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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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Hunger for Justice Broadcast: Tanya Kerssen in Conversation with Elizabeth Mpofu

As part of the Hunger for Justice webinar series hosted by A Growing Culture, Tanya had a fascinating conversation with Elizabeth Mpofu, General Coordinator of the international peasant confederation La Vía Campesina and founder of the Zimbabwe Smallholder Organic Farmers’ Forum. They talked about how women—and rural African women in particular—are affected by the pandemic;... Read more »

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You Have Pesticides in Your Body. But An Organic Diet Can Reduce Them By 70%

by Anna Lappé and Kendra Klein, The Guardian  A new study shows that US families consume cancer-linked glyphosate in their food. The good news: going organic rapidly reduces levels.   Never before have we sprayed so much of a chemical on our food, on our yards, on our children’s playgrounds. So it’s no surprise that... Read more »

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Real Food Scoop | No. 36

We all have the human right to live pesticide-free, even if the food industry says otherwise.   Back before Covid, when I used to talk at colleges around the country, I would often ask what students thought of when they heard the word “organic.” Invariably, I would hear answers like “it’s a marketing ploy” or... Read more »

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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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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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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. 35

“Never, ever be afraid to make some noise and get in good trouble, necessary trouble.” – John Lewis   We are with you, feeling the darkness and heaviness of this moment, friends, as the forces of repression appear to be growing bolder. But we draw inspiration, now as always, in our movement elders and leaders... Read more »

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Ricotta Gnocchi with Rosemary Sweet Corn and Poached Egg

This post is sponsored by Pete and Gerry’s Organic Eggs. Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal. The Gnocchi Given...

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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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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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26 September 2020

  • Best Sweet Potato Biscuits

    Best Sweet Potato Biscuits

    These sweet potato biscuits are definitely the best out there. Adding sweet potatoes gives you not only a huge nutrition boost, but it adds to the moist inside of the biscuit while keeping the bite crisp on the outside. Check out this post for our favorite way to cook sweet potatoes. These quick and easy […]

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  • Homemade Applesauce

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    Homemade applesauce is rich, creamy and tastes like eating a warm baked apple. Take your kids apple picking and then make a batch of this delicious long-time kid favorite staple. What Apples Are Best for Homemade Applesauce You can make applesauce out of any variety of apple – but if you have the choice, choose […]

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  • Pumpkin Apple Muffins

    Pumpkin Apple Muffins

    Pumpkin Apple Muffins are a delicious blend of fall flavors in a healthy fruit and veggie filled muffin! What are the Best Apples for Muffins? When you are adding apples to a muffin, you need to keep in mind that texture is really important. Good baking apples should hold their shape and not turn into […]

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  • Healthy Pumpkin Spice Dip

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    Sweet and creamy with the delicious flavors of pumpkin pie, this Healthy Pumpkin Spice Dip is actually packed full of protein and is a healthy dip you can feel good about giving to your kids! Healthy Dips For Kids Kids will definitely eat fruits and veggies by themselves, but if they have a dip they […]

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    Pumpkin Pie Oatmeal

    Let your kids have pumpkin pie for breakfast with a bowl of warm, sweet Pumpkin Pie Oatmeal!

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