I haven’t reviewed many blogs, partly because a blog of any stature is a fairly large enterprise to explore. The Nourishing Gourmet inspires its own post for several reasons. I very much like most of her blog, but there are a few aspects I am hesitant to endorse.
Excellent focus on whole grains.
A nice range of grains– in not only main dishes and sides, but also in baked goods and desserts.
Wonderful, recent thoughtful commentary on sugar– how much, if any, and what types.
Simple, whole food recipes with fruits and vegetables.
“Pennywise Platter Thursdays” where reader post links to frugal recipes.
There’s a recipe index! What a lovely idea.
The photography can tend toward the large and often, making it awkward to actually read the text.
She has a slight tendency toward the mild end of seasoning (I recommend tasting and adjusting early and often).
She is a raw milk advocate– I support those who grow for themselves, but commercialization makes me very very antsy.
Please, even if the recipe does not state to do so, refrigerate your dairy products, even when soaking or fermenting.
Speaking of soaking, don’t let it scare you away. It likely does make grains slightly more digestible, but unsoaked grains remain nutritious and edible. Try the recipes even if you don’t have time to soak.
Overall, it’s well-worth a visit. I plan to return often, and trying a number of the recipes. Click below: