Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.
Archives for January 2013
In this episode of Know Your Food with Wardee, you get to meet Katie Kimball, the author of the new book sensation Better Than A Box! Her book, launched on Tuesday, has already sold 5,000 copies! Today, she’s visiting with me about her multi-year project, the new book Better Than A Box. This book helps beginning and experienced cooks discover how to “reverse engineer” processed food recipes into whole foods family favorites. We talk about what’s in the book, her first “reverse engineered” recipes, and much more! (And check inside the post for an exclusive 30% off coupon.)
Last April, my family started the GAPS diet, to help with healing some lingering issues. We stayed on it for seven months, through October. Currently, we are back to a “normal” traditional food diet. Read more about our transition off GAPS in this post. Be sure to share your GAPS progress in the comments!
Today I’m a guest at The Nourishing Home. Kelly invited me to talk about our new eBook, Real Food Kids. I’m touched that Kelly considers our eBook “a foundational resource for families who want to experience the joy and nourishment that comes from learning to work together as a team in the kitchen!” Want to hear more of my thoughts about the book, how it came to be, what it teaches, and more? Also in this post, a ridiculously low ($1.99) price thru Friday on an awesome resource that will help you transform SAD foods into whole food family favorites.
In this episode of Know Your Food with Wardee, we begin an exploration of the basics of traditional foods — so you know how and why to implement traditional cooking in your kitchen. This week’s topics are: the importance of whole foods and traditional grain preparation methods such as soaking, sprouting, and fermenting. You’ll see lots of links and resources below, including free ones! Come on in and join us.
Got recipes that call for cream of… soups, dry onion soup mix, Miracle Whip, meat marinades, stuffing mix, Velveeta or some other Frankenfood? Want to know what real foods you can substitute without losing any fans? Here’s a free printable to help you do just that!
We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it. Today’s featured farm is Tierra Soul Urban Farm and Guesthouse, a tenth of an acre urban farm run by the Arias family, city-dwellers in Portland, Oregon. The farm and guesthouse are absolutely breathtaking! Come on in and see the gorgeous turn-of-the-century 1906 farmhouse!
This is the first episode of the new year! I’m talking about personal and family goals for 2013, sharing my top 4 recommendations for YOU in 2013 (they go for me, too), and finally I take listener questions. That’s what’s ahead in this 17th episode of Know Your Food with Wardee. In this post, you’ll see a summary of the major points I made, and links I referenced. Plus you can listen to the podcast, which of course, contains much more meat! (So give a listen, will you?)
I am 38 years old, and I didn’t know what a good night’s sleep felt like until I was 37. As soon as I was old enough to worry about things like homework, tests, music performances, and relationships, I stopped sleeping well. Until last year — when I finally slept, and felt good, deep, restful sleep. This is the story of how I woke up to the fact that I wasn’t sleep well. And what I do to achieve it now.