Monica Corrado opens this week’s In the Kitchen with Monica livestream with a conversation about plant foods versus animal foods and the narrative that one is inherently better than the other. She shares her perspective on the different roles these foods can play in the diet and why she believes both deserve consideration.

Highlights include:
-Monica’s distinction between plant foods as “cleansers” and animal foods as “builders”
-A discussion of nuts, seeds, beans, and grains and traditional preparation methods such as soaking, sprouting, and fermenting
-The role of anti-nutrients, fiber, starch, and sugar when considering different plant foods
-An overview of animal foods including meat, poultry, fish, eggs, dairy, organ meats, and traditional animal fats
-A Q&A covering Candida, raw versus cooked meat, fermented foods, coconut milk, histamine, raw dairy, and Dr. Cowan’s Garden vegetable powders

Monica closes by encouraging viewers to move beyond the plant-versus-animal debate, listen to their own bodies, and consider how both plant and animal foods can fit into a nourishing way of eating.

Website
https://www.drcowansgarden.com/

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Monica Corrado opens this week’s In the Kitchen with Monica livestream with a look at what makes a nourishing plate. Building on previous conversations about real food and nourishment, she reviews changing dietary guidelines before sharing her own framework for thinking about the foods we eat.

Highlights include:
-A look back at food pyramids and dietary guidelines and how recommendations around grains, fats, protein, fruits, and vegetables have changed over time
-Monica’s perspective on traditional fats, animal foods, whole milk, cultured dairy, and properly prepared grains
-The distinction she draws between “dead” foods that are cooked, canned, packaged, or highly processed and “live” foods that are raw, cultured, sprouted, or fermented
-Ideas for incorporating raw and cultured dairy, lacto-fermented foods, sprouted foods, and other traditionally prepared foods into meals
-A Q&A covering fermented foods, cultured dairy, oats, MCT oil, fiber, cooking fats, and more

Monica closes by encouraging viewers to look beyond conventional food pyramids and plates and instead consider how much fresh, raw, cultured, sprouted, or fermented food they are including in their meals—starting with one doable change at a time.

Website
https://www.drcowansgarden.com/

Video Platforms
YouTube https://www.youtube.com/@DrCowansGarden

Social Media
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Instagram https://www.instagram.com/drcowanspowders/
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Monica Corrado opens this week’s In the Kitchen with Monica livestream with a conversation about nourishment and what it means to truly nourish ourselves and our children. With back-to-school season underway, she focuses on creating intentional breakfast routines and choosing real, nutrient-dense foods to help children start their day well.

Highlights include:
-The meaning of “nourish” and why nourishment involves more than simply eating
-Creating a calm, intentional breakfast rhythm and making time to eat together
-Breakfast ideas featuring eggs, butter, pastured meats, cultured dairy, sourdough, and properly prepared grains
-Traditional preparation methods such as soaking, sprouting, and fermenting grains, nuts, seeds, and beans
-Practical tips for meal planning, stocking the kitchen, and simplifying nourishing breakfasts during busy school mornings

Monica closes by encouraging families to start with one doable change, create a consistent rhythm around breakfast, and consider how the food, preparation, and atmosphere surrounding a meal can all contribute to nourishment.

Website
https://www.drcowansgarden.com/

Video Platforms
YouTube https://www.youtube.com/@DrCowansGarden

Social Media
Facebook https://www.facebook.com/drcowansgarden/
Instagram https://www.instagram.com/drcowanspowders/
LinkedIn https://www.linkedin.com/company/dr-cowan-s-garden/
Pinterest https://www.pinterest.com/drcowansgarden/

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Monica Corrado opens this week’s livestream by asking a foundational question: What is real food, and why does it matter? In the first episode of In the Kitchen with Monica, she explores how food sourcing, preparation, and the way we eat can influence our overall well-being.

Highlights include:
-The difference between fresh, locally sourced food and highly processed food products
-The importance of pasture-raised animals, seasonal produce, and traditional fats
-Traditional preparation methods such as soaking, sprouting, fermenting, and sourdough fermentation
-A discussion of cultured dairy, alternative milks, bitters, beans, lentils, fruit, and cooking fats
Monica closes by encouraging viewers to examine their kitchens, consider how their food was raised and prepared, and approach each meal with greater presence, gratitude, and appreciation.

Website
https://www.drcowansgarden.com/

Video Platforms
YouTube https://www.youtube.com/@DrCowansGarden

Social Media
Facebook https://www.facebook.com/drcowansgarden/
Instagram https://www.instagram.com/drcowanspowders/
LinkedIn https://www.linkedin.com/company/dr-cowan-s-garden/
Pinterest https://www.pinterest.com/drcowansgarden/

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