JUNE 2019
Let's talk about....
Farmers and Our Health

At NourishMe, there is a concerted effort to educate consumers on the benefits of healthy animal meats versus non-healthy, industrially-raised animal meat, which can be loaded with GMO feed. Among the many offerings is grass-fed beef from Silver Spring Ranch in Picabo. We also carry chicken, pork, lamb and fish.

One reason we love locally raised beef is the abundance of good grasses the cows chew on. These grasses are metabolized through constant chewing, which converts those omegas, vitamins A, K2, B12 and D3 and other nutrients into something our bodies can access. In fact, the omegas in grass-fed beef are equal to what you might get by eating salmon.

It's important we we get our nutrients from whole foods raised by organic farmers in sustainable ways. And we need to put nutrition in its proper place, above and/or equal to western medicine.

For instance, Dr. Jack Wolfson, the author of the “Paleo Cardiologist” ( see 'Reading and Eating' below) discovered in his career that poor nutrition and toxins were the cause of much disease. And although they practice many of the same principals of an integrative cardiologist, so-called Paleo cardiologists will focus more on diet and toxin-free living as a way of preventing, treating and reversing heart disease.

Living in an area that prides itself on health and wellness means, the Wood River Valley and the region is home to many healers, along with farmers and producers who grow and create these organic foods.

When we support local farmers we also support our own health, and the regional food system. Having an appreciation for your farmer is an easy way to start this joyful process.

In the Wood River Valley, we're fortunate there's a group of farmers willing to make the trek up to see us hauling an incredible cornucopia of organically grown wares. At NourishMe, we're visited weekly all year, by these local farmers, selling and sharing their fantastic produce.

Supporting local farmers supports not just them, not just you, but the health of the planet.

Friends and Family
Enjoy the family style cafe for lunch every day of the week. We also now have a coffee and tea bar for our customers' convenience. Ask about the custom Chaga Chai tea created by Sylvie Doré, of Redwood Fairy Ferments & Herbs.
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EVENTS

The Sun Valley Wellness Festival & Conference will be held Friday, June 28-Monday, July 1. It will include a host of speakers, classes, a movement studio, the experience hall which is open to the public, and a host of presentations. For more information, follow the link above.

The Wood River Farmers' Markets, will be held from 2-6 p.m. every Tuesday afternoon, in Ketchum, and Thursday afternoons in Hailey. The Ketchum market has moved to the base of River Run, where there will be games activities, raffles and live music for the opening, Tuesday, June 11.


Check for more food related events at Local Food Alliance.
Waterwheel Gardens sets up shop at NourishMe for a mini-farmer's market every Thursdays from 1-5:30 p.m. (June through September) with fresh organic produce and goodies, from Emmett.

The Wood River Farmers Market, in Ketchum, will begin Tuesday, June 11 at base of River Run.

The Farmers Market in Hailey is on Main Street, and begins Thursday, June 13.
Nosh on This
Egg and Pesto Stuffed Tomatoes
Ingredients
  • 6 large tomatoes
  • 6 eggs
  • ½ cup extra-virgin olive oil
  • 6-8 basil or other leafy leaves for pesto
  • 1 garlic clove
  • ¼ cup fresh parsley
  • ½ tsp sea salt
  • 3/8 tsp freshly ground black pepper
  • ¼ cup nuts of choice

Preparation
  1. Make a pesto from leaves of your choice. In a food processor or blender add torn leaves, garlic, parsley, salt, pepper and olive oil. Add nuts such as pine nuts, almonds or walnuts. Process well until you obtain a pesto consistency.
  2. Preheat your oven to 400 F.
  3. Remove the core of tomatoes.
  4. Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto leaving enough room for the egg as well. Crack an egg into each tomato.
  5. Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for about 20 minutes.
Adapted from www.paleoleap.com
Heat, Cool, Freeze
  • In the café: Available daily are fresh juices, smoothies, delicious and nourishing soups including a vegetarian option. Everyone is welcome to pull up a chair at the cozy cafe tables, or take their soups and salads to go. Also available are sandwiches, take-away items, coffee and tea.
  • In the cooler, find fresh local organically fed and raised eggs, krauts, cheese, gourmet items, butter, seasonal fruit and other produce.

  • In the freezer, customers will find a choice selection of organic meats, and other foods.

Reading and Eating


Dr Jack Wolfson, the author of the “The Paleo Cardiologist”, was a very successful cardiologist, and the director of cardiac rehabilitation. For many years, he operated, installed pacemakers and treated coronary patients the conventional way.

However, during all these years, it became evident to Wolfson that pills and procedures were ineffective at preventing and treating heart disease, and that there had to be a better way.

Together with his wife, a healer and chiropractor, he has become renowned for his work with nutrition to prevent the effects of high blood pressure.

He is now recognized as one of the leading voices in natural and preventative heart health care. "The Paleo Cardiologist" leads the reader on a journey to better health, without pharmaceuticals and a death sentence.


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