Quick Sun-Dried Tomato Pesto Sauce

Posted on May 9, 2012 by Kendahl

This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner. I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.

So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go. Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup! Continue reading →

Chocolate French Silk Pie

Posted on May 4, 2012 by Kendahl

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

Posted on May 3, 2012 by Kendahl

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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Crispy Homemade Hash Browns

Posted on April 30, 2012 by Kendahl

I find nothing more satisfying than a large breakfast on the weekend. The only problem was that I had never learned how to make hash browns from scratch. We always just bought them, frozen, in bags from the grocery store. When I did think of making them, all I could imagine was that you had to peel a potato and grate it like you would a block of cheese. I had no interest in doing that!

But the call of fresh hash browns was enough for me to learn, especially since I have been eating more carbohydrates in an effort to raise my metabolism. There’s a simple trick to getting really crispy hash browns, and I’ll share it with you today! Continue reading →

White Chocolate Macadamia Nut Skillet Cookie

Posted on April 17, 2012 by Kendahl

(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.)

Classic flavors of delicate white chocolate and the smooth crunch of macadamia nuts in a cookie remind me of my childhood. Everyone loves chocolate chip cookies, but I was always partial to the vanilla scented white chocolate confections as a child.

I also remember my mother putting chocolate chip cookie dough into a baking dish to make “cookie bars”. If it seemed easier to me then, then it’s definitely easier as a mom of two! Only now that I am committed to real food, I love baking the cookie dough in a cast iron skillet. Because I always have one or two on my stove, but also because my food becomes more iron-rich because of it.

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

Posted on April 11, 2012 by Kendahl

(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 →

Pie Crust Two Ways: Grain-Free and Sprouted

Posted on March 19, 2012 by Kendahl

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When I was in high school, I went to a friend’s house for dinner. Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood. I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day! And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating. But that’s no fun, and it’s not true! I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at? Pie! A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe. Amazing! The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) Continue reading →

A Valentine’s Day Tradition: Heart Tarts

Posted on February 13, 2012 by Kendahl

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In line with reintroducing grains back into my diet, I have a recipe here that uses sprouted flour! You can also still sign up for my giveaway of the Healthy Whole Grains e-course here, or sign up for the class here.

Learning how to work with whole grains the same way our ancestors did is crucial to maintaining good health. With all the problems with gluten these days, learning sprouting, soaking and sourdoughing skills can really improve your health and digestion (and maybe even your food allergies).

These heart tarts are full of fresh cherries and surrounded by a brown, buttery, flaky crust flecked with sugar. The flavors all meld together into a perfect little package that you can hold in your hand and give to your love. Aw! Continue reading →

Real Food 101: How to Make Butter (and buttermilk!)

Posted on January 31, 2012 by Kendahl

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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.)

Look at that gorgeous yellow butter! You cannot see it quite as well, but look at all that beautiful buttermilk below, too. Isn’t food amazing? Whenever I make butter I feel like a truly grounded foodie, getting back to my foodie roots!

Despite the intimidation that seeing a butter churn might instill in you, butter is actually incredibly easy to make. And if you can get your hands on raw, grass-fed cream locally, then you are going to be very pleasantly surprised at your ability to make such fresh butter available in your very own kitchen! Continue reading →