April 2018
Let's Talk About....

April Health

In the spring, we don't just spring clean the house, we want to cleanse the body as well. Winter is hard on many of us; we hold on to more fat in order to keep warm. We eat richer foods, and often get less exercise and fresh air. Ah, but there is help and Mother Nature's on the job.
Fresh baby dandelions are nature's own perfect diuretic. Known in France as pis-en-lit, the young dandelion leaves grow just in time for us to make use of them in the most nutritious way.
Pise-en-lit, which translates loosely to "piss a bed," are more nutritious than kale or spinach, and are full of vitamins C, A, K, potassium and antioxidants. Half a cup of dandelion greens actually contains more calcium than a glass of milk.
If you plan to harvest your own greens, make sure you harvest from an area that is completely chemical-free. Avoid areas near freeways, overly-landscaped homes, golf courses, paved paths and public parks .


Easter is Sunday, April 1. While there are numerous services at churches and spiritual center, there's more than one way to hide an organic egg.
1) Use organic eggs, dye them the old fashioned way with vinegar and natural foods such as turmeric (yellow), cabbage (blue), and beets (red).
2) For snacks, serve celery, carrots, sliced apples and nut butters and humus; fresh colorful juices, carrot muffins, and dark chocolates to your friends and family.
3) Try Lava Lake Lamb or another organically-raised meat for your entree. Keep it local! Check with NourishMe for what has freshly arrived from our farms.

Shop at NourishMe while taking advantage of Kurtis Williams’s fabulous fresh produce from Waterwheel Gardens in Emmet. Thursdays, 1-5 p.m., through May.

Spring Cleanse , from Tuesday, April 17-Tuesday, April 24
Love They Liver with a week long cleanse through NourishMe. All food and drink is included in the fee. Call the shop, at (208) 928-7604, to register or for more details.

Sunday of the cleanse there will be a special Singing Bowls session with Bridget at Studio Move in Ketchum.

"These bowls, when played, emit a very high, very beautiful, soothing frequency of sound that is able to permeate every cell in your physical and energetic bodies," Bridget says. "This combined with my expertise on energy work provides a clearing and balancing of your chakras, energetic field and meridians that run thru your physical body."
Check for more food related events at Local Food Alliance.

Wine of the Month
São Miguel do Sul

Over the last 20 years Portugal has invested millions of dollars into improving the quality and expanding the quantity of dry table wines being exported.

São Miguel do Sul’s Red is a great example of one of these amazing buys and perfectly expresses the warm sun drenched Alentejo region where it’s produced. This is a ripe, inky wine with aromas of plump red fruits and toasted spices that over delivers with mouth filling black forest fruits, plum, espresso and smoke.

A Day At NourishMe

Lunch Box

Pack 'em the good stuff!

adapted from VegAnnie
Always use organic
1 block extra firm sprouted tofu
1/4 cup + 1 Tbsp tomato sauce
1 tsp oregano
 2 Tbsp + 2 tsp nutritional yeast 
A few pinches of dried basil, or a few leaves of fresh, ripped

1. Drain tofu: wrap block of tofu in paper towel or cheese cloth.
Place cutting board on top of the block of tofu. Apply even pressure to the top of the block by placing a cookbook (or something of equal weight) on top of the cutting board. Let tofu drain for about 15-20 minutes.
2. While tofu is draining, preheat oven to 425F and line baking sheet with parchment paper.
3. Cut tofu into 16 thin pieces, and place on baking sheet.
4. Spread 1 tsp of tomato sauce and oregano on each pizza stick.
5. Sprinkle 1/2 tsp of nutritional yeast on each stick.
6. Sprinkle dried basil over the tofu sticks, to taste. If using fresh basil, add after taking out of oven.
7. Bake for 27-30 min.
Free parking is available in front of NourishMe on Main Street and immediately behind the store for short term parking.

What's in the freezer?
Come check our new freezer, full of organic meats and other tasty treats

  • Agrarian Harvest: Bacon, breakfast sausage, Chorizo, bratwurst, T-bones and more
  • Buffalo Brown: Bison
  • CA Bull Elk Ranch: Elk
  • Double Springs: Ground beef, roasts, steaks and more
  • Idaho Lamb
  • Malhuer River Meats: various pork sausages
  • Chicken from Washington State
  • Pride of Bristol Bay: Salmon
  • Organic Prairie: Ground turkey
  • Pork from Buhl
  • Springs of Life – Oat burgers
  • Miscellaneous
Bones: oxtail, beef, elk; frozen vegetables, NourishMe soups, bone broth, Toni’s Ice Cream, tortillas, gluten free pizza crusts and more
Suggested Reading

Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine

Author Kelley Fanto Deetz takes the reader of this historical tome back to when the U.S. was growing as a county. When it came to meals, it took “a network of enslaved folks” to put food on the settlers' tables, not only in growing the food, but in what may have been a house-staff of dozens. Cooks acted as bakers, butchers, brewers, distillers, and sometimes, laundresses. A cook was likely taught to read and do “basic math,” and she (sometimes, he) taught kitchen chores to new slaves.
Deetz gives us vivid portraits that reveal these cooks producing the African-influenced dishes at the core of Southern hospitality,
This is not a cookbook. Instead, "Bound To The Fire" is a book of history and a chance to set it straight. There are some half-recipes in here but really, the book is about more than just our appetites.

What's in the store?

  • Organic soups everything from vegan to paleo.
  • Healthy, nourishing Bone Broth Shots
  • House-brewed Kombucha in a variety of flavors
  • Super Food Moringa Green Energy Smoothie
  • Nourishing Raw Cacao & Almond Smoothie
  • Salads
  • Fermented foods
  • Organic Market
  • Wine and Beer
  • Local dairy, produce and meat
  • high end supplements
  • snacks, treats, cheese, kelp noodles, butter
  • ....so much more

“Let food be thy medicine and medicine be thy food.”