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    You are in: Home / Cookbooks / Real Food Fundamentals
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    127 recipes in

    Real Food Fundamentals

    Getting as close to real, whole food as possible. Not all of the recipes are 100% natural ingredients so use your judgment if you see something that doesn't jive with the overall philosophy.
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    Displaying up to 20 pages of results. To see all results, or register.

    This is by far the most satisfying and physiologically balanced breakfast smoothie ever. Many people are afraid of raw eggs. Be sure to use the highest quality eggs you can find, local free range are best. Wash the eggs before you crack them.

    Recipe #434934

    I got this recipe from a Gourmet Cooking Class that I took years ago. Sometimes I add chunks of cooked chicken and cooked broccoli pieces to my sauce. I usually will triple the recipe when I make it. Serving size is approximate.

    Recipe #276274

    Fantastic addition to any meal.

    Recipe #435383

    This recipe is so easy to make and chock full of flavor. It can be made on the stove as well just as quick. It's great served with cornbread. Enjoy!

    Recipe #194585

    A different type of coleslaw - very tasty!

    Recipe #27388

    This is my version of the popular dish with a bit of Thai mixed in and using mostly ingredients that I have around the house. There are lots of things you could add to this... for example celery and red pepper

    Recipe #426747

    10 Reviews |  By 2Bleu

    A nice light side dish.

    Recipe #256185

    This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

    Recipe #67570

    Adapted from Martha Stewart's Quick Cook Menus Goes with Rack of Lamb and Tomatoes with Feta

    Recipe #435935

    Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste.

    Recipe #392356

    I never liked green beans until I tried them this way. These beans are delicious and I have cooked them for my family several times.

    Recipe #112823

    These bacon-wrapped jalapeno poppers are UNBELIEVABLY good! You'll love them!

    Recipe #105670

    This chicken comes out moist and tender and is oh so tasty.

    Recipe #233105

    Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

    Recipe #435504

    4 Reviews |  By WJKing

    This is a SUCCULENT, super-moist and flavorful way to make beef. I believe this would be easily adaptable for a crockpot! ENJOY!

    Recipe #77432

    Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional

    Recipe #83616

    Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

    Recipe #435385

    Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah… perfecting my technique. I thought I didn’t have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars – NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at… you guessed it – a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.

    Recipe #317490

    If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy!

    Recipe #393561

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