It’s summertime hot in Houston, and what could be better in hot weather than cool, creamy ice cream? We love our homemade REAL ice cream, and one of our favorites (maybe number 1) is peach. There are many ways to make … Continue reading →
I appreciate that food banks help many people who need food to eat, but, as I learned more about nutrition, I realized that almost all of the foods collected and distributed by most food banks are not the nutrient-dense, fresh … Continue reading →
Figs are definitely in season here in Houston, TX, and I love their sweet juiciness. My local farmers market had 4 or 5 varieties of ripe figs last weekend. And today’s feature in the food section of the Houston Chronicle … Continue reading →
My family loves the earthy flavor of buckwheat pancakes, especially when served with lots of butter and a little real maple syrup. However, buckwheat doesn’t just taste good, it is also very nutritious. Buckwheat is not wheat. It’s not even … Continue reading →
If you already cook from Nourishing Traditions by Sally Fallon and have read Nutrition and Physical Degeneration by Dr. Weston A. Price and if you follow the websites of The Healthy Home Economist, Dr. Mercola, and GreenMedInfo, you may not … Continue reading →
A new study published in the Journal of Organic Systems provides compelling evidence that GMO foods cause physical damage. If you haven’t been concerned until now about eating GM foods or meat from animals fed GM foods, you need … Continue reading →
A reader has suggested some new additions to the Real Food Restaurants listing, plus I’ve added another that I have long wanted to try; however, it’s on the exact opposite side of Houston from where I live. Although I have … Continue reading →
Our Houston Real Food Nutrition meetup group hosted another great class Saturday, May 25, where we learned how to make delicious and nourishing stocks and broths using a variety of meats and bones. Our instructor, Susan Doiron, gave us many … Continue reading →
I recently came across the interesting story of how and why Crisco was developed and marketed. The history of Crisco is essentially the history of our modern lab-created, highly processed food. Through highly successful marketing, lab food has gradually and … Continue reading →
Houston Real Food Nutrition and the Houston-Galveston Chapter of the Weston A. Price Foundation are hosting a cooking class on May 25, 2013. Susan Doiron, who gave an excellent demonstration of making fermented foods in January, is offering a class … Continue reading →
