LH 149: How to Cook Real Food with Real Ingredients
This episode is not just about Southern cooking, its about cooking from scratch using the freshest of produce and herbs. (Just like those we grow in our gardens)
And it's about preparing real, whole food where you know and can pronounce all of the ingredients.
Host Theresa Loe brought on nutritionist and author Ashley English to share her food journey and why she made her way back to her Southern cooking roots.
She offers tips about everything from biscuits and bacon to fruit desserts and local eating.
Oh! And there's also a Bourbon Bacon Jam recipe that you will LOVE. YUM!
You will learn: Why you should use whole ingredients in your kitchen How regional ingredients sumac and sorghum are used What fats are part of a healthy diet How Southern food can be healthy, flavorful, and fun And so much moreTo get a free PDF download of Ashley's Bourbon Bacon Jam Recipe, got to www.LivingHomegrown.com/149 and you'll also find links to more information (including Ashley's favorite Biscuit Recipe!). There is also other related episodes and full transcript of the show.
This episode was brought to you by Theresa's membership site: The Living Homegrown Institute where you have access to a whole library of masterclasses on everything from growing heirloom tomatoes to making cheese and fermenting veggies. To learn more, go to www.LivingHomegrown.com/PATH to get Theresa's Farm Fresh Success Path.
LH 72: Homemade Cheese in One Hour
LH 71: Refresh Your Garden Design with Rebecca Sweet
LH 70: Is it safe to "can"cake? (Listener Question)
LH 69: Beginning Food Gardening - In Containers
LH 68: Composting 101
LH 67: Infused Gifts - Homemade Vanilla Extract & More
LH 66: Creating a Spa Experience with Herbs
LH 65: Dehydrating Food 101
LH 64: 7 Steps to Getting More Done in Your Farm Fresh Lifestyle
LH 63: Homemade Body Care Products From The Garden
LH 62: Using Fresh Herbs for Flavor and Fragrance
LH 61: Canning & Preserving with Lavender
LH 60: Clear Jel®, Sure Jell® and Canning Pie Filling
LH 59: Backyard Beekeeping 101
LH 58: Preserving with Salt and Smoke
LH 57: Salt-Cured Lemons, Real Limoncello & More with the Authors of "BATCH"
LH 56: Tips for High Yield Vegetable Growing
LH 55: Designing a Food Garden for Double Duty
LH 54: Food Swap - Bartering With Your Preserves
LH 53: Preserving Produce by Freezing
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