Braised Bison or Beef Brisket
Northstar Bison has been a sponsor and food donor of our Wise Traditions conferences, and appears as a resource throughout our shopping guide. They not only offer bison, […]
Recipe of the Week
Welcome to the Weston A. Price Foundation's "Recipe of the Week" Blog, your source of weekly recipes based on Wise Tradition principles.
Sliced Roast Beef Heart For Lunch
I learned to make the best roast beef from Hilary Boynton, author of the Heal Your Gut cookbook. Every summer I have the privilege and opportunity to work […]
Roman Egg Soup – Stracciatella
A warm brothy soup that is strewn with strands of a cheesy egg mixture. It’s comfort in a bowl. “Stracciatella” translates to “little rags” or “little shreds.” It’s […]
French Onion Soup
The preparation of soup is a neglected art; yet nothing is so satisfying as a bowl of homemade soup. The virtual absence of homemade soup in today’s American […]
Fermented Buckwheat Bread
Learn how to bake fermented buckwheat bread the easy way — a gluten-free sourdough bread that rises naturally without a starter. This buckwheat bread recipe is for beginnings […]
Blueberry Cheesecake Jello
This might be one of my favorite jellos yet. I made the cheesecake base with goat cheese, cream cheese, heavy cream, Greek yogurt, raw honey, and gelatin. The […]
Sunny Tomato Soup
While this recipe is a contribution from Jessica Prentice, the introductory remarks are provided by our recipe moderator, Sandrine Perez. The main tomato season generally runs from late spring […]
Salt–Cured Egg Yolks
Salt-cured egg yolks are a dense, savory ingredient with a rich, umami flavor, similar in texture to hard-aged cheeses like Parmesan. They are made by drawing moisture out […]
Scallop Ceviche
This recipe illustrates 2 of our 11 Wise Traditions Dietary Principles — principle 4: Eat some animal food raw; cook most plant foods, and principle 8: Consume animal […]
Sardine Recipes
Read Sardines for Brain Health, an article by Lauren Ayers that we published, to learn all the benefits! Here is a sneak peak: “Sardines are a “nutritional powerhouse” […]
Glorious Halibut
The halibut is a noble fish. In fact, it has in the past been referred to as holy, flat fish. This renowned bottom-feeding fish can reach a size exceeding […]
Surf and Turf Recipes
Rather than our usual recipe of the week, this post will include links to a number of recipes that fit into the “surf and turf,” sometimes called “reef […]
Fish Stock Variation
Fish stock for brain health and the collagen doesn’t hurt! Please see the video of this recipe. You will find more information about the benefits in Sally Fallon […]
Variations on High Protein Gummies
All whole foods and delicious. Cottage cheese, Greek yogurt, heavy cream, honey and gelatin. Easy peasy. The block on the bottom of this photo has the same amount of protein […]
Pesto
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 144. Many cultures have valued basil as a sacred plant. In India, a species of basil called tulasi […]
Fourth of July Posciples
Rather than our usual recipe of the week, this post will include links to a number of recipes for red, white and blue popsicles made with seasonal fruit […]
Fermented Einkorn Flour Tortillas
These homemade flour tortillas are soft, chewy, and made with fermented einkorn wheat flour. Fill warm tortillas with scrambled eggs for a breakfast taco or serve with Mexican […]
Quick Sports Drink
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 595. Azomite Mineral Powder Sally Fallon Morell writes “This powdery mineral supplement, containing montmorillonite clay and many other […]
Nourishing Traditions Fermented Mustard
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 104. This recipe is being published during the fifth month of the year, when we are focused on […]
Pickled Cucumbers
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 97. This recipe is being published during the fifth month of the year, when we are focused on […]
Pickled Red Peppers
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 99. This recipe is being published during the fifth month of the year, when we are focused on […]
Pickled Pearl Onions
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 96. This recipe is being published during the fifth month of the year, when we are focused on […]
How To Make Butter
Just one ingredient to make homemade butter…cream! If you’ve been wondering how to make butter in your own home kitchen, you’re in the right place. There’s nothing like […]
Egg Mustard Sauce
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 134. This recipe is being published during the fourth month of the year, when we are focused on […]
Carpaccio – Raw Beef, Italian Style
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 234. This recipe is being published during the fourth month of the year, when we are focused on […]
