Oh, real food. How I love you! It seems like I’ve been on this real food journey forever but it was really only about five years ago that I first read Nourishing Traditions, which changed my diet, my viewpoint and my life from then on. I’ve since read dozens of other books, cookbooks, and scientific literature, immersed myself in blogs, watched documentaries, listened to seminars, experimented on myself with recipes and foods, and even begun my journey to become a holistic health coach. One of the big ideas from Nourishing Traditions that has stuck with me is the health benefits of lacto-fermented foods. When I first started blogging I even made a fermented food a day, for a whole week once! But unfortunately, realized that some of them didn’t quite [... To read more, click here ...]
Thanksgiving is just over a week away! Here’s a few of our family’s favorite recipes you want to make sure not to forget! How to High Heat Roast a Turkey Perfect Pie Crust Chocolate Pecan Tart Deep Dish Sweet Potato Pecan Pie Healthy Green Bean Casserole Three Cheese Twice Baked Cauliflower Casserole Spiced Apple Cider in the Crock Pot and for something light, bright, and seasonal, try my Avocado & Grapefruit Salad with Toasted Walnuts And, if this is your first time hosting Thanksgiving dinner, check out my Thanksgiving prep schedule! And for the leftovers? May I suggest trying out my Buffalo Chicken (Turkey?) Dip for football watching over the weekend, which goes great with Three Cheese Fondue with Caramelized Onions, or for a healthier treat, try Green Chile Turkey [... To read more, click here ...]
You know what’s great about buying organic produce? The ability to save the seeds and know that they are going to grow. Especially when buying varieties that might not be commonly grown in your area and the seed is not as available. Recently I picked up an organic Red Kuri Squash at our local Whole Foods. In France, Red Kuri Squash is is called potimarron – poti for pumpkin (potiron) and Marron for chestnut. When cooked, Red Kuri Squash tastes like a pleasant combination of the two. What’s especially neat about the Red Kuri Squash is that the skin is edible. No having to roast the squash first then spoon out it’s inner from it’s shell, no having to meticulously peel thick skin (I’m talking to you, butternut squash) with [... To read more, click here ...]
