We’re half-way finished with the challenge: you’ve tackled the pantry, stocked up on wholesome food, learned to properly prepare grains and wholesome fats and even started to source good, fresh raw milk if you hadn’t already done so. So, sit back and evaluate the week. If you blog, share a link to your post (or posts) below so we can check them out and give you some support. If you don’t, make sure to check in by commenting.
Did you miss an assignment or a day?
If you joined the challenge late, missed your email or assignment, get caught up by checking out the challenge’s archives.
Coming up on Week #3
Week three is all about my very favorite subject when it comes to traditional foods: fermentation! You’ll learn the basics of lactic-acid fermentation including how to ferment vegetables, dairy products and how to produce naturally effervescent beverages that are a great substitute for sodas and other soft drinks.
Real Food Challenge Prizes:
Remember, to be eligible to win these prizes you must check in every week to share your progress – where you succeeded and where you struggled.
- 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.
- 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.
Share how Week #2 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: