NOURISHED Feeds Us in Many Forms

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.

Winter Fancy Food Show Finds: extravaGONZO Gourmet Foods

extravaGONZO Gourmet Foods just introduced a unique line of culinary oils at the Winter Fancy Food Show, January 22-24, at the Moscone Center in San Francisco.

The flavors include Jalapeño Lime, Roasted Garlic, Meyer Lemon and Blood Orange. By using a blend of 80% extra virgin and 20% grapeseed oils, extravaGONZO fused in ingredients in an unparalleled way, giving them a bright and bold flavor unlike other oils on the market. The collection also includes classic red and white balsamic vinegars, from Modena, Italy, aged to syrupy perfection. 

“The GONZO philosophy is minimal ingredients, maximum taste,” states owner Tom Stevens. “My motto is bold flavors for bold people, not for the fancy or faint at heart. I ensure that the product line will be a palate pleaser to all — from the seasoned chef who labors over his/her creations, to the parent who comes home from work and has just a few moments to throw a quick meal together.”

Roasted Garlic turns up the taste on everything from steaks to seafood and pasta to dressings, while a drizzle will do wonders for popcorn, pizza and roasted potatoes. Blood Orange will do the same for poultry, pork and fish, with a short pour adding lip-smacking tang to dressings, potatoes and roasted veggies. Meyer Lemon is perfect for giving a summery fresh complement to chicken, fish and lamb, while a splash will enliven roasted veggies, potatoes and dressings. And to add a perfect punch to poultry, seafood and steaks on the grill, use Jalapeño Lime.

To order, find recipes and/or learn more about Tom Stevens, extravaGONZO creator, visit:  www.extravagonzofoods.com