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Do you know that some of the longest-living, degenerative disease-free cultures eat beans and tortillas as a staple in their diet? Staple as in they eat them pretty much every day. I came across this little tidbit recently in the instagram feed of the Bluzone Book.


Now, I’m pretty sure their black beans are organic because that’s just the way you grow them there. And they probably slow cook them to deliciousness. They also serve homemade corn tortillas from nixtamalized heirloom corn as well as other homegrown goodies.


I thought of this little story when I was rolling out these sourdough tortillas. The Bluezone author also mentions the importance of fermented breads and the work that the lactic acid does on the grain, its digestion, and its impact on blood sugar.

Other similar practices held by various long-lived cultures around the world included moderate and regular alcohol intake, plenty of fresh produce and herbs, and only eating sweets for celebrations. Most importantly, they all ate home-cooked food from an origin that they could recognize.


Ruthie is on board with this as she has offered, no, insisted upon pulling up a chair and tearing salad leaves or washing dishes. She lets out a squeal when the tortillas puff on the griddle and she drinks bone broth straight from her bowl (and the bowls of those who flat out didn’t know what they were missing).

There’s just so much mixed up information out there about what we should eat and what we shouldn’t. I feel like maybe we could all agree on this:

Cook food at home from ingredients that haven’t been tampered with and whose origin you can find. But always cook at home.

1-kimchi kombucha bird house 090

And don’t ever do what I did and let your kimchi supply run out. Breakfast, lunch, and dinner; friends. Breakfast, lunch, and dinner.


Do you ever get on the internet to look up a recipe and find approximately 189 versions of “The Best Chocolate Cake”? All of them are completely different, with different ingredients and different instructions, but they are all The Best. Confusing, no?

I’m not sure that these are the best Brussels sprouts, but it is the way I cook them almost every single time. It’s as simple as starting with a pound or two of the tiny little brassicas.

I preheat the oven to 400 degrees and break out a cast-iron skillet. While the oven is heating I go to work on the sprouts.


I remove any funkier looking outer peels and then slice off the bottom where the sprout would have attached to the stalk of the plant. Then slice them in halves or quarters, depending on how large they are. After that I simply toss them with some good fat (coconut oil, lard, etc.) and salt.


If needed I mix in some chopped carrots for sweetness and bulk. Then it’s 20-30 minutes in the hot oven before lunch time. They come out cooked through with some just starting to get that delicious near-burnt quality. It’s like Brussels sprouts french fries!

Maybe not the best, but still one of our favorite vegetables.