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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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.

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Family Tradition: The Birthday Fairy, Yellow Butter Cake, and a Golden Birthday

golden birthday cake

My mom has a bit of magic in her.  Always has.  I think I have this magic in me, too.  Maybe it’s genetic…  My mom invented this amazing thing called The Birthday Fairy (shhh, don’t tell!).

When you wake up on your birthday, did you know the Birthday Fairy has been there?

You might be covered in glitter.  As you get out of bed, you might see a trail of candy and small trinkets leading the way from your bed to the hallway and then down to the living room where your wrapped presents lay in a pile.  You might wonder how the Birthday Fairy knew that you really, really wanted jelly shoes.  (Child of the 80’s alert: I remember thinking this!)

I have implemented this idea ever since I got married (as my initially begrudging husband can confirm), but I have really enjoyed it as my sons have gotten old enough to anticipate the Birthday Fairy coming on their special day.  Plus, this year is extra special, because not only is the Birthday Fairy coming, but she is bringing Golden Birthday themed treats and presents.  And I am making a yellow (golden) butter cake for the occasion! [Read more…]

Classic Peach Cobbler

whole grain peach cobbler

If you like to go camping, you’ve probably got a cast iron Dutch oven in your garage.  And if you have a Dutch oven, and you’re like me, then you have probably made peach cobbler in it at some point.  I love the combination of sweet peaches and cake batter, all together in a paper bowl, all while sitting under the trees in nature.

But while peach cobbler is one of my favorite camping treats, for me it is still most closely associated with my Gramma’s house.  Most Sundays we would all end up over at her house, playing with cousins and eating ham and au gratin potatoes.

For dessert I remember having bowls of peach cobbler with vanilla ice cream slowly melting over the top.  Bright yellow peaches and vanilla bean flecks running in creamy rivulets into the golden cake.  Perfection! [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.

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REAL FOOD 101: How to Make Old-Fashioned Buttermilk Biscuits

 

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.

Perhaps I should have been born in the south, because I love me some biscuits and gravy. Warm from the oven, break one apart and savor the rich, flaky texture from the buttermilk and bright, yellow butter.

Biscuits are always handy to have on hand: alongside dinner and slathered in honey butter, for making breakfast sandwiches (like with these egg muffins, cut in half), sopping up some homemade sausage gravy, or delectable desserts like strawberry shortcake.

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Magic Chocolate Sauce (GAPS)

magic chocolate sauce

One of the most popular posts here on Our Nourishing Roots is my recipe for GAPS chocolate chips, which are honey-sweetened.  Almost certainly, this post is so popular because you cannot easily find honey-sweetened chocolate at the store.  Even online, honey chocolate can be expensive and difficult to find.

Couple that with the relative ease of buying cocoa butter and whisking together some honey-sweetened chocolate or chocolate chips, and voila!

So it is with that recipe already in hand that I can give you something like this real foodified  version of chocolate sauce that hardens over ice cream.  Some of you may have grown up using Magic Shell (I know I did), and I remember looking at the ingredient list a few years ago and thinking “Hmm, coconut oil, huh?  Well now that makes sense!”

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