In the world of homeschooling, the options for Nutrition & Health curricula are down right scary. Everything out there teaches the USDA Food Pyramid’s fear of fats and love of grains. Everything. Never mind that the grains are refined, extruded, denatured constructs of modern engineering. Never mind that the meats come from an inhumane, unsustainable, and unhealthy industrial food supply. Never mind that the dairy is all pasteurized, fortified, and full of antibiotics and pus.

If you’re trying to teach your kids to love Real Food (food that is traditional, old, sustainably and ethically grown or raised, etc.), you won’t find a textbook to support your view. If you’re trying to teach your kids to love saturated fats like butter, coconut oil, and tallow, you won’t find a curriculum that even comes close.

So, for the past six months, I’ve been writing a book just for you. It’s written at a high school (or maybe a mature middle school) level, and covers the same basic topics that are covered in a high school Nutrition & Health course. Only there’s a difference. I’m on your side.

The book’s in the final stages of editing and will be made available to the paying public within the next month or two. You’ll be able to buy it as an e-Book or in a printed version.

But to top it all off, I’m also going to break the book down into a full-fledged online course. So, you’ll have the option of buying the book and creating your own assignments, weekly lesson plans, etc., OR you can enroll your kids in my e-Course and leave all that up to me.

I’ll be discussing more details about it all in the coming months. I just wanted to give you a heads up because if you’re at all like me, you’re already making plans for the next school year.

I can’t wait to make this available to you!

(photo by lenifuzhead)

Liked what you read? You may find these other posts interesting:

1. Fourth Graders Boycott School Lunch
2. It’s the Junk Food Commercials
3. Saturday Morning Leander Farmer’s Market

Welcome to yet another Fight Back Friday! Today we’re 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.

If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work.

Please be courteous and use your BEST blog carnival manners! In the very least, that means remember the two most important things you can do:

1. Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
2. In your post, be sure to link back to this post (not the Food Renegade home page) so that your readers can have access to all the information and encouragement we’ll be sharing.

Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)

If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!

Fight Back Friday Banners

PLEASE NOTE: The smaller banners are also available as badges/buttons for your sites over on my sidebar so that you can sport your Real Food Lovin’ Pride and inspire others to join us in the Real Food Revolution. Just copy the code and paste it into your sidebar. (Again, you don’t have to use them to participate in the carnival.)

Liked what you read? You may find these other posts interesting:

1. Fight Back Friday January 29th
2. Fight Back Friday January 22nd
3. Fight Back Fridays July 10th

A while back, I stumbled onto a little known fact. The PLU codes on produce at your supermarket actually mean things (besides what kind of fruit or veggie it is)! For example, organic produce has a 5-digit PLU code beginning with the number 9. Conventionally raised produce has a 4-digit PLU code, and (wonder of wonders!) genetically modified produce has a 5-digit PLU code beginning with the number 8.

When getting fresh vegetables from local farmers, PLU codes don’t seem all that important. After all, I can just ask the farmer about his growing practices and where he gets his seed from. So, I tucked away this handy bit of knowledge about supermarket produce, thinking I might use it some day.

Then this week, I read an eye-opening article by Jeffrey Smith (the founder of the Institute for Responsible Technology). He says PLU codes don’t reveal the GMO origins of produce. Why? Because they’re optional.

From the Huffington Post article:

Those that run PLU-universe figured that someday some retailer might want to distinguish between a GMO and a non-GMO for price or inventory purposes. So they created a convention of 5 digits starting with an 8, just in case it catches on. But it hasn’t. No one uses that number 8 as far as we can tell. And why would they? Most Americans say they would avoid GMOs if they were labeled.

Some seed companies don’t even want gardeners to know which seed is genetically modified. One company that sells zucchini seeds outfitted with virus genes announced that they would refuse to sell seed packets in Vermont, since the state legislature requires GM seeds to be labeled.

So, there you have it. PLU codes don’t tell you squat about whether produce is genetically modified. Fortunately, the kinds of GMO produce in the U.S. are quite limited: Hawaiian papayas, some zucchini and yellow squash, and corn on the cob. If you don’t buy these organic, they *may* be genetically-modified (or they may not be). If that uncertainty bothers you, stick to the organic label.

