{"url":"https://pine.blog/api/sites/44abc94d-d810-4dcf-94f6-2081bd7a15bb","id":"44abc94d-d810-4dcf-94f6-2081bd7a15bb","title":"Nourished Kitchen","description":"Reviving Traditional Foods","link":"https://nourishedkitchen.com","public":true,"username":null,"feed_directory_url":"https://pine.blog/sites/44abc94d-d810-4dcf-94f6-2081bd7a15bb","payments":null,"contact":null,"supports_webmentions":false,"type":"blog","image":"https://nourishedkitchen.com/wp-content/uploads/2023/02/cropped-logo-tree-512-32x32.png","special_source":null,"approximate_update_frequency":{"name":"monthly","description":"Monthly"},"total_recommendations":0,"recommended":false,"hostname":"nourishedkitchen.com","tags":[{"url":"https://pine.blog/api/tags/health","slug":"health","name":"Health and Fitness"}],"feeds":[{"id":"5f032a59-b764-4615-b398-110e49fde9cb","url":"https://pine.blog/api/feeds/5f032a59-b764-4615-b398-110e49fde9cb","default":false,"taxonomy":"unknown","feed_url":"https://nourishedkitchen.com/feed","title":"Nourished Kitchen","type":"rss","special_source":null,"approximate_update_frequency":{"name":"monthly","description":"Monthly"}},{"id":"fbd92a3f-f141-47f3-a270-2761b5bcafd3","url":"https://pine.blog/api/feeds/fbd92a3f-f141-47f3-a270-2761b5bcafd3","default":false,"taxonomy":"unknown","feed_url":"https://nourishedkitchen.com/comments/feed/","title":"Comments for Nourished Kitchen","type":"rss","special_source":null,"approximate_update_frequency":{"name":"daily","description":"Daily"}},{"id":"cb45272b-c947-4a48-8433-a0fa670d3ca5","url":"https://pine.blog/api/feeds/cb45272b-c947-4a48-8433-a0fa670d3ca5","default":true,"taxonomy":"unknown","feed_url":"http://feeds.feedburner.com/nourishedkitchen","title":"Nourished Kitchen","type":"rss","special_source":null,"approximate_update_frequency":{"name":"monthly","description":"Monthly"}}],"default_feed":{"id":"cb45272b-c947-4a48-8433-a0fa670d3ca5","url":"https://pine.blog/api/feeds/cb45272b-c947-4a48-8433-a0fa670d3ca5","default":true,"taxonomy":"unknown","feed_url":"http://feeds.feedburner.com/nourishedkitchen","title":"Nourished Kitchen","type":"rss","special_source":null,"approximate_update_frequency":{"name":"monthly","description":"Monthly"},"posts":[{"url":"https://pine.blog/api/posts/38361d67-d76e-4aa0-85ac-935a5859977b","author":{"name":"Nourished Kitchen","image":"https://nourishedkitchen.com/wp-content/uploads/2023/02/cropped-logo-tree-512-32x32.png"},"site":{"url":"https://pine.blog/api/sites/44abc94d-d810-4dcf-94f6-2081bd7a15bb","title":"Nourished Kitchen","link":"https://nourishedkitchen.com","image":"https://nourishedkitchen.com/wp-content/uploads/2023/02/cropped-logo-tree-512-32x32.png"},"feed":{"url":"https://pine.blog/api/feeds/cb45272b-c947-4a48-8433-a0fa670d3ca5","default":true,"feed_url":"http://feeds.feedburner.com/nourishedkitchen","title":"Nourished Kitchen","last_updated":"2024-03-29T08:51:11.352609Z","special_source":null},"id":"38361d67-d76e-4aa0-85ac-935a5859977b","external_link":null,"title":"Braised Wild Mushrooms with Garlic and Herbs","content":"Nourished Kitchen - Natural Whole Foods Recipes\nThis braised wild mushroom recipe is a riff on the Italian classic funghi al funghetto. You start by sautéing garlic and shallots in lots of olive oil and butter. Then, you add the mushrooms. Let it all simmer in a combination of white wine and broth. The result is delicious—savory, herbaceous, and robust.\nThe post Braised Wild Mushrooms with Garlic and Herbs appeared first on Nourished Kitchen.","short_content":"Nourished Kitchen - Natural Whole Foods Recipes\nThis braised wild mushroom recipe is a riff on the Italian classic funghi al funghetto. You start by sautéing garlic and shallots in lots of olive oil and butter. Then, you add the mushrooms. Let it all simmer in a combination of wh...","content_html":"
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis braised wild mushroom recipe is a riff on the Italian classic funghi al funghetto. You start by sautéing garlic and shallots in lots of olive oil and butter. Then, you add the mushrooms. Let it all simmer in a combination of white wine and broth. The result is delicious—savory, herbaceous, and robust.
\n\n\n\nJump to Recipe
\n\n\n\n\n\n\n\n\nBraising is an easy cooking technique. You start by sautéing the mushrooms in a mixture of butter and fat. Then, you let them simmer in broth and wine. The result is intensely flavorful.
\n\n\n\nMushrooms are packed with micronutrients, making this an especially healthy side dish.
\n\n\n\nIt takes about 30 minutes altogether, and you only need a single pan.
\n\n\n\n\n\nFor a dairy-free version, substitute additional olive oil for the butter.
\n\n\n\nSwitch the herbs. Toss chopped fresh rosemary into the pan instead of (or in addition to) thyme. One or two bay leaves tossed into the mushrooms when you add the broth add a delicious aroma.
\n\n\n\nRed wine works just as well as white in this recipe. It adds a more robust flavor.
\n\n\n\nFor a more intense mushroom flavor, use this medicinal mushroom broth instead of bone broth.
\n\n\n\nIf you prefer to cook without wine, add more broth and a squeeze of lemon juice.
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Join the Cooking Club\n\n\n\nStore any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pour the leftover mushroom mixture into a skillet set over low heat. Cover and warm until it reaches about 165 F.
\n\n\n\nYes! It's easy to freeze the leftovers. Just spoon them into an airtight container or a resealable plastic freezer bag. They'll keep in the freezer for up to 6 months. Thaw overnight in the fridge before you reheat them.
\n\n\n\nThis dish is best with fresh mushrooms. But, you can also use dried mushrooms for a portion of the recipe. I recommend starting with one ounce of dried mushrooms, which is roughly equivalent to ½ pound of fresh.
\n\n\n\nPlace the dried mushrooms in a medium bowl and then cover them with hot water. Allow them to rehydrate for 30 minutes. Then chop them and add them to the pan with the fresh mushrooms. You can add the soaking liquid to the pan as a substitute for some of the broth.
\nThe post Braised Wild Mushrooms with Garlic and Herbs appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis braised wild mushroom recipe is a riff on the Italian classic funghi al funghetto. You start by sautéing garlic and shallots in lots of olive oil and butter. Then, you add the mushrooms. Let it all simmer in a combination of whi...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nThis hibiscus kombucha is easy to make. The kombucha's vibrant red color and bracing acidity make it particularly delicious. It also has a delicate sweetness.
\n\n\n\nJump to Recipe | Key Ingredients | Tips | Variations | Recipe Questions
\n\n\n\n\n\n\n\nOnce you get tired of buying kombucha at the store, it's time to try your hand at making your own. Soon you'll be looking for new flavors, and this hibiscus kombucha is a great start.
\n\n\n\nGinger kombucha is a perennial favorite, and elderberry kombucha is wonderful for immune support, too. But this version, which uses a sweetened hibiscus tea during the second stage of fermentation, is well-loved in our house.
\n\n\n\n\nIf you're just getting started brewing kombucha, you'll need a SCOBY and some starter tea. If you're lucky, a kombucha-brewing friend might give you one.
\n\n\n\nIf not, buy a fresh, live SCOBY from a reputable source such as Kombucha Kamp or Cultures for Health. Some sites sell kombucha-making kits. They contain the SCOBY, starter tea, and loose-leaf black tea to get you started.
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Join the Cooking Club\n\n\n\n\nAdd fruit to the secondary ferment. Mash a handful of organic strawberries or raspberries into the steeping hibiscus tea. This technique will add a berry-like sweetness to your kombucha.
