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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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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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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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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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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Fermented Hot Chile Sauce

A Recipe: Fermented Hot Chili Sauce

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.  Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it… 

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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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Icy Tree in the Mountains

Boozy Chocolate, Hazelnut and Orange Truffles

There’s a soft, cold hush that arrives with the snow.  My curtains are drawn, and I can see into our tree-covered backyard where cold birds flee – magpies mostly, but occasionally doves and woodpeckers – seeking a bit of shelter beneath the snow-covered branches as they peck at the seeds and tallow in our neighbors’… 

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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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