Reviving Traditional Foods
The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London. Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too [...]
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 [...]
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 [...]
After years of overdone and tough birds, I was entrusted with this recipe – passed from my husband’s grandmother to his mother, from my mother-in-law to my husband and, eventually, he shared it with me. You see, my husband, taught me to cook. And while it must be some level of a sin, a [...]
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 [...]
This is a guest post from Hannah Crum – the fermenter extraordinaire and the woman behind Kombucha Kamp where she sells kombucha mothers, continuous brew kits and all things kombucha.I had the pleasure of first meeting Hannah at the Freestone Fermentation Festival this past May where we both spoke about the pleasures of fermented foods, demoed our techniques [...]
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 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 [...]
Stinging nettle infusion spiked with mint and red clover found its way to my kitchen counter by chance this summer where its deep green, inky hue is now desperately loved. Yes, like most of you real food lovers, I’m a fan of the legendary herbalist Susun Weed. And though her Wise Woman Herbal for the [...]
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The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
Did you know that a simple process can actually increase the nutrients your body absorbs from whole … [read more]
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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