saturated fat

cacao beet brownies with raspberry frosting

February 27, 2012 By support Leave a Comment

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Made with wholesome pastured eggs, nutritious crispy pecans, coconut flour, raw honey, organic food grade cacao (cocoa) butter and did you guess the secret ingredient yet? You won’t skip a beet with this recipe! Pureed beets add the texture and moisture needed to make this recipe stand out. Your kids don’t have to know about [...]

Filed Under: Uncategorized Tagged With: beet, beets, betalain, brownies, cacao, cacao beans, cacao tree, chocolate, chocolate cake, cocoa, cocoa butter, frosting, hot chocolate, organic foods, raspberries, raspberry, saturated fat, sugar

Cooking Real Food: Minimally Processed, Unrefined Fats & Oils

October 12, 2011 By jenny 6 Comments

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I’m often asked about healthy fats – and how they can be appropriately used and while I’ve written on the subject of healthy fats and oils before, it never hurts to revisit the topic. In my kitchen, I use a wide variety of fats and oils – some of which I use exclusively for cooking while [...]

Filed Under: traditional foods Tagged With: canola oil, coconut oil, cod liver oil, cooking, cooking oils, extra virgin olive oil, fat, fat soluble vitamins, grapeseed oil, health food stores, healthy fats, kitchen, lipids, nutrition, oil, oils, olive oil, palm oil, saturated fat, smoke point, vegetable fats and oils, vegetable oil, vegetable oils

A Tutorial: How to Make Coconut Milk

January 2, 2011 By jenny 7 Comments

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Ever wondered how to make coconut milk? No, not the tinned stuff; rather, have you ever wondered how to make truly fresh coconut milk? While tins of coconut milk do just fine – a compromise food that balances the traditional with the modern, the flavor of a true homemade coconut milk is unsurpassed. Take the [...]

Filed Under: Any, Beverages, Condiments & Sauces, Dairy-free, GAPS-friendly, Gluten-free, Paleo/Primal, Recipes, Vegan, Vegetarian Tagged With: breast milk, coconut, coconut milk, coconut milk powder, coconut oil, coconut water, coconuts, fresh coconut, how to make, human breast milk, lauric acid, made coconut, milk, rice milk, saturated fat, soy milk

Guest Post: The Messed Up Food Pyramid

April 29, 2010 By jenny 22 Comments

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Kelly the Kitchen Kop guest posts at Nourished Kitchen where she gives her take on the USDA Food Pyramid. She writes about championing butter, USDA food recommendations and how to truly eat healthy.

Filed Under: Uncategorized Tagged With: butter, fat, Food, food and drink, food guide pyramid, food pyramid, health, healthy diet, healthy eating, jenny thank, kelly, kitchen, kop, low fat, low-fat diet, messed up, nutrition, optimal health, real food, saturated fat, the kitchen, trans fat, usda food pyramid, vegetable fats and oils, weston a price foundation

49 Reasons to Be a Vegetarian – A Rebuttal

May 13, 2009 By jenny 55 Comments

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I came across this page today highlighting 49 Reasons to be a Vegetarian and wished to address it point-by-point for the edification of readers who may be recovering vegetarians or who may be confused by the points discussed therein. The Environment 1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce [...]

Filed Under: Uncategorized Tagged With: animal foods, arthritis, autoimmune disease, benefits of meat eating, cholesterol, detriments of vegetarianism, diet science, disease, environment and diet, fake food, fat, food science, gallstones, gatherers, grains, hunters, hunters and gatherers, industrial soy, kidney stones, Local Foods, meat, meat eating, meat eating and environment, omnivore, omnivorous, omnivorous diet, periodontal disease, philosphy, pseudofoods, real food, reasons, religion, saturated fat, science, sevent day adventists, stones, Traditional Foods, vegan, vegan packaged foods, vegan philosophy, veganism, veganism rebuttal, vegetarian packaged foods, vegetarian philosophy, vegetarianism rebuttal, vegetarianisms, world peace

Reader Questions: Animal Fat & Lactic Acid Fermentation

April 10, 2009 By jenny Leave a Comment

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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 [...]

Filed Under: Uncategorized Tagged With: animal fat, Ask Jenny, beef suet, beef tallow, beneficial bacteria, blog readers, duck fat, fatty acid profiles, fatty acids, food perservation, food preservatives, goose fat, health benefits of fat, healthy fat, how fermentation preserves food, lactic acid, lactic acid bacteria, lactici acid fermentation, lard, monounsaturated fat, nourished kitchen readers, probiotics, readers, research, saturated fat, sauerkraut, sauerruben, suet, tallow, traditional food preservation, Traditional Foods

Fats for Cooking & Fats to Eat Uncooked

April 6, 2009 By jenny Leave a Comment

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Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose. Just as not every fat is suitable for cooking, neither is every oil available on your supermarket shelves suitable for a nutritious and healthy diet. Certain fats such as beef tallow and coconut oil have [...]

Filed Under: Uncategorized Tagged With: bacon grease, beef, beef suet, beef tallow, butter, chicken fat, CLA, cocoa butter, coconut oil, cold pressed oils, cooking fat, duck fat, expeller pressed oils, fat, fat soluble nutrients, fat soluble vitamins, fats, fats for cooking, ghee, good fat, good trans-fats, goose fat, lard, monounsaturated fat, mutton tallow, olive oil, palm kernel oil, palm oil, pig lard, polyunsaturated fat, rancid oils, raw fat, raw food, real fat, saturated fat, schmaltz, suet, tallow, traditional fats, vitamin e