I’m not sure how this happened but everywhere I turn there are remnants of a humanely butchered animal. Now, before this comes off as
When we don’t have vegetables coming out of the garden that I can work with, I generally buy quite a bit of produce every
I think it’s easy to get so bogged-down with the zealotry of idealism that we are too overwhelmed to just do what needs doing. I’ve
Besides broccoli, I know of no vegetable that brings on fear and loathing like the Brussels sprout. They’re so cute, the children say, like tiny
Nearly two years ago I wrote about dealing with scratch cooking burnout. Even us die hard real foodies get a case of burnout every now
A freshly plucked, sun-ripened strawberry has no rival. Eating fresh fruit in season assures you the best taste, nutrition and environmental stewardship. Now is the
Pictured below: the non-GMO corn tortillas that led me into so much more! (here is part 1 and part 2 that started this story). Before
I know this isn’t the case for other regions of the country, but it has already started to get hot here. We’ve already hit 100
When I began to look into traditional cuisines of various cultures there was a common thread in all of them – the use of herbs.
If you’re familiar with Nourishing Traditions then you’ve certainly heard of soaking grains. I personally believe that soaking is just a half-step towards the better
Our family is really pretty good about loving veggies. We all eat salad, some of us complain about the radishes, but they are usually eaten
Have you tried making your sourdough starter yet? Mine is bubbling away in a 1/2 gallon container as we speak and I’m betting tomorrow morning
I’m a huge fan of sourdough baked goods for so many reasons. For one, the fermentation process really helps with the overall digestibility of the
It’s been seven years since I said I do to my husband and the role as family cook. Just over a year later we added
Not surprisingly it seems many of you can relate to the plight of the burnt-out cook. It’s not that we don’t love our jobs as
Desserts in our house are usually a casual affair. Only about once or twice a month will I actually bake up a “real” dessert. On
So it’s November and if you’re eating seasonally you might be staring at a big old winter squash. Maybe it’s butternut or pumpkin or acorn
I remember the summer before we moved off-grid. I was in the throes of morning sickness with our baby girl and we were trying to
Images of beautiful and functional rustic kitchens, fresh baked breads being taken from a woodstove, bushels of potatoes stored away in the root cellar, and
A few weeks into my GAPS diet, a reader left a comment suggesting that I try a product called Redmond Clay. I wasn’t familiar with
Moving off-grid can seem like this quaint little experiment where you lay in meadows of wildflowers during sunny afternoons and play with kittens all day.
I know the thrills of garden produce are gone when my kiddos start groaning every time they see me chopping zucchini or green beans. The
I probably look like a crazy woman when I head to our local grocery store and load up my cart with bags of “overripe” bananas,
Can I tell you a secret? I’m a terrible cook. I’m getting better the more I practice, but the truth is that I over think
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