Real Food Wednesday 6/22/11

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. 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, 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

    I’m still going crazy for one of my new all-time favorite forages – wild garlic. Now I’m looking for great ways to enjoy that flavor all year long, and am sharing recipes for wild garlic pickles and wild garlic butter (which freezes very well). Can you imagine a better companions for deep-winter slow-roasted meat dishes? But both of these recipes also pair well with all of your summer favorites – grilled meat, freshly picked veg, corn on the cob, quinoa, etc.

  2. says

    I cracked open the archives today revising a few posts and came across this oldy but goody about a grass fed elk bratwurst that I had discovered at a farmers market… so what does one do with a wild rice elk brat.. make a super duper yummy wild rice elk bratwurst omelet with toasted sesame seeds! Man -o man if it wasn’t after midnight I’d run down me some of that right now. Hmmm I wonder what’s in the fridge? :)

  3. says

    Hi Kelly,
    I shared my GF Coconut Pecan Drop Cookies with a video and two articles: one is a call for non toxic mosquito repellent and I hope folks will share with wisdom.

  4. says

    I’m sharing a seasonal recipe with arugula, and two articles: one on foraging for wild chamomile and the other questions what it means to eat a balanced diet. Thanks for hosting.

  5. says

    I’m sharing a recipe for chicken strips made with sprouted wheat bread crumbs and cooked in coconut oil. A kid friendly dinner option that real food moms could approve!

  6. says

    Today I am sharing the three below recipes and a link to a recent newspaper article featuring intentional minimalist (which included four recipes):

    bok choy wraps and lemon balm herbal soda
    zesty baby beet greens
    arugula salad with sassy grilled veggies

    Thank you for hosting Kelly….happy cooking! Cheers-Kristin

  7. says

    I make pemmican for our emergency food storage. In this post I share how I do it, plus several tips to make it an even easier process.

  8. says

    Oops. I posted the name of my blog but not what I was linking! I don’t think I can undo. I linked to a Real Food Menu Plan that I put together for what I’m cooking this week.

  9. Carissa says

    Hi Kelly,

    I’m not so sure that “Cassi’s Carrot Cake” (number 39) can be considered “real food.” Yes, the recipe uses butter, but it is still a conventional recipe, not even incorporating soaked flour. And yikes — the sugar content!

  10. says

    I’m sharing my haul from the local farmer’s marked and the lovely omelet made with real butter and pastured eggs and veggies. Yum!

  11. says

    I shared Day 3 of my 40 Hour Work Week Challenge, in which I try to only cook and do housework during the hours a teacher (my future profession) would not be working. Days 1 & 2 were pretty easy, but I really hit a wall with Day 3 (yesterday). And Day 4 (today!) is shaping up to be just as hard! I’m hoping to be fully back on the wagon by tomorrow so I can finish up the week strong!

    Thanks for hosting, Kelly!

  12. says

    And finally, information on the LDS Holistic Living Conference. Even if you aren’t able to attend, most of the speakers are being recorded and the downloads are available for purchase as are the handouts from the classes. :)

  13. says

    I shared a link to a post about an ALLocal Dinner I recently attended to benefit the Sustainable business Network of Greater Boston. Every ingredient was sourced locally and the result was a delicious 5 course meal that should serve as great inspiration to anyone trying to eat local! Thanks for hosting, Kelly!

  14. says

    Hi,
    I’m sharing with you my recipe for sourdough oatmeal cookies, make them big & they are like scones, or just pour it into a pan and make a snack cake. One of my favorite cookie recipes right now!

    Lisa

  15. says

    Thanks for hosting yet again, Kelly! I am wrapping up a mini-series on the food desert. I went shopping at Save-A-Lot and found some great foodie options for the urban poor. Drop by and see what I found. I will def be checking out these other entries tonight when the kids are in bed.

  16. says

    I’m linking up a recipe I made for our CSA pick-up this week to help members learn what to do with garlic scapes. It’s a very flavorful white bean dip that I served with homemade crackers. Thanks for hosting, Kelly!

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