Tell me what you eat, and I will tell you what you are.

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Real Food Scoop | No. 43

We need public health and immigration policies that uphold the safety and dignity of farmworkers.   This year for #FarmworkerAwarenessWeek (and beyond), we join workers across the country in calling for frontline farmworkers to be prioritized for Covid-19 vaccination and for comprehensive immigration reform in 2021. Study after study has shown that Black, Indigenous, and... Read more »

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Real Food Scoop | No. 42

“The only way to survive is by taking care of each other.” —Grace Lee Boggs   In the past year, it has become increasingly clear that while we must keep fighting for structural change, our communities are our greatest resource for survival—and ultimately, liberation. While mutual aid networks have a long history in the US, the concept... Read more »

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Vegan Barley Risotto with Squash and Chermoula

This post is in partnership with Bob’s Red Mill. Risotto is a go-to recipe on this site and in my kitchen. Something is comforting about a big dish of creamy grains loaded with vegetables on top. This vegan version uses a simple cashew cream for added flavor in the risotto and a rich squash topping,...

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Carrot Barley Stew with Kale Sauce

This post is in partnership with Bob’s Red Mill. Most of my broth-based soups have two parts: the soup base and a flavor stir-in. I’ve been making this kale sauce off and on and decided it would be perfect as finishing in a soup. Because the kale sauce brings the flavor, I keep the barley...

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Farro e Ceci

This post is in partnership with Bob’s Red Mill. Since March, pasta has become increasingly harder to source at some of the local grocery stores. This has led to an increase in making pasta in some areas but in other areas, I’ve started adapting some of my most-used recipes that call for pasta. In this...

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Delicata Squash Pasta with Egg and Goat Cheese

Post in partnership with Pete and Gerry’s Organic Eggs When the temperature drops below 90 degrees here in the valley, I call that the start of fall. This creamy delicata squash pasta is my kick-off to the season (just don’t be surprised if more tomato recipes still show up because I’ll be happily eating them...

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Oat Crepes with Harissa Beans and Tomatoes

This post is sponsored by Bob’s Red Mill. About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes. Tomatoes In our produce pick-up and even in our...

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Caramelized Zucchini Frittata

This post is sponsored by Pete and Gerry’s Organic Eggs. I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there...

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Tomatoes with Pistachios, Cumin and Scallions

With the summer heat still lingering around California, my meals revolve heavily around fresh produce and components (usually vegetables, fruit, and beans). This tomato salad started as a topping for a bean/rice bowl, but I added and changed a bit to make it stand on its own. The oil draws from chhonk (a spice blooming...

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Peach Salad with Maple Pistachios and Chile Butter Dressing

Summer salads are a daily occurrence in our house. This peach salad brings enough heft that it can hold it’s own as a meal or be a delightful side salad. Grain Alternatives I typically make this type of salad with grains I have leftover from dinner the night before. For the grain, I like something...

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Real Food Scoop | No. 38

“What the Covid-19 pandemic has done is expose even further the endoskeleton of the world.” —poet and novelist Dionne Brand   We recently had the pleasure of participating in a virtual launch event for the book, Dead Epidemiologists: On the Origins of Covid-19 by Rob Wallace. Activists and scholars reminded us that, as politicians weigh... Read more »

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The Future of Naturally Ella

This post has been a long-time coming; it just took a pandemic, and my life being flipped upside down for me to get to the point of writing it. The time has come to say good-bye to Naturally Ella (and hello to a new website: erinalderson.com). It’s been a hell of a run. Something that...

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Roasted Sweet Potato Sorghum Salad

This post is in partnership with Bob’s Red Mill. It’s the time of year when I like slightly warm salads. Roasted vegetables tossed in my favorite greens with a tangy dressing; it’s hard to go wrong. I like to bulk up salads using whole grains, like in this sorghum sweet potato salad. Arugula Salad When...

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Real Food Scoop | No. 39

“There is no need to make Thanksgiving about a false past. It is so much better when it celebrates the beauty of the present.” – Chef Sean Sherman   For so long, Indigenous people around the world have modeled the leadership we need as they steward the land, build power, and share knowledge. They are... Read more »

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New Research Confirms What We Eat Is Central to the Climate Crisis

by Anna Lappé, Civil Eats   A new study published in Science offers a stark warning about the climate crisis: Even if we completely halted fossil fuel use in the near term, we would still blow through the carbon budget needed to avoid catastrophic climate change unless we change the trajectory of emissions from the global food sector. Although... Read more »

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Food Today, A New Food System Tomorrow

by Amrita Gupta, Anna Lappé and Daniel Moss, Alliance Magazine Alongside a public health emergency, Covid-19 has unleashed a staggering spike in global hunger. More than a quarter of a billion people are expected to face acute food insecurity as a result of the pandemic. Among the hardest hit are Black, brown, and Indigenous small-scale food producers – and the consumers... Read more »

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Spinning Food: The Stealth PR Tactics Industry Uses to Shape the Story of Food

The food and agrochemical industry spends billions of dollars every year to shape consumer demand for their products and public perception about their practices. Some of this vast spending underwrites the most visible form of this narrative shaping: advertising. But billions more are spent around the globe on strategies to shape the story of food... Read more »

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Real Food Scoop | No. 41

“Truth is like a seed. No matter how deep you bury it, it will rise.” ― Matshona Dhliwayo   Dear fellow truthseekers, storytellers, and movement builders: 2020 was quite the ride wasn’t it? At the start of this new year, we find ourselves in deep reflection about how the pandemic, racial justice rebellions, and seismic... Read more »

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Fighting for a Moral Food System

Anna was thrilled to be a keynote speaker at the 2020 50×40 Global Summit—the global network committed to reducing industrial animal agriculture 50 percent by 2040. Anna talked about the incredible toll of factor farming, from squandering land and other natural resources to huge greenhouse gas emissions and the exploitation of workers and abuse of... Read more »

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Getting Inspired and Building Connection at ORFC Global

We’re excited about the upcoming Oxford Real Farming Conference and would love for you to join us. This is the perfect opportunity for those who are passionate about better food and farming system to come together to exchange ideas and learn from others and form new alliances across six continents.  The 12th Oxford Real Farming Conference (ORFC) will... Read more »

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Real Food Scoop | No. 40

“I think it is healing behavior to look at something so broken and see the possibility and wholeness in it.” —Adrienne Maree Brown   In a year in which tragedy has been so pervasive—and joy so elusive—we find ourselves in deep reflection about what, and who, gives us hope. For our Real Food Media hive,... Read more »

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The Long Fight for a Just Food System

by Anna Lappé, Earth Island Journal  Fifty years ago, my mother exposed the damage caused by our energy-intensive, environmentally devastating food production system. The struggle to change it continues.   Nearly every day since March, I’ve been waking up before the sun rises to get some quiet time before my daughters — third and sixth... 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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13 April 2021