Fresh Bites Friday is a weekly real food blog carnival and recipe share. We invite you to share recipes that use REAL FOOD ingredients as well as articles and blog posts about the real foods lifestyle and natural health.

There are many members of the Real Food Movement and they are all welcome here. Traditional foodies, slow foodies, Primal and Paleo eaters, raw foodists and the newbies who are just starting to get into local, organic, sustainable eats- let’s connect! Unite! Share!

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Read the rest of Fresh Bites Friday May 25, 2012 (200 words)

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The Get Cultured! Class Giveaway has ended and the winner has been chosen. If you won, please email me within 48 hours with your contact info. The winner is:

Candace Charee {May 19, 2012 at 5:52 pm}

Congrats!

For those who didn’t win, don’t worry, we have more giveaways coming soon! And don’t forget, if  you register for the class before May 31st, you’ll automatically save $50!! There still time to sign up and save

 

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According to the Alliance for Natural Health:

It’s been less than three weeks since the California Right to Know campaign submitted enough signatures to put mandatory GMO labeling on this November’s ballot.

If the vote were today, it would pass!

Current polls show a majority of California voters support the Right to Know Genetically Engineered Food Act. Unfortunately, the biotech industry is spending millions of dollars to convince California consumers they don’t really want GMO labeling.

Will you make a donation to help the campaign fight back against industry lies and drop the money bomb on Monsanto?

A website, StopCostlyFoodLabeling.com, makes the false claim that labeling will “increase your family’s food prices by hundreds of dollars per year.” The domain name is registered to “Domains by Proxy,” a private company whose sole purpose is to be the official owner of domains so that the real owner’s name is kept secret.

The only “consumer” group listed as a member of the anti-labeling coalition is the “Consumers Coalition of California.” Strangely, for a group claiming to be a coalition of consumers, this group has no website (how then, one wonders, are consumers to join the coalition?), a history of supporting big business interests, and a president who lives in Austin, Texas—not California.

Make no mistake: this is “astroturfing,” a corporate campaign designed to look like grassroots activism. In other words: a lie.

Your support is urgently needed to help the real grassroots movement stand up to industry giants! Please give now, and please give as much as you can.

If you donate by May 26, the Right to Know Campaign’s biggest supporters will double your contribution, and ANH-USA will give you a complimentary one-year membership with ANH-USA!

This is awesome- let’s do it!! Thanks to Emily Stevenson with ANH for alerting me to this! We’ve donated to drop the money bomb on Monsanto- will you???

 

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Fresh Bites Friday is a weekly real food blog carnival and recipe share. We invite you to share recipes that use REAL FOOD ingredients as well as articles and blog posts about the real foods lifestyle and natural health.

There are many members of the Real Food Movement and they are all welcome here. Traditional foodies, slow foodies, Primal and Paleo eaters, raw foodists and the newbies who are just starting to get into local, organic, sustainable eats- let’s connect! Unite! Share!

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Read the rest of Fresh Bites Friday May 18, 2012 (200 words)

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Everyone knows how much we love cultured and fermented foods here at Real Food Whole Health! Goodies like water kefir, kombucha, yogurt, crème fraiche, raw milk cheeses, fermented condiments (like real ketchup, homemade mayo, fish sauce and tamari) and cultured veggies (like sauerkraut, pickles and kimchi) are a staple in our kitchen and we make an effort to consume these foods daily.

Cultured foods are not only delicious, but they provide incredible nourishment to the body and support digestion like none other. Digestion is a key part of The Essential Six Elements of Whole Health.  These foods are also a fantastic way to preserve the bounty of a summer harvest long after the garden has been covered with snow. We encourage our clients to make cultured foods part of their daily diet, but find that it can be daunting at times for people to start making their own cultured foods.

While some naturally fermented foods can be purchased at natural foods stores or online, they might be difficult to source, can be expensive and there may not be a wide variety of choices commercially available at health food stores. Making your own cultured food is a fantastic skill to have and it can save a lot on the grocery bill- always a plus when eating REAL FOOD!

We’re pleased to announce that Jenny McGruther from Nourished Kitchen has created an awesome online class, Get Cultured!, that clearly demonstrates how to make your own cultured foods so you can start experiencing the benefits of ferments today! We’re speaking with her today to learn more about how she discovered these foods and what led her to develop a class to help others learn the culturing process.

 Amy: Hi Jenny! Welcome! Thanks for taking the time to speak with us today.

 Jenny: Hi! Glad to be here. Thanks for having me!

 Amy: I’m curious, what brought you to cultured foods?

