Last month, I had a chance to review Nourished Cooking by Sarah Smith, one of the real food cookbooks featured in this month’s Nourished Living ebook bundle. Right now, Sarah’s cookbook retails for $11.95, however, you can get it as part of the 5 ebook bundle for only $13.95.
In Nourished Cooking, Sarah shares her story of figuring out which types of foods work for each family member. As she worked on her family’s diet, she realized that no single diet works for each person, and their needs may change over time.
Nourished Cooking is Sarah’s second real food cookbook. Her first, Nourished Eats, was featured in last month’s Nourished Living Network ebook bundle. Nourished Cooking, like Nourished Eats, provides recipes that can be dovetailed into the following types of diets: traditional, real foods, whole foods, gluten-free, grain-free, Primal, GAPS, and Specific Carbohydrate.
Nourished Cooking is organized by types of meals. You can use it as an ebook or print it out and add it to a binder, just like Nourished Eats. Each recipe has suggestions for making it work within a particular framework, along with tips for working with ingredients like baking soda and coconut flour. I loved the idea of using an immersion blender which meant less time cleaning up when I was finished with a recipe.
Sarah shares ways to make traditional food preparation happen within our busy modern lives. I found her shortcuts and compromises focusing on balance – spending enough time in the kitchen to cook nutrient-dense real foods without spending too much time worrying about diet – to be helpful. Feeding a 7-person family whole foods while blogging/writing, taking care of a home, being a volunteer, and of course being a wife and mom can be very stressful.
At the end of Nourished Cooking, Sarah shared her recommended ingredient list and why which I found to be very helpful for someone getting started with real foods. With so many brands to choose from and so little time to do research, I know my time spent shopping for food supplies will be much easier with Sarah’s tips. She also includes a list of recommended tools, like the immersion blender. all of which are easy to find, and you may already have in your kitchen.
Recipes I Tried
The first recipe I tried from Nourished Cooking was Banana Custard Cake. It was so easy to make in a bowl with an immersion blender. I was able to substitute homemade whole milk yogurt for the sour cream since I was out of sour cream. The taste was so good, I found myself wanting a second helping!
Then, I tried the Mushroom and Cheddar Crustless Quiche. I don’t know why I don’t make quiche more often. Sarah’s recipe was easy to make and perfect for anyone who keeps wheat out of their diet. If mushrooms aren’t your thing, use other veggies. I ended up using up spinach from the fridge along with mushrooms and leeks. Boy was it good! And the quiche reheated well.
With 49 GAPS-legal recipes and 58 grain-free recipes, there are a lot to choose from for anyone. Nourished Cooking is a good book for someone getting started on dietary changes and dealing with multiple diets, and also good for those needing flavorful, simple recipes to include in a busy weekly menu plan. As I get myself organized for the fall, I know I’ll be pulling recipes from Sarah’s book to plug into a monthly menu plan to save me time and money.
Sarah’s background and experience were fascinating for me to read. She’s a homeschooling mother of 2 and avid health researcher. Formerly an aerospace engineer, Sarah is co-leader of the Las Cruces chaper of the Weston A. Price Foundation in New Mexico. She writes about nutrient-dense foods, natural parenting, homeschooling, and suburban gardening at her blog Nourished and Nurtured. Sarah and her family have been on the traditional food diet since 2005.
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