Liver: Learning to Love (and Cook) This Superfood

Written by Shannon, Contributing Writer Organ meats are one of those traditional foods that are harder to get behind than butter, for example. In fact, organ meats were one of the last things recommended by the Weston A Price foundation that we decided were important, not because they aren’t more nutrient-dense than most foods but because we were squeamish. The thing is, eating organ meats just makes sense and I believe it to be better stewardship of our foods. Most of us still don’t butcher […]

Organization in the Real Food Kitchen: Planning to Make Food Preparation Happen

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**Have you been enjoying this series on Organization in the Real Food Kitchen? Catch up on any posts that you may have missed in my Getting Organized category.** Image by shannahsin In the days before I began cooking real, traditional, whole foods, it wasn’t such a big deal if I forgot to think about dinner ahead of time. I could thaw some meat in the microwave, or use a can of something or other, or whip up a mix for cornmeal. Dinner still happened and […]

All You Ever Wanted to Know About Oatmeal: A Guide to Choosing, Soaking and Cooking

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Today’s kitchen tip is a quick lesson in soaking and cooking oatmeal. Recently, I’ve been asked multiple times what kind of oats we use, and to explain the details of how I make our breakfast cereal, so here goes… For the longest time, we have been buying organic rolled oats in 5 lb bags from Azure. When I run out in between orders, I will buy organic rolled oats from Superstore, one of our local grocery stores, but these are a bit more processed (not […]