Reviving Traditional Foods
If you had two girls under the age of two, and your husband, a fighter pilot, was flying cover during a war in Iraq, would you be thinking about converting your diet to organic, whole foods? I wasn’t. My life had enough stress without another distraction. But, that’s what happened in 2003. Daily Migraines and [...]
The subject of money comes up a lot, especially for those real food newbies who are not quite sure how to make the transition from a standard American diet of prepackaged, convenience foods to wholesome, real foods. The cost of grass-fed meat, raw milk, wild-caught fish and organic vegetables can really add up over time. [...]
Do you think that tooth decay is genetic? Or that teeth cannot be remineralized? For this week’s Reader Question and Answer session, I chat with Ramiel Nagel, author of Cure Tooth Decay, who answers your questions about how dental health can be optimized through solid nutrition. We discuss tooth remineralization, traditional foods, proper preparation of [...]
2011 came and went so fast. And for Nourished Kitchen, we reached more people this year than we’ve ever reached before and – chances are – you found the site this year (though I’ll always have a deep-seated love for those who’ve followed the site since its inception in 2007. You know who you are, [...]
I believe that nourishment should come from food, not supplements. And that sentiment has drawn a bit of ire from Nourished Kitchen readers in the past few weeks who feel that routine vitamin and mineral supplementation is a necessary aspect of wellness. I disagree, and we don’t take daily vitamins in our home. Our bodies, [...]
I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook your stock, what went wrong with your homemade yogurt or how to feed your children fermented foods they’ll actually like. Once a week, I’ll be [...]
Homemade sauerkraut, in all its funky humility, is a favorite food in our home – particularly in wintertime when fresh, local produce is a rare treat and we rely on what we’ve put by over the summer and autumn months. For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage [...]
Tomatoes provençale, a simple dish that highlights the bounty of late summer gardens with its emphasis on fresh tomatoes, finds its way to our table almost daily in August when we buy heirloom tomatoes by the case at our local market. Tomatoes, you see, don’t do well up here at 9,000 feet. So we get [...]
Beans & Lentils What to Buy: Lentils and beans are affordable and, when prepared properly, deeply nutritious offering concentrated sources of food folate and minerals like phosphorus. Choose organically grown beans and lentils. For those adhering to the GAPS diet, choose navy beans, lentils and lima beans. Where to Buy Them: I purchase the bulk [...]
Lovage Soup for Spring
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
What People Are Saying