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Loaded Baked Potato Soup with Crispy Bacon

At midday, my husband and I leave our computers and sit down to lunch.  Soup, hearty and rich and filling, is a mainstay on our lunchtime table.  Either one of us will toss the ingredients into a single pot around noon, and let it simmer until done, when we sit down to eat, supplementing lunch… 

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Coconut Bundt Cake (and a SWEET giveaway for you)

It’s now the season where a perpetually present aroma of sweet things, pies, cakes, sweet breads and cookies fills my kitchen.  We eat our fair share, to be sure, but I also give most away with little pots of the homemade crabapple jelly and vanilla peach preserves my husband and I made this summer. But… 

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Why My Family Takes Cod Liver Oil Everyday

Every morning I begin my day with a single spoonful of cod liver oil.  It’s part of our morning routine,  serving nutrient-dense cod liver oil alongside eggs and bacon and sautéed greens, soaked oatmeal, fresh homemade yogurt and fruit or whatever else we plan to have for breakfast.  It’s part of our morning ritual, and on… 

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A Giveaway: Our True Roots Raw Organic TigerNuts and TigerNut Flour (10 Winners)

I was recently introduced to tigernuts, a member of the nutsedge family, and quickly fell in love with the sweet, nutty and starchy tuber.  Using it primarily to make kunnu aya, or traditional Nigerian tigernut milk.  And using its flour, with its flavor reminiscent of chestnuts, in sweets like cookies and crumbles.

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On Making Lunch Better (and a giveaway from Applegate!)

So the other day, I wondered to myself – if my son could head to the store and pick out anything he wanted for his school lunch (with no input from me), what would he choose?  So we went shopping together: he with his basket, and me with mine. What My Son Would Pack So… 

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A Visit to Polyface: Food, Freedom, Sustainability and Celebration

Polyface Farms, run by the legendary farmers Joel Salatin, sits nestled against a deep green backdrop of rolling Virginia Hills, just outside of the quiet, charming town of Staunton, Virginia. It’s here that the work of the very vocal farmer, and that of his family, has led to a rumbling of revolution, and hope for sustainable… 

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In Defense of Emotional Eating #nourishedkitchen

In Defense of Emotional Eating

These days everyone is talking health.  People are gaining an awareness of what they put in their bodies.  One thing most people seem to agree on is that food is fuel.  Some however take that a step further saying that food is just  fuel.  Because of that little “just” we should not eat to reward… 

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How to Preserve the Harvest

6 Ways I Preserve Summer’s Bounty (and a challenge for you)

I spend my summers surrounded by food.  My table plays host to baskets overflowing with fresh fruit: cherries and apricots in spring, plums and peaches in summer, and pears and apples in autumn.  I pack away herbs in salt, hang them to dry from my pot rack.  I ferment my way through cases of cabbage,… 

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Recipe for Brandied Cherries from Nourished Kitchen

How to Make Brandied Cherries

Each summer, for a short window, neighboring orchards positively drip with ripe sweet cherries – blushing yellow Ranier Cherries, and Bing Cherries of such a dark maroon they almost look black.  We eat as many as we can fresh, until they stain our mouths and our fingers, and I preserve the rest.  I freeze many,… 

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