The Nourished Kitchen

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 [...]

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

jenny — Wed, 18 Apr 2012 18:31:13 PDT

To drink beet kvass is to taste the blood of the earth - sweet and salty with a mineral-rich undertone that speaks of the soil itself. Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates. In spite of – or perhaps because of – its briny [...]

The First Salsa of the Season: Radish & Green Tomato

Fig and Fauna — Sun, 15 Apr 2012 20:16:46 PDT

This recipe and post are contributed to Nourished Kitchen by Megan and Rose of Fig and Fauna. If you are interested in contributing to Nourished Kitchen, please read these guidelines. While every carrot, beet and potato still rest deep beneath the soil, perfectly ombre painted radishes emerge from the surface of the ground. They are [...]

Giveaway: The Ultimate Fermentation Kit ($85 Value)

jenny — Sat, 14 Apr 2012 06:13:47 PDT

You know how I love offering you free stuff, right? This week I’ve paired up with Cultures for Health to giveaway my hand-picked fermentation kit: a vegetable fermenter, mineral-rich Celtic Sea Salt, Caldwell’s Starter Culture for Vegetables and a kraut pounder. With this kit, you’ll have the right tools to prepare all sorts of fermented [...]

Portable Soup: My Homemade Bouillon

jenny — Wed, 11 Apr 2012 21:25:56 PDT

Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces. Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary [...]