\n\n\n\nIf you don't want to add whole fruit, you can always mix in a little berry syrup and skip the additional sugar.
\n\n\n\nMany other herbs partner well with hibiscus. These include rose (both rose hips and rose petals), hawthorn, and ginger.
\n\n\n\nTry a different sweetener. For the health of your SCOBY, you need to stick to sugar during the first fermentation of kombucha. However, you can use just about any sweetener you like during the second fermentation stage. Honey and maple syrup make good choices, and fruit juices also work - especially apple juice.
\n\n\n\nMake it with Jun. To make jun kombucha, you use green tea and honey instead of black tea and sugar. As a result, jun tastes lighter with a pleasant honey-like sweetness similar to mead.
\n\n\n\n\nNo, but keep in mind a few considerations. The SCOBY, also called a kombucha mother, benefits from the tannins and caffeine in black tea. You can brew with different teas, as long as they're real tea (from the camelia sinensis plant). However, it may take time for the cultures in your SCOBY to adjust.
\n\n\n\nWhite tea, oolong tea, and even green tea work. You may need to make several consecutive batches before the live cultures adapt to the new tea.
\n\n\n\nYes. Sugar is the primary fuel for the bacteria and yeast in kombucha. They will die without a source of sugar (or other caloric sweetener), and you will not be able to make kombucha.
\n\n\n\nYes, but you'll need to increase the amount you use to ¾ cup. Remember that the variety used in tea (and in hibiscus kombucha) is hibiscus sabdariffa. The common variety that you find in gardens is hibiscus rosa-sinensis. Both are edible.
\n\n\n\nAs long as your kombucha smells good and tastes good (pleasantly sour), it should be safe. But, it's a smart idea to test your kombucha with a PH meter after the primary fermentation stage. Homemade kombucha should have a PH level of roughly 2.5 to 3.5.
\n\n\n\n\nThe post Hibiscus Kombucha appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis hibiscus kombucha is easy to make. The kombucha's vibrant red color and bracing acidity make it particularly delicious. It also has a delicate sweetness.
\n\n\n\nJump to Recipe | Key Ingredients | Tips | Variations | Recipe Questions
\n\n\n\n\n\n\n\nOnce...
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis wholesome bison chili makes for an easy weeknight dinner. The recipe features ground bison, black beans, and a blend of aromatic spices. Effortlessly cooked in the oven, this hearty chili provides a satisfying, delicious meal that's perfect for cold nights.
\n\n\n\nJump to Recipe | Ingredients | Tips | Variations | Questions | Reviews
\n\n\n\n\n\n\n\n\nWe like to serve bison chili on winter nights when cold weather gnaws at the door. I recommend ladling it into big bowls and serving it with sour cream, chopped fresh green onions, and chopped cilantro.
\n\n\n\nGrated cheddar cheese is a delicious accompaniment, and if you need more heat, you can add fermented hot sauce or sliced fresh or fermented jalapeños. Occasionally, I'll stir in a little fermented chili mash right at the end since it provides both heat and acidity.
\n\n\n\nI love to serve a fresh slaw or chopped vegetable salad on the side. This bell pepper salad goes well with chili, thanks to its sweet peppers and pops of citrus. This Cowboy Salad is also a good option.
\n\n\n\n\n \n\n Print\n\n\nIf you don't have ground bison, you can substitute just about any other ground meat. Red meat works best, including ground beef, elk, and venison. If you don't have ground red meat, you can also substitute ground chicken or turkey; however, you will need to add a little more fat to the recipe to compensate for the poultry's leanness.
\n\n\n\nPinto beans and kidney beans are excellent substitutes for black beans.
\n\n\n\nInstead of chipotle chilies, you can substitute green chilies, although you may wish to double the volume.
\n\n\n\nFor a bean-free chili, double the amount of bison meat and omit the black beans.
\n\n\n\nIf you don't have dried black beans, you can substitute 2 (15-ounce) cans of beans. Drain them in a colander and rinse them well before adding them to the pot.
\n\n\n\nIf you'd like to add more vegetables to the chili, stir diced sweet potatoes or butternut squash into chili as it cooks.
\n\n\n\nYou can use any chili powder you prefer if you do not have ancho or chipotle chili powders. These two, in combination, give particularly delicious depth to bison chili.
\n\n\n\n\nStore leftover bison chili in an airtight container in the fridge for up to 5 days. You can also freeze any leftovers in a tightly sealed, freezer-safe container for up to 6 months.
\n\n\n\nTransfer the chili to a medium saucepan, and then stir in a tablespoon or two of water. Warm it over medium-low heat until it reaches 165 F. To reheat frozen chili, allow the container to thaw in the fridge overnight before warming on the stove,
\n\n\n\nYes. If you want to make bison chili in a Crock Pot or other slow cooker, sauté the peppers, onions, and garlic together, and then brown the meat. Combine all the ingredients, including cooked beans, in the insert of your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
\n\n\n\nYes. Sauté the peppers, onions, and garlic together in olive oil, and then brown the meat. Transfer the meat mixture to the Instant Pot, the cooked beans, and all remaining ingredients. Only add a single cup of beef broth rather than two. Pressure cook for 90 minutes, allowing the pressure to release naturally for 10 minutes.
\nThe post Bison Chili appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis wholesome bison chili makes for an easy weeknight dinner. The recipe features ground bison, black beans, and a blend of aromatic spices. Effortlessly cooked in the oven, this hearty chili provides a satisfying, delicious meal th...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nWith its mild tart flavor and smooth, creamy texture, filmjölk is a fermented milk product from Sweden that's quickly becoming popular all over the world. Fortunately for you, it's easy to make, too.
\n\n\n\nJump to Recipe | What is it? | Key Ingredients | Tips | Questions
\n\n\n\n\n\n\n\nSwedish filmjölk is a cultured dairy product that dates to the Viking age. Simply translated, it means \"sour milk,\" but it's much more than that. Rather, it's a room-temperature yogurt with a smooth, buttery flavor and mild sour taste.
\n\n\n\nIt is made by fermenting cow's milk with a starter culture that contains specific strains of lactic acid bacteria. These beneficial bacteria also give it a slightly tart and thickened consistency. Consider it a traditional drinkable yogurt.
\n\n\n\nDespite dating back centuries, it's still popular in Nordic countries today, where it's often eaten for breakfast. It's a great alternative to traditional homemade yogurt because it's easy to make and requires no expensive equipment. You just mix the milk with a starter in your jar and wait.
\n\n\n\n\nTo make filmjolk, you only need a few simple ingredients: a quart of milk and a starter. That's it.
\n\n\n\nAs a traditional fermented milk product, you're unlikely to find filmjölk in grocery stores outside of northern Europe. So, you'll need to purchase an heirloom culture online unless you're lucky enough to receive one from a friend.
\n\n\n\nCultures for Health is a great source for probiotic cultures, especially mesophilic cultures, which tend to be harder to find.
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Join the Cooking Club\n\n\n\n \n\n Print\n\n\nFilmjölk is traditionally served at breakfast time with muesli, granola and fruit such as berries.
\n\n\n\nIts buttery flavor makes it an excellent partner to dark chocolate granola, and it's delicious served with fresh berries. It is less spoonable than regular yogurt and acts like a slightly thickened probiotic milk. In this way, it's a great addition to smoothies
\n\n\n\nIt partners well with fresh berries and is a delicious choice for a strawberry yogurt bowl or in yogurt panna cotta.
\n\n\n\nIf you're looking for something savory, it's a good alternative to kefir in this homemade kefir ranch dressing.
\n\n\n\n\nNo. You need to use regular milk. Dairy products are the primary ingredient in cultured dairy foods. Plant-based milk alternatives do not contain the proper ratio of fat, sugar, and protein to make an equivalent product. If you need a dairy-free option, try coconut yogurt.
\n\n\n\nYou can, but it's not recommended. The expansive variety of bacteria in raw milk will compete with the specific strains of bacteria in the starter culture. As a result, raw milk's native flora alter the texture and flavor of filmjölk over time. It's best to use pasteurized milk or to heat the milk to 180 F before culturing it.
\n\n\n\nKeep it in a tightly sealed container in the fridge for up to 2 weeks.
\n\n\n\nFilmjölk, like other homemade yogurts, will last for about 2 weeks in the fridge.
\n\n\n\nNo. Filmjölk starter culture contains several strains of lactobacillus bacteria, while kefir contains both strains of beneficial bacteria as well as yeast.
\n\n\n\nAdditionally, filmjölk is self-culturing, meaning that you can reserve a little from one batch to start the next batch. By contrast, milk kefir requires a SCOBY (symbiotic culture of bacteria and yeast) called kefir grains to culture properly.
\n\n\n\nFilmjölk tends to be thinner than yogurt, milder in flavor, and less sour. Additionally, you culture it at room temperature, whereas yogurt requires consistently elevated heat of about 110 F.
\nThe post Filmjölk appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nWith its mild tart flavor and smooth, creamy texture, filmjölk is a fermented milk product from Sweden that's quickly becoming popular all over the world. Fortunately for you, it's easy to make, too.
\n\n\n\nJump to
\n\n\n\n\n\n\n\nWhat is filmjölk?.Nourished Kitchen - Natural Whole Foods Recipes
\n\nCaraway sauerkraut is one of our favorite versions of the original. It's easy to make and a great recipe for supporting gut health.
\n\n\n\nJump to Recipe | What's in it? | Tips | Variations | Questions
\n\n\n\n\n\n\n\n\nWhile you can make awesome fermented foods with a lidded mason jar, it's helpful to have a few key pieces of equipment.
\n\n\n\nA glass jar with a fermentation seal or airlock is optimal since it allows the carbon dioxide that builds up during fermentation to escape while preventing the free exchange of air.
\n\n\n\nFor this reason, it's helpful in preventing mold growth and ensuring a healthy, safe ferment. If you make fermented foods often, purchasing dedicated fermentation kits is a smart choice.
\n\n\n\n\n\nIt's normal for sauerkraut to bubble. This indicates that fermentation is active, and you'll see more bubbles during the first few days of fermentation.
\n\n\n\nIt's also normal for the juice or brine to become cloudy. This happens during the middle stage of fermentation and indicates that lactobacillus bacteria are taking hold.
\n\n\n\n\nWith its pleasant salty notes and potent acidity, caraway sauerkraut is delicious served on top of hot dogs with plenty of mustard or on the side of roast pork.
\n\n\n\nYou can sauté some thinly sliced apples and onions in a skillet with a little bacon fat or olive oil, and then stir in the kraut until it's just warmed through. This version makes a delicious side dish.
\n\n\n\nI also like to slather homemade sourdough rye bread with a little herb cream cheese, then top it with thinly sliced ham and a little caraway kraut.
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Join the Cooking Club\n\n\n\n\nJuniper berries are a great addition. They lend a herbal, gin-like spice to caraway sauerkraut. Be careful to remove them before serving because while their flavor is delicious, the berries themselves are unpleasant to eat.
\n\n\n\nMixing in dill seed or chopped fresh dill is another option. Dill is in the same plant family as caraway seed, and their flavors marry well together.
\n\n\n\nKohlrabi and is an excellent addition to caraway sauerkraut. As a cruciferous vegetable, kohlrabi is in the same family as cabbage and ferments beautifully. It also tastes delicious with caraway seeds and is a popular vegetable commonly used in the cuisine of Northern and Eastern Europe.
\n\n\n\n\nFermentation is a long process. Unlike baking, where precise timing is critical to the dish's success, timing on fermented foods is largely subjective. Some people like younger kraut, and others like more mature kraut that is highly complex and acidic.
\n\n\n\nBegin tasting your sauerkraut at around the 3-week mark. It should smell pleasantly sour. It should taste salty, sour, and a little funky with distinct pops of caraway.
\n\n\n\nLike other fermented vegetables, caraway sauerkraut should be free from visible signs of mold. It should also taste and smell pleasant, if a little funky. If it tastes or smells putrid or \"off\" in any way, it's best to discard it and try again.
\n\n\n\nAdditionally, if you're concerned about food safety, you can always test your sauerkraut with a PH meter. It should read less than 4.5 on the PH scale, although this practice is largely considered unnecessary in most cases since sauerkraut achieves the proper acidity rather quickly. It just offers a little reassurance for new or nervous fermentation enthusiasts.
\n\n\n\nI strongly recommend that you buy the right equipment to make fermented foods, including fermentation jars or crocks, glass weights, and airlocks. The proper equipment makes a massive difference in the quality of your sauerkraut and other fermented vegetables.
\n\n\n\nIf you don't have the budget to invest in the right equipment, ferment your cabbage in a mason wide-mouth mason jar with a tight-fitting lid. Wedge a cabbage leaf inside the jar so that it keeps the sliced cabbage completely submerged in brine. This works in place of glass weights, although some people weigh their cabbage down with a ziplock bag filled with water.
\n\n\n\nCarbon dioxide builds up during fermentation and needs to escape, which is why I recommend airlocks. If you do not have one, burp the jar every day. You may need to burp it twice a day during the first few days of active fermentation. This allows the excess gas to escape.
\nThe post Caraway Sauerkraut appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nCaraway sauerkraut is one of our favorite versions of the original. It's easy to make and a great recipe for supporting gut health.
\n\n\n\nJump to Recipe | What's in it? | Tips | Variations | Questions
\n\n\n\n\n\n\n\n\nWhy this recipe works\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nWith its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.
\n\n\n\nJump to Recipe | Key Ingredients | Tips | Variations | Questions
\n\n\n\n\n\n\n\nRipe, red hot peppers come into season in late summer and early fall. They're perfect for making this intensely hot, garlicky fermented pepper mash.
\n\n\n\nIt's a favorite in our house and something I've made every year for nearly a decade - sorting through piles of fiery cherry bells, floral scotch bonnets, and everything in between. The best part? The mash will last for months in the fridge.
\n\n\n\n\nThe ingredients for most fermented vegetable recipes are straightforward and simple. For example, a good sauerkraut recipe needs only cabbage and salt. This pepper mash only needs three ingredients: hot peppers, garlic, and salt.
\n\n\n\nWhile you can make awesome fermented foods with a lidded mason jar, it's helpful to have a few key pieces of equipment.
\n\n\n\nA glass jar with a fermentation seal or airlock is optimal since it allows the carbon dioxide that builds up during fermentation to escape while preventing the free exchange of air.
\n\n\n\nFor this reason, it's helpful in preventing mold growth and ensuring a healthy, safe ferment. If you make fermented foods often, purchasing dedicated fermentation kits is a smart choice.
\n\n\n\n\nMany people use fermented pepper as a start for homemade hot sauce. However, I prefer to use whole peppers in our fermented hot sauce recipe.
\n\n\n\nInstead, I add the mash to stir-fries, stir it into soups, and serve it at the table as a sauce.
\n\n\n\nWhen we're feeling under the weather, I like to warm homemade bone broth in a saucepan with a little fresh garlic and then stir in the fermented chili mash right before serving it. It makes a delicious sipping broth and helps open the sinuses when you're feeling stuffed up.
\n\n\n\nIt's also delicious as an addition to vinaigrettes and salad dressings. Consider whisking a little pepper mash together with extra virgin olive oil, sherry vinegar (or apple cider vinegar), and a drizzle of honey for a delicious marinade or dressing.
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Join the Cooking Club\n\n\n\nTo speed up the fermentation process, you can add a starter to the pepper mash. A few tablespoons of brine from other fermented vegetables, such as sour pickles or fermented carrots, will introduce the right bacteria. You might find your mash is done faster.
\n\n\n\nConsider adding spices, fruits, and herbs once you've mastered the original recipe. I love mixing a little pineapple into our mash or adding a little fresh ginger or turmeric for variety. You can add them at the same time that you process all the other ingredients.
\n\n\n\nLime and orange are delicious additions to this mash. You can add both the juice and the finely grated peel, which gives pepper mash a lovely citrus note.
\n\n\n\n\nStore the finished product in a tightly sealed container in the fridge for up to 6 months.
\n\n\n\nYes. You can freeze fermented pepper mash. Keep in mind that freezing may damage some of the lactic acid bacteria (the good bacteria), so the mash may lose some of its probiotic power if you freeze it.
\n\n\n\nTo freeze pepper mash, transfer it to a freezer-safe container and then transfer it to the freezer for up to 6 months.
\n\n\n\nProperly fermented foods are safe to eat; however, they can be a bit intimidating for newcomers. It should smell spicy and pleasantly sour, so if it smells putrid, give the mash a miss.
\n\n\n\nAdditionally, its surface should be free from signs of mold, such as fuzzy spots. If you're still concerned, consider testing the mash's acidity with a PH strip. It should have a PH of 4.5 or less.
\n\n\n\nMany different types of salt are suitable for fermentation. They include minimally processed sea salt, mined salt (such as Himalayan or Redmond Real Salt), and pickling salt. I prefer sea salt as mined salt can leave sediment.
\n\n\n\nThe key is to use salt that is free from additives, such as anti-caking agents or potassium iodate.
\n\n\n\nFor proper and safe fermentation, you should use salt. In general, fermented foods benefit from about 2-3.5% salt. For peppers, a 3 to 3.5% brine seems to be the sweet spot for both flavor and effective, safe fermentation.
\n\n\n\nOccasionally, fermented peppers will taste bitter. Using ripe red peppers helps prevent bitterness, and so does removing the seeds. Stirring a little honey or other sweetener into the mash when it is finished can help counteract any bitterness. So does adding additional acid, whether from vinegar, lime, or lemon juice.
\n\n\n\nSometimes, a thin white film develops during fermentation. It is Kahm yeast and is harmless. Your pepper mash is still safe to eat, but it may taste a little bitter. You can spoon the film off the top of the ferment, but it will continue to grow until you transfer the mash to the fridge.
\n\n\n\nTo prevent Kahm yeast from developing, seal your jar and shake it daily to agitate the mash. This same technique also helps prevent mold growth.
\nThe post Fermented Pepper Mash appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nWith its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.
\n\n\n\nJump to Recipe | Key Ingredients | Tips | Variations |...
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\n\nMade with heirloom grains, molasses, plenty of butter, and two types of ginger, this einkorn gingerbread is a favorite wintertime treat. It's easy to make for newcomers to baking with ancient grains. Just mix the batter, pour, and bake.
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\n\n\n\n\n\n\n\nA favorite on our winter table, this recipe makes an old-fashioned gingerbread cake. It is deliciously moist and light, with an intense gingery flavor touched by other favorite cold-weather spices.
\n\n\n\nEinkorn's soft texture and rich flavor make it the perfect foundation for gingerbread, and a pop of candied ginger adds a pleasant surprise.
\n\n\n\n\nEinkorn flour is a specialty flour and is widely available at many natural foods stores. Jovial Foods is our favorite brand, and you will likely find the best price on Azure Standard. You can buy it in bulk at great prices.
\n\n\n\n\nConsider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.
\n\n\n\nAt the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail or hot mulled cider, although a hot cup of coffee or tea works fine.
\n\n\n\nYou can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies, Einkorn Cookies, or even a Maple Pecan Pie.
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Join the Cooking Club\n\n\n\nUse powdered ginger if you don't have fresh. 1 ½ teaspoons is a good starting point.
\n\n\n\nAdd more spices. Allspice, coriander, and nutmeg are also delicious additions to einkorn gingerbread. If you adjust the spices, keep the total amount to about 1 tablespoon (3 teaspoons), or their flavor may overpower the cake.
\n\n\n\nAdd dried fruit in addition to the candied ginger. Dried apricots and golden raisins also taste delicious when you fold them into the batter. Keep any additional fruit to about ¼ cup total.
\n\n\n\nAdd nuts to the batter. Walnuts are an excellent companion to ginger and other sweet spices. Folding ¼ cup chopped walnuts or pecans into the batter adds a pleasant texture to the cake.
\n\n\n\nIf you don't have whole, unrefined cane sugar, you can substitute dark brown sugar, maple sugar, or coconut sugar.
\n\n\n\nSorghum syrup is a delicious alternative to light molasses in this recipe. You could also substitute ¼ cup maple syrup for the molasses, but you may need to cut down on the amount of sugar in the recipe as maple syrup is much sweeter than molasses.
\n\n\n\nUse whole grain einkorn flour for a portion of the all-purpose flour in this recipe. Whole grains are delicious and give baked goods depth, but they can also make them dense. I recommend substituting no more than 1 cup of einkorn flour with whole-grain flour.
\n\n\n\n\nYou can store the gingerbread in an airtight container or wrapped in plastic wrap for up to 3 days at room temperature.
\n\n\n\nYes. Cool the cake completely, and then wrap it tightly with plastic wrap. Transfer it to a resealable plastic freezer bag and store it in the freezer for up to 3 months.
\n\n\n\nNo. Einkorn is an ancient variety of wheat, and it has a different gluten structure than regular flour. While its gluten is weaker than conventional wheat, it is still present.
\n\n\n\nMany people with gluten sensitivity or gluten intolerance find that they handle einkorn well; however, it is not safe for people with celiac disease.
\nThe post Einkorn Gingerbread appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nMade with heirloom grains, molasses, plenty of butter, and two types of ginger, this einkorn gingerbread is a favorite wintertime treat. It's easy to make for newcomers to baking with ancient grains. Just mix the batter, pour, and ba...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nThis simple blended soup of creamy white beans, broth, and herbs makes for a delicious, cozy meal on a chilly day. This white bean soup recipe is both deeply nourishing and easy to make. You probably have most of the ingredients in your pantry right now.
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\n\n\n\n\n\n\nWhen cold weather hits, you might crave a big pot of soup. This hearty soup recipe is a great option. It has notes of rosemary and sage and is touched with just the right amount of garlic for a comforting soup that's both easy to make and nutritious.
\n\n\n\n\nServe this creamy white bean soup with a hunk of crusty bread. We're partial to this no-knead sourdough bread, which is easy to make and nutritious. Or, for variety, you might try it with a robust rosemary sourdough bread instead.
\n\n\n\nIf you don't want to make bread, you can also serve the soup with homemade croutons or even homemade crackers.
\n\n\n\nSince the soup is starchy, it's a good idea to serve a light salad with the meal, too. The greens and vegetables will lighten up the meal, and the acidity from any dressing or vinaigrette will bring balance to the earthy, starchy qualities of the soup.
\n\n\n\nIn spring, we favor this Dandelion Salad recipe, which has a garlicky vinaigrette. You can also try it with an herb salad. A radicchio salad is a nice choice for autumn, while this cherry tomato salad works well in the summer months when tomatoes are at their peak.
\n\n\n\n\n \n\n Print\n\n\nIf you're looking for more comforting cold-weather soup recipes, try this wild mushroom soup or this wholesome lentil stew.
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Join the Cooking Club\n\n\n\nTo make the recipe using dry beans, soak 1 cup of dry white beans in a large bowl of hot water. Add a pinch of baking soda and salt to the overnight soak. The next day, drain and rinse the beans and then cook them until tender - about 40 minutes on the stove or 9 minutes in an electric pressure cooker.
\n\n\n\nAdd fresh greens to the soup at the very end of cooking. We're partial to Tuscan kale, as in this white bean and kale soup recipe. But you can also add baby spinach or chopped collard greens.
\n\n\n\nFor more protein, consider adding hot Italian sausage. Remove it from the casing and brown it in a little olive oil before adding the aromatics to the soup pot.
\n\n\n\nChopped leftover ham is a great substitute for the bacon in this recipe.
\n\n\n\nIf you need a version without wine, consider substituting additional broth and a squeeze of fresh lemon.
\n\n\n\nUse dried herbs instead of fresh herbs, although they're less aromatic. Use 1 teaspoon dried rosemary, 2 dried bay leaves, and 2 teaspoons dried sage. Alternatively, you can use 1 tablespoon Italian seasoning.
\n\n\n\n\nWe favor cannellini beans in this recipe. They're a Tuscan bean common in Northern Italian cooking. But a variety of white beans work in this recipe, too. You could try it with Great Northern beans, navy beans, or even Royal Corona beans.
