Tag Archives: food

Life, Lately…

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Life, Lately…. Vegan Food, Smoothies, Coffee, Outdoor adventure, Animal love and valentine’s day desserts for an animal sanctuary benefit dinner in Portland, OR.

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Season of the cold and other facets of hibernation

Rest.  We all need it.  Physically, emotionally, mentally, spiritually; we need rest.  Winter is a time that nudges, and often forces us to pay attention to this need.  Whether i allow myself an extra few minutes in bed when I awake, or stay meditating longer than usual, or stay home on a day off to create nourishing food, read and just simply listen to what my body needs, these are all forms of rest for me.  I have been focused on raw food recipes more and more, as well as home juicing to nourish my mind, body and soul during this very important time in our cycle of the seasons.  On this January afternoon I see sunshine, blue skies and breathe crisp, cold air as I write this post.  This is an oddity for Portland, OR at this time of year, but it is what I have had the pleasure of experiencing for numerous days in a row now.  I feel grateful and blessed.  Enjoy the images of exploration both in nature and in my kitchen.  Be Well!

Raw, Vegan, Carrot Cake with Spiced Cashew Cream Frosting

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Frosty, Winter Silence

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Raw Thai Wraps – Kale and Sunflower Seed Pate, Raisin Chutney, Carrot and Cabbage Sesame Slaw, Avocado, and mizuna microgreens with Collard Green Wrap

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Immune Boost Juice – Carrot, Spinach, Ginger, Cucumber, Kale, Pineapple

 

 

 

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Winter Love – warming soups, raw food experiments and treats

The winter weather is a reminder of the importance of hibernation, rest, introspection. My time and energy has been focused on yoga practice, meditation practice, setting good intentions for 2013, and of course amazing vegan food.  I have a new dehydrator and have been experimenting with more raw food dishes… Enjoy the images! Stay warm and be real!

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What are Microgreens and why should we eat them?

“Microgreen” is the universal name for almost any green vegetable or herb that has edible leaves and is harvested at the coteleydon growth stage — the stage when the first set of true leaves sprout. Microgreens can be harvested from many different sources, including kale, arugula, radish, beet, sunflowers, peas, watercress, chard and many herbs like basil, chervil, parsley and chives.  The flavor profile of each microgreen depends upon its origination.  For example, an arugula microgreen will be a more intense, powerful flavor experience of the spicy variety, similar to arugula. 

SO, why should we eat these little things?

Well, the nutritional profile of microgreens varies, again, dependent upon the type of seed it is grown from.  For example, leafy greens such as kale and chard are a good source of calcium and iron.  The microgreens are easy and fast to grow on your own using organic seeds.  This guarantees no use of pesticides while providing you with a quick, tasty, nutritional addition to salads, sandwiches and smoothies!

Get growing and eating well!Image

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Roasted Beet and Fennel Salad with Herbed Lemon Walnut Cheese

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Vegan Holiday Cooking

Nourish made an appearance in San Francisco for a few short days over Christmas.  Catered dinner for 5 at a private residence.  Menu was as follows:

Saffron, Sweet Potato, Fennel and Roasted Garlic Bisque with Meyer Lemon Cream

African Teff Cakes with Fava-Wild Mushroom Wat & Carrot Chile Chutney

Earl Grey Truffles

All Produce was purchased from the Ferry Plaza Farmer’s Market and was local and organic…

A great celebration of food, life, and family was had by all!  It was my pleasure to prepare a healthy, vegan meal for everyone to enjoy.

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NOURISH: In the making

It is finally happening, things are coming together.  After a year of great gain and true self exploration, I find myself with the ability to put a lifetime of ideas, research, experience and learning to use for myself and with the goal of making a positive impact on all paths that cross mine.  My life path has been one, winding, road.  I would not change a thing. Living, learning, growing, evolving, choosing, none of it is easy, but it is really what life is all about… SO, NOURISH is a culmination of my experiences, hopes, passions and desires for the future.  Through sourcing, crafting and feeding people organic, local, vegan food, I envision a future that is both financially sound and equally as rewarding.  I take pride in and have devoted over ten years of my life traveling, studying, working and engaging in food communities.  I have been involved in everything from organic farming, to restaurant management, wine studies, urban agriculture, food activism, holistic nutrition and a raw foods chef apprenticeship.  After years of moving, learning and experiencing from NY to California to Spain to Florida to Montana and Rhode Island, and most recently Vancouver, British Columbia, I have decided to plant my roots and put my combined interests, experiences and passions to work.  This blog serves as means to follow the making of NOURISH, an intuitive, organic, local, vegan food business here in Portland, OR….

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