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.

Raising Real Food Kids: 10 Tips for Dining Out with Your Child

September 9, 2010 By Jenny 68 Comments

Dining out with kids doesn’t have to be a disaster, and, no, you don’t have to relegate yourself to “family-friendly” chains with terrible service and even worse food. We like to eat out, and we do it too often for our own good. While we’re fortunate in our community to enjoy restaurants that feature local [...]

A Scholarship Opportunity: Real Food for Rookies

August 31, 2010 By Jenny 4 Comments

The Scholarship winner has been chosen among over 75 applicants, and we wish to congratulate Kim W. and her ex-husband who will be participating in Real Food for Rookies. If you’re interested in participating: register for the class and enter the code NourishedDeal at checkout for 15% OFF. There’s a lot of talk about real [...]

A Recipe: Wild Mushroom Butter

August 8, 2010 By Jenny 27 Comments

Wild mushroom butter. There’s something about wild mushrooms and dishes made from them like wild mushroom butter, something faintly alarming and decidedly adventuresome. It’s a disquieting food, like raw milk, and it takes a certain amount of culinary fortitude to walk into the woods, scratch your way through the pine needles, the brush and slowly [...]

Surf & Turf: A New Class I’m Taking

August 4, 2010 By Jenny 7 Comments

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 [...]

How to Cook Real Food: An Online Cooking Class

May 16, 2010 By Jenny 12 Comments

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.

What Veg*ns Can Learn from Traditional Foods

May 11, 2010 By Jenny 20 Comments

While the traditional foods movement seems to focus heavily on the inclusion of high-quality, pasture-raised meat and dairy products and is, indeed, a largely animal food-based diet, that doesn’t meant that it offers no guidance or dietary wisdom for vegetarians. Indeed, there’s a lot that vegetarians can glean from the traditional foods movement and, in many ways, the practices advocated by traditional foods enthusiasts and organizations like the Weston A Price Foundation and the Price Pottenger Nutrition Foundation might prove even more important for vegetarians and vegans who rely on grains and legumes for much of their foods. From soaking and souring grains and legumes to fermenting veggies and eating healthy fats, here’s five things that vegetarians can learn from the traditional foods movement.

Guest Post: The Messed Up Food Pyramid

April 29, 2010 By Jenny 22 Comments

Kelly the Kitchen Kop guest posts at Nourished Kitchen where she gives her take on the USDA Food Pyramid. She writes about championing butter, USDA food recommendations and how to truly eat healthy.

Weston A Price: Findings on Traditional Foods

March 26, 2010 By Jenny 27 Comments

Weston A Price, a Cleveland dentist who, when challenged by rampant tooth decay and the considerable physical degeneration of his patients, left his practice and traveled the world researching the dietary practices of peoples consuming processed foods and those consuming an unprocessed, native diet, and the non-profit nutritional advocacy group named in his honor – [...]

Blackberry Sorbet

March 4, 2010 By Jenny 10 Comments

Blackberry sorbet, with its deep, rich purple and its striking, mouth-puckering tartness, makes for a beautiful finish to a nourishing supper. And while some families may prefer to balance their tartness with a touch of honey, we prefer to serve this blackberry sorbet without added sweetener so the full flavor of the berries, including their [...]