Bite this Book: The Nourished Kitchen

The latest cookbook to take up residence on my kitchen counter is Jennifer McGruther’s The Nourished Kitchen.

With the tagline Farm-to-Table Recipes for the Traditional Foods Lifestyle, Jenny’s is actually a pretty close representation of how I cook for my family on a daily basis: wholesome, nourishing foods, sourced and prepared mindfully, with a nod to old world culinary traditions and techniques. I’m delighted to find new inspiration in The Nourished Kitchen.

The cookbook is a fresh take on unprocessed foods; 160 recipes prettily packaged alongside helpful headnotes and beautiful photographs. It is one I know I will reach for and cook from for many years to come.

Read on for an interview with Jennifer and a chance to win a copy of The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.

The Nourished Kitchen

Q&A with Jennifer McGruther of Nourished Kitchen.

1. What is the traditional foods lifestyle? Can you explain for someone who may be hearing this term for the first time?

Traditional Foods are the foods of past generations: whole, unprocessed and prepared with time-honored techniques that maximize the nourishment they contain. They’re the foods you’d enjoy if you sat down at your great-great grandmother’s table. Long-simmered bone broths, whole-grain sourdough breads, vegetables served with plenty of butter, slow-roasted meats, wild-caught fish, organ meats, raw dairy and fermented foods like sauerkraut, milk kefir and kombucha are feature prominently within the traditional foods movement. At its essence, though, are simple, balanced whole foods prepared with time-honored culinary traditions.

2. What is your history in the nourishing food movement?

My journey with traditional foods began when my son, now 8, was about 9 months old. I read Nutritional and Physical Degeneration by Dr. Weston Price, and found myself fascinated by his research and his insight into traditional diets around the world. In desperate search for community within the broader movement, which was small and fringe at the time, I started Nourished Kitchen as a way to work my way through my own journey and to share recipes with my husband, who was a stay-at-home parent. It’s about this time that my husband and I took on prominent roles within the roots of our farmers market, and we began to grow the traditional foods movement within our own community as well as online through Nourished Kitchen.

Years later, the traditional foods movement has blossomed, and techniques and foods once considered fringe like milk kefir, kombucha, and bone broth are rising in popularity. I’ve also enjoyed the opportunity to take an active role in championing causes related to the traditional foods movement, acting as an advocate for the Farm-to-Consumer Legal Defense Fund, the Savory Institute and speaking at the Weston A Price Foundation’s annual conference. I also teach cooking classes and workshops on traditional foods across the country.

NKTN spring vegetable stew image p 45

3. Your recipes are so seasonal and inspiring; do you have a favourite month for produce and what is your ideal market or garden haul?

That’s tough to answer. At first I think spring because I love those first few greens and strawberries that appear with the new season. As soon as I tire of those, the robust tomatoes and syrupy sweet peaches of summer are ready, and I fall in love again. And so it goes with fall and winter too, where at that very moment I’m in love with what’s fresh: apples, root vegetables and winter squash.

4. You’re a mother, like many of my readers; is there any advice you can give for raising good eaters with a healthy approach to traditional foods and food culture?

When you provide children with a wide variety of wholesome foods from the beginning, they become accustomed to wholesome foods. When you cook at home most of the time, cook whole foods from scratch most of the time, you don’t have to worry about the occasional trip eating out, the occasional birthday party or occasional school treat.

One step to helping kids to develop a healthy relationship with food is to provide them with the opportunity to garden, shop and prepare food at home. These activities inspire children, encouraging their creativity and help them to get excited about healthy foods.

In essence, do the best you can, cook at home when you can, and don’t sweat the occasional treat.

Giveaway!

Thanks to the publishers at Ten Speed Press, I have a copy of The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle to giveaway. (North America only, please)

To enter:

To enter this giveaway leave a comment on this post and tell me something you hope to glean from this cookbook. That’s it!

Remember: If you are reading this post via email, please note that you must enter on the blog post, NOT by replying to the email.

Giveaway ends Sunday, June 1 at 7:00 AM EST. Good luck to all!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I’ve learned a lot from blogs, but I would love a “one-stop shop” resource as I try to create a daily rhythm that supports traditional foods.

  2. I am always looking for new delicious recipes full of nutrition.

  3. Mollie T says:

    I am hoping to learn more about incorporating kefir, fish and organ meats into our diet. I would also really love some guidance on a “good” sourdough bread

  4. Melisa Nielsen says:

    I just had a stroke a few weeks ago and while I was on the NT path just before it, I am very committed to it now. I would love this book to help me as I heal.

  5. Jennifer says:

    I love to cook and provide wholesome meals for my family. I am looking forward to learning the basis of kefir making and bone broths. I would also love to find some new tasty beget able recipies!

  6. Vicki Msyfield says:

    I’ve been hoping for this Cookbook and am delighted for the opportunity to win a copy! 😉
    I recently started making fermented beverages… Milk & Water Kefir, Kombucha, and Beet Kvass.
    I’d like to expand in to fermented foods, but frankly, as a Newbie, I can use all the help I can get. A recent look at the Table of Comments told me The Nourished Kitchen is just what I need.
    Thank you for this valuable offer! 😉

  7. I hope to learn some of your recipes!!

  8. Sarah S. says:

    Ideas for cooking seasonally, and learning more about traditional staples!

  9. Abigail Swan says:

    I would love to read this book as I have really been enjoying your facebook posts so I know there would be lots in it that I can coom and share with my friends and family. Thankyou 🙂

  10. Everything about this book has me excited to try new recipes. I’m just getting into the traditional foods/real foods lifestyle, after years of a very SAD eating style.
    I’ve been looking at this book for a while since it was released, and the cover alone inspired me to try NK’s preserved lemons recipe last week, and I can’t wait until they’re ready.

  11. Nadia Hassan says:

    I am hoping to become more savvy with organ meats and I sense that this book will help me!

  12. I’m hoping to learn more about kefir and sourdough bread. Thank you for the giveaway!

  13. I would like to incorporate fermented foods and organ meats into our meals.

  14. Anita L. says:

    New ideas are always welcome in my daily mission to feed my family healthy, tasty food.

  15. I need to learn more about what’s in season. This cook book sounds amazing!

  16. I cook almost all our meals at home and would love some new wholesome recipes to try.