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Real Food Wednesday 7/6/11

July 6, 2011 · 83 comments

It is 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 are new and want to learn more about this blog carnival.) Remember, if you are 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 is not easy for me to catch them all on my own, and I would really like everyone to play fair, so if you see any posts that do not 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!

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  • { 53 comments… read them below or add one }

    1 Emily July 4, 2011 at 12:58 am

    This week, I’m sharing my story about an unsuspecting little GMO you might not be aware of — and it’s from my own backyard! The tale of the genetically modified Hawaiian papaya, and what you can do to avoid it, at Butter Believer. :) Thanks for hosting, Kelly!

    Reply

    2 Brandis @ Crunchy Thrify Cool July 4, 2011 at 2:18 am

    I messed up the title in my link, but my post is about a kitchen tool I can’t live without with all my real food cooking- a cambro (or that’s what I call it, I have no idea what they would really be called (large rubbermaid container?).

    Reply

    3 Michael July 4, 2011 at 4:11 am

    A look at one of the few true supefoods that are animal based – pemmican.

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    4 Andra July 4, 2011 at 7:51 am

    Farmer’s market hits and tips.

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    5 One Wellness July 4, 2011 at 9:01 am

    Kids love chicken nuggets, but processed varieties contain many toxic chemicals. Try my Quick Chicken Strips #8 for a tasty homemade alternative that will make the whole family happy!!

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    6 OurWholeFoodJourney July 6, 2011 at 12:46 am

    This weeks link is about how easy it is for kids to make whole foods! I present my 11 y/o son making homemade Alfredo Sauce. It is a truly simple recipe easily made with whole foods! Check it out :D

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    7 Laurie July 6, 2011 at 12:57 am

    Thanks for hosting! I’m sharing cheesy garlic sourdough crackers – there’s a batch fermenting in the kitchen right now. :-)

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    8 Lori @ Laurel of Leaves July 6, 2011 at 1:35 am

    I’ve shared a quintessentially Kiwi dish this week. My Minty Pea Puree is ‘Kiwi As’ ;)

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    9 Self Sagacity July 6, 2011 at 3:43 am

    Sorry, the first link didn’t work out, the second one is correct. Have a great Wednesday.

    Reply

    10 Jill July 6, 2011 at 6:14 am

    HI Kelly,
    I shared my Walnut Vegetable Dip and two articles I hope you enjoy. I also shared the link to my cod liver oil giveaway — hope that is OK.

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    11 Soli @ I Believe In Butter July 6, 2011 at 6:52 am

    Happy Wednesday all! This week I present another vegetable you might not be familiar with, but tastes great! Kohlrabi.

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    12 lydia July 6, 2011 at 7:03 am

    Hey All! Had to hash out my beef with sugary drinks and provide alternate ideas for summer refreshment!!

    Reply

    13 kate July 6, 2011 at 7:29 am

    I shared my “recipe” for one ingredient banana “ice cream.” Kid friendly!

    Reply

    14 the intentional minimalist July 6, 2011 at 8:34 am

    This week I am sharing a gluten and milk free farm-to-table lime-mint crepes with strawberry-rhubarb sauce. Thank you for hosting!

    Happy cooking!

    Reply

    15 Beth July 6, 2011 at 8:37 am

    I’ve been trying to make real food for my family without a complete kitchen and without all of my pantry/food items on a budget. I posted my quiche in hopes that it will help others see that you can make real food even in the middle of transitions.

    Reply

    16 Lori @ lorisfoodandotherstuff.com July 6, 2011 at 8:38 am

    I added a basic chicken soup recipe! I’ve been trying to find one for a long time and I finally just made my own up. It’s pretty good even when it’s hot!

    Thanks for hosting this!!!
    lori@lorisfoodandotherstuff.com

    Reply

    17 Sarah Smith July 6, 2011 at 8:55 am

    I shared recipes for crispy almond pancakes, balanced breakfast shake. and a constipation remedy. Thanks!

    Reply

    18 Jenny July 6, 2011 at 9:24 am

    Sharing my “new to me” recipe for Watermelon Cucumber salad….wonderfully refreshing!

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    19 dani July 6, 2011 at 9:29 am

    Linked up to grain free onion rings. Thanks!

