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!

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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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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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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…]

Ethical Omnivorism: Another Name for Real Foodie

Photo Credit: Buffalo cows on the pasture by CameliaTWU

I never knew that my real foodiness actually had a name, with a Wikipedia page and everything (even though it is admittedly small!).  All that trouble we go through to get local, pastured chickens and beef?  It’s called ethical omnivorism, defined as “a diet that encourages the consumption of meat that can be traced back to a farm that raises grass-fed, free range, and hormone-free livestock.”

Many of us have read Nourishing Traditions, or at least become familiar with the perspective that it offers: soak, sprout, or sour your grains, nuts, and legumes, eat meats from pastured animals, drink and eat raw dairy, eat whole, organic foods, seek out traditional superfoods like fermented cod liver oil, learn how to prepare food traditionally, and become truly nourished!

But did you know that when it comes to meat and animal products in particular, some people will throw us real foodies under the proverbial bus?  There seems to be this animosity between the vegan community and the real food community.   I have a problem with is the militant attitude…on both sides. Where is the common ground we share? [Read more…]

An E-Course that’s ALIVE!: Get Cultured!

Last week I posted my interview with Jenny of Nourished Kitchen, all about her fermenting e-course called Get Cultured!  One of my favorite things that she said was “Indeed, in looking at the history of fermentation, you’ll realize that there is no one right way to do things; rather, there’s many right ways to ferment foods.”  I love that!

There are only a few more days to sign up for this excellent resource, normally priced at $197.  But through 5/31, you’ll save $50 off the usual price of $197.  Click here to sign up for the class for only $147!

Why should we worry about fermenting foods?  In my mind there are two major reasons (and one minor perk!): [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.

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Get Cultured!: An Interview with Jenny McGruther of Nourished Kitchen

Today I have the privilege of interviewing my longtime followed and now friend, Jenny McGruther of Nourished Kitchen.  Everything on Nourished Kitchen is immaculate, rustic, gorgeous, and personally attended to by Jenny.  It is that kind of approach that makes it so easy to trust her, both when it comes to interview answers and her e-courses.

Right now Jenny has her class Get Cultured! on sale for $147, which is a $50 savings.  But hurry, it’s only good through 5/31 of this month!  Click here to see the Get Cultured! class information.

But before we get to all that, please enjoy this interview I had with Jenny yesterday.  I love what she has to say about the vitality of fermented and cultured foods! [Read more…]