In this episode of Know Your Food with Wardee, I’m taking listener questions. Topics include: my family’s cooperative gardening experience of 2011, fermenting questions, high-calorie foods for the GAPS diet, and what to do with frozen raw milk. Also, I’m telling you all about the Extreme Health Digital Library — a library of 53 health resources worth $835 available for $39.97 (75 cents each) through Thursday, March 7, 2013. I’ll see you inside this post.
Archives for February 2013
Although I have participated in some great bundle sales, I think this is the best one yet. When I first scrolled the list of what’s included in the Extreme Health Digital Library, I kept thinking I would be done soon. But nope, the page just kept on going. And going, and going… And it includes $835 worth of health materials for $39.97. Could quite possibly be the deal of the year. So, let’s talk about what’s in this digital library.
Sourdough lovers, real food lovers, and sticking-to-a-budget lovers, this great little resource is for you. 🙂
Want to serve real foods to your family, but how do you do it without breaking the budget or sacrificing taste? This Real Food eBook bundle includes the resources you need to eat delicious, whole foods on a budget. Packed full of recipes and tips, it’s sure to be a go-to resource in your kitchen.
In this episode of Know Your Food with Wardee, join me and my special guest Vickilynn Haycraft from RealFoodLiving.com and the radio show Get Real—Get Prepared. We are talking about milling your own grains and choosing the right grain mill. Why would you want to mill your own grains? What kind of grains mills are on the market? How to choose the right grain mill? And much more!
Phoenix-area GNOWFGLINS friends are gathering at The Farm on Sunday, March 24, 2013 — and I’ll be there, too! Please join us! I’ll be sharing a bit of my story and then answering questions about…. anything that’s on your mind. This post contains the details.
In this episode of Know Your Food with Wardee, I’m taking listener questions. Topics include: getting started with fermented vegetables, sourdough bread troubleshooting, herbal tea for pregnancy and breastfeeding, reactivating a sourdough starter with “aged” flour, how to make homemade salted peanuts, and how to get started with sprouting nuts and seeds. See this post for the questions and answers, plus links to resources I mentioned in my answers.
Spelt is my favorite grain. I love that it is so versatile that it makes both good bread and light baked goods. Wheat makes heavier baked goods, and if you use hard red wheat, it makes heavier bread, too. Spelt is just light all around, and makes delicious cookies! These spelt chocolate chip bar cookies are literally ready for the oven in 5 to 10 minutes, provided your sprouted flour is ready to go. Be sure to put your feet up while they’re baking!
In lieu of a podcast today, I want you to tune in to another broadcast: a recording of a two-hour lecture by chiropractic doctor R. E. Tent of Diverse Health Services in Novi, Michigan. It will blow your mind — it did mine. Please, please watch this video. You’ll learn 4 things about vaccines I bet you didn’t know. [by Wardee Harmon]
Outside of the US, enemas — an easy and effective home remedy — is often commonplace. Just like anything new or unknown, the concept can seem weird and for some, kind of icky. So, hopefully I can demystify (and de-ickify) the subject a bit. [by Amy Love]