(photo by pswansen)

Liked what you read? You may find these other posts interesting:

1. Just Say No To GMOs — Join the No-GMO Challenge
2. Bad News For Big Ag — GMO Crops Don’t Increase Yields
3. On The Road to Being GMO-Free

Now that I’ve rambled about how a good broth can help us adjust our palette away from the Standard American Diet towards Real Food, as well as given a bit of the culinary history of broth and it’s nutritional benefit, I figured it was time to talk about how to make beef broth.

Making broth is surprisingly simple. If you search online, you’ll find a great many recipes out there for how to make beef broth. What you need to know is this: broth can be as simple or as complicated as you want it to be, depending on your goals.

How To Make Beef Broth

Start with cow bones. Any bones will do.

Now, some folks will vilify me for this. After all, the kind of bone you use will determine the nutrient-density of the broth as well as the flavor. For the most nutrient-dense and flavorful broth, you want meaty bones with thick marrow (sometimes marketed as “soup bones” by butchers) mixed in with some cut up hooves, knuckles, or skull.

The hooves, knuckles, and skull will help produce the most gelatin-rich broth that’s full of other good stuff for your joints (like glucosamine and chondroitin). The meaty bones will produce the hearty flavor you love in a good beef broth. But the truth is, just about any bones will provide a lot of healthful minerals (like calcium, magnesium, phosphorous, etc.). So, even if you can’t get your hands on these super nutrient-dense or flavorful bones, don’t fret!

Now, to begin!

Put the meaty bones in a roasting pan in a 350 degree oven until brown. The roasting will create the irresistible flavor and color you expect in a good broth. If you’re using the meaty bones from a roast you’ve already cooked (like a shoulder roast), then feel free to skip this step. Those bones have already experienced the flavor-inducing Maillard reaction necessary for a good broth.

Next put the roasted bones together with the rest of the bones in a stock pot and cover with water. Add a couple of tablespoons of vinegar or lemon juice. The added vinegar or lemon juice will help to draw minerals out of the bones, as well as contribute a subtle flavor that I completely adore in a good broth.

Bring the pot to a boil on the stove top, then reduce heat to maintain a gentle simmer. Eventually, scum will start rising to the top of the broth. Gently scoop this off and discard it. The rising scum contains many unsavory things, and your broth will be prettier and taste better without it.

Let boil for at least 24 hours, adding water as needed. The larger the animal, the longer you’ll want to cook the broth to get the most nutrients out of the bones. With an animal as large as a cow, that means a full day! With an animal as small as a chicken, you can probably get away with 6-8 hours. Fish only need a couple of hours.

If you want to, add vegetables and salt a few hours before you finish. I never cut up fresh vegetables to add to broth. If I have scraps on hand, or vegetables that need a quick end because they’re “starting to turn,” then I use them. If not, I don’t fret. I always add salt to my broths. That’s just a preference of mine. You may choose to do otherwise.

When finished, let the broth cool to room temperature, pick out the large bones, then strain the broth through a wire mesh strainer. Optionally, after the broth is strained you can “condense” it by pouring the strained broth back into your pot and bringing it to a boil to let it reduce further. If using the broth right away (as in a soup), I don’t condense it. If making it to use in later culinary delights, then I do. Again, it’s just a preference. You do what works for you!

Let the broth cool further in a refrigerator or otherwise cold place. After it’s cooled completely, skim the fat off the top and save it for later. That fat is a tasty beef tallow, and you can use it in cooking later. If you don’t want to do this step and *want* an oily broth, then skip it. It won’t hurt anything, but it may make using the broth in some recipes difficult later.

I store condensed broth two ways: first in quart sized freezer storage bags that can lay flat in my freezer. And second, in ice cube trays! The ice cubes of condensed broth are handy for when I just need a smidgen of flavor added to something (steamed rice, veggies, etc.).

