Articles by Kristen Michaelis CNC

Kristen Michaelis CNC is a published author and teacher. She's created a general nutrition curriculum used by classrooms around the US and written Beautiful Babies -- a book on nutrition for fertility, pregnancy, and breastfeeding that premiered at #1 on Amazon in its category, beating out What to Expect When You're Expecting.

Coupon Plus WINNER of Ultimate Kombucha Making Kit

Making kombucha is a simple process, although many are still intimidated by the prospect of fermenting their own beverage. My favorite flavor combination is to brew up a batch of kombucha with jasmine green tea, then do a second fermentation with apple juice added. The resulting apple jasmine kombucha is profoundly refreshing.

Fight Back Friday November 11th

Welcome back yet again 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.

Thai-Style Spareribs

Want a truly divine, ethnic-inspired marinade for your spareribs? Try out these Thai-Style Spareribs shared by Stanley Fishman in his newest book, Tender Grassfed Barbecue: Traditional, Primal and Paleo.

Dangers of Modern Vegetable Oils

Can I vent a little bit? Will you mind? I’m so tired of hearing about how “heart-healthy” canola oil is! This is the newest cooking oil on the market today. It didn’t even exist until the late 1970s, and the variety of canola grown today wasn’t invented until 1998! Not only is it a genetically-modified herbicide-resistant crop, but it’s the prime example of a modern vegetable oil.

Fight Back Friday November 4th

Welcome back yet again 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.

So, let’s have some fun.

GIVEAWAY: The Ultimate Kombucha Making Kit

Making kombucha for the first time was like a revelation. I felt like a master of the universe, but in this case it was just a gallon-sized jar of fermented tea. There were some things about the process that were a little bit gross — like handling the SCOBY for the first time, or filtering…

Prevent Stretch Marks With Nutrition

The first lesson of the Beautiful Babies online course goes live later today, and I’m giving you an inside look into today’s class. Each week’s lesson will feature a positive birth story, and this week’s is amazing. In the following excerpt from her story, you’ll learn how this mom prevented stretch marks with nutrition. And not only that, she was carrying twins!

Container Gardening For Urban Apartment Dwellers

It was the Spring of 2009 when I first started urban gardening. During that time I was living in one of the most urban areas and one of the least growable areas – New York City. I was on the 4th floor of an 8-story building. Living anywhere in NYC, pretty much means that you don’t have much land or space for anything, forget about growing food.

What I did have though is a 2×3 fire escape. With some creativity and littler investment, I turned into my own organic fire escape garden. On that fire escape, I grew cherry tomatoes, lettuces, peppers and a variety of herbs all while maintaining the integrity of the fire escape.

Real Food Link Love

It’s time for another round-up of some of my favorite recipes, articles, and other goodies from around the web!

A Farm-To-Fork Fiasco

Imagine this. An over-zealous regulator shows up at a farm-to-fork dinner hosted by your favorite local farmer. But they’re not there to sample the exquisite cuisine highlighting some of the most natural, nutrient-dense, life-giving foods on the planet. No, they’re demanding that the food be destroyed while hungry, paying guests wait.

If you were that farmer, how would you respond? This is the story of Laura Bledsoe of Quail Hollow Farm. And, hopefully, it’s a lesson to all of us.