Leah Rose here, very excited to officially announce the newest phase of Nourish! We've got a NEW CHEF to serve our growing community's need for good in-home cooked food!!
I feel a well of gratitude to finally be enacting the long-term vision of Nourish: to provide a fulfilling employment opportunity for the community! Eszi is a very kind and committed woman who has already showed up so fully in this role. It's feeling real good.
Please join me in welcoming Eszi!
Learn more about Eszi here!
If you're feeling curious about the cost or logistics of hiring us to cook for you, keep in mind that there are options when it comes to how often and how much. We cater to all preferences and budgets! My longest-standing clients are ones who have me cook about 3 dishes every other week. This is a great option for those who like to cook for themselves but need a break sometimes. It's also a great option for those who eat a different diet from other members of their household.
Contact us about how we can help supplement your meal-planning routine and refresh your interest in cooking! email@example.com
Last year we had the “Best of Recipes…” this year we highlight our STAR of the SHOW: Cauliflower! In our work of finding meals and menus for all diets, all particularities, all tastes, all restrictions we continually come back to cauliflower to help us through. From the pre-dialysis appropriate and kid friendly Cauliflower Cake, to the wild vegan “Buffalo Cauli-Wings” here’s 10 fav ways to use this versatile, tasty and super nutritious veggie.
#1- Cauli Rice: First discovered by our Paleo ancestors and their food processors (rocks) in their cave houses………. Well okay, so Cauli Rice was my first venture into unconventional ways of using veggies and it is the Paleo diets easy way to create a faux rice. It is especially flavorful sautéed in coconut oil. …can then be turned into Cauli Fried Rice too!
#2- Mashed Cauli: along with the Cauli Rice came Cauli Mash—this can accompany just about any meal where you’d serve mashed potatoes. Especially good if the Cauliflower is roasted first, then pureed. Use it atop a Shepards pie and watch it bake to perfection!
#3- Cauli puree as a creamy soup additive: Kate was searching a way to make a creamy chicken soup without cream or coconut and tried a well pureed cooked Cauliflower—total success!
#4- Curry roasted with cilantro and lemon: Here is where I discovered how Cauliflower is able to hold flavor unlike any other veggie, thanks to my boyfriends Momma. Marinate the florets of cauli in olive oil, curry spice (with extra turmeric, coriander, cumin) and garlic. Roast in a 9x13 at 400 til good and roasty, sprinkle handfuls of chopped cilantro over hot cauli, and squeeze a whole lemon over that! Good luck leaving the side of that yummy lot.
#5- Cauli Tabbouleh: To one up the previous recipe, throw the whole mess in the food processor pulse until rice consistency, chop tomatoes (if in season), cucumber, red pepper and mix with Cauli! Yummmmmmmmmmmmmm, people.
#6- Buffalo Cauli Wings: For those who love this whole buffalo taste thing (still don’t understand why its called that-) but don’t do the meat… these are pretty tasty!
#7- Whole roasted: This seems to be a new old thing, new on the scene but vegetarians been doin’ it since the 90s. I have yet to do it myself, but it seems like all you have to do is throw some olive oil, S & P on a whole trimmed head and roast it ‘til a lovely crusty brown. I love anything that takes 5 minutes of prep.
#8- Cauli steaks: grilled, broiled or pan fried! Seems like fun
#9- Pizza crust: I bet this has to be one of those miracle recipes where you think there’s no possible way it could be and then it performs magic in the oven, on parchment paper.
#10- Good ol’ cheesy cauliflower: Gotta give some credit to a classic dish of this last century… steam it, throw some cheese on it, throw it in the broiler = dinner.
A little over a year ago, Leah Rose and I decided to partner up and see what happened. We didn’t know exactly what it would mean when we started, and over the past year we have let things unfold and discovered that yes! It works. We share business responsibilities and divvy things up based on each other’s strengths and availability.
We love cooking together, but mostly we cook for our individual clients on our own schedules. We are constantly sharing ideas about where the business could be headed, things we’d like to try or give up, and of course, things we currently love cooking and eating. It’s so great!
