Want to figure out which vegetables freeze best or how to can things like tomatoes and green beans?
Crop-by-crop instructions for freezing, canning and fermenting
Then you’ll want to head over and bookmark the National Center for Home Preservation, which provides crop-by-crop instructions for freezing, canning, and, even fermenting your food so less food goes to waste, and your shopping dollar stretches even further.
The cilantro you are looking at was purchased 9 days ago. Finally I have found a way to store cilantro without it getting slimy in the refrigerator. It’s simple. Put 3 or 4 inches of water in a container. Seen here is a one gallon pitcher. Rinse the bottoms of your cilantro bunches. Originally I was able to put four large bunches of cilantro in this container. Cover loosely with a plastic bag and store in your refrigerator. Every few days change the water and rinse the bottoms. That’s it! If you are excited about this or you try it and it works for you, please send me a message. Enjoy.
[UPDATE 3/24/2013] All my favorite resources mentioned in this article got together & are holding a FREE online summit – please take advantage of it – it starts TODAY! www.realfoodsandiego.com/summit
When I realized the food I was eating – or not eating – was the main culprit to my painful indigestion, joint pain, and weight problems (to name a few), I knew I had to figure out how to eat right. Not just that, but how to eat right for me. I especially needed to know the reasons behind my decision to make such a change. It all started when a friend shared the link to the Wahls video listed below. It had a profound effect on me. The way Dr. Wahls explains how the food we eat affects the cellular, mitochondrial level of our bodies gave me my first big reasons why.
“Fat is good for you” – really, it IS!
I have lost 34 pounds since February 2012. This was an unexpected surprise to me! It was never really about my weight. People who have known me a long time are always asking me what I am doing differently, what “diet” am I on. Ummmmm, real food!
I have added new foods and have reduced or eliminated other foods, making these changes a little at a time. For example, the very first major change I made was simply to stop using sugar in my coffee. Seems like a small thing, but it was big to me. In one day I did not miss the sugar. Another surprising outcome of all of this is that now, certain foods like pasta, white bread, cake, do not even appeal to me. I do not think about them. Therefore I do not miss them. Ok, I do not miss them most of the time.
When I first realized I had to change, I did not know HOW I would ever do it, and while I am well on my way, I am still figuring this whole thing out. Yes, it does get exhausting at times. In fact yesterday, I talked to my husband about wouldn’t it be nice for our anniversary to hire a Real Food trainer (volunteers?) who would come spend the weekend (or whatever it would take) with us, stock our pantry, take us shopping, teach us how to cook and prepare, how to plan menus, when to sprout and soak, where to shop locally for the things we now need to buy. I’ll add a huge ETCETERA to that. I would LOVE that as an anniversary present! Maybe the Real Food Media bloggers (ahem) will start a reality show to that effect and our house can be the first family. :)
“”Good Morning Shortridge Family!” Haha. No, really.
I have been promising my friends I would share the information I have learned so far with them. There are so many great resources out there that I decided to write a blog post instead. I hope this information will help you get on your way through the confusing maze of real food living!
Lastly, take it slow…. At this point, you just have to trust that it will get easier with time. With that said, I will share THIS balanced article I just love:
These are the first few websites and blogs I found in the beginning of my new way of eating. I recommend going to their main page, then subscribe to the feed you want, be it Facebook, Twitter, email newsletter, YouTube channel, or blog.
After watching Dr. Terry Wahls’ 17-minute “Minding Your Mitochondria” video earlier this year, our household went into a huge transition in the way we eat. Mind you, this has been a slooooow process. I cannot deny there have been enormous challenges.
One of these challenges has been how to get more greens into our diet. Dr. Wahls recommends 9 cups per day of different greens, and shows what that amount would be in her video. But if you are like me, unless it is a salad at lunch and another at dinner, with a lot of steamed greens too, how were we going to be able to eat that many greens in the course of a day?
I had seen some references to breakfast foods that incorporate a significant amount of greens. But the best I could seem to do, just a couple of days per week, was to put some spinach into an omelette.
That was not going to cut it!
Pre-Wahls, my breakfast consisted of two pieces of toast with some butter and a cup of coffee. Of late it has been organic, grass-fed whole milk yogurt, a tablespoon of organic chia seeds, berries or fruit of some kind, a teaspoon of honey – local and raw of course. I usually add a teaspoon of organic flax pumpkin granola for a bit of crunchy goodness…
One day I imagined putting chopped spinach in my breakfast yogurt. I sat on that for about a week, mulling it over in my mind. It just sounded too weird. Then, one morning I decided to try it. It was only about a half a cup the first time, and I chopped it up pretty fine. I seriously could not taste anything bad or wrong or weird! It was good. And I felt good afterwards.
I have since been putting a lot of spinach in my yogurt. I worked up to it. Now, I am completely satisfied with putting the spinach in my bowl first, and the rest of the ingredients on top. I will sometimes put two cups of greens in my bowl.
So, now, rather than having breakfast yogurt with a handful of spinach, I call it Spinach Breakfast Salad. The “dressing” is my yogurt and honey, and the “toppings” are my fruit, granola, chia seeds.
We just threw this all together and it is sooooo good we had to share with you all
6 cups frozen watermelon
2 handfuls spinach (or variety of greens)
1/2 cup plain keifer or yogurt.
Place all items in Vitamix. Start on low, increase to full speed. Use your tamper to press into blades until well mixed and texture is like ice cream. Serves 5 or 6 1 cup portions or stretch it for a larger group!