Jenny: Culturing foods was my first step into the traditional foods movement.  I wanted to save money (and eat better) by making my own yogurt.  I loved the transformation that occurred in the yogurt and it left me fascinated, from there I started fermenting vegetables, making cheeses, and, eventually, started curing meats and fish naturally as well.  It’s a beautiful, artisanal process that’s been somewhat lost in the past few decades – I’m thrilled to see it enter a period of revival.

 Amy: I completely agree! It is such a beautiful culinary art and one every traditional cook should consider embracing. What really excites you about making ferments?

Jenny: Fermentation is magic.  It’s an amazing process to see just two ingredients (cabbage and salt, for instance) turn into something entirely different with time.  It’s a fascinating transformation, and it’s very easy to accomplish for home cooks – if they’re confident in what they’re doing and have a bit of knowledge to support their efforts.  I also love the way fermented foods make me feel.  We try to eat something fermented at each meal: a bit of yogurt or kefir in the morning; mayonnaise, cheese or pickles at lunch; sauerkraut or kimchi with dinner and so on.  

Amy: Did you have any initial fears or hesitation about making cultured foods?

Jenny: Oh certainly!  Remember, we’ve grown up in a culinary climate that fears bacteria and views all bacteria as negative.  So I was afraid that my homemade yogurt would simply be rotten milk.  I was afraid that my sauerkraut would have botulism, or that I would make my family sick if I fed them my homemade gravlax. I would ask myself, is it really, really okay for me to leave this food out on the counter? 

These are irrational fears, as culturing protects milk from rotting, the risk of botulism is nonexistent in properly fermented foods and my homemade gravlax was salted and sugared and just fine.  But, that doesn’t keep us from feeling fearful – especially if we’re new to the movement. 

That’s why the goal of this course is to give knowledge, tried and true techniques and recipes that help those who take the course to be fully confident in their kitchen endeavors.

Amy: Oh yes. I can identify with this. I remember the first time I left a gallon of raw milk out on the counter to separate as part of making cream cheese and gathering whey. I was convinced I was going to poison us! Haha. But it was fine, of course, and the results were spectacular. Do you have a favorite cultured food recipe?

Jenny: It varies.  I fall in love with new ones all the time!  Each new ferment seems like a favorite to me.  I think some of the most fun to make are homemade sodas. 

Amy: Oh, that sounds really great! How do you make homemade sodas?

Jenny: It’s easy! So, I combine all herbs with a sugar source and a ginger bug, kefir starter culture or whey and ferment these lovely sodas.  My root beer recipe includes ginger, licorice, dandelion, juniper hops, sarsaparilla and sassafras as well as other herbs.  Another favorite is ginger and mint or even rosehips, hibiscus and orange peel. 

I love them because they combine the medicinal properties of herbs with the benefits of fermented foods for a totally natural soda that is a lovely treat for a family who otherwise doesn’t consume sodas and soft drinks.

Amy: Absolutely! I love incorporating herbs into my meals. We have made water kefir, similar to sodas, but now I can’t wait to try your version with the herbal additions too!  What cultured food staples do you make regularly (kombucha, kefir, yogurt, veggies, etc)?

Jenny: It varies largely with the seasons.  I make kefir and yogurt weekly – from cow’s milk in the spring and summer, and goat’s milk year-round.  I also make cheese year-round from goat’s milk.  I switch between water kefir and kombucha, depending on how I feel – losing interest in one, then regaining it.  I always, always have a pot of fermented vegetables going.  Right now, we’re still eating the sauerkraut and kimchi I made last November, and I’m making pickled radishes right now since they’re so plentiful.

Amy: That’s great! I think it’s so beneficial to mix it up a bit, too. Different foods have different bacteria profiles and it’s a good idea to get a mix in our diet, much as our ancestors would have done. For example, kefir and kombucha are great beverages that even most kiddos will like and they have different beneficial bacteria strains and yeasts in each. So, making either one of these at different times will introduce all the beneficial wee-beasties into our gut.

Let’s talk more about kids and cultured foods.  In our practice, we work with a lot of families. Cultured foods are so critical for a growing child’s health and can be particularly important for kids with digestive issues and those on the spectrum. Are there easy recipes to start kids with? Do you have any advice for getting kids to like ferments?

Jenny: If you’re starting your kids on real food from the beginning, introducing them to fermented foods will not be an issue.  But, if you’re like many families and just beginning to find real foods after your kids’ food preferences have already developed it can be harder.