\n\n\n\nStore the leftover soup in an airtight container in the fridge for up to 5 days. To reheat the soup, pour it into a saucepan and warm it over medium-low heat until it reaches a temperature of 165 F.
\n\n\n\nYes. White bean soup freezes well. Just let it cool to room temperature, then transfer it to a freezer-safe container (allowing at least 2 inches of headspace) and freeze for up to 6 months.
\n\n\n\nTo reheat the soup, allow it to thaw in the fridge overnight. Then, pour it into a saucepan and warm it over medium-low heat until it reaches 165 F.
\nThe post White Bean Soup appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis simple blended soup of creamy white beans, broth, and herbs makes for a delicious, cozy meal on a chilly day. This white bean soup recipe is both deeply nourishing and easy to make. You probably have most of the ingredients in y...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nThese einkorn pancakes are a must-make for anyone interested in heritage cooking or working with ancient grains. They have a deep, rich flavor and a beautiful golden hue. Plus, it takes less than 10 minutes to whip up the batter.
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\n\n\n\n\n\n\n\nIt's fun to experiment with different flours, and these einkorn pancakes are a surefire favorite. They have a rich flavor, touched with a note of tartness thanks to the addition of buttermilk.
\n\n\n\nThe pancakes are easy to make, and they freeze well. Use this as a foundational recipe, and once you have the hang of making them, you'll find you can easily adjust the recipe to include your favorite seasonal fruits or other mix-ins.
\n\n\n\n\nEinkorn flour is a specialty flour and is widely available at many natural foods stores. Jovial Foods is our favorite brand, and you will likely find the best price on Azure Standard. You can buy it in bulk at great prices.
\n\n\n\n\nA large, stainless steel mixing bowl is helpful for mixing all the ingredients. You can do this by hand with a wooden spoon, or with an electric mixer. A well-seasoned cast iron skillet, a ceramic nonstick skillet, or an electric griddle are excellent choices for cooking the pancakes.
\n\n\n\nEinkorn pancakes are delicious when served just like any other pancake. We're partial to topping them with fresh fruits, such as berries in the summer, apples and pears in the cold months, and bananas year-round.
\n\n\n\nHomemade yogurt is an excellent choice, as is freshly whipped cream. If you're dairy-free, homemade coconut yogurt is a good option.
\n\n\n\nFor sweetness, you can drizzle a little maple syrup or raw honey over the pancakes. As an alternative, homemade fruit syrups are a good choice, too. We're even fond of hibiscus syrup on ours.
\n\n\n\n\n \n\n Print\n\n\nOther nourishing breakfast recipes include a fresh herb frittata, plum clafoutis, and sourdough bagels topped with homemade cream cheese and salmon lox.
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Join the Cooking Club\n\n\n\nIf you don't have buttermilk, substitute 1 cup of homemade yogurt, raw milk yogurt, or kefir. You can also substitute regular milk in this recipe and add 1 tablespoon of fresh lemon juice to the batter.
\n\n\n\nFor whole-grain einkorn pancakes, substitute half of the all-purpose flour for whole-grain einkorn flour.
\n\n\n\nFor a dairy-free version, substitute light coconut milk for the buttermilk and add 1 tablespoon of lemon juice. Substitute a little coconut oil, or a combination of coconut and olive oil, for the melted butter.
\n\n\n\nDrop fresh blueberries into the batter as the pancakes cook to make blueberry einkorn pancakes.
\n\n\n\nConsider adding chocolate chips to the batter.
\n\n\n\nFor sweeter pancakes, stir a tablespoon of coconut sugar, honey, or unrefined cane sugar into the batter.
\n\n\n\nFor fluffy pancakes, separate the egg whites from the yolks. Beat the yolks into the pancake batter, and then whip the whites separately. Gently fold the whites into the batter, and cook on a hot griddle or frying pan.
\n\n\n\nAdd sourdough discard for a riff on sourdough pancakes.
\n\n\n\n\nStore any extra pancakes in an airtight container in the fridge for up to 3 days. Warm them in a frying pan over medium heat for 2 to 3 minutes until warmed through.
\n\n\n\nYes. Place the pancakes in a freezer-safe, resealable plastic bag. As you put the pancakes into the bag, separate them with a square of parchment paper to prevent sticking.
\n\n\n\nReheat frozen einkorn pancakes in a 325 F degree oven until warmed through, about 6 to 7 minutes. Take care to prevent them from drying out.
\nThe post Einkorn Pancakes appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThese einkorn pancakes are a must-make for anyone interested in heritage cooking or working with ancient grains. They have a deep, rich flavor and a beautiful golden hue. Plus, it takes less than 10 minutes to whip up the batter.
\n\n\n\nJum...
Nourished Kitchen - Natural Whole Foods Recipes
\n\nWhen late summer's fresh plums are abundant and ripe, make this plum clafoutis recipe. It's a charming, simple dessert of juicy plums nestled in a custard-like batter spiked with brandy. It's also easy to make and will be a fast favorite in your household.
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\n\n\n\n\n\n\n\nA clafoutis is a fruit dish from the Limousin region of France that's traditionally made with fresh cherries. You nestle fresh fruit in an eggy, custard-like batter and let it bake. The result is a sweet, delicate, classic French dessert that's similar to both Dutch baby pancakes and another French classic - flaugnarde.
\n\n\n\nFor this version, we skip the cherries and use sweet plums instead, making a soft and custard-like plum cake that's delicate and delicious. The end result is a simple plum dessert that's softly sweet and vibrant with the bright flavor of summer.
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Join the Cooking Club\n\n\n\nTry an almond-scented plum clafoutis by substituting amaretto for the brandy and adding up to ¼ cup almond flour to the egg mixture. A little almond extract is delicious in this recipe, too.
\n\n\n\nIf you don't wish to use brandy, consider using vanilla extract instead. Vanilla is a delicious companion to fresh plums.
\n\n\n\nLemon zest can be a nice addition to the batter. It's bright, citric notes work well with plums. If you add lemon zest, consider swapping the brandy for orange-flavored liqueur or add a spoonful of orange flower water.
\n\n\n\nYou can easily substitute many other fresh fruits for the plums in this recipe. Berries and other stone fruits work well. Adding sweet black cherries will give you something similar to a classic cherry clafoutis. Roasted pears work well in the autumn.
\n\n\n\nConsider making individual portions by nestling half a plum in a small buttered ramekin and then pouring the batter over it. Since smaller dishes will heat more rapidly, consider baking them in a water bath. It's the best way to ensure an even texture.
\n\n\n\n\nYou can store any leftovers in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
\n\n\n\nWhile you can freeze a clafoutis, freezing changes its
\n\n\n\nYou should use an ovenproof dish. It can be a cast-iron skillet, a ceramic baking dish, a tart pan, or a pie dish. I prefer to bake them in a 1 ½-quart ceramic baking dish,
\n\n\n\nJust about any variety of plum will work in this recipe, as long as it is sweet, ripe, and still a bit firm. Black plums are my favorite, but Italian prune plums work well, too.
\n\n\n\nWhile you can prick a cake with the tines of a fork to see if it's ready, a clafoutis is a little different. Since clafoutis is a custard-like cake, its center will still wobble and appear to be slightly lightly liquid when it is finished.
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Nourished Kitchen - Natural Whole Foods Recipes
\n\nWhen late summer's fresh plums are abundant and ripe, make this plum clafoutis recipe. It's a charming, simple dessert of juicy plums nestled in a custard-like batter spiked with brandy. It's also easy to make and will be a fast favo...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nWhen your local farmers market is brimming with ripe tomatoes, make this fermented salsa recipe. It's an easy recipe brimming with live cultures and is a delicious way to load up on your good microbes.
\n\n\n\nPlenty of fresh cilantro and just the right amount of chili peppers give this salsa a vibrant flavor, and it'll quickly become your favorite summer salsa.
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\n\n\n\n\n\n\n\nFermented salsa is popular among fermentation enthusiasts. It joins the ranks along with homemade sauerkraut, kimchi, sour pickles, and other favorite fermented vegetable recipes.
\n\n\n\nYou prepare a fresh salsa and then allow it to ferment by adding a starter culture, such as sauerkraut juice or fresh whey, or through natural, wild fermentation methods. The result is a slightly sour, complexly flavored salsa that’s teeming with good-for-your-gut beneficial bacteria.