How To Use Beef Broth

Now that know how to make beef broth, you’ll want to know how to use it. Here’s my list of favorites:

• Soup ~ This almost goes without saying. Beef broth makes a good base for many soups and stews from cuisines around the world (French Onion Soup, Vietnamese Pho, even plain old Vegetable Soup).
• Drink ~ Drinking plain broth is both tasty and good for you! Drink a cup of it instead of hot tea, and you’ll see what I mean.
• Sauces ~ Reduced broth gets used to make flavorful sauces from around the world (barbecue sauce, Thai red curry sauce, Chinese ginger sauce, au jus, and more).
• Gravies ~ Yum. Who doesn’t love a nice brown gravy poured over their roast beef or hash?
• Extra flavor ~ Steam your vegetables in broth. Steam your rice in broth. Get creative!

Over the next little while, I’ll be posting some of my favorite recipes made using beef broth. Any votes on which ones you’re dying for me to share?

(photo by Island Vittles)

Liked what you read? You may find these other posts interesting:

1. Egg Drop Soup — A Paleo/Primal Recipe
2. Southwest Mussel Chowder
3. America Needs More “Brothals”

It’s always good to announce a winner. I feel like the bearer of such joy. It’s like Christmas.

But another part of me is always a bit disappointed for all the people who didn’t win. That’s why I’m so thankful when a sponsor chooses to end a giveaway with a generous coupon. A good coupon is sort of like winning, too. Isn’t it?

Anyhow, Marilyn at Urban Homemaker has graciously decided to offer you $59.95 off ANY drinking water system in her store! So, that goes for the Aqua Dome as well as the other Multi-Pure systems she sells.

Last week’s winner of the Aqua Dome drinking water system was Susan Rosenberg. Susan, please be sure to contact Marilyn or I within the next 48 hours with your mailing address! Congratulations.

Remember that New York Times article I linked to last week? The one exposing how terrifyingly BAD our nation’s tap water system is?

If you haven’t read the article, you really should. Go read it! You won’t regret it.

And then, while you’re feeling motivated to DO SOMETHING about your own drinking water, why not check out Marilyn’s store and see what drinking water systems she’s made available? After all, $59.95 is a LOT of money to save, and the coupon expires March 6th!

Click Below To Check Out The Urban Homemaker’s Drinking Water Systems:

(Note: If you can’t see the link above, it is because you have ad blocking software enabled or javascript disabled. Please disable your ad blocker to participate in the giveaway, or temporarily allow javascript use for this page.)

Please note that Urban Homemaker is one of my sponsors, and as such I was compensated for hosting this giveaway and sharing this coupon. That said, you can trust that I only accept sponsors whose products I whole-heartedly endorse and believe in.

Liked what you read? You may find these other posts interesting:

1. GIVEAWAY: Aqua Dome Water Purifier ($225 value!)
2. GIVEAWAY Winner & 15% Off Coupon
3. We Have A Winner — And a 10% Off Coupon

Welcome to yet another Fight Back Friday! Today we’re 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.

If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work.

Please be courteous and use your BEST blog carnival manners! In the very least, that means remember the two most important things you can do:

1. Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
2. In your post, be sure to link back to this post (not the Food Renegade home page) so that your readers can have access to all the information and encouragement we’ll be sharing.

Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)

If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!

Today, I’m sharing news about Wyoming’s new Food Freedom Act and thinking on the wisdom/benefits of supporting cottage industry foods. I can’t wait to see what you all share!

Fight Back Friday Banners

PLEASE NOTE: The smaller banners are also available as badges/buttons for your sites over on my sidebar so that you can sport your Real Food Lovin’ Pride and inspire others to join us in the Real Food Revolution. Just copy the code and paste it into your sidebar. (Again, you don’t have to use them to participate in the carnival.)

Powered by… Mister Linky’s Magical Widgets.

Liked what you read? You may find these other posts interesting:

1. Fight Back Friday January 22nd
2. Fight Back Friday March 4th
3. Fight Back Friday January 29th

If you haven’t yet already, don’t forget to enter this week’s Giveaway for an Aqua Dome drinking water purifier worth $225!

