Loving a Life of Biblical Womanhood
My typical reader is a believing woman between the ages of 25 and 40 who cares about the food she eats and serves her family, focusing on real ingredients—possibly organic, local, and seasonal food. She has begun to realize there is a point where food meets faith and is willing to go exploring in that neighborhood.
I am so thankful that I live in a place where I have access to a Whole Foods, a Trader Joes, a Good Foods Co-Op, and innumerable farmers markets. I have an Arab grocery store where I can purchase products made without pork and local meats raised in good environments, and I have friends who give me farm fresh eggs. I have access to local grass-fed beef and local grass-fed lambs. I also have access to the organic bulk grains and dried legumes that I purchase and store because they don’t go bad.
Now that fall is here, Facebook and Pinterest are alive with “easy two ingredient” recipes for all the holiday baking that start with a cake mix then you add a can of pumpkin or something similar and…BAM!…dessert.
I would like to point out, though, that it isn’t two ingredients. It is, at best, about 20 ingredients, many of which are harmful and TOXIC to your body.
I’ll break down a Duncan Hines Yellow Cake mix for you:
Pin ItI have really been trying to feed my family better. We’ve recently switched to mainly organic foods, when we can afford them. My question comes in an upcoming trip to visit family. We’ll be there around 3 nights and they don’t really eat the way we do. When you travel, how do you eat? Do you just eat what the host fixes, regardless of what’s in it? Do you take food and possibly offend the host? I’m stuck in the fact that I really don’t want to mess up our newly established eating habits, but I also don’t want to offend anybody either. Signed, Traveling Mama
I spent quite a bit of time developing a menu for them for the week. Kaylee is more than capable in the kitchen, but cooking one meal a week versus cooking for a week straight are two different things entirely – especially when you’re a 16-year-old. kaylee menuShe and I worked together to create a menu that wouldn’t overwhelm her…and I made a few concessions that I wouldn’t make for myself. For instance, I bought spaghetti noodles, where I would make my own pasta. And, I bought some organic boxed mac & cheese and some organic tater tots to go with hot dog night. But, for the most part, the menu is homemade, real food.
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Over the last few decades, the majority of our society has moved away from fresh, whole foods and into packaged, prepared, preserved products. We’ve lost something very fundamental as a result. Opening cans and dumping, slicing a vent hole into a plastic sealed microwavable tray, “just add water” – those things have taken away from something that, I believe, is an inherent desire within us to make the process of growing, preparing, cooking, and serving a joyful experience. We’ve taken something that should be a very basic delight and turned it into a tedious chore that has us seeking any time-saving product that will get it done faster and with less hassle.
But at what cost?
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Monosodium Glutamate (MSG) is baaaaaaaaaaaaaad. Bad, bad, bad, bad. Don’t consume it. Read labels and make sure that nothing you feed your family contains MSG. Among other horrible things (along with damaging the retinas in eyes, causing obesity, messing with the reproductive system) is that it’s a neurotoxin. That means that it’s poison for the brain.
Some friends of ours have a pear tree that just overwhelms them with abundance on an annual basis. I am always happy to take as many pears off their hands as they’ll give me. This year, that turned into two laundry baskets full of pears. I am always on the search for real food canning recipes – that cut out the processed sugar that is used as a preservative in anything using fruit. I was thrilled to find this recipe.
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Yesterday, I planned to make hamburgers. But, my afternoon got away from me and I didn’t get the buns made in time. While I thought about what to do, it occurred to me that I don’t want to spend the next 8 weeks eating beef hot dogs and hamburgers. I figured, why not just make a meal and serve it on paper plates?
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Here’s the menu for my family for the week of July 2nd. As far as desserts go, the boys and I are going to do something with blueberries and strawberries for 4th of July — just not positive what yet! Gregg and I just came off of the Daniel Fast, Kaylee is on a mission trip with her youth group, and next week, we will be at Glen Eden all week, so I’m going to keep meals simple for the week.
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