New and Improved: Real Food 101 is TWICE as long, and now in full color paperback


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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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…]

Pumpkin 7 Layer Bars

Pumpkin 7-Layer Bars | OUR NOURISHING ROOTS

Remember how I figured out how to make sweetened condensed milk?  Well, I admit that it was at least partially so that I could make seven layer bars.  And not just any seven layer bars, but pumpkin seven layer bars.  I think we are all in agreement that everything is better with pumpkin.  Don’t even think about disagreeing with me.

And yes, I know that there aren’t really seven distinctive layers here, so you can either pick your favorite seven ingredients in the recipe, or you can use mine.  I will rank them below the fold. [Read more…]

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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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…]

Peach Cobbler with Cinnamon-Scented Buttermilk Biscuit Topping

soaked peach cobbler

Have you tried my Classic Peach Cobbler?  It is modeled after the peach cobbler recipe I used to eat at my Gramma’s house and on camp outs.  That particular recipe is delicious, but also interesting.  You pour the cake batter in the bottom of the pan, which then rises to the top as it bakes to cover the peaches.  Strangely yummy!

But since a Facebook reader pointed it out, you can also make a peach cobbler with buttermilk biscuit topping.  And it just so happens that I have a Homemade Buttermilk Biscuit recipe here, soaked for easier digestion and everything!  So what happens when we try peach cobbler this way?

Another yummy treat, that’s what.  The cinnamon biscuit topping is SO good!  But then again, I love cinnamon, so maybe I’m overstating the cinnamon love a bit.  But still.  It’s so good! [Read more…]

Hearty Buttermilk Biscuits and Gravy

Biscuits & gravy are one of the great comfort foods.  Just ask my husband.  Every time we’re out for breakfast, you can bet he’ll be ordering biscuits & gravy.  And from a metabolic perspective, they are an excellent choice for getting enough carbs, helping your temperature stay nice and high, and just plain enjoying your food!

Well, last year It finally occurred to me that I could make it, and it would be not just better for us, but just as tasty.  I found good quality pastured sausage, and gave it a go.  The first time was pretty good, but I needed to adjust the seasonings a bit to get it just right.  And so my recipe was born, which I share with you right now!

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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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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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Chocolate French Silk Pie

Soft, smooth whipped chocolate pie filling is deliciously sandwiched between flaky pie crust and cool whipped cream.  Having a slice of this pie is like floating away in the sky for a few minutes.  Savor each bite, enjoying how the cool flavors melt on your tongue.

This pie is worth the effort to make, which honestly isn’t that hard.  Plus, I’ll take you through it step by step.  And the best part?  You don’t have to bake this pie, which is perfect for the hotter time of year when you don’t want to turn on that oven.

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