Every meal – every bite – is an opportunity to nourish our health. The food we choose to eat can promote good digestion, support our immune system and encourage our body to heal on its own. Let no crumb go to waste.
Real Food Basics
Eating Real Food on a Budget – Finding a Method that Works for You
To the Wife Trying to Get Her Husband to Eat Real Food
To the Husband Whose Wife Took Away the Doritos
Is Joining a CSA Worth It?
Avoiding BPA in Tomatoes
Making the Most of Your Time with One Simple Tip
What do the Stickers on Fruits and Vegetables Mean?
Dairy
Education
30 Dairy Additives You Should Know About
Is Raw Milk Really the Bad Guy? Or Are We to Blame?
Difference Between Raw Milk and Pasteurized Milk
Organic Milk vs. Conventional: What’s the Difference?
What is Homogenization? Is if Safe? Is it Necessary?
Raw Milk: The Benefits, the Drawbacks and Making it Work for You
Good, Bad, Better and Best in Terms of Milk
Tips and Tricks for Making Dairy Kefir
30 Dairy Additives You Should Know About
Goat Milk: Is it Healthier than Cow’s Milk?
Everything You Need to Know About Lactose & Lactose Intolerance
Why We Switched to Organic Eggs, Chicken and Milk
The Health Benefits of Dairy Kefir
Why We Stopped Buying Coffee Creamer
8 Ways to Save on Cheese (besides buying it in a brick)
Is Homemade Butter Worth the Cost?
Tutorials & Recipes
10 Ways to Make Buttermilk
Almond Milk
Cashew Milk
Coconut Milk
Eggnog Smoothie
Greek Yogurt
Homemade Butter
Hemp Milk
Homemade Eggnog
Kefir
Peanut Milk
Rice Milk
Sweetened Condensed Milk
Sweetened Condensed Milk (dairy-free)
Whey
Yogurt (plain)
Yogurt – a New and Improved Simpler Method
Carbohydrates
Education
Series Introduction
What Exactly is a Carbohydrate?
Nutritional Differences Between Refined and Unrefined Carbohydrates
How is Flour Made?
What is Enriched Flour?
Does White Flour Contain Bleach?
Is Eating Bleached Flour Dangerous?
Is Your Wheat Bread Really Healthy? Probably Not.
Sourdough 101: What is it and what are the benefits?
The Different Types of Wheat and What They’re Used For
The Best Wheat Flour for Bread
The Best Wheat Flour for Cookies
What is Gluten? Why Should We Care?
Sourdough 102: Tips from the Kitchen
The Science Behind Soaking Grains
Sprouting and Giving Food New Life
Einkorn – Wheat for the Gluten-free
Tutorials & Recipes
How to Eat Less Refined Flour – 5 Practical Tips
How to Switch to Whole Wheat Flour and Like It
How to Make a Sourdough Starter
How to Grind Your Own Flour Without a Mill
How to Make a Gluten Free Sourdough Starter
Fats
Education
Fat is Essential! What Is It and the Three Main Types.
Explaining Saturated, Monounsaturated and Polyunsaturated Fats.
The Good Gat vs. the Bad Fat. How to Eat Fat the Right Way
Smoke Points, Cooking Temperatures and Choosing the Best Fat for Cooking
Finding Quality Sources for Palm Oil, Peanut Oil, Lard and Tallow
Baking with Healthy Fats
13 Reasons to Eat More Butter
Butter Lingo Defined, and Finding the Best Butter
24 Reasons to Eat More Coconut Oil
Does Saturated Fat Really Cause Heart Disease?
Olive Oil – A How-To Guide for Buying, Cooking and Storage
Olive Oil – A 2-Step Test for Purity
Olive Oil Revisited – Is the Fridge Test Valid or Not?
How to Find Quality Extra Virgin Olive Oil
If It’s “Dietarily Insignificant,” Then Why Bother?
Tutorials & Recipes
How to Render Lard & Tallow
How to Make Browned Butter/Ghee
How to Make Clarified Butter (ideal for lactose and milk protein sensitivities)