Tag Archives: step by step

Get Cultured!: An Interview with Jenny McGruther of Nourished Kitchen

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Today I have the privilege of interviewing my longtime followed and now friend, Jenny McGruther of Nourished Kitchen.  Everything on Nourished Kitchen is immaculate, rustic, gorgeous, and personally attended to by Jenny.  It is that kind of approach that makes it so easy to trust her, both when it comes to interview answers and her e-courses.

Right now Jenny has her class Get Cultured! on sale for $147, which is a $50 savings.  However, if you use the coupon code “SAUERKRAUT”, then you can also get an additional $50 off through May 22.  So don’t delay: this class is guaranteed to be worth it, and you won’t see this price again!  Click here to see the Get Cultured! class information.

But before we get to all that, please enjoy this interview I had with Jenny yesterday.  I love what she has to say about the vitality of fermented and cultured foods! Continue reading →

Chocolate French Silk Pie

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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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REAL FOOD 101: How to Make All-Purpose Yogurt Dough

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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.

In Nourishing Traditions, there are separate recipes for pie crusts, crackers and various breads.  I love to try different recipes for those baked goods, to see which is my favorite, which is easiest, which works for a particular meal or pairing.

But this all-purpose yogurt dough is one of my favorites, because it is so versatile in and of itself.  I have personally made it into whole grain crackers, into a round for a pizza crust, and turned it into a pie plate for a flaky crust.  Plus, it’s a lot easier than any pie crust or pizza dough recipe I know!

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Linky Links: April 2012

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This month has been one of my favorites so far this year.  I have seen incredible growth here at Our Nourishing Roots.  I have finished my REAL FOOD 101 E-book, which is a milestone I have been looking forward to for some time.

Plus, I feel like I’m bursting with ideas for recipes and discussions, which makes writing here so personally satisfying.  I’m just getting started, folks!

April has also marked an increase in energy and metabolism, thanks to my realization that carbs are helping me, and not the villain they are currently painted as in health circles.  Key to realizing this was reading Diet Recovery, which I cannot recommend enough.

Among my reading this for this month are some of my favorites that I’m sharing below: Continue reading →

Honey-Sweetened Lemonade (GAPS-friendly)

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Last week I got my hands on 5 pounds of organic lemons, and instead of looking at them on my counter I actually did something with them this time!

The acidity of the bright lemon juice cuts gently through the floral honey, creating a pleasantly refreshing drink as it warms up this time of year.  You can even stir up a batch and put your kids to work on a lemonade stand :)   Continue reading →

Cleft Lip and Palate: How I Came to Embrace Real Food

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(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.)

We found out about my son E’s cleft lip and palate at my 20-week ultrasound in 2008. Then I went to an ultrasound clinic and they found other abnormalities.  After having an amniocentesis, I had to wait 10-14 days to hear whether or not E was going to be born with a disease or syndrome.  Those were probably the worst days of my life.  I spent a lot of time meditating, breathing, doing yoga, crying, and reading very distracting and escapist books (Twilight, anyone?)

We dodged most of the genetic bullets we feared during those days of waiting.  But there were still the issues at hand.  Tests.  Breastfeeding complications.  Surgeries.  Waiting.  But first there was the cleft.  Was there a nutritional deficiency that caused it?  Was there something I could do to fill in the deficits?

E’s cleft was a bilateral cleft lip and palate, complete on the right side and incomplete on the left.  You can see it pretty well in the picture above. It was this smiling little face that solidified by commitment to real food.  Continue reading →

Make-Ahead Breakfast: Bacon, Egg, and Cheese “Muffins”

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Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!  If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice.  Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t.  That is what I love so much about this recipe.  You can make a batch or two and keep them in the fridge for a quick breakfast.  Plus, they are delicious!

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REAL FOOD 101 E-Book: Traditional Foods, Traditionally Prepared

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The REAL FOOD 101 E-book: Traditional foods, Traditionally Prepared is a set of step by step tutorials in full color pictures to teach you how to implement real food into your kitchen.  Come cook with me!

I am very blessed to be supporting my family with the posts I write here at Our Nourishing Roots, writing recipes and sharing my experiences.  I am sincerely passionate about what I do.  I make real food for my family every day, and I have for several years now.  So I have a request: If you love Our Nourishing Roots as much as I do, and if you are able, please support me by purchasing my e-book.  Every little bit helps, and you are the reason I am able to be here doing what I love.  Thank you for that!

See a sample of the e-book here, then buy REAL FOOD 101: Traditional Foods, Traditionally Prepared for only $14!

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My Favorite Cookbooks

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It is such fun to make lists of books, especially cookbooks if you are as big a foodie nerd as I am.  Of course I should include Nourishing Traditions in any list, but that pretty much goes without saying at this point.  If you haven’t gotten a copy yet, I highly recommend it.

Sally Fallon breaks down fats, carbohydrates, and proteins in the truly groundbreaking introduction.  I remember reading it for the first time and being blown away by her argument that fat was nourishing and not the demon I had been lead to believe it was.

You may have seen a few of these cookbooks on my shelf in the pictures of my kitchen here.  I don’t think I will ever tire of getting a new cookbook to add to my collection.  I love seeing how people think about food, present it, prepare it.  Recipes have their own kind of language; it’s almost as if you can tell a little bit about the person who wrote them. Continue reading →