Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

The Flavor Bible Giveaway

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Oh friends, here is a giveaway I can get behind. If you and I have ever gotten into a conversation on food, and the inevidentable question, "So Kamille, what's your favorite cookbook?" is posed, you know The Flavor Bible is hands down winner.

What is The Flavor Bible?

 

The Flavor Bible is not a cookbook, which is the disclosure I must always give. It's actually a food reference book. "A food reference what?!," you ask. Okay, so you have some beets in front of you, because they were in your CSA, or your beet farmer neighbor gave some to you. You scratch your head, because all you remember from beets is those canned things found in the salad bar growing up. You murmur, "If only I had a book that told me what beets tasted like, what to pair them with & ways to cook them?"

 

This is where The Flavor Bible comes into play. It's a fairly comprehensive food index/dictionary. You go to "B" for beets & find when they are in season, best ways to cook them (roast, raw, etc), their volume & natural pairings. You will find ingredients (pairings with the original ingredient you searched for, like beets in this instance) in regular, italic, bold, bold caps print. Under beets you would find that goat cheese pairs well.

Why do I LOVE it?

 

I hit a point in my cooking & baking where I felt as though recipes weren't inspiring. I often veer from recipes & alter, alter, alter. I imagine this is why sewing has never quite suited my fancy, because I'm not a skilled seamstress to not use patterns. The constraints on me in the kitchen based on someone else's creation feels stifling.

 

After acquiring enough cooking magazines & cookbooks, I needed a reference food book that would give me options on how to pair various spices, herbs & foods together. How could I increase my sense of taste? How could I navigate flavor profiles & palates more adequately, while not risking complete culinary ruin? The Flavor Bible was my answer. For instance, did you know lime, cherry, white chocolate & rhubarb work well together?

Once you have already acquired the skills to cook say, brisket, then you can transform it even more by creating new flavor profiles through The Flavor Bible. You also build your sense of taste by ensuring that every bite utilizes sour, bitter, salty, sweet (and even umami) by adding The Flavor Bible to your cooking repertoire.

 

The Flavor Bible authors Karen Page & Andrew Dornenburg have graciously offered a free copy of their book to one of you lucky readers. Thank you Karen & Andrew!

 

How to Win

 

Everyone has three chances of winning, but you MUST fill out #1, before proceeding to #2 or #3. Be sure to come back to enter separate comments for each number you fulfilled so I know.

 

1. You must comment on this post by telling me why you would love to win The Flavor Bible.

2. For an extra entry, follow @Redeeming_table & retweet this giveaway on Twitter. Then, come back & let me know. Something like this:


I entered to win #theflavorbible giveaway @Redeeming_table. Enter to win! http://bit.ly/uvJP0W

 

3. For an extra extra entry, like Redeeming the Table on Facebook & share this giveaway on Facebook. The, come back to let me know Something like this:


I entered to win The Flavor Bible giveaway at Redeeming the Table. Enter to win! http://www.redeemingthetable.com/home/2011/11/28/the-flavor-bible-giveaway.html

 

Giveaway closes on Friday, December 2nd, 2011 at midnight EST. 



Giveaway is closed. Winner has been drawn using random.org which chose lucky number 7, Albert who wrote:

 

"I would love to win as a gift for either my lovely wife or my brother who really doesn't use recipes at all (more just whatever he can find)."

Congratulations Albert!

 

Cooking, Baking, & Eating Paleo (well, kind of)

 

I realized that I haven't discussed much about how our family eats, or why we eat the way we do.  It was a year ago where Ben & I took on a challenge for 30 days, where we eliminated all dairy, grains, legumes (yes peanuts too), & sugars (both refined & natural sources like honey & maple syrup).  

How We Began Eating This Way

We workout at Jogo Crossfit, which I have talked about before.  Many Crossfitters eat Paleo, which is essentially eating optimum meat products, veggies, limited fruit & nuts, and good fat sources.  A year later I have found muscles I didn't know existed, inches diminished, & stomach problems ceasing, which were normally blamed on anxiety.  I have found that what I have chosen to put into my body is critical to my output.  Not only my body, but our daughters as well, specifically our nearing five year old.  

Why Eliminating Foods Should Be the First to Evaluate

One of the best questions we as parents can ask, when our children have learning delays or emotional/behavioral problems is, "What am I feeding them?"  Our oldest daughter has Sensory Processing Disorder.  With children and/or adults with immune disorders, SPD, ADD/ADHD, we can see how gluten & casein can be enemies to their system.  For us, eating this way is more about optimum health & continuing development.  Too often, one might disregard grains, dairy, legumes or sugar as culprits, because their symptoms are not "typical" (i.e. diarrhea, weight gain/loss, hives, headaches); rather, it might be in anxiety, depression, dull aches, etc.  I would encourage eliminating foods like grains & dairy.

