WHAT’S FOR DINNER?
One of my most favorite questions to ask anyone including total strangers is, “What’s for dinner?”. In fact, I have a penchant for doing this in the checkout line at the grocery store. I make this inquiry for a few reasons. First, it’s a great way to connect with virtually anyone. It’s not about politics, religion, or any other hot button topics - it’s about food, and who doesn’t love food? Plus, it’s far more interesting to me than talking about the weather. Second, everyone has to eat, so it’s a practical inquiry that invites an easy, often fun exchange. Finally, one would think that, because my work largely involves food, I always have a slew of amazing ideas up my sleeve. One would think. Instead, by asking this simple question, I get wonderful inspiration (by learning what’s on their menu or their favorite go-to dish) all while enjoying pleasant conversation.
In this section of my website, I will post recipes of which at least one configuration I personally have tasted, made, or created. A number of the recipes may appear, at first blush, as common however, don’t be fooled. A lot of time and effort has gone into making sure these selections are nutritious, delicious, reliable, dietary, and personal care friendly.
What is unique about what I post:
Many of the recipes (which are typically not able to be enjoyed due to offending ingredients) have been re-mastered from their original form with common substitutions that are generally accessible and still tasty.
Variations are often suggested so you can make adjustments on your own and to your liking.
Use case scenarios are sometimes given, for instance in the formulation of homemade supplements, remedies, and personal care products.
Notes with useful tips, tricks, and insight so it is highly recommended to read each recipe all the way through at least once. I cannot stress this enough. Please let my years of experimenting help you from unnecessary trials and my countless errors keep you from making your own.
Many of the recipes tend to be very forgiving and, even when not spelled out, have obvious latitude. I wouldn’t have posted it, even in its simplest form, if it didn’t have room for adjustments.
These are tried and true recipes I and/or my family have enjoyed or benefitted from; some of them I have shared with clients over the years.
It is easy to accommodate dietary considerations and preferences without losing flavor or nutritional value or compromising on effectiveness (as in the case of supplements or personal care products). So, take heart. Just because you have dietary restrictions doesn’t mean that you still can’t enjoy absolutely nutritious yet still remarkably delicious dishes or, as you work to finesse your lifestyle habits, fantastic alternatives in day to day products.
What you won’t find:
Highly stylized photos. Nope, no time for that. Besides, as a dear aunt wisely advised me when I was first married, “Your stomach doesn’t care what it looks like, Marie, as long as it tastes good!”. The same applies for hand-crafted beverages, homemade supplements, remedies, and personal care products.
How-to videos of recipes. Nope, no time for that either.
Paragraph after paragraph of stories, explanations, extensive commentary. The first order of business of this site is Nutritional Therapy so I cut straight to the chase.
Comments or ratings sections. Pretend you’re reading an old school cookbook or a newspaper (for you youngin’s that’d be analog vs. digital). There wasn’t a comments/ratings section available. If you don’t like the recipe, don’t make it again. If you do, share it! If you have a question, contact your favorite FNTP (that’s me!).
Fluff. It’s the recipe, with useful notes.
I do try to give the old college try and assign credit where credit is due, though. That being said, with and without author’s names, recipes get shared, passed down, recycled, or I have created them from an amalgamation of methods from at least 30 years of trial and error that can make it difficult, if not impossible, to trace it back to the original author. Still, other recipes are so common, I think they’re akin to public domain - the kitchen equivalent of “happy birthday”. Either way, I will do my best to honor those responsible for any specific direction but if I don’t have it noted, it’s because I really don’t know.
Things to keep in mind with every recipe:
Use organic, non-GMO, locally sourced, natural, fresh, quality, least processed ingredients, grass-fed meats, and wild caught game, fish, and seafood, whenever you are able.
Properly prepare ingredients that beg extra attention, such as boiling mushrooms or soaking nuts.
Research ingredients and know the source. If you don’t have time to invest, ask someone you know has done their homework and who’s standards are in line with your own (like your favorite FNTP…ahem…).
Once you’ve become accustomed to the common denominators, aim to keep a stash of key ingredients on hand.
Try to make staples from scratch in batches in advance, such as dehydrated herbs or home remedies, so you have plenty at the ready.
While efforts like home grown, personally preserved, and made-from-scratch is ideal, don’t knock yourself out. Most of us don’t live on a farm or have the luxury of resources or time. Do the best you can with what you have and remember anything you make at home is considered home-made.
Happy Cooking!
Marie Stumphauzer, FNTP
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