Homemade Sauerkraut

Homemade Sauerkraut Recipe

Homemade sauerkraut, in all its funky humility, is a favorite food in our home – particularly in wintertime when fresh, local produce is a rare treat and we rely on what we’ve put by over the summer and autumn months.  For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage… 

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ghost (2 of 2)

Glowing Ghost Gummies for Halloween

As Halloween rolls around each year, I look for new ways to my son’s favorite holiday: homemade costumes and decorations, special treats and natural and organic candies that we pile into a bucket on our doorstep for any little goblins, witches and ghouls that might come calling. So we make sugar cookies, and honey caramel… 

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potted cheddar horizontal 2 (1)

Potted Cheddar with Bacon and Shallots

I have a thing for cheese.  Real cheese.  Sharp, salty, creamy.  I have a thing for cheddar in particular.  Cheddar so sharp it smacks you in the mouth. And it’s that love that keeps me walking warily down the dairy case, even at my local health food store, where I eye deplorable hunks of milky,… 

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koreanseafoodvegstew (1)

Spicy Korean Seafood and Vegetable Stew

I’m on vacation this week (you can follow our travels in pictures on instagram), and I’ve asked a number of up-and-coming natural foods bloggers to take my place and keep you completely sated with all sorts of mouthwatering recipes.  This recipe comes from Sarah Atshan, who blogs at Nutrients You Fools!  Hope you love it as… 

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Coco-Nutty Granola

Coco-Nutty Granola from I Quit Sugar

Many, many cookbooks find their way to my kitchen, and, among the more recent books to land on my table was I Quit Sugar by nutrition activist and long-time colleague of mine Sarah Wilson, sent to me by Random House.  It’s a lovely, simple book with gorgeous recipes, and simple, well-balanced recipes. I Quit Sugar:… 

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Roasted Beet and Walnut Salad with Kombucha Vinaigrette from #nourishedkitchen

Roasted Beet and Walnut Salad with Kombucha Vinaigrette

I wanted to share a little treat with you today, a new recipe from my cookbook The Nourished Kitchen.   After having worked on it, visiting farms, testing recipes and taking photographs, for the better part of two years, The Nourished Kitchen will finally arrive in stores (or on your doorstep if you were good enough to preorder… 

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Making Golden Tea: Turmeric, Ginger and Honey in a Molcajete

Golden Milk: Creamy Turmeric and Ginger Tea with Coconut Milk

This winter, we discovered Golden Milk or Turmeric Tea, and fell in love with its astringent, but smooth and bright flavor.  I often make it now instead of the hot chocolates, molasses milks and herbal chai my family loves.  When I can get it, I like to use fresh turmeric in my cooking.  I love… 

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Chai coconut ice cream with sauce 1

Chai Coconut Ice Cream

This is a guest post by one of my favorite bloggers – Kimi Harris of the Nourishing Gourmet.  Kimi blogs about simple, affordable traditional foods with an emphasis on dairy-free and gluten-free cooking.  I hope you find her timeless approach to wholesome cooking as refreshing and inspiring as I do.  — Jenny Vanilla swirls with… 

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Twine for Trussing Chickens and other poultry

How to Truss a Chicken in 6 Easy Steps

Once a week, I roast a chicken.  I stretch what I can into several meals, and I throw the chicken’s frame into a slowcooker for perpetual broth all week long.  Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly, and that its breast meat remains moist and not dried out,… 

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