Bacon Fat Mayonnaise Recipes
Here is yet another mayo recipe since some don’t enjoy what they describe as the bitter flavor of olive oil, and we don’t recommend avocado oil or any […]
Hidden Liver Recipes
Rather than our usual recipe of the week, this post includes links to a number of recipes that offer a way to include liver that would likely not […]
Chicken Liver Pâté
One of my most frequent DM’s [direct messages on Instagram] is for a liver pâté recipe, so here you go guys! This is my no nonsense, works every […]
Raw Liver Honey Gummy
An exploration of liver’s possibilities. I’ve been thinking about this one for a while now. 4 ingredients, keeping it easy and straightforward. It’s very gentle and approachable for […]
Bone Marrow Custard
Traditional peoples who consumed large animals did not ignore the marrow hidden away in the bones; in fact, they valued the marrow as an extremely nutritious food. Read […]
Roast Stuffed Heart
Heart is a familiar muscle meat, yet also a hard-working nutrient-dense organ. I think that it’s a really accessible way to start eating organs since the texture of muscle […]
Carob Brownies
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 558. It makes 24 brownies. Note from recipe moderator: We don’t recommend chocolate, however Sally has published a […]
Oven Baked Beef Meatballs
High protein, gluten free, and easy to throw together, this beef meatball recipe takes 10 minutes of prep time and just 20 minutes in the oven. Packed with […]
Easy Beef Breakfast Sausages
Savory and sweet, these beef breakfast sausages are flavored with organic spices and a touch of low-glycemic coconut sugar. Paired with pasture-raised eggs and a slice of sourdough […]
Homemade Chicken Nuggets
Homemade chicken nuggets are made with pasture-raised chicken, fresh garlic and onion, and sautéed in schmaltz, a high-smoke point oil from chicken! Proving that chicken nuggets can be […]
Elderberry Syrup
Elderberry syrup is a natural remedy that supports your body as it detoxifies from symptoms we refer to as the common cold. Combines ginger, lemon, cinnamon, cloves, elderberries, […]
How To Freeze Raw Milk
Tips provided by Brittney Stalvey.
Healthy Ritz Cracker Recipe
These healthy crackers are a Ritz cracker dupe – but without any high fructose corn syrup, natural flavors, or refined glyphosate-sprayed white flour. Skip the store-bought crackers and […]
5-Ingredient Goldfish Cracker Snacks
This homemade Goldfish cracker recipe beats the ultra-processed store variety any day! Just 5 simple, nourishing ingredients, you can enjoy crispy, cheesy, buttery crackers made with real cheese, […]
Homemade Ranch Dressing Dip
Easy and fast to throw together a mouthwatering Ranch dressing for all your dipping needs. This puts the store-bought version to shame, which btw is filled with inflammatory […]
Clabbered Pumpkin Spice Gummies
These gummies are really fun. It felt fitting to make them with the fall weather finally starting to show up here in Tennessee. The recipe uses lower temperatures and […]
Pumpkin Cheesecake with Cinnamon Whip
There’s no time better than the fall season to start incorporating pumpkin into your cozy recipes and with this pumpkin cheesecake recipe, you’ll have everyone begging for more. […]
Hearty Chili with Ground Beef Blend and Vegetables
Recipe from Nicole Kubilins of Meacham Urban Farm using Providence Cattle beef and vegetables from Meacham and beans from Rancho Gordo. It was served for our farm day […]
Bourbon Maple Pecan Gluten-Free Bread Pudding
A classic southern bread pudding, the only difference is if using gluten-free bread, you must pre-toast gluten-free bread or it will fall apart when baking. It was served […]
Chicken Liver Pâté
This recipe is a variation of Sally Fallon Morell’s chicken liver pâté from Nourishing Traditions page 171, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions […]
Rich and Savory Beef Bone Broth
This recipe is a variation of Sally Fallon Morell’s classic beef stock from Nourishing Broth page 168, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions […]
Rustic Cowboy Organ Meatloaf with Brown Gravy
This recipe is a variation of Sally Fallon Morell’s Nourishing Traditions page 356, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions conference held in Orlando, […]
Fish Stock
This recipe is from Sally Fallon Morell’s Nourishing Traditions page 119 and the introduction is from page 117: There is a traditional belief that fish head broth contributes […]
Golden Sauerkraut
Sauerkraut, a fermented cabbage dish, actually has the most vitamin C out of any food. This dish contains 700 milligrams of vitamin C per cup. In comparison, bell peppers […]
Fermented Garlic
Fermenting garlic enhances its nutritional value and makes it easier for the body to digest and to assimilate all the valuable nutrients. The fermentation process dramatically raises it’s […]
