Have you ever wondered what our Creator would have us eat?  This Biblically inspired work by Dr. Jordan Rubin, author of the Maker's Diet and Garden of Life supplements, has provided a great array of delicious Weston Price, eco-friendly, nutrient dense meals.

"Maker's Diet Meals will give you a step by step guide to creating 150 mouth-watering breakfasts, lunches, dinners, snacks, smoothies and desserts to help you lose weight and feel great. Combining the bible's ancient wisdom with the best of modern science, Maker's Diet Meals unveils an eating plan that can help you shed unwanted pounds, while cleansing and detoxifying your body.

More than just a cookbook, Maker's Diet Meals will teach you the health secrets of the bible and introduce you to an ancient way of eating that is gaining the attention of modern science."

Learn more here.

"Come out of Babylon my people so that you do not suffer her sins and her plagues."
- Revelation 18:4

I am inspired by many Biblical verses.  This one came to me today as I think about the Brexit vote. 

Brexit is a sure sign that many people are wanting out of the new world order of Babylonian economics.  They don't want to be subjugated to international cabal of globalist bankers trying to tell them they can't have toasters.  (http://www.telegraph.co.uk/news/2016/05/10/eu-to-launch-kettle-and-toaster-crackdown-after-brexit-vote2/)

We can escape our modern Babylonian globalist politically correct diet as well, if we wish.  We can come back to real food that God created and said was good, like real butter not margarine. Real olive oil not canola.  Real meat not soy protein.

The globalist, Babylonian paradigm is about subjugation.  It is inevitable and inescapable if one does not understand what the globalist system is about.  It is a much bigger picture and mosaic than simple Left-Right politics.

This video is beautiful.  I give it to Greenpeace.

For the record, I do not believe in man-made global warming, cooling or climate change.  I can prove it in one question.  I agree with Greenpeace co-founder Patrick Moore.

"I am skeptical humans are the main cause of climate change and that it will be catastrophic in the near future. There is no scientific proof of this hypothesis, yet we are told “the debate is over” and “the science is settled.”

"My skepticism begins with the believers’ certainty they can predict the global climate with a computer model. The entire basis for the doomsday climate change scenario is the hypothesis increased atmospheric carbon dioxide due to fossil fuel emissions will heat the Earth to unlivable temperatures." - Patrick Moore
http://news.heartland.org/newspaper-article/2015/03/20/why-i-am-climate-change-skeptic

But this is beautiful and Greenpeace has a true passion, I hope.  Maybe they will come to their senses?

I am not a doctor and I do not give medical advice.

Please see a physician for any serious illness.

I give nutritional information only.  Nourishment.

My email to the International Foundation for Nutrition and Health (www.ifnh.org), regarding their Page/Price diet (Dr. Page's Food Plan), which I feel is somewhat inconsistent with what I've learned about Dr. Price:

"Hello.  I appreciate your information on the 'Nutritional Pioneers", this is great.

I read over your Page/Price diet and would like to make a small comment.  

I teach this diet to my clients.  However, I am surprised you do not mention several things.

First, coconut oil, palm oil, or animal tallows, when it comes to cooking.  You claim only olive oil and butter are safe to cook with.  What do you base this on?  

Pork lard has traditionally been used for cooking and baking, and coconut and palm can both take high heats.  I've also rendered my own beef suet and it works great for cooking.   I also sometimes use avocado oil as it is high in monounsaturated fat similar to olive oil.  Animal tallows provide vitamin D3.

Also, do you have a problem with kombucha with meals, as it is not mentioned either?

Another area is with grains.  Aren't soaked or sprouted fresh-ground grains the best?  This is not mentioned.  I make fresh ground grains, then soak with a bit of yogurt and water in 1/2 quart jar to make a batter (it will expand so best not to overfill).  This batter then is ready at any time to make a small pancake.  I do this instead of buying bread (I'm also surprised you don't mention sourdough or sprouted grain bread).   I sometimes combine with bone broth to make gravy (bone broth also missing from your list).  Grains should be sprouted to remove the phytates.

Most importantly, you are missing organ meats, liver and cod liver oil to get fat soluble vitamins.

I feel your information is somewhat lacking and inconsistent with what I've learned about Weston Price."

Marinated local pasture-raised heritage breed sausage from the farmers market.  I marinated the sausage in kombucha, sliced pineapple and garlic.  The sausage already had added salt, sugar and spices. 

Breakfast recipe: caramelized onions, fresh market greens, sausage, fermented fresh ground grain batter, soy-free Tropical Traditions egg, melted goat cheese and blue cheese, topped with a squirt of spicy mustard, dash of real sea salt and herbs. 
Sides - avocado, cherries and pineapple. 

http://www.foxnews.com/science/2016/06/14/ancient-still-edible-chunk-butter-unearthed-in-irish-bog.html?intcmp=hplnws

Ancient, still-edible chunk of butter unearthed in Irish bog

“It may have been an offering to the gods”

Butter was considered very sacred by many cultures, due often to it's wonderful healing and nutritional properties, not to mention it tastes great on your warm veggies and whatever the Irish were eating at that time!

Stick with real butter, the Ancients knew the right way. 

