Strawberry Freezer Jam: Real Foodified!

As a child, I used to open the big freezer in my garage and gaze at all the hot pink jars of strawberry freezer jam lining the shelves on the inside of that big heavy door.  There was nothing better than a piece of toast with that jam slathered on top.  And we never ran out!  It was as if it regenerated all on it’s own.

Ah to be young, and not see the efforts of your mother.  Of course it was that my mother would process quarts and quarts of strawberry jam in a large pot, canning them for the freezer and so we would have a good-sized supply for at least several months at a time.  It is this flavor-memory that makes this recipe I am sharing today so meaningful.  [Read more…]

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.

[Read more…]

Get Cultured!: An Interview with Jenny McGruther of Nourished Kitchen

Today I have the privilege of interviewing my longtime followed and now friend, Jenny McGruther of Nourished Kitchen.  Everything on Nourished Kitchen is immaculate, rustic, gorgeous, and personally attended to by Jenny.  It is that kind of approach that makes it so easy to trust her, both when it comes to interview answers and her e-courses.

Right now Jenny has her class Get Cultured! on sale for $147, which is a $50 savings.  But hurry, it’s only good through 5/31 of this month!  Click here to see the Get Cultured! class information.

But before we get to all that, please enjoy this interview I had with Jenny yesterday.  I love what she has to say about the vitality of fermented and cultured foods! [Read more…]

Crispy Homemade Hash Browns

secret to crispy hash browns

I find nothing more satisfying than a large breakfast on the weekend.  The only problem was that I had never learned how to make hash browns from scratch.  We always just bought them, frozen, in bags from the grocery store.  When I did think of making them, all I could imagine was that you had to peel a potato and grate it like you would a block of cheese.  I had no interest in doing that!

But the call of fresh hash browns was enough for me to learn, especially since I have been eating more carbohydrates in an effort to raise my metabolism.  There’s a simple trick to getting really crispy hash browns, and I’ll share it with you today! [Read more…]

Blackberry & Honey Sauce (GAPS-Friendly)

Simmering berries over a low flame can reduce down and concentrate into a thick syrup.  Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegetarian.  I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast.  You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake. [Read more…]

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?

[Read more…]

A Valentine’s Day Tradition: Heart Tarts

See more pies in the Pie Week tag!

In line with reintroducing grains back into my diet, I have a recipe here that uses sprouted flour!  You can also still sign up for my giveaway of the Healthy Whole Grains e-course here, or sign up for the class here.

Learning how to work with whole grains the same way our ancestors did is crucial to maintaining good health.  With all the problems with gluten these days, learning sprouting, soaking and sourdoughing skills can really improve your health and digestion (and maybe even your food allergies).

These heart tarts are full of fresh cherries and surrounded by a brown, buttery, flaky crust flecked with sugar.  The flavors all meld together into a perfect little package that you can hold in your hand and give to your love.  Aw! [Read more…]

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.

[Read more…]

Berry Custard with Sweet Cream

berry custard sweet cream

Rich with fresh eggs and cream, this smooth custard is dotted with beautiful jewel-toned berries and sweetened with whole cane sugar and a touch of cinnamon and nutmeg.  Topped with a bit of sweetened and whipped cream, this is a stunning presentation perfect for any occasion.

Serve it for breakfast or brunch, as a sweeter re-imagining of traditional eggs.  Alternately, serve it for dessert as an elegant dish that will delight your guests but won’t tie you up in the kitchen for hours.  Simple real foods make all the difference when you let them shine in their clean and pure forms.  [Read more…]

5 More Recipe Resources for GAPS

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Grain-Free Salted Caramel Bars

A couple of weeks ago I wrote a post outlining some of my favorite GAPS bloggers and their recipe lists, called 5 Recipe Resources for GAPS.  Then I chose a few of my favorite recipes from their lists I have already tried, and some that I want to try in the future.  Well, of course five on a list is not enough!  Here are five more blogs that I love to peruse and find GAPS and grain-free recipes, as well as gain inspiration for new recipes of my own.

Remember that I am also currently hosting the GAPS Challenge, and we just hit the halfway mark and started Week Three this Sunday.  Time flies!  You can still join the GAPS Challenge here, and you can grab a copy of the ebook here.

[Read more…]