Bread & Butter Pickles

Bread and Butter Pickles | OUR NOURISHING ROOTS #naturalsweetener #ferment #realfood #cultured #diy

I have to admit that as a child I loved zesty pickles but really really hated bread & butter pickles.  The cloying sweetness of a commercially-made vinegar-based bread & butter pickle was just so one dimensional.  Like with many things, the real food version is so much better than anything from a national brand.

Enter the lacto-fermented bread & butter pickle.  The flavors are balanced, slightly salty, slightly savory, and slightly sweet.  They are perfect as a probiotic component of any meal, but especially in a chicken salad or on a grass-fed hamburger.

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GIVEAWAY: THREE Starters from Cultures for Health

As I embarked on my real food journey, Cultures for Health quickly became one of my favorite resources.  By now, I have used them for years, and I have steadily recommended them to everyone that I know both in person and online.  I mean, look at that beautiful strawberry water kefir!

I have tried several of their starters over the years, and they never disappoint.  My first starter was a sourdough starter that worked beautifully and helped me gain confidence in the kitchen as I learned about traditional foods.

So that is why I’m so excited to do a giveaway of THREE STARTERS from Cultures for Health!  If you win, you’ll be able to choose three different varieties and start making lacto-ferments at home like a boss.

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REAL FOOD 101: How to Make Preserved Lemons

How to Make Preserved Lemons | OUR NOURISHING ROOTS #ferments #lactoferments #probiotics

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.

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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…]

REAL FOOD 101: How to Make Ice Cream

Real Food 101: How to Make Ice Cream | OUR NOURISHING ROOTS #vanilla #chocolate #icecream #summer #rawmilk

This post is part of a series.  It is an excerpt from REAL FOOD 101: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.

Ice cream is one of those pleasures in life that really encourages sitting down, savoring each bite, and makes your metabolism roar to life, all in one little innocuous bowl of sweetened milk and cream.

Who knew such power existed?  And all while tasting so good! [Read more…]

REAL FOOD 101 E-Book: Traditional Foods, Traditionally Prepared

The REAL FOOD 101 E-book: Traditional foods, Traditionally Prepared is a set of step by step tutorials in full color pictures to teach you how to implement real food into your kitchen.  Come cook with me!

I am very blessed to be supporting my family with the posts I write here at Our Nourishing Roots, writing recipes and sharing my experiences.  I am sincerely passionate about what I do.  I make real food for my family every day, and I have for several years now.  So I have a request: If you love Our Nourishing Roots as much as I do, and if you are able, please support me by purchasing my e-book.  Every little bit helps, and you are the reason I am able to be here doing what I love.  Thank you for that!

See a sample of the e-book here, then buy REAL FOOD 101: Traditional Foods, Traditionally Prepared for only $14!

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REAL FOOD 101: How to Make Yogurt

homemade yogurt

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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.)

Yogurt can be made many different ways: raw milk yogurt, 24-hour yogurt, yogurt made from one of many different culture strains.  That’s the great thing about yogurt.  It’s very simple, but it’s also variable depending on what you would like to make yogurt for.  Some are thick, some are thin, but all have that bright and sour flavor that we all love.

Yogurt is basically milk and cream that has been thickened with beneficial bacteria.  We all know that yogurt is “good for you”, but why?  Probiotic foods are claimed to be good for our bodies in many ways: gut flora balance, immune system defenses, and general health.  Making your own yogurt at home is simple, and yields the freshest probiotic bang for your buck!

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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.

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Before I Start GAPS, What Should I Do to Prepare?

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In January 2012, we did the 30-Day GAPS Challenge here at Our Nourishing Roots.  For 30 days, it was all about drinking stock, detoxifying, replenishing with probiotics, and healing with nourishing foods.  Of course, beforehand there was a little preparation that took place.  Let’s take a look at what you should do before starting GAPS.

I highly recommend getting a copy of the What Can I Eat Now? 30 Days on the GAPS Introduction Diet ebook.  Those of you who have already purchased a copy of the ebook, you will see that there are recommendations for what to do 2 weeks before starting GAPS.  Go ahead and open the ebook and start following the directions.  You can do this! [Read more…]

Top Ten Posts on Our Nourishing Roots in 2011

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Butternut Cupcakes with Cardamom Buttercream: My most popular recipe, these delectable morsels embody the taste of autumn. Cardamom, cinnamon, nutmeg, ginger and vanilla all balance the butternut squash to create a moment to savor.

Two Holiday Recipes: Chocolate Peppermint and Coconut Citrus Fudge: Dark and light, these two simple fudges are perfect for entertaining and snacking.  Made with clean ingredients: sweet honey, bright coconut, rich cocoa, and clean organic flavors.

White Cheddar and Chive Crackers (Grain-Free): Simple savory crackers, perfect for a quick snack, lunches, or even entertaining.  Cheddar, sesame & sunflower seeds, garlic and chives: Impeccable taste!  Try with my Smoked Salmon & Herb Cheese Pinwheels, or nutrient-dense chicken liver pate. [Read more…]