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Real Food Scoop | No. 33

“We sacrifice so much for a country that doesn’t value our lives.” —Alma Patty Tzalain   Two weeks ago, Alma Patty Tzalain, a member of the New York State-based immigrant farmworker group Alianza Agrícola, penned a powerful op-ed for The New York Times. In it, she gave voice to the palpable insecurity many immigrant workers—whose... Read more »

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Emancipatory Mutual Aid: From Education to Liberation

by PReP/Neighborhoods, ROAR Magazine   A New Orleans radical mutual aid group organizes with and within communities to help transform the conditions that created the crisis in the first place   The COVID-19 pandemic has strained and even overwhelmed the public health, medical care and disaster response systems where governments and state agencies were ill-prepared... Read more »

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Real Food Scoop | No. 34

Racism is a pandemic.   This past week our eyes have been glued to our screens and our feet have hit the streets as we bore witness yet again to police brutality ending the life of another Black person, George Floyd. As Black people experience higher risk of illness and death due to the novel... Read more »

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The Nature of Our Nature

by Anna Lappé, Earth Island Journal    Are humans truly destructive at our core, or is there another story to be told?   By Day 81 of shelter-in-place, I’ve had a lot of time to ponder human nature: I’ve read about corporate executives forcing meatpacking workers to toil shoulder-to-shoulder without any protections from Covid-19 and... Read more »

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Asparagus Pasta with White Beans

As we’ve continued to hunker down at home, our bean intake has increased. It’s not that we weren’t eating them before, it’s just I’m cooking many more meals than I had been. So, all this bean-ness is spilling over to the website. That said, the beans in this asparagus pasta are secondary to everything else....

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Our Appetite for Beef Is Growing. So Are Climate Worries.

The world’s appetite for beef is growing, and there are costs to the environment, including deforestation and greenhouse gas emissions. Scientists warn that to slow climate change, we need to change how we farm and what we eat. Anna was featured on a special Retro Report mini-documentary on climate, industrial meat production, and our diet. ... Read more »

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Food Myths Debunked Through A Radical Lineage

Anna Lappé and Jared Blumenfield discuss Diet for a Hot Planet, Anna’s book about the challenges and opportunities presented by helping solve the climate crisis by changing the food system on Jared’s podcast “Podship Earth”.     Tune in here!   

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Red Cabbage Tofu Potstickers

When I slow down, I find I cook more and often turn to make everything from scratch. This rewarding experience is always a humbling one. Primarily because it reminds me that food wasn’t always fast. There’s a deep appreciation for food that we lose when we pull ourselves out of the process. Potstickers It’s no...

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How to Cook Dried Beans

When it comes to dried beans, many questions abound. Do I need to soak them? Won’t salt harden beans during cooking? Are beans toxic? And if you do a simple search on the internet, there’s a lot of differing opinions that would lead you down any one path. And so, I’ve written up how I...

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Real Food Scoop No. 33

“We sacrifice so much for a country that doesn’t value our lives.” —Alma Patty Tzalain   Two weeks ago, Alma Patty Tzalain, a member of the New York State-based immigrant farmworker group Alianza Agrícola, penned a powerful op-ed for The New York Times. In it, she gave voice to the palpable insecurity many immigrant workers—whose... Read more »

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Use Your Stimulus Check to Support Farmers & Food Workers

This crisis has had devastating impacts on domestic workers, food workers, farmers of color, and Indigenous people around the country, amplifying the pre-existing inequities in our systems. Millions of people are suddenly unemployed while many who still have jobs must choose between economic survival and safeguarding their health and that of their family members. Organizations... Read more »

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Carrot Cavatelli with Dill and Ricotta

A pasta that just screams spring, this recipe is made from white wheat flour and carrot juice then paired with an easy topping of garlic butter, ricotta, and dill. Whether you try your hand at making your own pasta or use store-bought, it’s a delicious recipe for the warmer weather. The Pasta On a whim,...

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Tofu Bok Choy Soup with Noodles

Keeping records of anything online for an extended time can be a very humbling experience. Essentially, all your growth in a particular area is out there, and unfortunately, on the internet, it should stay out there, or else the internet overseers get grumpy. What does all of this have to do with a recipe for...

