How to Make Cinnamon Chips

cinnamon chips chocolate chip only better!

What are cinnamon chips?  Well, they are like chocolate chips only better!  The first time I even knew what cinnamon chips were was during my 3 year stint in Michigan while I worked at a bread store and bakery.  My favorite bread that we made there was a loaf of whole wheat cinnamon bread with oatmeal, dates, and…cinnamon chips!

Most cinnamon chips that you can buy commercially are made with palm oil, white sugar, non-fat dry milk, and an emulsifier like soy lecithin.  Fortunately, my cinnamon chip recipe is only four ingredients, and has a beautiful texture without the aid of any questionable additives.  [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...]

Happy & Healthy Holidays Online Class

Every holiday season I pull these recipes out and I make something that not only makes me feel good because it’s healthy and made with wholesome sweeteners and flours, but it’s delicious.  I strive to perfect my recipes here at Our Nourishing Roots, so that they are tried and true and really work.  I appreciate that that is what Jenny does as well, so I can trust that her recipes will turn out well and taste amazing.

I absolutely adore Nourished Kitchen.  Jenny is a beautiful writer and photographer, as well as an excellent chef.  She was there for me when I started my real food journey, providing clear instructions and gorgeous recipes to help me feel confident that I could embrace a traditional diet.

It’s no wonder that I am completely in love with her Happy & Healthy Holidays Online Class; I highly recommend it. This 10-class course is normally $149 but is being offered for 40% off through November 21st: only $89.  Plus, you get lifetime access to the videos, menus, and recipes.

[Read more...]

Linky Links: August 2012

Fleur De Sel Dark Chocolate Macadamia Nuts have nothing to do with monsoons, but they are DELICIOUS.

The month of August this year was probably one of my favorites.  What’s that, you say?  My favorite month was August in Arizona?!  Yes.  And I’ll tell you why.  One word: monsoons.

Monsoons are what keep me going in the desert in the summer, when the days over 110 degrees stretch out over several days, not a cloud in the sky.  But then, I start to hear the rumble in the distance.  A dark knot of clouds starts to roll in from the south, ready to engulf us in a sudden storm.  Thunder, lightning, inches of rain dumping in less than an hour, and just the sheer power of it all.  Watching a monsoon roll in from my back porch as I sip a chilled drink is one of my favorite ways to reduce stress and just be. [Read more...]

REAL FOOD 101: How to Make Preserved Lemons

preserved lemons

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.

[Read more...]

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.

[Read more...]

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...]

My 4th of July Menu

The hottest holiday of the year is coming up, and I still need to go and buy some fireworks for my boys to set off on the 4th of July!  But have no fear in the food department: I’ve got you covered.

Many of my recipes are perfectly suited to our star-spangled holiday.  Between my tried and true recipes and some help from my fellow real food bloggers, let me take you through the Independence Day with an Americana flair! [Read more...]

Linky Links June 2012

The month of June was a flurry of travel for me.  Or should I say continuing to travel.  If you recall, in May I was at a women’s retreat in California one weekend, as well as my family reunion in southern Utah with its beautiful red rocks and cousins I hadn’t seen in a few years.

So when June rolled around, I thought I would be home a little more often.  But I forgot that I was also slated to go camping in northern Arizona for one weekend, only to trek back north a few weekends later to my friend’s cabin! (We just got back, and I am quite sunburned.  Thank goodness for extra doses of fermented cod liver oil to combat the burn!) [Read more...]

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!”

[Read more...]

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