\n\n\n\nYou’ll use a basic pico de gallo made with tomatoes, onion, fresh jalapenos, and cilantro as your base. It’s easy to make and an excellent foundational recipe you can tweak according to your personal taste.
\n\n\n\nFermented salsa ferments quickly and only needs a couple of days on your countertop, unlike sauerkraut, which typically requires several weeks to months to ferment properly.
\n\n\n\nProbiotic foods, like this salsa, are an excellent source of good bacteria. Researchers consider them to be functional foods, meaning your body gets plenty of health benefits beyond nutrition alone - especially for gut health and your immune system.
\n\n\n\nIt tastes amazing - like a regular salsa amplified with plenty of acidity and salt. The result is a probiotic powerhouse with a robust, complex flavor.
\n\n\n\nFermentation is an excellent way to preserve the harvest. So if you have an excess bounty of fresh tomatoes from the garden, you can minimize food waste. Fermenting your homemade salsa is a great way to increase its shelf-life and preserve it for a long time.
\n\n\n\nThe ingredients for fermented salsa are similar to those for any regular salsa. You’ll need tomatoes, onion, chilis, and similar ingredients. The difference is that, for a fermented version, you’ll likely use a touch more salt and may use a starter culture to speed up fermentation if you like.
\n\n\n\nIn addition to salsa ingredients, you’ll need a few fermentation supplies, such as jars and lids. Further, specialized equipment such as airlocks and glass weights improve your fermented foods by minimizing the risk of contamination by mold or bad bacteria.
\n\n\n\nServe it just as you would your favorite salsa. Its vibrant, tangy flavor makes the salsa the perfect accompaniment to tortilla chips. Or try a spoonful on your fish tacos, taco salads, or added to a burrito. In addition, I like to fold it into scrambled eggs in the morning or add it to homemade chili as well.
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Join the Cooking Club\n\n\n\nSince fermented salsa is a quick ferment, it’s a good idea to use a starter culture. Starter cultures already contain plenty of live, active bacteria, and they can kickstart the fermentation process safely. Appropriate starters for this recipe include the brine from other fermented vegetables, such as pickles, sauerkraut, and kimchi.
\n\n\n\nYou may also use a commercial starter if you prefer. Commercial starters are probiotic powders that are designed for fermentation.
\n\n\n\nAlternatively, you can use the wild fermentation method, which relies solely on the good bacteria already present in your kitchen and on your vegetables. If so, you may find that your salsa takes a little longer before it’s ready
\n\n\n\n\nIf you prefer a particularly spicy salsa, consider adding Scotch bonnets, aji amarillo peppers, or even a Carolina reaper. Cherry peppers are also delish, as are fresno peppers.
\n\n\n\nIt’s okay to add spices, too. Cumin and coriander are both delicious in salsa, and you can add a teaspoon of either to the salsa when you add the salt.
\n\n\n\nTomatillos make a nice substitute for tomatoes. You might even want to give this fermented salsa verde recipe a try.
\n\n\n\nPineapple, mango, and other fruit can replace the tomatoes in this recipe. They may ferment even faster than tomatoes, thanks to their sugar content.
\n\n\n\nIf you prefer salsa with a finer, less chunky consistency, consider chopping all your ingredients in a food processor.
\n\n\n\nStore the salsa in a tightly sealed container in the fridge or root cellar for up to 2 months.
\n\n\n\nYes. This salsa freezes well; however, freezing may damage some of the probiotics.
\n\n\n\nIf you use an airlock or lid designed for fermentation, you do not need to burp the jar. If you use a plain mason jar with a plain lid or a jar with a clamped lid, you will need to burp the jar twice daily, especially at the peak of fermentation.
\n\n\n\nFermentation jars, seals, weights, and airlocks are extremely helpful in preparing fermented foods safely. If you do not have the appropriate equipment, there's an easy way to manage. Put the salsa in a mason jar. Shake the jar every day, as it helps prevent mold formation. You also need to burp the jar twice daily to allow excess gas to escape.
\n\n\n\nI recommend any minimally processed and additive-free salt, such as sea salt or Real Salt. Iodized salt may leave a faint, metallic flavor to the salsa.
\n\n\n\nNo, it's not necessary. There is also some concern among food safety experts that adding olive oil as a surface barrier to ferments may put you at risk for botulism. While this is a concern among some fermentation experts, there is no documented case that would create cause for concern. Still, the practice is unnecessary with the right equipment and technique, so it's best to leave it out.
\nThe post Fermented Salsa appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nWhen your local farmers market is brimming with ripe tomatoes, make this fermented salsa recipe. It's an easy recipe brimming with live cultures and is a delicious way to load up on your good microbes.
\n\n\n\nPlenty of fresh cilantro and ju...
\n\n\n\nNourished Kitchen - Natural Whole Foods Recipes
\n\nIn recent years, the air fryer has taken the culinary world by storm, promising healthier and crispy results without the need for excessive oil. With its growing popularity, it's natural to wonder: Is an air fryer worth it?
\n\n\n\nJump to What is it? | How do they work? | What can you cook? | Pros | Cons | Are air fryers worth it?
\n\n\n\nAn air fryer is a countertop kitchen appliance that cooks your food rapidly using circulating hot air. It's like a small convection oven that sits on your kitchen counter.
\n\n\n\nAir Fryers use the same principles that convection ovens do. They rely on hot, circulating air to cook food. As a result, foods are crispy on the outside while being tender and moist on the inside. Additionally, air fryers cook foods more quickly than conventional ovens, resulting in shorter cook times.
\n\n\n\nSince air fryers rely on circulating hot air rather than hot oil, they use considerably less fat than a traditional fryer. In addition to preparing air-fried versions of traditionally fried foods, such as french fries, you can also cook a wide variety of other foods as well.
\n\n\n\nWe've tried both the Philips Air Fryer and the Paris Rhone Air Fryer Toaster Oven. The Paris Rhone Air Fryer is, by far, a better value with more diverse applications than the one by Philips. It's a very affordable option.
Check the Price on Amazon\n\n\n\nAir Fryers have a cult following with whole websites and cookbooks dedicated to their use. They're immensely popular, and air fryer devotees seem to love them.
\n\n\n\nWhile air fryers are a few drawbacks to their use, too. So, when you're asking yourself whether air fryers are worth it, you might want to keep these drawbacks in mind.
\n\n\n\nAfter owning two air fryers, I can say you don't need one. Not really. There's nothing you can cook in an air fryer that you can't already cook in your oven (or toaster oven if you, like most Americans, already have one).
\n\n\n\nAnd that's my biggest concern with air fryers. While they're popular and novel, they don't really solve a problem, innovate home cooking, or do anything special. Further, their small capacity means it's harder to enjoy their benefits when cooking for families or dinner guests.
\n\n\n\nIf you're cooking for one or two and have enough counter space to accommodate an air fryer, it might be worth it. Air fryers are a great choice for people who cook small, single-serving meals and want fast cooking with minimal cleanup.
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Nourished Kitchen - Natural Whole Foods Recipes
\n\nIn recent years, the air fryer has taken the culinary world by storm, promising healthier and crispy results without the need for excessive oil. With its growing popularity, it's natural to wonder: Is an air fryer worth it?
\n\n\n\nJump to Wh...
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\n\nThis mulberry syrup recipe is perfect for using up all your late-spring berries. It has a ruby-red color and a vibrant flavor. It’s delicious, drizzled over yogurt or swirled into your favorite cocktail.
\n\n\n\nJump to Recipe | What is it? | Ingredient Notes | How to Make It | Tips | Variations | Questions
\n\n\n\n\n\n\n\nMulberries are the long, dark purple berry of the mulberry (Morus spp.) tree. They’re rich in antioxidants, vitamins, and fiber.
\n\n\n\nMulberry season is brief, lasting only a few weeks during late spring. You may be able to find the berries at farmers' markets and specialty grocers if you don't grow them yourself. Look for these items during late spring or early summer.
