Nourishing Traditions by Sally Fallon is the kind of cookbook that can keep you up late at night. Besides recipes it includes sidebars on every page with interesting tidbits, there's a general overall nutrition section at the front and each food category begins with information. And the book is thick - 3.5 cm thick! (yes, I measured it)
So far I have skimmed through the whole thing, but read in detail the soup section. My soup making has slowed down lately and I am inspired to get back to it by reading how nutritious soup is - soup that is made from homemade stock that is. That's very important. Many years ago I took a soup making class where we learned to save onion peels, vegetable ends, etc. in the freezer and then simmer them with meat bones to make a nutritious and flavourful stock. Along with a whole grain bread, a well-made soup can make a full meal.
Last week I made a pea soup with stock made from turkey necks that I bought in the meat section of the grocery store. This week I'd like to get some beef bones and try a recipe from the Nourishing Traditions book. Maybe I'll finally get to grinding the wheat too.
Or at least, give the job to one of the children.