2 Blueberry Muffin on Wood #nourishedkitchen

Sprouted Whole Grain Blueberry Muffins

If you ever pick up everything, on a whim like we did, and decide to move to the Pacific Northwest, do it in summertime when the days are long and light, the sky and water brilliantly blue, and berries hang heavy in brilliant dots of purple, black, red and pink from hedges and briars along… 

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Buttermilk Rye Boule-001

100% Rye Sourdough Baking (Rye Sourdough Boule Recipe)

  This is a guest post from Shannon Stronger of Nourishing Days. Shannon is a home cook, fermentation enthusiast, homesteader, and sustainable food advocate. She has written two seasonal cookbooks, writes the real food and sustainability blog Nourishing Days, and works as Blog Editor and Content Writer for Cultures for Health. She lives on an… 

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sourdough featured

How to Make a Sourdough Starter

Love sourdough breads?  Wondering how to make your own sourdough starter?  It’s easy.  While the internet is full of sourdough starter recipes that call for odd ingredients like pineapple juice, orange juice, potato flakes or sugar water, to make a truly good sourdough starter you need just three things: flour, water and time.  It’s easy,… 

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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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Einkorn and Spotted Shrimp Risotto with Butternut Squash and Almonds

In wintertime, I rely on simple, warming one-dish dinners – and risottos appear often on our dinner menu.  They require so little clean-up, and the slow commitment to stirring the risotto as it cooks offers me a point of peace and meditative quiet.  This version of risotto, is one of my favorites.  Instead of rice,… 

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a recipe: staititai [ancient greek sesame & honey pizza]

Staititai, sweet, tart and perfumed by sweet bay and fragrant olive oil, is, perhaps, the ancient grandfather of modern day pizzas.  Soured spelt dough is first fried in olive oil, brushed with even more oil and topped with crumbled ewe’s milk cheese, sesame seeds and honey.  The combination of whole grain spelt flour coupled with ewe’s… 

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Sprouted Grain Flour

How to Sprout Grains (and make sprouted grain flour)

Sprouted grain flour is a staple in my kitchen.  I make it from time to time, in bulk, and freeze it for use in sweet things like these sprouted grain cookies, or in this sprouted bread with milk and honey.  Sprouting sweetens grains naturally, and the process also helps to mitigate the effects of antinutrients… 

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chicken turnovers

Chicken and Vegetable Turnovers with Sourdough Einkorn Crust

Chicken turnovers – also overflowing with leeks, carrots, celery and kale – baked in my oven while my husband and son raked leaves in the yard on Sunday afternoon.  It’s autumn, now.  The aspen leaves have abandoned their perch and lay in blissful, crisp piles around the yard and along the stone path to our… 

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Purple Potato and Artichoke Gratin

Potato and artichoke gratin is simple food, and deeply satisfying.  Now that summer is in full swing, our CSA box positively overflows with vegetables and fruit: apricots, exotic mints, heirloom tomatoes, Malabar spinach, garlic, onions, parsley, salad greens, Swiss chard, leeks, summer green apples, artichokes and even tiny young potatoes.  It’s with these – those artichokes… 

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