Beef Tenderloin from Real Food for the Holidays

beef tenderloinThis recipe is an excerpt from the Real Food for the Holidays class.  It is simple, real food like this grass-fed beef tenderloin that can make the holidays so magical.  I love the collection of recipes in this class, because they are all similarly rustic, homemade, and perfect for entertaining guests, family, and friends alike for the holidays.

Real Food for the Holidays is my favorite class that I have taken.  I have a weakness for the holidays, and I love to bake.  There are not only recipes like this beef tenderloin in the class, but a myriad of baked goods made with real food ingredients that won’t leave you feeling crummy.

So you can learn not only how to make fudge, gingerbread men, sugar cookies, and almond flour cookies, but also duck l’orange, glazed ham, roast lamb, challah, home-cured lox, and Thanksgiving turkey.  Add the side dishes like yorkshire puddings, grain-free crackers, caramelized apples, sourdough crumpets, and split pea soup and you’ll be in holiday real food heaven!

The class is normally $149, but is on sale for the holiday season at $89.  This is what you get in the entire class (besides all the fun of creating so many delicious foods for the holidays!): [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…]

Sprouted Flour Shortbread

whole grain shortbread

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Is there a better way to consume butter than in a piece of shortbread?  I think not.  Delicate, buttery, tender, and crumbly, it is simple and understated.  Shortbread practically melts in your mouth, fragrant with maple and vanilla and rich with healthy traditional fat, yet still light in your hand as you bring it up to your lips.

Each crumbly wedge of this sprouted flour shortbread packs a tablespoon of grass-fed, vitamin K2-rich, teeth-strengthening butter.  “What’s that?”, you say.  Teeth-strengthening?  Yep. It turns out that all those traditional diets, rich in vitamin A, D, and K2, were really on to something: the synergy of those three vitamins makes really strong teeth.

And no, I don’t believe that grains are bad for you either.  So I guess what I’m saying is that you should eat healthy whole grains, with plenty of traditional, saturated fat, just like we were meant to eat.  The current low carb and paleo movements tend to frame grains as the root of all digestive and nutritional evil, but it simply isn’t true.  [Read more…]

Ultimate Tomato Basil Soup

When I lived in Michigan, I worked at a bread store that also served soups for lunch, and tomato basil soup was one of my favorites. Especially with a crusty, buttered piece of toast to dip in it. Over the years I tried to replicate the recipe, and I even came close a few times.  It was not until I found Nourishing Traditions that I learned the real secrets to the depth of flavor.

But I’ll tell you what really pushes this recipe over the top: serving it with grilled turkey, ham, and cheese sandwiches.  You will die and go to Savory Heaven.  You’ve been warned! [Read more…]

Pumpkin 7 Layer Bars

Pumpkin 7-Layer Bars | OUR NOURISHING ROOTS

Remember how I figured out how to make sweetened condensed milk?  Well, I admit that it was at least partially so that I could make seven layer bars.  And not just any seven layer bars, but pumpkin seven layer bars.  I think we are all in agreement that everything is better with pumpkin.  Don’t even think about disagreeing with me.

And yes, I know that there aren’t really seven distinctive layers here, so you can either pick your favorite seven ingredients in the recipe, or you can use mine.  I will rank them below the fold. [Read more…]

REAL FOOD 101: How to Make Sweetened Condensed Milk

Homemade Sweetened Condensed Milk (no BPA, no white sugar)

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.

Who was the first person who thought of condensing milk to a thicker consistency anyway?  I mean, sweetening it up totally makes sense.  But the combination of the sweetness with the thicker milk…genius!  So smooth and velvety, and so versatile.

Sweetened condensed milk is a staple in many modern recipes, especially certain cookie bars and pies.  In short, I find it incredibly handy to have a jar of this real foodified sweetened condensed milk in my fridge.  Especially because the holidays are just around the corner and (as you may have noticed) I love making all kinds of pies, cookies, and candies. [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.

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Family Tradition: The Birthday Fairy, Yellow Butter Cake, and a Golden Birthday

golden birthday cake

My mom has a bit of magic in her.  Always has.  I think I have this magic in me, too.  Maybe it’s genetic…  My mom invented this amazing thing called The Birthday Fairy (shhh, don’t tell!).

When you wake up on your birthday, did you know the Birthday Fairy has been there?

You might be covered in glitter.  As you get out of bed, you might see a trail of candy and small trinkets leading the way from your bed to the hallway and then down to the living room where your wrapped presents lay in a pile.  You might wonder how the Birthday Fairy knew that you really, really wanted jelly shoes.  (Child of the 80’s alert: I remember thinking this!)

I have implemented this idea ever since I got married (as my initially begrudging husband can confirm), but I have really enjoyed it as my sons have gotten old enough to anticipate the Birthday Fairy coming on their special day.  Plus, this year is extra special, because not only is the Birthday Fairy coming, but she is bringing Golden Birthday themed treats and presents.  And I am making a yellow (golden) butter cake for the occasion! [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…]

Hearty Buttermilk Biscuits and Gravy

Biscuits & gravy are one of the great comfort foods.  Just ask my husband.  Every time we’re out for breakfast, you can bet he’ll be ordering biscuits & gravy.  And from a metabolic perspective, they are an excellent choice for getting enough carbs, helping your temperature stay nice and high, and just plain enjoying your food!

Well, last year It finally occurred to me that I could make it, and it would be not just better for us, but just as tasty.  I found good quality pastured sausage, and gave it a go.  The first time was pretty good, but I needed to adjust the seasonings a bit to get it just right.  And so my recipe was born, which I share with you right now!

[Read more…]