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.
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:
- Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
- 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!
This week, I’m sharing a post about Zapping Sugar Cravings with Fermented Food!
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.)
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Happy Friday! I am sharing my recipe for Raspberry Curd. It is easy to make and tastes incredible!
Thanks for hosting!
My post this week is about the nutrient-dense fat on grassfed meat. And it makes the meat delicious!
My post is about some wild salmon and brussels sprout all in one pan. Thanks for hosting.
Thanks for hosting! My chocolate cherry cookies have cherries I dehydrated last summer. They are a homemade treat, hope they qualify for Fight Back Fridays.
-Brenda
This is my first time participating – today I shared some basic tips on organic gardening.
Thanks for hosting! I’m looking forward to looking through all the links!
This week I feel like a good Fight. There’s been some stuff in the news that lights my fire!
I’m excited to have found several great recipe ideas in the links today which made me decide to link up, too (my first time linking here). My daughter and I are baking muffins on Mondays – converting recipes and attempting to not only use real food ingredients, but also being real about our successes and mistakes along the way. This week’s muffin is maple pecan – YUM!
Hi Kristen–this is a guest blog today from the UK. Apparently BBC is putting a raw milk show on the air this weekend, which may be very good for spreading the word about this wholesome food option!
I’m talking this week about how to transform leftovers into new things, to curb boredom and keep food from ending up in the compost and landfill.
Soup for breakfast sound odd? Not this soup! And it’s loaded with vitamins, minerals and live enzymes.
Thanks for hosting!!
I offer canned salmon as an Omega 3-rich food on a budget. Because of the Omega 3 and the B vitamin content, this is also one of the great foods for depression.
Thanks for hosting! I made a refreshing homemade lime frozen yogurt. I also listed the ingredients of many popular frozen-yogurt brands to show how unhealthy this so called “healthy” treat really is.
Posting this week about the new FoodCorps initiative, which is recruiting young adults to work in underserved schools for a year, where they’ll forge farm-to-school connections, build school gardens and create food-education programs.
Spoonfed: Raising kids to think about the food they eat
What an awesome set of recipes and people here. Very proud to be a part of this carnival. Thanks so much, Food Renegade.
Cheers
Angela