Recently I chatted with Sally Fallon, author of Nourishing Traditions. You can catch the podcast here where we talk about how to get more enzymes into your body and how to look younger longer. It’s a rippa chat.
I thought I’d share some of her ingenious household tips. I’ve been collecting them for a while…the kind of stuff our grandmothers talked about.
You might also like to check out my previous post of cooking tips. And this one.
1. To remove insects from organic or homegrown Brussels sprouts, cauliflower, artichokes, etc., soak thirty minutes in water to which 2 tablespoons of salt and vinegar have been added. Rinse well.
2. Use wooden cutting boards – they harbour less pathogenic bacteria than plastic.
3. Do not add garlic to sauteing onions or other vegetables, because it has a tendency to burn. Add garlic after you have added your liquid—stock, wine, stir-fry sauce, tomatoes, etc.
4. Use duck or bacon lard for frying potatoes.
5. Don’t use a pressure cooker. Just don’t. It cooks too fast and denatures food.
6. Use only unrefined salt, preferably Celtic sea salt.
7. Always skim foam off stock, sauces, soups, legumes and stews. Many impurities rise to the top with the foam. Add spices and seasoning to stock, sauces, soups, legumes and stews after skimming.
8. Grated lemon and orange rind should always be organic. If not, wash the skins well with soap, rinse and dry before grating.
9. If you’re to grow one herb, make it thyme. Nothing beats fresh thyme for flavor.
10. To dry lettuce, watercress, spinach or parsley, wash well, shake dry and place in a pillow case (in the case of lettuce) or small cloth bag (in the case of watercress or parsley.) Tie up and place in your washing machine. Run on the last spin cycle to remove water by centrifugal force.