New and Improved: Real Food 101 is TWICE as long, and now in full color paperback

REAL FOOD 101 Guide | OUR NOURISHING ROOTS

When I picked up a copy of Nourishing Traditions at my library all those years ago, I had no idea what I was getting myself into.  It was the best kind of crazy whirlwind to learn in one innocent weekend about why saturated fats are good for me, why I needed to eat more seafood, why local produce contained more vitamins, why raw milk wasn’t going to kill me after all, and what my ancestors generally ate.  (Hint: it’s not what the paleo people say.)

Fast forward a few years, and after much trial and error in my own kitchen, I have a wealth of knowledge when it comes to real food.  I know what my kids like, I know the shortcuts that work, and I know which recipes taste best after trying out several variations on say, lacto-fermented dill pickles.  In Real Food 101, I have compiled my experience and done the work for you.

Plus, Real Food 101 is new and improved, with more than twice as many recipes as it’s original printing.  And it’s now available exclusively on Amazon, for your convenience and peace of mind when it comes to the quality of the content.

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Today ONLY! Get my books for only 99 cents until MIDNIGHT EST

Buck Books Sale!I only have a minute, but I wanted to let you all know about the great deal on my books for today.  But it ends at midnight, so you’ll need to hurry!

My ebooks, Real Cocktails (formerly Natural Cocktails) and Real Food 101 are finally available on Amazon!  Woohoo!

Real Food 101

New and improved, and twice as long as it was!  I added several new recipes and tutorials, so that your kitchen can be well-informed about nutrition in the comfort of your own home.

Real Cocktails

This one is revamped as well, and can be bought as a hard copy, too!  Plus, have I mentioned that you can get a hard copy?  People have been begging me for this since I launched the thing!  In fact, it’s already ranking at #1 in all it’s catergories.  I’m so proud!  And it’s only been a few hours!

#1 ranking! Booyah!

But here’s the best part: both ebook versions are on sale for 99 cents TODAY ONLY.  Buck Books is featuring both my new and improved books in their Health and Nutrition bundle with 11 other books all marked down to 99 cents.  It’s a discount book venue called “Book Bucks”.

So you can get both my books for 99 cents each!   Sale ends at midnight tonight EST. Click any of the images at the top or CLICK HERE.

The price will be 99 cents literally for just one today before it’s back up to $10. You’ve got until midnight eastern time today to add it to your book collection, along with some of the others.  This is the best deal I have had on my books EVER.

I’ve been wishing for a long time that I could get you my books for a more affordable price. This is your chance! I hope you get over to Buck Books in time. Here’s the link again: Buck Books.

Share the word before the timer runs out!

 

REAL FOOD 101: How to Make Root Beer

Healing Herbal Root Beer | OUR NOURISHING ROOTS

Handcrafted root beer is almost a lost art these days, which is a shame.  Complex and layered, these earthy flavors combine with whey to create a naturally fizzy drink that is good for your well-being and your gut.  Homemade root beers are probiotic by nature, and have been revered for their beneficial powers for centuries. (source)

Fermenting your own drinks is a wonderful way to incorporate good bacteria into your diet.  Plus, kids love it.  They love to help make it, and they love to help drink it when it’s done.  What’s not to love about homemade soda?!  Root beer has always been my favorite, and now I feel quite justified in preferring it above all else!

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REAL FOOD 101: How to Make Fresh Pasta

fresh soaked pasta

This post is part of a series.  You can buy the Volume One of the e-book containing several REAL FOOD 101 tutorials here: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

Since I am about one quarter Italian, I tend to like the delicious foods of my ancestors.  I also enjoy any sunshine I please, since between my Italian skin and taking fermented cod liver oil, I never burn!  But today I am going to focus on one of the central foods of Italian cuisine: fresh pasta.

I love to see fresh pasta made in glossy magazines and gourmet food television programs.  But I always considered it out of my reach, or at least on par with something really difficult and time-consuming to make like croissants or something.  Oh how wrong I was, and happy to be!

In only a few minutes time, you can have fresh pasta ready to eat, and all without any special equipment.

