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The Master List of Essential Kitchen Equipment

At culinary school, one of the first assignments for each student was to prepare a list of necessary (or at least very helpful!) and auxiliary kitchen equipment.

Often, just purchasing a couple more versatile tools, and discarding piles of single-use electronic tools, can make great strides toward a clutter-free, well-equipped kitchen. An upcoming post will share about knives and cutting boards specifically–the most important tools a cook can have. It’s worth getting good, comfortable, quality products since you will use them often.


My list of kitchen equipment includes necessary and auxilary tools for the following workspaces:

  • Preparation Area
  • Baking Area
  • Stovetop Cooking Area
  • Serving Area
  • Cleaning Area
  • Waste Area

Read the full list at Culinary Reformation

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Anatomy of a Meal: Salad and Quesadilla

So, here’s the first of a new feature—the anatomy of a meal. I’ll tell why I selected each ingredient. I’d love to hear what you think about this new feature at Culinary Reformation.

This was a quick weeknight dinner just for myself, when I worked later than I expected, so hadn’t done much planning ahead, I admit. But having wholesome components in the pantry is the key to making healthy meals on short notice.

Read full article on Culinary Reformation

Nourishing Wisdom: Thoughts on the Book

In the quest for healthy food, sometimes we miss the very thing we are trying to increase: whole body health. A holistic lifestyle. Connectedness to the land—indeed connectedness to everything that God created.

In his book Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being, author Marc David takes a step away from the common discussion about the types of food we should be eating, and asks how we should be eating it.

Take a second to ask yourself, “What do I believe about eating?” and “With what demeanor do I approach a meal, and partake of a meal?”

Read full article on Culinary Reformation

Marching into Spring

After a bit of time away from the blog, I’m coming back to share a warm hello to you and share some plans and ideas for the future. In addition to new photos and a menu, there are a couple survey questions for you, so please chime in with YOUR thoughts. May your spring be happy and healthy!

Read full article on Culinary Reformation

Germ vs. Terrain Theory

Is pasteurization really all it is made to be? When we kill all microbes in sight, we are killing the good ones, too–and that can be a severe detriment to our health. What if the “terrain” of our body is really a lot more important than any germs that might be lurking somewhere out there? Find out more by reading this little history lesson about three European scientists, and the conflicting views about bacteria that are debated even today.

Read full article on Culinary Reformation

Happy National Milk Day! What are You Drinking?

milk bottles on the doorstep
This post is excerpted from The Entwife’s Journal.

Today, January 11th is National Milk Day. When milk started being delivered in sterlized glass bottles in 1878 that was a big deal. National Milk Day was established to commerate this event every January 11th. I saw this in an email put out by Milk Unleashed for their shelf safe milk- you know the kind you buy in cartons that can stay on your shelf for months and months and still be absolutely fine to drink. How is that even possible I wonder and maybe you do too.

Well it is because the milk is ultra pasteurized and packaged in special cartons. What is ultra pasteurization and how does it differ from pasteurization you wonder? Regular milk bought at most stores is pasteurized-the milk is heated to 161-167 degrees Fahrenheit for 15-20 seconds and then cooled. In ultra pasteurization the milk is heated to 275-284 degrees Fahrenheit for about 3 seconds and then cooled. The UHT treatment is a continuous process in a closed system that keeps out all possibly contamination from airborne microorganisms. This is why UHT milk can be kept for long periods of time.

The down side-the milk is dead. The enzymes and cultures are changed, the calcium is changed and the protein structure is damaged. This milk will not be able to be used for cheese and probably not for kefir or yogurt.

Pasteurized milk is also altered, albeit not as severely as the ultra. Many people have trouble with dairy these days and much of that comes from the pasteurization which alters the proteins and changes the composition of the milk.

Continue reading on The Entwife’s Journal

Hungry for Change? Start with a Detox this Weekend

Ingredients for Extra Green Sour Apple

The New Year brings opportunity to make changes to your lifestyle, and what better change to implement than to eat better?  There’s a great new educational film called Hungry for Change that provides both the why and the how for eating healthier.  It exposes the truth about the diet industry and the dangers of food addictions, and enables you to take charge of your health and strengthen your mind and body.

Get your copy of Hungry for Change


The folks the produced the film have shared some great actionable plans to help people get started, including a 3 day detox program that you can implement on a weekend – why not start this weekend?  Here’s an overview of the program.

Day 1, 2 & 3

  • UPON RISING – Ginger Lemon Detox Drink
  • BREAKFAST – Super Detox Green Juice (or optional Super Simple Green Drink)
  • MID MORNING SNACK – Cucumber, Celery & Carrot Sticks
  • LUNCH – Sushi Salad (or optional green salad)
  • AFTERNOON SNACK – Activated almonds
  • DINNER – Potassium Balance Soup
  • DESSERT – Chia Pudding
  • AFTER DINNER – Calming Chamomile Tea

You can get the details for this three day detox program, including recipes and helpful educational info, on the Hungry for Change website.

To help get this extremely helpful video into the hands of as many people as possible, we’re offering Hungry for Change for only $20 for a limited time.  That’s a 43% discount!

Hungry For Change movie

Get your copy of Hungry for Change today!


Best Sourdough Crackers

Have you tried to make homemade crackers? Here’s a technique that works well (using a pasta maker to roll them) and is healthy, too (using a sourdough starter to soak and leaven the flour). Flaky, buttery, salty, tangy…chewy when hot and crispy when cooled.

Read full article on Culinary Reformation

Sustainable Change – A Simple Approach to Eating Better in 2013

Making Kimchi for Winter Health

This post is excerpted from The Entwife’s Journal.


Are you making any New Year’s Resolutions for 2013?  I usually don’t make any formal resolutions but I do find it is a good time of year to look at changes in areas like food and eating or organization.

But there are a proportionately large number of people who make resolutions and set goals and never fulfill them.  Why is that?  I think it is in part because those goals and changes are not really sustainable and so we are set up for failure.  In order to succeed we need to look at our new year goals and figure out how to sustain them.  That often means we need to set smaller goals or make them smaller steps that build on one another.

So if your goal is to eat healthier in the new year how can you break that into smaller more sustainable pieces?

  • Make a list of several different ways you could be healthier
  1. Add in fermented foods to your diet.
  2. Start making bone broth.
  3. Start soaking your grains.
  4. Make sourdough bread rather than buying bread.
  5. Stop eating gluten.

You can get the idea.  The above are 5 possible choices, all of which would make anyone’s life healthier who is not already doing these things.

  • Pick one of the above or something else that you feel would be a good choice for you.
  • Brainstorm some different ways to implement your choice.  Make a list of utensils, ingredients,etc that you will need to make your changes.
  • Find a friend who also wants to make changes and get some agreement on accountability.
  • Write down what you plan to do and if it looks too big, break it into smaller parts.
  • Set your day to begin and jump in.

How would this look if you want to eat more fermented foods?

Read More on The Entwife’s Journal


Photo Album: Culinary School

Link to my new Facebook album–on the Culinary Reformation page–of 160 pictures from Culinary School. Click on this post to find the link.

Read full article on Culinary Reformation

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