Disclaimer I am not a doctor. I am not a nutritionist. I am not a dietician. I am not a tax-preparer, a lawyer, a scientist, a phlebotomist, a bassoonist, a balloonist or a cop.
If you need medical or nutritional advice, please seek it out from a qualified professional. Because that's not me -- I am simply a curious and opinionated woman who loves butter.
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Passover will soon be upon us, and for many Passover means brisket, think what ham is to Easter. Brisket is one of the cornerstones of Jewish cooking — right up there with matzoh ball soup and whitefish.
It also happens to be a delicious, easy meal that anyone can include in their repertoire. The brisket is a wide, flat cut of beef from the breast or chest.
Ingredients:
One brisket (get a big one so you’ll have leftovers — it just gets more and more tender)
Onion or two
Garlic clove
Tomato paste
Beef stock . . .
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We’ve been sick with a nasty gastro bug. The kind that makes you lose 5 lbs fast and leaves you collapsed in a weakened heap swearing off food forever.
Only you can’t swear off food forever.
So what should be your first choices after your body’s been through it? Like many, I was taught about the BRATT diet growing up — Bananas, Rice, Applesauce, Toast and Tea. Not sure why the tea is in there, although if you drink tea make sure it is decaffeinated.
Clearly you will need a lot of . . .
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Did you find this link over at Food Renegade’s Fight Back Friday?
Click here to check out more recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Now onto breakfast:
On your quest toward eating healthy, breakfast can seem daunting.
It’s certainly been a challenge in my house. Like many toddlers, my daughter has, shall we say, a strong attachment to Cheerios. You know, the way winos have a strong attachment to Thunderbird. Weaning her off cold cereal is an on-going challenge. We’re lucky that, like most children, she loves fruit, . . .
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Or more accurately, agneau hachis parmentier.
This dish is a standard family-fare in France — sort of like our macaroni and cheese. You can find it served on trains and frozen in the grocery store surgelé aisle.
I tweak it by adding a vegetable, that way it’s the perfect winter casserole that freezes well and supplies all the good stuff that you need: protein, fat, vegetables and meat. This is how I make it:
Ingredients:
1 lb. ground meat — I used lamb for last night’s dish, but you could just as easily . . .
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Need ideas for “real food” dinners? Check out the recipes for Real Food Wednesdays over at Cheeseslave. Here’s my recipe (gluten and dairy-free) for sausage and beans. Make sure to soak those beans overnight first!
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Guiding principles: We should strive to produce & eat food that is:
Organic
Humanely raised (animals on pasture, not in factories)
Grown locally when possible
Whole and unrefined (real maple syrup instead of high-fructose corn syrup)
Processed as little as possible (raw milk instead of pasteurized and homogenized)
Nutrient-dense (enzymes, vitamins, minerals, and probiotics)
Free of additives and preservatives
Free of synthetic and chemical ingredients
Not genetically modified
Traditionally produced and prepared
Myth Buster Myth: Saturated fat (animal fat) is bad for you.
Truth: Saturated fats are necessary for health. It's polyunsaturated fats (most vegetable oils) and hydrogenated fats that cause disease.
Myth: Fat makes you fat.
Truth: Sugar makes you fat -- whether it comes in the form of table sugar, grains or starches.
Quote of the week: I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give.
-- Thomas Jefferson
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