You can, as our ancestors knew, have nourishment and flavour all in one.

It's isn't just, you know, hair shirt, nourishment and put up with the fact that it tastes very unappetizing.

You can, in each of those recipes in my book, are all about flavour and the sense of joy that the flavour gives you is balanced by the deep nourishment that comes.

A flavour from a carrot plucked from your, as we were saying, and from your allotment, you know, your public garden that you tend,

that carrot picked and eaten with some earth on it, dirt on it.

I mean, it's ridiculous in America you call dirt.

I mean, it's not dirt, it's dirt.

You pop that in and you chew that. That's very different, even from an organic carrot that's been around two or three depots,

and was probably picked three weeks ago, because it's degrading.

That nourishment comes from the immediacy of its freshness.

From the Weston A Price Foundation, welcome to the Wise Traditions Podcast for Wise Traditions in Food, Farming and the Healing Arts.

We are your source for scientific knowledge and traditional wisdom to help you achieve optimal health.

Hey, Hilda here.

What does healthy food taste like?

Do we have to convince ourselves to eat it if it's really healthy?

This is episode 301 and our guest today is Nick Barnard.

Nick is the co-founder of Roode Health, known for its innovative and delicious nourishing foods and drinks.

He's also the author of Eat Right, a cookbook that celebrates traditional foods in a modern world.

Today, Nick helps us retrieve something of what we may have lost in terms of our connection with traditional food and how to prepare it and how to save it.

He reminds us that eating healthy or eating right doesn't mean giving up flavor or pleasure, quite the contrary, in fact.

He likens our relationship with food to our most intimate relationships, rich with wonder, satisfaction and joy,

and he gives tips for how to return to this place with our food, honoring it as our ancestors did, and enjoying every bite.

...