It’s Not a Cookbook, it’s a Work of ART {And You Get a Sneak Peek at Three Recipes + FREE Bonus Material}

Nourished Kitchen

Jenny and KellyThe first time I met Jenny was many years ago at a Weston A. Price conference.  We shared a hotel room, stayed up way too late talking, and have been friends ever since.  From the beginning I knew there was something different about her work.  She’s just got it.  Not only her pictures, but the recipes and the writing, too.  It’s like Michael Buble or Frank Sinatra playing in the background.  It’s romantic, wistful, and grand.  The beauty draws you in and makes you feel like you’re doing something higher than “just” cooking.

Her new book is just as wonderful: 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 McGruher.

It won’t be one of those books that get stuck on a shelf.  It’ll be treasured and sort of like a ‘coffee table’ book to enjoy looking at, only closer to the kitchen where it’ll be handy so I can pull out the recipes when I need them.

Look over the table of contents, even this is lovely!

Jennyfrom the garden

from the pasture

from the range

from the waters

from the fields

from the wild

from the orchard

from the larder

Here’s how Jenny describes her philosophy in the kitchen:

“As I choose what and how to cook, I focus on a simple philosophy that combines sustainability, balance, tradition, and community involvement.”

I especially love what she wrote about ‘balance’, and here’s a short part of it:

“There’s a deeply pervasive disconnect in the collective relationship with food that persists in American culture:  We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as guilty pleasure, something that begs for strict limits.  Eating a diet of traditional food helps us to develop a positive relationship with our food, not one borne out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention.

Real, traditionally prepared foods offer nuanced flavors, subtle differences in texture or aroma that change continuously as the seasons of the year wax and wane.  Enjoy meats and fish.  Relish grains, breads and pulses.  Take pleasure in good fat and take a mindful approach to sweets.  The multidimensional flavors of traditionally prepared real food bring a complexity of different notes and textures to your tongue, and even a small amount of concentrated foods like butter from the raw cream of grass-fed cows, or a lovely single variety honey will bring deep satisfaction that is otherwise missing from industrialized foods with their single notes, cloying sweetness, or overt saltiness.

See what I mean?

I’ve been given permission to share THREE recipes! 

SPRING VEGETABLE STEW (Includes instructions for bone broth made with chicken feet – woohoo!):

spring vegetable stew

ROASTED BEET AND WALNUT SALAD WITH SPICED KOMBUCHA VINAIGRETTE:

roasted beet and walnut salad with spiced kombucha vinaigrette image p 22

WILD MUSHROOM SOUP:

wild mushroom soup

More you might like:

Comments

  1. Nina Chaudhry says

    Love your recipes and style of cooking , I am not a big cook but excited to try some of your great recipes:) thank you for sharing!!

Leave a Reply