Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Los Angeles, California to tour the kitchen of Jennifer Nervo of the blog 20 Something Allergies & Counting Down.
What's a Real Foodie?
A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.
We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.
We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.
This Week's Real Food Kitchen Tour: 20 Something Allergies and Counting…Down
Blog Name: 20 Something Allergies And Counting…Down
Blog Author: Jennifer Nervo
Location: metro Detroit (suburban cities), Michigan
How Long Blogging: 2 years
House or Apartment: House
Things You Love About Your Kitchen: Having natural gas to cook with and my hugeamungous fridge are my top 2 loves. Having it so open to the rest of the living areas has been both a blessing and a curse depending on how clean I can keep it…and, well, we just won't go there.
Things You Would Change: I'd love to have a U-shaped kitchen with a large island for prep work and bulk cooking and more natural light. We're giving the old gal a face lift and getting rid of the builder beige in the next few weeks, so that will go a long way toward a happy kitchen space and a happy mama. Whoop!!
Favorite Tools & Gadgets: Oooooh, this is a fun one. I have been collecting new and useful tools over the last year, and they have made life in the kitchen so much better. My Cuisinart food processor, Ninja blender, juicer, microplane (love me some ginger), pressure cooker, and Dutch oven are my heavy hitters and get used almost daily.
Biggest Challenges Cooking Real Food: Energy. Having adrenal fatigue and a sluggish thyroid made mustering up the energy to cook even a simple meal difficult until a few weeks ago. I've come a long way in healing my endocrine system lately, so the biggest challenge now is keeping the food varied and interesting.
Current Family Favorite Meal:
Paleo meatballs with homemade ketchup or chili paired up with 3 way veggies, spring tonic, and our favorite dessert.
Favorite Cookbooks: My Betty Crocker cookbook is the only one I go back to time and time again. I can modify the recipes like crazy and they still come out well even though we're allergen- and grain-free, and the cooking times are great for making up my own dishes.
This original The Joy of Cooking is a prize I keep on display. How could you not love a cookbook that includes a recipe for Hot Bacon Salad with Bacon Drippings???
Wouldn't it be lovely if I could say this is my kitchen? Before you turn green with envy, this is the design board for our kitchen facelift. It'll be very budget friendly, but I'm hopeful we'll get a similar feel. :fingers crossed:
Instead, this is my builder basic beige tube. It's not too bad, but I'm pretty sure I had this kitchen in at least 4 of my old apartments.
Best part of the kitchen is the magnetic chalkboard wall next to the laundry room. It's super fun and useful.
This is a more accurate view of how the counters usually look…
On to the good stuff! Here's a peek inside my fridge.
Lacto-fermented veggies, raw coconut water, raw milk kefir waiting for our 6 week dairy-free trial to be over, real food supplements, tons of meat, broth, and veggies ready to be prepped for the week ahead (still learning the prep ahead part).
In our every day freezer, frozen veggies are always on hand. We keep a ton of fruit for smoothies like mango, peaches, blueberries, and raspberries. Then, you'll find chicken livers for cat food, frozen kefir, smoothie cubes, some back up emergency food, and Katie's snowball friend ‘Snowy'.
The chest freezer in the basement keeps all of our bulk meat – local grass-fed beef, local pastured pork, local rabbit, wild fish, fish eggs (baby making food), and broth.
The pantry is chock full of goodies and would love an IKEA makeover. It holds a bit of foodstuff like canned sardines and tomatoes, but mostly extras like oils, kombucha, raw local honey, some small appliances, many of my witch doctor brews like plague tonic and infused olive oil, and teas galore.
No more jars tipping over and falling out of the pantry, they have a new home of their own. For a glass jar junky, this is a little bit of heaven.
Hopefully, I'll be back for a visit to show you the prettied up kitchen and our kitchen garden!
Check Out the Previous Real Food Kitchen Tour Posts
Let Us Tour Your Kitchen
Are you a real foodie? Do you have a kitchen that you'd like to see featured on CHEESESLAVE?
Please email me at annmarie AT cheeseslave dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they're too small, I can't use them.
Oh, and please send the answers to the above questions (at the very top of this post).
As much as I'd love to include all the photos I receive, I can't guarantee that I will use your photos in the series. I'm looking for creative, good quality photos.
Some ideas for photos:
- Show us what's in your fridge or what's fermenting on your counter
- Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
- Got backyard chickens? Send some pics!
- How about a lovely herb garden?
- Kids or pets are always cute!
- Try to include at least one photo of yourself, ideally in your kitchen
And no, you don't have to have a blog to be included in the tour.