All posts in Kitchen Basics

“Fat” is Not a Four Letter Word: Animal Fats

By | August 14, 2014

By Virginia George, Contributing Writer Last month we talked about plant fats. If you missed that post, I encourage you to read it as well. In it I discussed what fat is, why it’s important, and various considerations when choosing a fat such as taste and smoke point. It will give you some good background Read More

“Fat” is Not a Four Letter Word: Plant Fats

By | July 10, 2014

For years we’ve been bombarded with messages that fat is bad. We invented margarine (which is pretty disgusting if you read the history), built ourselves a food pyramid, and spent millions of dollars on huge campaigns to promote “low fat” and ” fat free” foods. Research is beginning to surface that questions whether the “low fat” and “heart Read More

How to Make Perpetual Broth in Your Crock Pot

By | April 16, 2014

Have you ever made a big batch of bone broth, simmered it all day, smelled the goodness, bottled it up… and then were hesitant to use it because then it would be gone? Maybe that’s just me, but when I found myself making broth, even in the slow cooker, I didn’t want to use it Read More

Real Food Chronicles: Jeanne @ Omamas

By | March 10, 2014

image credit by contributing writer Jeanne from O’Mamas When the ladies behind the genius Modern Alternative Mama posted a notice they wanted to explore a day-in-the-life of some of the contributing writers, I didn’t rush out and volunteer immediately. Not that my life isn’t an open book. I mean, I’m a blogger, for goodness sake. But I thought, maybe I’m not Read More

Real Reasons to Remove Sugar from the Pantry

By | January 7, 2014

Our bodies need sugar. In fact every cell in the body (including our precious brain cells) require  sugar (glucose) for healthy function. Americans, on average, who eat a “typical” American diet consume about three pounds of sugar (and/or artificial sweeteners) each week. So … we should all be geniuses, right? Seriously, though, we have a major Read More

How to Soak Beans (and Cook Them)

By | December 15, 2011

Image by cookbookman17 Learning how to soak beans is very easy, but it’s a staple of any traditional cook’s kitchen.  Soaking beans makes them easier to digest and more nourishing.  Learn why that is — and how to do it! How to Soak Beans Many places talk about doing a “quick soak” which can mean Read More

How to Prepare Grains (With Adaptation Method)

By | December 9, 2011

Image by Jayne and D We’ve now addressed the issue of grains being good or bad, and why we want to prepare grains by sprouting, soaking, or souring.  But how do we do this?  What about recipes we already use– how do we adapt them? Sourdough I’m starting with this because it’s not my specialty and I don’t have Read More

Are Grains Good or Bad?

By | December 2, 2011

  Image by Jayne and D I’ve talked a whole lot about grains on here — going grain-free, eating grains again, sprouting them, soaking them, and so on.  I haven’t even gotten down to the nitty-gritty, though: are grains good or bad?  What do you do with them if they’re good…and why?  Today we’ll look at the Read More

Recipe Collection: How to Make Crispy Nuts

By | December 1, 2011

**Quickly, before I begin this post…I just found out that the senior midwife who delivered both our boys, Abby, has died tonight, Nov. 30. She went peacefully, in her sleep — she was in her 60s. We are in shock, she was happy and fine only on Thanksgiving! Please say a prayer for her family.**

Nuts are an excellent food — high in protein and fat and a lot of key nutrients, including magnesium (which many people are lacking in). However, they’re also high in phytic acid, an anti-nutrient which binds a lot key nutrients and makes them hard to digest. It also means the nutrients aren’t available to your body.

Monday Health & Wellness: Don’t Believe the Propaganda; Raw Milk

By | August 1, 2011

**This post has been entered in Monday Mania at The Healthy Home Economist!** It’s occurred to me recently as I’ve had conversations with different people that many are confused about what is the “right” answer in any given area.  I can’t tell you specifically what the “right” answer is for you, because peoples’ needs and Read More

How to Purchase a Whole Animal

By | June 15, 2011

Image by s.wood79 **This post has been entered in Real Food Wednesdays at Kelly the Kitchen Kop!** When you are eating ” real food” on a regular basis, you know that meat prices, always one of the higher areas of the food budget, can be even higher.  Boneless, skinless chicken breast is often $6.50/lb. or Read More

Monday Health & Wellness: Got Eggs?

By | June 13, 2011

Image by **This post has been entered in Monday Mania at The Healthy Home Economist!** Few foods have fallen in and out of favor with the mainstream “health” community like eggs.  Sometimes they’re good, sometimes they’re bad.  Most people are so confused that they have just ignored the advice altogether and either eat eggs Read More


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