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: 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 [...]
Reader Questions: GMO-free Personal Care
May 12, 2009 By 9 Comments
Today I’m veering slightly off topic to answer a reader question. Remember, if you have a question about health, wellness, cooking or green living please contact me. Rebekah asked: Q: Where can I find corn-free, soy-free, GMO-free soaps, shampoos and personal care products? A: Frankly, I do not use many personal care products at [...]
Reader Questions: Animal Fat & Lactic Acid Fermentation
April 10, 2009 By Leave a Comment
Ricki asked: Actually … Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to give it greater visibility. Q: Thanks for the great info re: cooking fats and oils. Just wondering about the source of [...]
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