Lemonade Gummy Fruit Snacks

Lemonade Gummies | OUR NOURISHING ROOTS #kids #snacks #gelatin #grassfed

When I was on GAPS, I drank a lot of bone broth full of natural gelatin and soothing goodness.  And now that I don’t drink it quite as often, I try to incorporate as much grass-fed gelatin into my family’s diet as possible.  I was really glad to find that there is a powdered grass-fed gelatin from a brand I trust here.  It is a gelatin that is very easy to absorb, so all the nutrients are truly usable by your body.

And the best way to take this gelatin?  In a fruit snack of course!  I have seen a few recipes I really like, like these coconut pineapple gummies.  But ever since summer hit I have been dying to try and make lemonade gummies with grass-fed gelatin.  So yummy, and so healthy!  I have been making my honey-sweetened lemonade pretty regularly again, and so I tried it, and the result was glorious. [Read more…]

REAL FOOD 101: How to Make Chocolate Syrup

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.

If there was one food that I remember from when I was pregnant with both of my boys, it would be chocolate milk.  It was so cold and slightly sweet and settling to my tummy.  And did I mention that it’s delicious?

Even now, if I ever have a hankering for a little sweet snack: chocolate milk is the go to for my body.  I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.  It’s tasty, cold, and it’s still good for me: the magnesium from the cocoa, the minerals from the whole cane sugar, the enzymes and healthy fats from the raw milk.  Heaven!

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GIVEAWAY: THREE Starters from Cultures for Health

As I embarked on my real food journey, Cultures for Health quickly became one of my favorite resources.  By now, I have used them for years, and I have steadily recommended them to everyone that I know both in person and online.  I mean, look at that beautiful strawberry water kefir!

I have tried several of their starters over the years, and they never disappoint.  My first starter was a sourdough starter that worked beautifully and helped me gain confidence in the kitchen as I learned about traditional foods.

So that is why I’m so excited to do a giveaway of THREE STARTERS from Cultures for Health!  If you win, you’ll be able to choose three different varieties and start making lacto-ferments at home like a boss.

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REAL FOOD 101: How to Make Preserved Lemons

How to Make Preserved Lemons | OUR NOURISHING ROOTS #ferments #lactoferments #probiotics

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.

Preserved lemons are bright, complex, soft, and a perfect addition to a savory meal.  Plus, if you’re like me and you just need to eat the peels of anything citrusy, then these lemons are the end all be all of probiotic sides.

There are many ways to make lacto-fermented fruits and vegetables.  The combinations are virtually limitless.  Adding garlic or spices or herbs can deepen the flavor profile, add color and interest, and help you find culinary expression in your own kitchen.

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Fleur De Sel Dark Chocolate Macadamia Nuts

Fleu De Sel Chocolate Macadamia Nuts | OUR NOURISHING ROOTS

Salted caramel is all the rage these days, such as in my grain-free shortbread with salted caramel.  But salted chocolate is arguably easier to make.  Just don’t make me pick between the two.  I won’t do it!

I love how simple but elegant this recipe is.  Isn’t that always the case with real food?  Rich, decadent chocolate, macadamia nuts, and crunchy fleur de sel sea salt are the perfect combination for a high-brow, simple and elegant sweet morsel.

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Honey-Coconut Milk Ice Cream (GAPS)

honey coconut milk GAPS ice cream

Rich coconut milk and gentle honey, flecked with vanilla bean and all blended together into cool, icy GAPS ice cream won’t have you missing the raw cream.  I promise.  As yummy as cream is…I mean look at those flecks of vanilla bean!  I’m always a sucker for those.

This dairy-free ice cream is perfect for those with a true lactose intolerance or milk protein allergy.  Coconut milk is a traditional food, contains plenty of good fats, and thickens up beautifully in this recipe to make a decadent dessert that is gentle and nourishing.

Plus, this simple recipe is easy to whip up, and is even completely GAPS-legal for those who miss having ice cream! [Read more…]

Orange Brownies = Orangies

orange brownies = orangies

I saw a picture of these orange brownies on Pinterest, and I was immediately transported to a memory of eating orange rolls dripping with orange icing.  Why am I such a sucker for anything with citrus in it?  Anyways, these orange brownies, or as I like to call them, orangies, are perfect for a light dessert.  One of my friends called them “orange heaven”.  I’ll take it!

For whatever reason, I am tied to oranges for good.  I grew up in a house in northern California, surrounded by orange trees in the front and back yards.  We would climb them and play lava monster, or hide from our beagle, Claire.  You could smell orange blossoms all over the neighborhood in the spring.

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Classic Peach Cobbler

whole grain peach cobbler

If you like to go camping, you’ve probably got a cast iron Dutch oven in your garage.  And if you have a Dutch oven, and you’re like me, then you have probably made peach cobbler in it at some point.  I love the combination of sweet peaches and cake batter, all together in a paper bowl, all while sitting under the trees in nature.

But while peach cobbler is one of my favorite camping treats, for me it is still most closely associated with my Gramma’s house.  Most Sundays we would all end up over at her house, playing with cousins and eating ham and au gratin potatoes.

For dessert I remember having bowls of peach cobbler with vanilla ice cream slowly melting over the top.  Bright yellow peaches and vanilla bean flecks running in creamy rivulets into the golden cake.  Perfection! [Read more…]

REAL FOOD 101: How to Make Old-Fashioned Buttermilk Biscuits

 

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.

Perhaps I should have been born in the south, because I love me some biscuits and gravy. Warm from the oven, break one apart and savor the rich, flaky texture from the buttermilk and bright, yellow butter.

Biscuits are always handy to have on hand: alongside dinner and slathered in honey butter, for making breakfast sandwiches (like with these egg muffins, cut in half), sopping up some homemade sausage gravy, or delectable desserts like strawberry shortcake.

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Magic Chocolate Sauce (GAPS)

magic chocolate sauce

One of the most popular posts here on Our Nourishing Roots is my recipe for GAPS chocolate chips, which are honey-sweetened.  Almost certainly, this post is so popular because you cannot easily find honey-sweetened chocolate at the store.  Even online, honey chocolate can be expensive and difficult to find.

Couple that with the relative ease of buying cocoa butter and whisking together some honey-sweetened chocolate or chocolate chips, and voila!

So it is with that recipe already in hand that I can give you something like this real foodified  version of chocolate sauce that hardens over ice cream.  Some of you may have grown up using Magic Shell (I know I did), and I remember looking at the ingredient list a few years ago and thinking “Hmm, coconut oil, huh?  Well now that makes sense!”

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