Remember the Pennsylvania “Pie Gate”? Little old ladies forbidden to serve homemade pies at a Church Fish Fry?

Well, that sort of thing won’t happen in Wyoming. Last week the state’s House of Representatives passed the Food Freedom Act out of committee in support of cottage industry foods. A similar bill became the law of the land last year, but excluded potentially hazardous foods such as dairy products, canned foods, and sauces from protection as “cottage foods.” This bill would widen the scope what’s considered an exempt “cottage food,” and food-safety advocates are hotly criticizing the expanded definition.

Bill Marler, the lawyer who’s made his livelihood out of representing the victims of food poisoning, calls the legislation “The Bill Marler Full Employment Act.” On his blog, he thanked the bill’s author, Sue Wallis:

Sue, this Bill will be a big help for my struggling business and certainly allow me to spend more time in Wyoming suing those exempt producers, who, unlicensed, uninspected and uncertified are bound to poison their customers. I can also imagine that most of those producers are farmers and ranchers with little or no insurance to cover what can be millions in medical bills for poisoned children – I have always wanted a ranch in Wyoming – perhaps near a ski resort and trout stream? Sue, you are the best.

I, at least, am all for the new legislation. It seems to me like when you buy food directly from the producer (and that producer is a real, live person), you agree to an unspoken contract. If their food harms you, they’ll be responsible for it. If they won’t, then you have the right to sue them in the civil courts for damages. I like this arrangement as it allows for the most liberty to the most people without stifling or costly licensing programs.

According to the Food Freedom Act, its purpose is to:

allow for traditional community social events involving the sale and consumption of home made foods and to encourage the expansion and accessibility of farmers’ markets, roadside stands, ranch, farm and home based sales and producer to end consumer agricultural sales by:

• Promoting the purchase and consumption of fresh and local agricultural products
• Enhancing the agricultural economy
• Encouraging agri-tourism opportunities in Wyoming
• Providing Wyoming citizens with unimpeded access to healthy food from known sources
• Encouraging the expansion and accessibility of farmers’ markets, roadside stands, ranch and farm based sales and direct producer to end consumer agricultural sales.

Sounds like noble goals to me. If only more states would follow suit, then we would actually have a society that would no longer view cooking as a “dangerous” act, that would re-connect people with their food, that would preserve food traditions, and that would promote small farming and cottage industry.

One Year Ago This Week:

• How To Separate Cream From Milk
• 4 Meal Planning Tips For Busy People
  

(photo by cafemama)

Liked what you read? You may find these other posts interesting:

1. HR 2749 Passes With Some Reassuring Language
2. HR 2749 Nearly Passes And Spells The End Of Local Food
3. Food Safety Recalls? Repackage And Redistribute!

In 1908, the Japanese invented monosodium glutamate to enhance food flavors, particularly meat-like flavors. Did you know we actually have glutamate receptors on our tongues? It’s the protein in food that the human body recognizes as meat. With the ability to hydrolize just about any protein to create free glutamic acid, we now had a way to create intense, meat-like flavors without any meat present.

To get those flavors before the invention of MSG, people the world over used bone broths. Now industry had created a way to short cut the lengthy and nourishing process of creating stocks from the bones of beef, chicken, lamb, pork, and fish. They could make food that tasted “just as good” at a fraction of the cost.

But at what cost to our health?

The dangers of MSG have been well documented, and not without cause. MSG really is dangerous for us.

But perhaps even more dangerous than what’s in our food is the shocking realization of what’s missing. Without bone broths, our diets are sadly out of balance. From an article by Sally Fallon:

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons—stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances.

When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese…. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

Aren’t we brilliant? We eliminated one of our primary sources of calcium, as well as many vital nutrients for joint health. Then when we suffer from osteoporosis and arthritis, we assume it’s just because we’re “getting old.” We spend a fortune on medicines and artificial supplements trying to undo the damage.

To top it all off, we replace a nutrient-dense food with a poison.

