NourishMe's Spring Cleanse |
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NourishMe's annual Spring Cleanse, to be held April 18-24, is a 7-day cleanse. It's the perfect jump start for gently clearing out built up toxins, and calming inflammation so the liver can do its 500 chores a day. Participants will have individualized attention and loving support so you can accelerate your results. NourishMe's health and nutrition savvy will be focused on your individual process.
NourishMe makes all the food for you so you can relax. No grocery lines, wondering what to eat, no missing meals, no cleaning up your blenders, pots or pans.
There will be a suggested grain-free, sugar-free, dairy-free diet and menu to follow after cleanse.
For questions and to sign-up, visit the shop or call (208) 928-7604.
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Founded by Jill Portman and Gary Shinner, Good Pharma was born to be the alternative wellness revolution for a better you and a better world. Committed to providing people with powerful blends of ingredients in a tasty nourishing practice, we set off on a journey. Over three years the duo foraged across the globe for the best and highest quality mushrooms and plant-based adaptogens we could find.They conferred with keepers of ancient medicinal knowledge, including Traditional Chinese Medicine, Indian Ayurveda and applied modern science to deliver precision potency — maximum health-supporting benefits to anyone willing to embrace the idea of alternative pharma. "Nature’s pharma". Good Pharma™.*
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NourishMe will be closed on Sundays through slack.
We will return to a 7-day a week schedule in June.
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Meet Your Farmers
Join the conversation on
Zoom, 12-1 p.m. Friday. April 8
NourishMe has always sourced local food with the belief that "good health starts with real food."
Featured farmers on this zoom talk, hosted by Local Food Alliance's Amy Matias, will include Itty Bitty Farms, Koehn Trout Farm and Waterwheel Gardens, who each operate a mini-markets at NourishMe throughout the year.
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Kava Open Mic Music Night
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Join NourishMe and friends for a musical open mic event, at 6:30 p.m. Friday, April 8.
Fresh brewed Kava will be served. Kava is a tropical evergreen shrub with heart-shaped leaves and woody stems. Its scientific name is Piper methysticum. It has stress-reliving, relaxation properties.
Pacific cultures traditionally use the kava drink during rituals and social gatherings.
To sign up to play come into the shop to put your name on a list.
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Let's Talk About Menopause
Julie Johnson, owner of Nourish Me, will speak during a free health summit on Menopause, a 2-day online event. You can listen to any and all 10 speakers at your leisure from the comfort of your own home. Think of it like a conference but offered all online.
Owner of The Wellness Clinic in Ketchum, Dr. Maria Maricich, will host of the event. She will welcome top professionals, in the field of women’s health, to impart important and fundamental health strategies for navigating peri-menopause and menopause.
The Menopause summit will be offered free to all participants.
Simply click the link below to register for free to attend the Let’s Talk Menopause Virtual Health Summit. Thursday and Friday, May 14 and 15.
Featured Speakers
- Dr. Anna Cabeca, The Girlfriend Doctor: wisdom about why weight becomes such a concern and how to fix it
- Julie Johnson, NTP: using diet and nutrition to guide our bodies through menopause
- Brenda Powell, Exercise Physiologist, Yoga Instructor, Coach: surprising benefits of exercise for menopause
- Claire Giuliano, Occupational Therapist: Understanding and exploring the pelvic floor
- Lindsay Venn, PA: maximizing women’s “heathspan” with Hormone Replacement Therapy
- Paul Hopfenbeck, owner of Boulder Mountain Botanicals: benefits of CBD for anxiety, pain, insomnia and more
- Pirie Grossman, author of "Conversations with Pirie: stories of reinventing ourselves after age 50"
- Dana Maxey, tools for transitioning through menopause
- Dr. Maria Maricich, Chiropractor, Functional Medicine Practitioner: Anxiety Free Menopause
- Jennifer Hubbard, Gerontologist, Personal Trainer: the neuroscience behind what happens to the brain during menopause
- Kathryn Guylay, Founder of Make Everything Fun: women’s mental health and well-being
- Robyn Benson DOM, founder of Santa Fe Soul: restoring youth through regenerative medicine
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Weekly Farmers Markets
Mondays - Paradise Foods
Tuesdays - Waterwheel Gardens
Wednesday - Silver Creek Farm & Koehn Trout Farm
Saturdays - Itty Bitty Farms & Koehn Trout Farm
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COOKING + QUAFFING + READING |
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Cooking
Carrot Farro Stew with Lemon Chamomile Oil
Adapted from Abra Berens, “Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes”
As with all stews, cooking them on the stove-top will go faster. Cooking in the oven will take longer but requires less checking along the way.
