Real Food Nutrition & Health

Revolutionize how you teach Nutrition.

Want a curriculum inspired by the same love of wholesome, traditional foods that you find in the cookbook Nourishing Traditions, the work of Weston A. Price, the Slow Food movement, and farmer's markets everywhere?

Annoyed with the sub-par Nutrition standards of the USDA and the typical Nutrition textbook?

Now you can breathe a sigh of relief. You've finally found what you're looking for.

Buy E-Book $19.95 Buy Paperback $29.95

In-depth Introduction to Nutrition

Fats, Carbohydrates, Proteins, Vitamins, Minerals, Enzymes. You'll learn what they are and how your body uses them to build you.

Written at Highschool Level

It's perfect for your teenagers, or even yourself!

Based on "Living Book" Model

This is no stale read full of boring facts, but an intensely readable collection of essays blending my zeal for Real Food with my passion for Nutrition.

Industrial vs. Pasture-Based Animal Husbandry

Why is grass-fed beef healthier than feed-lot finished beef? Why are the eggs from hens raised on pasture more nutritious than the eggs from hens raised indoors?

Rejecting Edible Food-like Substances

Just because a so-called "food" can be eaten, it doesn't mean that it's food. Real food will optimally nourish both body & soul.

Industrial vs. Organic Agriculture

Why is the life of the soil so important -- both for the environment and growing healthy produce? What's the difference between organic and industrial agriculture?

My Food Philosophy

I'm a lover of real food. This is food that your great, great grandmother would have recognized as food. Translation? I drink raw milk from pastured cows. I eat wild-caught or pastured meats. I don't eat out of boxes, but cook with fresh ingredients. I know my farmers and buy directly from them. I'm not afraid of using fats like coconut oil, beef tallow, olive oil, ghee, or butter from grass-fed cows. I enjoy preserving food through natural fermentation and like to include these lacto-fermented foods regularly in my diet. I drink kombucha. I eat sushi. I think food ought to be sustainably produced, organic when possible, local, and prepared according to the wisdom of our ancestors. It's called "historical normalcy," and I embrace it.

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