Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors (34 page)
Authors: Molly Chester,Sally Schrecengost
Vital Choice (salmon roe)
CULTURES
BUTTERMILK AND OTHER CULTURES
Cultures for Health
KEFIR GRAINS
Kefirlady
KOMBUCHA EQUIPMENT
Kombucha Kamp
POWDERED KEFIR STARTER
Body Ecology Diet
GRAIN
CORN
Anson Mills
Bread Beckers
SPROUTED HARD RED AND HARD WHITE WHEAT BERRIES
To Your Health Sprouted Flour Company
UNSPROUTED HARD RED, HARD WHITE, AND SOFT WHITE WHEAT BERRIES
Bread Beckers
SWEETENERS
COCONUT SUGAR
Wilderness Family Naturals
www.wildernessfamilynaturals.com
MAPLE SYRUP
Find it locally if you can. Check out Local Harvest to find what’s close.
Trader Joe’s brand Organic Maple Syrup
MAPLE SYRUP AND MAPLE SUGAR
Coombs Family Farms
POWDERED GREEN STEVIA
Frontier
RAW HONEY
Really Raw Honey
Honey Pacifica
SUCANAT, HONEY GRANULES, AND POWDERED HONEY GRANULES
Bread Beckers
OTHER
TOMATO PRODUCTS
Muir Glen, BPA-free cans
Eden Organics, Crushed tomatoes in glass jars
COCONUT AMINOS
Coconut Secret
FERMENTED GREEN CABBAGE SAUERKRAUT
Farmhouse Culture
Goldmine Natural Food Co.
FISH SAUCE
Red Boat
GRASS-FED GELATIN
Bernard Jensen International
Great Lakes Gelatin
KOMBU
Eden Organic
LOOSE-LEAF TEA
MAYONNAISE
Wilderness Family Naturals
www.wildernessfamilynaturals.com
PICKLING LIME
Mrs. Wages
SHOPPING GUIDE
Weston A. Price Foundation Shopping Guide
www.westonaprice.org/about-the-foundation/shopping-guide
SOY-FREE CHICKEN/POULTRY FEED
Magill Ranch & Cascade Feeds
Modesto Milling
EQUIPMENT
DEHYDRATORS
Excalibur
GRAIN MILLS
Bread Beckers
Komo Grain Mills
In the fall of 2009, this cookbook idea was born. Countless generous people supported our creative process and weathered the never-ending feeling that comes with finishing a book.
Specific thanks to Damon Morda; Matt and Megan Schrecengost; Paul and Jessica Gurinas; Beck Hansen; Sally Fallon; the team at Fair Winds Press, especially Amanda Waddell and Winnie Prentiss; Anna Robertson; Betty Merti; Jayne Ward; and Ian Berry; the
Back to Butter
photography team; and the hardworking staff at Apricot Lane Farms.
And finally, thank you to the two who ate the most butter of all—Dave Schrecengost and John Chester.
Molly Chester
began her career in the entertainment industry, as an on-air producer for the primetime A&E original series,
Random 1
. Soon after, she moved to the Big Apple to attend The Natural Gourmet Institute of Health & Culinary Arts. Following an internship at Gramercy Park’s raw food restaurant, Pure Food & Wine, she began private cheffing, prompting a move to Los Angeles with her husband, documentary filmmaker and photographer, John Chester. Molly immediately secured several high-profile clients, and her cheffing and teaching services became recommended by progressive doctors and dentists, who prescribed Traditional Foods techniques to heal their patients.
Molly has spoken at Harvard Business School on
How to Unleash the Healing Power of Food
. Most recently, she and John began farming a 160-acre (6.4 ha) beautiful plot of land in Moorpark, CA. Apricot Lane Farms is a stunning organic and biodynamic farming project that includes pastured chickens, cows, sheep, ducks, and over seventy-five varieties of fruit trees. It is being designed to provide a voice and a platform to traditional and ecological farming techniques, while experimenting to make these techniques commercially viable. John Chester’s short films about Apricot Lane Farms are now regularly featured on the talk show
Super Soul Sunday
on Oprah Winfrey Network’s, OWN.
Oh, and perhaps most importantly, Molly grew up sitting on the kitchen counter of this next lovely lady …
As a young girl, in rural Pennsylvania,
Sandy Schrecengost
helped her ailing mother by climbing a wooden stool to prepare simple family meals. That experience, coupled with a beloved grandmother who understood garden-to-table cooking, planted a passion in Sandy to one day nurture her own family wirh food. Before marrying and becoming a mother of two, she spent years as a public school teacher, coaching dance and gymnastics.
