Real Food Wednesday 4/14/10

Real Food Wednesdays

Happy Real Food Wednesday!  I can’t wait to read about what’s going on in your head or in your kitchens lately.  I always learn so much from your links and comments, and hopefully you feel the same each week.  :)

In case this is your first time, please read the Real Food Wednesday rules and brush up on your blog carnival etiquette before adding your link.  Remember if you don’t have a blog, leave your tips or recipes or whatever in the comments.

Sorry to be a broken record on this part, but the more you hit that little “retweet” button on the upper right side of this post, and the more you Stumble this and everyone else’s posts, the more traffic for all of us.  Thanks!  (Mention it on your Facebook, too!)

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Comments

  1. says

    Hot on the heels of my Garlic and Ginger Roadkill, I’d like to offer up my Cream of Cruddy Old Vegetable and Souring Milk Soup. I’m not trying to gross anyone out (just think of it as Cream of Sweet Potato and Parsnip Soup with an accent of Roasted Garlic and Parsley). Instead, I’d like to illustrate the point of how much money can be saved by not wasting the food that we buy, even when it starts to look less than perfect.

  2. says

    Hi Kelly, my contribution this week is about the interview done by Bigthink with Nina Planck. It’s so great to see more and more outlets covering topics like this and with smart writers and spokespeople for real food. Go Nina, and go sustainability! Thanks for hosting RFW! :)

  3. says

    I just discovered your site through your interview with Jimmy Moore. And I love it! I’m really just getting familiar with eating “Real Food” but loving it already. My contribution this week is a Pizza Omelette made with farm fresh eggs, butter, and cheese.

  4. says

    Thanks again for hosting, Kelly! I’ve given my recipe for chicken pot pie and I’m giving a shout-out to Cheeseslave who’s pie crust recipe I use. It’s the best!

  5. says

    Hi, Kelly.
    I found yet more bad news about high-fructose corn syrup (which is in thousands of food products). Recent studies show HFCS causes much greater weight gain than table sugar (sucrose). Now, if we could just get it out of school lunches!

  6. says

    oops, can you tell I just woke up? I meant to title my post “Fiber vs. Flora” (not Fiber vs. Florida!). All the typical anti-cellulite diets recommend high amounts of fiber to keep things moving along. I haven’t read one cellulite book that mentions the importance of developing a healthy intestinal flora for the digestive system. Maybe this is one of the reasons most experts don’t think you can treat cellulite through diet alone.

  7. says

    One of my all time fav snacks are banana fritters. This recipe I made for the first time over the weekend with almond flour instead .. and I liked it MUCH better than wheat flour. The bananas and almond flavors go very well together! Enjoy!

    Sarah, The Healthy Home Economist

  8. says

    My blog is called Spoonfed: Raising kids to think about the food they eat. This post is about the phrase “picky eater” and how it’s become an excuse for not feeding kids real food. I also offer links to some kid-feeding resources that I think get it right.

  9. Kelly says

    Nothing to contribute – just a big thank you to you, Kelly, and all the linky-ed friends… I learn so much from ya’ll!!! :)

  10. says

    Its a great hump day! I love being a part of Real Food Wednesday! Having a slice of my sourdough bread as I read the other links and it makes me so happy to know others are loving real food just like me!

  11. says

    Since I am dealing with outdoor allergy issues this week (along with a lot of my colleagues), I am looking for stories about healing allergy issues along with any home remedies. Anything to keep me from being chained to the antihistamines!

  12. says

    Love these Real Food Wednesdays! I submitted my Bruschetta recipe. So yummy…and easy! My friends down here in the south call it ‘Maters ‘n’ Bread’!! My northern friends think that is just hysterical!

  13. says

    I am giving away a jar of our very own handcrafted Birch Syrup!
    This stuff is super yummy, and twice the work to make, compared to Maple syrup.
    Come on over and check it out.
    We have jars for sale as well!!!!!!

  14. says

    I posted a recipe for gratin dauphinois – potatoes roasted in milk/cream/half-and-half. So good!

    Thanks, as always, for hosting this, Kelly!

  15. Pamela says

    My recent whole food breakfast creation for hot days when we just can’t eat oatmeal: Mix about 2 cups soaked, cooked quinoa with 1 1/2 cups raw grated carrot and about 1/2 cup raisins and toss with 2-3 tbsp raw apple cider vinegar. Store in the fridge. At breakfast time take about 1 cup of this mixture and add a few heaping tablespoons of unsweetened shredded coconut and mix it in with about 1/3 cup of homemade whole milk yogurt. You can add more coconut or a drizzle of maple syrup if you want it sweeter. Sliced banana or other tropical fruit is great on top, or berries if that’s what you have on hand! The flavor of this melange reminds me a bit of that terrible Ambrosia Salad made with marshmallow fluff, coconut, pineapple, and oranges but this is a lot healthier!

  16. says

    Today I’m reporting on my benefits during the milk diet on PMS. I used to be a chocolate-craving, weeping disaster during that time of the month, but things have improved since going on the milk diet!

  17. says

    The recipe is for cabbage tonic – used as a replacement for whey for those of us who don’t tolerate dairy. Even raw.

    The post is about integrating health changes with love.

    Enjoy! Thanks for hosting, Kelly!

  18. says

    Wow! Hardly anyone has entered to win our homemade Birch Syrup!
    This stuff is as good as, if not better then, Maple syrup!
    Hurry on over and leave a comment!
    Paula

  19. says

    I’m linking up to a chicken dish that looks fancy but is super easy to make. Balsamic chicken with sweet mushroom gravy. My recipe is gluten free, but you can substitute the sweet white rice flour for regular white flour.

  20. says

    Today I shared about an experience I had when we tried to begin incubating eggs for the first time, and reflected on how easy it is to make someone feel stupid for assuming they have knowledge they don’t have. It got me thinking about how easy that is to do to someone, and how careful I need to be when talking about real food benefits and preparation techniques to be truly helpful. That means really respecting and appreciating where someone is coming from.

  21. says

    I love this! I found this site through Spoonfed, my friend Christina’s blog. It prompted me to get involved right away. I wrote about my experience with my local CSA.

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