While a simple green salad with a raw cider vinaigrette will always be my choice of salads, that doesn’t always go with every meal and it’s awfully nice to mix things up a bit here and there.
Jenny McGruther is a holistic nutritionist and a Certified Nutritional Therapist (NTP) and food educator. She has traveled the world teaching workshops and lecturing on food activism, sustainable food systems, whole foods, fermentation and culinary traditions. She is the author of two critically acclaimed books including The Nourished Kitchen and Broth and Stock. Jenny and her work have been featured in NPR, Guardian, New York Times, and Washington Post among other publications.
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