DesiccatedLiver728x90

Real Food Wednesday 3/30/11

RealFoodWednesdays

PLAYING HARDBALL (I don’t like it!)

Last week I went through and deleted around 11 posts that didn’t link back to the RFW post.  It took me a couple hours AND it’s not fair to the others who participate and bring traffic your way, to not do the same for them.  HOWEVER, I realize some of you may be new to blogging and might not have a clue HOW to link back (I didn’t get it at first either).  Here’s how:

Up in the web address bar, copy and paste the URL (here’s an example: http://kellythekitchenkop.com/2011/03/real-food-wednesday-32311.html) and then in your post, say something like, "This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival" or something similar.  Highlight the words "Real Food Wednesday" in that line, and then click the "link" button in your blogging toolbar and paste the URL into that line.  That’s it!  Now you have officially remembered your blog carnival MANNERS!  :)

On to this week’s RFW…  Yes, 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.)

CAN YOU HELP?

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.  (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, Velveeta, margarine, Egg Beaters, unfermented soy 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.  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

    Hi Kelly, I linked up a post about an issue I’m passionate about – food and mental health. Many kids could be helped tremendously with their mental health problems if put on the right diet. Thanks for helping me get the word out!

  2. says

    It’s officially spring in my neck of the woods – not because the calendar says so, but because I’ve foraged my first foods of the year. Up first on the menu – lots and lots of the delicious leafy green called dock. If you like collards, you’ll love dock (especially with bacon and onions)!

  3. says

    This week Durga Fuller, of Portland’s The Cook Awakening, has generously allowed me to share her method for creating a traditional sourdough starter using gluten-free flours. I’m also including a recipe for using the starter to make a crusty country-style gluten-free natural levain bread.
    Thank you Kelly!
    Best wishes-

  4. says

    Have you every drank coconut water? Straight from a young coconut?! Most of us do NOT have this luxury but luckily for us you can buy pure coconut water. Unfortunately their are waaaaaaaaaaaaay too many brands. I tell you which one is the best HANDS DOWN in my post.

    My favorite has PULP which is coconut chunks!!

  5. says

    I don’t have a new Real Food post on my blog this week, so I thought I’d share one I’d found crawling about the web. I spent a ridiculous amount of time this weekend at the Asian supermarket hunting down ingredients for Tikka Masala and Thai Curry, shelf-by-shelf, aisle-by-aisle, because of my language challenge. And the fact that some things, I simply had no idea what they were, e.g., blade mace. In any case, having done that, my chicken still wasn’t thawed Sunday night. :( A few google searches and I ended up on The Meal Planner blog with a fabulous slow cooker recipe for Chicken Tikka Masala I could use Monday. It came out great. Her blog and writing are great. Definitely worth checking out. It’s: http://www.themealplanner.blogspot.com. Take care. Renee

  6. says

    This week I’m featuring an article by a doctor named Kevin Patterson. He’s done a lot of work with isolated and tribal peoples and has been noting the differences in the diseases they get and the ones we have in the west.

  7. says

    Kelly,
    Sorry that I got confused on what to call my post and put my name, Donna Bauman, the first time, rather than “Coco Loco” which is my post title for RFW. I hope you can delete the Donna Bauman post and just keep the Coco Loco post. And now I know how to link back to RFW and so I did that as well! Thanks for hosting such a fun carnival each week! My head is still spinning about how much there is to learn about the technical side of blogging which is so much harder than the blogging itself!

  8. says

    Thanks for hosting, Kelly! I always enjoy real food Wednesdays so much. :) I was inspired this week by watching Jamie Oliver’s Food Revolution, and seeing a video of his perfect omelette technique. Made it yesterday and it was sooo good!

  9. says

    Sorry you had to go through, but thanks for hosting again! I’m excited for this roundup! Zomppa Amanda has an incredible smoothie that does more than taste good – surprised her doctors with what it can do.

  10. says

    Thanks for hosting again and providing us all with such a wonderful array of recipes. Today I am sharing a recipe for a rich, decadent, and rather gooey almond butter cake that went over well both with my paleo husband and the rest of my family, all of whom generally eat conventional food.

  11. says

    today i’m sharing one of my reader’s recipes for a grainless pizza. also great way to introduce kids to orange veggies. and if you’re curious about my response to school nutrition assocation’s letter to USDA about the healthy hunger free kids act, check out FwKA’s fan page today. their logic for reason not to serve kids fresh fruits and veggies is mind-blowingly counter-intuitive.

  12. says

    Today I’m excited to be sharing a giveaway I am currently hosting for a copy of the ebook Healthy Pregnancy Super Foods! It it chock full of wholesome, real food recipes that would benefit anyone, pregnant or not! Thanks for hosting Kelly! :)

  13. says

    Thanks for hosting, Kelly! My post is about the importance of fertilizing depleted soil so we can have nutrient-dense food. There’s a growing philosophy that’s against fertilizer, and I try to set the record straight.

  14. says

    What brand of cosmetics do you use? Have you ever checked into all the ingredients in them yourself? I’m on a quest, thought it might be interesting to you too.
    Thanks for the carnival, Kelly!

  15. says

    I’m sharing a recipe for delicious swiss chard and mushroom quiche – with a little sourdough snuck into the crust!

    And also, an easy use for those little bits of leftover pie crust – apple pie roll ups! Yum.

    Thanks for hosting, Kelly!

  16. says

    This week, I shared a list of changes we made in our first year transition to eating more wholesome, natural foods, along with our goals for this next year. Enjoy! Thanks for hosting!

  17. says

    Today I posted an “unrecipe” for Channa Gobi Masala. This Indian inspired dish is chock full of flavorful spices and easy to put together.

  18. says

    Hi guys, this week I featured some new recipes written by other great real food bloggers, like you guys!

    I love the Real Food Commmunity!

  19. says

    Yay! I LOVE Wednesdays! Thanks, Kelly. I have linked to my post introducing two more pages of resources I have put on my blog. One explains the difference between varieties of wheat, protein level, and what it all means in the finished product as well as how to make sprouted or bulgur flour. The other explains how to make ridiculously awesome (ridiculously easy) Dutch oven breads.

    I have my eye on a few posts here and can’t wait for homeschooling to be done! Then I’ll cuddle up with the laptop and my tea and wonder cyber-space.

  20. says

    Thanks for hosting, Kelly! Today I’ve shared our favorite recipe for fried rice, which uses the Brown Rice 1 recipe from Nourishing Traditions. I cook my rice in bone broth, and load it up with meat, eggs, and veggies. The boys love it!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *