This is the cookbook I’ve been waiting for. If you’ve read Nourishing Traditions and delight in the traditional food wisdom of Dr. Weston Price, you’ve been waiting for this cookbook too.
I’ve followed Jennifer McGruther’s blog for some time now where she shares recipes from her own kitchen and teaches traditional food preparation techniques (think bones, organ meats and lots of animal fats). McGruther takes the principles established in Nourishing Traditions and translates them for the modern cook all the while documenting the food with lots of pretty pictures.
McGruther’s new cookbook, Nourished Kitchen, marries the traditional foodist with the foodie providing seasonal, farm-to-table recipes that will surely delight any guest at your table. These aren’t the anemic, diet-y recipes popular in many “healthy” cookbooks today; McGruther’s recipes will leave you feeling satisfied and you’ll enjoy each nutrient-dense bite.
All that said, I’m going to share with you one of the simplest recipes from Nourished Kitchen and it actually doesn’t contain any bones, organ meats, or animal fats (though it pairs very well with heavy cream). This is a lovely way to share the sweetness of your spring strawberries with someone you love.
Strawberries in Minted Honey Syrup
- 1/2 cup filtered water
- 1/2 cup raw, local honey
- 1 pint organic strawberries
- 3 sprigs fresh mint
- First you’ll make a simple syrup out of water and honey. This method can be used to make simple syrup for other recipes, like cocktails, and is quite delicious. Bring the water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature.
- Hull the strawberries, cut them in half, and set them in a container with a lid (a Mason jar works well). Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the container with the strawberries. Pour the cooled honey syrup over the strawberries and mint, then cover and transfer to the fridge. Allow the berries to marinate for a day.
- Serve the strawberries with their syrup, either plain or with yogurt or cream (serves 2).