Real Food Forever

Real Food Forever

Blog

My purpose for this site is to learn to celebrate food by bringing families as much as possible back to eating right off of local farms, as cleanly and easily as possible, to ensure we’re eating real food and not stuff that has gone through an industrial process, been transported around the world, or been injected or covered with chemicals. I hope to do it in a way that creates pleasure in meals so food is a positive, beneficial, affordable, and joyful experience.

Documenting the process of how to change a family’s diet back to one based on real foods will:

  • Show if we can do it and how, along with our other responsibilities. Our ancestors may have lived off the land, but maybe they were on farms, had stay-home parents, were way smarter, etc.
  • Calculate the costs of eating the cleanest (additive-free) food possible.
  • Share the learning process so other people can see how it will work for them, be affordable, why, and that they can start with the knowledge here and take a short cut to start celebrating real food in their own lives.

I hope to share a wide variety of recipes that I’ll modify – and simplify – to fit our new food rules and life, which may evolve as we live and learn. Eating is a daily occurrence so I intend to post a topic, recipe, or something for each day of our first year Getting Real.

Latest Blogs

Japanese Noodle Soup

Today I had a weird craving for me, which was to walk in through the back door after work and head straight to the frig for a beer! I only buy beer about once a year, so luckily I still had one...

Beet Greens

Pleasant Hill Produce was set up outside of England Acres farm store on Saturday morning and had a wide variety of produce. The owners are Heather (also my daughter’s algebra teacher at the high...

Swiss Chard Tortilla Casserole

Can you imagine going a whole year and never eating the same thing twice? That’s what I’m doing, because if I eat the same thing twice I won’t have something new to blog about! Once in a while we have...

Pot Pies

I was reading an article in the October Cooking Light magazine where a chef, Cory Bahr, was talking about the versatility of turnips. He grew up with turnips (in Louisiana) and it caught me by...

9” Pie Crust using Coconut Oil

It finally struck me that coconut oil in its raw form (un-melted) is almost the same consistency as shortening, so I should use it in pie crusts. Pie crust recipes are almost always insufficient to...

Tuscan Bread

This is the weekend I thought I was going to provide a video of Nona making her lasagna with her sister, Sylvia, visiting from Italy. I promised back in June to do an interview with the Italian...