About
Welcome to The Nourishing Gourmet! My name is Kimberly Harris and I am passionate about nourishing, healthy (and frugal!) cooking, family, and supporting local farmers. I am married to a wonderful husband, with two children (a two year old girl, and my first girl in Heaven).
My interest in healthy eating began early because of a cancer scare at the age of 16. Although I ended up not having cancer, facing disease at an early age awoke in me an interest in having a healthy lifestyle. During that time period, low fat diets were the craze, and although I ate very “healthy,” according to the experts, I feel that there were bad effects on my health from my low fat, low meat diet.
About four years ago I was introduced to Nourishing Traditions by Sally Fallon, and it has been a freeing, wonderful experience of relearning to appreciate real food. I have never looked back! Since then I have been able to more fully incorporate Nourishing Tradition style cooking into my life, creating my own recipes, including many dairy- and gluten-free ones. We have enjoyed discovering that our food tastes good, as well as being good for us.
Since my husband is currently back in college, I have embarked on the exciting adventure of eating nourishing food on a budget. “Waste not, want not” is a key principle for me as I learn how to best use our resources.
Join me in learning how to appreciate real food, nourish the body, and love the family here at The Nourishing Gourmet!
{ 20 comments }
Hi Kimi!
Yesterday I made some stock from a roasted chicken carcass and some left over roasted chicken bones I’d been saving in the freezer (plus the ACV, onion and celery).
My question is why does this kind of stock always come out cloudy and opaque, instead of clear, as it does when you make stock from raw chicken?
(Also, for anyone like me who can’t eat grains, I use finely shredded cabbage to make chicken “noodle” soup, with some tomatoes, red pepper flakes, ginger, and salt and pepper.)
Thanks for your wonderful site and keep up the great work!
leih
Leih,
I am not sure about the why’s behind the difference in appearance. One thing I often like to do is to add a few uncooked legs of chieken to my chicken bones. Having the roasted bones and the raw meat gives a wonderful flavor.
Great picture! Glad you added a picture of yourself and family. I guess that is a picture of Elena. I enjoy your blog so much. Thanks for your hard work.
Hi Kimberly,
Thank you for mentioning coconut water in Q & A: Nourishing a Sick Child. I’ve been trying to promote coconut water (especially the flavored ones, as kids tend to like them a bit better) with parents so as to replace the flavored sugar water and soda. Type 2 Diabetes is on the rise and healthier, less sugar filled foods and beverages are all the more important.
I’d like to send you a complimentary case of ZICO as a thank you. Where can I send the case?
Namaste,
Ross
ZICO Operations Manager
ross@zico.com
Kimberly–
You and Joel sure make a cute baby!! She is DARLING!!
Hey Kimi,
I went to view your “frugal food carnival” and it directed me to the sweets and treats carnival…maybe your link is broken?
Thanks,
Samara
Hi Kim,
I love your blog! I discovered Nourishing Traditions and the Weston Price Foundation this year and feel like I’m learning to cook and eat all over again. I originally learned to cook by watching Martha Stewart and others on TV. It would be so great to see the Food network pick up on this type of cooking for a show. Have you considered approaching them?
Hi Kimi,
I am looking for a recipe for a low cal, very high fiber (like 13 g) muffin to supplement my fiber intake. I found a muffin made by Zen called Blueberry Fiber Cakes (13 g fiber & 80 cal each) but I would like to make them myself to save money.
Can you help?
Jeannie
Kim,
I was excited to stumble upon your blog. I have had many questions about this diet and was looking for someone to give me some answers! But first, I was hoping to give you some of my background which leads into my questions~So here we go.
Both parents were hippies and very into the natural. I remember having eggs for the first time at the age of 5. We lived in Florida and ate coconut off the trees. I remember my mom juicing anything she could get her hands on. And seaweed was a staple snack:) So needless to say I was encouraged at a young age to make right eating habits. So fast forward to three years ago- My husband and I moved to a new area so that he could continue his degree. Some of the first friends that I made were part of the Weston Price Foundation Chapter. And used Sally Fallon as their cookbook bible. This was all new to me but interesting at the same time. I was eager to learn and start using raw milk and these new ways of cooking. Spending much time with these two friends taught me a great deal and I am forever grateful. But at the same time I began to feel that this was more than just a way of eating for them. This was their religion.
I failed to mention that my husband I have a strong faith. I rely on it to get me through my day to day and to train my children. And that is was brought us to become friends with these two families. So although they claimed a faith they seemed to live out their faith through this diet. Let me just give you a few examples:
*If we were to have them over to dinner, the wife would feed her and the children before coming.
*If we were to have a play date she would bring her own snacks and drinks.
* When she had a baby I was told not to bother bringing a meal-for fear that it wasn’t organic enough
These are just a few examples. Now mind you I was not feeding my family twinkies or fried fish sandwiches from McDonalds. But because I was not soaking, and not providing all organic, and had not filtered my water It was not possible for them to eat with us. Did I mention my husband was in school full time and I had two children under the age of two:) We were on a very tight budget and did not desire to embrace everything from this diet. And yet we couldn’t have fellowship with them fully. I love cooking and love sharing it with others. I was beginning to dislike or I should say find this foundation (Weston Price) to be for people that were snobbish. That they cared more for the food they ate than the fellowship between believers. I would ask questions. But started to feel that my attitude towards the diet would be revealed and they would be hurt by my thoughts. So I stopped saying and asking things.
