Nourish Network | connecting YOU to a nourished life

Sometimes it takes a gut wrenching experience to make you claim a piece of your identity. Here’s what made me own the title “Mom” … just in time for Mother’s Day.

I’m a big fan of cooking cauliflower until it’s almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of pasta.

If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.

Make this awesome veggie broth any time you’ve got a bunch of scraps in the fridge or cluttering up the counter. Amazingly easy, and so full of flavor.

I won the International Association of Culinary Professionals Entrepreneur of the Year award! Thank you, thank you, thank you for all your encouragement and support as I pursue my passion for nourishing people … it means the world to me!

This dish comes together without much fuss, but the honey and balsamic vinegar give it a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.

8 chicken thighs, skinned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
¼ cup minced shallots
1 tablespoon minced fresh thyme…

Yes, you can have from homemade corned beef the same day the lightbulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corned beef (which is better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked with) can be on the stove in under ten minutes and on the table in less than three hours.

nonstick pans and non nonstick pans are like apples and oranges. Here’s when and how to use each.

These sweet potatoes have a spicy foil to their sweetness. Look for the dark-skinned sweet potatoes with bright orange flesh (also, erroneously, called garnet yams).

Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.