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.
Archives for November 2009
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 started making my own homemade all-purpose cleaner a while back and I love it. Why make your own household cleaner? It’s super cheap, really easy to make, there are also no toxic chemicals, and you don’t have to buy more plastic to add to the landfills since you can reuse plastic spray bottles. Best […]
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.