The Nourished Kitchen

The Nourished Kitchen By: Jennifer McGruther

By: Colleen Bunker, LAc, NTP

The Nourished Kitchen by Jenny McGruther is the cookbook that my husband and I reach for over and over again in our kitchen. The book is a wonderful collection of farm-to-table recipes that are wonderfully simple and deeply nourishing. This is the food that our great, great grandmother’s would’ve prepared. If you are new to traditional food preparation and have been thinking about trying your hand at fermenting some veggies or making your own yogurt or bone broth, this is a fantastic resource. Jenny’s book is a great combination of delicious recipes, nutritional information and how-to manual. Her passion and emphasis is on buying and properly preparing local, whole foods and supporting the farmers that are leading the way in your community. She also has a great website that provides not only recipes but other tips and info about all things food. Recently she posted an article about ways to reduce plastic in the kitchen. http://nourishedkitchen.com/ This is a beautiful, inspiring book and I think it would be a wonderful holiday gift for yourself or that traditional foodie in your life. Enjoy!

Vegetable Garden Dip

Vegetable Garden Dip

By: Mary Chen LAc

INGREDIENTS:

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika
  • Juice of 1 lemon
  • Chopped fresh parsley leaves for garnish
  • crushed pita chips
  • 1 bunch small carrots (about 6 carrots), halved crosswise if long, trimmed with the green tops left on
  • 1 bunch small radishes (about 10 radishes), trimmed with the green tops left on
  • 1 cup broccoli florets
  • 1 cup small white button mushrooms
  • 1 bunch thin asparagus, woody ends trimmed, halved crosswise
  • 1 cup cherry tomatoes

PREPARATION:

Put the chickpeas, tahini, olive oil, garlic, salt, pepper, cumin and lemon juice  in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

Spread on the bottom of a medium baking dish in an even layer at least 1 inch thick (so that the vegetables stand up). Drag a spatula across the top to draw lines to mark the “rows”. Sprinkle with the pita breadcrumbs. Stick the vegetables into the dip to form rows and serve.