New and Improved: Real Food 101 is TWICE as long, and now in full color paperback

REAL FOOD 101 Guide | OUR NOURISHING ROOTS

When I picked up a copy of Nourishing Traditions at my library all those years ago, I had no idea what I was getting myself into.  It was the best kind of crazy whirlwind to learn in one innocent weekend about why saturated fats are good for me, why I needed to eat more seafood, why local produce contained more vitamins, why raw milk wasn’t going to kill me after all, and what my ancestors generally ate.  (Hint: it’s not what the paleo people say.)

Fast forward a few years, and after much trial and error in my own kitchen, I have a wealth of knowledge when it comes to real food.  I know what my kids like, I know the shortcuts that work, and I know which recipes taste best after trying out several variations on say, lacto-fermented dill pickles.  In Real Food 101, I have compiled my experience and done the work for you.

Plus, Real Food 101 is new and improved, with more than twice as many recipes as it’s original printing.  And it’s now available exclusively on Amazon, for your convenience and peace of mind when it comes to the quality of the content.

[Read more…]

Rustic Chicken Pot Pie with Pastured Butter Pie Crust

Rustic Chicken Pot Pie with Pastured Butter Pie Crust | OUR NOURISHING ROOTS

Chicken pot pie is the ultimate comfort food, and nutrient-dense to boot.  There’s nothing better than tucking in to a savory and flaky pie full of tender morsels.

The vitamin K2 in the deep yellow pastured butter, the mineral-rich chicken stock made from long-simmered vegetables and pastured chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body.   [Read more…]

Texas Sheet Cake: Real Food Style

texassheetcake

.

I have had a lot of trouble transitioning a handful of recipes over to real foodified versions, and they invariably contain powdered sugar in the original recipe.  For example, I have these lime cooler cookies that are to die for, but there is just no other way to make lime juice glaze without powdered sugar!  Honey is okay, but powdered sugar really makes them perfect.

But these aren’t lime coolers.  And even though the original recipe for Texas sheet cake calls for powdered sugar in the glaze, I am happy to say that my real foodified version of Texas sheet cake is not only bomb, but passed the approval of several high school aged kids that didn’t know they were eating unrefined-sugar and whole grain Texas sheet cake. In fact, all they said was “YUM!” and “What’s your website, again?”  I’ll take it!

So first of all, let me tell you why I love this chocolate dessert probably the best of all chocolate desserts, cakes or cookies anywhere.  Yep.  I love Texas sheet cake that much! [Read more…]

Jumbleberry Pie

jumbleberry pie

It’s Pie Week!  One of the my very favorite pies is jumbleberry.  I always use equal parts strawberries, blueberries, raspberries, and blackberries in my version, and I think the flavors are perfectly suited for each other.  I even add a little extra something to really bring out the berry flavor: berry liqueur!

If you haven’t tried baking with various liqueurs, I highly recommend it.  It’s kind of like having a variety of extracts to work with.  Liqueurs are simply sweetened and flavored liquor.  You can see how to make liqueurs in my ebook, like creme de menthe, creme de cacao, and coffee liqueur.

Other Pie Week recipes: Homemade Apple Pie, Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly).

Other pie recipes: French Silk Pie, Heart Tarts. [Read more…]

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…]

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…]

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…]

REAL FOOD 101: How to Make Fresh Pasta

fresh soaked pasta

This post is part of a series.  You can buy the Volume One of the e-book containing several REAL FOOD 101 tutorials here: 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.

Since I am about one quarter Italian, I tend to like the delicious foods of my ancestors.  I also enjoy any sunshine I please, since between my Italian skin and taking fermented cod liver oil, I never burn!  But today I am going to focus on one of the central foods of Italian cuisine: fresh pasta.

I love to see fresh pasta made in glossy magazines and gourmet food television programs.  But I always considered it out of my reach, or at least on par with something really difficult and time-consuming to make like croissants or something.  Oh how wrong I was, and happy to be!

In only a few minutes time, you can have fresh pasta ready to eat, and all without any special equipment.

[Read more…]

Molasses Crinkles

Molasses Crinkles | OUR NOURISHING ROOTS

These cookies are one of the best success stories I have had with a mainstream-recipe-turned-real-food-transformation.  The flavors work, the end result is chewy and crispy all at the same time, and they are perfect for any time of year.  I love the depth of flavor from the molasses, and the mineral content doesn’t hurt either.

I love virtually anything with molasses in it, like all those holiday cookies and cakes we see in the fall.  I’m sure these molasses crinkles would be amazing then, especially with a glass of eggnog.

But these cookies are also for spring and summertime; they taste amazing with a glass of lemonade, or as part of a spring brunch.  That’s my afternoon snack today!

[Read more…]

White Chocolate Macadamia Nut Skillet Cookie

(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.)

Classic flavors of delicate white chocolate and the smooth crunch of macadamia nuts in a cookie remind me of my childhood.  Everyone loves chocolate chip cookies, but I was always partial to the vanilla scented white chocolate confections as a child.

I also remember my mother putting chocolate chip cookie dough into a baking dish to make “cookie bars”. If it seemed easier to me then, then it’s definitely easier as a mom of two!  Only now that I am committed to real food, I love baking the cookie dough in a cast iron skillet.  Because I always have one or two on my stove, but also because my food becomes more iron-rich because of it.

[Read more…]