Hunger comes to us in many forms, and in NOURISHED,
Huber serves readers sumptuous meals for body and soul.
Nourished is a powerful story that chronicles Huber’s
world-roaming search—from Greece, Costa Rica, Mexico, New York, France, San
Francisco, and all of the culinary adventures in between—for sustenance that
healed her body, shaped her faith, and defined her life’s calling. Lia’s quest begins with an unforgettable
“Anthony Bourdain” moment in a Guatemalan village—a story that surprisingly
shifts gears with a bowl of soup.
Throughout this thought-provoking and
delicious tome, Huber treats us to scrumptious meals through both the narrative
and recipes paired with each chapter while sharing the vulnerable, tender
roller coaster of emotions and self-exploration that define true love and deep
faith.
Her story spans twenty years as Huber takes us along to pasta lessons in
Bologna with Francesca; the “right place, right time” moment at the farmers’
market that helped her break into food writing; and the harrowing lengths she
went to obtain a yucca flower for dinner!
Using the growth of a tomato plant as a
metaphor for her personal growth, NOURISHED is divided into
four parts: Seeds, Roots, Starts, and Fruit. In her early years, Huber was a
self-confessed “meat and potatoes girl,” fighting with her body and on a
perpetual low-fat diet. But as she pushed the limits of life and was thrown
challenging curveballs with regards to her health, she eventually found an ally
in wholesome, real food.
In the course of her story, Huber realizes that when
she’s deliberate about what she eats, it nurtures all parts of her
being—body, soul, and spirit. “Food is so much
more than just something we put in our mouths or use to fuel our bodies,” Huber
writes. It’s a blend of memories, emotions, feelings, needs. There’s a soul to
food, isn’t there? Fragrances and flavors intermingle with our life experiences
to become wondrously satisfying in ways that stretch far beyond the plate.”
Wholesome, real food is what ultimately saved Lia, and why she’s made the
choice to nourish others with her story.
At the close of each chapter, Huber provides
mouthwatering recipes :
· Frijoles de Lia (Costa
Rica)
· Pastel Impossible
(Mexico)
· Frisée Salad with
Persimmons and Walnut-Crusted Goat Cheese (California)
· Crab Ravioli in
Saffron Lemon-Butter Sauce (Connecticut)
· Beijing Peanut Noodles
(Antigua Guatemala)
· Zucchini Frittata
(Italy)
· Grilled
Prosciutto-Wrapped Stuffed Figs (California)
· Mama’s Salt Cod
Fritters (Greece)
Huber is the
founder and CEO of NOURISH Evolution,
for which she was named Entrepreneur of the Year in 2012 by the International
Association of Culinary Professionals, and of Cook the Seasons, a
subscription-based real food community and online menu planner. Over the last
twenty years, she has been widely published as a writer and recipe
developer for Cooking Light, Better Homes and Gardens, Eating Well,
Prevention, and more.
