An E-Course that’s ALIVE!: Get Cultured!

Last week I posted my interview with Jenny of Nourished Kitchen, all about her fermenting e-course called Get Cultured!  One of my favorite things that she said was “Indeed, in looking at the history of fermentation, you’ll realize that there is no one right way to do things; rather, there’s many right ways to ferment foods.”  I love that!

There are only a few more days to sign up for this excellent resource, normally priced at $197.  But through 5/31, you’ll save $50 off the usual price of $197.  Click here to sign up for the class for only $147!

Why should we worry about fermenting foods?  In my mind there are two major reasons (and one minor perk!): [Read more…]

Kid-Friendly Broccoli Cheese Bites

Kid Friendly Broccoli Cheese Bites | OUR NOURISHING ROOTS #kids #snacks #dinner #kidloved

These little bites are very popular around here.  I love to hear my six-year-old come home from school delighted to down 4 or 5 of them and say “Mom, you should be on Top Chef!”  Ah, the days where your children think you are the most accomplished, smartest person in the world!

Simple to throw together, and full of veggies and nutrient-dense fats from the cheese, this is a great after-school snack or bag lunch recipe.  In fact, you could cut the pieces smaller and serve them as hors d’oeuvres if you were feeling fancy!

[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…]

Quick Sun-Dried Tomato Pesto Sauce

Quick Sun-Dried Tomato Pesto in the blender! | OUR NOURISHING ROOTS

This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner.  I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.

So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go.  Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup! [Read more…]

Honey-Sweetened Lemonade (GAPS-friendly)

Honey-Sweetened Lemonade | OUR NOURISHING ROOTS #diy #sugarfree #naturalsweetener #drinks #

Last week I got my hands on 5 pounds of organic lemons, and instead of looking at them on my counter I actually did something with them this time!

The acidity of the bright lemon juice cuts gently through the floral honey, creating a pleasantly refreshing drink as it warms up this time of year.  You can even stir up a batch and put your kids to work on a lemonade stand 🙂  [Read more…]

Make-Ahead Breakfast: Bacon, Egg, and Cheese “Muffins”

egg bacon cheese muffins

Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!  If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice.  Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t.  That is what I love so much about this recipe.  You can make a batch or two and keep them in the fridge for a quick breakfast.  Plus, they are delicious!

[Read more…]

Old-Fashioned Almond Roca (Honey-Sweetened)

Alongside my peanut butter cups and fudge recipes, this old-fashioned almond roca stands among the tried and true that I make regularly.  You don’t need to wish there was a Real Food Candy Shoppe near you anymore.  You can just whip up a real food candy yourself, and you will be surprised how simple and delectable they are.

Ever since I had so much fun figuring out semi-sweet and white chocolate chips, I have wanted to do more candy-making endeavors.  Like most of us I remember going into candy shops as a child and seeing all the different colored candy and wrappers. It was like being in Willy Wonka’s magical factory! [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…]

Pie Crust Two Ways: Grain-Free and Sprouted

When I was in high school, I went to a friend’s house for dinner.  Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood.  I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day!  And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating.  But that’s no fun, and it’s not true!  I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at?  Pie!  A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe.  Amazing!  The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) [Read more…]

REAL FOOD 101: How to Make Whey (and “Cream Cheese”)

whey and yogurt cheese

(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.)

Whey is incredibly useful when making lacto-fermented drinks (such as beet kvass), condiments (such as mayonnaise), and vegetables (such as these dilly carrot sticks) at home.

I have mentioned in several recipes that I use whey.  Have you ever bought yogurt from the store and there is a little liquid on the top before you stir it all together?  That’s whey.  However, it’s only a teaspoon or so if you pour it off.  You will need more than that to make ketchup on a regular basis!

So if you want to make whey, then it’s best to use my method below.  Plus, when you make whey my way you get “cream cheese”*, too.  (That’s a bonus for those of you taking the Whole Grains E-course and you’re learning to make your own bagels.  That’s a match made in heaven.) [Read more…]