POSTED ON: Oct 18 ,2013

Sourcream dip

Sourcream is easy to make. You make it just like kefir or quark use the kefir grains in your fresh cream or bought cream and let it stand at room temperature for 1-2 days.  Sourcream is rich in protein and lactic acid and is high in fat. A must have to satisfy hungry kids.

 1 cup sourcream, 1 tbs chives or dill chopped, 1 pinch of cayenne and black pepper, ½ teasp sea salt, 1 clove garlic minced (optional)

Mix well serve with carrot sticks, celery or other veggies.

Nutrient Dense  Meal

Butterut Squash Soup (serves 4) Easy and fast

3 cups chicken broth (for chicken stock: cook chicken bones covered with water for 3-12 hours incl. onions, other veggies, 2 tbs each sea salt and vinegar, strain and keep stock in the fridge)

2.5 cups cooked butternut squash

1 small onion chopped

2 cloves garlic minced

1” piece ginger minced

sourcream for garnish (optional)

1 tablespoon sauerkraut juice when cooled (optional)

Sea salt and pepper to taste

  • Ghee or butter for sautéing the onion
  1. Heat the quart pot and add the ghee or butter
  2. Sauté the onion until it is soft
  • Add the ginger and garlic and sauté for 1 – 2 more minutes until you smell the fragrance
  1. Add in the chicken stock
  2. Add the butternut squash, stir and heat
  3. Remove from heat and using the immersion blender, blend the soup until it is smooth
  4. Add sea salt and pepper to taste
  5. Add a sourcream in the center of each dish as a garnish (optional)
  6. Add the kraut juice when cooled if you are using

Myths Unveiled by Morton Satin, PhD (spring journal 2012)

Myth: There is a clear relationship between salt intake and blood pressure.

FACT: The lack of a clear relationship between salt intake and blood pressure is best exemplified with the standard hospital saline IV drip, which supplies an average of three liters of 0.9 percent sodium chloride per day. This is equivalent to twenty-seven grams of salt (4.5 teaspoons) per day while in the hospital in addition to the six grams (one teaspoon) of salt taken in food (if the Guidelines are followed). That is a total of thirty-three grams of salt per day or more than five times the Dietary Guideline recommendations! Yet patients’ BP is checked every four to six hours and does not change. Where is the purported relationship of salt intake to blood pressure?

Myth: Reducing salt intake can do no harm.

FACT: Reduced salt intakes have repeatedly been linked in the medical literature to the following conditions:

  • Insulin resistance (diabetes)
  • Metabolic syndrome 

  • Increased cardiovascular mortality and readmissions 

  • Cognition loss in neonates and older adults
  • Unsteadiness, falls, fractures
  • Lifelong avidity for salt
  • Alzheimer and more

Salt consumption decreased drastically by over 50% with the introduction of refrigeration. For the past 50 years salt intake stayed the same but hypertension has increased, thus linking the two does not make sense.

To read more on salt  read Satin’s write-up in the spring journal of Wise Traditions, for more salt therapies read   We have been doing this for the past 6 weeks and I can see the biggest change in my mother-in-law’s (95y) swollen legs from water retention.

A Walk Through Your Pantry/Medicine cabinet:

GET RID OF: white refined table salt (all minerals are stripped from it)

REPLACE WITH: Redmond, Himalayan or Celtic sea salt they all are good quality and high in minerals a great way to take in your minerals.

Brought to you by Jasmin Schellenberg

Inspired by and resourced from Nourishing Traditions by Sally Fallon; and:   and


For “Nourishing our Children” newsletters of the past visit: or