When we first arrived in Italy we went out for lunch and there was a big family gathering at the restaurant. My Italian is not so good but I enjoy people watching and this group was very lively. I imagined it was a birthday party, a baby shower for the young woman who circulated around the group . . . As the trip went on I noticed these big gatherings everywhere we went--usually at lunch time--and began to believe that they weren't celebrating anything more than the moment we were in and the chance to be together.
"I love the word “nourish” because to me it has a kind of emotional life to it beyond a really practical side. When I think about the food I like to eat, the food that I’m most nourished by, it’s food that has a story behind it, it’s food that has a face behind it, it’s food that I can trust and that’s delicious at the same time.." -- Anna Lappé, author, educator and sustainable food advocate:
There is this sweet little cul-du-sac near my home that I like to walk in. I first chose it because it includes a nice hill for getting my heart rate up, but i return to it for the beauty of the gardens there. Yesterday I was walking and heard the rustling of fall leaves under my feet that always calls me back to childhood and my grandmother. When I walk there I am not only exercising my body but opening my heart and nourishing my soul. It lifts me up in a way that 30 minutes on a treadmill is unlikely to do.
When filling our plates this Fall and holiday season, let's endeavor to nourish ourselves at all levels. One of the easiest ways to do this is connecting with a feeling of gratitude. What are the faces, stories and memories behind your choices?
"The individual is capable of both great compassion and great indifference. He has it within his means to nourish the former and outgrow the latter." -- Norman Cousins
One of my favorite nourishing recipes for Fall came from my nutritionist, Erin Dudley. She got me hooked on homemade bone broth that is super simple to make and provides many minerals and micronutrients. I use it to make soup or sip it as a tea. I love her recipe because it is super simple and mostly hands off.
Here's the recipe:
Combine bones (cooked or raw; chicken is best), cold water to cover and 2 Tbsp apple cider vinegar (or lemon juice) in a crockpot and let sit for 30 minutes. Cook on a low setting for 6-48 hours. Strain and discard the bones. You can start it with the bones left from dinner and run it while you sleep at night. It will be ready to strain and use in the morning. Lasts 5 days in fridge or months in the freezer. When I don't know what to have for lunch I pull out my broth and some leftovers and make the recipe below . . .
Super Simple Clean out the Fridge Soup
Heat the bone broth in a small sauce pan. Add any desired spices. I like sundries tomatoes, pepper, thyme, ginger or fennel seed. Add some veggies--whatever is handy in the fridge. If you have some leftover quinoa, rice, protein, etc. add it in too. When it's pretty warm, add some tender greens like spinach or arugula and heat until wilted. Add salt and pepper to taste, pause and feel gratitude and enjoy!