Real Food Wednesday 8/24/2011

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.)


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? 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, meat substitutes, 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!



  1. says

    I like to share how I make real food realistic with a toddler in my section called Food Prep. I’ve posted my no-fry refried pinto beans recipe. Hope you like it.

  2. says

    Hi, the grapes aren’t yet ripe in my area, so I’ve been playing with unripe grapes. Would you believe that they make a very interesting salad dressing – at once fruity and mildly tart, and utterly delicous?! You’ve gotta try this one!

  3. says

    Been out of the loop with blogging and such, back now. Sharing Beet Kvass today that I posted a few days back. A better lacto fermented version than Nourishing Traditions recipe.

  4. says

    Hi Kelly. I posted two recipes – Shrimp Pad Thai and Coconut Chicken Adobo. We eat a lot of Asian food in our family. :)
    I also posted a lesson that I am learning about gratitude . . . .Hope you had a great vacay! Followed your comments on Twitter. Looks like fun!

  5. says

    Thank you for hosting, Kelly!

    I have shared four farm-to-table summer recipes:

    strawberry bliss smoothie (raw, vegan)
    cucumber and avocado soup (raw, vegan)
    broccoletti & beans salad (vegan)
    basil omelette with turnips and kale

    Happy seasonal cooking!

  6. says

    I’m sharing a yummy Spanish Squash recipe that I recently discovered. Not only is it tasty, but it’s also GAPS-friendly! It’s a perfect replacement for Spanish Rice for those that have gone grain-free.

  7. says

    I’m sharing a recipe for an easy, cozy, organic dinner: Kitchen Sink Orecchiette. The perfect comfort food with the brightness of fresh summer flavors. Cook, eat, and enjoy these last sweet days of summer!

  8. says

    **Kelly, this is the first time I’m participating and accidentally entered my blog name rather than the recipe title, so I ended up posting twice. Please feel free to remove #52. I think I’ve got the hang of it now! And thank you for offering such a fun forum to participate in!

  9. says

    I left two recipes today! One is for my first attempt at Homemade Granola, which came out delicious. The other is for Quinoa Stuffed Zucchini. It’s the perfect way to use that overgrown zucchini from the garden and is delicious two ways. I’ve included variations for Italian and Mexican versions of it and encourage you to get creative and use this healthy stuffing to stuff tomatoes, peppers, and anything else you fancy stuffing! Thanks for hosting, Kelly!

  10. says

    I submitted my post on the latest lacto-fermentation project I did – 2 pints of fermented carrots and radishes, with the addition of chipotle peppers! It’s delicious. Thanks for hosting, Kelly!

  11. says

    After our neighbors gave us tons of zucchini from their garden, I’ve been thinking up ways to use it all! This frittata took care of some of it :)


  12. says

    Hi Everyone!
    Summer is a time for parties and today I’ve posted a great recipe for Zucchini Hummus. It makes a great dip for parties, or for just snacking in front of the TV.
    Thanks Kelly for hosting this wonderful blog carnival! You’re the best!


  13. says

    Thanks for hosting, Kelly. Today I linked up a post on The Natural Canning Resource Book, which is a wonderful resource for those interested in using less refined sugars for canning and more environmentally friendly options in the kitchen.

  14. says

    Wow, this place is jumpin this week! Thanks for hosting, Kelly! This week I am focusing on homeschooling (yes, I know not everybody does) and traditional eating. I am talking about breakfast today and how to get the morning started when you are making sure they eat nourishing food and you have to get the table cleared for Math. Hope to see you there!

  15. says

    Oops! I think I messed up. First time linking up here. I linked “Roasted Summer Vegetables” but it came up as my “name”. Sorry about that. Hope it’s not a problem. I will try to do better next time. This is a great carnival. I can’t wait to look through all the great recipes.

    Thanks for the opportunity!

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