Sandy Nannen

IN THE KITCHEN WITH SANDY NANNEN

Tell us about yourself:

In a few words, I am a holistic nutrition consultant, Root Cause Protocol practitioner and also practice homeopathy. I think everyone is an individual and their approach to health should be too! I am passionate about achieving health in a holistic way, and I think consuming sustainable, humanely raised meats is a huge part of that. I live in a small town in North Georgia in the mountains with my husband, two dogs and I have 3 kids who have beautiful families of their own.

How did you get involved in cooking?

My mom was always in the kitchen and encouraged us to be there with her, being her little sous chefs. She was ahead of her time, incorporating organ meats in our meals regularly.

Describe your cooking style:

Sometimes gourmet, sometimes simple but always easy and looking for time shortcuts.

How did you learn about grass-fed meats?

I’ve been buying them for so long I honestly don’t remember! But my mom used to go to a butcher so I must have picked up on that then.

What is your favorite recipe featuring grass-fed meat?

I make a great soup with oxtails and ground beef I call Double Meat Soup that’s been a favorite my whole life.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

A good knife, beef tallow, Maldon salt, a side of beef (is that cheating?), oysters and chicken wings.

Best cooking secret/tip/piece of advice you’ve learned:

To clean the kitchen as you are cooking – it makes the whole process so much easier!

What’s your favorite quote/song for culinary inspiration (if any)?

Anything Bill Withers, such a good beat and so soulful.

Anything else you want to share?

So many people say they don’t like to cook, but if you realize that cooking equals love, whether for yourself or others, it makes it worth the effort.