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Real Food Wednesday 11/28/2012

NEW HERE?

Welcome and PLEASE read below before you link up as this is a REAL FOOD carnival, and very different from others you may have joined in on.

I LOVE WEDNESDAYS!

It’s that crazy time of the week when you entice us with your links and comments to go check out your blogs and your great REAL FOOD WEDNESDAY tips and ideas or recipes! (Visit that link if you’re new and want to learn more about this blog carnival.) Remember, if you’re a blogger, you’ll draw some good traffic to your site by participating! (This is how I built up my traffic in the beginning, and don’t miss my tips below.)

CAN YOU HELP? (6 rules and tips!) (Note: here’s where those of you who are new will want to read carefully, thank you!)

1. It’s not easy for me to catch them all on my own, and I’d really like everyone to play fair, so if you see any posts that don’t link back to this post (blog carnival etiquette you know!), can you email me please? Kelly@KellytheKitchenKop.com. If you don’t know how, I explain it at this REAL FOOD WEDNESDAY link. (I hate playing hardball and removing links, so let’s all be good to the others who are bringing more traffic to your blogs with their links by doing the same, OK?)

2. Also, PLEASE let me know if you see a recipe posted that is blatantly not Real Food. Someone who is striving and on the journey is one thing (as we all are), but if it’s really bad (canned bread, meat substitutes, Velveeta, margarine/vegetable oil, Egg Beaters, unfermented soy/tofu or any other fake food), please tell me so I can remove it. (If I’ve removed your post, I hope there are no hard feelings, but people come to this post for Real Food ideas, and I don’t want to disappoint.)

3. I hope you’ll retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!

4. Please don’t link up to your post where you’re writing about something as an affiliate if I’m already an affiliate for the same thing, OK? That includes giveaway posts. (Thank you for understanding!)

5. Want more traffic at your blog? if you’re linking up and hoping for more traffic to your blog, can I make a suggestion for how to boost your traffic? Besides just adding your link to the Mr. Linky doohicky, if you also comment and include just ONE interesting sentence to grab the readers attention AND a link to that specific post, you’ll get more hits for sure, at least from me anyway. I don’t often have time to go through every single link (although I know a lot of people do), but one thing I always do is read the comments. If there’s a sentence that grabs my interest AND a link to get me there easily, I’m much more apt to visit!

6. Don’t have a blog? We still want to hear from you! Please leave your tips or recipes in the comments.

Thank you!

You’re up, and we can’t wait to see your stuff!

disclaimer-disclosure

Comments

  1. says

    Okay, this was my first time, so when I they asked “name” on Mr. Linky, I put…my name! Obviously that isn’t very informative, but now I don’t know how to go change it. So, the link titled “RACHEL” is a recipe for a RAW APPLE PIE. It’s grain- and sugar-free and is delicious! It was a huge hit among my Standard American Diet eating family at Thanksgiving!

  2. says

    Thanks for hosting mama!

    Thanks for hosting Danielle!

    We are kicking off the holiday season by filling our home with holiday cheer without the extra calories or need to actually bake anything. Ahhh how I love shortcuts.

    I shared a sweet, spicy, and decadent simmering potpourri recipe that doesn’t fill the air with fake scents that are harmful and toxic to us and our children.

    You can also get a sneak peek at our holiday preparations.

    The Official Scent of Christmas; A Simmering Potpourri Recipe
    http://www.20somethingallergies.com/simmering-potpourri-christmas/

  3. Dorsey says

    I don’t have a blog but would love to share a recipe that I just created for Pumpkin Ice Cream. I have been making my own ice cream for a couple of years now and since pumpkin pie etc is big for Thanksgiving and Christmas…. or just cooler weather in general, I wanted something different. I created this ice cream and then to really rev it up, I used some of my sprouted spelt gingersnaps and grass fed butter to make a gingersnap crust to put the ice cream in…..then to really finish it off, I made “caramel” flavored whipped coconut cream. We really thought this was over the top.
    Here is the Ice Cream recipe……
    Pumpkin Ice Cream
    (small batch … 3-4 cups)
    1 box (8-9 oz) coconut cream
    2 egg yolks (from range free chickens)
    Scant 1/3 Cup xylitol (or sweetener of choice)
    2 TBL coconut palm sugar syrup ( made by bringing to boil 1 part water to 2 parts coconut palm sugar….. cooling and keep in fridge)
    1 tsp. pumpkin pie spice
    Dash of salt
    Dash of vanilla
    1/2 cup pureed pumpkin
    2 tsp. orange liqueur ( to keep it easy to scoop) vodka can also be used or liquor of choice…… or omitted if you choose)

    Mix all together well with hand blender. Pour into ice cream maker and process.

  4. says

    Hi! I’m fairly new to real food and I’ve started a blog about the chaos in my kitchen! Hopefully it will be helpful for other newbies. Thank you for hosting! I love your blog!

  5. says

    Ok, so I was MIA for a few days because we all came down with a hideous virus. But in the end it was good for you because it inspired me to post my recipe for electrolyte replacing solution made from coconut water. Stop by, though I hope you never need it.

  6. says

    Thanks again for sharing! I posted two things this week. First was my admitting that we give our two year old coffee, and sharing a sugar free coffee sorbet I made for him.

    The second was a post about eliminating ‘junk’ from my diet, and how I can finally hear my body talk to me, telling me what it needs, and the lessons I learned that I hope others can use from that experience.

    Hope you find them useful!

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