I’m a last-minute shopper. I can’t help it. It’s part of what makes me who I am. So if you’re like me, here’s five last-minute gifts for the real foodies in your life. And, if I might be so bold, there’s nothing wrong with treating yourself either. for the newcomer: nourishing traditions So if you’re one [...]
Reader Questions: Beef Suet, Kombucha and Budgets
December 11, 2011 By 1 Comment
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 [...]
Kombucha Tea: A Reintroduction
November 3, 2011 By 1 Comment
As a reader of this site, you’ve almost certainly heard about the fermented tea with a funny name, Kombucha. Perhaps you’ve brewed it yourself (or still do) or maybe you’ve only ever tried a store bought brand. Even if you’ve never tried it before, allow me to reintroduce you to Kombucha from the beginning and [...]
keep the bounty: week #2
August 9, 2010 By Leave a Comment
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 [...]
a recipe: wild mushroom butter
August 8, 2010 By 3 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 rotting [...]
Recipe: Spiced Kombucha Vinaigrette
April 22, 2010 By 17 Comments
Kombucha vinaigrette, may seem like an unusual take on the classic combination of olive oil and balsamic or red wine vinegar, but, when complemented by the unique flavors of clove and allspice it can become a nourishing, if unique dressing for any salad. I find it pairs particularly well with the sweetness of beets, apples, pears and nuts. Reminiscent of apple cider vinegar in combination with club soda, kombucha offers a unique flavor that is growing in popularity as more and more natural foods enthusiasts learn to cherish the beverage – a sweetened tea that undergoes a unique fermentation process through the use of a mother or symbiotic colony of bacteria and yeast.
Real Food Challenge: Week 3 & Week 2 Re-cap
February 14, 2010 By 27 Comments
We’re half-way finished with the challenge: you’ve tackled the pantry, stocked up on wholesome food, learned to properly prepare grains and wholesome fats and even started to source good, fresh raw milk if you hadn’t already done so. So, sit back and evaluate the week. If you blog, share a link to your post (or [...]
Water Kefir: A Quick Tutorial
August 11, 2009 By 134 Comments
Has a lost love of soda pop been nagging at you too long? We’ve developed a love of water kefir or tibicos in our home. A fermented beverage teeming with beneficial bacteria, it’s easily flavored, remarkably simple to prepare and more palatable than kombucha, offering a pleasant alternative to commercial sodas. Similar [...]
swap cultures & starters
May 15, 2009 By Leave a Comment
Nourished Kitchen offers a free cultures and starters exchange which allows real food lovers to share the probiotic love by swapping their starters and cultures. Kombucha mothers, water kefir grains, yogurt and sourdough starters can be shared from one to another through a free-for-shipping exchange among real food lovers all across the globe. If you’re [...]
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