The Nourished Kitchen

Reader Questions & Answers on Kombucha

jenny — Fri, 25 May 2012 06:25:34 PDT

I first met Hannah of Kombucha Kamp a year ago when I spoke at a fermentation festival in California. Since that time, I’ve been astounded by Hannah’s knowledge of kombucha coupled with her relaxed and authentic attitude toward real food. When I have a question about kombucha, I invariably turn to Hannah for her expertise. [...]

Einkorn Giveaway Winner Announced (and free shipping!)

jenny — Wed, 23 May 2012 12:26:40 PDT

Last week we paired up with Jovial Foods to giveaway a huge box of real food goodies (einkorn flour, pasta, cookies, wheat berries and organic tomatoes jarred in glass) to one Nourished Kitchen reader. Alycia A. won the giveaway by random draw and will be cooking up a storm of goodness with her box. [...]

Fermented Foods Webinar (replay)

jenny — Wed, 23 May 2012 06:01:13 PDT

Last week, I invited you to join me on a webinar devoted to fermented foods. In this webinar we discussed benefits of fermented foods, when to use starter cultures (and starter cultures beyond whey) and when you don’t need them, concerns about equipment and keeping fermented foods safe. Participants also asked many questions (not [...]

Lovage Soup for Spring

jenny — Mon, 21 May 2012 05:43:45 PDT

In the spring, our CSA brings us tender greens, young lettuces, small roots and huge bunches of herbs. As I picked through the farm’s choices of herbs that week: angelica, rose geranium, wormwood and mountain mint, I found myself taken by lovage. Its clean and almost antiseptic scent and celery-like undertones appealed to me. Not [...]

Moroccan Preserved Lemons

jenny — Mon, 14 May 2012 17:15:34 PDT

Preserved lemons enhance the cooking of North Africa with their pronounced saltiness and a sourness that is oddly mellowed, rather than enhanced, through fermentation. Even with no other ingredients but salt and lemon, preserved lemons take on other unique and complex flavor profiles that can become even mint-like over time and after proper fermentation. While [...]

Giveaway: Ancient Grains, Real Food Cookies, Tomatoes in Glass (and more)

jenny — Thu, 10 May 2012 16:35:38 PDT

I’ve fallen in love with einkorn (as many of Nourished Kitchen’s facebook fans already know). Einkorn is a beautifully rustic and ancient grain, and a precursor to modern hybridized wheat. I love its softness, its mild flavor and the way it yields beautiful results in baking. I typically make my no-knead sourdough bread with freshly [...]

campfire roast chicken with flowering onion and dill

support — Mon, 07 May 2012 19:27:54 PDT

When the snows recede and the forests open we like to venture out: reveling in the woods, fishing in lakes and streams and cooking over the campfire in rustic simplicity. And while it’s too cold to camp comfortably in our area for another month, we spent the last three weeks traveling from Colorado to the California [...]

Our Daily Bread: No-knead Sourdough

jenny — Tue, 01 May 2012 10:09:13 PDT

No-knead sourdough bread, with crisp crust and its ballooning airy pockets in the crumb, is our favorite bread. And, recently, I’ve taken the time to return to the kitchen and my roots within traditional foods by embracing the pleasure breads, grains and pulses bring to the kitchen table in addition to all those lovely fats, [...]

The Mindful Carnivore with Tovar Cerulli

jenny — Fri, 27 Apr 2012 12:10:29 PDT

Many Nourished Kitchen readers come to traditional, real foods after vegan- and vegetarianism in searching for a diet and lifestyle that combines ethics, sustainability with health, nutrition and tradition. This week, I chat with Tovar Cerulli, author of the Mindful Carnivore: A Vegetarian’s Hunt for Sustenance. In reading the Mindful Carnivore and in speaking with [...]

A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)

Carrie Vitt — Sat, 21 Apr 2012 19:00:29 PDT

If you had two girls under the age of two, and your husband, a fighter pilot, was flying cover during a war in Iraq, would you be thinking about converting your diet to organic, whole foods? I wasn’t. My life had enough stress without another distraction. But, that’s what happened in 2003. Daily Migraines and [...]