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    20 charity dasenbrock July 6, 2011 at 9:36 am

    Yesterday was #pieday around the internet so I posted a recipe for what I called Carnivore Cottage Pie – veggies sauteed in bacon fat, a layer of pate, and turkey sausage and greens, surrounded by two layers of buttery almond flour crust. I forgot the eggs but it was yummy.

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    21 Ashley July 6, 2011 at 10:33 am

    This week I changed up my usual method for making sprouted grain crackers, and they turned out better!

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    22 Megh July 6, 2011 at 10:40 am

    Thanks for doing such good work hosting, as always! I’ve contributed the third in a series I’m working on re: the GAPS intro diet.

    Reply

    23 Primal Toad July 6, 2011 at 11:11 am

    I am linking to a Low Carb Chocolate Almond Smoothie Recipe. Enjoy!

    Reply

    24 Melissa @ Dyno-mom July 6, 2011 at 2:02 pm

    Hi again, Kelly, thanks for hosting, as always. We went to a funeral yesterday for a victim of the SAD. It was a reminder to be a little more vigiliant about my family’s diet and our activity.

    Reply

    25 Emily July 6, 2011 at 2:13 pm

    My recipe may seem like a no-brainer to some, but I think others will be more inclined to retry grass-fed beef. :)

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    26 Colleen July 6, 2011 at 2:55 pm

    I really love stopping by on Wednesdays to see new recipes and ideas, but I get frustrated that so many of the links are from people who, while they may be cooking from scratch, are still using “bad” ingredients like vegetable oil, white sugar, low fat milk, etc. I understand the not using prepackaged foods, but have they even read anything on this blog?

    While I’m all for free speech, perhaps there is a better forum for those recipes than here. Just my 2 cents.

    Reply

    27 KitchenKop July 6, 2011 at 3:10 pm

    I don’t always have time to go through them all, please email me if you see some that are really bad!

    Kelly

    Reply

    28 Colleen July 6, 2011 at 4:42 pm

    Hey Kelly! Will do! There’s no way you could have time to read them all. Appreciate all that you do! :)

    Reply

    29 Jenny July 6, 2011 at 3:49 pm

    Everyone’s definition of real food is a little different. This may be due to being in a different part of their own journey or specific individual health issues. Learn to substitute with your preferred ingredients.

    Some people won’t eat soy, but will eat any other kind of bean. Some people like whole grains, some people some people don’t eat grains at all.

    Reply

    30 Colleen July 6, 2011 at 4:44 pm

    Jenny: While I agree with you about the definition of real food, vegetable oils (canola and soy in particular) and white refined sugar are NOT real foods by anyone’s definition. And not every recipe can be modified as substituting almond and coconut flours and succant and rapadura for other sweeteners can have very different results.

    Reply

    31 Kathryn July 7, 2011 at 12:39 am

    I agree with Colleen, sometimes I get confused at some of the recipes posted because they contain ingredients that you won’t find in my cupboard.
    I have another question though, what are your thoughts on Soy sauce?

    Reply

    32 KitchenKop July 7, 2011 at 1:32 am

    Kathryn,

    As I mentioned to Colleen, if you see a recipe that’s *really* bad, please let me know. For some, though, I know we’re all on a journey, so I try not to be TOO hard-core about it. It’s the blatantly bad ones that show they don’t even read my site (and often don’t link back either) that really are asking to get deleted!

    On the soy sauce, *fermented* soy sauce is good, but otherwise I’d avoid it if I were you. Hope that helps!

    Kelly

    Reply

    33 Christina @ Spoonfed July 6, 2011 at 3:11 pm

    Posting this week about the long-overdue veg garden we planted, thanks largely to my daughter (and her American Girl doll).

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    34 Lisa @ Real Food Digest July 6, 2011 at 5:27 pm

    Thanks for hosting Kelly!
    I’m linking to a homemade, dairy-free Nutella recipe after my kids asked for a Nutella sandwich. Amazing how they know about all the processed stuff out there that I never buy – they must be eyeing their friend’s nutella sandwiches at school!
    This recipe has just 3 ingredients and if you already have nut butter in the pantry of fridge prep time is less than 2 minutes!

