It’s time. Time for some Real Food L-O-V-E. I’m amazed at just how much fascinating information is out there for us Real Foodies, and I want to pass along some true gems to you.
These tasty morsels are fun to read, easy to digest, and serve as great food for thought. In other words, they’re worth looking at.
First, I bring you a very thorough follow up to last month’s news about the prevalence of mercury in high fructose corn syrup written by GristMill’s Tom Philpott as he wonders why the FDA is unwilling to study the evidence that mercury is poisoning our food supply.
Andrew at Go Healthy Go Fit shares the latest news about how bananas can decrease your risk of heart disease.
Kimi at The Nourishing Gourmet led a fascinating discussion on the safety and benefits of raw milk.
Son of Grok shared a Carrot Caveman Cookie recipe (gluten-free!) absolutely full of coconut oil and shaved coconut. YUM.
And if you’re having trouble getting pregnant, you may want to read this enlightening post by Anne Marie at Cheeseslave.
Last but not least, here’s a story of the adventures of a Real Food lovin’ momma who took her family camping so they could experience the great outdoors (and Moroccan chicken, and grass-fed beef chili, and a dutch-oven chuck roast with fresh mushrooms, and…)
Son of Grok says
Thank you for the link love! Some other good blogs here too that I did not know about.
Son of Grok
I love Kimi’s post on raw milk. Very helpful when trying to convince skeptics!
I just posted a recipe for homemade ketchup, as we are getting rid of anything that has HFCS in it. It’s like several of the other issues that the FDA/CDC make decisions about – sure, the amount of mercury that may be in vaccinations or HFCS (or who knows what else) is miniscule – but think about how much HFCS the average American consumes! Soda, yogurt, processed foods – even condiments….when you put it all together, it’s concerning to say the least.
Thanks for your comment on my blog about napping toddlers…I’m glad to know it’s at least “normal” 🙂
SoG — I’m perpetually amazed by just how many bloggers are out there covering Real Food these days. I find at least two new sites a day.
Amanda — Yes, Kimi’s post was amazingly thorough. I always try to tackle subjects in little bites, but she went all out! And good for you about tossing that HFCS-laden ketchup. I’m going to go check out your recipe now.
justine raphael says
Wow! I don’t feel like the only one writing about real people eating real food . . . Thanks for the link, and even more so for the introduction to other wonderful voices in this movement back to sanity in food and life.
Thanks for the comment! I’m enjoying looking around your site. I’m always looking for encouraging websites as I continue to make the transition into eating real food 🙂
Justine — The writer in me loves calling it “a movement back to sanity.” Thanks! BTW, I *so* want to be a midwife when my kids are grown. I even sport a bumper sticker on my van that says “Midwives: They help people out!”
Melissa — Welcome! You may want to check out the Newbie Tips page under REBEL, if you haven’t already.
I recently bought the book “Truly Cultured” by Nancy Lee Bentley. I wanted to make the mustard. I followed the recipe until it was time to put it in the jar. There was no liquid in the recipe. Now I am fairly new to all of this but I am going to ask the question that defies common sense. Her recipe said put the food processed mustard seed, cane sugar, turmeric, sea salt and dry herbs in a jar and put it in a cool dark place for 2 weeks. Will that ferment?? This is what I did, I got out the NT cookbook and added the amount of whey and just a tablespoon of filtered water. It looks like brown mustard now. I will leave it out for 3 days and then put it in the frig. The reason I didn’t use NT’s recipe was because it called for ready made mustard and I didn’t have any.
Also, has anyone made the corned beef fron NT? I made that too this week. I haven’t tried it yet. I left it at room temp for 2 days and put it in the frig still in the brine. I guess that is right. From what I understand of that recipe it is to be eaten raw??
I would love comments. thanks
KAthy — It should ferment even without the added whey. Whey helps the process along and sometimes makes it go faster, but there’s usually enough lacto bacilli in the air and on the things we’re fermenting to start the lactic-acid fermentation process on their own.
As to the NT corned beef recipe — no I haven’t made it. I once made corned beef from a recipe my mom gave me ages ago, but it used salt peter. I don’t think the NT recipe does, if memory serves me right.
Hi Kristen, Thanks so much for YOUR posts – pure nourishment! LOVE your mission and that oh so cute heart potato too!! SO FUN!! Blessings!!
one more thing…. have you seen this….? you’re sure to love it! INCREDIBLE!
Food Patterns of our Body Featuring Enya Metamorphosis:
I have a Kombucca question. I recently bought some Kombucca and each bottle had a little quarter size mushroom? I think that is what it is anyway. My question is can I use that to make another batch of my own or does it have to be large like the one I saw advertised online?
Next question I have been trying to make my own “mother” mushroom and have formed one that is small and kind of yellowish in color. I guess I just need to know if the size of the “mother” makes any difference.
Thanks ahead for the answer
KAthy — Have you read my post & the comments on the How To Grow A Kombucha SCOBY?
Yes and I saw the one that you put in the jar, it covered the whole opening and I saw the one that is being sold from Laurel Farms (bigger than any jar that I have). I just wanted to clarify that if mine does not grow that big (which it is not) I shouldn’t use it.
I guess I will order one.
KAthy — Yes, the SCOBY should grow to cover the entire surface area. If it’s not, then something went mysteriously wrong.
I have a feeling that my house is a bit too cold for fermentation to happen easily.(my kitchen stays around 65 degrees and sometimes cooler in the winter) I bought a roaster oven today that has a thermostat that just warms well below 150…..maybe I can grow things if I set them inside of that. I am hoping to be able to proof bread and ferment my veges and make kefir in it. I will let you all know how that goes. I will put the very small scoby in the roaster and see what it does before i throw it out.
Update on the Kombucca. I have had the “Mother” in the roaster oven at about 80-84 degrees and I refed it another cup of black lipton with a tablespoon of sugar and about 1/2 cup of kombucca. It has started growing!!! It is not thick yet but it is one piece and it is the size of the pyrex bowl I am growing it in.
Hi KAthy — That’s good news. Just be aware that you may not want to have the mother THAT hot. Perhaps try opening the door to your oven a bit so that it’s warm but not that warm? I know it sounds so picky because the truth is you CAN grow a mother in such warm circumstances, but supposedly it provides the BEST balance of nutrients at 72-76 degrees.
Okay, I will try that.