Sally Fallon Morell > Quotes

“It is difficult to get a man to understand something when his salary depends on his not understanding it.”
― Sally Fallon Morell, Nourishing Fats: Why We Need Animal Fats for Health and Happiness

“For the universe holds no greater wonder than the developing child,”
― Sally Fallon Morell, The Nourishing Traditions Book of Baby & Child Care

“All superstition and baseless traditions of the past must be discarded in favor of an approach forged out of the “scientific method.”
― Sally Fallon Morell, The Nourishing Traditions Book of Baby & Child Care

“NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.”
― Sally Fallon Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

“THE FIRST AND FUNDAMENTAL principle of traditional diets is that they contained no industrially processed or refined food. In Dr. Price’s day, the list of processed food ingredients included white sugar, white flour, canned condensed milk, canned foods and—just coming on the market—industrial seed oils made from cottonseed and corn.”
― Sally Fallon Morell, Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate

“Homemade broth, of course, is a whole food product. It’s a slow food, whole food, and real food that has been nourishing and healing people for tens of thousands of years.”
― Sally Fallon Morell, Nourishing Broth: An Old-Fashioned Remedy for the Modern World

“In short, they focus on everything but what children need most from their parents: good nutrition provided in an atmosphere of freedom to develop, balanced with careful discipline and unconditional love.”
― Sally Fallon Morell, The Nourishing Traditions Book of Baby & Child Care

“Childhood as a separate and distinct stage of life is a modern idea;”
― Sally Fallon Morell, The Nourishing Traditions Book of Baby & Child Care

“(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that”
― Sally Fallon Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

“BEET KVASS Makes”
― Sally Fallon Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

“soy beans contain potent enzyme inhibitors that cause intestinal problems, cancer and growth retardation. Soy is also high in phytic acid, which blocks the absorption of essential minerals, such as iron, calcium, magnesium and zinc.”
― Sally Fallon Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

“The most important piece of equipment in any kitchen,” said Francis Pottenger Jr., MD, “is the stockpot.” Dr. Pottenger was the author of a seminal article describing how gelatin-rich broth helps digestion. He recommended the stockpot as a gift for couples getting married.”
― Sally Fallon Morell, Nourishing Broth: An Old-Fashioned Remedy for the Modern World