Nourish was started in the Fall 2018, with a desire to serve and nourish:
- our local community, by providing an oasis of fresh, nourishing, healing food.
- all of humanity, through the example of delicious, properly balanced, healthful and satisfying plant-based eating.
- the tens of billions of our fellow sentient creatures with no voice who are enslaved, used and killed for food every year.
Health and Food
The health of our bodies, minds, and consciousness is dependent on how we nourish ourselves; be it by the food on our plates or the food for our thoughts.
Food and mindful dietary habits play an important role in helping create and maintain the proper chemical balance necessary for good health. Proper cooking makes food palatable, digestible, and assimilable. Vegetarian food cooked with healing herbs and energizing spices can eliminate many of the toxins that have entered the body through polluted food, water, air, or even noise.
The science of Ayurveda, like the science of Yoga, was inspired by the great masters and seers of ancient india. Ayurveda is one of the oldest sciences of life; a system of diet, healing and health maintenance that is deeply spiritual in origin.
At Nourish, we strive to serve the highest quality food available and to prepare it simply, with the ideals and principles of Ayurveda in mind. Ayurveda emphasizes properly cooked food, and simple, subtle flavors and dishes, enhanced with appropriate spices.
Foods such as grains, fruits, vegetables, seeds, beans, herbs, and roots are vital carriers and balancers for the life force of the body. The power of these foods only manifests when they are used in the proper combinations and in complete coordination with the unique conditions of each individual.
The principles of Ayurveda and the literally thousands of years of experience India has in vegetarian eating serve as guides for a vegetarian diet that nourishes our whole selves.
Everything we prepare is made with plants, as an offering of love. We use only the freshest produce – no frozen or canned vegetables are allowed in our kitchen — and we strive to use local, organic and/or biodynamic ingredients whenever possible. The life-force of food, which cannot be measured in terms of vitamins, minerals or calories, is destroyed or reduced in old and processed foods.
|Beans: we soak/activate most of our beans to enhance their nutrition profile, digestibility and absorption. For legumes, we cook regularly with organic moong lentils and organic adzuki beans as they are prized in both traditional Indian and Chinese medicine for their health benefits and their easily digested protein.|
|Grains: We stone grind most of our own grains in house.
For wheat, we use only ancient whole grain kamut and spelt flours; as we have found these ancient grain wheat varieties to be not only delicious but to have less gluten and be far more digestible than the common hybridized/GMO wheat used in this country.
We soak/activate our brown rice and tend to cook it longer and make it softer than is typically found, as we believe it’s far more digestible and appropriate to eat this way.
|Oil: for cooking oil we only use organic sunflower oil and/or organic rice bran oil. We use organic extra virgin olive oil for non-cooking oil.|
|Salt & Spice and everything nice: We use only Himalayan pink salt and organic spices, most of which we roast and grind fresh in-house. All of our food is prepared mildly spiced and mildly salted, and our sweets tend to be mildly sweetened.|
|Sweetners: Our sweeteners include: Maple Syrup, Brown Rice Syrup, Agave, Turbinado Sugar, Molasses and Stevia.|
|Vegetables: We change our vegetable dishes and our recipes throughout the year to adjust for the season and for what is available that is fresh, organic and/or local.|
|Water: We use only purified , alkaline water in all of our cooking and beverages.|