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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Berry Custard with Sweet Cream

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Rich with fresh eggs and cream, this smooth custard is dotted with beautiful jewel-toned berries and sweetened with whole cane sugar and a touch of cinnamon and nutmeg.  Topped with a bit of sweetened and whipped cream, this is a stunning presentation perfect for any occasion.

Serve it for breakfast or brunch, as a sweeter re-imagining of traditional eggs.  Alternately, serve it for dessert as an elegant dish that will delight your guests but won’t tie you up in the kitchen for hours.  Simple real foods make all the difference when you let them shine in their clean and pure forms.  [Read more…]

5 More Recipe Resources for GAPS

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Grain-Free Salted Caramel Bars

A couple of weeks ago I wrote a post outlining some of my favorite GAPS bloggers and their recipe lists, called 5 Recipe Resources for GAPS.  Then I chose a few of my favorite recipes from their lists I have already tried, and some that I want to try in the future.  Well, of course five on a list is not enough!  Here are five more blogs that I love to peruse and find GAPS and grain-free recipes, as well as gain inspiration for new recipes of my own.

Remember that I am also currently hosting the GAPS Challenge, and we just hit the halfway mark and started Week Three this Sunday.  Time flies!  You can still join the GAPS Challenge here, and you can grab a copy of the ebook here.

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Honey-Sweetened White Chocolate (and GAPS White Chocolate Chips!)

A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous!  I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well.  But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder.  Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey.  The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter. [Read more…]

REAL FOOD 101: How to Make Shellfish Stock

(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.)

Also, this is yet another recipe for homemade broth, which is perfect timing for the readers participating in the GAPS Challenge.

When I found shrimp on sale a few weeks ago I was pretty excited because they were not peeled or de-veined yet.  What?!  I know that it is a little bit cumbersome to peel and de-vein shrimp, but it is worth it to have the shells leftover from peeling so you can make a flavorful shrimp stock.  I like to have shrimp stock around for making seafood soups and stews, or maybe even a flavorful risotto or reduction sauce.

And of course, you can also use lobster shells, or other shellfish shells to make this stock.  Using fresh shellfish tastes far superior to any fish stocks that you can purchase at the store.

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Yellow Coconut Cake with Cocoa Buttercream Frosting

 

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Tender yellow cake is layered with fluffy cocoa buttercream, and all gently sweetened with the floral notes of raw honey.  Fresh milk, eggs with richly colored yolks, and dense coconut flour combine to make a cake of substance that won’t throw you into a sugar-spiral.  It is nice to enjoy your food without having to pay the price for it later!

This cake is moist, dense, and perfect for a birthday celebration or holiday.  Like my little boy’s birthday party!  I have missed having the yellow cakes from my childhood as I have gone through my real food transformation.  I only remember making cakes from boxes as a child.  I do not think it even occurred to me that I could make one from scratch.  Also, I just could never get it quite right with sprouted flour (though I am still determined to figure it out here!)

Update: This Yellow Butter Cake made with sprouted flour is my new favorite!  I cannot tell which one I like best, to be honest.

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REAL FOOD 101: How to Make Beef Stock

(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.)

Wintertime always seems full of good cheer and warming foods: hearty soups and stews, bright cranberries and pomegranate seeds, hearty root vegetables.  These foods all provide seasonal nutrients that we need to stay healthy and properly nourished.  In my opinion, probably due to my body’s intense need for it, the heart of cold season nourishing foods is bone broth. [Read more…]

30-Days on GAPS Intro Diet E-book Giveaway

Comments are now closed and the giveaway is over.  You can see if you won here!  If you still want to purchase the ebook for $20, you can do so here.  (And through midnight on January 6th, 2012 use the code “SUPERSALE” for 30% off!)

In honor of the 30-Day GAPS Challenge that I am hosting here (we start January 15th! join us!), I think we need to celebrate with a giveaway.  Cara from over at Health, Home, and Happiness has kindly agreed to give a free copy of her What Can I Eat Now? 30 Days on GAPS Intro Diet Ebook away to one of my lucky readers.  This ebook is valued at $20 and takes you through GAPS Intro Diet step by step with ease!

I have talked about Cara’s ebook before, because I used it a few months ago myself to go through Intro diet a second time since I started GAPS in March 2011.  I loved it so much I cannot help but share the love here with all of you.  The ebook will take you through GAPS Intro Diet, day by day and meal by meal.  It even includes a step by step preparation list that you can get started on as soon as you purchase (or win) the ebook.* [Read more…]

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…]