REAL FOOD 101: How to Make Sprouted Whole Grain Flour

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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.)

Look at those gorgeous sprouted spelt berries.  They’re alive!  And they are ready to be dehydrated to make sprouted flour.  I like to make sprouted flour every other week or so, and then use it for making bread, pancakes, biscuits, and other baked goods.

As you know, I am transitioning back into grains after doing the GAPS diet for 10 months.  So I have started sprouting my spelt berries again to make sprouted flour.  I’m also signing up for the Healthy Whole Grains E-course, so that I can troubleshoot some of the difficulties I have had working with sourdough, as well as gaining new access to soaking and sprouting tutorials and lots of recipes.

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REAL FOOD 101: How to Make a Basic Vinaigrette

 

Garlic & Herb Vinaigrette

This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

My lovely Basic Vinaigrette is a simple dressing; an excellent recipe to have on hand.  Prepared as written it can go with nearly any green salad, cooked veggie, or anything else that needs a little oil for richness and acid for sharp contrast.  I have even tossed it with rice salads and it’s perfect.

However, I have a particular version of this vinaigrette I use almost 100% of the time due to the predictable freak out that everyone has whenever I use it.  Yes, it’s that good.  Who knew that real food ingredients could make such a difference?  (I know, I knew it already too!)  I call it my Garlic & Herb Dressing, and it’s based on a dressing recipe from here.  Of course I had to double the garlic and mustard, but I think it’s perfect that way.  Every time I make this dressing, people rant and rave about it. [Read more…]

Real Food 101: How to Make Butter (and buttermilk!)

(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.)

Look at that gorgeous yellow butter!  You cannot see it quite as well, but look at all that beautiful buttermilk below, too.  Isn’t food amazing?  Whenever I make butter I feel like a truly grounded foodie, getting back to my foodie roots! Despite the intimidation that seeing a butter churn might instill in you, butter is actually incredibly easy to make.  And if you can get your hands on raw, grass-fed cream locally, then you are going to be very pleasantly surprised at your ability to make such fresh butter available in your very own kitchen! [Read more…]

REAL FOOD 101: How to Make Shellfish Stock

(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.)

Also, this is yet another recipe for homemade broth, which is perfect timing for the readers participating in the GAPS Challenge.

When I found shrimp on sale a few weeks ago I was pretty excited because they were not peeled or de-veined yet.  What?!  I know that it is a little bit cumbersome to peel and de-vein shrimp, but it is worth it to have the shells leftover from peeling so you can make a flavorful shrimp stock.  I like to have shrimp stock around for making seafood soups and stews, or maybe even a flavorful risotto or reduction sauce.

And of course, you can also use lobster shells, or other shellfish shells to make this stock.  Using fresh shellfish tastes far superior to any fish stocks that you can purchase at the store.

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REAL FOOD 101: How to Make Beef Stock

(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.)

Wintertime always seems full of good cheer and warming foods: hearty soups and stews, bright cranberries and pomegranate seeds, hearty root vegetables.  These foods all provide seasonal nutrients that we need to stay healthy and properly nourished.  In my opinion, probably due to my body’s intense need for it, the heart of cold season nourishing foods is bone broth. [Read more…]

Top Ten Posts on Our Nourishing Roots in 2011

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Butternut Cupcakes with Cardamom Buttercream: My most popular recipe, these delectable morsels embody the taste of autumn. Cardamom, cinnamon, nutmeg, ginger and vanilla all balance the butternut squash to create a moment to savor.

Two Holiday Recipes: Chocolate Peppermint and Coconut Citrus Fudge: Dark and light, these two simple fudges are perfect for entertaining and snacking.  Made with clean ingredients: sweet honey, bright coconut, rich cocoa, and clean organic flavors.

White Cheddar and Chive Crackers (Grain-Free): Simple savory crackers, perfect for a quick snack, lunches, or even entertaining.  Cheddar, sesame & sunflower seeds, garlic and chives: Impeccable taste!  Try with my Smoked Salmon & Herb Cheese Pinwheels, or nutrient-dense chicken liver pate. [Read more…]

REAL FOOD 101: How to Make Buttermilk Ranch Dressing

 

homemade buttermilk ranch dressing

(This recipe is an excerpt from my book: Real Food 101.  CLICK HERE)

I know that ranch dressing is arguably not in the realm of Real Food 101 for everyone reading here.  But oh my it certainly does hit the spot for anyone who grew up in my family.  We used to put ranch dressing on everything!  It wasn’t just for fries, it was also for salads, meats, veggies, and anything else savory.  The problem: we were eating bottled salad dressing or dressing from restaurants when we were out.

Growing up, the only less-offensive version of Ranch dressing was when we would buy the ranch flavoring packets and at least make our own from mayonnaise and sour cream at home.  But that isn’t much better since the packets contain MSG, the mayonnaise had industrial waste oils in it, and we used to buy fat free sour cream.  It is memories like this that make me feel so grateful that I started embracing whole foods.  To top it all off, I learned that fats are nourishing and healthy.

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REAL FOOD 101: How to Make Lacto-Fermented Ketchup

How to Make Lacto-Fermented Ketchup | OUR NOURISHING ROOTS #ferment #lactofermented #DIY #probiotics #realfood

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.

When you start reading labels at the grocery store, you may find yourself considering the idea of just making your own condiments.  Fortunately making ketchup is pretty simple, because it sure is tasty on all the grass-fed hamburgers and hot dogs at my house!  But ketchup is quite versatile too.  We also use it as a base for cocktail sauce and barbaque sauce on a regular basis.  I have not tried it, but I am guessing fry sauce would be amazing too.  Yummmm…okay, stay focused!

But most of all, I love that this ketchup is lacto-fermented, which means that it has probiotic goodness coursing through it.  When you add the whey and let it sit out overnight, the good bacteria grow and make your ketchup good for your gut.  Plus, this ketchup isn’t a compromise.  There is no need to worry about the price tag or the content: it costs very little, and there are not any ingredients to dread!

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My Antibiotics Perspective

(Disclosure: this post is my opinion, and I am not a doctor.  I am simply trying to make sense of all the information I have and make the best decisions possible for my body and the bodies of my family members.)

If you can manage, try not to take antibiotics.  It is better for your immune system to fight off infection by itself.  I have heard it explained like this: when we take antibiotics for every sickness, we are trading the long term benefit of a healthy immune system for the short term benefit of feeling better today.  You should be able to manage avoiding antibiotics generally if you eat well, sleep well, and make your health a priority.  I do this by adhering to eating real food in general, but also from a steady intake of superfoods in my diet and supplementing with vitamins I am deficient in.

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REAL FOOD 101: How to Make Traditional Sauerkraut

How to Make Traditional Sauerkraut | OUR NOURISHING ROOTS #realfood #ferment #lactofermented #probiotics #DIY(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.)

I am not sure there is a simpler ferment to make than sauerkraut.  After all, it is only cabbage and salt.  And time.  You wait, letting the flavors grow and shift and change until you are left with a humble but power-packed probiotic vegetable.  Sauerkraut is full of raw enzymes and probiotics, not to mention that it is a very good source of vitamin C after the fermentation process.

I like to eat more sauerkraut and other lacto-fermented vegetables in the wintertime.  We can all use more vitamin C during cold and flu season to support our immune systems.  I have read that seafaring people would take barrels of sauerkraut out with them to sea, since fresh produce would be scarce, and the vitamin C would protect against scurvy.  I hope that it true, because it’s a great story!

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