Returning to the wisdom of seasonal eating increases our ability to find balance in the ever shifting demands of our busy lives. When we align with seasonal nutrition, we nourish our inner world, our foundation, our rooted-ness. We radiate vitality back into the connected web of life. We attune our bodies to the natural cycles inherent in all things. I'm inspired by traditional food ways in which cultures have followed seasonal rhythms to maximize nutrient density and variety.

"Let food be thy medicine and medicine be thy food."

 -Hippocrates

I believe Michael Pollan's motto, "Eat food. Not too much. Mostly plants." Which diet is best for an individual and the planet is a complex picture of many factors including: politics, economics, environmentalism, consciousness, and agriculture. I've spent many years as a vegetarian, many years eating primarily a vegan diet, and many years an an omnivore. I'm familiar with many special diets for allergies and health conditions, and I'm continuously updating as new research becomes available.

Following years of learning on the fly in catering and restaurants, my culinary training at the Natural Gourmet Institute was highly influenced by Westin A. Price and the foundation in his name started by Sally Fallon and Mary Enig, "restoring nutrient-dense foods to the American diet through education, research and activism."  In the absence of our food systems being mindfully stewarded, it is up to each one of us to become educated about food quality, access, labeling, and other food regulations. Let's reclaim cooking good food for ourselves and our loved ones. Good food feeds the body, gladdens the heart, sharpens the mind, and nourishes our communities. Everyone deserves the pleasure of good food. Good food is for everyone. 

Nourishing Root focuses on a whole foods diet, with an awareness that different diets serve different people at different times and stages of life, both through health challenges and in vigorous health. Everyone has a unique relationship to food with physical, emotional, psychological, social, and habitual components. We all need quality food to thrive. We all need community to feast with, welcoming the turns of the year with joy and thanks. 

Meal Blessing

Earth who gives to us this food,

Sun who makes it ripe and good,

Dear Earth, Dear Sun, 

To you we give our loving thanks.

Blessings on our meal, 

Blessings on our blossoms, 

Blessings on our roots,

Blessings on our leaves and stems, 

And blessings on the fruit. 

In cooking for you I always choose the best ingredients and cook them with joy. Healthy can be enticingly indulgent and perfectly satiating. With private cooking sessions or food made to order, enjoy the care and freshness of home cooked meals without spending the time cooking. Enjoy the support of meals cooked with love when you're busy and want to eat well without eating out all the time.

Let Nourishing Root's cooking services be a foundation so you can spend time doing more of what you want to do. Have more time to tend to work and family and play and self-care. If you are moving through a major life change or health challenge, all the more reason to invite more rooted-ness so you can stay connected and centered while you adapt. 

In wellness consultations, I aim to meet you where you are so that a shift in diet is more about integrating positive additions rather than limitations and deprivations. Elements of Ayurvedic and Chinese traditions may frame individual constitutions and seasonal adjustments. Explore your unique dietary patterns with the benefit of personalized attention. Learn how to increase the quality of your food while coming into more integrated balance with your whole self through diet and lifestyle. Feed your whole self. See Personal Dietary Consultations. 

Stock your fridge with customized meals and snacks with a Private Cooking Session. See Products for custom made desserts: cakes, tiramisus, and more. I teach small cooking and baking classes to adults and children upon request. Contact me for more information. 

Examine connections between food, lifestyle, and emotional well being to understand how your diet can build health and balance through nourishing food. Great for individuals and couples who want to feel their best and empower better food habits. Working with accessible individualized recommendations starting where you are now, learn to choose foods to suit you and your lifestyle, while maximizing nutrient intake, using whole seasonal foods, and reducing cravings. Honor dietary sensitivities, cook within your budget, update your pantry, and learn time saving short cuts.

How it Works:

You will fill out an intake form and email it back to me at nourishingroot@gmail.com. When I receive your questionnaire, we will schedule a time to meet in person or on the phone. Contact me for more information or to schedule a free fifteen minute introductory call.

Ready to get started?

 Download the form here.

Consultation rate:

90 minute initial session is $225.

60 minute follow up session is $150.

Package of three sessions: one 90 minute and two 60 minute sessions is $495.

