Sprouted Flour Shortbread

whole grain shortbread

.

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…]

REAL FOOD 101: How to Make Chocolate Syrup

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.

If there was one food that I remember from when I was pregnant with both of my boys, it would be chocolate milk.  It was so cold and slightly sweet and settling to my tummy.  And did I mention that it’s delicious?

Even now, if I ever have a hankering for a little sweet snack: chocolate milk is the go to for my body.  I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.  It’s tasty, cold, and it’s still good for me: the magnesium from the cocoa, the minerals from the whole cane sugar, the enzymes and healthy fats from the raw milk.  Heaven!

[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…]

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.

[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…]

Orange Brownies = Orangies

orange brownies = orangies

I saw a picture of these orange brownies on Pinterest, and I was immediately transported to a memory of eating orange rolls dripping with orange icing.  Why am I such a sucker for anything with citrus in it?  Anyways, these orange brownies, or as I like to call them, orangies, are perfect for a light dessert.  One of my friends called them “orange heaven”.  I’ll take it!

For whatever reason, I am tied to oranges for good.  I grew up in a house in northern California, surrounded by orange trees in the front and back yards.  We would climb them and play lava monster, or hide from our beagle, Claire.  You could smell orange blossoms all over the neighborhood in the spring.

[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…]

Strawberry Shortcake with Mint-Infused Honey & Whipped Cream

homemade strawberry shortcake

Simple, clean flavors abound in this simple dessert that practically floats on its plate.  Serve it for breakfast, brunch, or dessert, using the freshest ingredients you can find.  If you are growing mint or strawberries in your garden, now is the time to use them!

Imagine this: flaky, lightly-sweetened buttermilk drop biscuits, topped with strawberries dripping with mint-infused honey, and all topped with pillowy whipped cream.  The ingredients are simple, whole foods that don’t leave you guessing about any preservatives or added chemicals.

[Read more…]