Reviving Traditional Foods
March was a bit of a whirlwind month – hectic and busy. From organizing a conference and farm-to-table dinner, to moving across town the very same week (I can’t wait to show you pictures of my kitchen. It’s a teeny space that’ll give you a lot of confidence in your own kitchen.) Oh yes! And [...]
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, [...]
That’s me in the left-hand corner of your screen, all cheery and eager and blissful. And that’s Ann Marie of Cheeseslave, Kelly of Kelly the Kitchen Kop and Kimberly of Harkeisonline, too – the real food blogs you should be reading if you aren’t already. You long-time real food lovers may remember that last year, I attended the conference with these [...]
You all know how much I value keeping healthy, and for those of you who follow Nourished Kitchen on Twitter, you saw my update about a miserable and unexpected cold. Thanks to all the helpful advice, our household is on the mend and in addition to the unconventional ways to fight the colds and flus that we typically use, I gleaned [...]
It’s week #2 of the Keep the Harvest Challenge at Nourished Kitchen and we’re working our way through August by ditching our canners, and brushing up on old-world, traditional techniques for food preservation. Our first week was all about fermentation – the magical transformation of fresh food into pickled through the function of beneficial microorganisms. If [...]
Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. [...]
Recently, Jeanne asked about equipping a tiny, minimalist kitchen. She wrote, “Most recently I’ve been thinking more about my kitchen (talk about minimalist, it’s so so small) and what I’d like to invest in next. Weighing pros and cons of a cast iron pan, but I don’t yet have experience cooking with one. You use [...]
You may have noticed a distinct lack of posts recently at Nourished Kitchen, but we’ve been busy here in the high country – gardening, marketing, visiting farms … laying in hammocks. But rather than tell you just how overwhelming our week has been and just how overworked we are (read: unbearably), I thought I’d give [...]
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.
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