It’s that time of the week when real foodies come together for a food festival! Fat Tuesday is the official end of Mardi Gras and here at Real Food Forager we are having our own Fat Tuesday Forager Festival! Every Tuesday come join in this Real Food Free For All!
Link up your great real food recipes, natural remedies, posts, articles and book reviews about real food, food politics, green living and our food supply.
Special diet recipes are welcome such as SCD, GAPS, gluten free, dairy free, sugar-free, Paleo, Primal, all are welcome as long as they involve REAL FOOD. Please feel free to post your recipe in the comments section if you are not a blogger.
Giveaways are welcome as long as they involve only real food items or cool kitchen tools. Pretty much anything goes — it’s party time!
The Rules are simple:
1 — No artificial ingredients. Nothing commercially canned, packaged or processed. No fake foods. No soy or tofu, no artificial sweeteners like Splenda, no bad fats like margarine, soybean or corn oil. You get the idea.
2 — Provide a link back to this post on your site (a common courtesy).
3 — Please do not make me delete any non real food linkups. Please don’t link them here. This is a place for real food recipes and issues.
4 — Please link the URL of your actual blog post and not your blog’s home page.
5 — Be kind and come back and leave a comment after linking up. And check out some of the links. There is a wealth of knowledge here.
Be sure to visit on Sunday for Sunday Snippets, a weekly post that features recipes and articles from the previous Fat Tuesday. The next feature could be yours so be sure to check back!
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{ 31 comments… read them below or add one }
Hey Jill,
This week I’ve got a new recipe for banana custard– takes 5 minutes to prep in the blender! Also, a food diary of sorts.
Thanks!
Hi! I shared a very simple breakfast or dessert dish of Baked Bananas today! Have a lovely week!
Hello Fat Tuesday!
Thank you for hosting us Jill!
This week I’m sharing Flower Power Kombucha -an herbal infused brew made with green tea, rose petals, St. John’s Wort, red clover, and chrysanthemum. It’s nourishing, uplifting, and tastes just like magic…
Best wishes,
Dori
Nourishing Foodways
Soaked, sprouted, fermented, gluten-free, whole foods
My post is about bone marrow (I misspelled it in the link number 15). Bone Marrow is nutritious and nutrient-dense. And here is an easy and delicious way to make bone marrow:
The Most Paleo Food, Bone Marrow, Easy and Delicious
No yogurt maker necessary – make yogurt in a picnic cooler: http://learningandyearning.wordpress.com/2012/04/06/homemade-yogurt-ready-to-pack-in-a-lunch-made-in-a-picnic-cooler/
This is such a great blog hop! I hope you enjoy my shared posts – my favorite is ‘Yogurt Cheese: How-To’
http://patchworkradicals.weebly.com/1/post/2012/04/yogurt-cheese-how-to.html
Hi Jill! I’m not sure why my picture didn’t show up, but I’m sharing a Raw “Cheesy” Kale and Sprouted Chickpea Salad that’s perfect for this event. Just pure whole food. Enjoy!
http://www.glutenfreecat.com/?p=9955
Hi Jill,
This week I’m sharing two recipes: soup and salad. One of my favorite combos!
(1) A radicchio salad with warm fennel and apple topped with fresh squeezed orange juice
(2) And roasted cauliflower soup with curry and coconut.
Perfect!
Have a great week!
Be Well,
–Amber
I shared my recipe for Fennel and Prosciutto Soup. This post also talks about the difference between fennel and anise (they are two totally different plants!)
Thanks for hosting!
Thanks for hosting! I shared a research snippet on fermentation and a primer on growing tomatoes
Hi Jill, I’m sharing my recipe for one of my all time favorite soups – Tom Kha Gai! Thanks for hosting.
http://easynaturalfood.com/2012/04/14/tom-kha-gai/
This is one of my favorite staples for a frugal meal with no nutritional compromises!
http://glutenfreedomestic.blogspot.com/2012/04/tender-juicy-beef-delicious-and-dirt.html
Hey Jill
I hope you will love my almond and zucchini bread recipe as much as I do. It is gluten, wheat, dairy, yeast and sugar free! x Lee
This week I’ve posted on what is a CSA and how it can benefit you, your health, your community and the planet–and how you can join one near you today!
Thanks for hosting and have an abundant week!
http://www.smallfootprintfamily.com/what-is-community-supported-agriculture
I posted my recipe for cheesy vegetable cups. A very versatile meal that you can eat for breakfast, lunch or dinner!
http://voogtrecipes.blogspot.com/2012/04/cheesy-vegetable-cups.html
This week I am sharing a super easy, kid friendly recipe for homemade Jello- avoiding all the crap in conventional jello!
http://ournourishingjourney.com/2012/04/16/homemade-jello/
Thanks for hosting!
Hi Jill! Thanks so much for hosting! This week I posted The Dandelion’s Story, my super healthy cornbread recipe and a post on the importance of getting outside as much as you can with your kids. Enjoy a great week. Rebecca @ Natural Mothers Network ( Seasonal Celebration) x
Thanks for hosting! Did you know that your Grandma’s cast iron pan was a lot better than yours? My post on vintage cast iron explains why.
Thanks for hosting again!
I’m linking up three:
1. Why I Don’t Soak Grains
2. Crock Pot Chicken Adobo
3. Mama’s Sausage Macaroni
Thanks!
Sharing Caramelized Onion Sprouted Wheat Buns today, great for any sandwich or burger. Thanks for hosting!
I added my recipe for Spicy Dilly Beans. Thanks for hosting!
I shared my recipe for GAPS-style Swedish meatballs as well as my weekly GAPS meal plan. Thanks for hosting!
This week I am sharing my take on a skillet cookie, which is cookie dough baked in a cast iron skillet! I love it because it’s faster, easier, iron-rich, and you can cut the cookies into wedges. You can even eat a wedge warm with a scoop of ice cream on it. Yum!
Hi Jill,
For those that have been following me on my nutritional balancing journey, in this blog post I report on the results of my re-tests and biochemical changes that have been made in my body over the last 18 months.
This week I’m sharing my lazy method for making beef stock. It’s super easy and anyone can do it! Also, I’m continuing my organ meats series by sharing a recipe for including beef liver in vegetable soup. Yum!
Hi Jill, thanks so much for hosting!
I’m sharing an interview with Gnowfglins founder Wardeh Harmon on how she healed her family’s food allergies through traditional foods, also how I healed my own gluten sensitivities, and Baked Ricotta with Roasted Tomato Parsley Salad.
http://www.beyondthepeel.net/gnowfglins-wardeh-harmon
Hi and thanks for hosting!
This week I’m sharing my recipe for Homemade Vanilla Ice Cream that ISN’T hard as a rock. This homemade ice cream is decadent and comforting, with just the right amount of ease in scooping right out of the freezer.
Have a great week!
I posted my cultured celery sticks! So yummy!
Thanks for hosting!
Thanks so much for hosting. I shared a Grain-Free Carrot Cake Pancakes recipe. They are so delicious and easy to make. Thanks again.
http://recipestonourish.blogspot.com/2012/04/grain-free-carrot-cake-pancakes.html
Thank you for excluding soy as a health food! I am intolerant to it, gluten and dairy, and it is so frustrating to have all these supposed health foods have soy in them, especially when they proudly proclaim “gluten free!” on the front. Let alone the health problems for people who are not intolerant of these foods.
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