Dear Mr. Pollan, It was refreshing to hear you speak tonight on small vs. large farms, sustainable agriculture and moving our society to real, unprocessed foods instead of the crazy products you carried into the Wharton Center in Meijer bags. You have a good time poking fun at corn, don’t you? It deserves it, we […]
Dear Michael Pollan: My Rebuttal to the New Book “Food Rules” Read More »
I’m very happy to feature Lenetta of Nettacow today with her in-depth research on food additives, a topic so vast and wide it could have a 10-week carnival all to itself! She’s one of my favorite readers and really knows how to get around the blogosphere (check out her weekly Link Roundup, appropriately tagged “Reading
Spring Cleaning Carnival: Get the Food Additives Out! Read More »
Your mission, if you choose to accept, is to seek and destroy MSG (monosodium glutamate) in all its forms. You’ll have to do some covert ops to determine MSG’s location. You may start in a Chinese restaurant, but don’t get too comfortable. This week we’re talking food additives as part of the Spring Cleaning: Get
A hint of autumn sweetness, the heartiness of beans with the sophistication of garbanzos, a little salsa heat…and then cornbread! The flavors in Southwestern Pot Pie seem surprisingly off the wall, but once they’re all working together, it’s a distinctive dish that will keep you coming back for more. Meatless, frugal, and packed with vitamins
Although I get horribly cracked hands in the winter, I might not the very best person to test lotions. I always forget to apply them regularly. That said, I was still excited to try MadeOn’s hard lotion bar on my extremely dry hands for the very first time. The day the product sample arrived in
Paraben-Free Lotion: MadeOn Hard Lotion Bar {REVIEW} Read More »
During this Reduce the Refined Sugars week, it’s worth taking a look at some of the newer-on-the-market “natural” sugars. There are many bloggers who have done comprehensive posts on all the natural sugars, and since I haven’t really experimented with most of them, I’ll defer to their expertise (links at the bottom of the post).
Agave and Stevia: All Natural, Unsafe, or Unhealthy? Read More »
Your mission, if you choose to accept, is to find at least one way to cut down on refined sugar this week because of the link between sugar and inflammation. My Story: White Sugar Free Last year for Lent, I was just beginning my real food journey, and I decided to give up all white
Sometimes I make hasty decisions. When I decided to go gluten free for Holy Week, I just did it. It wasn’t until I was writing a post about it that I began to realize it was going to take a lot more effort than I had given it credit for. Gluten is in wheat, rye
You knew I couldn’t keep quiet about this. Just three weeks ago, I was telling you to get the triclosan out of handsoap, and from the moment I started Kitchen Stewardship® I’ve been passionate about getting the word out that antibacterial is bad stuff. Now it’s in the news and under fire. In one on
Lent is over. The joy of the Resurrection is here! With that joy, for me, came sugar, gluten, unsoaked grains, a bloated feeling and a lack of structure in my prayer life. I work so hard for 40+ days at certain habits, and as soon as Lent is over, sometimes I fall right off the
Mary and Martha Moment: How to Keep up on Daily Prayer Read More »
If you want to make granola bars or oatmeal cookies using the soaking process to reduce phytates, you have to soak and dehydrate oats. It feels almost silly to go to such trouble and still end up with oats, an ingredient. You can’t even eat it yet! However – if you believe that soaking makes
Fifteen dollars for a bowl with a lid strikes me as expensive. I’m a frugal (cheap!) girl, and I had a hard enough time going from the “4 containers for $2 minus a $1 off coupon” Gladware to the “4 containers for $6-8 and no coupons” Pyrex glass dishes. I have to say I was
Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University
Phytic Acid in Rice Reduced 96% with Accelerated Fermentation Read More »
In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase,
Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? Read More »
I continue to run into people, both online and in real life, who have celiac disease or cannot handle gluten, including an elderly neighbor who was just diagnosed for the first time. This Monday Mission topic was confirmed when I heard Elisabeth Hasselbeck, host of The View and former Survivor contestant, describe how she was
Monday Mission: Learn About Celiac Disease and Gluten Intolerance Read More »
A meatless meal that doesn’t feel like a sacrifice, this simple, nourishing wrap includes chickpeas (garbanzo beans), carrots, cumin and more. As an added bonus these wraps are so easy your kids can make them. These would make a great addition to this list of simple party food. When I decided that I was interested
Your mission, if you choose to accept, is to rid your home of the chemical triclosan and just use regular old soap to avoid the dangers of antibacterial soap. This topic is the first I ever wrote about here at Kitchen Stewardship®, and one rather dear to my heart in a strange, fixated way. Only
Why sacrifice? Why suffer on purpose? During the season of Lent, Catholics and many others choose to accept suffering, even bring it on themselves through voluntary sacrifice called fasting. To the outside observer, it may seem meaningless, even a bit insane to call suffering a form of prayer. I couldn’t disagree more. I’ve mentioned before
Mary and Martha Moment: On Sacrifice and Suffering Read More »
For the past few years, I’ve made this simple, yet nourishing dish for Ash Wednesday, then frozen the rest for Good Friday’s meal. With cheese melted on top, it’s delicious and delightfully frugal; without cheese, it’s positively penitential and even more frugal. More on why Catholics choose to sacrifice as part of our Lenten devotion
Patience. Patience is key when baking sourdough bread. You have to wait for your starter to mature. You have to wait for the dough to rise. Sometimes you have to wait longer than the recipe says and beg a little. Sometimes you even have to wait to make loaf number one into croutons and then