We’ve had clients for over a year and clients who need us only once. We have discovered that as much as we love working with postpartum families, the bulk of our client base is just people who need to eat, don’t have time to cook and want an alternative to eating out or ordering out. And so we are revising our website to reflect that.
Often we are asked what kind of food we make, and to that we say: we cook what our clients want to eat! We are passionate about whole foods, from-scratch cooking whether vegan, paleo, WAPF, gluten free, dairy free, sugar free, egg free, etc. We will meet clients where they are and do all we can to support them.
We’ve decided, in looking back at our year of cooking, to gift you all with our “best-of” list of recipes (*its at the end of this post)! These have been tested and tried and made a multitude of times- some have been made for nearly every client! This list is evidence of the wide variety of eating styles we can accommodate and how flexible food can be.
It is truly gratifying to be cooking for our clients and hearing about how well it’s working for them; the food tastes good, they have more time in their day and it is a relief!
“In looking back at 2015, having you come to cook and care for us has been a golden shining highlight to my year!! In many ways, I feel like it's helping to heal my relationship with cooking and food. Such a gift!!”
-A client of Kate’s
We would like to thank all of our clients past and present for the opportunity to cook and learn from you! We are constantly growing from these experiences and look forward to the coming years of Nourish.
We are excited to announce that we will be Nourish LLC beginning in 2016, as we work toward tidying up many aspects of the business and making things more official. I completed my Servsafe certification in November and Leah Rose will be starting the process soon!
We’ve so enjoyed serving our clients with in-home cooking and delivery, and excitedly look forward to the potential for more small catering gigs and events. We certainly have lots of ideas brewing in our big ol’ cookin pot! Maybe we can serve you in 2016!
...and finally, the moment you've been waiting for !! (and in no particular order..)
15 Best Nourish Recipes of 2015 !
1. Butternut squash lasagna
**Super flexible, vegan to paleo and can even be made for the most restrictive diets -LRH
2. Lentil, rice, and walnut loaf
3. Tofu bacon
**This was a standing order for a client for nearly a YEAR. -LRH
4. Coconut Red Lentil Soup
5. Yellow beet, lemon & cilantro slaw
**You all are verrrrrrrrrry lucky to receive this recipe, (although its not mine to begin with), I often serve this for catered lunches because EVERYONE LOVES IT and FREAKS out about it! (except one client, which I appreciated her frankness and grounding..) -LRH
6. Paleo chicken pot pie with crumble top
7. Creamy Thai sweet potato lentils
**I've probably made this AT LEAST 20 times this year, no joke. -LRH
**It's nearly impossible to mess this one up! Add or subtract veggies, spice level, liquid quantity, and still have a delicious mess of food. -KD
8. Cinnamon coffee cake
9. Kale and quinoa salad with dates, almonds, and citrus dressing
10. Smoky Tempeh
11. Coconut braised spinach and chickpeas with lemon
12. Slow cooker pork carnitas with red cabbage slaw
13. Shepard's pie with Cauli/Parsnip Crust
**She puts two teaspoons of cinnamon in her meat mix, I'd say a dash is plenty. -LRH
14. Wild rice, kale cashew cream gratin
15. Quinoa Chocolate Cake
**Kate thoroughly wooed me with this one!! Made it for my birthday this year.. yummmm!! AND its made with cooked QUINOA!!! WHAT!? -LRH
**Turns out they forgot to add cocoa powder and sugar to the recipe! Kate says add 1 cup cocoa powder and 1-1.5 cups of sugar.
Best wishes and blessings from Nourish for a happy and healthy new year!
Introducing Nourish's new chef: Kate Duneman!
Such an exciting time of growth and inspiration for Nourish, it is such a blessing to have Kate as a partner in this endeavor. Here is Kate's story, in her words, of how she came to Nourish:
Two years ago I had a three month old and a newborn passion for doing some kind of work surrounding birth and the postpartum period. This was my second child, and the five years between them had taught me a lot about how to manage my time and my family’s nutrition. When my oldest was a baby, I had no idea how I would ever cook dinner again.
