Fresh Chicken Broth: Achieving a Solid Gel
A good stock is the backbone of a good kitchen; it provides flavor to your dishes as well as sustenance and nourishment for your body. Broth features in the traditional foods of peoples across the...
View ArticleA Recipe: Potato Leek Soup with Dill
Potato Leek Soup, dotted with dill and pasture-raised bacon, may seem like an odd addition to a June post. I mean, really now, summer’s less than a week away – and I imagine all of you sipping away at...
View ArticleReader Questions: Beef Suet, Kombucha and Budgets
I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook your stock, what went...
View ArticleReader Questions: Bone Broth
After an overwhelming response to our last question & answer session (I received over 100 questions by email, and if I haven’t had a chance to answer you – please be patient with me), future...
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Reader Questions: All About Grains
Confused about grains? You’re not alone! It seems that everyone is telling you – to either get more and more whole grains or to give them up entirely. And, at Nourished Kitchen, we receive a lot of...
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Reader Questions: Cure Tooth Decay with Ramiel Nagel (Part I)
Do you think that tooth decay is genetic? Or that teeth cannot be remineralized? For this week’s Reader Question and Answer session, I chat with Ramiel Nagel, author of Cure Tooth Decay, who answers...
View ArticleMilk Share: The Alternative to Breastfeeding Alternatives
We do know one thing for certain, and that is that breast milk is designed for babies. It’s what they’re meant to eat; more than that, it’s what they’re meant to eat exclusively for about six months...
View ArticleFermented Foods Webinar (replay)
Last week, I invited you to join me on a webinar devoted to fermented foods. In this webinar we discussed benefits of fermented foods, when to use starter cultures (and starter cultures beyond whey)...
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Reader Questions & Answers on Kombucha
I first met Hannah of Kombucha Kamp a year ago when I spoke at a fermentation festival in California. Since that time, I’ve been astounded by Hannah’s knowledge of kombucha coupled with her relaxed...
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How to Choose Healthy, Sustainable and Affordable Seafood
Seafood, particularly oily fish and fish roe, featured prominently in traditional diets – even among landlocked peoples who went to great lengths to acquire these life-giving foods; however,...
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Equipping the Minimalist Kitchen
Recently, Jeanne asked about equipping a tiny, minimalist kitchen. She wrote, “Most recently I’ve been thinking more about my kitchen (talk about minimalist, it’s so so small) and what I’d like to...
View ArticleFresh Chicken Broth: Achieving a Solid Gel
A good stock is the backbone of a good kitchen; it provides flavor to your dishes as well as sustenance and nourishment for your body. Broth features in the traditional foods of peoples across the...
View ArticleClik here to view.
Good Questions: Einkorn, Spelt, Emmer, Farro and Heirloom Wheat
In recent weeks, a glut of questions about ancient and heirloom grains and wheat have arrived in my inbox. I hope this means that readers are beginning to re-embrace the idea of enjoying grains once...
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An Heirloom Recipe: Buttered Spinach from an 1840s Farm Journal
Greens are springing up at area farms, and have arrived in abundance in our weekly CSA box, among them the youngest and most tender spinach. I reserve these young bunches of greens for one of my...
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Good Questions: What’s Your Take on Stevia?
Q: What’s your take on stevia? Stevia must be a hot topic right now, as this question was sent to me twice by email and posted to Nourished Kitchen’s Facebook Wall twice this week, too. So here’s the...
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Good Questions: What’s Your Take on Agave Nectar?
Q: What’s your take on agave nectar? – Joe N. As many of you remember, last week, I responded to reader questions about stevia. As a result, this week, I received several questions about other...
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Good Questions: How do I choose a dehyrdator?
Q. I want to start preserving foods with a dehydrator, but I’m not sure which one to get. Which one do you use? – Renee M. Like many of you, I spend a fair amount of time preserving the summer...
View ArticleReader Questions: Beef Suet, Kombucha and Budgets
I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook your stock, what went...
View ArticleReader Questions: Bone Broth
After an overwhelming response to our last question & answer session (I received over 100 questions by email, and if I haven’t had a chance to answer you – please be patient with me), future...
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