Real Food Quote Monday was born last week, when I decided that every Monday, I’ll pull out a meaningful quote from one of the great books or articles I’m reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments. This week, my quote comes from “Real Food: What to Eat and Why” by Nina Planck.
Archives for August 2009
Smiles guaranteed. Use any kefir smoothie you like, but omit the ice. Fill ice cube trays. Insert toothpicks. Freeze. Enjoy! (That’s my sweet niece, Aila.)
I’m usually reading an excellent real food book or article of some sort. So I got this idea yesterday that every Monday, I’ll pull out a meaningful quote from one of these great books or articles and share it with you. And I invite you to look for inspirational words in what you read and share them each week in the comments. So how about it? Will you join me? If it is too sudden – put it on the back burner for next week. My quote this week is from “You Can Farm” by Joel Salatin.
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I’m totally going to blow your mind with this kitchen tip. Ha, ha. Actually, this tip is pretty much a no-brainer! But, even so, it is really helpful in the kitchen. I do this – water bath defrosting – to defrost frozen cheese, lemon/lime cubes, hard ice cream, frozen fruit, frozen fruit puree, and more!
We’re on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. I’m not sure I’m done with the recipe, but this will show you where I am so far. And, you know what, I’d love to have your suggestions on how to improve this and make it more tasty!
Our overarching goal, with regard to food, is to glorify God by embracing what He made for food. We do that by starting with whole ingredients, preferably naturally and organically grown, and also local and in season. Then we prepare those ingredients in a nourishing manner, creating Food. Real Food.
Sitting down to eat yesterday, the second batch of sourdough bread crowning our plates, we got to talking about the differences between today’s rapid-rise yeast breads and traditional wild yeast leavened sourdough breads. They’re both leavened via yeast, so what makes them so different? Why is sourdough bread better for you than quick yeasted bread? I didn’t have much of an answer until I turned to a book that up until now, remained unread – Sandor Ellix Katz’s “Wild Fermentation.”
Don’t like plain kefir, even though you know it’s good for you? Well, I have some people like you in my family. So I’ve been on a mission to come up with fun and yummy ways to eat kefir! Please share in the comments how you eat kefir! [by Wardee Harmon]