If you’ve been reading this blog for some time, you probably remember me talking quite a bit about anti-nutrients. Anti-nutrients are found in many plant sources, although in larger amounts in seed foods. And since grains, nuts and legumes are all essentially seeds of their respective plants, they harbor high levels of these substances and must be properly prepared to reduce them. In the Real Food world, properly prepared nuts are generally referred to as “crispy nuts,” after Sally Fallon’s term used in Nourishing Traditions. Here I’ll share how I prepare crispy nuts in our house, along with providing some sources for already-prepared nuts and seeds. Read the rest of this entry »
Last week my little one was sick. There are many stomach viruses going around, and I guess she finally picked one up. She started throwing up at about 2am one night, and although the total vomiting lasted less than 24 hours, her tummy wasn’t quite right for a few days. She was also on and off lethargic. In case you’re in the same boat, here are our go-to foods for upset tummies: Homemade Chicken Soup and Homemade Jello (with an upgrade option!). They are easy to get down, easy to digest and healing to the gut. Oh, and yummy! Read the rest of this entry »
I had been planning to wait and do a huge post on various sweeteners, but I get so many questions about stevia, and it really is its own animal (er, vegetable?), so it’s getting its very own post now. Read the rest of this entry »
My best friend, who lives all the way on the other side of the world in Ethiopia, is doing the Whole Life Challenge along with me. She’s been keeping me on my toes with tons of nutrition and food preparation questions. The other day she was asking me about stock-making, and why the mirepoix (carrots, onion and celery) would need to be cooked before adding them to the stock-pot. I responded that they didn’t… and where did she get a crazy idea like that anyway?
Her answer: From your blog.
Ohhhhhh. Read the rest of this entry »
Eggs are basically going to be your best friend during the Whole Life Challenge. If you don’t like eggs… well, you’re just going to have to figure out how to like them. And if you’re not participating in the Challenge, stick with me anyway because eggs are a great addition to anyone’s diet.
Eggs are an almost-perfect meal in a tiny little package. They are easy to cook and are a great source of protein, Omega-3 fatty acids, vitamins E, A and B12 and folic acid.
Canned Salmon: Why and How to Buy
Canned salmon is the ultimate convenient nutritional powerhouse. It is full of vitamins and minerals, along with wonderful Omega 3 fatty acids. There are many kinds of salmon; the most often canned are pink and red sockeye. Both are excellent choices. Read the rest of this entry »
Frittata is a real-food version of a pantry-meal. It takes no planning if you have a well stocked freezer and a dozen eggs. It’s delicious, nutritious, and you can really put in whatever you have handy. It works for dinner (nice paired with an easy green salad), or is a great lunch, brunch or breakfast. (I’m actually snacking on leftover frittata as I type this.) And it’s especially good with mimosas, right CrossFit Woodbridge Ladies?! Read the rest of this entry »
Those of you who are familiar with Nourishing Traditions have no doubt read about how to properly prepare legumes and other foods containing anti-nutrients. Since its publication, research has continued in the area of preparing these foods to reduce anti-nutrients and increase digestibility and nutrient absorption. While opinions vary, two respected voices in this field are Rami Nagel and Amanda Rose. I am particularly influenced by Dr. Rose, who has compiled research to recommend very practical (read: they fit in with my life) methods which also take into account the taste of the final product. So here, in my humble opinion, is the best method for preparing legumes. Read the rest of this entry »
Ginger is full of wonderful health benefits. Long used for gastrointestinal distress and motion sickness, ginger is also a powerful anti-inflammatory, and has been shown to ease the pain of osteoarthritis. The volatile oils in ginger have been found to have analgesic and antibacterial properties. More recently, ginger has been found to kill cancer cells in a laboratory setting, and ginger oil has been shown to prevent skin cancer in mice.
The bottom line: Use more ginger! Here’s how to make it easy as pie.