Back when we used to butcher animals locally and make use of it all in our cooking, hooves, bones, knuckles, carcasses, feet, heads, and tough meat went into the stock pot to create a savory nutrient-dense food that flavored just about everything: gravies, soups, stews, sauces. Now we’ve abandoned the tradition of broth making, opting instead for bullion cubes, dehydrated soup mixes, sauce mixes, and the convenience of fast food.

Today, broth is uncommon in American cuisine. But it’s a vibrant part of most traditional cultures. That’s because the gelatin in broth also helps the body assimilate protein, so you can stretch meat further when you serve it in a meal with a properly made, nutrient-dense bone broth. In the Asian cultures of Japan, Korea, China, and Thailand, mom-and-pop businesses steam up back rooms making broth and sell it on street corners.

This prompted Sally Fallon to write:

What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.

So, you see? What America needs is more brothals!

(photo by jasleen_kaur)

Liked what you read? You may find these other posts interesting:

1. How To Make Beef Broth And Use It Well
2. Re-Cultivating Our Sense of Taste
3. MSG Hides In Alexia Organic Fries

Despite the studies released year after year demonstrating just how dangerous, toxic, and unhealthy our tap water can be, we still keep using it. After all, it’s federally-regulated. Surely that must mean it’s safe? Surely if our local tap water were unsafe, someone in authority would have told us about it? Sadly, no.

Last month, The New York Times ran a feature article exposing the ills of our nation’s tap water system. It made me start to think: wow. Enough is enough. I need to seriously investigate the various kinds of extra filtration/purification systems out there.

You’ve got counter top systems, under sink systems, pitchers, faucet-mount systems and more. How do you know what the best buy is? Well, I’m pleased to announce that one of my sponsors, Marilyn from Urban Homemaker, has graciously decided to GIVE AWAY a Multi-Pure Aqua Dome Countertop water purifying system — named a Consumer’s Digest Best Buy in August of 2009.

Why Purify Your Water?

Many of us know of the standard objections to tap water. It’s chlorinated. It’s fluoridated. It’s contaminated with pharmaceuticals and other chemicals. It sounds so banal.

Yet, have you thought about what that all means? Ingesting chlorinated water is yet one more way in which we wage war against our gut — against the beneficial bacteria and micro-organisms that ought to populate a healthy intestinal tract. Fluoride is more poisonous than lead and only slightly less poisonous than arsenic. The latest science even makes it clear that it’s not all that good for our teeth, despite the shaky claims made by scientists back in the ’50s to the contrary.

And the chemicals! From the recent New York Times article:

Only 91 contaminants are regulated by the Safe Drinking Water Act, yet more than 60,000 chemicals are used within the United States, according to Environmental Protection Agency estimates. Government and independent scientists have scrutinized thousands of those chemicals in recent decades, and identified hundreds associated with a risk of cancer and other diseases at small concentrations in drinking water, according to an analysis of government records by The New York Times.

But not one chemical has been added to the list of those regulated by the Safe Drinking Water Act since 2000.

Other recent studies have found that even some chemicals regulated by that law pose risks at much smaller concentrations than previously known. However, many of the act’s standards for those chemicals have not been updated since the 1980s, and some remain essentially unchanged since the law was passed in 1974.

All told, more than 62 million Americans have been exposed since 2004 to drinking water that did not meet at least one commonly used government health guideline intended to help protect people from cancer or serious disease, according to an analysis by The Times of more than 19 million drinking-water test results from the District of Columbia and the 45 states that made data available.

In some cases, people have been exposed for years to water that did not meet those guidelines.

But because such guidelines were never incorporated into the Safe Drinking Water Act, the vast majority of that water never violated the law.

The full article is all-too revealing. Put simply, our tap water system is a mess. If you want clean water, you’re going to need to take it into your own hands. You’re going to need to be responsible for it yourself.

Why The Aqua Dome?

When trying to buy a water purification system, you need to balance the level of purification against the cost. According to Consumer’s Digest:

The Aqua Dome’s three-stage filtration process means that it filters water as effectively as most premium models do but at half the cost. This unit also has the best warranty that is on the market, particularly its 90-day money back guarantee. A 3-foot dual hose allows you to push this countertop model out of the way while you get filtered water from your tap faucet.

