mighty nest2 (1 of 1)

10 Simple, Healthy School Lunch Ideas (and a giveaway for $450 lunch gear!)

In a week, my kiddo will enter school for the first time.  We’ve homeschooled for the last several years, but recently he expressed interest in attending a small, intimate private school part-time which means, for the first time ever, I’ll be packing school lunch. Long gone are the days of slow, lingering family lunches, and here… 

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socca (1 of 1)

A Recipe for Socca, a simple, gluten-free chickpea flatbread

In summertime, I crave simple, nourishing foods.  Fresh, and vibrant and blessedly easy to prepare.  And while in wintertime, I favor hardy stews and roasts, in summer I want for something decidedly lighter. Lately, I’ve leaned heavily on socca, a thin flatbread traditionally served in the south of France (it goes by the name farinata… 

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A Visit to Polyface: Food, Freedom, Sustainability and Celebration

Polyface Farms, run by the legendary farmers Joel Salatin, sits nestled against a deep green backdrop of rolling Virginia Hills, just outside of the quiet, charming town of Staunton, Virginia. It’s here that the work of the very vocal farmer, and that of his family, has led to a rumbling of revolution, and hope for sustainable… 

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How to Make Sprouted Hummus #nourishedkitchen

How to Make Sprouted Hummus with Garlic and Chiles

I love a good hummus, particularly sprouted hummus, but many of the versions I’ve tried are, well, painfully gritty and dull in flavor.  For me, hummus should be something luxuriant, with a smooth texture and a rich flavor pronounced by the earthiness of chickpeas, the fruitiness of olive oil and with a sparkle of fresh… 

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tigernut horchata kunnu aya tigernut milk

I’ve Fallen for Tigernuts (and a recipe for Nigerian-style Tigernut Milk)

Small, wrinkled amber colored tubers that grow just beneath the soil’s surface, tiger nuts number among the first foods cultivate by early humans, and they remain a traditional food and source of nourishment in West Africa and Spain, today.  I first stumbled across the tigernut when Our True Roots offered to send me a packet. I… 

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Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen

Our Daily Bread: Whole Grain, No-Knead Sourdough

I bake bread just about everyday, an no-knead sourdough bread is doubtlessly our favorite. Not only for its simplicity, but also for its beautiful soft crumb and crispy, crackling crust.  Soups and stews are ever present in my home, and homemade bread served with plenty of butter, salt or olive oil typically accompanies those soups… 

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How to Choose a Dehydrator! #nourishedkitchen

Good Questions: How do I choose a dehydrator?

Q. I want to start preserving foods with a dehydrator, but I’m not sure which one to get.  Which one do you use? – Renee M. Like many of you, I spend a fair amount of time preserving the summer harvest so we can enjoy local and organic foods year-round, well into the snowy months… 

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In Defense of Emotional Eating #nourishedkitchen

In Defense of Emotional Eating

These days everyone is talking health.  People are gaining an awareness of what they put in their bodies.  One thing most people seem to agree on is that food is fuel.  Some however take that a step further saying that food is just  fuel.  Because of that little “just” we should not eat to reward… 

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How to Preserve the Harvest

6 Ways I Preserve Summer’s Bounty (and a challenge for you)

I spend my summers surrounded by food.  My table plays host to baskets overflowing with fresh fruit: cherries and apricots in spring, plums and peaches in summer, and pears and apples in autumn.  I pack away herbs in salt, hang them to dry from my pot rack.  I ferment my way through cases of cabbage,… 

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Recipe for Brandied Cherries from Nourished Kitchen

How to Make Brandied Cherries

Each summer, for a short window, neighboring orchards positively drip with ripe sweet cherries – blushing yellow Ranier Cherries, and Bing Cherries of such a dark maroon they almost look black.  We eat as many as we can fresh, until they stain our mouths and our fingers, and I preserve the rest.  I freeze many,… 

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Berry Cobbler

Summer Berry and Oat Cobbler (and a celebration of homemade flour)

Erin Alderson, the author of the The Homemade Flour Cookbook (my new favorite), enjoys a distinct passion for whole foods: grains and seeds, lentils and beans, fresh vegetables and fruit. She celebrates them, coaxing out nuanced flavors with an expressive and ingenious approach to old-fashioned comfort food in recipes like Millet Pot Pies, Corn Cakes… 

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