Jenny McGruther as portrayed by her son Solas, 7 years old.
Jenny McGruther of Nourished Kitchen is a longtime, passionate supporter of our cause who has become a personal friend of mine. I visited Jenny and her family in Crested Butte, Colorado for the Vinotock Festival and was inspired by the way her son Solas is nourished according to the principles we teach. See one of the albums I created from my visit. A labor of love, Nourished Kitchen’s goal is to promote sustainable agriculture and nutrient-dense, whole foods in everyday kitchens. The focus is on whole, unrefined foods prepared according to traditional methods that optimize nutrient density.
Nourished Kitchen is offering us a gift
Nourished Kitchen is celebrating 6 years as a blog this month along with over 60,000 Facebook followers! Jenny has generously offered our community an exclusive discount of 30% through August 22, 2013 on all of the materials she currently distributes! Jenny only offers coupons once or twice a year so this is a unique opportunity for us! I have virtually all of her materials myself and can not recommend them more highly. Beautifully photographed, and presented in an incredibly clear, well-organized way that teaches us all how to cook and bake step-by-step. I consider Jenny to be a natural teacher and have personally enjoyed learning from her. Nourishing Our Children focuses on why traditionally prepared food is critical to our health and Nourished Kitchen teaches us how to implement these timeless nutritional principles.
Use the coupon code Nourish30 through August 22, 2013 to save on Nourished Kitchen’s meal plans, classes and new ebook:
- Nourished Kitchen’s Meal Plans. Each week you’ll receive an email with a link to download your weekly meal plan which includes 3 full dinner menus, 1 dessert, 1 soup and 1 ferment each week, plus bonus recipes. Simply download the meal plan, print the shopping list and start cooking. Each menu includes a simple do-it-ahead check list to make sure dinner always hits the table on time. You may order the plans for a month, 3 months or a year. Use coupon code “Nourish30” to save 30%.
- Get Cultured! Learn how to ferment anything! This is a multimedia series featuring over 50 video tutorials, 12 e-books with more than 100 recipes, tutorials, articles and fact sheets devoted exclusively to fermented foods, will not only provide you with the techniques and tools you need to feed your family right, but also the nutritional education you need to continue optimizing their wellness well after the series is complete. Use coupon code “Nourish30” to save 30%.
- Real Food for the Holidays is a series of online workshops, recipes, menus and instructional videos dedicated to simplifying your cooking this holiday season and keeping things real. Each featured menu, recipe and instructional video focuses on simple, healthy whole foods – and they’re so good, your family won’t miss the junk. Use coupon code “Nourish30” to save 30%.
- The Nourished Kitchen Guide to Grain-Free Baking, Sweets and Treats is an ebook that teaches us how to prepare 90+ grain- and dairy-free breads, cakes, cupcakes, cookies, brownies, ice creams, fruit desserts and more. Use coupon code “Nourish30” to save 30%.
Folks, some of these items have already been discounted, so the savings with the added exclusive coupon will be significant! Savings that I would consider to fit the definition of a bargain: something offered or acquired at a price advantageous to the buyer.
For example, the Guide to Grain-Free Baking, Sweets and Treats is already offered on sale from 27.00 to 18.00 right now – with the exclusive discount, it is 12.60 for over 90 original recipes in addition to the basics behind grain-free and dairy-free baking and simple tricks to improve the texture and flavor of your grain-free and dairy-free baked goods. Similarly, the Get Cultured class is currently already on sale for 147.00 and we’ll save an additional 44.00. The comprehensive content is available for a lifetime and includes personal guidance from Jenny via conference calls!
If you have ever wanted to learn from Jenny’s Nourished Kitchen materials, this is really a unique opportunity to do so.
In her own words
Jenny shares a bit about how she and her husband have raised her son to be open to a wide variety of nourishing foods in an interview with Ann Marie Michaels of Cheeseslave:
We’re fortunate that he is a very good eater, but he was on real food right from the start. I exclusively breastfed him until he started showing interest in solid foods at about 6 1/2 months. We practiced baby-led weaning which eschews purees and mashes in favor of starting babies on whatever the family is eating. Still, babies aren’t proficient at self-feeding until they’re much older, so breastmilk was his primary source of nutrition until he was about a year or so and he started consuming more solid food, and because I ate a varied diet he was able to reap the benefits through my milk. He self-weaned at about 3.5 years.
Since all we had at home was real food, that’s all he had a chance to eat and he wasn’t really exposed to processed foods – mac & cheese, chicken fingers and hot dogs (though I do make real food versions of these dishes at home). I also believe firmly in Clara Davis’s research which showed that young children, when only given healthy choices, will eventually choose a balanced diet that’s right for them. In her work, she had a young boy with rickets who consumed cod liver oil by choice almost to the exclusion of other foods until his rickets was cured after which he stopped consuming it in large quantities.
So we give our son good options, and support his choices within the boundaries we’ve set. That means he counts folate-rich chicken livers, kefir, eggs and fermented turnips as some of his very favorite foods.
Now that he’s older, peer pressure is coming into play. He sees his friends with Gogurts, Dino Bites and Sierra Mist and feels like indulging. We work with him on that by discussing food politics and factory farming openly so that he knows the difference between those foods and the real foods we serve in our home.
Jenny will write a blog post about how she nourishes her child for us next week! Meanwhile, I would love to know …