Ingredients
Olive oil
5 sprigs thyme
1 cup farro
2 lb carrots, cut into ½ in chunks
1 onion (about 8 oz, thinly sliced
Salt
1 cup white wine
1 recipe chamomile lemon oil (see below)
10 sprigs parsley, roughly chopped (optional)
1. In a medium Dutch oven, heat a glug of olive oil over medium-high heat until it begins to shimmer, about 1 minute. 2. Add the thyme and farro and briefly fry, 1 to 2 minutes.
3.Add the carrot and onion with a big pinch of salt, toss to coat, and lower the heat to medium.
4.Add the white wine and cook until reduced by half.
5. Add 3 cups [750 ml] of water, bring to a boil, turn down to a simmer, and cook, half covered with a lid, until both the carrots and farro are tender, 30 to 60 minutes depending on the type of farro.
6. To serve, transfer the farro stew to a serving dish and drizzle the stew liberally with the chamomile lemon oil and a flourish of chopped parsley (if using). Taste and adjust seasoning.
Chamomile Lemon Oil
Ingredients
ÂĽ cup safflower or grapeseed (neutral) oil
1 tsp chamomile blossoms or dried tea
Zest of 1 lemon
ÂĽ cup olive oil
1. In a small saucepan, heat the neutral oil over medium-high heat until it begins to shimmer, about 1 minute.
2.Add the chamomile and lemon zest, turn the heat to low, and allow them to bloom in the hot oil until fragrant, about 1 minute.
3. Remove from the heat and add the olive oil to cool the neutral oil. Allow to steep for 10 minutes before using.
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Quaffing
Les Lutins is a Beaujolais Nouveau, customarily unveiled the third Thursday in November, right after its harvest. Originally, these wines were produced for the vineyard workers to drink during respites from picking.
Despite being a Southern Burgundy wine, it's light and fruity rather than lush and rounded like a good Burgundy. Drink this one anytime for its food friendly tastes. We love it with roast chicken and savory veggies. Enjoy.
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Reading
"Market Cooking" by former Chez Panisse chef David Tanis is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.
Sections on universal ingredients—such as garlic, onion, shallots, leeks, etc.—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.
A masterwork of recipes, approach, technique, and philosophy, Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetable should be central to a meal. Working with food is a joy, not a chore.
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WHY LOCAL FOOD
Community-based food systems strengthen rural economies, enhance the health of individuals and communities, and promote fair labor practices, animal welfare, and environmental sustainability. Benefits include:
- Increasing viability of family farmers
- Preserving farmland for future generations
- Enhancing quality of food, place, and life
- Reducing the carbon footprint of your plate
- Protecting air, water, and biodiversity
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In The Café: Available daily are fresh juices, delicious and nourishing soups, including a vegetarian option. Also we carry breakfast fritatas, noodle salads, chicken salad, many different hot and cold sandwiches, Julie Foods lasagna and meatloaf, as well as lots of house-made treats.
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In The Cooler: Find fresh local organically-fed and raised eggs, krauts, cheese, butter, seasonal fruit, green leafy produce, sprouts, mushrooms, ginger, onions, potatoes and garlic and many other items.
In the freezer, there's choice selections of fish, organic meats, frozen fruit and veggies, pizza crusts, and other foods.
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The cast of characters at NourishMe, an evolving, nourishing collection of health minded worker bees: |
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“Let food be thy medicine and medicine be thy food.”
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