Real Food Wednesday 7/14/10

RealFoodWednesdays

It’s that crazy time of the week where you entice us with your links and comments to go check out your blogs and your great REAL FOOD tips and ideas!  (If you’re a blogger, you’ll draw some good traffic to your site…)

What to remember:

  1. A link back to this post please. (Blog carnival etiquette you know!)
  2. Retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!
  3. Don’t have a blog?  We still want to hear from you!  Please leave your tips or recipes in the comments.

disclaimer-disclosure

Comments

  1. says

    I am really enjoying getting to know a lot of the real food bloggers online. Today, I share something that has been weighing on my mind. I want to be honest with you all and honest with myself. So, here is my “Real Food Disclaimer.” If you stop by, please leave a comment, sharing your thoughts. I’d love to get to know each of you all better and learn from you. Thanks!

    • says

      yeah you are right and I get used to it. . .This help me to write more eventhough my blog is not too personal because some of my friends share there ideas and thoughts but still It keeps me alive each day. I love my blog, it’s my newest baby and it’s all about general health. Where you can find lots of information and general issues. If you want yo stop by just leave a comment. I have to say that I am really enjoying your articles. There is a lot of good information here. I will be coming back soon for some more reading.

      Thanks, Kelly

  2. says

    Whew, I’m glad it’s Wednesday, it’s been a long hot week already. At least I can look forward to reading all of the great recipes here. This week, I’ve got a little summer gem which can be made with some of the season’s finest – tomatoes, canteloupe, and basil. The soup is served chilled, and is mildly sweet, but not overbearing – perfect for eating on the hottest days.

  3. says

    Coconut M&Ms in limited release play upon two foods that are honestly very good for us. Sadly, what’s in the little packages isn’t real food. But I share a couple good alternatives if coconut and chocolate get your mouth watering!

  4. says

    LOL i sit here waiting patiently and hit refresh and refresh and bam, tons of links ahead of me! Kel, you have infected me with your be the first poster mentality! LMAO!!! My article today is based on YOUR posting the trailer to the movie food matters and it made me realize I had seen a GREAT interview with my favorite foodie hearthrob Mark Bittman on His book Food Matters. So please check it out, especially if you are relatively new to real food! :) Thanks as always Kel for sharing the real food love with us! Alex

  5. says

    My post this week is about Chaffin Family Orchards, a truly sustainable farm which uses no chemicals, yet produces a wonderful variety of superb fruit, grassfed meat, and a wonderful olive oil.

  6. says

    Matt Stone and I paired up this week and did a great Q and A about meal spacing and intermittent fasting. Which is ideal, 3 or 6 meals per day? What’s the difference? Is intermittent fasting safe? We get into the hormonal mechanisms behind meal frequency so we can see how it really affects the body.

  7. says

    My first time participating!! Tomato and Zucchini pasta is a great way to use up the mountains of tomatoes and zucchini we get right about now.

  8. says

    Hi Kelly,

    Thanks for hosting Realfood Wednesday! I ask a question today about holidays and realfood. Should we just relax and eat what everyone brings or should we stick to our guns and try to stay away from junk?

  9. Sally says

    Tangy Lemon Raspberry Scones – made with sprouted wheat flour:

    Have ready the zest of one lemon (should equal 1 T plus 1 tsp, if not zest another lemon) and 2 T melted butter.

    Mix together 1 tsp of the lemon zest and 1 T of sugar (evaporated cane juice). Set aside for topping the scones.

    Mix together:
    2 C sprouted wheat flour
    1/4 C sugar (evaporated cane juice)
    1 T aluminim free baking powder
    1 T lemon zest
    Mix until blended then add 1 C frozen/fresh raspberries.
    Mix gently then add 1 1/4 C cream.
    Mix gently and pour out onto lightly floured surface.
    Form into a flat round and cut into 8 wedges.
    Space evenly on buttered baking sheet. Brush with the melted butter and sprinkle withthe lemon zest and sugar mixture.
    Bake at 350 for 30 minutes.
    Enjoy!

  10. says

    I am sharing my second post on nuts nutrition. People love nuts, but they should be consumed only as a snack or as a topping to other foods.

    A lot of people like almond four. I have never purchased almond flour and I am not sure when I will. The omega 6 content in nuts is just too high. Read my post to decide for yourself which nuts you should eat and which ones you should avoid. I go through the final 5 in this post while I covered the top 4 in part 1.

    Enjoy!

  11. says

    This week I share a recipe for a rise-to-top blackberry cobbler, made with berries that weren’t being eaten fast enough. It’s a flexible recipe and can be adapted to most sweeteners. Thanks Kelly!

  12. says

    I linked a post to the two kinds of dolmades I made this week, a variation with collard greens and bulgur, and a vegetarian variation making use of fresh grape leaves from my backyard.

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