Buttermilk Oat Flour Biscuits

To be fair, you ought to make these biscuits with freshly ground flour.   Of course, I don’t have a grinder and you probably don’t have one either.   It’s not like they’re a mainstay in a modern kitchen.   The fridge yes.   The oven yes.   The grain grinder NO!   But if… 

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Simple Salad for Those Who Burn Water

We eat a salad with every dinner, and often with lunch too.   Making raw or enzyme-enriched foods an essential part of your diet provides you with a good source of vitamins, minerals and other nutrients.   Besides, salads are tasty. I prefer to use mixed mesclun lettuce rather than head lettuce (except in Caesar… 

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Squash with Sorghum Syrup and Butter

Squash should be a staple on every wintertime table.   It’s flavorful.   Plus it’s rich in beta carotene, potassium, fiber, copper and other nutrients. It’s naturally sweet flavor needs little enrichment, but sometimes a touch of added sweetener can really hit the spot for a special occasion.   This recipe serves approximately 8 and… 

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Baby Chioggia Beets with Citrus Glaze

The chioggia beet is an Italian heirloom variety noted for its white flesh and lovely red rings. It’s a pretty beet. Beets have a bad rap, and they’re terribly loathed among vegetables. Poor things. They’re lovely, really. If you don’t like beets or if you are loathe to try them, the chioggia beet is a… 

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Cranberry Sauce with Agave Nectar

Cranberry sauce is, perhaps, my favorite holiday treat. I love its sourness. I also really like the way the berries pop under the heat of cooking. We’ve relegated white sugar to no man’s land in our kitchen “except for brewing kombuchaa” so I’m always looking for a good sweetener for those rare times we need… 

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Herbed Crème Fraîche Dip

This appetizer is easy to throw together, and you can substitute sour cream for the crème fraîche in a pinch.   Or you can make this dip truly homemade by culturing the crème fraîche yourself.   Serve the dip with vegetable crudités.   The cost per 1/4 cup serving is only $0.49.

Herbed Buttermilk Mashed Potatoes

These potatoes make a delicious side dish. Faintly sour from the buttermilk, they’re richly flavored. The potatoes aren’t peeled, lending a chunky rustic feel to the dish. The cost per serving is approximately $0.93. This recipe serves about 8 – 10 for a large crowd, but it’s easily made in smaller portions. Figure about 1… 

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Random Updates

I’m sorry to say that I’ve painfully neglected this blog, though I think there’s a lot of value to be had in blogging about real, nourishing foods. At any rate, be prepared for some changes pretty soon. I am taking Nourished Kitchen into different territory soon. I’m tired about hearing how people cannot afford good,… 

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