Go Slow

It’s March first and, maybe it’s just me, but I feel like the year is already zooming by. Ironically, well before the year began I had slated March to be a time when we slowed down here on NOURISH Evolution. Not in the sense of fewer posts or reigned in momentum, but in terms of taking a big breath and diving deeper. Into why fresh, seasonal sustainably-farmed, -caught and -raised food tastes better and is better for our bodies and the earth. Into how our communities are strengthened and nourished when we choose to eat these foods (and, by contrast, are depleted when we don’t). Into where the choices we make at the grocery store, as isolated as they may seem, really do have an impact on things like national health care; global warming; the obesity crisis and hunger in developing nations.

That last sentence may freak you out, but it’s true. Michal Pollan wasn’t exaggerating when he said that we vote with our forks three times a day, and this month we’re going to explore to a deeper extent the wider consequences of the choices we make regarding the food we eat.

But, I believe, that requires us to slow down first. There’s vulnerability in slowing down and allowing for introspection, and I think that’s a healthy place to be as we move ahead into this month. I know it’s where I need to be, and somehow it keeps getting reinforced. By the book proposal I’m working on, about soulfulness and seasonality and themes that resonate to our very core. By the very first My Nourish Mentor group call today, where the enthusiasm and eagerness for deliberate change was electric. By being asked to be part of the leadership team of our local Slow Food chapter as the organization takes dynamic strides towards an exciting vision (you’ll find out more about the Slow Food organization this Friday in a piece by Kurt Friese). All of these experiences are humbling. All are exhilarating. And all require the presence of mind and authenticity of spirit that simply isn’t possible when whipping through them at warp speed.

This week—this month—I invite you all to join me in going “slow.” Does that mean committing to hours a day contemplating Big Things? No; in fact, my schedule is only going to ramp up over these next few months. What it does mean is that we’ll try to catch ourselves when barreling down a well-worn road of habit, take a few deep breaths and, at the very least, notice what we’re doing. At the very best, we’ll change course and, step by step, start carving out the path we really want to take.

Check back frequently on NOURISH Evolution this month to see what we uncover at this snail’s pace.

Share The Love!

NOURISH-EVOLUTION-recipe-download-img

Lorem ipsum dolor

Consectetur Adipiscing Elit, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna Aliqua.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy (Nourishing) Weeknight Meals

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life!

YOU MIGHT ALSO LIKE:

Arugula Pesto

Arugula has a spicy bite, and makes a delicious pesto. Whether you’re getting wild rocket from the farmers’ market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly.

Read More

Watermelon and Arugula Salad with Feta

We love how the peppery greens, briny olives, toasted nuts and creamy cheese contrast with the sweet melon. To make these even easier, as leftover grilled melon sits in the fridge, it releases delicious juice that provides the “dressing” to lightly coat the greens. This is great with our Grilled Garlic Bread.

Read More

Squash & Cheddar Tacos

Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.