tag:blogger.com,1999:blog-57759312092047202042012-02-16T03:21:05.634-05:00nourish the body. nourish the soul. nourish the family. a blog by a mom on a mission to change the world, one post at a timenourished with lovehttp://www.blogger.com/profile/03531130776568854993noreply@blogger.comBlogger221100tag:blogger.com,1999:blog-5775931209204720204.post-41347085843157288672010-12-14T19:27:00.001-05:002010-12-16T14:47:10.408-05:00

Cheesy Spinach Quiche I love having breakfast for dinner. So do my kids. My husband... not so much. So, we picked an evening last week when daddy was out of town and had breakfast for dinner! Yum! We started off with my cheesy spinach quiche that even my pickiest of eaters love. The crust on this dish is nice and flaky. It goes well wish the richness of the quiche.We also had a side of my

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We all need to support the right to choose to eat healthy food. Farmageddon Trailer from Kristin Canty on Vimeo.

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I found this great quote recently and it made me think of our family's journey with food - when we began switching from conventional foods to traditional foods. The quote was "Start wherever you are and start small" (Rita Baily). What great advice that is. We started with cereal. Yes, cereal. It wasn't a small thing at our house though! My kids used to eat cold cereal for breakfast almost

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Hearty Chili and Corn Bread I love chili in the Fall. I find myself making it once a week. It's especially hearty with a hunk of corn bread in the middle... all slathered with butter. You can adjust the heat. I will sometimes add a little more red pepper flakes when I want to feel the heat. You can add less for children who might be a bit more heat sensitive.Enjoy!   Chili Ingredients:1 pound

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Coleslaw I've been making my own coleslaw dressing for years now. I like it a little sweet and a little vinegar-y. This combination works well.  Depending on my mood, I will either shred the cabbage with a knife or with the food processor. I hate cleaning the food processor so it mostly gets done by hand. Remember to use fresh local or organic vegetables if you can.  Shredding the cabbage

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What a beautiful Thanksgiving Day we were blessed with here, today, in Atlanta. Sunny and warm - a high of 70. Just delicious Fall weather. We invited another family over for our feast since their family is far away, like ours. I'll admit, this was my first Thanksgiving - I mean, one where I cooked! We've always been with my husband's family for Thanksgiving and all I've had to bring was a side

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Maple Syrup and Sucanat Sweetened Apple Pie Who doesn't love a nice warm and spicy apple pie? Don't forget the whipped cream! Our family loves a good pie and reserve them for special occasions. For Thanksgiving, we made this pie. The children were worried it wouldn't be sweet enough. I was worried it would be too sweet. I think we met right in the middle with this one - it satisfied everyone's

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Tried and True Pie Crust I have experimented with a few different pie crusts and then realized I wasn't adding enough fat to the flour to make it work. For this, I use a half cup of butter for one crust or a whole cup for two crusts. Kerrygold is the butter! Yum. Ideally, you'd want to use a sprouted flour with this so that the anti-nutrients are neutralized. For this recipe, I did not sprout

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Grace's Birthday Meal We celebrated a birthday this week. Grace is now 10. She's the third out of seven children. She's definitely a middle child! I wanted to make her a special meal to show her how much I love her. I made a whole chicken, butternut squash, green beans and mashed potatoes with gravy. Yes, she loved it and so did her siblings and her best friend who stayed for the

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Not Just Your Average Beans and Rice  I'll be honest, my family is not one for beans and and rice. When I say those words together, I hear moans and groans throughout the house. I wanted to create a beans and rice recipe they'd enjoy. This is what I came up with. They gave it a "10"! We used organic black beans soaked 24 hours in filtered water and an acidic medium (2 TBSP apple cider vinegar).

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Cream of Mushroom Soup So, you need to head over to Frugality and Crunchiness with Christy to find out the details of this fabulous Cream of Mushroom Soup. We made it for lunch this afternoon, and let me tell you, it was a hit! We substituted the wheat flour/corn starch for Arrowroot to thicken it, and I added a smidge of nutmeg because I love nutmeg in cream soups. Other than that, we made it

nourished with lovehttp://www.blogger.com/profile/03531130776568854993noreply@blogger.com2tag:blogger.com,1999:blog-5775931209204720204.post-83369020423364421492010-11-15T12:51:00.000-05:002010-11-15T20:43:54.836-05:00

