Kimi Harris, The Nourishing Gourmet

Once upon a time a girl met baking and cooking at her first job at a bakery. She mostly had to wash dishes and take customers orders, but the heavenly smells of homemade bread baking, soups simmering on the stove, and organic coffee hints wafting in the air sent her home to discover how you made such wonders.

She learned how to make beautiful loaves of bread, curries, soups, salad dressings, pies, and more. She, as a high school student, took over all of the family meals, and made every dinner from scratch with real food ingredients. She had a small food budget to work with, but that just made the challenge more exciting. She had little sisters who were sometimes picky, but she didn’t mind. Those first years of learning how to cooking healthy food frugally stayed with her as she went on to feed her own family.

She was hooked on making your own food with good ingredients. There is an almost magical beauty to how flour, salt and yeast creates amazing breads, and how onions, garlic and celery create a savory start to soup, and she was addicted to discovering this magic.

And not only that, but making her own food using healthy ingredients made her feel so much better! Her digestion, mood, and energy started improving.

She loved cooking so much that she started teaching other high school students how to make their own food.

And even then her love of food and sharing that love was not satisfied.

Once she was married, she cooked more, and then she had children, and she cooked for them too. She smiled when they slurped down their food in obvious enjoyment and pursed her lips when they asked for tweaks and headed back to the kitchen to try again.

Health issues forced her to explore healing diets, and taking out food intolerances. Her lips pursed more as she learned how to cook without gluten, eggs, dairy, but she kept at it. Soon smiles were all around again as they discovered that even without many common ingredients, food was lovely and beautiful still.

A tight budget forced her to continue to keep food budgets down as she tried to get the most nutrient dense foods into their diet.

Her influences include Nourishing Traditions by Sally Fallon, Dr. Price and his book Nutrition and Physical Degeneration, Nina Planck’s book, Real Food: What to Eat and Why, Ina Garten, and the many mothers who balance a busy lifestyle and feeding their kids well.

Meanwhile, she had shared this cooking love with others online and by teaching classes locally. Recipes and her love of real food spilled out into cookbooks.


The first, Fresh: Nourishing Salads for all Seasons, shared her love of fresh vegetables, amazing salad dressings, while also keeping an eye on the budget and simple ingredients. Her energy improved dramatically while consuming so many dark greens while recipe testing.

Her second book, Ladled: Nourishing Soups for all Seasons, explored her love of a hearty bowl of stew, glorious homemade broths, and the simplicity of the humble bowl of soup.

She continues to explore the gorgeous world of food here at The Nourishing Gourmet, along with fellow liked minded writers.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!