Monday, September 7, 2009

Cooking Traditional Foods: Why you should, and How you can!


It's hard to know these days just which dietary guidelines we should follow to obtain optimal health. The experts all seem to vary, and we all know just how many fad diets are out there. The truth is, however, that nutrition is not an ever changing concept. The roots of healthy eating will never change. In fact, traditional foods are really the most wholesome way to eat. We just have to learn what that means again.

Simply put, Traditional Foods are foods consumed in the way our ancestors ate them. The basis of Traditional Foods is that the food you consume be as nutrient dense and nourishing as possible. Traditional Foods (TF) goes beyond just avoiding packaged and processed foods. It is about choosing the best food options available for your budget & location and consuming it in a way that allows your body to extract the maximum nutrition from that item.

Local foods+ organic foods+ in season foods (-microwaves) = responsible eating for you and your family!

Here is a link to the "Cooking Traditional Foods" website...home of the American Menu Mailer...that describes traditional diets and cooking in layman's terms.

http://www.cookingtf.com/whatistf.html

(to the right is some homemade chicken bone broth I have cooking on the stove)

For more help check out this amazing link on how to convert your favorite recipes to the traditional style of cooking!

http://www.cookingtf.com/convert.html

(Rosemary Apple Chicken with garden salad, snow peas, and homemade mashed potatoes. Tonight's delicious dinner. Just an example)

I suggest that anyone committing themselves to a healthier lifestyle give traditional nutrition a try. It truly is the most nourishing way to eat.

Share/Bookmark

Sunday, September 6, 2009

Sloppy Joes (GFCF)


For More Delicious American Menu Mailer Recipes go to www.cookingtf.com

Share/Bookmark

Peanut Butter Squash Brownies

For more excellent Menu Mailer Recipes go to www.cookingtf.com


Share/Bookmark

One Skillet Lentils


Share/Bookmark

Wednesday, September 2, 2009

Eatin' In Season: Early Fall Months

Apples
Bell Peppers
Figs
Nectarines
Pears
Tomato
Avocado, Haas
Berries
Garlic
Okra
Plums
Zucchini
Basil
Corn
Grapes
Onion
Potato
Beans-shell
Cucumber
Oranges
Summer
Squash
Beans-Snap/green
Eggplant
Melon
Peaches
Tomatillo

Do with these what you will...I'm sure your skillet's will be sizzlin'!

Share/Bookmark

Monday, June 22, 2009

Eatin' in Season: June

The following are in season for the month of June so snatch them up at your local farmer's market for your culinary delight!
  • Apricots
  • Cherries
  • Green Onions
  • Okra
  • Summer Squash
  • Basil
  • Corn
  • Limes
  • Peaches
  • Sweet Onions
  • Beets
  • Cucumbers
  • Melons
  • Peas
  • Tomatoes
  • Berries
  • Grapes
  • Mission Figs
  • Red Onions
  • Zucchini
  • Carrot
  • Green Beans
  • Nectarines
  • Salad Greens
Happy Tasting!
Share/Bookmark

Thursday, April 23, 2009

Mahogany Rice Pudding

Mahogany black rice may initially look black; it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results.

2 1/2 cups water
1 1/4 cups uncooked Mahogany rice
1 (14-ounce) can regular or light coconut milk
1/4 cup wildflower honey
1 cup chopped strawberries

3/4 cup blueberries

3/4 cup peeled and chopped kiwi

¼ cup of toasted coconut

Place water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and honey. Bring back to a simmer and cook, uncovered, for 15 minutes more.

Place pudding in a clear glass bowl to “show off” how beautiful this colorful dessert is! Top with chopped fruit & coconut just before serving.

Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas


Share/Bookmark

Wednesday, March 18, 2009

Heavenly Coconut Cupcakes


Share/Bookmark

Gluten Free Banana Cranberry Muffins


Share/Bookmark