It’s that time of year where all the kiddos look forward to that night of all nights, second only to Christmas, Halloween night and Trick or Treating! I’ll bet that as a real food eating parent you look to this night with some degree of anxiety. You’ve spend a lot of time and energy learning all about how all that candy your kids will be gifted with during their Halloween night rounds is very very bad for them. While the night with the kids, the costumes and the carnival atmosphere is something you look forward to, the candy part isn’t. At least not since you learned about real food.
It’s easy to think that without the food you no longer wish to eat around to tempt everyone that they’ll just have to eat all the healthy stuff you’re planning to buy to replace it. It’s easy to imagine that sure, there will be a little complaining but they will soon get adjusted. And you as the head cook and bottle washer, well you’ve got a list of recipes and plans of the things you’ll make with all the good ingredients you’re about to buy. It’ll be so great they won’t miss their favorites for long at all.
This is a great filling savory dish that is easy to make. You pretty much just put everything in the crockpot turn it on and forget about it all day. Then when you get home make the sauce, make some rice or noodles, a buttered veggie and you’re done!
People want simple recipes, old-fashioned recipes, things that Granny would have made. Ask and you shall receive! This week we begin a series of dinner-time recipes designed for you to use for step #2 in The Granny Plan. In this step you will begin by making dinner at home one night each week and gradually build up to having dinner on the table 5 nights a week.
Have you considered that historically people ate grains that weren’t really whole grains? Nor were they completely refined in the modern sense? That perhaps the traditional processing of grains was done with the goal of a highly refined product but that goal could not be reached given the technology? So throughout history people ate grains that were somewhere in-between modern bleached enriched flours and rough coarse 100% whole grain flour? My research leads me to believe that this is the case.
I’m here to tell ‘ya that you can feel good about eating white rice again! I’ve never cared much for brown rice and I bet you feel much the same. I’ve had maybe one or two good plates of brown rice in a lifetime. Most brown rice in the US is rancid long before it gets to you. That’s why it generally tastes rather bitter not nutty as it should if it were fresh.
Sure, he’s clearly been thru years of training to prepare him for a medical career. But did that training include nutrition? Shockingly, most of the time the answer is no, it did not. At least not training of any meaningful depth. Did you know that you could learn everything the average doctor knows about nutrition in one long weekend of study?
We all hear this same tired old line from our friends, family and doctors … saturated fats will give you heart disease! Avoid, avoid, avoid! Is that true? Nope! And Sarah gives you the full scoop on why in this book. The subject of fats usually turns into a dry and technical review pretty rapidly, but Sarah doesn’t let that happen! I guarantee when you finish this book you’ll be well armed to discuss the benefits of good fats and the dangers of bad fats with even the most vehement skeptic!