Nourishing Traditions

I've just recently started reading "Nourishing Traditions" by Sally Fallon, and there is a wealth of information about preparing good, healthy recipes, many of which involve sprouted grains and fermentation. In fact, in a future post I'm going to show some steps I took recently to create curds and whey using raw cows milk (it was a fascinating experiment and the results were just great.) I've been trying to incorporate whey into recipes recently, and I'm going to post notes about that here as well.

The book is worth checking out, and will probably do a much better justice explaining things than I could here. It's worth picking up for the recipes alone.