Living naturally, most of the time.
Although I have been doing most components of the GAPS diet for almost 4 months, I had not been eating organ meats until recently. When Dr. Celena Hadlock asked about my organ meat consumption in a phone conversation as one of her first questions and when I saw that Monica Corrado has begun teaching classes…
On December 13, President Obama signed the Healthy, Hunger-Free Kids Act of 2010 to “improve” the school lunch program. Some “Real Food” enthusiasts raise questions about the fact that the school lunch program is even tied to the Agriculture Department, a point Sally Fallon made in her address, “The Politics of School Lunch” at the…
“Gluten-free food at Waldorf school” is something of an oxymoron; those places love their wheat! My son brings his own bread and muffins for snack to replace the homemade, whole wheat organic snacks the students and teachers make in the classroom. Last night my husband said to some friends of the boy’s school and his…
One of the easiest things to do to stay – or get – healthy in the winter is to make your own chicken stock, or bone broth. Some people like to claim that healthy eating costs a lot of money, but broth is something you can make from the bones of a chicken you already…
At my son’s Waldorf school, birthdays are celebrated with applesauce cake. We always pack my son a wheat-free, gluten-free alternative for the baked goods. I also make them dairy-free so that I can eat them and because we try to keep my son’s dairy intake down. I was very pleased with the cake we made…
I finally took a photo of a gluten-free, dairy-free pumpkin pie this year! Two different times! The crust was largely hazelnut and rice flour with all the spices of pumpkin pie. I used coconut oil and put a little vanilla in with the cold water, using this crust recipe (with mostly nut flour/meal). I baked…
I wanted to share a photo of the GFCF rolls I made for Thanksgiving this year and an update on the recipe. The bulk of the flour this time was Hazelnut flour from Bob’s Red Mill with some sorghum, rice, and tapioca. Also, I got away with using hardly any sugar and a little more…
This is not the most stellar recipe post, but I thought I’d share that lately I’ve been making a quick side dish out of the extra farm eggs we have now that I’m no longer nursing and eating two each morning (and I keep forgetting to decrease my order size!). My son loves eating these…
Mother’s Day was also my husband’s birthday. I got my special time running a half-marathon, and then we went out for brunch with friends. He didn’t get much special time, having promised a neighbor we’d babysit for them. D’oh! But he did mention an idea to buy a slice of rhubarb pie for himself, so…
This recipe adaptation comes from Bruce Fife’s Cooking with Coconut Flour I’ve reduced the sugar and replaced butter with coconut oil to make a fully dairy-free and gluten-free cupcake. These are high protein, high-fiber and rich, even without the butter. 3 Tablespoons coconut oil (melted)3 eggs (warmed in water first so they don’t clump up…
