Traditional Foods in a Nutshell
The last few days, Nourished Kitchen has experienced a spike in readership, and I want to welcome all those new readers to the site with a back-to-basics approach to Traditional Foods. This is a...
View ArticleLight My Fire: Pickled Jalapenos
Explosively hot, these pickled jalapenos will knock you out. Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most certainly not for the...
View ArticleWhat Veg*ns Can Learn from Traditional Foods
While the traditional foods movement seems to focus heavily on the inclusion of high-quality, pasture-raised meat and dairy products and is, indeed, a largely animal food-based diet, that doesn’t meant...
View ArticleMatsoni: The Easiest Yogurt You’ll Make
Want an easy homemade yogurt? It doesn’t get easier than matsoni or the many other traditional yogurts that culture best at room temperature (think of villi, piima and filmjolk). Even if you’re so...
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A Recipe for Beet Kvass: A Deeply Cleansing Tonic
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...
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A Traditional Siberian Dumpling: Pelmeni
Pelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of...
View ArticleLove and joy come to you, and to your wassail too!
I love a traditional wassail, and I make it three times a year – on the first day of snow, on the longest night of the year and on New Year’s Eve. And today marks the longest night of the year and...
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