\n\n\n\nMulberry syrup is the sweet syrup made by cooking fresh mulberries with sugar and water. It has a sweet, delicate quality and a dark purple color. Like cherry cordial, the syrup is concentrated, so a little goes a long way.
\n\n\n\nAs for any fruit syrup, the ingredients for mulberry syrup are simple and straightforward. You’ll need mulberries, sugar, and water. In addition, you can also add various herbs or spices for flavor.
\n\n\n\nThis recipe uses Cabernet Port Vinegar from Acid League - it has the robust flavor of red wine vinegar with notes of chocolate, cherry, and dried fruit. It's also an unfiltered, raw vinegar for a boost of nutrition.
>> Order it online here\n\n\n\nThere are three basic steps to making mulberry syrup. The first is to cook the ingredients together to form the syrup. Next, you’ll strain it, and finally, you’ll transfer it to a bottle to store the syrup. It will keep for about a month.
\n\n\n\nMaking mulberry syrup only requires a few steps and one saucepan. Here are some tips to keep in mind:
\n\n\n\nI love to swirl mulberry syrup into homemade yogurt for breakfast. You can also drizzle it over vanilla ice cream, too.
\n\n\n\nIn Southwest Asia, mulberry syrup is mixed with water and ice for a simple summer drink. It also tastes delicious stirred into iced tea. Or, consider adding a few tablespoons of mulberry syrup to your favorite cocktail instead of simple syrup.
\n\n\n\nSubstitute an equal amount of minimally processed whole cane sugar for the granulated sugar. You can also use coconut sugar and palm sugar.
\n\n\n\nUse a mix of berries, such as mulberries, strawberries, and raspberries.
\n\n\n\nAdd a split vanilla bean to the saucepan along with the sugar, mulberries, and water.
\n\n\n\nA tablespoon or two of cacao nibs can bring out the flavor of the berries, too. Add the cacao to the saucepan at the same time that you add the berries, sugar, and water.
\n\n\n\nSkip the red wine vinegar and add a tablespoon of lemon juice instead.
\n\n\n\nStore mulberry syrup in a tightly sealed bottle in the fridge for about 1 month.
\n\n\n\nYes, you can freeze mulberry syrup. Freeze it in a tightly sealed container, allowing at least 2 inches of head space, for up to 6 months.
\n\n\n\nNo, I don’t recommend it. Granulated sugar has a clean sweetness that allows the flavor of mulberries to come through. Honey and maple syrup are both strong-tasting sweeteners that will mask the flavor of the mulberries.
\n\n\n\nThe liquid ratio will change if you use a liquid sweetener instead of a dry one, such as sugar. Remember, you’re using very little of the syrup when you prepare a dish or a drink.
\n\n\n\n\nIn addition to making mulberry syrup, you can also add mulberries to baked goods. Mulberry muffins are a delicious option.
\n\n\n\nLike most berries, they also pair well with cream. Mulberry ice cream is a great choice when you have too many.
\n\nThe post Mulberry Syrup appeared first on Nourished Kitchen.
Nourished Kitchen - Natural Whole Foods Recipes
\n\nThis mulberry syrup recipe is perfect for using up all your late-spring berries. It has a ruby-red color and a vibrant flavor. It’s delicious, drizzled over yogurt or swirled into your favorite cocktail.
\n\n\n\nJump to
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\n\nInstead of throwing away your carrot tops, make carrot top pesto. It’s an easy recipe that comes together in only a few minutes. And it’s a great way to minimize food waste and use every scrap in your kitchen.
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\n\n\n\n\n\n\n\nIn this version of pesto, you’ll skip the basil and other herbs in favor of frilly, feathery carrot greens. Blended with olive oil, garlic, walnuts, and a little parmesan cheese, they make a fantastic alternative to traditional Basil Pesto.
\n\n\n\nSome of our other favorite alternatives to Basil Pesto include mustard green pesto and this garlic scape pesto recipe.
\n\n\n\nTraditionally, pesto is made with herbs and olive oil, although there’s a delicious version from Modena, Italy, that’s made with cured pork fat and rosemary.
\n\n\n\nIn addition to herbs and oil, you’ll often find nuts or seeds and sometimes parmesan cheese in most recipes. Occasionally, cooks will add a bit of lemon juice which lends a little brightness to the fresh herbs.
\n\n\n\nMaking pesto is easy and straightforward. You chop your ingredients, pulse them in a food processor and then add olive oil and pulse again. A little bit of sea salt or a squeeze of lemon, stirred in at the very end can help balance the flavor if you need. While making carrot top pesto is easy, there are a few things to pay attention to.
\n\n\n\nCarrot Top Pesto is delicious drizzled over roasted carrots, or served as a dip for fresh carrots and other vegetables.
\n\n\n\nConsider spreading it on a slice of your favorite sourdough bread instead of mayonnaise for a veggie-packed sandwich.
\n\n\n\nYou can also swirl a dollop into hot pasta or toss some roasted potatoes in the pesto.
\n\n\n\nVibrant Botanicals is our gorgeous botanically-focused cookbook that guides you through simple herbal recipes like this one. Order it online or through your local bookshop.
Check out the Book Here\n\n\n\nSubstitute chopped fresh parsley or basil for some of the carrot tops.
\n\n\n\nPine nuts or pecans are delicious in this pesto in place of walnuts. You can also use pumpkin or sunflower seeds, too.
\n\n\n\nPecorino Romano cheese makes a nice alternative to parmesan cheese. Or you can skip the cheese altogether if you prefer a dairy-free carrot top pesto.
\n\n\n\n\nJust as you can make carrot top pesto, there are other ways you can use up leftover carrot leaves. Consider adding them to a salad such as this roasted carrot and white bean salad or this version made with carrot tops and chickpeas. They also make an excellent chimichurri sauce, perfect for drizzling over sous vide flank steak.
\n\n\n\n\nYes. While carrots have some toxic look-alikes, carrot tops are completely edible. They’re also super nutritious and a great source of antioxidants, vitamin K, fiber, and minerals such as calcium.
\n\n\n\nSpoon the pesto into a small jar, and then cover with olive oil. Seal the jar tightly, and store it in the fridge for up to 5 days.
\n\n\n\nCarrot top pesto will last in the fridge for about 5 days and you can store it in the freezer for up to 6 months.
\n\n\n\nYes. Spoon the pesto into a small jar, allowing at least 1 inch of headspace. Seal the jar tightly, and then freeze for up to 6 months.
\n\n\n\nYes, you can make this pesto recipe in a blender. You may need to work in batches.
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\n\nInstead of throwing away your carrot tops, make carrot top pesto. It’s an easy recipe that comes together in only a few minutes. And it’s a great way to minimize food waste and use every scrap in your kitchen.
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\n\nParsley, watercress, and chives shine in this easy and versatile herb salad recipe. Dress the salad with an intense, garlicky vinaigrette for a simple, healthy side dish.
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\n\n\n\n\n\n\n\nAn herb salad is a salad made from fresh, leafy green herbs. It can include parsley, cilantro, watercress, mint, basil, chervil, or dill. And just about any fragrant leafy herb works in this recipe. The herbs you use depends on the season.
\n\n\n\nOccasionally edible flowers, such as chive blossoms or violets, are also added to the salad. Some cooks add the herbs to a bed of other leafy greens, such as lettuce, arugula, or bitter greens. The salad is typically served with a vinaigrette.
\n\n\n\nIn this herb salad recipe, we use a base of dandelion greens and watercress and add fresh parsley, chives, and chervil. However, you can add just about any herbs you like and have on hand. A garlicky vinaigrette works well to dress the salad.
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\n\n\n\nGraza offers single-origin, hand-harvested olive oil from Spain that's perfect for this recipe. They offer buttery, lightly flavored olive oil for sautéing and a more robust green oil for drizzling as a finishing oil.
Making any salad should be straightforward. There’s plenty of latitude for experimentation and substitutions. But, there are a few things to keep in mind when you make an herb salad.
\n\n\n\nI like to serve this herb salad with crunchy sourdough croutons and thinly sliced grilled chicken.
\n\n\n\nIt's also delicious served with a spring-inspired soup. Carrot leek soup. If you're looking for a more substantial soup-and-salad meal, make this salmon chowder recipe or give this potato leek soup with bacon a try.
