The Nourished Kitchen – A Masterpiece Collection of Farm-to-Table Traditional Food Recipes

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When I first started my real food journey, I was searching for seasoned real foodies to help me learn how to incorporate this new way of living into simple, delicious recipes that my family would enjoy.

That’s when I discovered Jenny at Nourished Kitchen.

Her beautiful site not only helped me to hone my traditional food preparation skills through her comprehensive easy-to-follow eCourses and blog posts, but her recipes have continued to be a source of inspiration and enjoyment each time they grace our table.

So of course, I couldn’t be more excited to share with you the wonderful news … Jenny has put together a traditional foods masterpiece with the launch of her beautiful new cookbook – The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.

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Jenny McGruther of the Nourished Kitchen blog

Quoting Jenny … The Nourished Kitchen is an exploration of the deep connection between how food is grown, how it is prepared, how it nourishes our bodies and how it supports our communities. And in it, I wanted to emphasize the critical importance of sustainable, pasture-based farming and traditional methods of food preparation.”

One of the things I love most about Jenny’s cookbook (and her blog) is that it’s far more than a collection of delicious, healthy real food recipes – although you will most certainly find those in abundance. Instead, her approach is to help us build a foundation of knowledge about the connection between what we eat and how it impacts our health and our world, while also advancing an atmosphere of community that serves to encourage and inspire us all.

A perfect example of Jenny’s all-inclusive approach to the real food lifestyle is in how she has arranged the chapters within her book. Each walks the reader through the various avenues of real food – from the garden, the pasture and the range; to the fields, the wild and the orchard.

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And speaking as someone who’s gluten-free/grain-free, let me assure you that this book has plenty to offer for everyone. With more than 160 recipes in this book, there is a wealth of delicious, healthy recipes that we can all enjoy, no matter what our dietary preferences!

Personally, one of my favorite chapters is “From the Larder.” As strange as this title may sound, it’s a chapter devoted to the art of fermentation. A method of preserving and transforming real foods into culture-rich dishes that help to nourish and heal our guts and bodies. With recipes for sauerkraut, pickles and relishes, to classic fermented beverages such as kombucha, water kefir and kvass, Jenny shares the centuries-old process of fermentation in a simple, straightforward manner that makes it easy for even the novice.

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Two additional chapters near and dear to my heart are “From the Orchard” and “From the Garden.” As you all know, my affinity for berries and summertime fruits is only matched by my love for garden-fresh veggies. Jenny covers both with recipes that are simple, yet elegantly complex in flavor, such as her scrumptious Strawberries in Minted Honey Syrup recipe (shown in photo above).

Having the privilege of reviewing this beautiful book has been a special blessing since Jenny has been (and continues to be) such a source of inspiration to me and so many others. And after taking time to pour over each page of this beautiful book, and to enjoy several of the recipes she shares within its pages, I cannot recommend The Nourished Kitchen enough. It truly is a masterpiece that deserves a special place in every real foodie’s kitchen.

Disclosure: The above links to The Nourished Kitchen Cookbook are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. And although I received a free advanced copy of the book as part of Jenny’s review team, my endorsement of this beautiful book is based on my own personal opinion as someone who honestly appreciates this helpful resource.

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Veggie Sauté with Zoodle Ribbons {Recipe Makeover}

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Veggie Saute with Zoodle Ribbons

This dish is the quintessential veggie wonderland of flavor! The combination of sundried tomatoes and kalamata olives with artichoke hearts and asparagus is a real show stopper! And it’s even more delicious as leftovers, as the flavors become even more intense after they’ve had a chance to meld! For an even heartier dish, simply serve it alongside a perfectly grilled chicken breast.

Zucchini Noodles Flat

Making zoodles (zucchini noodles) literally takes just seconds. All you need is a spiralizer and you’re ready to not only make zucchini noodles, but so many other great veggie noodles as well. Be sure to check out my How To Spiralize Photo Tutorial for easy step-by-step instructions.

It’s no secret that I’m having an absolute blast transforming many of our favorite pasta dishes into zoodle creations that really up-the-ante when it comes to our daily intake of wholesome veggies. Plus, as a grain-free girl in a house-full of grain lovers, changing out noodles for zoodles makes it a whole lot easier for me, and a whole lot more nutritious for all of us!

