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.

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