Tag Archives: vegan

REAL FOOD 101: How to Make Fresh Pasta

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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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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 →

Crispy Homemade Hash Browns

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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 →

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 →

White Chocolate Macadamia Nut Skillet Cookie

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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.)

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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Blackberry & Honey Sauce (GAPS-Friendly)

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Simmering berries over a low flame can reduce down and concentrate into a thick syrup.  Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegan.  I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast.  You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake. Continue reading →

REAL FOOD 101: How to Make Sprouted Whole Grain Flour

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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 those gorgeous sprouted spelt berries.  They’re alive!  And they are ready to be dehydrated to make sprouted flour.  I like to make sprouted flour every other week or so, and then use it for making bread, pancakes, biscuits, and other baked goods.

As you know, I am transitioning back into grains after doing the GAPS diet for 10 months.  So I have started sprouting my spelt berries again to make sprouted flour.  I’m also signing up for the Healthy Whole Grains E-course, so that I can troubleshoot some of the difficulties I have had working with sourdough, as well as gaining new access to soaking and sprouting tutorials and lots of recipes.

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Healthy Whole Grains E-Course (Soaking, Sprouting, & Sourdough)

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Ann Marie over at CHEESESLAVE is launching a new class called the Healthy Whole Grains — Soaking, Sprouting, Sourdough E-course.  You get lifetime access to all the videos, classes, and recipes, not to mention the opportunity to learn from a tried and true real foodie, Ann Marie!

If you are currently eating grains, but are new to real food, then this class is for you.  If you are coming off the GAPS diet and are starting to reintroduce grains, then this class is for you.  But most of all, if you are the kind of foodie nerd who just loves to learn new techniques and recipes, then this class is for you!

Normally the class is $199, but it is currently on sale for $149 if you go here.  However, if you use the $20 coupon code “SPROUT20″ then it’s only $129!  But that deal is only good until Sunday, February 12.  It’s never going to be sold for this little, so grab it while you can!

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Real Food 101: How to Make a Basic Vinaigrette

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Garlic & Herb Vinaigrette

(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.)

My lovely Basic Vinaigrette is a simple dressing; an excellent recipe to have on hand.  Prepared as written it can go with nearly any green salad, cooked veggie, or anything else that needs a little oil for richness and acid for sharp contrast.  I have even tossed it with rice salads and it’s perfect.

However, I have a particular version of this vinaigrette I use almost 100% of the time due to the predictable freak out that everyone has whenever I use it.  Yes, it’s that good.  Who knew that real food ingredients could make such a difference?  (I know, I knew it already too!)  I call it my Garlic & Herb Dressing, and it’s based on a dressing recipe from here.  Of course I had to double the garlic and mustard, but I think it’s perfect that way.  Every time I make this dressing, people rant and rave about it. Continue reading →

Honey-Sweetened White Chocolate (and GAPS White Chocolate Chips!)

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A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous!  I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well.  But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder.  Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey.  The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter. Continue reading →