AKA Let My 3-year old teach you about Real Food I’ve written about the joys of nourishing my son: nourishing him with my body during his time in my womb, nourishing him with my milk first exclusively during his first six months and complemented for three more years, weaning him on to Real Food through [...]
An Open Letter to the Corn Refiners Association & Associated PR Guys
January 28, 2009 By 12 Comments
Dear Corn Refiners Association and Associated PR Guys, The Nourished Kitchen is a blog focused strongly on traditional foods and the role that quality nutrition plays in our health and well-being, and, particularly, the health and well-being of our children. The mission is to provide information to the public on such issues as [...]
A little mercury with your soda?
January 27, 2009 By
A new study published in Environmental Health confirms that mercury, a known neurotoxin, contaminates almost half of the high fructose corn syrup currently on the market. Another study published by the Institute for Agriculture and Trade Policy found that almost one-third of popular, processed foods containing HFCS as the first or second ingredient under [...]
The Role of Traditional Sweeteners in the Diet
January 26, 2009 By Leave a Comment
This the last part in January’s series on sweeteners. Next month, the Traditional Foods Primer will focus on bone broth – its nutritive value, preparing it and using it. This month we’ve examined modern sweeteners, traditional sweeteners and their uses and now we’re onto looking at the role sweeteners can play in [...]
Modern Sweeteners: What They Are & What They Do
January 12, 2009 By 22 Comments
This post is part of the 2009 series – The Traditional Foods Primer which addresses a different aspect of the traditional foods movement each month. January’s focus is on sweeteners: modern sweeteners and their accompanying problems, natural and traditional alternatives and how to transition from the modern to the traditional. Before you can [...]
What They Say
September 3, 2008 By Leave a Comment
Now that the FDA has officially changed its course and determined that High Fructose Corn Syrup does indeed qualify as “natural” or, rather, that it “would not object to the use of the term ‘natural’ on a product containing the HFCS produced by [a manufacturing process without synthetic fixatives] ,” the corn refiners association is [...]
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