What a treat! It’s Laura of Heavenly Homemakers popping over for a chat today, sharing her story about organic gardening, a subject she knows plenty about! See all the past topics and hostesses here. My Organic Story Seven years ago, I didn’t know. I didn’t think about the earth. I didn’t think about the soil. […]
Spring Cleaning Carnival: Get the Pesticides Out! Read More »
Please welcome Kelly the Kitchen Kop today, whose peppy self I’ve had the pleasure of meeting in real life. She dishes out on the truth of nourishing foods and busts “politically correct” nutrition, and today she’s our feature in the Spring Cleaning: Get the Junk Out! Carnival. See all the topics here. The reasoning behind
Your mission, if you choose to accept, is to learn about where your meat comes from. Perhaps you already know everything about your meat. Perhaps you’ve watched Food, Inc. and seek out local, grassfed or pastured, organic meats. Your job, then, is to find the balance. Keep on reading. This week we’re talking about CAFOs,
Monday Mission: Got Meat? (Where does your meat come from?) Read More »
To soak or not to soak? Nope, this isn’t the definitive post (sorry to tease you!). I’m just inviting you into my document folders to introduce you to the tangled web of research and opinions I have collected so far. Five experts from various fields have weighed in on the topic of soaking grains and
The Soaking Grains Debate: Meet the Experts & Hear Some Anecdotes 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
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 »
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
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 »
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
