Years ago, when I was still eating bread, I would roam the bread aisle of the super market looking for a loaf of whole grain bread that did not have so many additives, preservatives, dough conditioners and other toxic ingredients. Even then, I certainly knew… Click to Continue →
It's that time of the week when real foodies come together for a food festival! Fat Tuesday is the official start of Mardi Gras and here at Real Food Forager we are having our own Fat Tuesday Forager Festival! Every Tuesday come join in this… Click to Continue →
This has to be one of the easiest ways to get high quality probiotics into your diet. Start with the very best milk you can get; preferably raw milk from well kept pastured cows. If you cannot get that milk, try to get organic, unhomogenized… Click to Continue →
Welcome to Sunday Snippets. This is a weekly feature that allows you to take a quick peek at posts that I loved from my FAT TUESDAY carnival this past week. I'll also summarize some posts from my blog from the past week. If you missed… Click to Continue →
Today is nearing the end of the third week of the Probiotic Food Challenge. How is everyone doing? What is everyone doing? Let's use this post to share our successes, our failures, to brag, ask questions or to vent if need be. I've been doing… Click to Continue →
My friends over at Wise Choice Market are experts at lacto-fermentation. Their specialty is fermented vegetables and vegetables juices that have the utmost quality and available nutrition. The parent company is Caldwell Bio Fermentation. For over 15 years, Caldwell Bio Fermentation has been using scientifically… Click to Continue →
Why would I want to drink fermented cabbage juice? Doesn't it have a "yuck" factor? It might seem to be yucky, but it actually tastes pretty good and it is super protective and rich with easily available nutrients. In the digestion and absorption of cabbage… Click to Continue →
It's that time of the week when real foodies come together for a food festival! Fat Tuesday is the official start of Mardi Gras and here at Real Food Forager we are having our own Fat Tuesday Forager Festival! Every Tuesday come join in this… Click to Continue →
Yogurt is one of the most "value added" foods you can made at home. In my previous video I showed you how simple it is to make yogurt at home from the best milk available. You can take this one step further by dripping the… Click to Continue →
Welcome to Sunday Snippets. This is a weekly feature that allows you to take a quick peek at posts that I loved from my FAT TUESDAY carnival this past week. I'll also summarize some posts from my blog from the past week. If you missed… Click to Continue →
This is a basic staple in any real food home. Fermented cabbage -- sauerkraut -- is a traditional food eaten all over the world. It is readily available in grocery stores, but unfortunately, most is no longer made the traditional way. Commonly, store bought sauerkraut… Click to Continue →
This is a guest post written by Sharon Kane, the author of The Art of Gluten-Free Sourdough Baking. She has spent years perfecting her technique for these artisanal breads. Out of this "labor of love" Sharon has become the leader in gluten-free sourdough technique. When… Click to Continue →
I'll never forget the first time I ate sourdough bread in, of all places, San Francisco. My dear friend Sue and I were college grads on a cross country adventure. We found ourselves across the bay, in Sausalito, enjoying the shops and streets filled with… Click to Continue →
It's that time of the week when real foodies come together for a food festival! Fat Tuesday is the official start of Mardi Gras and here at Real Food Forager we are having our own Fat Tuesday Forager Festival! Every Tuesday come join in this… Click to Continue →
I love beets. So the idea of a fermented beet drink appeals to me. Lately I have been craving salty things and I think I need some readily available minerals. Beet kvass is revered as a tonic with rejuvenative qualities. It is a traditional drink… Click to Continue →
