Bite this Book: The Nourished Kitchen

The latest cookbook to take up residence on my kitchen counter is Jennifer McGruther’s The Nourished Kitchen.

With the tagline Farm-to-Table Recipes for the Traditional Foods Lifestyle, Jenny’s is actually a pretty close representation of how I cook for my family on a daily basis: wholesome, nourishing foods, sourced and prepared mindfully, with a nod to old world culinary traditions and techniques. I’m delighted to find new inspiration in The Nourished Kitchen.

The cookbook is a fresh take on unprocessed foods; 160 recipes prettily packaged alongside helpful headnotes and beautiful photographs. It is one I know I will reach for and cook from for many years to come.

Read on for an interview with Jennifer and a chance to win a copy of The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.

The Nourished Kitchen

Q&A with Jennifer McGruther of Nourished Kitchen.

1. What is the traditional foods lifestyle? Can you explain for someone who may be hearing this term for the first time?

Traditional Foods are the foods of past generations: whole, unprocessed and prepared with time-honored techniques that maximize the nourishment they contain. They’re the foods you’d enjoy if you sat down at your great-great grandmother’s table. Long-simmered bone broths, whole-grain sourdough breads, vegetables served with plenty of butter, slow-roasted meats, wild-caught fish, organ meats, raw dairy and fermented foods like sauerkraut, milk kefir and kombucha are feature prominently within the traditional foods movement. At its essence, though, are simple, balanced whole foods prepared with time-honored culinary traditions.

2. What is your history in the nourishing food movement?

My journey with traditional foods began when my son, now 8, was about 9 months old. I read Nutritional and Physical Degeneration by Dr. Weston Price, and found myself fascinated by his research and his insight into traditional diets around the world. In desperate search for community within the broader movement, which was small and fringe at the time, I started Nourished Kitchen as a way to work my way through my own journey and to share recipes with my husband, who was a stay-at-home parent. It’s about this time that my husband and I took on prominent roles within the roots of our farmers market, and we began to grow the traditional foods movement within our own community as well as online through Nourished Kitchen.

Years later, the traditional foods movement has blossomed, and techniques and foods once considered fringe like milk kefir, kombucha, and bone broth are rising in popularity. I’ve also enjoyed the opportunity to take an active role in championing causes related to the traditional foods movement, acting as an advocate for the Farm-to-Consumer Legal Defense Fund, the Savory Institute and speaking at the Weston A Price Foundation’s annual conference. I also teach cooking classes and workshops on traditional foods across the country.

NKTN spring vegetable stew image p 45

3. Your recipes are so seasonal and inspiring; do you have a favourite month for produce and what is your ideal market or garden haul?

That’s tough to answer. At first I think spring because I love those first few greens and strawberries that appear with the new season. As soon as I tire of those, the robust tomatoes and syrupy sweet peaches of summer are ready, and I fall in love again. And so it goes with fall and winter too, where at that very moment I’m in love with what’s fresh: apples, root vegetables and winter squash.

4. You’re a mother, like many of my readers; is there any advice you can give for raising good eaters with a healthy approach to traditional foods and food culture?

When you provide children with a wide variety of wholesome foods from the beginning, they become accustomed to wholesome foods. When you cook at home most of the time, cook whole foods from scratch most of the time, you don’t have to worry about the occasional trip eating out, the occasional birthday party or occasional school treat.

One step to helping kids to develop a healthy relationship with food is to provide them with the opportunity to garden, shop and prepare food at home. These activities inspire children, encouraging their creativity and help them to get excited about healthy foods.

In essence, do the best you can, cook at home when you can, and don’t sweat the occasional treat.


Thanks to the publishers at Ten Speed Press, I have a copy of The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle to giveaway. (North America only, please)

To enter:

To enter this giveaway leave a comment on this post and tell me something you hope to glean from this cookbook. That’s it!

Remember: If you are reading this post via email, please note that you must enter on the blog post, NOT by replying to the email.

Giveaway ends Sunday, June 1 at 7:00 AM EST. Good luck to all!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Auntiepatch says

    I would like to know something about “bone broths”; chicken, seafood, vegetable. It seems a little daunting to me.

  2. I would use the book as a source of inspiration, her pictures are beautiful and her recipes holistic in nature.

  3. I am interested in knowing more about Bone Broths. I have heard they add considerably to our health.

  4. HollymMead says

    I would really like to have a copy to share with my daughter and we are both interested in learning more about making whole food, plant based dishes. Meat seems less intimidating than unfamiliar vegetables!

  5. I love hearing about each new person who is helping change our food culture back to something more natural and healthy. The next thing in my list of things to learn to do is ferment!

  6. I’m always trying to cook nourishing meals so Jennifer’s cookbook sounds like it would be a great addition to my collection. I wish our country would get back to eating whole nourishing foods over all the highly processed foods. I think Jennifer’s book is a step in that direction. Thank you!

  7. I would love to learn more about fermented foods and perhaps find some new ways to use ingredients we already enjoy but get a little tired of eating the same way all the time.

  8. I am striving to cook for with real foods, I think this book would be a great help in that endeavor.

  9. Marie-Elise says

    I would like to learn different ways of preparing wild fish to add some variety to plain old salt and pepper. Also, using honey instead of sugar in tested recipes sounds great!

  10. I’d love to glean a bit more knowledge about cooking with organs, something I know nothing about and have never attempted. Hopefully soon I will feel ready to do so!

