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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Real Cocktails: Mimosa

Real Cocktails: Mimosa | OUR NOURISHING ROOTS

Mimosa is the hallmark of fancy brunch drinks.  Who doesn’t want an excuse to sip on champagne in the late morning?  And it doesn’t hurt anything that it’s so delectable.  Sweet, slightly effervescent, and refreshing. [Read more…]

REAL FOOD 101: How to Make Graham Crackers

Honey Graham Crackers (whole grain, handmade, better than storebought) | OUR NOURISHING ROOTS

Delicate, crumbly, sweetened with a touch of mild clover honey: these are graham crackers elevated.

 Some might say they are too good to be crunched up into a pie crust, but I think they are simple enough to whip up…so why not? [Read more…]

Traditional Irish Soda Bread with Orange Zest and Bourbon-Soaked Black Currants

Slightly sweetened with rich whole cane sugar and orange zest, this Irish soda bread is my favorite combination of flavors I have tried during these St. Patrick’s Day celebrations.  I cannot imagine a better Irish treat than a piece of soda bread fresh out of the oven, studded with plump raisins and slathered with bright yellow butter.

I love Irish soda bread.  I know that the soda breads we enjoy here in the States aren’t very traditional, but as long as I use real food ingredients I’m okay with not being authentic.  At least I am eating some tasty foods that are festive for the occasion! [Read more…]

How to Care for Cast Iron

How to Care For Cast Iron | OUR NOURISHING ROOTS

I love my cast iron skillets!  I got them a few years ago, and by now they are beautifully seasoned and make everything I cook in them taste amazing.  I use them most mornings to fry eggs, and most afternoons to make several variations on grilled cheese sandwiches.  Okay, and I also cook a lot of bacon in them! Was it hard for me at first to get used to cast iron?  Was it hard for me to season them?  No! I get a lot of questions about how to care for cast iron whenever I mention that I use it.  But the truth is that it’s not hard at all.  Or at least, I have not had any problems with mine!  So let me share with you what I do with mine. [Read more…]

Cocoa Almond Butter Sourdough Panini with Fresh Raspberries

Cocoa Almond Butter Panini with Fresh Raspberries | OUR NOURISHING ROOTS

This post is a part of Panini Week!

This panini is a glorious creation that tastes like indulging in a bed and breakfast-esque spread.  It’s all my favorite things together: sourdough, whole cane sugar, honey, almonds, raspberries, vanilla, and cocoa.  Plus, it’s just plain pretty!

Couple it with this homemade cocoa almond spread, and the combination of the sour bite from the bread and raspberries with the sweet chocolate is wonderful.  And like most sweets I make, it’s not too sweet.

Make this for a weekend breakfast, or for a breakfast-for-dinner dinner party.  I think it will be an elegant hit!

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Cocoa Almond Butter Spread: Easy “Nutella” You Can Make Without a Food Processor!

Cocoa Almond Butter Spread: Easy "Nutella" You Can Make WITHOUT a Food Processor | OUR NOURISHING ROOTS

Sometimes I just cannot be bothered to bust out my food processor, as much as I love this one, and make hazelnut butter, you know?

So I cheat.  Yep, I admit it!

I cheat and I make this quick, simple, yummy version of “nutella” that satisfies my chocolate craving just as well as the original ever did.  Plus it doesn’t make me want to restrain myself from reading the label and lamenting the fact that they are using vanillin instead of vanilla, among other things.

I mean look, at the ingredient label for it these days: [Read more…]

Mini Pumpkin Chocolate Chip Cookies with Whole Grains

Mini Pumpkin Chocolate Chip Cookies with Whole Grains | OUR NOURISHING ROOTS

Pumpkin chocolate chip cookies are a staple every fall at my house.  There are a million recipes for them, and none are all that different from each other, really.  But to make mine a little extra special, I like to use my homemade pumpkin pie spice.  I add cardamom and cloves to mine, and I really like the complex flavor it brings to recipes like these.

But pumpkin pie spice is small potatoes, compared to what my sister discovered about making these cookies really something special.  For some reason, they taste quite different when baked with mini chocolate chips and in smaller-sized cookies.  The flavors come together better, and the cookies bake more evenly.

Then couple that with my need to real foodify everything, and you have yourself THE perfect mini pumpkin chocolate chip cookie.  I can die happy now, because I have reached the pinnacle of pumpkin chocolate chip cookie recipes!

Equipment Needed:

Mini Pumpkin Chocolate Chip Cookies with Whole Grains

2 cups freshly ground whole grain flour (find whole grains here, how to make sprouted flour here)
1/2 teaspoon baking soda (find aluminum free baking soda here)
1/2 teaspoon baking powder (find aluminum free baking powder here)
1/2 teaspoon pumpkin pie spice (how to make homemade pumpkin pie spice with cardamom here)
1/4 teaspoon salt (find unrefined sea salt here)
1/2 cup butter, softened (find grass-fed butter here)
1 cup whole cane sugar (find whole cane sugar here)
1 egg
2 cups (or 1 15-oz. can) pumpkin puree (find organic canned pumpkin here)
1 1/2 cups chocolate chips (get chocolate chips here, make your own here)

  1. Preheat oven to 375 degrees.
  2. Line the cookie sheets with parchment and set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.  Set aside.
  4. In a stand mixer, blend the butter and sugar together until pale and fluffy, about 5 minutes.
  5. Add the egg, mixing to combine.
  6. Add half the dry mixture, then all the pumpkin puree, and then the rest of the dry mixture, waiting until each is mostly incorporated before moving to the next step.
  7. Add the chocolate chips and stir until just combined.  Don’t overmix!
  8. Scoop onto the prepared cookie sheets, spacing them apart by only 2 inches or so (they don’t spread much).
  9. Bake two cookie sheets at a time on racks set in the upper and lower third of the oven, for 12-14 minutes, rotating halfway through the cooking time to get an even browning.  Bake until slightly browned and set in the center.
  10. Remove from the oven and let cool completely.

4 Natural Sleep Solutions to End Insomnia!

4 Natural Sleep Solutions to End Insomnia! | OUR NOURISHING ROOTS

Does it take you longer than 30 minutes to fall asleep at night?  Do you fall asleep just fine, but you wake up every night to use the bathroom or get a drink of milk?  Guess what, you win an insomnia diagnosis!

Okay, not really, because I’m not a doctor.  But you should know that even if you do have a sleep disorder, there is hope!  You don’t need to rely on sleeping pills to get some good consistent sleep.

There are many natural solutions to sleep, and some of them are probably ones that you would never suspect in your wildest dreams. (Ha!) [Read more…]

Whole Grain Chocolate Chip Skillet Cookie

Whole Wheat Chocolate Chip Skillet Cookie | OUR NOURISHING ROOTS

As I have gotten older, with my children are now in grade school, I tend to have less patience for “busy work”.  Dropping cookie dough onto sheets over and over?  Please!

Let’s streamline this process and cook the dough all at once.  You can do that in a glass or ceramic casserole pan, but I find that my cast iron skillet is a little more fun.  Cookie wedges, amirite?  Plus, when you make one big cookie your house doesn’t get so hot in the summer.  You’re welcome. [Read more…]