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Archive for April, 2008

Weight Gain :: Raw Milk

By Sally Fallon April 1st, 2008

17 Comments

Question: I'm applying everything I can from Eat Fat Lose Fat and Nourishing Traditions into my daily menus, and ABSOLUTELY loving it. Only problem is, after 2 monthsI have gained weight and am not losing at all. I feel great and my skin, hair and nails are the best they have ever been. I am 55 and exercise about 3 hours weekly, am newly post-menopausal, 5 ft tall and now weigh 136, a weight I have never been, not even through both pregnancies.Should I lower my calories below 2000 daily? Help! - Lois MORE...

Living Off the Fat of the Land

By Sally Fallon and Mary Enig, PhD April 1st, 2008

Comments

Of all the peoples visited by Weston Price during his historic research expeditions of the 1930s, none elicited as much awe as the Australian Aborigines, whom he described as "a living museum preserved from the dawn of animal life on the earth." For Price, the Aborigines represented the paradigm of ... MORE...

Wild Fermentation

By The Nourisher April 1st, 2008

Comments

Author and fermentation fetishist, Sandor Katz, considers fermented foods to be an important part of his healing as well as the healing of our planet. His book, Wild Fermentation doubles as a cookbook and manifesto on “cultural” rehabilitation - the return from cultural and political homogenisation to social ... MORE...

What Can You Do with a Couple of Acres (or Less)?

By Harvey Ussery April 1st, 2008

Comments

In 1984, we, Ellen and Harvey Ussery, moved to our modest two and a half acre homestead in the village of Hume. Since our move to “Boxwood” (for the extensive plantings of fine old boxwoods here when we arrived), we have increased every year the proportion of our food produced ... MORE...

How to Make Sauerkraut

By The Nourisher April 1st, 2008

Comments

Sauerkraut, sour cabbage, is a german lacto fermented cabbage dish. In the 18th Century Captain James Cook used sauerkraut to prevent the death of his sailors from scurvy but Germany’s sauerkraut is actually a version of chinese kraut, brought to Europe by the hoards of Gengis Khan. Raw cabbage is implicated ... MORE...

Recovering from Vegetarianism

By Ron Schmid, ND April 1st, 2008

12 Comments

Dr. Weston Price was very interested in vegetarian ideas. Of Vitu Levu, a large island in the Pacific Ocean, he wrote, “I had hoped to find on it a district far enough from the sea to make it necessary for the natives to have lived entirely on land foods… ... MORE...

Homoeoprophylaxis – a Proven Alternative to Vaccination

By Dr Isaac Golden April 1st, 2008

23 Comments

I prepared my first formal program of homoeopathic remedies to prevent infectious diseases in 19861. In the following 20+ years, tens of thousands of Australian children have been immunised homoeopathically – a method called homoeoprophylaxis (HP) – using programs from myself as well as other practitioners across the country. ... MORE...

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nour·ish (nûrsh, nr-)
  1. To provide with food or other substances necessary for life and growth; feed.
  2. To foster the development of; promote: “Athens was an imperial city, nourished by the tribute of subjects” (V. Gordon Childe).
  3. To keep alive; maintain: nourish a hope.

Originating from Latin Nutrire which means to feed or suckle

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