Are you getting enough vitamin K2? Unless you’re eating good quality butter, cheese, grass-fed meats or natto, you probably aren’t. In this reader question and answer session, Dr. Kate Rheame-Bleue, author of Vitamin K2 and the Calcium Paradox, joins us today to discuss the benefits of vitamin K2, where to find it and why you need it. [...]
reader questions on vitamin k2 and an interview with dr. kate rheaume-bleue
February 10, 2012 By 1 Comment
Reader Questions: All About Grains
February 3, 2012 By 1 Comment
Confused about grains? You’re not alone! It seems that everyone is telling you – to either get more and more whole grains or to give them up entirely. And, at Nourished Kitchen, we receive a lot of questions about the proper preparation of whole grains. And while about 30% of readers adhere to a grain-free [...]
reader questions: natural bodycare
January 13, 2012 By 1 Comment
This week our reader Q&A focuses on natural bodycare. Why? Because what you put in your mouth is only part of the story. Your skin is your largest organ and your body absorbs what you put on it (good or bad), so support your traditional and real foods lifestyle by choosing natural and unrefined ingredients in [...]
Reader Questions: Bone Broth
January 6, 2012 By 3 Comments
After an overwhelming response to our last question & answer session (I received over 100 questions by email, and if I haven’t had a chance to answer you – please be patient with me), future question and answer sessions will focus on single topics. And this week, I’m answering your questions about bone broth – [...]
Win a Vintage Cookbook!
May 21, 2009 By
I love vintage cookbooks – classic cooking, real cooking. And in my embarrassingly hefty collection, I’ve amassed quite a few vintage cookbooks including some doubles. Among my favorites is the mid-century Time Life series Foods of the World. The series covers the traditional and not-so-traditional food practices of people’s all across the [...]
Reader Questions: Stevia & Strained Yogurt
March 27, 2009 By Leave a Comment
Amy asked: Q: “What do you mean by “strained yogurtâ€? Just curious. Do you mean you strain out the whey?” A: Absolutely! By straining yogurt you can reserve the whey separately for use in soaking grains, flours and legumes and make a super-thick yogurt that is almost pudding-like in its consistency. I find [...]
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