Last Thursday, Cat Raymond of The Farm-to-Consumer Legal Defense Fund stopped by my house for lunch. Cat and I go way back. In my early days as a Weston A. Price Foundation Chapter Leader, she was one of the first gals to attend a traditional cooking class in my home.
I’ve recently stopped buying any and all brands of canned organic tomato products. I recently found out that all acidic foods, even organic, are packed in cans lined with BPA a very dangerous hormone disrupting chemical that is linked to a whole host of ailments. I prefer to make my own homemade pizza sauce and marinara from tomato products packed in glass to avoid this chemical.
When my husband and I first eliminated grains in our diet a few months ago, fried chicken was one of the first dishes to go out the window. I recently had the idea to make low carb fried chicken by battering in coconut flour instead of wheat flour. Sometimes you have to wonder why the most obvious things take so long to come to mind.
Several of you emailed me asking for this almond flour pizza crust recipe since I posted it as part of My Personal Food Log last week. I really hope you enjoy it as much as I do. It is so fabulous, and I am so delighted that I am not missing wheat crust pizza in the slightest with this recipe in my back pocket (I am such a huge pizza lover).
I get asked a lot how I manage to make basically everything we eat from scratch and still have the time to take a shower everyday. It’s not as difficult as you might think to prepare quality food 3X every day for a family of five. In fact, I am certain I spend at least half what most families our size spend buying and preparing processed foods in their home.
What to do with all the leftover turkey meat? I’m quite sure this question has crossed the minds of many folks as the lure of holiday leftovers fades away and the reality of the Monday morning routine comes ever closer. While I have no answers for the impending dread of getting up at 6am after a long,
The second part of my blog about Mexican food concerns proper preparation of corn. Corn is a grain (sorry kids, corn on the cob doesn’t count as a veggie!) and as such, requires careful preparation so as to maximize nutrition and neutralize antinutrients. Traditional peoples who relied heavily on corn were careful to soak the cornmeal or corn kernals in limewater before cooking.