Nourished Kitchen

I drink real milk: fresh, raw, local and full of fat.

May 18, 2011 By Jenny 108 Comments

I drink fresh, raw milk. Really fresh, really raw and always in season. In essence, I drink real milk. I’ve waxed poetic about my love of fresh cream before, but now it’s milk’s turn.

My milk is fresh, in season, grass-fed, full-fat and locally produced. It is rich, and luscious and creamy and it is a living food, teeming with beneficial bacteria, food enzymes and naturally occurring vitamins and minerals. It is not fortified; it doesn’t need to be – for every mineral, every vitamin contained in that cool glass of frothy white milk was placed there by nature as it is in all truly whole and unrefined foods.

A Recipe for Good Luck: Creamed Collard Greens

December 28, 2010 By Jenny 56 Comments

Looking for a collard greens recipe to bring a little luck to your new year? In this traditional recipe for creamed collards, collard greens are gently simmered in fresh cream with caramelized onions and sprinkling of freshly grated nutmeg. Creamed collards speak to the essence of comfort food in a way few other dishes do. [...]

Thanksgiving Leftovers? Try Turkey & Yam Hash with Sage

November 25, 2010 By Jenny 6 Comments

Thanksgiving leftovers filling your fridge? Looking for a great leftover turkey recipe? Every year, we spoon leftover turkey onto our plates, smothering it with cranberry sauce and stuffing though there never seems to be enough gravy to make the rounds. We make Thanksgiving casseroles and nourishing soups. This Thanksgiving, we served up a something a [...]

A Recipe: Melted Apricots with Fresh Raspberries

July 22, 2010 By Jenny 9 Comments

I like my desserts simple. So simple that it almost pains me to share them – as though you might read this post and think to yourself, “Apricots, butter, cinnamon and raspberries? Really? That’s all? Man, I could have figured that out!” What can I say, I like simple food. The summer season is in [...]

A Recipe: Potato Leek Soup with Dill

June 15, 2010 By Jenny 18 Comments

Potato Leek Soup, dotted with dill and pasture-raised bacon, may seem like an odd addition to a June post. I mean, really now, summer’s less than a week away – and I imagine all of you sipping away at icy tomato gazpachos and spooning sweet cherry sorbet into your mouths. It’s hot. It’s humid and the night air is sultry and warm where you are, isn’t it? Don’t lie to me now – I know it’s true. While you’re lounging by the grill, sending your kids to run naked through the sprinklers and collect raspberries on tall, leafy canes, I’m shivering and considering turning out the heat though it’s the middle of June dammitall.

A Recipe: Sesame-Honey Candy

May 4, 2010 By Jenny 38 Comments

Sesame honey candy, or pasteli, is a traditional Greek confection which combines the simplest of ingredients to create a wholesome, natural treat featuring three simple ingredients: sesame seeds, honey and unrefined sea salt. Often served for Easter, though a charming treat any time of the year, sesame honey candy are dense with sesame flavor and [...]

How to Make Raw Milk Yogurt

April 26, 2010 By Jenny 121 Comments

Raw milk yogurt is a sort of holy grail for traditional foods enthusiasts, coupling the enzymatic and probiotic components of both fresh milk and fermentation in one glorious, creamy, lovely food. Served over baked oatmeal or soaked oatmeal porridge, on its own or as a basis for savory dipping sauces, a good yogurt can find [...]

Soaking Grains: Top 5 Reader Questions Answered

April 12, 2010 By Jenny 91 Comments

Soaking grains, beans, legumes, nuts and seeds is a traditional practice that can positively impact the nutritional qualities of these foods for those who consume them. Grains, beans, legumes, nuts and seeds can all add great value and variety to the diet, yet they contain antinutrients – particularly phytates and enzyme inhibitors – which detract [...]

Sprouted Grain: Benefits, Preparation and Recipes

July 22, 2009 By Jenny 42 Comments

Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis. While sprouting grain requires extra attention and, like many aspects of traditional foods, [...]

Save Milk in Kansas

April 9, 2009 By Jenny 4 Comments

It seems that, thanks to industrial agriculture giants, RBGH-free milk is at risk in Kansas. There’s only one woman, the governor of Kansas, who can stop it and she needs to hear from you. How the Kansas Law Affects Kansas The Kansas bill would restrict any national dairy from labeling its milk as RBGH-free for [...]