Tuesday, February 23, 2010

28 Day Real Food Challenge: Week 3 Evaluation

Last week’s challenge was both a real challenge and a pleasure.

I am still in the hunt for local sources of culture but so far I couldn’t find any. While I still have my sourdough starter resting in the fridge, I really need to remember to feed it once a week and while they’re still active, I better start baking a sourdough bread.

I just made another batch of kimchi the other day but I haven’t experimented with the other cultured vegetables yet.

Making yogurt and cheese would be a great addition to my repertoire too and I would actually like to start making goat’s cheese first and pair it with my sourdough bread.

Preparing nuts and seeds, beans and legumes may take a little bit more time but as I cook more with beans and legumes, preparing them became second nature.

So far, last week gave me new knowledge and insights about real food. This week is the last week of the real food challenge but the challenge for me is far from over.


Love and light,


3 comments:

  1. Hopefully you've gained the tools and the willpower to carry on your healthy habits all the way :)

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  2. keep it up! with your skills and determination, i'm sure you can follow through with what you've started...and do share if you make goat's cheese here :)

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  3. Don't you *LOVE* yogurt cheese! We're making a big batch tonight because I need the whey to prepare a home-cured corned beef for St. Patty's Day.

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