Fresh Herb Chicken Tetrazini with Homemade Pasta

chickentetrazini

Previously: Pie Week and Candy Week.

Welcome to CASSEROLE WEEK!  As we work our way through, 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!

Cross-posted at The Polivka Family.

What better way to start Casserole Week than with a beautiful baked dish full of homemade pasta noodles, herbed white sauce whisked to perfection, earthy mushrooms sauteed in golden grass-fed butter, and a nutty crust of parmesan cheese on top?

This fresh herb tetrazini with homemade noodles is one of my family’s favorites, tried and true by my kids and, um, discerning husband alike. [Read more…]

Anti-Diet Challenge, Day 11: Carbs Are Not Evil

carbsnotevil

It’s day 11 of the Anti-Diet Challenge 2013!  Click here to see why I am hosting the Anti-Diet Challenge.

Today I was reminded yet again of the inexplicable freak out that comes after someone says that carbs are not, in fact, evil.   Eating carbs, starches, sugar, and salt will often raise body temperature and help metabolism.  You can read all about the mechanisms that make it so in the ebook Eat for Heat.

Or you can just take your temperature every morning as you continue the Anti-Diet Challenge and see how your body responds.  I have had readers report temperatures as high as nearly 99 degrees! [Read more…]

Cheddar Bacon Scones

cheddar bacon scones

There is something about the rich crumbly scone and salty bite of the bacon and cheese that really gets me going in the morning.  Have this sweet and salty wedge alongside some pastured eggs and a small cup of triple-certified coffee or freshly-squeezed juice.  You will feel transported to

I have always been more inclined to choose a savory pastry over any of the sweet varieties.  Don’t get me wrong: I think glazed donuts are one of the most delicious things in the world!  In spite of all my real foodification over the last few years, sugar glaze still gets me every time.  But even sugar glaze can’t pry one of these cheddar bacon scones out of my hand.  I am a sucker for savory in the end.  Every time. [Read more…]

Living with a Pedophile: My Story of Trauma and Metabolism

 

abusesurvivor

(Trigger warning for violence, sexual, physical, emotional, and spiritual abuse.)

I am an abuse survivor.  When I was a child, I was exposed to a pedophile.  Then the pedophile used my body repeatedly, rendering me psychologically injured and scared.  He managed to engage me, groom me, and then use me.  When he stopped assaulting me the fourth time, he terrified me so much that I never told a soul until I was in college seeing my first counselor.  I was 20.

I used to count 4 instances of abuse on one hand, but have since been able to see that abuse is more than just the assault itself.  I was assaulted four times, but I was abused far more often as I lived with the constant stressor of social and sexual deviance in my home life.  It still makes my mind into a bit of a pretzel when I think of it in this new way, but I’m practicing and it gets easier each time.

So now, instead of saying “I was sexually abused 4 times”, I simply say that I lived with a pedophile who used my body.  He used me sexually when he groped me, but he also used me in a myriad of other ways.  He manipulated me, he intimidated me, he lied to me, and many other unhealthy, hurtful things. [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…]

Homemade Apple Pie

homemade apple pie

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It’s the first pie of my proclaimed Pie Week, and I had to start with a classic.  Apple pie is all American, a Thanksgiving tradition, and a perfect blend of harvest, autumn flavors.  Apple pie is warming, full of earthy spices, and perfect still warm from the oven or cooled and topped with sweetened cream.

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

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

Thanksgiving Recipe Roundup

Butternut Cupcake with Cardamom Buttercream

Butternut Cupcake with Cardamom Buttercream

Well I don’t know about you, but this year Thanksgiving really snuck up on me.  I was talking to my husband yesterday and he mentioned that his sister was flying into town this week and I was jolted into reality.  It’s time to make pies!  Thanksgiving is next week!

I love making pie.  I also love roasting turkey, making green bean casserole, soaking buttermilk biscuits, mashing potatoes and whisking gravy.  But my real love is pie.  Jack Handy said it best:

“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”

Exactly.  There’s a reason I have three different pie dough recipes up on Our Nourishing Roots, and that was all within the first year of recipes!  Join me over the next week as I make a series of pies and share the pictures here and on my Facebook page.  I cannot promise pie heaven, but I think we will come close. [Read more…]

Sprouted Flour Shortbread

whole grain shortbread

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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: Soaked Whole Grain Pancakes

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.

There’s nothing quite like a short stack of fluffy pancakes for breakfast.  Warm, dripping with melted butter and real maple syrup, not to mention the option of fresh fruit and raw cream whipped to perfection: pancakes may be the best food on the planet.  I mean, really.

Okay, maybe I’m exaggerating a little bit, but still.  Pancakes are not only an essential part of a traditional breakfast, they are the perfect food to eat first thing in the morning.  You want to stick to low-moisture foods for breakfast.  Save your smoothies and bowls of granola for lunch!

Why? Good question.

[Read more…]

Ultimate Tomato Basil Soup

When I lived in Michigan, I worked at a bread store that also served soups for lunch, and tomato basil soup was one of my favorites. Especially with a crusty, buttered piece of toast to dip in it. Over the years I tried to replicate the recipe, and I even came close a few times.  It was not until I found Nourishing Traditions that I learned the real secrets to the depth of flavor.

But I’ll tell you what really pushes this recipe over the top: serving it with grilled turkey, ham, and cheese sandwiches.  You will die and go to Savory Heaven.  You’ve been warned! [Read more…]