 A Thumbs Up Book Review
Change of Heart
by Kay Baxter and Bob Corker
Available from Eutopia Press
Review by Sally Fallon Morell
This lovely spiral bound cookbook puts traditional diet principles together for New Zealanders. An Introduction that discusses Weston A. Price, healthy fats and oils, modern versus traditional agriculture, raw versus pasteurized milk, fermented foods, proper preparation of seed foods, healthy stocks, soy dangers and vegetarianism is followed by a compendium of recipes that emphasizes traditional foods from down under. A section on traditional Maori vegetables discusses various types of potatoes native to the islands. Kiwis (and non-Kiwis) will enjoy the recipes for boiled kahawai fish heads, kumara hash browns, mussel chowder, puha greens with butter or mutton bird fat, corn and kamokamo bake, karengo (seaweed) kahawai steaks, smoked kahawai roe salad, whitebait fritters, mutton bird with karengo, and paua (abalone) fritters. British favorites are also well represented with roast hogget (year-old lamb), beef in stout, brawn (pig head cheese), Kiwi boil up, steak and kidney pie, venison stew and pickled pork. There are lots of wonderful fruit crumbles and ice creams too. All fats used are good fats like butter, lard and tallow. A final treat is the section on meat and fish preservation, including bottled kahawai, home cured bacon, salami, corned beef, biltong, smoked fish and dried shark fins and stingray wings.
Change of Heart is a great addition to our ongoing reconnection with traditional foodways. Available from Eutopia Press (61-9-4312-178 or
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This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2009.
About the Reviewer
 Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. Through her New Trends Publishing label, she publishes books on nutrition and health, such as The Fourfold Path to Healing (by Dr. Tom Cowan), Honoring Our Cycles (by Katie Singer), The Untold Story of Milk (by Ron Schmid) and The Whole Soy Story (by Kaayla Daniel). The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.
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