Nu&CruBlog
Comida de verdade, sem rodeios
Artigos sobre alimentação ancestral, gorduras, criação dos filhos e o caminho da comida do campo à mesa.
How to Buy Beef Directly from the Farmer: Inspection Stamps, Labels and Quarter Cows
How to find a farmer, what to ask about pasture and finishing, what Brazil's SIF, SIE and SIM inspection stamps guarantee, and how much meat a quarter cow for the freezer really yields.
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Does Stainless Steel Stick? How to Cook Without Sticking, Step by Step
Preheat the empty pan, do the water drop test, add the fat and wait for the food to release on its own. The method for meat, eggs, fish and potatoes, plus how to clean the pan.
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Best Cookware for a Real Food Kitchen: Stainless Steel, Cast Iron, Clay or Soapstone?
Stainless steel, cast iron, wrought iron, clay, soapstone or enamel: what each pot is best for, how to care for it, and why we leave nonstick and bare aluminum out of the kitchen.
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How to Choose Lard, Tallow and Butter: Labels and Origin
Lard, beef tallow, butter or ghee: what the name on the label guarantees, what the way the animal was raised changes in the fat, and what to ask the producer before you buy.
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Ash Soap (Sabão de Cinzas): What It Is, How It's Made and Whether It Contains Lye
Ash soap combines animal fat with the alkaline water leached from wood ashes. Learn how saponification works, how it differs from lye soap, and how it's used around the house and on the body.
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Tallow Lip Balm: A Natural Lip Balm Without Petroleum Jelly
Tallow lip balm is beef tallow (rendered beef fat) with beeswax, and no petroleum jelly. See how it differs from standard lip balms, how to use it in cold weather and sun, and when to see a doctor.
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Dry skin in winter: what to do for your hands, feet and lips
A short lukewarm shower, moisturizer on still-damp skin and no loofah: a simple routine with few products for dry skin in cold weather, plus the signs it is time to see a dermatologist.
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Tallow Balm: What It Is, What It's For, and How to Use It on Your Skin
Tallow balm is a beef tallow balm for dry skin. Learn what's in it, who should avoid it, and how to patch test, apply, store it and read the label before you buy.
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Lard, Tallow or Butter: Which Fat Is Best for Each Kind of Cooking
For frying, searing, sautéing, roasting, pastry or sweets: compare lard, beef tallow and butter by flavor, how much heat they can take, texture and shelf life.
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Reusing Frying Oil and Cooking Fat: How Many Times and How to Dispose of It
How to strain and store fat from frying, roasting and broth, how many times to reuse it, the signs it has gone too far, and how to get rid of it without pouring it down the sink.
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Beef Tallow: What It Is, What It's Good For, and How to Cook With It
Beef tallow is beef fat that has been rendered and strained. Learn where it comes from, how it differs from industrial tallow, and how to use it for frying, searing, roasting, and sautéing every day.
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Healthy Eating on a Budget: How to Eat Real Food Without Spending Much
Where to put your food money: a solid pantry base, cheaper cuts, organ meats, broth, buying direct and using up leftovers, plus a simple cost-per-meal calculation you can do at home.
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How to Meal Prep for the Week: Five Base Recipes and Safe Storage Times
How to make bone broth, beans, slow-cooked beef, roasted vegetables and a sauce on the weekend, then combine them through Friday, with fridge and freezer limits from Brazil's Ministry of Health.
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How to Freeze Baby Food: How Long It Lasts and How to Thaw It Safely
How long baby food keeps in the fridge and freezer, how to portion, thaw and reheat it, with the most conservative time limits and the reason behind each rule.
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Baby Feeding Essentials for Starting Solids: What to Actually Buy
A high chair, a small spoon, an open cup, a fork for mashing and glass containers: the short list for starting solids, with criteria for materials and what you can skip.
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Bone Marrow: Benefits, History and How to Prepare It
Traditional peoples cracked open bones to get to the marrow. Learn the history and benefits of bone marrow, plus recipes for marrow pudding, soup, steak tartare and sweet pastries.
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Picky Eating in Children: Just a Phase or a Red Flag?
When food refusal is just a phase, what to track in your routine for one week, what helps at the table, and the signs that call for a pediatrician, dietitian or speech-language pathologist.
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Is Protein Powder Bad for You? The Problem With Whey, Soy and Other Powders
Whey, soy, pea and hemp: protein powders go through high heat and harsh processing. Here is why the Weston A. Price Foundation prefers meat, eggs, milk and liver.
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Starting Solids at 6 Months: What to Feed Your Baby First and How to Begin
When to start, what goes on the first plate and how to plan the first few weeks, bringing ancestral cooking together with the Brazilian Ministry of Health's safety guidelines.
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Sourdough Rye Bread: What Weston Price's Swiss Villages Can Teach Us
Natural sourdough rye bread fed the Swiss villages Weston Price visited. Here is what remains of it today, and the people working to bring it back.
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Omega-6 and Seed Oils: Why Soybean, Corn and Canola Oil Are a Health Danger
Soybean, corn and canola oils sent omega-6 intake soaring. Learn why the Weston A. Price Foundation links this shift to the rise of chronic disease, and how to cut back on seed oils.
