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Fight Back Friday July 25th

Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

Grilled Halloumi & Chicken Kebobs

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Nothing beats some simple grilled skewers on a sunny summer day.  These skewers have a unique little twist though… they have cheese.  Yep, cheese.  If you’ve never had halloumi, you’re in for a real treat…

Halloumi is a cheese originally from the Cyprus area, though now is popular all throughout the Middle East.  It’s a tough to describe, but once you’ve had it, you’ll never forget.  It’s firm in texture, but tastes similar to mozzarella.

A weird marriage to imagine, I know.

The best thing about halloumi is that it doesn’t change its shape when cooked, so it’s a perfect cheese for grilling, cooking, flambéing, etc.  It will keep it’s form, but will develop this golden crispy exterior… so good.  Slightly salty, but subtle still. See, it’s tough to explain… guess you’ll just have to try.  ;)

How to Make Delicious Milk Kefir

How to Make Milk Kefir

Last week my six-year-old was writing to his Grandpa and gave him the latest updates from our homestead. He liked sleeping in the new cabin… his baby sister might start crawling soon… and Mama’s fermenting something.

All of that is true, and that last update is a daily occurrence around here these days.

Every day I take one or two quarts of goat milk fetched from down the dirt road by my boys, and make milk kefir in about four minutes. Yes, it’s that simple. I’ve already basically written a love letter to milk kefir for its wonderful health benefits, its ease of preparation, and its sustainable addition to my kitchen; so I’ll spare you the gushing.

What I do want to share with you is how to make this lovely cultured dairy product, and how just one simple change to the way I made it had me willingly eating it every day after years of resisting my poorly-made kefir.

Fight Back Friday July 18th

Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
Food Renegade June Giveaway