I recommend making fermented versions of the foods your family already enjoys.  For most people, it starts out with condiments: mayonnaise, ketchup, honey mustard, barbecue sauce can all be made through fermentation.  Kids love ranch dressing, right? Make a homemade version using fermented mayonnaise, kefir and fresh herbs. Kids also love fermented fruit butters like fig butter and apricot butter.

Also, some children – especially those on the spectrum – have issues with the texture of foods.  For these children, sauerkraut and shredded vegetable ferments can be tough.  Instead, try them on naturally fermented whole pickled vegetables like true sour dill pickles, fermented carrot sticks, etc.

And, I’ve never met a kid who didn’t like a natural, homemade herbal soda.

Amy: I bet! Ok, so you are an expert in making cultured foods, but tell me… Have you ever had a total flop? Have you made something that was completely inedible?

Jenny: Oh yes.  They’re rare with proper fermentation, mind you, but it does happen.  I made dill pickle slices last year and it was a total flop!  I let them go way, way too long (because I was busy with our farmers market) and even though I was using a beautiful fermentation device equipped with an airlock and glass weight, the top developed a wicked layer of 1/4-inch thick mold and the pickle slices were mushy.  That went to the compost bucket.  Now, had I been paying attention to my ferment, they would have been fine.  But I wasn’t.  It happens.

I also kept my water kefir grains too close to my kombucha, despite warnings that I didn’t (but should have) believe.  I ended up growing a 4-inch thick kombucha SCOBY in my water kefir.

Amy: Haha! That’s too funny. I’ve not heeded that advice either- to keep ferments a bit apart from one another- but typically I don’t make kefir and kombucha at the same time. I will learn from you, though, and make sure my jars are separated!

So, what motivated you to do a class specifically on culturing? 

Jenny: While I’ve done other classes on back-to-basics cooking, I developed this course on fermented foods precisely because so many newcomers to real and traditional foods were still left unsure or confused about the process of fermentation.  It’s my goal to assist them in anyway I can – relieving their fears, supporting their goals.  There’s a lot of misinformation and confusion on the subject of fermentation.  Me? I want people to have the tools they need to begin fermenting all kinds of foods in their kitchens, and I want to support them when and how I can.

Amy: So, if someone is a total beginner, what will be their experience with the class- will they be able to follow it? Can they expect to be able to make cultured foods during (or after) the class?

Jenny: This class is designed to support beginners while leaving enough items of interest for those who already love fermented foods and are well experienced.  Each workshop on any given subject (there’s thirteen workshops) contains four videos and many recipes, easy-to-follow tutorials, fact sheets and troubleshooting tips. 

I encourage newcomers to choose one recipe from each of the segments to try out before moving on.  There’s no reason, for instance, someone should be culturing yogurt, viili, piima, kefir, filmjolk all in their kitchen simultaneously.  Keep it simple. Find what works.  And this series is designed to help people do just that.

Also, we host periodic conference calls so participants can call and chat with me personally or with other fermentation lovers and this allows those with more experience to help those with less.  I’m also available to answer emails from participants so that they really have their questions answered in a way that allows them to cultivate the confidence and knowledge they need to start truly benefit from fermented foods.

Amy: Awesome! So, if someone is an experienced fermenter, they will still be able to see benefits from the class? 

Jenny: Definitely.  Many of the participants have been experienced in fermentation.  So they may already be doing kombucha and kefir, sauerkraut and yogurt – but they’re new to some of the other workshops like curing and fermenting meats and fish naturally or making probiotic herbal tonics, chutneys, vinegars, fermented nut pastes and the other less common ferments included in the workshops.

Amy: That’s wonderful! Can you give us more information on what topics are covered in the class?

Jenny: There’s a total of 13 workshops each with its own e-Book for total of 100+ recipes and tutorials in addition to other fact sheets, articles and troubleshooting tips.  Within those 13 workshops is about 50 videos.  Plus we host periodic conference calls on different subjects. 

The first few workshops focus on cultured dairy, wild fermented dairy and kefir as well as coconut yogurts and coconut kefirs.  Then we move onto probiotic tonics like kombucha, water kefir, kvass, rejuvelac and natural sodas.  From there we work on condiments, relishes, chutneys and homemade vinegars before venturing into workshops on shredded vegetable ferments and whole fermented vegetables like sour pickles.  Lastly, we cover sourdoughs, fermented nuts and pulses as well as naturally fermented soy foods like tempeh and natto, as well as naturally cured meats.  I’ll show people how to cure their own bacon, anchovies, corned beef, lox and all sorts of other goodies.

