Jan 26
Real Food Face-Off: Passionate Homemaking vs. Naturally Knocked Up
from the kitchen, miscellaneous Add commentsI was invited by Katie @ Kitchen Stewardship to participate in her Real Food Face-Off event. Head over there to learn a little bit more about my purpose, tips, and advice for real food eating…but remember the most important thing. My contribution is live today!
Check it out here.
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Great Face-Off! I’m sharing it with my readers this afternoon.
Blessings!
Lindsay,
I’ve been riding the fence regarding the issue of whole/organic eating for my family. I’ve been following (and admiring!) your blog for quite a while, but I think this Face-Off has put me over the edge…Dirty Dozen, here we come. I especially appreciate your answer regarding not purchasing “organic” labeling for its own sake–I grew up on a conventional farm/ranch, and we ate or grew most of our own food. This food was/is sold and marketed in a conventional format and will never sit in the “organic” or “free-range” shelves. As a now urbanized consumer, I weary of walking through a store, seeing the astounding markups on foods that labeled a certain way or for a certain breed, and knowing that a little research would go MUCH farther than the expense of label comfort. Something I’ve gathered from your writings is that although some things are more costly, truly eating naturally is a commitment to understanding more than a commitment of money. I would encourage anyone else intimidated by this process to seek out a farmer, tell them what you want, and ask if they would have that product available (or know another producer who might). Especially with the current agricultural economy, most producers would either be personally helpful or know somebody else to ask.
Thanks for sharing! I really enjoyed reading your responses, especially how you’re not uptight about you and your husband enjoying yourselves when you eat out
There’s not much room for grace when you become legalistic about what you eat. From experience, I know it can quickly lead to judging others by how they eat, thus interfering with our whole aim to be Christ-like. It’s important to enjoy it!
Actually I can’t remember how I arrived here but I’ve been reading your detergent and dishwashing recipes and am definately going to try them out. You have the most amazing information here and I think I’m hooked. I’ve tried to live as simply and frugally as possible and so far all my children have survived their up-bringing (eldest is 20 now!) so I think I’ll just continue!
You mentioned that you buy sprouted grains and then grind them into flour. Where do you buy them? Thanks for the face-off!
To Your Health Sprouted Flour Company.
That was great to read! Your take on healthy living is inspiring, and I thank you for sharing with us:)
Have a great day!
As a follow-up question about using sprouted grains to grind at home… do you find that the taste is much different from using the “white flour” that we’re currently used to? All I know is that we tried sprouted grain spaghetti from a health food store around here, and the taste was awful. Is that normal? Is it something we just have to get used to? =) Thanks!
Any whole wheat products definitely take some adjusting to if you have had a trick intake of white flour. Start small and do half and half until you can gradually switch over to completely whole wheat products. I have noticed that sprouted or soaked whole grains result in a much lighter finished product than their counterparts. There are a few brands/companies that I do not like though…Food for Life, for example is too dry. Making homemade versions with sprouted flour or soaked flour is always far superior. I recommend brown rice spaghetti…it is delicious and very similar to white pasta and low in phytates so it is a good alternative. It is more sticky though but the flavor is superior to white in my opinion.