Enjoy the convenience of customized seasonal menus, blending restaurant quality skill with the care of home cooking. I use the best quality whole food ingredients with seasonal cooking techniques to deliver delicious accessible food. The best diet for each person is ever shifting as we ourselves adapt and change. My goal is to understand your priorities and preferences so that you can relax while I take care of dinner, nutritious delicious food made especially for you.  

How it works:

Most clients prefer Nourishing Root to cook in their home. Off-site cooking and delivery is available with the additional transportation cost. For client home cooking we will finalize the menu as far in advance as possible for each session. A popular format is a four hour session in which I cook the week’s menu and clean up. Some clients prefer to shop or have the ingredients delivered before I arrive to maximize the value of chef services. If you prefer that I shop, the session may be longer than four hours depending on how many dishes are on the menu, in what volume, and the complexity of the preparation. Sessions can be weekly, bi-weekly, or tailored to your schedule. We will discuss what would work best for volumes and gage an appropriate amount of leftovers for the fridge and freezer. I can advise you on the best containers for refrigerator and freezer storage. 

Nourishing Root values flexibility in cooking for different diets, serving whole foods, vegetarian, vegan, gluten-free, and other dietary needs. To move forward, we would schedule a complimentary phone call to discuss food goals and habits, dietary and taste preferences, kitchen equipment, and scheduling preferences. The more information you can give in the beginning conversation and with feedback from the first couple sessions, the more Nourishing Root will be able to find the perfect mark of cooking for your specific palate. Each menu will be tailored to what best serves your preferences with breakfast foods, baked goods, salads and vegetables, grains, beans, sides, entrees, snacks, broths, soups, and smoothies. Nourishing Root will help you determine the menu pattern that will best suit your lifestyle.

If you'd like your menu options to be more precisely tailored with nutrient rich foods and herbs to support your individual wellness needs, choose the support of a nutritional consultation session. See Personal Dietary Consultation.

Private Cooking Rate:

$100 per hour, plus ingredient cost.

Most sessions are 4-5 hours. Inquire for day and package rates.

Contact Me for questions or to schedule a free fifteen minute introductory call.

MENU HIGHLIGHTS and CLIENT FAVORITES

Nourishing Root: feed your whole self wants you to love your food so I always use the best available, best quality, best tasting, organic, local, seasonal, and whole foods. Note that while I emphasize vegetables and vegan options, this menu reflects the preferences of a wide clientele with varying dietary needs including animal proteins. I can accommodate many dietary preferences. I will work with you to create an energizing menu to feed your whole self. If there's something you want that you do not see, please ask. 

These items are selected to work well for the time demands of cooking in your home. Items needing more complex preparation and time are available for some arrangements like batch cooking and long-term services.

NOURISHING BROTHS

Broths are nutrient dense and easy to digest. After your consultation, commission a custom blended nourishing broth: a protein base of organic chicken, fish, or mushroom simmered with vegetables, seaweed, and herbs.

NOURISHING SMOOTHIES

These blended smoothies are a great way to boost your energy whether to start your day or supplement meals.

Spirulina Berry with cranberries or raspberries (seasonal availability), bananas, lemon/lime, hemp seed and oil. Add cacao or ginger.

Kale Pineapple Banana with lemon/lime, organic hemp seed and oil. Add cacao or ginger.

Kale Pear Apple with lemon/lime, ginger and celery. Add turmeric.

Green Smoothie: organic greens (combination of kale or dandelion, celery or cucumber), lemon/lime, apple/pear, hemp/flax oil. Add ginger or cayenne or turmeric.

Avocado Blueberry Cacao with banana, kale, hemp/flax oil. 

Beet Ginger Apple Carrot with lemon and hemp/flax oil.

NOURISHING VEGETABLES

Stewed Mixed Greens with options of adding nourishing broth, mushrooms, ginger, garlic, vinegar or herbal vinegar.

Roasted cauliflower tossed with lemon and parsley.

Root vegetable mash (parsnip, carrot, celery root).

Collard green gratin.

Pestos: basil, kale, garlic mustard…

Baked broccoli with mushrooms and crispy shallots.

