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!

 

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…]

8 Homemade Holiday Gifts and Recipes

homemadegiftsThe holidays are here, so it’s time to start making some gifts that are easy on the budget and promote healthy real food to boot.  I have several ideas here that can be whipped up in a few minutes, and are ready to be gifted to friends, neighbors, and family. I love the idea of finding little boxes or tins and filling them with homemade goodies.  Or a charming jar filled with a homemade infusion or drink.  Gifts mean so much more when they are made with love and attention and a little bit of time.  I know that even when I eat certain foods, I tend to savor the ones that I know are made the traditional way, with care. It’s one thing to buy a bottle of Irish cream and put a bow on it, and quite another to make it yourself, pour it into a carefully chosen vessel, and label it to take to someone.  It isn’t particularly hard, but it certainly is more delicious and appreciated when you take a few minutes to make a tastier, more personal version of something everyone loves. [Read more…]

REAL FOOD 101: How to Roast a Pastured Chicken

how to roast a pastured chicken

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.

Classic roast chicken is something that almost everyone has made.  But the question is not whether or not you have made it, but if you have made it well.

Roast chicken is simple, but it can also be done wrong.  Very wrong!  If you want to know how to make a perfectly cooked, crispy-skinned, beautifully browned, juicy roast chicken, then you need only follow a few basic guidelines.

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Roast Duck with Orange Glaze and Pan Gravy

roast duck with orange glaze and pan gravy reduction

Every once in a while I cave and buy a duck from my local health food store.  It’s usually this time of year when the air is a little crisper, and I start to crave warming, hearty meals.

The reason I say that I “cave” is because what I really wish is to either go hunting, or to benefit from my used-to-go-hunting relatives by encouraging them to start anew.  If I got my way, they would bring me ducks and pheasants.  Or better yet: take me with them and teach me how!

But if I can’t get out to hunt my own duck, a storebought pastured wild duck is the way to go.  It crisps up beautifully, and the duck fat from the pan dripping is perfect for sauteing potatoes, making gravy, or making this amazing pan sauce to spoon over the duck slices.  I went to savory heaven again today.

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Grain-Free Pecan Pie (GAPS-friendly)

grain free pecan pieIt’s Pie Week!  This buttery, rich grain-free pecan pie is made with maple syrup instead of corn syrup, and has a mildly sweet coconut flour crust that crumbles in your mouth. Pecan pie is always a little bit about indulgence, but I prefer to call it an opportunity to really savor your food.  And in this case, you can do that without any grains in the mix.  If you aren’t on GAPS or don’t have a grain or wheat allergy, use my sprouted flour pie crust recipe.

The secret weapon in this recipe?  Well, there are three actually: toasting the pecans yourself, using maple syrup instead of that dreaded corn syrup, and adding a little bourbon to the filling.  All these flavors combine to really bring out the complex flavor of the pecans and deep notes of vanilla, caramel, and molasses. 

Other Pie Week recipes: Homemade Apple Pie, Key Lime Pie, Jumbleberry Pie.

Other pie recipes: French Silk Pie, Heart Tarts. [Read more…]

Thanksgiving Recipe Roundup

Butternut Cupcake with Cardamom Buttercream

Butternut Cupcake with Cardamom Buttercream

Well I don’t know about you, but this year Thanksgiving really snuck up on me.  I was talking to my husband yesterday and he mentioned that his sister was flying into town this week and I was jolted into reality.  It’s time to make pies!  Thanksgiving is next week!

I love making pie.  I also love roasting turkey, making green bean casserole, soaking buttermilk biscuits, mashing potatoes and whisking gravy.  But my real love is pie.  Jack Handy said it best:

“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”

Exactly.  There’s a reason I have three different pie dough recipes up on Our Nourishing Roots, and that was all within the first year of recipes!  Join me over the next week as I make a series of pies and share the pictures here and on my Facebook page.  I cannot promise pie heaven, but I think we will come close. [Read more…]

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…]