I’m excited to announce that I am participating in today’s Real Food Face-Off hosted by Katie at Kitchen Stewardship! I answered a list of various questions about my opinions and practices on real food that Katie posed and she chose several of them to compare with another real food blogger, Ann Marie of Cheeseslave. I’ve actually been a reader of Cheeseslave for over a year and wish I’d had the opportunity to meet her when we lived in the same city, but I had just discovered her blog before I moved to Nebraska! I’m sure that we passed each other at the local Farmer’s Markets, and I always enjoy seeing my old stomping grounds in the photos on her blog. Cheeseslave is a co-host of Real Food Wednesday, which I’m [... To read more, click here ...]
When starting to cook in a more nourishing manner, I started out by making lacto-fermented foods, changing the type of fats I bought and used, and began to cook with more unrefined sugars and whole grains. But there were still those staples that I unthinkingly bought at the store each week. Bread. Crackers. Yogurt. Condiments. But after a while, I became a bit uncomfortable purchasing some of these items. I read the labels. I found it was really hard to find a truly whole grain cracker for my toddler to snack on, and if I could, it was made with oils I didn’t like or had preservatives or artificial colors I wasn’t comfortable serving to my two year old. I thought, I’m comfortable making gourmet meals, why am I still [... To read more, click here ...]
I am not one to dissect my food. I don’t like making my dinner table political nor thinking about my food in terms of micronutrients, macronutrients nor carbon footprint size. I just want it to taste good and nourish the bodies of my family. Granted, I agree that the more local your food, the better. It is picked when ripe, eaten closer to the time of picking which means there are more vitamins, minerals and nutrients in it, plus you are helping out your neighbors. I agree, that it is important to eat foods in season, if possible. If you’re going to eat grains, it is best for them to be whole, and possibly soaked. I like using a wild yeast. But you’re still going to find bananas in my [... To read more, click here ...]
This recipe was a happy accident. Inspired by a recipe for Multi-Grain Struan in Peter Reinhart’s Whole Grain Breads, along with a recent recipe from Leila, I started to experiment. I thought what I was making would make a lovely, crusty rustic bread but instead found myself excitedly eating the softest, multi-grain bread I’d ever made. The crust was lovely, the inside was spongy, perfect for sandwiches. I made it again today, this time writing down the details, and in loaf form, and again, success! John loved this with peanut butter and bananas (his favorite sandwich at the moment) and T. loved it as a late night dinner with leftover shredded pork and homemade barbecue sauce. Yum. I was very happy to find the bread hold together much better than [... To read more, click here ...]
This is one of those recipes that you start out with just an idea of a taste combination you want while you’re making dinner. You fiddle around with it, change your mind once or twice and, when it’s done and you taste it, you want to immediately write it down while it’s fresh in your head because it was the best dish ever. Ever. This is the best green bean recipe I’ve ever tasted. Seriously. You need to try it right now. It is a simple way to enjoy the bounty of summer and I always have all of the ingredients in the fridge and pantry to whip up a batch when it is green bean and tomato season. Enjoy! Green Beans with Balsamic Tomatoes, Bacon and Basilserves four Four [... To read more, click here ...]
