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.
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!
I can’t wait to see what you all share!
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Hello!
Today we’re sharing our recipe for a Lacto-fermented Beet Kvass Cocktail with Fresh Blackberry Juice.
Thank you!
http://foodsmithsgeneralstore.com/blog/what-you-gonna-do-with-all-that-kvass/
My post this week is about Pink Slime, and how to avoid it. I think everybody would want to avoid eating that!
Grassfed burgers are the tastiest way to avoid Pink Slime. I asked all the ranchers that I buy grassfed meat from, and I was not surprised to find out that they would never use Pink Slime.
Avoiding Pink Slime: The Grassfed Solution
This week I’m sharing our hummus flower recipe; very easy and kid-friendly. Thanks for hosting!
http://www.riddlelove.com/2012/01/hummus-flowers-simple-kid-friendly.html
As a followup to my post on the dangers of water fluoridation, I’ve posted a new recipe for homemade toothpaste–fluoride free, of course.
Thanks for hosting!
http://www.smallfootprintfamily.com/homemade-toothpaste-recipe
Thanks for hosting! This week I am sharing a recipe that I took to my child’s classroom for her birthday treat to share. They are Blondies and the kids loved them!
http://wholelifestylenutrition.com/recipes/dessert/the-best-healthier-blondies-recipe-ever/
I’m sharing my French Lentil and Vegetable Soup, one of our favorite Quick and Easy dinners, and my new weekly feature Menu Inspirations. Thanks for hosting and have a great weekend!
Thank you for hosting, I’ve shared my Simple Bean Salad today. Have a lovely week!
This week I’m sharing two posts on butter. One is on prioritizing butter in your families budget. The second is on how to make butter at home. I’m using my Bosch Universal in the pics.
Thanks for Hosting!
Thanks for hosting.
I shared information on how to dye easter eggs naturally and a great recipe for grass-fed beef with fresh herb butter.
I shared my recipe for Coconut Souffle Pancakes. This recipe is gluten free, but can be made using “regular” flour if you don’t have an issue with gluten.
Thanks for hosting!
Hi Kristen,
Today I am sharing a post all about kombucha – the why’s and the how’s. Plus it’s a great detoxifier!
Thanks for hosting. I shared a delicious Sauteed Cabbage w/ Sour Cream recipe. Thanks again.
http://recipestonourish.blogspot.com/2012/03/sauteed-cabbage-w-sour-cream.html
I’m sharing my recipe for 100% Whole Wheat Sourdough Raisin Bread (well, technically, I make it with craisins . . .) š
http://thecheerfulagrarian.blogspot.com/2012/03/whole-wheat-sourdough-raisin-or-craisin.html
Thanks for hosting!
Thanks for hosting! This week I’m continuing my series on organ meats by sharing my favorite way to prepare liverwurst as of late. So good! I’m also delving into why I decided to do the GAPS intro again and the results I have seen so far.
I had some great shredded pig heart in dark mushroom soy at a local church thing 2 weeks ago.
After a possible food allergy episode I was motivated to come up with some fun and “safe” party food so my little one didn’t feel left out! She never even asked for a bite of the “real” cake. Success!
Hi and thanks for hosting! This week I’m sharing a recipe for Perfectly Seared Bavette, an elegant, delectable dinner option that’s really easy to prepare.
Have a great weekend!
There are so many labels on Chicken eggs – which one will you choose? This week i’ve linked up a feature video called “The Story of An Egg” and asked the question above…. come share your egg style.
Thanks for hosting. I linked my post on homemade lemon ginger dressing.
This week Iām sharing my latest REAL FOOD 101 post about how to make whey and ācream cheeseā from dripped yogurt. So multi-purpose!
Second, I have a dual recipe for my tried and true pie crusts. I make an excellent sprouted flour version, but while I was on GAPS I also honed my favorite GAPS-legal one using coconut flour.
Iām also giving my recipe for the best breakfast I have had in a while: Chocolate Chip Buttermilk Waffles with Blackberry Sauce. Oh my, these nearly put me in a food coma a few mornings back, and then about an hour later I was burning with energy. Yum š
did you know that “puttanesca” comes from the phrase, “like a prostitute”? thank YOU ladies! this week i’ve linked up my recipe for salmon puttanesca….
….come tell me your “puttanesca” name!
Have you heard of āgrain fedā meat? Why is it that grocery stores insist on marketing that to customers like thatās a good thing??
ā¦.this week iāve posted my recipe for homemade hearty beef stew & a good rant about grain fed meat.