Kale salad- vinaigrette (fruit and seed), honey mustard (roasted nut, tomato), vegan caesar (dulse, nut, tomato), almond or peanut dressing (peppers, scallions).

Saag tofu.

Indian potatoes and peas.

Baked crispy kale.

Steamed veg.

Roasted veg.

Greek salad: cucumbers, tomatos, bell peppers, onion/shallot, olives, feta (sub nuts or tofu for vegan option).

NOURISHING TOFU, TEMPEH, SEITAN

Sloppy joes.

Tempeh bolognese.

Tempeh or seitan bean chile, quinoa optional.

Tempeh paprikash.

Thai red or green curry vegetable and tofu.

Thai seitan salad with red onions, mango, and peanut or cashew lime cilantro dressing.

Tofu broccoli veg stir fry with ginger and garlic, tamari sauce.

NOURISHING BEANS

Baked beans.

Baked chickpeas.

Baked Felafel.

Beans and greens.

Coconut mung beans.

Indian chickpeas with tomato and greens.

Lima beans or other white beans, roasted garlic, herbs.

Masala pintos.

Mississippi caviar: black eyed peas, tomato, cucumber/pepper, oregano, garlic, (hot pepper).

NOURISHING EGGS

Egg Salad.

Fritatta with choice of greens, tomato, potato, peppers, onion, green beans, other veg, parsley and other herbs, animal proteins: cheese, bacon, sausage. 

Hard Boiled Eggs.

NOURISHING POULTRY

Braised turkey legs with carrots.

Chicken with broccoli and orange sesame soy sauce.

Chicken with olives, citrus, and herbs.

Chicken (or turkey) baked with herbed breadcrumbs. 

Chinese chicken with broccoli, veg (bok choy, zucchini, peppers), scallions and cashews.

Crispy roasted chicken thighs and legs.

Italian chicken tomato basil mozzarella casserole.

Chicken cacciatore: tomato sauce with peppers, onion, peppers, greens, optional: beans, olives, capers.

Chicken roasted over dark leafy greens, onion, tomato, add veg.

Thai coconut chicken vegetable soup.

Veg and chicken pot pie.

NOURISHING MEATS

Bacon vegetable fritatta. Vegan option with dulse, veg, tofu.

Burgers Mom’s: turkey, beef, lamb (choose one or a mix).

Sausage vegetable quinoa bake. Vegan option with plant protein or beans.

Sloppy joes.

NOURISHING FISH

Fish en papillote: baked in parchment paper with fresh herbs. Can include some veg like tomato, green beans, peppers.

Fish panko: lemon, parsley, optional: onions, scallions, peppers or other veg.

NOURISHING SOUPS

Butternut squash soup.

Carrot ginger.

Chowder fish or vegan bean/tofu.

Curried sweet potato soup.

Greens and beans with seaweed. Animal protein optional.

Lentil brown: onion, celery, carrot, garlic, thyme/oregano or aromatics.

Lentil red dhal: tomato, parsley, lemon, cumin, coriander, onion, garlic, ginger.

Lentil shiitake vegetable.

Minestrone.

Miso: simple, or with scallions, seaweed, tofu.

Soba. 

Tuscan bean soup: white beans, garlic, onion, carrot, celery.

NOURISHING GRAINS

Whole grains: rice (white, basmati, jasmine, brown, wild), quinoa red or white, barley, buckwheat, millet, amaranth, oats. Plain, savory, porridge options. 

Kitcheree: rice and mung/adzuki beans with celery, mustard seed, greens optional.

Risotto: traditional arborio, or wild rice, brown rice, or barley; with herbs, optional: greens, mushrooms, peas, green beans, asparagus, parmesan or nutritional yeast.

Porridge (oat, quinoa, amaranth) with mix-ins: seeds, nuts, fruit, dried fruit, ginger, cinnamon, cardamom.

NOURISHING PASTA

Pasta cream sauce: peas, veg, cheese, herbs (vegan option cashew nutritional yeast sauce).

Black bean pasta pesto garlic, basil, (salmon/other protein).

Bolognese: beef, turkey, pork OR vegan with seitan/tempeh.

Sesame noodles veg, tofu, tahini ginger sauce. Add a protein, peanut, scallions.

