Be Nourished

The Cottage, Cousins and Cauliflower Soup


Last weekend we took the kids and my mom to our family’s cottage in Indiana for one last hurrah before my uncle closes it up for the winter. My brother and his sweet family met us there.  It was a perfect fall weekend full of hikes through the woods, races down the sand dunes, crackling fires and giggling cousins.

This sweet little house, located near Indiana Dunes State Park (only 47 miles east of Chicago) has been in my mother’s family since the 1930s. I love the story of how it came to be.

My grandpa “Pop” had two maiden aunts who were both school principals, quite an accomplishment in those days, and loved to hike.  They first took the South Shore Line from Chicago to the Indiana Dunes with one of their hiking groups.  After falling in love with the mountains of sand, long stretches of beaches and accessible hiking trails, Katherine and Martha purchased a one room cottage, made all of knotty pine, nestled in the woods just a few minutes from the beaches and trails.  The small cottage was built through the Civilian Conservation Corps (CCC), a public work relief program created by FDR for unemployed, unmarried young men as part of the New Deal.


Thanks to my two independent great-great aunts and the following generations who have worked tirelessly to keep it habitable, my children are the fifth generation to romp around in “The Cottage.”

And what would be a fall weekend at The Cottage without homemade soup?

I made two different kinds; Chicken Soup for the meat-eaters and Cauliflower Soup for the others.  I’ll post the chicken soup another time, but I just have to share this simple cauliflower recipe with you.  I know it sounds a bit bland, but it is absolutely delicious, I promise!  And it’s one of the easiest things to make.  It’s gluten-free, nut-free, egg-free and dairy-free, although it is so rich and smooth, it tastes as if there might be a pound of butter in it. The cauliflower also has a natural nutty flavor and while many vegan cauliflower soup recipes call for a cashew cream, I don’t think it needs it.   I’ve always used the traditional white florets, but I suppose you could make it with any one of cauliflower’s lusciously colored versions.  How gorgeous would that purple be in a soup?!?!


Cauliflower Soup

2 tablespoons olive oil

2 cloves chopped garlic

1 white onion

2 leeks (only the white parts)

1 head of cauliflower

6 cups vegetable broth (I use Pacific)

1/2 lemon, juice

sea salt & pepper

chopped chives to garnish

In a large saucepan, heat the oil over medium heat and sauté garlic and onion until the onions soften, stir occasionally.  Add the chopped cauliflower and leeks and sauté for a few more minutes.

Add the broth, increase the heat and bring to a boil.  Reduce heat and simmer for about 20 minutes or until cauliflower is nice and tender.

Pour soup into a blender. Add the lemon juice, salt and pepper to taste and blend on high for 1 to 2 minutes until soup is smooth and creamy.

Return soup to saucepan and warm over low heat.  Add salt and pepper to taste.  If too thick add a little warm water or broth.

Ladle into bowls and garnish with chopped chives.


Outdoor Food Markets + The Best Kale Chips


Last summer my family and I traveled to Paris where outdoor food markets are found on nearly every corner. Each morning I would wake up before the rest of the family, purchase THE BEST cappuccino on the planet from the cafe below our apartment and walk to the market to purchase our food for the day. It was so fun and fresh and such a great way to eat and live!  No wonder those Parisian women are so svelte and gorgeous!

I love this National Geographic article about Outdoor Food Markets around the World. The photos are brilliant, of course! Doesn’t it make you want to quit your job and travel the world in search of the perfect eggplant?


At home I go to the Evanston Farmers’ Market every Saturday from May until November, rain or shine. Sometimes I bring a kid with me, other times my whole family might tag along, occasionally I’ll meet my mom or a friend, but most often I go alone. The weekly ritual has become about so much more than simply purchasing fresh, local food. The Market feels like a sacred space to me, a place where I can recharge my batteries, connect with people and nature, and be inspired. The sights, sounds and smells ignite my senses.  The weekly interactions with the farmers, some of whom I’ve come to know personally over the years, satisfies a craving for a “small-town” life despite my love for the big city. The whole experience feels raw and real in a time when so much doesn’t.

That nostalgic feeling is likely a part of the reason outdoor food markets are up 180 percent since 2006 according to new research from the University of Iowa. Yea!

The bounty I bring home every Saturday changes with the seasons, but I ALWAYS grab a large bunch of organic kale. Kale has been added to the Environmental Working Group’s Dirty Dozen list of foods with the highest levels of pesticides so I try to buy it organic whenever possible.

