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Junk Food Isn’t All Bad

Not so bad for you -- if you make them yourself with sprouted flour and fry them in lard.

Not so bad for you -- if you make them yourself with sprouted flour and fry them in lard.

…at least not if you take Michael Pollan’s advice and only eat junk food you make yourself. (Don’t know who Michael Pollan is? You absolutely MUST READ his bestselling book The Omnivore’s Dilemma. It’s the single most important book on food in America today.)

I tend to agree with Pollan’s assessment. If you only eat junk food you made from scratch, a couple of things will happen:

1) You’ll eat a lot less of it, and

2) It’ll probably be healthier for you.

So, say yes to donuts (just make them with sprouted flour and fry them in lard).

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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11 Responses to Junk Food Isn’t All Bad
  1. Anna
    January 5, 2009 | 10:56 am

    But then is it junk food? ;-)

    I made “Nutella” last night after dinner, with Deb’s recipe (posted on her Go Frolic blog about local Seattle food). Basically it is roasted hazelnuts ground to a paste in the food processor, blended with some good quality melted dark chocolate (I used Swiss 72%), some grass fed butter, a bit of nut oil, a couple tablespoons of honey (I used even less honey then the moderate amount in the recipe), vanilla, plus a pinch of sea salt. One recipe makes almost a pint (a reused glass PB or almond butter jar is a good container).

    Compare the ingredients above to the real Nutella ingredient list (sugar, peanut oil, hazelnuts, cocoa, skim milk, reduced minerals whey, partially hydrogenated peanut oil, soy lecithin, vanillin) – ugh.

    My kind of junk food, though I still have to keep my consumption low due to the honey content. Since I don’t eat bread or rolls, I’ll have this homemade chocolate hazelnut spread on homebaked [gluten-free and somewhat low carb] Almond Meal Cocoa Shortbread cookies, with a big cold glass of fresh real milk. Or coconut flour bread (sort of like poundcake, but not so sweet).

    • Lynn
      August 18, 2014 | 10:52 am

      Nothing against the homemade version, but I don’t get what’s wrong with the ingredients in the actual Nutella, or why anyone would say “ugh” to them. Seems perfectly fine to me. Just because something is made in a factory doesn’t make it bad. JMO (And, yes, I know I’m responding to a message several years old.)

  2. Carrie at NaturalMomsTalkRadio
    January 5, 2009 | 11:56 am

    Donut recipe please? ;)

    When I was a kid I used to make this homemade butterscotch that consisted of only butter and honey. If it’s grass fed butter and raw honey, it would be fine for an occasional treat.

    My insides groan when I see the stuff marketed to kids in the grocery stores that pass for food.

  3. KristenM
    January 5, 2009 | 3:24 pm

    Anna– That homemade Nutella looks divine. Thanks for sharing!

    Carrie– I would post my donut recipe, but I want to perfect it first. I’m experimenting with adapting one to make it NT-friendly, and that’s taking a while since I don’t eat or make donuts very often! And, yes, I’m with you about the food marketed to kids. My kids are a bit sheltered from all that because they don’t watch TV and their friends (for now) are all the children of health-conscious parents. I don’t know how long this state of ignorant bliss will last for them, though.

  4. Spinner
    January 6, 2009 | 9:21 am

    My junk food weakness is potato chips. I’ve not figured out how to make my own yet either. I need a source for beef tallow. If anyone has any suggestions or recipes, please let me know.

  5. cheeseslave
    January 6, 2009 | 12:56 pm

    Great post!

    I love to read old cookbooks. There are a lot of them online. Interestingly, all of the old cookbooks from the turn of the century and before all have LOTS of recipes for doughnuts — all fried in lard, of course. Kristen, I can’t wait to see your recipe.

    Spinner, I’m going to try making homemade potato chips this week. I will post on my blog of course.

  6. Spinner
    January 6, 2009 | 3:28 pm

    Thanks, Cheeseslave! I look forward to it.

  7. Jan
    January 7, 2009 | 4:27 pm

    Lard??? Really. What about all the saturated fat? How about fried chicken friend in lard? Many still remember it fondly, before it gave way to pure unsaturated fat: Crisco. What’s the scoup? -j

  8. KristenM
    January 7, 2009 | 4:46 pm

    Jan — The scoop is simple. Saturated fat and mono-unsaturated fat (from good, clean, grass-fed animals) is *good* for you. It’s the poly-unsaturated fats from most vegetable oils that are the real killer. I’m actually putting together a video tutorial on fats and will post it here soon, but in the meantime a good beginning point might be Kelly The Kitchen Kop’s post here and Mark’s Daily Apple post here.

  9. Gwendolyn Choo
    January 18, 2009 | 9:30 pm

    When I was a kid I used to make this homemade butterscotch that consisted of only butter and honey. If it

  10. Leah
    March 17, 2012 | 7:01 am

    yes please post your donut recipe!!!! i look longingly at donuts anytime i see them, but have not consumed one in years and years. sigh… ;)

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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.
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