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Is Butter Bad for You? Why Butter Is the Better Choice
Butter was cast as the villain and margarine took its place. Find out why the Weston A. Price Foundation sees butter as a protective, essential food.
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Is UHT Milk Bad for You? The Truth About Boxed Milk
UHT milk is heated to nearly 150 °C and stays shelf-stable for months without refrigeration. Here is what that process does to milk's proteins, enzymes and nutrients.
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Healthy School Lunchbox: What to Pack, What Needs Ice and What to Leave at Home
How to pack a real food lunchbox: what travels without ice, what needs to stay cold, what stays at home, and one Sunday prep session that covers the whole school week.
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Lacto-Fermentation at Home: How to Make Sauerkraut and Pickles
Home fermentation for beginners: how much salt to use, how to keep everything submerged, what's normal, when to throw a batch out, and why fermented vegetables are not the same as sealed canned preserves.
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Backyard Chickens: How to Raise Hens for Fresh Pasture-Raised Eggs at Home
Keeping backyard chickens gives you more nutritious pasture-raised eggs, fertilizer for the garden and lessons for the kids. Here's how to get started and how to use all those eggs.
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When to Start Weaning Your Baby: Egg Yolk, Liver and First Foods
When should you start introducing solid foods, and what should your baby eat first? Why the Weston A. Price Foundation recommends starting solids by 6 months, with egg yolk and liver.
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How to Cook Liver So It's Tender and Doesn't Taste Strong
How to choose, trim, slice and fry liver in very hot fat, the safe doneness for each type, and why it calls for moderation, especially during pregnancy.
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How to Render Lard and Beef Tallow at Home: Step-by-Step Guide
A step-by-step guide to rendering pork and beef fat at home, on the stovetop or in the oven. It covers hot-fat safety, how to strain the fat, and how to store your lard and beef tallow.
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How to Cut Up a Whole Chicken and Use Every Part
How to break down a whole chicken at home and what each part becomes: roast, bone broth, schmaltz and crispy skin cracklings. Plus how to use the organ meats and how to handle raw poultry safely.
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Sauerkraut Benefits and How to Make It at Home
Sauerkraut starts with just cabbage and salt, fermented by bacteria from the air. Here is the science, the benefits and its cousins around the world, from kimchi to curtido.
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Why Grass-Fed Beef Costs More (and Why Feedlot Beef Only Looks Cheap)
Grass-fed beef looks expensive, but feedlot beef only looks cheap. See the hidden costs of industrial cattle farming and what really goes into the price you pay.
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Breakfast for Kids: Nutritious Ideas With Protein and Healthy Fat
A breakfast for kids built on fat and protein: what the studies say, why to skip boxed cereal, and recipes for busy mornings.
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Family Food for Baby: How to Adapt Meals Without Salt
How a baby can eat the family's food from 6 months: setting aside baby's portion before the salt goes in, the right texture for each stage, and what stays off baby's plate.
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Is Bacon Bad for You? How to Choose Real, Traditionally Cured Bacon
Most of bacon's fat is monounsaturated, and "nitrite-free" bacon can actually contain more nitrite. Learn how traditional curing works and how to choose a good bacon.
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Oatmeal Porridge, Made More Nutritious the Traditional Way: Soaked Oats, Butter and Cream
Traditional oatmeal porridge was made with butter, cream and oats soaked overnight. Find out why that makes a difference, then try the recipe with pecans and cinnamon.
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Eating to Get Pregnant: The Ancestral Wisdom of Sacred Foods
When preparing for pregnancy, traditional peoples revered fish eggs, liver, bone marrow and small whole fish. Learn why these sacred foods mattered and how to bring them to your table.
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Postpartum Nutrition: What to Eat After Birth, According to Traditional Wisdom
Postpartum nutrition was once sacred: weeks of rest, broths and warm food. Here is what to eat during the postpartum "resguardo" (confinement), according to tradition and the Weston A. Price Foundation.
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Ancestral Eating and the End of Diet Culture: Eat Real Food Without Counting Calories
Counting calories, weighing yourself every day, cutting out fat. See how ancestral eating can free you from diet culture and bring back the pleasure of eating real food.
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How to Make Bone Broth: Recipe, Cooking Time and Storage
Which bones give the most gelatin, how long to simmer, what to do with the fat that rises to the top, and how to cool, store and freeze bone broth safely.
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Liver: The Most Nutritious Food There Is (Myths, Safety and Recipes)
Gram for gram, no food beats liver. Learn its history, the truth about the myths around toxins and vitamin A, and liver recipes from around the world.
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Is Lard Bad for You? Why This Traditional Fat Deserves a Second Look
For decades, lard was treated as a villain. Yet it is mostly monounsaturated, rich in vitamin D and simply irreplaceable in pie crust.
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Weston A. Price: What Traditional Peoples Can Teach Us About Eating
In the 1930s, dentist Weston A. Price travelled the world studying peoples who still ate traditional diets. He found no single diet, but principles that kept repeating: real food, nutrient density, the whole animal, fermentation and knowledge passed down through generations.
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