“Being nourished goes way beyond fueling our bodies,” says guest Chef Lia Huber. “Being nourished provides a profound sense of connection — to our deepest selves, to the earth, and to those around us — that makes our lives rich and whole. Food gives us the opportunity to nourish ourselves every time we eat in a way that leaves our body invigorated and our soul at peace. And from that place of deep fulfillment, those wider circles of connection begin to flourish.”
She’s giving away a copy of her book, Nourished: A Memoir of Food, Faith and Enduring Love here.
Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets. Any type of beet works just fine. As an added benefit, you can use the marinating liquid as a speedy salad dressing.
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste
1 pound beets (golden, red or candy stripe)
1/2 onion, thinly sliced
Zest the orange to equal 1 teaspoon. Juice the orange and set aside 2 tablespoons. (Reserve remaining juice for another use.) Whisk together juice, oil, vinegar, salt and pepper in a medium bowl.
Peel and spiralize (or grate) the beets. Add beets and onion to bowl, tossing to combine. Let stand 30 minutes, tossing occasionally.