Sometimes it’s not about the recipe at all. It’s just about sharing a good meal and its cooking with a couple of friends or, in my case, family visiting overnight from across the border. Three sleepy cooks and a remarkably delicious Sunday morning breakfast.
Why is it that food cooked together always tastes better and is remembered more vividly than food cooked alone? Continue reading
There are so many factors to consider along the road to restoring health. I’ve long been a proponent of the “let food be thy medicine” philosophy, but sorting out the myriad of theories and philosophies is a big job. Reading and hearing so much—sometimes conflicting—can lead to doing nothing, simply because the right path isn’t clear.
That’s just the time to go back to basics, take stock, and listen to what our bodies tell us. For me, sticking to some basic principles, like eating organic foods, in season, is important. Eating less meat, and leaning heavily toward a plant-based diet just feels right. I try to listen to what my body tells me about my food choices, and it tells me a lot. Continue reading
For a special holiday treat and insight into the hearts and traditions shared by our fellow Americans at Thanksgiving, visit www.thisibelieve.org and check out their special Thanksgiving features. What a great way to spend that long holiday drive....
Thank you to Jackie, of Auburn Meadow Farm, for this guest post. From her perspective as a small-scale farmer in Pennsylvania, raising American Milking Devons, she writes about food, farming and farm life. Jackie brings us inside her world with stories and photos from the farm.
As a kid (and an only child), I have to admit not feeling any special enthusiasm for holiday dinners. It was usually a long day of waiting, being polite, car rides and lots of hanging around (I’m not a football or holiday parade fan). Our tiny family didn’t have reunions of long missed cousins and relatives, so our holiday dinners were usually pretty much the same as our regular ones. Just with more food and a relish tray which was always a highlight for me. Continue reading
With appreciation, I share this guest post from Deirdre at Plan It Healthier. Deirdre, a health and nutrition coach, writes about creating wellness through whole foods nutrition, lifestyle adjustments and natural remedies. Plan It Healthier is a beautiful blog, with healthy, delicious recipes and lots of good information. Thank you, Deirde, for sharing this post with Nourishing Words!
“For pottage and puddings and custards and pies
Our pumpkins and parsnips are common supplies,
We have pumpkins at morning and pumpkins at noon,
If it were not for pumpkins we should be undoon.”
Lyrics to popular song in the 1600s
Pumpkins. We buy them whole in October to perform surgery on, and then expect to see them again in November in a pie. We’ve come to think of pumpkin pie as one of the traditional Thanksgiving dishes. Probably not. Continue reading
Thanksgiving is all about family, good friends and food traditions. As you’re preparing for this year’s Thanksgiving, try digging deep and getting in touch with your Thanksgiving roots. There’s still time to ask your siblings, parents and (if you’re lucky) grandparents what vegetable accompanied the turkey on their childhood Thanksgiving tables.
You won’t dig too far before you find root vegetables, and lots of them. Continue reading
Ben Hewitt speaking at the recent Connecting for Change Bioneers by the Bay Conference in New Bedford, Massachusetts.
If you’re new to Nourishing Words, check out Ben’s recent guest posts:
Thirty-eight years ago today, my mother died. I’ve had a hard time with the month of November ever since.
Unlike the the November 1973 memories so vivid—even today—in my mind, this November 4 is a bright and mild day. A comforting day, wrapping me in the warmth of late autumn sun pouring through the windows. The sunshine, rather than the cold, gloomy rain that conjures Continue reading
Onion skins very thin, mild winter coming in; Onion skins thick and tough, coming winter cold and rough. ~ Old English proverb
Beauty, talent and virtue, the aromatic onion has it all.
The onion is the world’s most commonly eaten vegetable and, perhaps, one of the most Continue reading
Having sung the praises of the humble cabbage in a few weeks back, it seems appropriate to give a nod to its diminutive, more mildly flavored cousin, the Brussels sprout. One of a handful of vegetables that improve in flavor after the first frost, Brussels sprouts are being harvested Continue reading
The humble cabbage conjures images of simple, old-fashioned meals and victory gardens. For many, cabbage is cole slaw and that’s it. For some, it’s the slimy, smelly vegetable that makes its appearance on Saint Patrick’s Day. But these days, cabbage is increasingly finding its way into the kitchens of creative and health-conscious cooks, and the culinary possibilities are endless. Continue reading
