bake macaroon recipe on DewdropNutrition.com

I found some really yummy Coconut Macaroons at Hyvee a few months ago on a shopping trip. They were so good and actually had real food ingredients. The only issue is that they were rather expensive. The package had 8 small coconut macaroons and it was about $7. Looking at the ingredients list, I figured it would be really easy to make them myself. I went to Pinterest in search of macaroon recipes. I found the original recipe on Yummy Mommy Kitchen

When I was shopping for my Ingredients, I spotted Cocoa Nibs and thought they would make a nice addition to the recipe. They added a nice crunch. In case you can’t tell I really like Trader Joe’s. 

These were a big hit with my family and didn’t last very long in our house. 


5.0 from 1 reviews
Cacao Coconut Macaroons
Easy no bake macaroon recipe that is super yummy!
Recipe type: Dessert, Snack
Serves: 12
  • 1½ cups shredded unsweetened coconut
  • ⅓ cup unsweetened cacao powder
  • ¼ teaspoon sea salt
  • ½ teaspoon pure vanilla extract
  • ⅓ cup maple syrup
  • 1½ tablespoons melted coconut oil
  • 4 tablespoons almond flour
  • 1-2 tbsp Cocoa Nibs
  1. Mix all ingredients together in a medium size bowl.
  2. Scoop the mixture with a small cookie scoop, coated with coconut oil to make it easier to remove the macaroons. Really press the mixture hard into the scoop and then release onto a cookie sheet with parchment paper.
  3. Let harden in the fridge for a few minutes before eating.

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Book Review: Why Stomach Acid is Good For You

Why Stomach Acid Is Good For YouBook Review: Why Stomach Acid is Good For You – Natural Relief from Heartburn, Indigestion, Reflux and GERD by Jonathan V. Wright, MD

Many people suffer from “heart burn”, it is commonly believed that heart burn is
caused by too much stomach acid. Doctors prescribe acid reducers to help to get rid of the symptoms of heart burn, but the truth is it isn’t too much acid that is to blame it’s actually most likely too little stomach acid.

I found it interesting that childhood asthma can actually be a sign of low stomach
acid, and when you fix the problem of the low stomach acid the asthma goes away. Turns out it is not the airway as it would be thought in asthma, but really the stomach is the problem. Conventional doctors tend to prescribe drugs to treat the symptoms rather than treating the underlining cause.

Stomach acid is needed to break down proteins so the body can utilize the nutrients, when there isn’t enough stomach acid the nutrients don’t get to where they need to go and can make a person feel tired, lethargic and depressed. Looking into low stomach acid is a good first step when someone is suffering from many ailments.

I work as an eye doctor assistant currently and am very intrigued by anything relating to the eyes. It was interesting to learn that a common thread in Dry Age-Related Macular Degeneration (AMD) sufferers was that they had low stomach acid. It appears that the low stomach acid may be responsible for poor zinc absorption which has been linked to AMD.

I found this book to be very helpful and eye opening to me. I never knew how important stomach acid was until I read this book. I have suffered from heart burn off and on for years and I never would have guessed that the problem may actually be low stomach acid and not too much. I also suffer from depression, fatigue and brain fog.

I liked the step by step guide in this book and the explanation on how to decide to treat yourself or if you need to seek medical attention. I’m going to work on improving my stomach acid with apple cider vinegar to see if that helps with my symptoms.

It maddens me how the FDA is so interested in the bottom line of making money, that they continue to push antacids on people even though there is evidence that it is more harmful than good.

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