Reviving Traditional Foods
Onion gratin with fresh herbs is one of those special indulgences: fragrant, rich with cream and herbs. It’s an old-fashioned dish with no pretense. It’s comfort food at its best: sweet and savory and salty all at once. Warm for the growing chill of mid-September, onion gratin, humble as it is, deserves a place on [...]
In the coming months, as my husband and I begin really focusing on trying to conceive our second child, we’re focused on maximizing the nutrient density of everything we put in our bodies. And for us, and for many of you, that means that our primary focus will be on minimizing grains and concentrating on [...]
Roast lamb is, without a doubt, one of our very favorite dishes. In the spring we serve it with young vegetables: carrots, English peas, parsnips and fennel, but we’ve recently started serving it with Greek-inspired ingredients: olives, lemon, garlic and oregano. And it is heavenly. There is nothing quite light the vibrant perfume and flavor [...]
Easy roast chicken, using the most minimal of ingredients and techniques, has found its way into our kitchen more than once in the past month. When time is limited, as it has been for our family lately, nourishing foods become ever more important, and while we strive our best to eat well and to celebrate [...]
Each week, through online video tutorials, downloadable print materials, easy-to-read charts and other comprehensive materials I’ll provide you with simple tools, techniques, tips and advice on preparing whole, local foods from scratch easily and affordably. After covering tips for sourcing local, fresh nourishing foods in the first week, you’ll learn how to master a recipe for a basic soaked, whole grain pilaf that you can adjust as your kitchen creativity dictates.
1. Choose grass-fed beef. Grass-fed beef is rich in conjugated linoleic acid, beta carotene, iron, zinc and B vitamins making it a nutritional powerhouse. Moreover, grass-fed beef contains less saturated fat and offers a higher proportion of omega 3 fatty acids than its grain-finished counterpart. Moreover, grass-finishing respects cattle’s natural diet and keeps [...]
I love vintage cookbooks – classic cooking, real cooking. And in my embarrassingly hefty collection, I’ve amassed quite a few vintage cookbooks including some doubles. Among my favorites is the mid-century Time Life series Foods of the World. The series covers the traditional and not-so-traditional food practices of people’s all across the [...]
Full Moon Feast: The Hunger for Connection details a love of food, of wellness and most importantly – revives a traditional connection between food and nature’s rhythms. Written by food activist and chef Jessica Prentice and published by the folks at Chelsea Green Publishing which also publishes titles like Wild Fermentation, Fresh Food from Small Spaces and Renewing America’s Food Traditions, Full Moon Feast is a classic read for the growing traditional and slow food movements. I’m giving one copy of this book away, so enter now!
free resources to get started
The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
Did you know that a simple process can actually increase the nutrients your body absorbs from whole … [read more]
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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