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.

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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…]

Traditional Irish Soda Bread with Orange Zest and Bourbon-Soaked Black Currants

Slightly sweetened with rich whole cane sugar and orange zest, this Irish soda bread is my favorite combination of flavors I have tried during these St. Patrick’s Day celebrations.  I cannot imagine a better Irish treat than a piece of soda bread fresh out of the oven, studded with plump raisins and slathered with bright yellow butter.

I love Irish soda bread.  I know that the soda breads we enjoy here in the States aren’t very traditional, but as long as I use real food ingredients I’m okay with not being authentic.  At least I am eating some tasty foods that are festive for the occasion! [Read more…]

Mini Pumpkin Chocolate Chip Cookies with Whole Grains

Mini Pumpkin Chocolate Chip Cookies with Whole Grains | OUR NOURISHING ROOTS

Pumpkin chocolate chip cookies are a staple every fall at my house.  There are a million recipes for them, and none are all that different from each other, really.  But to make mine a little extra special, I like to use my homemade pumpkin pie spice.  I add cardamom and cloves to mine, and I really like the complex flavor it brings to recipes like these.

But pumpkin pie spice is small potatoes, compared to what my sister discovered about making these cookies really something special.  For some reason, they taste quite different when baked with mini chocolate chips and in smaller-sized cookies.  The flavors come together better, and the cookies bake more evenly.

Then couple that with my need to real foodify everything, and you have yourself THE perfect mini pumpkin chocolate chip cookie.  I can die happy now, because I have reached the pinnacle of pumpkin chocolate chip cookie recipes!

Equipment Needed:

Mini Pumpkin Chocolate Chip Cookies with Whole Grains

2 cups freshly ground whole grain flour (find whole grains here, how to make sprouted flour here)
1/2 teaspoon baking soda (find aluminum free baking soda here)
1/2 teaspoon baking powder (find aluminum free baking powder here)
1/2 teaspoon pumpkin pie spice (how to make homemade pumpkin pie spice with cardamom here)
1/4 teaspoon salt (find unrefined sea salt here)
1/2 cup butter, softened (find grass-fed butter here)
1 cup whole cane sugar (find whole cane sugar here)
1 egg
2 cups (or 1 15-oz. can) pumpkin puree (find organic canned pumpkin here)
1 1/2 cups chocolate chips (get chocolate chips here, make your own here)

  1. Preheat oven to 375 degrees.
  2. Line the cookie sheets with parchment and set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.  Set aside.
  4. In a stand mixer, blend the butter and sugar together until pale and fluffy, about 5 minutes.
  5. Add the egg, mixing to combine.
  6. Add half the dry mixture, then all the pumpkin puree, and then the rest of the dry mixture, waiting until each is mostly incorporated before moving to the next step.
  7. Add the chocolate chips and stir until just combined.  Don’t overmix!
  8. Scoop onto the prepared cookie sheets, spacing them apart by only 2 inches or so (they don’t spread much).
  9. Bake two cookie sheets at a time on racks set in the upper and lower third of the oven, for 12-14 minutes, rotating halfway through the cooking time to get an even browning.  Bake until slightly browned and set in the center.
  10. Remove from the oven and let cool completely.

Whole Grain Chocolate Chip Skillet Cookie

Whole Wheat Chocolate Chip Skillet Cookie | OUR NOURISHING ROOTS

As I have gotten older, with my children are now in grade school, I tend to have less patience for “busy work”.  Dropping cookie dough onto sheets over and over?  Please!

Let’s streamline this process and cook the dough all at once.  You can do that in a glass or ceramic casserole pan, but I find that my cast iron skillet is a little more fun.  Cookie wedges, amirite?  Plus, when you make one big cookie your house doesn’t get so hot in the summer.  You’re welcome. [Read more…]

Spelt Banana Bread Brownies with Brown Butter Icing

Banana Bread Brownies with Brown Butter Icing

This recipe is perfect for when you have some ultra-ripe, black-spotted bananas looking meaningfully at you from your kitchen counter.  Instead of turning them into the same banana bread as last time (as tasty as that is!), try these beautiful, warming brownies topped with the most delicious ingredient of all time: browned butter.

I mean, seriously.  Is there anything better than browned butter?  The answer is NO.  No there is not.  Browned butter is heavenly.

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The Best Peanut Butter Swirl Brownies Ever!

peanut butter swirl brownies

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Sometimes you just need to have peanut butter and chocolate together.  Because they are a match made in heaven.  And not to mention: this is the greatest brownie base I have ever used.  I discovered it a few years ago in a book called Cookies Unlimited and ever since then, it’s THE brownie recipe that I use.  Every time.

And this time: it’s with peanut butter swirl! [Read more…]

Texas Sheet Cake: Real Food Style

texassheetcake

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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…]

Apple Cinnamon Soaked Granola

homemade soaked granola

Homemade granola is about as “crunchy” as you can get!  In fact, every time I make a batch, my hubby has to comment on how I’m such a hippie granola tree-hugging waffle-stomper.  So rest assured that this granola is yummy enough for me to make it in spite of knowing the grief I will get for it!

This granola is packed with goodies: homemade dehydrated apples, organic raisins, warm cinnamon, floral honey, good vanilla, toasted almonds, and shredded coconut.  It’s the perfect real food breakfast, and you can make it in large batches to replace your family’s hankering for cereal in the morning. [Read more…]

Basil Parmesan Dutch Baby with Sun-Dried Tomatoes

savory dutch baby

Previously: Pie Week and Candy Week.

Welcome to CASSEROLE WEEK!  As we work our way through this week, I will add to the casserole week list as we go so you have a handy list of one dish dinners that are tried and true!

The colors of Italy are clearly present sprinkled over this beautiful and aromatic Dutch baby.  I am hopelessly beholden to my Italian taste buds at least once a week, so this is what was born from my latest need for salty parmesan cheese.  And when you add in the Casserole Week aspect, it’s only natural that I would come up with something this bright and flavorful.

Can I just spaz out a little over how much I love vinegary things?  The chopped artichoke hearts and tangy sun-dried tomatoes and the salty bite of the parmesan cheese really make this Dutch baby something special.  This is the kind of food I love to sit and savor as I slowly eat each bite.

A sort of puffed egg pancake, and sometimes called German pancakes or a Dutch puff, a Dutch baby is usually prepared with fruit, cinnamon, vanilla, and other sweeter flavors.  (source)  My son E likes to call this a “bubble pancake”, so I am partial to that description even though you won’t find it in the official definition! [Read more…]