Nourished Kitchen

Sprouted Grain Crepes

January 18, 2009 By Jenny 2 Comments

For a long time, I struggled to find a decent, whole-grain crepe recipe. Usually, whole grain flour would cause the crepe to fall apart or to have a mealy texture unbecoming of a good crepe. Using sprouted spelt flour as in this recipe – or even sprouted soft white wheat – eliminates those [...]

Lox & Scallion Scrambled Eggs with Herbs

January 18, 2009 By Jenny 2 Comments

This is one of our favorite breakfast dishes. Use wholesome ingredients: pastured eggs, wild salmon, organic vegetables and herbs. The best ingredients yield not only the the best-tasting results, but also the most nutrient-dense. Pastured eggs are naturally rich in vitamin A while wild salmon is rich in omega-3 fatty acids which [...]

Mix & Match Sunday Brunch

January 18, 2009 By Jenny 6 Comments

In our home, we rarely eat breakfast on Sundays. Quite simply: I prefer to laze around the bed until 10 in the morning, cozying up to my husband and son, reading a good book, watching a documentary. You get the picture. By the time I crawl out of bed, we’re hungry and I [...]

Sourdough Peach Pancakes

September 1, 2008 By Jenny 5 Comments

These pancakes have become a delicious staple in our home. They’re easy to prepare, inexpensive to make and offer a great way to use up sourdough starter. Top them with fresh whipped cream and plenty of raw honey for an lovely summertime brunch. You’ll need: 2 Eggs from Pastured Hens 2 Ripe Peaches 1/2 Teaspoon [...]

Blueberry Clafoutis

February 17, 2008 By Jenny 13 Comments

Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They’re sinfully easy to prepare and delightfully creamy. My toddler begs for them and can eat an entire recipe all by himself. While you can serve a blueberry clafoutis for dessert, it’s particularly good for a brunch or breakfast. To make Blueberry [...]