Kale has gotten a bum rap recently as many are quick to claim the dark leafy green’s 15 minutes of fame are “over,” but considering kale is one of the most nutrient-dense foods on earth I certainly plan to keep on eating it.  I use kale in salads and smoothies, but I also use it to make kale chips. These are so simple to make. They are light and salty and your kids will gobble them up even though they’re green…I promise!

The Best Kale Chips

1 extra-large bunch of lacinato kale

1 tbsp olive oil

1 tsp pink Himalayan sea salt

Preheat oven to 300°F. Remove stems and tear leaves into large pieces. Stems can be removed very easily by holding the base of one stem with one hand and pushing with the other hand along the stem to slide off the leaves (save stems to use in your smoothies).

Wash and thoroughly dry leaves before beginning. If leaves are damp at all, you will end up with soggy chips. I spin the leaves in a salad spinner and lay them out on a baking sheet to dry for a good 10-20 minutes before beginning.

Place the leaves in a bowl and poor oil onto the leaves. Massage the oil into the leaves with your hands. Make sure the leaves are fully coated but not drenched.

Place the leaves into a large Ziploc bag and poor sea salt into the bag. Seal and shake well until the salt is evenly distributed.

Spread the leaves in one layer onto a baking sheet. Bake for 10 minutes, rotate the pan, and bake for another 10-15 minutes.

Let cool for 3 minutes before serving.  Enjoy!

These little munchkins even took time out from their jumping to nosh on some kale!



P.S. It’s always a good idea to bring your own bag to the farmers’ market. There are so many adorable and affordable reusable bags out there, you might as well head to the market in style. I like this farmer’s market tote and  this cheeky one too, but I really love the pattern on this one AND it’s made by a company that supports marginalized women in India.

3 Super Simple Smoothies


One of the first things I did to begin to change my sugar, bread and dairy-laden diet to a whole foods, plant-based diet was drink a homemade green smoothie almost every morning. I love smoothies because they’re a great way to get a whole bunch of plant-food nourishment straight to your cells. And starting the day with a bright green drink as opposed to a dark black cup of coffee just feels like a smarter choice.  I am not kidding you, the buzz I get from my green drinks is just as satisfying if not better than the one I get from a cup of jo (full disclosure — I still have an on-again, off-again love affair with coffee, a topic that will have to be left for a later post).


Thanks to a tip from my friend, Kristin, a few years back, I ordered this book by Kimberly Snyder. After feeling initially put off by the cover, suspecting it was another fad diet book, I quickly realized Kimberly Snyder and I were on the same page about food.  She recommends her clients drink her Glowing Green Smoothie every day.  So I started with that.

Eventually, my morning smoothie evolved into an everything-but-the-kitchen-sink kind of smoothie, using basically anything I have in the fridge. I also realized if I used more fruit I could easily slip in some healthy greens and maybe even pass these nutritious drinks off as a treat for my kids!



Here are a few kid-tested recipes we like to use.

Berry Bomber

2 cups filtered cold water

1 cup blueberries (frozen or fresh)

1 cup raspberries (frozen or fresh)

1 cup romaine

1 cup spinach

1 celery stalk

1 green apple peeled and sliced

1 tbsp fresh lemon juice

1 banana

Go Green

2 cups filtered cold water

1 cup romaine

1 cup spinach

1 celery stalk

1 handful of cilantro

1 green apple peeled and sliced

1 banana

1/2 cup pineapple (frozen or fresh)

2 tbsp fresh lemon juice

Yellow Surprise

2 cups filtered cold water

1 cup spinach

1 cup romaine

1 cup mango (fresh or frozen)

1 cup pineapple (fresh or frozen)

1 banana

Blend ingredients together until smooth using a high quality blender.  I have this, but this one is budget friendly and also very popular.  Pour over ice and add a straw…kids love straws!

Tip: Pour the smoothie mixture into popsicle molds and you will be the coolest parent ever serving popsicles for breakfast!



P.S. Check out these helpful tips for smoothie newbies!


Can Food Heal Us?

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A friend once told me that our relationship with food is the most intimate relationship each one of us has. At the time, I thought that was absolutely ridiculous. Food is just food. It is just there, and we eat it.

Today, nearly 20 years later, I could not agree with that friend more. Food IS the most intimate relationship we have.

We eat food every day… usually several times a day. And every time we eat, we’re faced with choices. What am I going to eat? How much am I going to eat? Where am I going to eat? With whom am I going to eat?

Then we eat. We chew it, we taste it, we digest it, and it literally becomes us. Our incredibly efficient bodies take the vitamins, the minerals, the enzymes, the proteins, the fat and the carbohydrates out of the food and they become our cells.

YOU really are what you EAT!

