This recipe is different from most recipes you’ll find for Chinese Orange Chicken. I used a healthy, traditional fat — lard. Unlike what you read in books like The China Study, lard, or pig fat, has traditionally been used in China for thousands of years. I also used a traditional, unrefined sweetener — honey. And I used whole grain sprouted flour instead of refined white flour.

Happy Thanksgiving, everyone! I hope you’re all enjoying your leftover turkey and stuffing. I didn’t cook this year. We just got back from Tom Colicchio’s (of Top Chef fame) Craft, (winner of the James Beard Award for Best New Restaurant nationwide in 2002). It was perfect. Loved the decor, loved the food, loved the conversation. And Kate was a perfect angel (despite this funny photo). But most of all, I loved not having to cook.

Tomorrow I’m continuing the theme. Not planning on doing anything. Of course, I never go shopping on Black Friday anyway. I’m not a big fan of shopping and I really hate crowds! I’d much rather stay home and read a book or take a walk.

If you’re like me, and you’d rather stay home than fight the crowds, you don’t have to feel like you’re missing out on the all the savings. Because I’m hosting another awesome giveaway. I’m super excited about this one in particular. I’m giving away the best mop EVER!

While on vacation a few months ago, we made our bi-annual trip to the outlet mall. While there, my mother-in-law officially decreed that every time we go to the outlet mall, I get a piece from Le Creuset. God bless her.

This time I chose a tagine. A tagine is a traditional cooking vessel from Morocco. It turned out to be a very wise purchase. This thing rocks! I’ve made tagine chicken three times now, and every time it has come out great. I didn’t have to marinate the chicken at all, and yet it was flavorful and moist. My whole family loves my tagines — even my toddler who is a bit picky.

I’m so excited to finally announce the winners of the giveaway for my new menu mailer, CHEESESLAVE Menus By Mail. Sorry for the delay — I’ve been ridiculously busy ever since the WAPF conference last week. And it took a bit more effort to set this up than I anticipated.

Thanks to everyone who entered the giveaway. Including entries I got at the conference, we had nearly 400 entries!

ENTER TO WIN! Learn to cook healthier meals for your family! Click here to enter to win Real Food for Rookies, a new online class — retail value $120, plus over $60 worth of discount coupons. Don’t miss out! contest ends this SATURDAY Sept 4th at midnight Pacific. I started making my own homemade all-purpose [...]

Welcome to Real Food Wednesday! Head over to Kelly the Kitchen Kop and check out her post about fruits and vegetables that are in season. She asks for your opinion on what to eat. My post is called Why Soak and Sprout Grains. I had no idea about this business of soaking/sprouting/fermenting grains until just [...]

Humans have been sprouting, soaking and fermenting grains for thousands of years. Every culture around the world that subsisted on grains has used some sort of soak or fermentation.

Doesn’t that blow your mind? Every culture. And we wonder why we have so much gluten intolerance today.

Last Thursday Real Food Media bloggers attended the soy prison press conference in Chicago. According to a press release issued by the Weston A. Price Foundation:

Citing serious health conditions due to high levels of soy, inmates in the Illinois prison system are suing for a permanent injunction against the substitution of soy for meat in prison meals.