In other words, it’s the best buy. And, despite being on the countertop, it’s also not as in-your-face as many other systems. It’s also NSF certified for filtering the widest array of chemicals and pollutants. Consumer’s Digest likes it. I like it. The water from it tastes great, and I know it’s safe for all my cooking and fermenting needs.

How To Enter

THIS CONTEST IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED MONDAY, MARCH 1st.

If you want to be entered to win the Aqua Dome countertop water purifying system (worth $225!), the first step is to click on the link below. You’ll be taken to an entry form at the Urban Homemaker website. To be clear, you must enter your information in the form in order to enter the contest. You’ll also be automatically subscribed to the Urban Homemaker’s newsletter (full of useful information, and you can easily unsubscribe at any time).

(Note: If you can’t see the link above, it is because you have ad blocking software enabled or javascript disabled. Please disable your ad blocker to participate in the giveaway, or temporarily allow javascript use for this page.)

That’s good for one entry. For additional chances to win, do any of the following:

1. Blog about this giveaway and link back to this page on your blog. Comment below with the link. (1 extra entry)

2. Sign up for my email updates or RSS feed. Leave a comment below telling me that you signed up. You will also get an entry if you already subscribe — make sure to leave a comment! (1 extra entry)

3. Follow me on Twitter and tweet about the giveaway. Be sure to include the URL to this page in your tweet. Click the TweetThis button at the bottom of the post, or you can use the following tweet: “Win an Aqua Dome Water Purifier from @foodrenegade ($225 value)! (AND INCLUDE THE URL)” Leave a comment telling me that you followed & tweeted. (1 extra entry)

4. Email 5 friends about the giveaway, with a link to this page. Leave a comment below telling me that you did. (1 extra entry)

5. Stumble this post and leave me a comment telling me that you did. (1 extra entry)

There are a total of 6 possible entries.

Questions? Comment below.

This contest will end Saturday, February 27th at 11:59 PM PST. The winner will be chosen via random.org, and will be announced on Monday, March 1st. The lucky winner will have 48 hours to contact me with his or her full name and mailing address.

Please note that Urban Homemaker is one of my sponsors, and as such I am being compensated for hosting this giveaway. That said, you can trust that I only accept sponsors whose products I whole-heartedly endorse and believe in. Urban homemaker is also an independent distributor (#103419) for Multi-Pure, the makers of the Aqua Dome.

Good luck, everybody!

Liked what you read? You may find these other posts interesting:

1. WINNER plus $59.95 off COUPON
2. GIVEAWAY: Healthy Eats Here! Restaurant Guide
3. Win A GAPS Starter Kit!

If you didn’t win last week’s giveaway for the Stackable Sprout Garden, I’ve got some good news for you. Julie at Cultures for Health is offering 15% off all sprouting supplies for the next week!

So, if you’re interested in starting some sprouts to help bring a little Spring into the depth of your Winter, now’s your chance. In my family, we love adding raw sprouts to our salads. My favorites are broccoli, radish, and mustard. I also love sprouting lentils before adding them to soups or stews, and my favorite sprout for stir fry meals are mung beans (the Chinese have sprouted mung beans for thousands of years.) Sprouts are a cheap vegetable, easily grown all year indoors and with limited space, and surprisingly nutritious.

So, now for the winner:

The winner is Anna Migeon! Congratulations, Anna. Please contact me with your mailing address within 48 hours so that Julie can send you your prize!

For the rest of us, Julie has an entire line of sprouting supplies available: seeds, starter kits, instruction books, and more. To see what she’s got available, or to take advantage of her 15% OFF COUPON, just click on the link below.

(Note: If you can’t see the link above, it is because you have ad blocking software enabled or javascript disabled. Please disable your ad blocker to participate in the giveaway, or temporarily allow javascript use for this page.)

(photo by ksbuehler)

Liked what you read? You may find these other posts interesting:

1. Giveaway: Stackable Sprout Garden
2. GIVEAWAY Winner & 15% Off Coupon
3. We Have A Winner — And a 10% Off Coupon