The season for fresh local berries is coming soon, maybe already here for some, so what’s the best way to eat them? Of course, just wash and eat is the first way. When the berries are fully ripe, that’s quite … Continue reading →
I’ve added two new pages to Real Food Houston–a list of books and websites that I recommend for reading and research and a page that collects all of the recipes on one page to make access easier. The new pages can be … Continue reading →
This is the first of a new series I’m calling ‘What’s for dinner?’ I don’t know how often I’ll have a new post, just whenever the dinners we have turn out especially good. Today’s highlight is a delicious, tender roundsteak, part of our just-received … Continue reading →
Almost every morning my breakfast is a delicious, nutritious kefir smoothie. No other breakfast is as satisfying; I just feel better when I have my smoothie. The smoothie I like best is made with raw goat milk kefir, cocoa powder, and … Continue reading →
If you love sardines and butter (and I do!) then you will really like this recipe. It’s quick and easy but it’s also REAL FOOD. I found this recipe in a gem of a cookbook bargain, on sale at Half Price … Continue reading →
I hadn’t done much grocery shopping since coming home from the Weston A. Price conference late Monday so my choices for lunch today were limited. I had one boiled egg and one good avocado left in the refrigerator, so what … Continue reading →
After finding a good, local source of freshly ground flour and corn meal, I made cornbread, in an iron skillet, of course. I used the cornbread recipe from Nourishing Traditions by Sally Fallon. The organic whole wheat flour and organic … Continue reading →
My family really likes this version of beef stew. It’s made with local, tasty grass-fed beef. It’s easy, takes about 15-20 minutes to chop the onion and brown the meat and onion, then an hour of simmering. Here’s the recipe … Continue reading →
Again, I was inspired by the really fresh food found at the farmers’ market last weekend–this time it was okra. Last summer at the 4th Annual Farm & Food Leadership Conference in Austin, lunch, prepared by local chefs with local … Continue reading →