We survived on frozen pizzas and sandwiches that my husband would make and then feed to me as I used both hands to nurse my daughter. The second time around, I had a mental list of our favorite meals that I could put together easily. Recipes in my head, and quantities that would last beyond one meal. Plus, I had found that I loved being in the kitchen. A necessary task had become a creative outlet.
I knew who Leah Rose was at this time, but when I heard about what she was doing, something clicked for me. I knew I was interested in postpartum work, and I knew I was passionate about food and nutrition, but the idea of combining both of these things into a profession blew my mind right open. I knew I had to pick her brain about it and that it was what I wanted to do as well.
So I started to work towards becoming a postpartum doula, and I started to formulate ideas about a food business. While it all felt very exciting, it never stopped feeling weird to me to do something different yet so similar to what Leah was already doing. I sprang the idea to her of us working together, and was surprised to find her equally enthused!
I’m so excited to have someone to share these passions with--to talk about what has worked and what hasn’t, to inspire each other creatively, to text food ideas to at 11 pm and KNOW that she is thinking about it, too. And most importantly, to increase our capacity for delivering the goods. Let us nourish you!
Read more about Kate in her bio, here!
Here's to a inspired, collaborative and nutritionally supported new year!! Cheers!
To celebrate our collaboration we planned a delicious feast, fed both our families and took lots of pictures:
It's a busy spiraling world out there... and yes... although I strive to make everyone else's life easier I can get caught in that whirling mess of beezee just the same.
This is why I found myself at the end of my work week in town, adding up the amount I had spent eating out and feeling like I should invest in hiring myself. Message here: Invest in Myself.
Ben and I work in town Tues, Weds, Thursdays and Saturdays... the other days we commit to being home which is 45 minutes away from town. So when we're in town working, we jam pack our days full and often don't have energy to think creatively about food... and going out is awfully nice sometimes. The need for food foresight didn't really kick in until I calculated that in three days I had spent $58 on going out (just myself!). This is nearly the precise amount that it takes to hire me weekly to cook up a weeks (7 days!) worth of food. My flyer's slogan reads "in three or four hours time Leah Rose can cook up a weeks worth of food, ready-to-go and to your specifications."
So, I called myself out and stepped it up. Ben and I bought $50 of groceries that Thursday and here's what followed:
Friday I made: two sweet potato pies, cranberry crumb bars for a potluck on Saturday, a huge pot of split pea soup, baked tilapia with tamari and mustard and a pile of steamed greens. (Probably 2ish hours of work, with a bit more room for baking time since I've got the ol' wood cookstove to dance with).
Saturday we had big bowls of oatmeal that I had soaked the night before so they'd get us through to a grand wedding potluck in the afternoon. When we got home late I had some split pea soup.
Sunday I cooked up: A millet/chickpea bake with some leftover golden milk sludge (I think my Golden Milk proportions were off), leftover fish sammie for lunch with some extra chicken & rice soup I made up for a new client and turkey meatballs with spinach and tomato sauce. (Another hour or two here, with breaks to pet the cat and read more cookbooks).
Monday we had a friend for dinner and had the meatballs, millet/chickpea bake and some sweet potato pie, still good from Friday.
Tuesday in town I had the millet/chickpea bake for an early dinner and it was filling enough to get me through.
Wednesday I was home, which isn't the norm, so I snacked around the house and made an apple cake (linked to the recipe because its soo damn good). That night... when I went to pick up Ben from town, BEN suggested we get pizza and there's really no way to resist that. So we split the largest one at Max's and I spent $15. A treat!
Thursday I made a quiche before leaving to get to town and pretty much ate it all day and had a gathering that evening with a potluck (insert apple cake here).
Friday we roasted one of our homegrown chickens and potatoes. Keepin' it mighty simple.
At this point I should probably have a cost vs labor analysis or something official, but really I've forgotten about the money I spent because I've better invested in my own well-being and that is worth more than that green paper.