Reviving Traditional Foods
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.
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 [...]
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The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
Did you know that a simple process can actually increase the nutrients your body absorbs from whole … [read more]
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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