Probiotic Shilajit Peppermint Lemonade
Shilajit is one of my favorite complex supplements, but it tastes like a tar. To mask that I added it to probiotic lemonade. Shilajit is a mineral-rich resin that […]
Chopped Chicken Liver Pâté
“Chopped Liver” may have a bad rap as an underappreciated accompaniment to better fare, but there’s a reason why Chopped Liver Pate has survived the test of time. […]
Collagen Broth from Chicken Feet
Collagen broth has several health benefits including improved joint health, wound healing and osteoarthritis symptoms. Collagen broth contains glycine, an amino acid that helps with relaxation and deeper […]
High Protein Gummies
Food, but make it fun. High protein gummies! I just winged these, shot from the hip, and they turned out pretty good! A fun little snack. This is roughly […]
Beef Bars
These beef bars have a satisfying crunch like nuts, with a subtle sweetness from butter and a hint of spiciness from cayenne. Organ meats add exceptional nutritional value. […]
Creamed Honey Gummies
Animal based sweets! I present to you the Creamed Honey Gummies. Three ingredients. Creamed raw honey, raw egg yolk, and grass fed gelatin. It’s so simple it’s kind […]
Salmon Spread
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 164. This recipe is being published during the eighth month of the year, when we are focused on […]
Fermented Potato Chips
This recipe comes from the article published in our Wise Traditions journal Toxic Taters: Practical Lessons From Traditional Potato Processing by Dr. Bill Schindler. Due to the toxins […]
Bone Marrow Ice Cream — Savory or Sweet
Marrow Ice Cream is the ultimate upgrade to a beloved summertime treat! Savory Herb and Classic Cinnamon Vanilla Marrow Ice Cream recipes are included. Nutrients in marrow provide […]
Fish Cakes
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 267. The introduction is from the fish section p. 259. Fish is the health food, par excellence (except, of course, for those […]
Tomato Soup Viento
Tomato soup always reminds me of the days when my husband, Brian, and I ran Windance Sailboards in Hood River, Oregon. We worked long hours in the summer […]
Fruit Ice Cream
This recipe is from Sally Fallon Morell’s Nourishing Traditions page 552. It makes 1 quart. See her recipes for Vanilla Ice Cream and Berry Ice Cream we’ve also […]
Yorkshire Pudding
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 481. Note from recipe moderator: We noticed that there are a number of recipes on the internet that […]
Coconut Ice Cream Variations
Sally Fallon Morell writes in her book Nourishing Traditions page 160: “Products of the coconut form a dietary staple in many nations, particularly Southeast Asia, the tropical regions […]
Breakfast Porridge – Soaked Oatmeal
This recipe is from Nourishing Traditions, page 455. It reflects the sixth of our 11 Wise Traditions Dietary Principles: Prepare seeds, grains, and nuts properly to minimize anti-nutrients […]
Savory Breakfast Muffins
Ditch the sweet muffins for breakfast and opt for savory! You will definitely want to save this recipe, don’t forget to share it with a friend as well! […]
Sourdough Ramen Noodles
This is my recipe for making long fermented sourdough ramen noodles. I have been working through this recipe from scratch and I am really happy with how it has […]
Quiche Lorraine with Sourdough Crust
When I introduce myself to someone new, I help them remember my name by saying, “Think of Quiche Lorraine because I am a foodie!” They always smile and […]
Lacto-Fermented Ginger Ale
This recipe is from the “Beverages” section of Nourishing Traditions and can be found on page 586. It reflects the fifth of our 11 Wise Traditions Dietary Principles: […]
Kombucha
This recipe is from the “Beverages” section of Nourishing Traditions and can be found on page 496. It reflects the fifth of our 11 Wise Traditions Dietary Principles: […]
Fermented Pineapple Chutney
This recipe is from the “Fermented Fruits and Vegetables” section of Nourishing Traditions pages 106 to 197. This recipe reflects the fifth of our 11 Wise Traditions Dietary […]
Fermented Apple Butter
This recipe is from the “Fermented Fruits and Vegetables” section of Nourishing Traditions p. 110. This recipe reflects the fifth of our 11 Wise Traditions Dietary Principles: enjoy […]
Fermented Salsa
Following are a number of recipes to explore, including Sally Fallon Morell’s from her book Nourishing Traditions! This list was created in honor of Cinco de Mayo today, […]
Berry Ice Cream
This recipe is from the “Dessert” section of Nourishing Traditions p. 551. This recipe reflects the fourth of our 11 Wise Traditions Dietary Principles: eat some animal foods […]
All-Raw Cheese Cake
