Did you miss the 28-day Real Food Challenge? You can always view the challenge’s archives, or why not sign-up as we give it a second go?
Twenty-eight days later, and here we are – at the end of the 28-day Real Food Challenge. Throughout the challenge briefly examined the fundamental aspects of improving that which nourishes our bodies by ditching the packages of processed food and learning to prepare natural foods to maximize nutrient density. We’ve learn, in short, how to eat Real Food.
Over the last week, we focused heavily on meat, fish and fowl: learning to source these vital foods well by purchasing grass-fed, pasture-raised or wild-caught foods; moreover, you may have accepted my challenge to prepare a nourishing, mineral-rich broth or even to incorporate nutrient-dense organ meats into your family’s meals. Tonight, in our home, we’re serving chicken livers fried in pasture-raised lard, gravy prepared from mineral-rich stock, a huge green salad with a naturally fermented, probiotic dressing and fresh vegetables served with plenty of butter.
The Daily Challenges
- Ditch processed, packaged, refined foods.
- Choose wholesome, natural foods.
- Improve your grains.
- Start your sourdough.
- Sprout your grains.
- Mill your own sprouted flour or make wet-milled sprouted grain bread.
- Relax and evaluate.
- Fats for moderate and high heat.
- Fight against GMOs.
- Fats to eat raw.
- Bake your sourdough.
- Find real milk.
- Get your (good) bacteria.
- Relax, evaluate and eat some dark chocolate.
- What’s a SCOBY?
- Get cultured (veggies, that is).
- Make yogurt at home.
- Make cheese at home.
- Prepare nuts and seeds properly.
- Maximize the value of beans and legumes.
- Vegetables and salads and another reason to eat your fats.
- Why you should eat red meat.
- Eat your bacon, eggs and lard too.
- Homemade broth and stock.
- Not-so-awful Offal.
- Fish and seafood.
- Grow your foodshed.
- Beyond the challenge.
See the archives here.
What’s next for you on your real food journey?
Today, it’s time to relax and reevaluate not just our final week on the challenge, but the challenge as a whole. Where did you thrive? Where did you struggle? What will you take with you as the challenge winds to its end and you’re left with a decision to either revert back to prepackaged, processed foods or to expand further by introducing more nutrient-dense foods to your family’s plate? If you’re like many participants and see the challenge as a beginning, rather than an end, please getting involved here at Nourished Kitchen or subscribing to the RSS email updates which are sent Monday through Friday and feature wholesome, nourishing recipes, activism alerts, tutorials and information about how real food and sustainable agriculture can help you. Moreover, beginning this March you can cook along with me through easy-to-follow video tutorials featuring from-scratch cooking.
Prizes:
Don’t forget about the prizes! If you’ve successfully finished the challenge, please check-in by comments or through the widget below. We’ll be drawing for the Cultures for Health Prize and Nourished Kitchen Recipe Cards on Thursday!
- 2 Participants will receive a 1-year Subscription to Nourished Kitchen’s Recipe Cards by Mail checkout the current giveaway..
- 1 Participant will receive a Real Food Ingredient Guide by Kelly the Kitchen Kop (WON by Danielle V.)
- 1 Participant will receive a culture kit containing water kefir grains, dairy kefir grains and a kombucha mother courtesy of Cultures for Health (see their listing on the resources page)
- 1 Participant will receive a free registration for the Fundamentals of Traditional Foods class at Gnowfglins (WON by Shelly of Epic Organic).
Share how Week #4 Went for You:
If you blog, share a link (or two or three) outlining how you handled this week’s challenges. What proved difficult, what proved easy? What did you learn, what did you already know? And, of course, what are you eating on your real food journey? If you don’t blog, just share your experiences in the comments here:
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© Jenny for The Nourished Kitchen, 2010. |
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