Did God create butter or margarine?  :)

Along with Dr. Weston A. Price's work, his book "Nutritional and Physical Degeneration" and discovery of Activator-X, there were other works by nutritional greats.  Dr. Weston Price didn't work alone in the field of nutrition and health.  Here are just a few of Dr. Price's colleagues:

• Dr. Franics Pottenger, author of "Pottenger's Cats", who dedicated his professional life to understanding the role of nutrition in the prevention of chronic illnesses and physical degeneration.  (www.ppnf.org) 
• Dr. Royal Lee, creator of the Endocardiograph, Standard Process company, and vitamin formulas.  "the recipient of many awards, including the American Association for the Advancement of Science’s highest award, which appointed him Fellow in 1942.  Dr. Royal Lee was a maverick in the field of nutrition, providing the healthcare provider with the tools to determine nutritional deficits and the means to treat those same deficits."   http://ifnh.org/product-category/educational-materials/pioneers-of-nutrition/dr-royal-lee/
• Dr. Melvin Page:  "Dr. Page’s group of colleagues and close friends included Samuel Beal, DC; D.C. Jarvis, MD; Royal Lee, DDS; Dr. William Sheldon; T. L. Cleaves, MRCD, of England; Francis M Pottenger, MD and Weston A. Price, DDS; as well as J. I. Rodale (Prevention Magazine) and Victor Pierce. These men were all pioneers in the development of alternative medicine as we know it today. They all believed that since man in his natural state, consuming the proper nutrients, was able to live without degenerative disease, perhaps our headlong rush into industrial age might have overlooked some of life’s basic principles for healthy living."  source: http://ppnf.org/researcher/melvin-e-page-dds/

You can learn more about these nutritional greats and their work at the Price-Pottenger Foundation (www.ppfn.org), the International Foundation for Nutrition and Health (www.ifnh.org) and the Weston A. Price Foundation (www.westonaprice.org).

There are plenty of resources to learn from and even more professional courses based on these pioneers if a person wished to pursue a formal career in nutritional science.

Much of what passes for "nutrition" today lacks many of the conclusions found by these pioneers.  They were often ostracized by the mainstream medical community and commercial food processing industries.  For this reason, much of their important work has been largely forgotten by the general public.

Goat brie, salmon roe, avocado, cilantro, spicy mustard.  Wrapped in seaweed.

Accompanied with wasabi sauce.

Fish eggs are one of the most nutrient dense foods you can eat. They are very high in vitamin D. 

Be careful not to supplement with extra vitamin D and sit in the sun when you consume many fish eggs!  Vitamin D should be accompanied with real vitamin A, found highly in liver. 

Make sure to get all the fat soluble vitamins into the diet.  Sea food is a great way to get many of these important nutrients.

One of the dangers of lactofermenting foods is that it produces carbon dioxide as a byproduct.  When putting lactofermented foods in a jar and sealing the lid, this gas can build up.

Seen here is an example of what can happen when fermenting (culturing) fresh ground grains.  See how the lid is bulging?  This thing is about to explode!

I opened the lid very slowly in the kitchen sink to release some of the gas.  Be very careful because the lid can literally blow off and you'll have a big mess.  I managed to open it slowly enough so this didn't happen (thankfully).

Keep an eye on newly lactofermented foods.  You can place them in the fridge to slow down this process.  Sitting in a warm spot in the kitchen will cause this process to happen much faster.

With fermented grains, be careful not to fill the jar too close to the top (as I did here).  You should fill only half the jar, including water, when you create your batter.  Add a bit of yogurt to begin the fermentation.  It's that simple.

http://healingnaturallybybee.com/acid-alkaline-balance-by-dr-weston-a-price/

There's a lot of confusing and conflicting information out there regarding this Acid-Alkaline balance. 

Read this article from what Dr. Price concluded regarding this subject, written in the last century.  He helps cut through the confusion.

Suffice it to say, it is a non-issue for most people.  The important thing to focus on are the fat soluble vitamins and good minerals from food.  The body keeps it's acid-alkaline in balance.

Stir-fried oriental style vegetables in butter, coconut oil, avocado oil and bone broth.

Added cultured fresh ground grains (organic rye, wheat, amaranth, cous cous, quinoa, oat groats) until thickens.

Added raw cream and curry at very end, turn off heat.  Add a dash of real sea salt to taste.

I ordered water kefir grains and just received them in the mail.

I already have milk kefir grains but I wanted to try the water kefir version.  With them you can also lactoferment sugar water, fruit juice or coconut milk.

The grains (symbiotic colony of bacteria and yeasts) come dehydrated and need to be activated with sugar water.  Follow the simple directions and you're off to a whole new form of empowerment in the kitchen.

One of the best things recommended for poor gut health is to get plenty of beneficial bacteria.  For example, after anti-biotics, people's guts are also affected.  The flora and fauna need to be repopulated.  Yogurt only provides so many strains while kefir provides 5 times as many different strains.

People on the GAPS (gut and psychology syndrome) diet for Chrohn's, IBS, Celiac, for example, might benefit greatly.

You can order these grains below.

Milk kefir grains

Water kefir grains

My version of the Monte Cristo made with cultured grain pancake, Spam, goat cheese, aged Kerry Gold chedder, Blue Cheese, and egg, topped with kwik kraut (lactofermented canned sauerkraut).  Side of cucumber and orange slices.