Tortellini salad with olives, peppers, broccoli, vegetables, basil garlic sauce, vegan option with penne or bowties.

NOURISHING SAUCES, SNACKS, DRESSINGS, and DIPS

Babaganoush eggplant tahini dip.

Curried red lentil dip.

Herb garlic oil (cilantro, parsley, etc.). Great on pasta, veggies, grains, fish, sandwiches. 

Honey mustard (vegan option) dressing.

Hummus or bean spread.

Ketchup.

Tahini sauce.

Tzatziki yogurt cucumber dip. Beet option.

Vegan caesar dressing.

Vinaigrette dressing: garlic, mustard, herbs, oil and vinegar.

NOURISHING SAVORY BAKED GOODS

Cornbread plain or choose: cheese, bell pepper, scallion, jalapeno, cilantro, chile powder.

Foccaccia: basil and romano or parmesan dough topped with extra virgin olive oil. Optional topping choice (not baked) of garlic, sauteed onions, cheese, tomato, arugula.

Fritatta with choice of greens, tomato, potato, peppers, onion, green beans, other veg, parsley and other herbs, animal proteins: cheese, bacon, sausage. 

Pizza: tomato sauce or white pizza, your choice of cheese and/or toppings. 

Calzone: pizza dough encloses cheese (or beans or tofu) and herbs, add in: beans, veg.

Spanikopita phyllo pie with greens/feta, tempeh/tomato/herb, or beef/tomato/herb, or fennel/pork/parsley.

Bean Phyllo Pie: white bean/garlic/herbs, curried lentil and squash/sweet potato, brown lentil/onion/pepper/herb.

NOURISHING SWEET BAKED GOODS

Banana bread or muffins, VN option.

Blondies with choice of pecan, walnut, chocolate, and maple upon availability.

Blueberry cake or muffins. Or sub another berry.

Carrot cake or muffins. Add walnuts.

Chocolate cake or cupcakes, VN option.

Chocolate chunk cookies. Add coconut, oats, raisins, walnuts.

Cornbread or muffins: a touch sweet. Optional: sweeter.

Cranberry orange walnut bread or muffins, VN option.

Festive fun bars: butter cookie with chocolate center topped with choice of sprinkles, colored sugar, chopped nuts, coconut, or chocolate chips. 

Fruit baked: apples, pears, stone fruit, berries, rhubarb. VN. 

Gingerbread: a deep dark spicy recipe. 

Hermits: New England spice walnut raisin cookie.

Oatmeal raisin cookies.

Oatmeal fruit crisp with apple, pear, strawberry, blueberry apple, mixed berry, and rhubarb (seasonal availability). VN option available.

Protein oatmeal pancakes.

Thumbprint jam cookies. VN option available.

BREAKFAST OPTIONS

Chia pudding: coconut or nut/seed milk, add in: nuts, seeds, spices, fruit, cacao. My fav is coconut, mango, lime.

I have a love for developing recipes that extends as far back as I can remember. Through the dance of the chemical, the sensorial, understanding the nature of ingredients, and being playful and willing to take a risk, while applying all my years of observation and learning in the kitchen, an average product can become more delicious and nutrient-dense. This service includes reworking current recipes and/or original recipe development, with the option for integration services of overseeing product production, as well as short/long term quality control. Development can consist of an ingredient upgrade, updating menu relevancy to reflect current and coming trends, and sweet and savory recipes for specific diets such as raw, gluten free, vegetarian, vegan, paleo, nut free, etc.

Some past development includes: raw tiramisus, cheesecakes, puddings, parfaits, cookies, granolas, and other raw desserts. International Harvest: raw mulberry walnut granola, raw Austrian pumpkin seed granola, raw chia nopal bar, raw Go Take a Hike Bar, raw cacao brownie, raw pumpkin pie, raw cherry pie, cajun cashews, GF almond cookies. GF vegan fig bar. GF biscuit. Vegan spelt biscuit. 

Compensation is determined based on an hourly consultation rate or a negotiated project rate, with additional fees for creative content ownership by sale of the recipe and/or a royalty schedule. 

Contact me for further information.