Reviving Traditional Foods
I’ve fallen in love with einkorn (as many of Nourished Kitchen’s facebook fans already know). Einkorn is a beautifully rustic and ancient grain, and a precursor to modern hybridized wheat. I love its softness, its mild flavor and the way it yields beautiful results in baking. I typically make my no-knead sourdough bread with freshly [...]
Many Nourished Kitchen readers come to traditional, real foods after vegan- and vegetarianism in searching for a diet and lifestyle that combines ethics, sustainability with health, nutrition and tradition. This week, I chat with Tovar Cerulli, author of the Mindful Carnivore: A Vegetarian’s Hunt for Sustenance. In reading the Mindful Carnivore and in speaking with [...]
Made with wholesome pastured eggs, nutritious crispy pecans, coconut flour, raw honey, organic food grade cacao (cocoa) butter and did you guess the secret ingredient yet? You won’t skip a beet with this recipe! Pureed beets add the texture and moisture needed to make this recipe stand out. Your kids don’t have to know about [...]
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 want [...]
I’m a last-minute shopper. I can’t help it. It’s part of what makes me who I am. So if you’re like me, here’s five last-minute gifts for the real foodies in your life. And, if I might be so bold, there’s nothing wrong with treating yourself either. for the newcomer: nourishing traditions So if you’re one [...]
I have a confession: I have no idea what’s in my CSA box this week, and, I’m confident I’m not alone. Sure, I can recognize the sugar snap peas and carrots, the lacinato kale with its pebbled dark green leaves, the baby collards (which we’ll combine with cream and the last of our overwintered shallots [...]
Salsa gardens have been popping up in four-feet by four-feet plots and raised beds in the yards of salsa lovers across the country. Striking in their visual appeal, large plants heavy with tomatoes and brightly colored hot peppers stand tall while cilantro, shallots, garlic and onion nestle into the soil among them, and in one plot [...]
Download a copy of your e-book Get Cultured: Probiotic Recipes from the Nourished Kitchen This e-book features simple recipes for naturally fermented probiotic foods including sauerkraut, Bavarian sauerkraut, kimchi, curtido, sour pickles, pickled daikon and more. Click here to download the book. Download this 36-page e-book outlining simple recipes for fermented foods to get you [...]
Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. [...]
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The First Salsa of the Season: Radish & Green Tomato
What People Are Saying