Okay, so you may be wondering where the question is. It’s coming, I promise:) So we have moved a little farther away from these friends and don’t see them as often. But I have still been intrigued by the diet. For many reasons. We are prayerfully trying to teach our children that less is more. That in this consumeristic world there are false “needs”. And to find our full pleasure in Christ alone. And so through this process of thinking it trickles down to our eating. But unlike my friends I do not desire for this diet to in any way separate the body of Christ. If we are so blessed in being invited to peoples homes from church I want to eat what they have provided joyfully with all gratitude. And if someone is watching my children and feeds them some processed food I will be grateful that they fed my children. So I guess that is my question-
With living with this diet do you still experience freedom when put into circumstances that you yourself would not choose?
And although this diet is a way of life I feel that I still am responsible and called to live among a society that does not embrace this diet. And to find relationships above all else more important.
Thank you so much for taking the time to just reading this lengthy post. Any thoughts would be greatly appreciated~
hello kimi,
i’ve recently discovered your website and have subscribed to your recipes. thank you. i have got to say that all you do is amazing! i’m in awe at how much hard work and thought goes into such a site. thank you so much for your recent writings about dairy and the “BED” and “GAPS”. i am a proud member of the weston price foundation and it is just wonderful to see how many other people are like minded in so many ways.
you have a beautiful family (i too am a mother and wife to a hubby who has recently started school again). God bless you and your family and all the work of your hands (and heart)!!!!!! may we continue to nourish those around us.
sincerely,
michelle p
Hi Kimi
Thanks for all your awesome ideas and tips. I’ve been trying reeeeaaally hard to be more healthy, but its quite difficult when you’re not at home, I don’t have time to make such delicious healthy things. But i will keep trying.
Just thought i’d tell you that your site is an inspiration, so keep up the good work
Blessings,
Liz
Hi — Would you have any suggestions in choosing a good water filter system? I have a countertop NIKKEN filter system that filters the tap water and mineralizes it…. but have nothing for our shower system. I was wondering if you knew of any good water filter systems for drinking and showering and if you know anything about NIKKEN products. Everytime I pour the tap water into my container, I wonder…..would it be better if I poured bottled water into the container? I had great water delivered to my door when I lived in Colorado (pure mountian spring water), but have been having trouble finding a good source since I moved….. Respectfully,
Dear Kim, I love your website. I just found it today. I will be a subscriber. I have been cooking nourishing gourmet food for a very long time. I have Nourishing Traditions by Sally Fallon and I wonder if you could answer a question that I haven’t been able to find in her book or in other books for that matter. I love granola and make it from scratch. I know all about removing phytates from grains, legumes, etc. Is there any way to remove the phytates from the oatmeal and still have it dry enough to make into granola. The problem, obviously, is that soaking the oatmeal would make a gummy mess and granola must be dry. Any suggestions would be immensely appreciated.
Maria Erso
Kimi,
I can help with the clear broth issue. When you boil the broth hard (especially when you use vinegar) it is going to make the broth really cloudy. My grandmother taught me to bring the broth to a boil then turn the heat down so that the broth barely bubbles to the top. This helps keep the broth clear. Then pour out gently when you are going to use it. You can then pour it through a couple of layers of cheese cloth to get it even more clear.
Then, for even more clear broth you can stir egg whites into the broth, the egg whites cling to larger particles in the broth and really clear it up. I learned this from an old world Hungarian cook.
I strongly urge you to remove the fat off of broth that you have cooked in the Nourishing Traditions way. This fat goes rancid even in the freezer, probably because it has been cooked so long. The molecules have probably broken down or deteriorated.
I suggest putting the broth in the fridge over night, take the fat off and discard, then use or freeze this delicious, nutrition broth . YUMMMM!!!!
My comment is for Maria Erso — I have made a delicious granola from soaked oats. My strategy was this — soak oats in the same amount of water (1 to 1 ratio) for desired length of time, add honey and cinnamon, maybe a dash of salt after soaking, along with some melted coconut oil. Mix gently and pour onto plastic sheets (with a light coat of non-stick “spray”/or lecithin/oil mixture) for my dehydrator. Dehydrate until dry and crispy. My kids like it better than my old fashioned granola (lighter and crispier), although I found it slightly powdery in texture. Still, fun to experiment with!
Hi Kimi, I just wanted to thank you for your work on this blog…I found you via Passionate Homemaking and have found myself frequenting your site for helpful tips and information. You’re a great resource for someone who has a lot to learn
.
KH: Welcome! Thanks for the sweet comment. I appreciate it! And I hope to see you “around”.
Just wanted you to know that I nominated you for the Kreativ Blogger award. You can pick it up http://hiporganicmama.blogspot.com/2009/03/wowee-my-first-award.html and see the other winners. The way this award works is to pay it forward to 10 others. Congrats, well deserved of course, now it’s your turn to choose the winners -
KH: Thanks Annie! That’s so sweet.
Kimi,
I love your site! I have been making a sincere attempt to eat health and natural. I just purchased Nourishing Traditions, and really appreciate the concept of eating unprocessed natural food. I am insulin resistant and need to lose weight – do you have any suggestions for me? I know I need to change my whole way of thinking, being brainwashed by the new modern way of losing weight and eating, with low fat, artificial sugar, etc. I love your recipes and look forward to your daily blog each morning.
Thank you, Barb
Hi there Kimi,
I found your website a few weeks ago and love it. I live down under in OZ, and have lots of friends (and my darling sister) who are all like minded, we want to learn as much as possible about nutrition and nourishing food.
I am reading little bits everyday to catch up with all your info – it’s great, thankyou! I have sent links to all my friends.
A question. Often I used canned organic beans, mainly because of the time factor. What do you think about this as a source of nutrition?
Hey Stephanie,
Thanks for the comment.
I appreciate it. As far as canned beans, they do have low amounts of phytic acid (an anti-nutrient) so that’s good! But they really can’t compare nutritionally to home prepared beans. For the time factor, you can make huge pots of beans at a time, and freeze it in small portions. Otherwise, you can just try to limit canned beans if you are trying to get full nutritional value. Hope that helps!
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