Reviving Traditional Foods
In our home, one of our favorite cakes for special occasions is Black Forest Cake, a scrumptious torte made from layers of dark chocolate cake, sour cherries, and cherry-flavored whipped cream. As we’ve sought to eat more nourishing and traditional foods, I’ve wondered how best to prepare the rare sweet treat like this one, but [...]
Salmon roe is one of my favorite foods (and my husband and son share my love of those beautiful translucent little orange balls of briny goodness). And every time I post to Nourished Kitchen’s facebook page, extolling the many virtues of roe (and oh, there are many), I receive two reactions: disgust and unadulterated adoration. [...]
Bacon, Chicken and Green Beans has an almost-Asian flavor to it, which was a delightful surprise to my family who has been on the GAPS diet for about 2 years now. Since we don’t eat soy in any form, including soy sauce, we’ve been missing those Asian inspired dishes. This recipe uses bacon, and you’ll [...]
Last week I shared my recipe for Grain-Free Shortbread Wedges, crumbly and buttery and just in time for the holidays. Now it is time to share how I morph that recipe into delectable shortbread bars that are delicious on their own, but go completely over the top when dipped in caramel and sprinkled with sea [...]
I love a traditional wassail, and I make it three times a year – on the first day of snow, on the longest night of the year and on New Year’s Eve. And today marks the longest night of the year and the shortest day. We’ll celebrate with wassail and by lighting a candle that [...]
We headed into the woods this weekend to hunt for our Christmas tree and a log for our yuletide fire. Living close to nature as we do, after all the National Forest is within walking distance of our home, we relish the turning of the seasons and, perhaps, feel their urgency more than most [...]
While we’re away at the annual Weston A Price Foundation annual conference, learning about the GAPS Diet, traditional foods and hearing speakers like Denise Minger bust established myths regarding health, nutrition and the place of fat and animal foods in the diet, I thought I’d take the time to share with you some older posts [...]
Curried lentil soup, rich with the heady scent of toasted cardamom, coriander and fenugreek, moves from the humble to the extraordinary. I don’t often cook curries, not that I dislike them: far from it, I love curry; it’s just that I find more easy inspiration in culinary herbs from the kitchen garden (many of which [...]
I love the fruits of autumn - pears and quince, yes, but it is the apples I love most of all. Indeed, eighty-five pounds of pomaceous fruit lurk in stacked cardboard boxes in my living room. They wait for me, quietly. And as they ripen, they release their gently scent – mildly floral and slightly spicy. [...]
Homemade mint extract, and other extracts, number among my favorite additions to desserts. And, in keeping with most of the several real food recipes at Nourished Kitchen, it is shamefully easy to prepare and requires only a handful of ingredients. And, in winter when my herbs are frozen over until the spring thaw, I rely [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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