The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by Jennifer McGruther

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Notes about Recipes in this book

  • Puffed pancake with honey and lemon

    • Emily Hope on June 24, 2014

      Her recipe has a higher proportion of eggs to flour than many oven pancake recipes I've tried, so the result is quite eggy/custardy, closer to a clafouti. I used high-extraction einkorn flour as suggested. I was worried 1/4 cup of honey would be too sweet, so cut to 3 tbsp, which was perfect for us. I also tossed in some apricots and blueberries, which was nice; would also be good with sauteed apples in the fall. She says this serves 6 to 8, but I'd say 4 to 5 unless there are a lot of other things on the table.

  • Baked oats with pistachios, dried figs, and honey

    • Summerlandsky on September 01, 2014

      This was spectacularly good. It required some easy prep work the night before, but the dish makes enough that we'll be able to have it for breakfast most of the week. Changes: I did not have a full 8 cups of oats, so used what I had 5.5 cups/ 851 g. This actually worked great as I don't think it would have otherwise fit into the 9x13 dish. No one in my family likes figs, so I subbed them out for dried tart cherries and pears. The end result isn't so much a bar as a custard and oatmeal combination. Served warm with plain Greek yogurt and honey makes it a hearty and satisfying breakfast.

  • Whole wheat and spelt sourdough bread

    • swegener on March 22, 2015

      My sourdough starter must have been less hydrated than the one called for in the book, because the dough was pretty dry. I ended up increasing the water and then adding in water after the fermentation stage when it was still dry. Overall, with more liquid added, it was quite good.

  • Sweet molasses baked beans with bacon and toasted mustard seeds

    • sosayi on September 13, 2018

      These were quite good for a traditional, sweet-style baked bean (which is not my personal favorite). I made them for a family get-together, however, and they were demolished. I liked the whole mustard seeds, as a twist, and the flavors really melded by the end of the veeeerrrrry long cook. 2 hrs for the beans initially and 6 for the final cook, but great to get it done and out of the way early in the day! I didn't have marrow beans on hand, so used flageolet, which held together nicely. I would definitely make them again, if I needed a sweet baked bean recipe.

  • Salmon baked in cream with sweet bay, thyme, and dill

    • greatembini on December 31, 2018

      Quite tasty, and a nice change from our usual simply baked salmon. The cream, along with the bright herbs, does make a delightful sauce for the salmon! It wasn't the right time of year for fresh dill when I made this, so I used fresh thyme, fresh parsley, and dried dill, along with a bit of grated Meyer lemon rind. It did need a bit of salt to really help bring out the flavors of the herbs, though.

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Reviews about this book

  • Serious Eats

    the book likely won't offer much of a challenge to anyone familiar with local scratch cooking, it would be a great title to gift anyone who's just starting out. The recipes are solid and accessible...

    Full review

    In addition to all of The Nourished Kitchen’s enticing recipes, I’m a big fan of the book’s type, design, and comforting paperback heft. This one’s a keeper—I’m even thinking about buying Mom a copy.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607744686
  • ISBN 13 9781607744689
  • Linked ISBNs
  • Published Apr 17 2014
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves.

Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding of what you’re eating and how it was produced.

In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.

The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.

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