Amy: That’s really comprehensive! Definitely some things in there I’d love to learn. I heard there was going to be a FREE webinar too?

Jenny: Yes! I’m conducting an in-depth webinar on Friday, May 18, 2012 starting at 11am (Mountain time). We’ll be covering safe, effective and practical tips for fermentation.  Participants will learn how to choose fermentation equipment for all budgets, how to ensure ferments are safe, how to minimize contamination from stray microbes, as well as learning how to integrate ferments into daily meals.

Amy: Fantastic! So how does someone join the webinar?

Jenny: They can register for FREE here and then the rest of the details will be emailed to them.

Amy: Ok, great! Thanks so much for taking the time to talk with us. I am really looking forward to the webinar tomorrow and the class sounds completely amazing!

Jenny has also been gracious enough to allow us to GIVEAWAY a FREE “GET CULTURED!” CLASS ENROLLMENT ($199 value)! To enter the giveaway, just see the details below. This class is packed with valuable information for both beginning and experienced fermenting enthusiasts and there are several things I just can’t wait to try. Learn more about the class HERE. And if you register for the class before May 31st, you’ll automatically save $50!!

How To Join the Get Cultured Class Giveaway:

1. Sign up to receive our FREE newsletter.
Sent 1-2 times a month, our newsletter keeps you in the loop with articles, recipes, discounts and info on future giveaways:

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How about some more entries?!?

Be aware: You must post a separate comment for every entry, otherwise it can’t be counted.

1. Blog about this giveaway and link back to this page on your blog. Leave a comment below with the link to your post. (1 extra entry)

2. Follow @realfoodhealth on Twitter and tweet about this giveaway. Be sure to include the URL to this page in your tweet– or just click the Tweet/Re-tweet button at the top of this post. Leave a comment telling me that you’ve followed & tweeted. Already a follower on Twitter? Tweet about the giveaway and leave a comment below.(1 extra entry)

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4. Email 5 friends about the giveaway, with a link to this page. Remember to leave a comment below. (2 extra entries!)

This giveaway will end Wednesday, May 23rd, 2012 at 11:59 PM EST. The winner will be chosen via random.org. I’ll announce the winner by the end of Thursday, May 24th, 2012 on the blog. Winner will have 48 hours to email me with his or her name and contact info. No purchase necessary to win.

REMEMBER: You must leave a comment for each way you’ve entered.

 

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Fresh Bites Friday is a weekly real food blog carnival and recipe share. We invite you to share recipes that use REAL FOOD ingredients as well as articles and blog posts about the real foods lifestyle and natural health.

There are many members of the Real Food Movement and they are all welcome here. Traditional foodies, slow foodies, Primal and Paleo eaters, raw foodists and the newbies who are just starting to get into local, organic, sustainable eats- let’s connect! Unite! Share!

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Read the rest of Fresh Bites Friday May 11, 2012 (200 words)

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Trying to sell your home?

Skip the old advice to have cookies baking in the oven and definitely pass on the commercial scented candles or air fresheners full of toxins. Instead scent your home with natural essential oils.

In addition to making your home smell clean and fresh, essential oils are less likely to cause adverse reactions than the synthetic fragrances found in candles and air fresheners.  And offering freshly baked chocolate chip cookies to people who can’t eat them (due to avoiding processed food or allergy concerns) isn’t going to win any bonus points either, LOL!

When we were searching for our new home, there were several places that did indeed bake tube-dough cookies to scent the house (which we politely declined) but most used heavily scented candles to mask pet odors, smoke odors or just make the home smell “nice”. Two homes were actually so bad we had to leave before seeing them fully. Even if the house had been to our liking, I certainly wasn’t going to purchase a home that would have lingering fragrance odors in the floor, walls and cabinets!

An easy solution is to use real essential oils. It’s a great idea to have essential oils around anyway- for natural everyday cleaning, for use in a natural first aid kit or even as an addition to some recipes. Essential oils also raise the vibration of the home and combined with natural sea salt may actually have some air purification effects.

You can simply mix up a spray bottle with a bit of alcohol (like vodka), water and several drops of essential oils and spritz it around or try this recipe from Aura Cacia, a producer of essential oils.

Vanilla Amber Aroma Crystals

1 cup coarse ground sea salt
1 tsp jojoba or grapeseed oil (just enough to make the salt crystals glisten)
25 drops vanilla essential oil
10 drops lavender essential oil
10 drops sweet orange essential oil

Mix salt and oils, pour into a decorative dish or bowl, and set on a table. Placing it near a warm, sunny window or near a heat source will help diffuse the aroma.