\n\n\n\nVibrant Botanicals is our gorgeous botanically-focused cookbook that guides you through simple herbal recipes like this one. Order it online or through your local bookshop.
Check out the Book Here\n\n\n\nMeyer lemon is in season during the spring, and it works well with fresh herbs. Substitute one minced shallot for the garlic, and then squeeze lemon juice into a small jar in place of the vinegar. Add the mustard and olive oil, shake, and serve.
\n\n\n\nGarlic scapes are an excellent stand-in for the garlic cloves in this recipe. You’ll find them at the farmer’s market during spring. You can also mix them with basil and parsley to make an excellent garlic scape pesto recipe that freezes well.
\n\n\n\nDandelion greens may be too bitter. If this is the case, try butter lettuce or add watercress to the recipe. This will add more flavor to the dish.
\n\n\n\nAdd other herbs liberally depending on what’s in season and what you like. Cilantro, mint, borage, chive blossoms, fennel fronds, and even fresh dill are delicious added to the salad. Just keep the total volume of herbs to about 5 to 6 cups to serve four people.
\n\n\n\nYou should serve this salad immediately after making it and discard the leftovers. The herbs will wilt and become soggy when stored in the fridge.
\n\n\n\nYou can keep extra vinaigrette in a tightly sealed container in the fridge for up to 2 weeks. Just let it come to room temperature and give it a good shake before using it.
\n\n\n\nLook for tender, young, leafy herbs. Cilantro, fennel fronds, dandelion, basil, parsley, tarragon, and chervil work well. In contrast, woody herbs such as thyme, rosemary, lavender, and sweet bay are too tough for salads.
\n\n\n\nYou can find most herbs in well-stocked grocery stores year-round. Seasonally, they’re available at the farmer’s market.
\n\n\n\nForaging for wild herbs, such as dandelion greens, is an additional option. When foraging, safety is important. Be sure to check local laws and respect private property. Additionally, avoid dandelions growing close to roadways or in fields that have been sprayed.
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\n\nParsley, watercress, and chives shine in this easy and versatile herb salad recipe. Dress the salad with an intense, garlicky vinaigrette for a simple, healthy side dish.
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\n\nMake this risotto primavera recipe in the spring. It’s the perfect use for all those fresh, seasonal springtime vegetables. Tender asparagus, plump peas, and plenty of fresh herbs make bring an element of brightness to this easy recipe.
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\n\n\n\n\n\n\n\nRisotto Primavera means spring risotto. It is an Italian dish made by slowly cooking rice in broth, wine, and olive oil with springtime vegetables and herbs.
\n\n\n\nThe ingredients for risotto primavera are simple and straightforward. Naturally, rice and good broth form the foundation of the recipe. In addition, you’ll need a good dose of dry white wine as well as plenty of fresh spring vegetables and herbs.
\n\n\n\nI prefer to use a naturally fermented, low-sugar white wine from Dry Farm Wines in this recipe. It's also free from a lot of the additives you'll find in conventional wine.
> Check it out here\n\n\n\nRisotto primavera, just like this wild mushroom risotto recipe, is easy to make. You only need a single pot, and there are only a few simple, straightforward steps to follow. You start first by sauteing leeks and scallions in olive oil. Next, you stir in the rice. After cooking the rice in plenty of olive oil, add wine and broth until slowly but fully incorporated into the rice. At the very end of cooking, stir in the vegetables, herbs, and parmesan cheese.
\n\n\n\nMaking risotto is forgiving. There’s a lot of room for mistakes, and plenty of opportunity to swap ingredients you may not like for others that you do. But there are a few tips you’ll want to keep in mind so that it turns out good every single time.
\n\n\n\nRisotto primavera is a light, but substantial spring-inspired dish. It's equally good as a main course or as a side dish.
\n\n\n\nIt works well as the centerpiece to a springtime lunch with a crisp herb salad dressed with a garlicky vinaigrette.
\n\n\n\nAs a side dish, it tastes delicious when you serve it alongside grilled salmon, poached rockfish, or roasted chicken.
\n\n\n\nOur best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.
If you don’t have leeks or green onions, consider adding onions and garlic instead. They’re from the same botanical family, and you’re risotto primavera will be just as good.
\n\n\n\nAdd thinly sliced garlic scapes in place of green onions. Garlic scapes are available in late spring, and they taste like a cross between green onions and garlic cloves. You can also ferment them or use them in this garlic scape pesto recipe.
\n\n\n\nSkip the parmesan cheese, and add a teaspoon of white miso paste. While miso may seem like an odd addition to an Italian-inspired dish, it has a sweet-umami flavor that works well in place of parmesan cheese.
\n\n\n\nJust about any herb works in this spring risotto recipe. Chive blossoms are a beautiful addition. Chervil, tarragon, and curly parsley are also nice. A small amount of fresh mint or dill can be a nice addition but may also overpower the other ingredients.
\n\n\n\nYou can store leftover risotto in the fridge in a tightly sealed container for up to 3 days. While some risotto recipes last longer in the fridge (up to 5 days), spring vegetables and herbs in this risotto primavera recipe become a little lackluster after a few days.
\n\n\n\nPlace it in a pan and add a few tablespoons of water or broth. Cover the pan and set it over medium-low heat, stirring occasionally until warmed through.
\n\n\n\nNo. This spring risotto recipe doesn’t freeze well. Freezing changes its texture and makes the rice mushy.
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\n\nMake this risotto primavera recipe in the spring. It’s the perfect use for all those fresh, seasonal springtime vegetables. Tender asparagus, plump peas, and plenty of fresh herbs make bring an element of brightness to this easy reci...
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\n\nThis cauliflower tabbouleh salad recipe is a great take on traditional tabbouleh, which is made with bulgur wheat. This version is loaded with fresh veggies and is super easy to make.
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\n\n\n\n\n\n\n\nTabbouleh is a traditional Middle Eastern salad made from bulghur wheat, cucumber, herbs, tomatoes, and onions. It's prepared throughout the Levant.
\n\n\n\nCauliflower tabbouleh is a modern interpretation of the traditional dish that replaces bulghur wheat with cauliflower. The result is a light and fresh salad. It's similar to other regional dishes, such as tomato and cucumber salad, which is also prepared with fresh herbs, lemon, and olive oil.
\n\n\n\nGood cauliflower tabbouleh largely depends on the quality and freshness of your ingredients. Ripe tomatoes, vibrant fresh herbs, and a deliciously green, grassy extra virgin olive oil can make the difference between a lackluster result and a truly spectacular version.
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\n\n\n\nGraza offers single-origin, hand-harvested olive oil from Spain that's perfect for this recipe. They offer buttery, lightly flavored olive oil for sautéing and a more robust green oil for drizzling as a finishing oil.
Making this cauliflower tabbouleh recipe is fairly simple. As long as you can peel and chop fresh veggies, you can pull this recipe off. The prep work takes a little bit of time, but it's worth it.
\n\n\n\nCauliflower tabbouleh is easy to make. For that reason, it's a good recipe for beginners or for home cooks who may not have a lot of experience in the kitchen. While it's an easy recipe, there are a few tips you'll want to keep in mind.
\n\n\n\nYou can serve cauliflower tabbouleh just like any fresh vegetable salad. It keeps well, so it's a good candidate for summer barbecues, picnics, and potlucks.
\n\n\n\nI love to partner it with sprouted hummus, salty olives, and crumbled feta cheese. It's also excellent when you serve it with grilled meats such as lamb or chicken, as well as falafel and pita bread.
\n\n\n\nYou can use a box grater to process the cauliflower if you don't have a food processor. You can also save yourself a step buy riced cauliflower in the produce section of most supermarkets.
\n\n\n\nCauliflower tabbouleh will keep for about 3 days in a tightly sealed container in the fridge.
\n\n\n\nStore cauliflower tabbouleh in an airtight container in the fridge for up to 3 days.
\n\n\n\nNo, the cauliflower in this recipe is served raw.
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\n\nThis cauliflower tabbouleh salad recipe is a great take on traditional tabbouleh, which is made with bulgur wheat. This version is loaded with fresh veggies and is super easy to make.
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