My relationship with food has shifted dramatically throughout my life.

As a child, I felt indifferent about food, preferring bland meals. My parents prepared it for me and I ate it. It was fairly simple.

As a teenager, food became something I felt I needed to limit. Like many teenage girls, it became something that I believed could make me fat. This belief coincided with a feeling of guilt and shame whenever I indulged. Food became something I needed to have a certain amount of control over.

By my twenties, food turned into something that often made me feel sick. I almost always felt bloated after eating and was consistently constipated. I felt lethargic most of the time and began suffering from migraines.

I had my first child when I was 28, followed by two more adorable, but very hungry little people.

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Now food became a chore that threatened to chain me to the kitchen like a 1950s housewife. I had better things to do than slave over a hot stove for these people! I took every possible shortcut regarding food as I tried to rebuild a career I had put on hold for these little darlings. There were a lot of hotdogs, a lot of chicken fingers, and a lot of frozen pizzas for many years.

Then my daughter really shook things up. By the time she turned one, we learned she had severe food allergies to peanuts, tree nuts, eggs, dairy, sesame and was highly sensitive to gluten and soy. Now I was forced to pay attention. My daughter’s life depended on it.

Needless to say, by this point, my relationship with food had really been through the wringer. Over the span of my lifetime, food went from being something I felt mostly indifferent about, to something that could make me fat, to something that made me feel sick, to something that threatened my freedom and career, to, worst of all, something that could send my daughter to the emergency room in seconds with just one bite!

I hated food. I despised it. I resented it. I was scared of it. And yet, I still had to eat it. I still had to feed my family. Food was not going to go away.


Then one night, while searching the internet for answers to help my daughter who not only had to restrict her food to protect her own life, but also suffered from terrible eczema and basically had developed a full-time rash that kept us both up most nights (2 a.m. oatmeal baths were a common occurrence), I came across a woman who claimed she cured her own eczema by changing her diet.

I devoured this woman’s whole story that night. She wasn’t selling anything. There was no magic pill or cream to buy. She was just telling her story. She cleaned up her diet. She nourished her cells and healed her gut with pure wholesome food and although it took some time and a lot of persistence she eventually healed herself from the inside out.

Her story made so much sense! It was so logical and resonated deeply with me. If certain foods could make my daughter sick, could different foods make my daughter well?

I had to give it a try. I cleaned up shop. I went through my refrigerator and pantry throwing out pounds and pounds of non-food that I had been feeding my family and myself for years. I read everything I could get my hands on about healing with food. I started to cook. The journey began.

I’ll admit it has not been easy at times, but boy has it been worth it! First and foremost my daughter’s eczema and chronic itching improved dramatically. Within a few months of changing her diet, I was able to take her off the doctor prescribed, daily dose of anti-histamine she had been taking since she was one. And we were finally sleeping!!!!!!


I would’ve been satisfied with that, but for me there has been so much more!

One of the first changes I made was eliminating dairy. I hadn’t realized that I had been drenching nearly everything I ate with cheese. I put cheese on my salad, on my pasta, in my sandwiches, on my meat, melted on my vegetables. You name it, I added the cheese.

When I took the cheese away, I started to really taste food for the first time. My taste buds felt like they were coming alive. I tried new vegetables. Oh, the vegetables! The bright colors, the wide range of tastes and flavors from food that was grown straight out of our earth was truly overwhelming to me at times.

I’d always been a fan of salad choosing to stick to the basics…tomatoes, cucumbers, romaine and cheese of course. Now, I was eating and tasting asparagus, beets, zucchini, artichokes, kale, cilantro, chard, squash, peppers, eggplant while simultaneously learning of their healing properties: asparagus, chock-full of iron and folate, supports cell repair; butternut squash brimming with the powerful antioxidant beta-carotene strengthens skin, hair and nails; chard’s biotin helps the body use protein while its vitamin K and calcium are critical for healthy bones.


As the food I ate became brighter, my world also became brighter. The fog I hadn’t realized I had been living in for years lifted. My mood elevated. My hair looked shinier and my skin brighter. My headaches improved. My constipation went away. My overall enthusiasm for living increased. I wanted to do more fun things. I wanted more adventures, to take more chances, to meet new people!

Just a few years ago, I hated food. Today, I am madly in love with it. I create with it. I nourish my children with it. I appreciate it. I enjoy it every single day.

So, did food heal us?

I can’t really speak for my daughter because her  journey with food will be her own. But for me, I wonder, was it the food that made me feel better or the change in the way I thought about the food? I’m guessing it was a bit of both.


Either way, there is no going back. This is definitely my new beet!