It’s a Matter of Life or Death

“In the next 20 minutes, 4 adults will die from the food that they eat.”

So begins Jamie Oliver’s TED Talk when he was awarded the TED prize. (If you’re new to TED talks, check out this link. They’re my favorite way to spend car time!) Jamie is a well known chef, cookbook author, and TV personality, and he recently starred in a miniseries called Jamie Oliver’s Food Revolution, highlighting the abysmal state of eating habits in a town in West Virginia that earned the distinction of being the Unhealthiest City in America. Watching his talk is 20 minutes well spent. Do it in the car from your smartphone if you can’t spare the time in front of the computer. Here’s what’s in store for you.

Jamie, in his unpretentious way makes the case for why we must teach our children about food – what it is, how to buy it, cook it, and eat it. Listening to his talk reminded me that the work we do at Nourish is not just about helping people achieve their highest goals and ambitions by freeing them from food-related anxiety. It’s even more basic than that. The work we’re doing can actually SAVE LIVES.

By reaching people who want to build basic skills (to choose healthy foods,  to cook them quickly and simply, to make the time to sit down for a meal). Jamie emphasizes a point I’ve often made – that we’re now in the 3rd decade of people who lack basic cooking skills. Fast food has taken over the country with supermarket convenience foods close behind. Thirty years ago most food was local and fresh – today most is highly processed. Many children cannot even identify basic produce! If you don’t believe me, watch this short clip of first graders trying to name vegetables as Jamie holds them up. Heaven help us.

The problem can seem insurmountable:

  • 2/3 of Americans are overweight or obese
  • Most of the leading causes of death are DIET related
  • Obesity costs $150 billion/year – 10% of our health care bills in America and it’s on track to double in 10 years
Yet I’m comforted by the realization that I don’t have to solve the whole problem myself. I simply have to do my part. I’m so grateful for the team of people who come to work at Nourish, providing services to help make REAL FOOD a part of more people’s lives. We’re building momentum and cherishing the feedback we’re getting from clients whose lives are being transformed. It’s amazing and fulfilling and we’re just warming up.
So how do you do YOUR part? It’s simple. Cook one meal from fresh, whole foods this week. Just one. Share it with someone you love. Join the revolution. Your life depends on it.

 

This entry was posted in All blog posts, Featured on Home Page, Food, Lifestyle on by .

Pumpkin Pancakes

Last year I introduced you to pumpkin biscuits – and I hope you tried them and loved them. This year I bring you pumpkin pancakes from Jenni’s* kitchen. I can tell you with confidence that I would eat ANYTHING that came from Jenni’s kitchen, but pumpkin pancakes? How can you resist?

Can you imagine how happy your husband or your children or your roommate would be to find these on their plate on Halloween morning? Or perhaps you’ll serve them for an easy pre-trick-or-treating dinner?

As for me, I’m plotting a leisurely Sunday morning with a mug of steaming coffee, a stack of these, and a copy of the NY Times. Heaven.

 

* Who’s Jenni you ask? Why, Nourish’s very own Jenni Cox of course! The woman behind much of our fabulous new fall menu for Nourish@Home! Check it out…

 

Pumpkin Pancakes

 

Ingredients:

2 cups flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

2 tablespoons brown sugar

1 teaspoon salt

1/2 cup canned pumpkin

2 tablespoons canola oil

1 1/2 cup milk

1 egg

 

Directions:

1. Combine dry ingredients in a large bowl.

2. In a small bowl combine milk, pumpkin, egg, and oil. Stir liquid mixture into flour mixture until combined. Batter will be thick.

3. Heat griddle over medium-high heat. Spray with cooking spray. Pour 1/4 cup batter onto griddle and cook until surface appears dry. Flip and cook for another 2 to 3 minutes.

 

This entry was posted in All blog posts, Featured on Home Page, Food, Recipes on by .

Spinach and Pear Salad with Goat Cheese

If you ask me, pears too often fall under the shadow of apples during the fall. As we’re all off apple picking and making apple pie and apple crisp and apple cake and apple salads, those poor pears are just languishing at the grocery store or farmers market begging to be loved. Let’s give them some love.

Every bit as easy to work with, pears can be substituted in virtually any recipe calling for apples. Beyond that,  poached, they make an elegant dessert. And eaten fresh, of course, they’re a terrific afternoon snack. I think they’re especially good in a spinach salad, especially when you throw in a little goat cheese and toasted walnuts to keep them company. Try this and see what you think!

 

Spinach and Pear Salad with Goat Cheese

 

Serves 6

 

Ingredients:

2 lemons

1/2 teaspoon salt

3 tablespoons honey

1/2 cup extra-virgin olive oil

freshly ground black pepper

2 firm, but ripe pears

3/4 cup walnuts, broken into small pieces and toasted

4 oz. goat cheese crumbles

1 bunch or bag of spinach

 

Directions:

1. Squeeze juice of 2 lemons into a small bowl. Add salt and stir to dissolve. Whisk in the honey, and then the olive oil. Add freshly ground pepper to taste.

2. Wash and dry spinach.

3. Slice pears into 8 slices each.

4. Combine spinach, pears, and walnuts. Toss dressing with salad. Gently toss in goat cheese.

This entry was posted in All blog posts, Featured on Home Page, Food, Recipes on by .