Over the years I have developed a bit of a cookbook obsession.

I love cookbooks that provide gorgeous photos of scrumptiously nourishing traditional foods.

I admit it, I am a foodie that doesn’t like to cook. Is that even possible? But, the more I spend time in the kitchen experimenting with real food, the more I seem to enjoy it.

My passion is for individuals to be educated on foods that are going to heal them and to know how to properly prepare those foods. Many of us don’t have a clue on how to do it anymore.

And, I love cookbooks that educate people and remind people about what food is supposed to bless the body. Tasty. Nourishing. Unprocessed. Healing. Nutrient-dense. Full of flavor.

The Nourished Kitchen:Farm-to-table recipes for the Traditional Foods Lifestyle is exactly the kind of cookbook that I want to have in my collection. It contains beautiful recipes, cultured probiotic rich foods, and gorgeous vibrant color photos. I was so excited to receive this copy to review for you.

Throughout the pages of this cookbook you will find wonderful information that will help you make the most of your whole foods lifestyle. Plus, you will find recipes from every aspect of the farm.

Take a look at the table of contents…

Chapter 1 from the garden

Chapter 2 from the pasture

Chapter 3 from the range

Chapter 4 from the waters

Chapter 5 from the fields

Chapter 6 from the wild

Chapter 7 from the orchard

Chapter 8 from the larder

The Nourished Kitchen: Farm-to-table recipes for the Traditional Foods Lifestyle is a rustic, yet elegant cookbook that everyone who desires a nourished family should keep on hand. The recipes are timeless and can nourish your family for generations to come.

I am excited I get to share with you this recipe from the Nourished Kitchen cookbook today.

Try it out and let me know how you like it! I can’t wait to hear what you think.

Roasted Beet and Walnut Salad with Kombucha Vinaigrette

Serves 2 to 4

Salad

2 pounds beets
1 tablespoon clarified butter
3/4 cups chopped walnuts
1 small red onion sliced into rings no thicker than 1/8 of an inch

Vinaigrette

2 tablespoons unflavored kombucha
1/2 teaspoon finely ground unrefined sea salt
1/4 teaspoon ground allspice
1/8 teaspoon cloves
2 tablespoons cold-pressed walnut oil
2 tablespoons extra-virgin olive oil

Preheat the oven to 425F.

To prepare the salad, trim the beets by removing any beet tops and the tips of their roots. Dot each beet with a touch of clarified butter, then wrap each in parchment paper and again in aluminum foil. Roast the beets for 45 to 60 minutes, until they yield under the pressure of a fork. Refrigerate the beets for at least 8 and up to 24 hours.

To prepare the vinaigrette, whisk the kombucha tea with the salt, allspice, cloves, and the walnut and olive oils. The vinaigrette will store at room temperature for up to 3 weeks, but remember to shake it vigorously before dressing the salad because the oil will separate from the tea and spices when left sitting.

Just before serving, heat a skillet over medium-high heat for 2 to 3 minutes until very hot. Toss in the walnuts and toast them for 3 to 5 minutes, stirring frequently to avoid scorching. Remove the cold beets from the fridge, peel them, and chop into bite-sized pieces. In a large bowl, toss the beets with the sliced onion and toasted walnuts. Drizzle with the vinaigrette, toss again, and serve.

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