    Reply

    35 Roxanne - TheHolisticMama July 6, 2011 at 5:55 pm

    This week I posted some information on a diary free diets and allergies. I’d love to get your feedback. Thanks!

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    36 Allie {@ This Precious Life} July 6, 2011 at 6:34 pm

    I shared my first experience with lacto-fermenting. Yummy salsa from Nourishing Traditions! :)

    Reply

    37 Dori July 7, 2011 at 2:30 am

    Thanks for having us Kelly!
    Today I’m sharing a recipe that details how to make crispy seeds & nuts (there are details on flax, pumpkin, sesame, & sunflower seeds; almonds, cashews hazelnuts, pecans, & walnuts).
    Have a great week-

    Reply

    38 Wendy Peck July 7, 2011 at 2:57 am

    I am late on this one, but shared the development process for a Pear and Blue Cheese “Pizza.” (Bonus in the article is a recipe link for a similar sandwich made with strawberries, sharp cheese and basil.)

    Reply

    39 KitchenKop July 7, 2011 at 11:25 am

    Hi Wendy,
    This looks delicious, but I’m curious, why the “light” cream cheese in the recipe?? Remember dairy fats are healthy fats. :)
    Kelly

    Reply

    40 Wendy Peck July 7, 2011 at 2:22 pm

    Kelly: I make my choices based on a complex set of personal needs and tastes. I think that is the only way to make those choices, and why we must be careful not to assume that what is right for us, is the only right way for others. I choose to use light cream cheese because I do not need the fat, and it is a good trade-off for me between taste and pure calories. It is an informed choice, and anyone is free to substitute whatever form of cream cheese fits with their beliefs and dietary needs.

    I picked up the comment above about restricting participation to a very narrow definition of “real” ingredients. That is a very dangerous edge to walk, and in my opinion, narrowing the field to only what is holy and proper at this time (because it will change by next year) is one of the reasons that real cooking is not more common.

    I’m not offended. God knows I have seen many “perfect” ways to eat come and go (five years ago you would have been crucified for using full-fat cream cheese). I raised my three kids on real food, a lot of it organically home-grown, long before the current trend began (my baby is 27). I made everything from scratch, including all baked goods, cream cheese, yogurt, tofu, almost every condiment we ate, even some cheese. I was considered a “nut” then. I’m certainly not going to miss a beat if my choices are questioned now.

    My goal for my blog is to reach out to those who are trying to eat well, but don’t know how. I am happy if my readers do one or two things each week to move them to a diet filled with ingredients not packages. For me, the issue is replacing packaged, or pre-prepared food, with home-prepared food. Don’t you worry that questioning whether a tablespoon of cream cheese is the “right” type when the other ingredients are fresh fruit, cheese, nuts, fresh basil and locally-made pita bread might discourage someone who wants to learn to eat better?

    Reply

    41 Colleen July 7, 2011 at 2:44 pm

    Wendy:

    Everyone is certainly free to choose. I just think that when people are new to eating real food, it becomes difficult to decipher what to follow. In this case, anyone reading Kelly’s site could easily get confused when recipes are submitted that are contrary to WAPF and what Kelly believes in. While I believe in freedom of speech, I also believe that we should be true to Kelly and her way of eating when submitting recipes, suggestions, etc. And if that means leaving the words low-fat out a recipe, than we should be willing to comply.

    Goodness knows there have been hundreds of lies told to us by big government over the years and we as human being are now paying the price. And whether you choose to eat low-fat cream cheese or full-fat cream cheese is your choice, but Kelly would not be who she is and supporting what she believes in if she didn’t question it. Everything she does is with the health of her family and us in mind.

    Reply

    42 Wendy Peck July 7, 2011 at 3:57 pm

    Colleen: I was not aware that the word light could cause such consequences, especially considering I was sharing a link to my blog, not writing specifically for this one.

    However, I respect Kelly’s right to control the content on her blog. Please just remove the link to my post, and I will remove the link from mine.

    Since my blog is all about acceptance of what someone can do within their own diet/budget/beliefs, and moving that point forward, I don’t think this discussion is a good fit for my blog.

    Kelly, I think you have an excellent blog and are helping with the movement towards better food for families. This exchange has confirmed my belief that mine is also needed. This real food world can be a scary place. Someone needs to do the “come as you are” version, and that is what I am trying to do.

    Reply

    43 Michael July 7, 2011 at 5:10 pm

    I am as real food as they come, and I see no problem incorporating light cream cheese into a nutritious diet. Milk that has been skimmed can certainly qualify as real food, and cheese made from such milk would qualify also. It all depends on the source and preparation of the milk and final product.

    I don’t think the real issue is any particular food’s nutrient density, but rather the overall nutrient density of the diet. Just because I might drink skimmed milk (which is still healthy if I skimmed it myself at home to make butter, for example) doesn’t mean my overall diet is lacking in the healthy fats I need, it just means less of those fats will be found in that particular food which may or may not have a bearing on my overall diet.

    I think this is a mistake in the modern health movement to think that every food should or must be eaten “whole.” Rice is a perfect example as traditionally it has almost always been refined, because brown rice does not respond well to your typical soak, and while lacking nutrients white rice is not dangerous when included in an otherwise healthy diet.

    I cover this in greater detail in my article A New Way To Eat Rice Without Soaking (Brown) Or Refining (White)

    Just my .02

    Reply

    44 Dori July 7, 2011 at 5:38 pm

    I agree Michael. Kelly asked why and Wendy replied with a great answer. Please don’t remove the link.

    Reply

    45 Wendy Peck July 7, 2011 at 5:43 pm

    Michael: Interesting points on the rice. Your skim milk comment is relevant to why I use light cream cheese as well as 7% sour cream — because I prefer to take my dairy fat as butter and cream.There is no shortage of butter fat in this body, especially during home-made ice cream season. :)

    Reply

    46 KitchenKop July 7, 2011 at 7:36 pm

    Hey Wendy & all,
    Notice I didn’t remove the link, even before this whole exchange. As I said before, everyone is on their own journey. I was just curious where you were at on the healthy fats thing. While I don’t use “light” anything, those who do but are *informed* about the whole deal are the least of my worries! It’s more those who strip all the healthy fats from their diets (and are getting sicker) that I’m concerned about.
    Kelly

    Reply

    47 Wendy Peck July 7, 2011 at 10:15 pm

    Kelly: I’m sorry. I read the earlier discussion, then put 2 and 2 together and came up with 5 on the “official” response. I think this discussion has turned into one that would be good for my tiny (but growing) number of regular readers, and I have restored the link to this feature.

    I fully agree with you on the fats issue. I have met people who are literally terrified of fat, and that is disturbing and unhealthy. It’s also light years away from a description of me. :)

    In future, I will simply use a reference for the exchange that does not refer to any light, or low-fat product. Most of the articles I write fall into that category, as the two dairy products I discussed here and occasionally light mayo, are the only ones I ever use. I may even write a post about healthy fats for my readers. Since I do use light products occasionally, I think it would be responsible to put my use in context.

    Reply

    48 KitchenKop July 7, 2011 at 10:29 pm

    No need to apologize! :)
    Kelly

    49 Amy July 7, 2011 at 4:19 am

    This week I sahred my version of chicken liver pate – yum!
    All the links are looking fabulous, as always. All the summer posts I am reading are making me jealous, as it’s winter where I live! Can’t wait to get my garden up and running and see some sun again :)

    Reply

    50 Jennifer July 7, 2011 at 2:29 pm

    A little late… but I shared my banana faux ice cream recipe :), and some tips I’ve come up with for making a simple transition into real foods!

    Reply

    51 Deanna July 7, 2011 at 9:40 pm

    Ack. I didn’t realize what kind of link up this was – that it was just the name of the post and the link. *sigh* If you want to remove mine and put it back with the actual food name (not my name), feel free. :)

    Ah, new link-ups. It’s always an adventure.

    Reply

    52 Christy July 11, 2011 at 12:05 pm

    Thank you for Real Food Wednesdays! I just shared two recipes for Pennsylvania Dutch string beans. Hope you enjoy them!

    Reply

    53 Christy July 11, 2011 at 1:10 pm

    I just shared a recipe for garden fresh Russian borscht. It’s one of my favorites — hope you like it, too!

    Reply

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