Then, in the mid ‘70s, Sandy stepped out of the schoolhouse and into the kitchen, devoting the next thirty years to putting nurturing meals on the family dinner table. To her dismay, she gradually discovered convenient, processed ingredients of her generation may have been nurturing, but not
nourishing
. In an effort to reverse the decline of her family’s health, Sandy took a fresh look at her pantry and began championing traditional foods and their proper preparation as key to restoration and maintenance of health.
Sandy currenlty lives in Atlanta with her husband, David, and remains committed to using her gift of teaching to share her story about the power of traditional foods. She enjoys translating that love of Traditional Foods into sound bites that appeal and apply to real families. Sandy is convinced a dash of common sense and a collection of real food recipes can be catalysts for change.
Back to Butter
is her offering toward that transformation.
For more information, visit Apricot Lane Farms at
http://www.apricotlanefarms.com
/ and Molly and Sandy’s blog at
http://www.organicspark.com
/.
Adams, Mary Anne,
204
almonds
Almond Boy,
207
blanched,
199
Chester Cookies,
196
Creamy Almond Milk,
212
Crispy Peach Cobbler,
192
Soaked Almond Butter,
50
soaking & drying techniques,
49
Sprouted Apple Butter Dots,
199
American Grassfed Association,
36
anchovies
Caesar Salad with Sourdough Croutons,
106
–107
mercury and,
31
appetizers
Chicken Liver Pâté,
75
Cultured Cream Cheese Olive Dip,
73
Green Olive Hummus,
74
Homemade Hummus,
74
Hot Onion Dip,
78
introduction to,
68
Multi-Seed Crackers,
76
–77
Quinoa Tabbouleh,
69
Roasted Corn Guacamole,
80
Roasted Shrimp Salsa,
70
Sun-Dried Tomato Hummus,
74
apples
Chester Cookies,
196
Sprouted Apple Butter Dots,
199
Apricot Lane Farms,
13
Apricot Lane Farms Lemonade,
212
arrowroot
Moist Oven Chicken,
128
–129
overview of,
129
asparagus
Chilled Sweet ’n Sour Asparagus,
150
Simple Puréed Soup,
88
Aunt Mimi’s New Potatoes, Green Beans, and Bacon with Dill,
135
avocados
Baked Potatoes with the Works,
124
–125
Coconut Black Beans & Brown Rice,
120
Roasted Corn Guacamole,
80
Roasted Shrimp Salsa,
70
bacon
Aunt Mimi’s New Potatoes, Green Beans, and Bacon with Dill,
135
Baked Potatoes with the Works,
124
–125
Brussels Sprouts with Onions and Crispy Bacon,
166
Caramelized Beets with Fresh Chives,
151
Classy Chicken Salad with Dates & Walnuts,
103
Easy Holiday Turkey,
132
–133
Hearty Beef Soup with Brussels Sprouts,
94
–95
Meaty Baked Beans,
162
Moist Oven Chicken,
128
–129
Mom’s Meatloaf,
146
Oven-Roasted Bacon and Bacon Fat,
33
pork lard,
23
Roasted Cauliflower with Pine Nuts & Parmesan,
161
Roasted Pork Tenderloin with Onion Marinade,
136
–137
Spuds ’n Corn Chowder for a Crowd,
92
–93
Baked Acorn Squash with Kale & Pancetta Stuffing,
168
–169
Baked Potatoes with the Works,
124
–125
Ballpark Yellow Mustard,
177
Balsamic Vinaigrette with Raw Honey,
110
Banana-Date Sprouted Muffins,
184
Basic Precooked Chicken,
32
Basic Sprouted Grain Muffins,
183
beans
Aunt Mimi’s New Potatoes, Green Beans, and Bacon with Dill,
135
Coconut Black Beans & Brown Rice,
120
Cook-Off Chili with Roasted Corn,
100
Garden Green Beans with Garlic & Olive Oil,
157
Meaty Baked Beans,
162
Minestrone with Brown Rice,
89
soaking & cooking techniques,
52
Sufferin’ Succotash,
154
–155
White Bean Chicken Chili,
96
–97
Beard, James,
182
beef
animal health and,
27
Cook-Off Chili with Roasted Corn,
100
Hearty Beef Soup with Brussels Sprouts,
94
–95
Hominy Pie,
144
–145
Meatballs & Mushroom Gravy,
142
–143
Meaty Baked Beans,
162
Mom’s Meatloaf,
146
Nourishing Beef Stock,
84
–85
Poor Man’s Stew,
99
purchasing,
28
Wonderful Winter Pot Roast Stew,
140
–141
beef lard
Baked Potatoes with the Works,
124
–125
introduction to,
24
beets
Beet Kvass,
215
Caramelized Beets with Fresh Chives,
151
bell peppers
Cook-Off Chili with Roasted Corn,
100
Hominy Pie,
144
–145
Raw Chopped Salad,
104