Sally Fallon Morell


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The United States
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Sally Fallon Morell is the co-founder and president of The Weston A. Price Foundation. According to the WAPF, she received a B.A. in English from Stanford University and an M.A. in English from UCLA.

Average rating: 4.26 · 8,415 ratings · 591 reviews · 14 distinct worksSimilar authors
Eat Fat, Lose Fat: The Heal...

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4.03 avg rating — 1,242 ratings — published 2004 — 11 editions
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Nourishing Broth: An Old-Fa...

4.24 avg rating — 522 ratings — published 2014 — 6 editions
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The Nourishing Traditions B...

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3.96 avg rating — 502 ratings — published 2013 — 3 editions
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Nourishing Traditions: The ...

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4.17 avg rating — 12,338 ratings — published 1995 — 10 editions
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Nourishing Fats: Why We Nee...

4.16 avg rating — 79 ratings4 editions
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Nourishing Diets: How Paleo...

4.13 avg rating — 62 ratings6 editions
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Healing Our Children: Becau...

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3.69 avg rating — 36 ratings — published 2008
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An American Family in Paris...

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4.33 avg rating — 3 ratings — published 2015
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Very Small is Beautiful (An...

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4.50 avg rating — 2 ratings — published 2015
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Wild Fermentation: The Flav...

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4.36 avg rating — 5,402 ratings — published 2001 — 12 editions
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“It is difficult to get a man to understand something when his salary depends on his not understanding it.”
Sally Fallon Morell, Nourishing Fats: Why We Need Animal Fats for Health and Happiness

“For the universe holds no greater wonder than the developing child,”
Sally Fallon Morell, The Nourishing Traditions Book of Baby & Child Care

“(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that”
Sally Fallon Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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