The Menu of the Year– Traditional, Native Gourmet and Healing

Along with about 1000 others, last week I attended the 10th Annual Weston A. Price Foundation National Conference near Chicago. Each session of the three-day event was superb and timely. I went to bone-up on recovery from autism for the benefit of my 23-year-old son, meet folks I wanted to meet (and some even wanted to meet me) and of course make new contacts.

One of the  highlights was the spectacular food, all donated and prepared by professional chefs. The créme de la créme was the banquet dinner.

Here is an extract from the WAPF website:

The menu and recipes were carefully created by Amanda Love, The Barefoot Cook, and Sally Fallon Morell to underscore the educational messages presented at the Honoring the Sacred Foods Conference.

The nutrient-dense foods that will be used to create these delicious meals have been masterfully grown, raised, produced, and donated by many generous farmers, producers, and vendors.

The meals will be skillfully prepared and presented by Chef Jack Delby and his culinary team. Chef Jack is the American Federation Culinary Institute’s Central Region Chef of the Year Award Winner for 2009 and Renaissance Marriott’s own Head Chef.

 I have given you the awesome menu and Ann Marie Michaels, aka the Cheeseslave and a West Coast correspondent of the Journal, provides the photography. Recipes are also generously provided via links and well as the websites of the growers and makers! The menu itself is a work of art (I hope to find more pictures of the banquet meal) and was worth the cost of the conference alone. Where do you find the grub? To start, talk to your local farmer– one who grows naturally and follow the links.

Three food bloggers (more on them later) and that's me on the right.

Saturdays Banquet Dinner–Graced by Grassland
Appetizers:


Soup:
Cream of Mushroom Soup with Coconut Milk (recipe)

Main Course:
US Wellness Meats Grassland Beef Braised Short Ribs with Wisconsin Meadows Demi Glaze (recipe)
Herb Roasted Root Vegetables (recipe)
Brussels Sprouts with Pure Indian Foods Ghee (recipe)
Caldwell’s Lacto-Fermented Grated Beets
Nourishing Traditional Cook Artisanal Bread with To Your Health Sprouted Flour (recipe) served with Chaffin Family Orchards Extra-Virgin Olive Oil
Nourishing Traditional Cook GF/CF Muffins (recipe) with Green Pasture’s Organic Coconut Ghee available on request

Dessert:
Key Lime Pie with JoshEWEa’s Garden Crispy Nut Crust with Canal Junction Farmstead Cheese Whipped Cream on the Side (recipe)

Here is a recipe for Apple Crisp:

Earth First Farms Warm Certified Organic Apple Crisp with Canal Junction Farmstead Cheese Whipped Cream
(Serves 6)

Peel and core apples and cut into slices. Toss with lemon juice. Mix Rapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss with the apples. Place in a buttered baking or soufflé dish. Place almonds in food processor and process to a powder. Add cold butter, arrowroot, Rapadura, vanilla and salt and process until smooth. Crumble this mixture on top of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream (see recipe below).

Whipped Cream

Ohio Luncheon: Showing their Hot Shots after Augie naturally immunized them with Antivax stickers. They are free at http://no-vax.com As shown, some had two Hot Shots and some needed boosters since the Hot Shots wore off from the day before.

Whip cream with other ingredients until it forms soft peaks. Keep cold until ready to serve.

Enjoy!– Augie

The free anitvax HOT SHOTS and other gear for your vaccination awareness campaign are here: http://no-vax.com at the Journal.

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3 responses to “The Menu of the Year– Traditional, Native Gourmet and Healing

  1. The food WAS amazing! Seeing the pictures brings it all back…

  2. Looks and sounds wonderful! Thanks for sharing the conference, menu, and recipes. I enjoyed it all.

    God bless!

  3. Looks AWESOME Augie! Great post, links etc. very helpful and informative — thanks for sharing.

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