In this bonus lesson for How to Cook Real Food, the online cooking class hosted at Nourished Kitchen, you’ll receive a quick, sneak-peak into the cooking class through this brief video covering how to properly prepare nuts and seeds including recipes for a basic pesto sauce and a basic fruit and nut snack bar. Please [...]
How to Cook Real Food: An Online Cooking Class
May 16, 2010 By 12 Comments
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.
10 Healthy, Nourishing School Lunches
April 15, 2010 By Leave a Comment
Looking for healthy school lunch ideas? School lunch has quickly become one of the most deplorable American meals – comprised of low-cost, commodity items like CAFO-raised beef, canned fruit and vegetables. Standard lunches of chocolate milk, overcooked peas and mealy french fries lack versatility in nutrients, flavor and, most importantly, they lack inspiration. So, per [...]
Molasses Custard
February 16, 2010 By 38 Comments
Gently flavored by blackstrap molasses – a mineral-rich, natural sweetener – this custard has quickly become a favorite dessert in our home, and one my four-year-old relishes. Molasses custard is well-suited to winter’s supper tables – it’s soft, sweet and satisfying. Dense in wholesome fats from pastured egg yolks and fresh cream, molasses custard is [...]
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