  11. I’d love to have a collection of more seasonal recipes to be able to turn to.

  12. Linda Peralta says

    I would love this recipe book. My daughter and I are busy trying to change our lifestyle for the betterment of our health and this book sounds like it would really help us. We are looking for good health.

  13. Judy Stewart says

    I’d like to learn about cooking squash. I always but one or two in winter and throw them away come spring.

  14. I am just learning about fermentation and making more traditional food. I love cooking and baking for my family and would like to learn more. This book seems like the perfect ressource. (And the pictures look pretty too!)

  15. I would like to learn more about fermenting and probiotic foods. This would be fascinating. Also about making homemade broths that I’ve read are much more nourishing than store bought. My husband loves good homemade soups!

  16. My mother knew how to do all of these things and I thought I had all sorts of time to learn them from her. Even though that’s not possible, I’d still like to learn how to make broth and yogurt and stews using only real foods – the things that were so obvious and basic to her that she never wrote anything down.

  17. I’d love to learn more about fermented foods, and having such a beautiful book would inspire me even more!

  18. Kristi Goldsberry says

    I would love to own this book! I am always looking for continued inspiration in the kitchen to move my family in the right direction. It’s tough cooking healthful, whole food meals the entire family can enjoy!

  19. Bone broths intrigue me, anything fresh, natural and whole. Always looking for new recipes.

  20. Melissa Chacon says

    I am currently 6 months pregnant and am already in love with my child and wanting the best for her. This of course includes diet. From this book, I would hope to gain a lot of knowledge and inspiration to put fresh, seasonal, healthy foods on the table for myself, husband, and baby.

  21. We’ve started our journey toward a whole foods diet, but there is always more to learn. I hope to be inspired by this cookbook to continue on the journey and find some practical tips to incorporate into my daily cooking life.

  22. This cookbook sounds right up our alley. I’d love to get more ideas for seasonal eating… we already do that, but always welcome new inspiration.

  23. A few years ago, I started on mission to get back to basics in the kitchen. I grew up with home cooking and learned to cook that way – but so many ‘time saving’ processed foods came along. None of us understood the cost of that. Now with family members with food allergies and health problems that need us to be more in control of the recipes, I have been relearning what I knew and gleaning more information from every source I can. A cookbook like this is one to have and pass down for knowledge it contains.

  24. I want to learn how to cook whole real food for my family that nourishes our mind, body, and soul. This book would be the perfect addition to keep me on the path of simple, natural, whole living. I’m not a culinary artist by any means but I am willing to learn!

  25. I want to learn how to make that artichoke soup. Looks amazing!

  26. I want to learn more about seasonal eating and nutrition. Plus the cover makes me want to preserve lemons 😀

  27. I want to truly take care and nourish my family and myself. I believe this book would be a great resource on getting back to the basics and resetting our bodies back to health.

  28. Would love this book!

  29. Ready for my garden….and the book!

  30. Madeline says

    I’m always open to learning new, healthy suggestions to eat well!

  31. I would like to use this cookbook as inspiration to prepare unprocessed meals more often. Cooking is not my favorite thing so I often find myself serving what is easy, but not the best. Perhaps learning more will help me figure out a way to make meals nourishing without being boring or daunting.

  32. Hope Cronkhite says

    I didn’t realize this type of cooking had a name. After reading this very interesting and informative article, I am chomping at the bit to read more. I feel like strive to practice whole foods cooking but don’t have a go to place for information. I am one of the only people I know that cooks all the time and would love to have this book for some more ideas.

  33. how to make sour dough bread would be amazing!

  34. I’d like to know more about seasonal cooking and have an arsenal of recipes to pull from as we try to move towards a more nourishing diet.

  35. I go to Nourished Kitchen as a reliable source for all things wholesome and homemade- I didn’t realize she had a cookbook out! I’d love to learn more about traditional choking in my everyday meals.

  36. I would love to learn how to cook with what is in season & try ingredients I’m not familiar with.

  37. Lorraine says

    Would love to learn new ways to use up more of my garden produce for meals and preserving for winter use.

  38. Katherine says

    Would love more about the processes behind the recipes, and the different techniques.

  39. Elizabeth says

    I’d love to know more about cooking with lard!

  40. New and healthy recipes to put into regular dinner rotation!

  41. Sally R. says

    I am looking for inspiration!

  42. I’d like to mostly learn about bone broths, but honestly, the whole book would be great to learn from.

  43. Tiffany F says

    I am looking to create more traditional foods for my family. Serious food allergies have had me scrambling to rethink how I feed my family. Now that we are back to whole foods – I would like to learn more traditional techniques for foods we enjoy.

  44. Krysten Bryan says

    I am excited to start a vegetable garden and learn to cook/prepare meals straight from the garden. I Ann also interested in learning the proper method of making bone broth.

  45. Aimee Campbell says

    I would like to learn more about fermenting foods!


    I always learn something from Jenny. I hope to learn some new ideas for dinner.

  47. I want to know more about making nourishing, whole foods accessible for the whole family

  48. Elizabeth says

    Having a child with A LOT of food allergies I am always making food from scratch. I am wanting to learn some new tricks and recipes to add to our rotation. Whole food cooking is amazing and I am always looking to learn more.

  49. I would like to expand on what I have already learned from Jenny (through her website and real foods class.)

  50. Katie S. says

    I am in the process of completing a course in nutrition and holistic medicine. I have been following your blog and enjoy every thing. I am of hopes to start teaching others how to eat naturally and regain health through real foods instead of the processed foods I see so many purchase. Looking forward to the book.