I've often wondered what fennel tastes like, having seen it in the market. I finally decided to try it when I was able to get organic fennel. Fennel is called finocchio in Italian, and finule in Old English. In Greek mythology, Prometheus used the stalk of… Click to Continue →
Salads appropriate for Real Food, Ancestral, Grain-Free, Weston Price, SCD, GAPS, Paleo, Primal and diets
When switching to a grain-free or gluten-free diet one of the hardest foods to give up is pasta. Known as a comfort food, eating pasta is actually quite the opposite for someone with a damaged gut. Pasta is wheat flour and salt. Even in my… 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 →
Sometimes that Slow Roasted Chicken is well over 6 pounds and way too much for a family of three. It's not as savory eaten cold and even eating some for lunch the next day does not use it all. What to do? Make it into… Click to Continue →
I love beets. Any color. Any time. The musky deep essence created by roasting adds another dimension and complexity to the beets -- so much so they do not require any other flavoring. Of course, it is always wise to eat some fat with your vegetables to aid in mineral absorption, so a light dressing of extra virgin olive oil would complement the taste.
Thanksgiving is a time for comfort foods and one of my favorites is stuffing. It is very simple to convert a traditional recipe to accommodate grain free eating. I cut my coconut flour bread into cubes and it tastes just like traditional wheat bread. No one will know the difference! Add all the flavors from the other ingredients and you have a savory grain-free favorite that is special on Thanksgiving, but certainly may be used any time of the year!
What to do with the windfall of tomatoes? This year I was able to dehydrate the extras in anticipation of the long winter without tomatoes. I never buy store tomatoes at all as they have no taste, are mealy and are not organic. This year I grew a lot of tomatoes, especially the mini plum tomatoes and I have too many to eat raw. I also make tomato sauce with some, but since I now have a dehydrator, I thought I would dry them.
I apologize to all my SCD/GAPS readers! Today's recipe is not appropriate to those on SCD or GAPS. It is a simple rice dish that satisfies gluten-free eaters as well as those who can eat anything. I make it when company comes and I need a good carbohydrate side dish. It is a big favorite amongst my friends and family.