Chock full of Chocolate (and healthful fats)
Mine is an adaptation and compilation of several, made to fit our diet. I like it best as a dip for fruit, but it also makes killer pudding pops (thanks goes out to my friend Meg for suggesting that idea!) and creepier still, but tasty, it totally dissolves in coffee to make an excellent mocha. A thicker version would make a delicious frosting too. This is very versatile, and you might have to make it a few dozen times to see its full potential (poor you- all that chocolate tasting!)
Food in Disguise
Twig blogging. Today, for lunch, we had Corn-Free Polenta. When Chickiepea told me what she was making, my brain had a short circuit. How can you have polenta – which is corn – without corn. Okay, gluten-free bread, I’m starting to wrap my head around. At least you can see how it is bread. It … Read more
Health Effects
After fielding a couple of questions today about the impact the diet has had on our health, I regretted the line I used last night about not knowing whether it was doing me any real physical good to have changed the diet. It definitely has changed how I feel, but I’m not an expert in … Read more
He Said/She Said:One Year Anniversary: Eating Real Food
He said/She said! She said: It’s been a year now, and a few days, since the last time we intentionally consumed any preservatives, dyes, petrochemicals, additives, MSG… etc. It’s also been a year since we intentionally consumed gluten. And here we are. Are we any better for it? I have no idea. I think it … Read more
Cooking with Class – Part Deux
Twig again. I’ve now cooked with 36 of my 54 students. Both days went really well, though it’s been something like organized chaos. A brief recap: As a capstone piece to reading Omnivore’s Dilemma with my environmental education students, I wanted to bring them into our foods lab and have them cook. We decided to … Read more
Cooking with Class
Twig posting this one. Tomorrow I’m embarking on an experiment – hopefully not a disaster. I teach English, but I also teach within an environmental education program. As such, my students are reading Michael Pollan’s Omnivore’s Dilemma at the moment. We have been learning about whole foods vs. processed foods, industrial food vs. organic food, … Read more
Why and How- Specifics of Our Diet
I realize I have not ever explained in detail why and how we eat. This is the first post in a series (probably of three) where I talk about food and how it works to help us heal what needs healing, as well as advice on how to start your own journey toward better health … Read more
Comfort Food
I love raisin bread. It was one of my favorite breakfast items before we changed our diet. I always wondered what must taste like fresh, since it was still so good processed and wrapped in two layers of plastic. I have made bread now and then… trying first with recipes in old cookbooks, but never … Read more
What’s “normal”?
Twig blogging. We were meal-planned, organized, motivated. Everything was appropriately defrosted. The meal was supposed to be chicken spaghetti in an alfredo sauce (made from scratch with herbs from our garden) with veggies. That even sounded good. So, what happened? Well, it was 90 degrees out, we’d been busting our butts all day and Lil … Read more
Start a revolution
Twig blogging. Chickiepea tells me I should write tonight and her phrase over the last few days has been, “We need to start a revolution.” Before you doubt my wife, she’s taking several small steps to do so. We’ve begun setting up a free site on myfreeforum.org to act as a community message board for … Read more