This recipe is from Nourishing Traditions p. 566. It reflects the fourth of our 11 Wise Traditions Dietary Principles: eat some animal foods raw; cook most plant foods. Ingredients […]
Raw Beef — Korean Style
This recipe is from the “Raw Meat Appetizer” section of Nourishing Traditions p. 236. When Dr. Weston Price made his pioneering studies of [indigenous] peoples around the world, […]
Gravlax — Marinated Salmon
This gourmet delicacy is so easy to make yourself—why pay dozens of dollars per pound to purchase it from a delicatessen? This recipe reflects the fourth of our […]
Deviled Eggs
Shunned for several decades by orthodox practitioners as a high-cholesterol food wrongly believed to cause coronary heart disease, the egg is making the comeback it deserves. Eggs have […]
Pemmican Crust Raw Panna Cotta
This recipe is an exploration of what’s possible. It’s not for everyone and I can totally appreciate that. But this works for me, this nourishes me. This is pushing against […]
Nutrient-Dense Soda Bread
Don’t you just love soda bread? It’s density, its moreishness, its cakiness, its simplicity. The only downside, in the past, for me, was that the flour wasn’t pre-fermented or […]
Simple Salt-Cured Beef or Pork
This is a delicious alternative to lunch meat! There are now several naturally-cured cuts of meat on the market from sources such as Epic, Grassland, US Wellness, and […]
Mt. Hood Chili
This is my favorite recipe in my book: Roo’s Kitchen: Bone Broth Soups and Sourdough Sides! I usually double it and that leaves me plenty of leftovers to […]
Pork Liver Pâté
What a pleasure it was to work with the chefs and kitchen staff at the Marriott Dallas Allen Hotel and Convention Center. Here is one of the recipes […]
Reuben Sandwich
The content that follows is from Nourishing Traditions page 447 and 448. As sandwiches are a fixture on the American food scene, we should make every attempt to prepare them […]
Corned Beef
Corned beef is beef brisket that is cured in salt but not cooked. Thus it is raw and salted. The content that follows is from the raw meat appetizer section […]
Whey and Cream Cheese
The content that follows is from Nourishing Traditions page 87. “We call for the use of whey in many recipes throughout this book—as a starter culture for lacto- fermented vegetables […]
Ginger Carrots
The content that follows is from Nourishing Traditions pages 90 and 95: Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt […]
Pemmican
The content that follows is from Nourishing Traditions pages 525. From Vilhjalmur Stefansson — The Fat of the Land. “Pemmican is controversial … a number of scientists are on record […]
Almond Cookies
The recipes that follow are from Nourishing Traditions pages 528 and 529. Please be sure to see the raspberry jam, cashew orange, carob and pecan cookie variations included as you […]
Roman Lentil Soup
All of the content that follows is from Nourishing Traditions page 215. The hearty Roman soldier carried 80 pounds plus his armor and walked 20 miles per day. His fare […]
Mixed Berry Crumble
This recipe was served at our 2023 Wise Traditions conference. It is a variation of Sally Fallon Morell’s Summer Fruit Compote on page 579 of Nourishing Traditions, adapted […]
Organ Meat Chili
This recipe was served at our 2023 Wise Traditions conference, and we refer to it as “Classic Conference Organ Meat Chili.” The yield for the recipe below is […]
Coconut–Honey Blondie Bars
This recipe was served at our 2023 Wise Traditions conference with a dollop of fresh vanilla heavy cream. It yields 12 2″ bars. Ingredients for the Crust Mix […]
Thanksgiving Leftover Soup
Thanksgiving is in October in Canada and in November in the United States. My family is lucky enough to be dual citizens of both countries and that gives […]
Beef Bone Broth
As with the other bone both recipes in my cookbook Roo’s Kitchen: Bone Broth Soups and Sourdough Sides, this one is inspired by the book Nourishing Traditions by Sally […]
Banff Buffalo Stew
Growing up in Banff National Park in Canada, I was lucky to see some of the last remaining majestic herds of buffalo that once roamed North America. Historically, […]
Osso Bucco
The following recipe introduction and the notes found in brackets are written by our recipe moderator: Alex Miller will present at our annual Wise Traditions conference on “The […]
Kefir
Listen to or read the transcription of the Wise Traditions podcast Kefir: A Unique Probiotic Drink with Victor Cozzetto to learn more about the benefits of this recipe! […]
Homemade Gummy Candies
I adapted this recipe and with help of my 6 year old son to make these “frozen candy.” Recipe moderator note: We recommend Perfect Supplements gelatin. Enjoy 10% off […]
Cod Liver Oil Mayonnaise
This might be the most Weston A Price thing I have ever done and that’s saying a lot. Instead of using vegetable oil as a base I used […]