Making hot tea in my French Press I have a new love! It's Davidson's Organic Spiced Rooibos Chai Tea  If you like super spicy cinnamon tea, this one's for you. It is so spicy that it actually smells like potpourri when it's brewing! I happened to find it on Amazon after a friend told me about their subscription program. If you go to the "subscribe and save" area of their grocery store, you can

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Trader Joe's "Everyday Seasoning" and Himalayan Salt Do you have that perfect "something, something" that you add to almost every dish? We do. It's Trader Joe's Everyday Seasoning. We love this stuff. I really mean it, when I say that we add it to almost everything - the only thing that doesn't get hit with it are muffins and oatmeal! We go through a bottle every couple of weeks. Even my

nourished with lovehttp://www.blogger.com/profile/03531130776568854993noreply@blogger.com4tag:blogger.com,1999:blog-5775931209204720204.post-78563414985089547552010-11-11T22:19:00.000-05:002010-11-12T08:05:14.435-05:00

Green Pasture's Cinnamon Tingle Butter Oil/FCLO Blend Gel Fermented Cod Liver Oil (FCLO) isn't the most tastiest supplement out there. As a matter of fact, if tasting not-so-good was a sign of how incredibly good it is for you, FCLO would fit the bill! I found a fun read on Google Books called Dictionary of Domestic Medicine and Household Surgery by Spencer Thomson.It was written in 1852.  The

nourished with lovehttp://www.blogger.com/profile/03531130776568854993noreply@blogger.com3tag:blogger.com,1999:blog-5775931209204720204.post-16318231992996951912010-11-07T16:52:00.000-05:002010-11-12T08:10:25.422-05:00

Stock is such a wonderful, medicinal, healing food, you must certainly keep it on hand at all times. I make mine in large batches and freeze them in mason jars with plastic lids. Broth is so wonderful, there's even an old South American Proverb that states that "good broth resurrects the dead". Why is chicken soup superior to Tylenol? In Ageless Remedies From Mother's Kitchen, the author states

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If you want to read about the nutritional and healing aspects of stock, here's a good place to start. This recipe is taken directly from Sally Fallon's Nourishing Traditions - a must read for anyone learning about traditional food preparation. Beef Stockabout 4 pounds beef marrow and knuckle bones 1 calves foot, cut into pieces (optional) 3 pounds meaty rib or neck bones 4 or more quarts cold

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If you want to read about the nutritional and healing aspects of stock, here's a good place to start. This recipe is taken directly from Sally Fallon's Nourishing Traditions - a must read for anyone learning about traditional food preparation. Chicken Stock1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings* gizzards from one chicken

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White Chicken Chili This recipe starts with a key ingredient. A whole cage-free broiler chicken. From that, you'll use the broth it makes, as well as some of it's meat. Known for it's medicinal properties, chicken broth makes this soup healthy and hearty. We usually enjoy this soup for several days, one cup at a time served with lunch and/or dinner or with a slice of freshly baked whole wheat

nourished with lovehttp://www.blogger.com/profile/03531130776568854993noreply@blogger.com0tag:blogger.com,1999:blog-5775931209204720204.post-37402562850387981522010-11-03T17:45:00.000-04:002010-11-11T15:35:31.793-05:00

I love to bake in the Fall. I think it's because the hot Georgia days are finally cooling off and it's not so painful to turn on the oven and heat up the house. I get into a baking frenzy almost every year. I say "almost" because there have been plenty of Fall seasons when I've been pregnant and felt too sick or tired to bake. That's the exception. This year we have been making loads of soaked

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I'm always looking for ways to get more stocks and broths into my family. I put it in almost everything! Here's a delicious squash soup I make using my homemade chicken stock. It has all the tastes of fall! This is wonderful to eat alongside most any meal all winter long. It also freezes very nicely! ¼ cup butter or coconut oil½ butternut squash½ spaghetti squash3 cloves garlic freshly crushed1

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Indulgences for the Poor SoulsCurrent regulations in force by Pope Benedict XVI I On All Souls’ Day (Nov. 2) a plenary indulgence, applicable only to the Poor Souls, is granted to those who visit any parish church or public oratory and there recite one Our Father and one Credo. II On all the days from November I though November 8 inclusive, a plenary indulgence, applicable only to the Poor Souls

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I was surfing the web the other night, and came across the 30 Day Challenge - a way to not only encourage your husband, but a way for you, yourself, to grow spiritually. I can't say that I'm always up for a challenge, but this has intrigued me. And who doesn't need to grow spiritually?  I've always known that you can improve and even change a marriage for the better by giving 100%. I have found

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