Nourished Inside and Out

Yields: about 2 cups Prep Time: 2 hours (including soak time) Total Time: 2 hours 5 minutes Avocado makes this pudding naturally creamy with beneficial fats, while iron-rich dates lightly sweeten this tasty dessert. Ingredients 6-8 dates, pitted and soaked in water at least 2 hours or overnight (in airtight container in refrigerator) 1 1/2 c. water (same water used to soak dates) 3/4 of an avocado (medium to large in size) 2 1/2 T. good quality cocoa 2 t. vanill

“The lotus flower blooms the most beautifully from the deepest and thickest mud.” – Buddhist Proverb So, I’ve been thinking a long time about this post. Not only about writing it, but also publishing it. I took it as a sign that my 10 year anniversary of sobriety is coming up in a few weeks, and a lot has changed over this past decade. I got into recovery when I was 23. I don’t write this in thinking that I am somehow more special than most, as I am aware that everyone ha

The Nourished Seedling was nominated for a Liebster Award, which is so cool to receive as it helps bloggers get to share their site and highlight other bloggers and sites new to the scene. Thank you Nourish and Nestle for the nomination!! I did a little Googling to figure out how it all works, which seems to be the norm around this award. It looks like there are various “rules”, but overall a consensus surrounds these guidelines shown below. A note - although, I am usuall

“Some people grumble that roses have thorns; I am grateful that thorns have roses.” – Alphonse Karr We just returned from a mini vacation, and boy, there sure is a lot on which to reflect. My husband and I always take our car ride as an opportunity to assess where we are in life, where we want to be, and how we are going to get there (all of this in between cries for snacks, books, boredom and bathroom needs). It was such a short time and we had a wonderful time, yet we were

This post may contain affiliate links. Click here for information on affiliates and disclaimer. One of the main questions in any workshop I teach or article I write regarding health, revolves around tips to get healthy, lose weight, boost metabolism and/or have more energy. One thing that became engrained in me while working at an integrative medicine clinic is that we are all unique, down to our biochemical level. What works for some, does not work for others. Although, t

Yields: 2 cups Prep Time: 5 minutes Total Time: 30 minutes Adding tamari to raw almonds brings out the naturally deep flavor of the almonds with a bit of savory salt to quench any craving. Almonds are a good source of vitamin E, copper, magnesium and protein, as well as beneficial fats. Ingredients 2 cup raw almonds 1 1/2 tablespoon tamari (can specify gluten free if necessary) 1 teaspoon avocado oil (or preferred oil) Directions: 1. Preheat oven to 350 degrees Fa

Yields: About 3 1/2- 4 cups Prep Time: 10 minutes Total Time: 4 hours (including freezing time) Packed with folate, vitamins A, C and K, and loaded with powerful antioxidants and other phytonutrients (think plant power such as lutein and zeaxanthin, which help support eye health). These little cubes are a great way to save greens from going bad, as well as a way to add some powerful nutrients to smoothies or even to your water (if you don’t mind the taste)!

Yields: about 2 cups Prep Time: 10 minutes Total Time: 20 minutes Such a simple side dish or easy lunch, these zucchini “zoodles” are filled with vitamin C an antioxidant which helps keep the immune system strong. Additionally, zucchini is low in calories and is a great source of potassium, which is beneficial for keeping our electrolytes in balance and assisting in normal cell function. Ingredients 2 large zucchinis 1 tablespoon olive oil 1/2 tablespoon butter 1/2 teaspo

It started with a panel of experts. A few years back, I held an open panel to initiate the discussion regarding the food in the schools within our school district. The panelists included three experts in their field, each representing a different facet of change for the school food system. The first panelist was the Food Services Director from our district. The second was a Senior Consultant for the Nutrition and Wellness Program of the State Board of Education. The thi

“Life is a balance of holding on and letting go.” -Rumi Finding balance is a quest on which I have been traveling for years, and I am realizing how there really is no end, but instead simply progress on this journey. I was not gifted with a personality that innately gravitates toward the middle ground. I have a natural tendency toward absolutes – (no coffee or too much coffee, I am the worst parent or I am the best parent, etc.) So, to manage like a normal person in the