You can also make up your own blend to scent the salt crystals, and perhaps match the mood of your home or location while doing so. Have an earthy home near the mountains? Maybe some cedarwood, pine, frankincense or patchouli would be part of a good mix. Bright home near the beach? Maybe some citrusy oils like lemon, lime, grapefruit or lemongrass would be part of your blend.

Have fun with it and know that you’re promoting safer and more pleasant air in your home!

Source 1
Photo Credit

 

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Post tags: aromatherapy, essential oils, fragrance, non-toxic lifestyle, scents, sell your home with essential oils

Fresh Bites Friday is a weekly real food blog carnival and recipe share. We invite you to share recipes that use REAL FOOD ingredients as well as articles and blog posts about the real foods lifestyle and natural health.

There are many members of the Real Food Movement and they are all welcome here. Traditional foodies, slow foodies, Primal and Paleo eaters, raw foodists and the newbies who are just starting to get into local, organic, sustainable eats- let’s connect! Unite! Share!

Fresh Bites Friday is about (...)
Read the rest of Fresh Bites Friday May 4, 2012 (200 words)

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Post tags: blog carnival, blog hop, fresh bites friday, nutrient dense recipe, real food blog carnival, real food recipe share, real food recipes, real food whole health, recipe share, traditional food blog carnival, traditional food recipe share

Fresh Bites Friday is a weekly real food blog carnival and recipe share. We invite you to share recipes that use REAL FOOD ingredients as well as articles and blog posts about the real foods lifestyle and natural health.

There are many members of the Real Food Movement and they are all welcome here. Traditional foodies, slow foodies, Primal and Paleo eaters, raw foodists and the newbies who are just starting to get into local, organic, sustainable eats- let’s connect! Unite! Share!

Fresh Bites Friday is about (...)
Read the rest of Fresh Bites Friday April 27, 2012 (200 words)

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Post tags: blog carnival, blog hop, fresh bites friday, nutrient dense recipe, real food blog carnival, real food recipe share, real food recipes, real food whole health, recipe share, traditional food blog carnival, traditional food recipe share

This is a delectable treat and it’s a great way to use up the last of those apples. It will be one of the first recipes you want to make when apple season comes around again, as well! This is sort of a mix between a tart and a crumble. It’s rustic and comforting- and perfect to serve for any occasion. Kid-friendly!

Gluten Free Apple Tart (or Apple Crumble)
by Amy Love, Real Food Whole Health

For the filling:

2 TBL organic grassfed butter
6 organic apples, any variety, cored and sliced thinly lengthwise
1 TBL pure maple syrup
1 tsp ground organic cinnamon
½ tsp ground organic nutmeg
Dash of unrefined sea salt

For the crust/topping:

2 ½ cups blanched almond flour
1 cup finely chopped crispy walnuts (that have been soaked/dried)
1/3 to 1/2 cup sucanat (dehydrated cane sugar)
¼ tsp unrefined sea salt
1 ½ tsp ground organic cinnamon
½ tsp ground organic nutmeg
12 TBL grassfed butter, cut in cubes
1 pasture-raised egg yolk
½ tsp pure vanilla extract

Preheat the oven to 400 degrees F.

First, prepare the filling:
In a large pan over medium heat, melt 2 TBL butter and add apple slices. Stir to coat with butter. Drizzle in 1 TBL pure maple syrup, 1 tsp ground cinnamon, ½ tsp ground nutmeg and a dash of salt. Stir and allow to cook, stirring often, until slightly golden and softened a bit, about 10 minutes.

While the filling is cooking, make the crust/topping:
Combine all crust/topping ingredients in a large glass bowl and mix roughly with your hands or using a pastry cutter. You want a crumbly texture that just holds together and it mixed, but is not completely smooth. You can also pulse the mix in a food processor, but it comes together in seconds with your hands.

Press about 3/4 of the crumb mixture in an even layer into the bottom of a buttered 9 1/2-inch springform or tart pan to form a crust. Top crust with apple filling mixture, spreading in an even layer.

Sprinkle the rest of the crumb mixture evenly over the apple slices. Press down lightly to set the crumbles in place.

Bake the tart for 25 to 35 minutes, or until it’s lightly browned and the filling is lightly bubbling.

Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature, on its own or topped with homemade whipped cream, crème fraiche or homemade ice cream.

Fun variation: Finely chop the leaves of 2-3 rosemary sprigs. Add the rosemary bits to the apple filling while its cooking and then complete the rest of the recipe as written. This is an unexpected flavor combination that you simply must try. It’s surprisingly delicious!

 

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