What I Found Out About My Body

I found myself suffering from constant anxiety & fear, due to consistent stomach knots in the evening.  Once eliminating these inflammatory foods, my stomach knots & anxiety ceased.  Sugar is huge for me.  It's about finding out what affects our body & what does not.  Corn can tear my system up, while rice instantly causes bloating.  Gluten affects my reproductive system (the feeling of needing to nurse with the last nursing over a year & half ago).  I was only able to find this out after eliminating grains/legumes/dairy/sugars.  I also have found that I can tolerate soaked legumes, mild doses of refined sugars, heavy whipping cream or whole milk (in smaller doses).  

What CAN I Eat?

Well, I can eat anything I want.  The real question is what I choose to eat.  Do I follow a strict Paleo diet? No I don't.  Our journey began by following Whole30 of the Whole9blog, but I'm not willing or wanting to follow the guidelines they have set out (more on that later).  And although I've been eating this way for over a year, I still have to explain that our eating isn't as constrictive as one might think.  This is in part, due to my love of cooking & baking.  Eating this way does require one to prepare & cook many foods from scratch, which puts more work on me & there are nights where we are eating eggs again.  However, I do enjoy a cooking/baking challenge & creating recipes.  We eat:

 

  • pastured eggs from our friends & a local farmer, with beautiful orange yolks. Pastured eggs are from chickens who eat off the open pasture.  Eating the buggies allows for eggs rich in Omega-3. Don't believe the lies of eggs being bad for your cholesteral. Pastured eggs are excellent for increasing your good cholesteral.
  • grass-fed beef & pastured pork. Our meat coming from grass-fed and/or pastured farms, ensures that the animal is getting what nature intended.  Cattle was never meant to eat anything other than grass.  By eating grass, they are providing their bodies with Omega-3 rich meat, which in return is providing us with the same.  
  • vegetables & in season & local is first priority, winter months we get a veggie delivery
  • fruits are ones in season & local as well, but I make some exceptions. We try to stick to buying & eating berries in the summer, apples & pears in fall & early winter, & utilize frozen fruit as well.  
  • limited nuts like walnuts, almonds, pecans, hazelnuts, & cashews (which are technically a legume), the best is to soak all nuts to break down the phytates, which are enzyme inhibitors.
  • Fats: Extra virgin coconut oil is our fat of choice.  Although it has a low smoking point, due to coconut's origins in the tropics, it can withstand extremely high heat.  It is a monosaturated fat, which means it is a one bond fat chain & your has the ability to break it down.  We also use full fat coconut milk. Avocados & nut butters.
  • Extra virgin olive oil sold in metal cans.  We don't cook with olive oil over high heats, because it has a low smoke point & leaches off free radicals/toxins into the air you inhale & your body through ingestion. Once the smoke point reaches 200-225 degrees, the toxins begin releasing.  Olive oil in anything other than metal tins deteriorates, due to light exposure.  Buying it in metal tins protects it from turning rancid.
  • Dairy: Grass-fed unsalted butter, pastured heavy whipping cream
  • Sugars: honey, maple syrup, coconut sugar, some dried fruit (particularly dates)
  • Bake: using blanched almond flour, almond meal, coconut flour, 
  • Additionals: I use baking soda, arrowroot flour in place of cornstarch

***My Disclaimer: Our family doesn't always eat strict Paleo in the Whole30 sense, or even the Paleo sense.  I can have cheeses that don't upset my system & dairy.  I make my own cultured yogurt, buttermilk, and have begun in other cultured dairy arenas.  I have the occasional ice cream as well.  When not pregnant, I drink wine.  We find what works for us and then pull in the reigns when what we think was working...doesn't.   

This is what we've found what works for our family.  In the last year I went from weighing 194 to 164.  I have decreased my Body Fat% & increased my lean body mass.  With Crossfit & the heavy emphasis on weighlifting, one's protein intake is needed to rebuild their body, specifically through animal protein.  I have never felt better than in my 30s, and I know it's due to exercise & eating real foods.  

Please feel free to ask any questions, or share your own story of success!

 

Where is Shalom in Your Christmas?

 

Thanksgiving is over, Christmas season is in full-swing, which inevidently brings a shower of expectations.  You may have felt it in the days leading up to Turkey Day with making sure the food was just right, and the table fell out of an Entertaining magazine.  Too often, we find ourselves bustling about to fulfill a false perception of expectations we interpret from others.  Most likely, it is us putting one leg at a time in the pants of perfection.  

Will we have enough gifts under the tree?  Does the Advent calendar look spectacular?  Am I creating enough memories for my family?  Am I not creating anything?  

From the right to the left, forward & backward, we are bombarded by our ways of "doing" the holidays.  We strive to create beauty for the sake of beauty, without ever enjoying the small moments of helping our children put on their shoes as we glimpse into their souls.  

Today I was struck by my very first post I wrote, which would began this journey of Redeeming the Table.  Shalom for the Supermom.  I began asking myself, "Am I choosing to walk in Shalom? Am I choosing to allow Shalom to enter into every part of my being?  Am I finding my worth in the arms of a loving Savior, or am I allowing the traditions & busyness of the season to dictate my path?"  

I invite you to read & find rest before one more deal, one more checked item, but how I...

...need to wipe out the voices of even good intentioned people in my life, because it detracts me from my job, "the relentless pursuit of who God has made me to be."

I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

 

 

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