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Turkish Eggs with Harissa Butter and Avocado Relish

This post is sponsored by Pete and Gerry’s Organic Eggs. More often than not, I think about how lucky we are to know and have the influence of global cooking. There are endless flavor possibilities, ideas, and fun to be had. I preface with this because these Turkish Eggs are not traditional (but calling this...

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We Need to Change How We Grow Our Food

It’s already happening across the globe.    by Anna Lappé with Daniel Moss, Heated / Medium   As COVID-19 spreads worldwide, we’ve become attuned to those on the front lines: Doctors and healthcare workers, yes, but also those who feed us. If we didn’t get it already, this global crisis is a wake-up call for... Read more »

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Miso Butter Brothy Beans with Scallions

There’s never a week that goes by that I don’t have a couple of different kinds of cooked beans stashed in my refrigerator. I mostly use them in dishes with many other flavors, but occasionally I like a bowl of comforting beans. These brothy beans doctor up the original bean broth for a cozy meal....

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Berbere Butter Braised Carrots with Polenta

This post is in partnership with California Grown. During these times, I’m relying on vegetables that store well and cook easily. These braised carrots are extremely flexible in terms of assembly. Swap out the polenta, change up the spices, even make it vegan! California Grown Carrots It’s no secret that I really love carrots. I...

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Baked Cabbage and White Beans

I, too, am lured by the wonders of tasty looking recipes on the internet. Different ideas or fun combinations get stuck in my brain. Usually, in the form of recipes that make me want to try something new. One of the more recent? This caramelized cabbage. Most likely because I like roasted and grilled cabbage,...

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Carrot White Bean Soup with Herbs

When it comes to broth-based soups, I have three parts I focus on to make it great. There’s the flavor base, the core ingredients, and finally, the final add-ins. This white bean soup has all my favorite parts. Onions and garlic form the base, the carrots and white beans bring the bulk, and herbs, miso,...

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Light Up Your Senses with Bryant Terry’s Vegetable Kingdom

We could all use a bit of inspiration right now.    By Tiffani Patton    Quarantine life got you feeling less than excited? Exhausting your recipe ideas? Binge-watched all of Netflix’s Tiger King in record time and need something to make you feel less weird and more grounded? Bryant Terry to the rescue. Terry’s recently-released Vegetable... Read more »

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Real Food Scoop | No. 32

“Men [and women] make their own history, but they do not make it as they please.” — Karl Marx   Like all of you, our Real Food Media team is doing our best to respond to the immediate needs of our families, communities, and partners during the COVID-19 crisis. But as always, we’ve also got... Read more »

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Bean and Cabbage Tacos with Pickled Onions

Hi. Things are going to be a little different around here for the foreseeable future. I don’t really plan content too far ahead and I get a lot of inspiration from what I have on hand. That being said, the recipes are going to be really pantry heavy and probably pretty simple (since I have...

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Crispy Scallion Asparagus Pizza

This post is in partnership with California Grown. I’m finding myself wanting to spend nearly every minute outside as the weather gets warmer. This feeling also includes cooking and in the case of this recipe, using the pizza oven. I love asparagus for the ease in this recipe and the chili oil takes the whole...

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Cut Short by COVID-19, New Orleans Food Conference Ends on Message of Collective Action

By Tiffani Patton    New Orleans is one of my favorite US cities (the food, the music, the warmth of the people, and the climate!), so I was happy to hear that The National Good Food Network Conference was being held there. And I was beyond excited when The Wallace Center, the conference host, invited... Read more »

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Bitter Greens Salad with Miso-Citrus Vinaigrette

Everyone should have a low-stress salad in their back pocket. There are many ways you can go with a salad like this, but this version has become a favorite. I’ve served it at pop-up dinners and also meals with friends. What works with it is the combination of something bitter (the greens), something sweet (the...

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Harissa Sweet Potato Ricotta Toast

This post is in partnership with California Grown. I’m slow to transition out of winter produce, especially with sweet potatoes. I love sweet potatoes (which is probably obvious). This toast is a delightful savory breakfast that’s easily adaptable for a different time of year. California Sweet Potatoes February is always an interesting time in California....

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Midwinter II Meal Plan

When I first started planning meals, I found I would over plan and buy too much. I’d schedule every weeknight dinner, but inevitably, something would come up, and I’d have to shift things around. In return, I’d feel some emotion towards that, and it was usually negative. This feeling led to now, where I keep...

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Real Food Scoop | No. 31

For Black History Month, we feature Real Food Reads authors that explore food and Blackness, healing and pleasure.   Food is a powerful way to open the door to conversations and action around many other issues because food intersects with so many aspects of our identities and our society. From racial and environmental justice to... Read more »

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The Indigenous Fight for Environmental Justice: A Conversation with Dina Gilio-Whitaker

First published on Medium. These past few weeks, we have witnessed militarized police actions against the peoples of Wet’suwet’en to make way for fracked gas pipelines across Canada. Dozens of solidarity road and railway blockades have been erected in support of the land defenders and Indigenous self-determination. As these struggles unfold, they evoke the memory... Read more »

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The Pacific Declaration: Twenty Years Later

by Anna Lappé, Earth Island Journal   When my father, Marc Lappé, died in 2005 at the age of 62 from glioblastoma, he left behind a wife, five children, two stepchildren, and an unfinished manuscript. In the wake of his death, while struggling to make sense of a world without him, I holed up in... Read more »

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About this site

The idea behind the diet is to replace two daily meals with jars of homemade pureed baby food or store bought jars. The third meal of the day is to remain low calorie and small. The daily calorie restrictions are said to be 600 calories or less. The diet is not meant to be on for months at a time, rather 7 days maximum. The purpose is to rid your body of toxins and cravings of unhealthy foods.

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08 July 2020

  • One-Pan Teriyaki Chicken Bake

    One-Pan Teriyaki Chicken Bake

    Better than takeout! This all-in-one meal combines tender chicken, fresh veggies, brown rice in a sweet and savory teriyaki sauce. This teriyaki chicken bake has it all- it’s tasty, healthy, and easy! Making homemade teriyaki sauce is super simple too. Who knew? Your family will love this filling and delicious recipe! A little backstory. I am […]

    READ: One-Pan Teriyaki Chicken Bake

  • Peach Crisp Bread

    Peach Crisp Bread

    This Peach Crisp Bread is a delicious way to enjoy juicy Summer peaches. It is loaded with sweet cinnamon and juicy peaches making it an incredibly moist bread. Puree your peaches or leave them diced – whatever your kids prefer! I don’t think there is any food that makes my family happier than peaches!  There […]

    READ: Peach Crisp Bread

  • Healthy Hawaiian Haystack Skillet

    Healthy Hawaiian Haystack Skillet

    Savory chicken and rice topped with the tropical flavors or pineapple and coconut, plus juicy tomatoes, crunchy almonds and more, make this Hawaiian Haystack Skillet a one-pot meal family dinner winner! What is a Hawaiian Haystack? Everytime I post this meal on Instagram, I get people asking what this is! We love the flavors of […]

    READ: Healthy Hawaiian Haystack Skillet

  • 15 Finger Foods for Toddlers

    15 Finger Foods for Toddlers

    Toddlers learn to be adventurous eaters with lots of opportunities to explore and experiment with food! Watch them learn and grow with these 15 healthy finger foods for toddlers. Toddlers love to eat! And exploring new foods by picking them up, turning them over, and tasting them is an important part of the process of […]

    READ: 15 Finger Foods for Toddlers

  • 30 Kid Friendly Summer Snacks

    30 Kid Friendly Summer Snacks

    30 fresh, healthy and easy snack ideas for kids that are perfect for the ‘all-day’ summer snacking dilemma. Summer is here which means family fun and of course hungry kids home all day! So, if you’re tired of hearing “I’m hungry” all day long, this list is for you! These healthy snack ideas are sure to […]

    READ: 30 Kid Friendly Summer Snacks