According to Nina Planck, in chapter one of her excellent book Real Food: What to Eat and Why, real foods are “old” (foods we’ve been eating for a long time) and “traditional” (the way we used to eat them).
In contrast, we have industrial foods, which are recent and synthetic. She points out that industrial foods intend to impersonate real foods. For example, margarine is intended to replicate butter.
Near the end of the book (on p. 273), Nina provides a list of real foods, calling it The Omnivore’s Feast:
- Eat generous amounts of fresh fruits and vegetables daily
- Eat wild fish and seafood often
- Eat meat, game, poultry, and eggs from wild, pastured and grass-fed animals often
- Eat full-fat dairy foods, ideally raw and unhomogenized from grass-fed cows, often
- Eat only traditional fats, including butter, lard, poultry fat, coconut oil, and olive oil
- Eat whole grains and legumes
- Eat cultured and fermented foods such as yogurt, sauerkraut, miso and sourdough bread
- Eat unrefined sweeteners such as raw honey, evaporated cane juice, and pure maple syrup in moderation
My goal is to follow this advice from Real Food: What to Eat and Why as closely as possible, making adjustments here and there in order to meet my family’s needs (such as budget constraints, food allergies, geographical location, etc).
Looking for real food recipes? All the recipes on this blog have been tried and tested by my very own Yankee Homestead Family. We hope you enjoy them! You can find them here: