Here are a few posts of interest in the nourishing food world:
- Rachel shares how her family’s diet changes have been overwhelming, but ultimately beneficial.
- I came across this video called “big fat lies” that clearly lays out why the food pyramid is so messed up.
- Happy To Be @ Home has day 2 in my kitchen up if you’re interested.
- Interested in healing your family gut health? Kimi shares her thoughts on the GAPS and Body Ecology Diets for gut health.
Putting Food By Focus: Drying
How I Make Lacto-Fermented Salsa
Blessings...
Late Summer Vegetable Soup with Bacon, Garlic, and Thyme
This Week In My Kitchen
My Food Philosophy: Six Principles that Guide Common Sense Eating
Garlic Harvest
5 Tips For Making Great Lacto-Fermented Dill Pickles
Carbohydrate Restriction For The Broken Metabolism
Preserving Herbs
Still waiting with anticipation for details on how you make yogurt in the crockpot (read about again in Day 2 of your week in the kitchen). Ü
Thanks for all you do~
Kelly
[Reply]
I happened to catch your guest appearance over at Happy To Be At Home and was thrilled by all of the ways you use millet. I happen to have a ton of it on hand and was just looking at it the other day wondering what had possessed me to buy so much. Do you use it as a substitute for rice? I mean, if something calls for another grain, do you use millet instead or do you use specific millet oriented recipes? I am very interested to start using my supply. Thanks.
Kristen’s last blog post..Tackling Tempting Tasty Tips: Make Your Own Cream Of Mushroom Soup
[Reply]
i enjoyed your day 2 post today.
Denise’s last blog post..big daddy love
[Reply]