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REAL FOOD 101: How to Make All-Purpose Yogurt Dough

soaked pie crust

This post is part of a series: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

In Nourishing Traditions, there are separate recipes for pie crusts, crackers and various breads.  I love to try different recipes for those baked goods, to see which is my favorite, which is easiest, which works for a particular meal or pairing.

But this all-purpose yogurt dough is one of my favorites, because it is so versatile in and of itself.  I have personally made it into whole grain crackers, into a round for a pizza crust, and turned it into a pie plate for a flaky crust.  Plus, it’s a lot easier than any pie crust or pizza dough recipe I know!

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REAL FOOD 101: How to Make Ghee

How to Make Ghee | OUR NOURISHING ROOTS

This post is part of a series.  You can buy the first volume of the e-book containing several REAL FOOD 101 tutorials here: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

Ghee is a traditional fat used in Indian cooking.  You may have seen it in glass jars at your local health food store.  It is essentially clarified butter, which may make you wonder why people go through the trouble of making ghee when regular butter is so yummy!

But there are several reasons to use this fat for cooking, so let me show you the possibilities.  Then, we can make some ghee and get cooking! [Read more…]

REAL FOOD 101 E-Book: Traditional Foods, Traditionally Prepared

The REAL FOOD 101 E-book: Traditional foods, Traditionally Prepared is a set of step by step tutorials in full color pictures to teach you how to implement real food into your kitchen.  Come cook with me!

I am very blessed to be supporting my family with the posts I write here at Our Nourishing Roots, writing recipes and sharing my experiences.  I am sincerely passionate about what I do.  I make real food for my family every day, and I have for several years now.  So I have a request: If you love Our Nourishing Roots as much as I do, and if you are able, please support me by purchasing my e-book.  Every little bit helps, and you are the reason I am able to be here doing what I love.  Thank you for that!

See a sample of the e-book here, then buy REAL FOOD 101: Traditional Foods, Traditionally Prepared for only $14!

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REAL FOOD 101: How to Make Whey (and “Cream Cheese”)

whey and yogurt cheese

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

Whey is incredibly useful when making lacto-fermented drinks (such as beet kvass), condiments (such as mayonnaise), and vegetables (such as these dilly carrot sticks) at home.

I have mentioned in several recipes that I use whey.  Have you ever bought yogurt from the store and there is a little liquid on the top before you stir it all together?  That’s whey.  However, it’s only a teaspoon or so if you pour it off.  You will need more than that to make ketchup on a regular basis!

So if you want to make whey, then it’s best to use my method below.  Plus, when you make whey my way you get “cream cheese”*, too.  (That’s a bonus for those of you taking the Whole Grains E-course and you’re learning to make your own bagels.  That’s a match made in heaven.) [Read more…]

REAL FOOD 101: How to Make Yogurt

homemade yogurt

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(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

Yogurt can be made many different ways: raw milk yogurt, 24-hour yogurt, yogurt made from one of many different culture strains.  That’s the great thing about yogurt.  It’s very simple, but it’s also variable depending on what you would like to make yogurt for.  Some are thick, some are thin, but all have that bright and sour flavor that we all love.

Yogurt is basically milk and cream that has been thickened with beneficial bacteria.  We all know that yogurt is “good for you”, but why?  Probiotic foods are claimed to be good for our bodies in many ways: gut flora balance, immune system defenses, and general health.  Making your own yogurt at home is simple, and yields the freshest probiotic bang for your buck!

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REAL FOOD 101: How to Make Quick Fish Stock (Dashi)

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

This stock is hands down the easiest one to make.  It is completely done in less than half an hour.  (This is not to be confused with fish stock made from the bones and carcasses of non-oily fish.  That is different, and delicious as a base for fish chowder, yum!  I’ll be making that one for Real Food 101 soon.)

But that’s not what I’m talking about today.  Today I’m sticking with simple and quick: dashi!  Dashi is made from three ingredients.  Yup.  Don’t get me wrong, I still think throwing a chicken carcass and veggies into a slow cooker for 12-24 hours is pretty simple.  But dashi beats all the other stocks.  It’s just that easy.

All you need is kombu and katsuobushi.  Zuh?

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