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If you’re just now joining us for the Oodles of Zoodles Series … it started off with a special interview with Ali of Inspiralized, which also included her delicious Turkey Bolognese with Zoodles recipe. And in part two of the series, I shared “How to Spiralize in 3 Easy Steps(a helpful photo tutorial), along with my Fresh Caprese with Zoodles recipe.

To keep the zoodle inspiration flowing, this week I’m sharing another delicious recipe re-do. It’s a “zoodlized” version of my popular Veggie Penne Sauté dish. Again, by replacing pasta with zoodles, your family will reap all the benefits of more wholesome veggies for even greater nutrition!

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Veggie Sauté with Zoodle Ribbons (GF)

Ingredients

  • 3 medium to large organic zucchini
  • 2 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 5-6 cloves of garlic, sliced
  • 2 cups fresh broccoli florets
  • 1 cup fresh asparagus tips
  • 1 cup chopped artichoke hearts
  • 8 whole sun dried tomatoes in olive oil, roughly chopped (plus oil, see instruction)
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup pitted kalamata olives, cut in half
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Using a spiralizer with the small-hole blade attachment, make zucchini noodles; set aside. (For step-by-step instructions on how to make zoodles, be sure to check out my How to Spiralize in 3 Easy Steps Photo Tutorial.)
  2. Heat a large sauté pan (or wok) over medium-high heat. Add olive oil, onion and garlic. Sauté until onion starts to soften a bit (about 2-3 minutes).
  3. Add broccoli, asparagus, sun dried tomatoes and about 1-2 tbsp of the sun dried tomato oil. Toss veggies well to thoroughly coat. Cover pan and allow to steam about 2 minutes.
  4. Then add the basil, olives and seasoning. Sauté 2-3 minutes, stirring constantly.
  5. Add the zucchini noodles and toss well to combine. Cover and allow to steam for a minute or two, until zucchini noodles reach desired texture. If the mixture is too dry, add a tablespoon of water, then cover to allow for more steam.
  6. Divide among bowls and enjoy! Or serve with a side of grilled chicken or steak for an even heartier meal.
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Stay tuned … there are even more delicious pasta makeover recipes to come as part of my special Oodles of Zoodles Spiralizer Series this month.

Disclosure: The above links to the spiralizer kitchen tool are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

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Nourish Your Face with Real Food!

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Nourish Your Face With Real Food

We all know how good real food is for our bodies, but have you ever thought about what it can do for your skin?

Yes, eating healthy can really put a glow on your face, as well as a spring in your step. But putting real food ON your face has lots of healthy benefits too! (For example, see my All-Natural Moisturizing Mask below!)

Our skin is the gateway to our bodies – everything we put onto our skin goes into our bodies – so it’s important to ensure that our skincare products are free of harsh chemicals and toxins.

That’s why I’m at Keeper of the Home today sharing how you can use everyday real foods to nourish your skin. Not only is making your own homemade real food facial care healthier for your skin and body, it’s far less expensive too, since you most likely have everything you need right in your own kitchen!

So join me over at Keeper of the Home to learn how to “Nourish Your Face Naturally.” I’ll be sharing my favorite Age-Fighting Moisture Mask recipe, as well as links to lots of other great skincare recipes from other DIYers across the blogsphere!

But first, don’t forget to check out my 3-Ingredient Nourishing Moisture Mask below … something special I whipped up just for you (and myself)!

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3 Ingredient Nourishing Moisture Mask

Yield: 2 applications

Works well for *most skin types to help provide rich nutrients, deep moisturizing, detoxifying, and skin toning/tightening benefits.

Ingredients

Instructions

  1. Mash avocado and honey together until well blended and creamy.
  2. Then stir in the egg yolk until well combined. Let stand five minutes.
  3. Use that time to clean your face and decollete, if desired.
  4. *Smooth mask over clean face and décolleté. Wait 5-10 minutes. Then rinse thoroughly with warm water.
  5. Gently pat skin dry with a soft towel and apply your favorite facial moisturizer. "Ahh, look at her skin glow!"

Notes

Mask will keep 4-5 days in airtight container in fridge.

* Remember, even with all-natural skincare products, it’s always important to test a small area of skin first to make sure you are not sensitive to it before using it on your entire face/body.

http://thenourishinghome.com/2014/04/nourish-face-real-food/

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