Sunday, November 9, 2014

Fall Cleanse Kale Salad

There's something about the change of seasons that always seems to have me want to change something about my diet. Whether it's to eat more vegetables, drink more fresh vegetable juice, make more soups, or make more salads, it's usually marked by me wanting to eat healthier. Okay, and maybe on those cold rainy days all I really want to eat is warm homemade cookies or macaroni and cheese. Recently, I've had this strong desire to eat more vegetables and salads, but I'm always worried about not feeling full enough. I mean, I'm a nursing mom who spends her days looking after a wriggly baby. You can be sure that I need plenty of calories! So I created this salad recipe that's loaded with vegetables like kale, beets, squash, and fennel and it's full of nuts, seeds, and a creamy tahini dressing to make it even more filling. Check out the recipe here!

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on FacebookInstagram, and Pinterest

Friday, October 10, 2014

Blueberry Buckwheat Breakfast Pudding

Life has been a whirlwind lately. A whirlwind of baby smiles, baby cries, baby giggles, dirty diapers, spit-ups, and lots and lots of breastfeeding. Yup. And when I find  myself cooking in the kitchen, all I want to make is something super quick, super satisfying, and super healthy. I'm slowly working my way back into the kitchen with meal planning and such, but man is it hard! It's even hard to find a free minute to put my thoughts into words on this blog and I really truly miss it. I can't beat myself up over it, though, because my sweet baby Hazel will only be a baby for so long and I want to drink all of her sweet baby-ness in, even if it means lots of dirty diapers and interrupted sleep.

I've always seen breakfast as the most important meal of the day for me, and now as a mom, it's even more important! Here's a buckwheat pudding that I really loved making this summer with the pounds of fresh blueberries from the farmers market. It's easy to make (throw it all in the blender and voila!) and makes you feel like you're eating dessert for breakfast. Kind of. Anyway, check out the recipe here.

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on FacebookInstagram, and Pinterest

Sunday, August 31, 2014

Greek Bulghur Salad

I've had a thing lately for Greek salads. Ok, so maybe I actually have a thing for feta cheese. Anyways, I'm a huge fan of anything Mediterranean this time of year. We're talking loads of tomatoes, tender lettuces, crisp cucumbers, lots of olives and olive oil, and of course lots of fresh herbs. I could eat a salad like this every single day and not get sick of it. To me, it's the perfect summer meal.

Greek Bulghur Salad Recipe

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on FacebookInstagram, and Pinterest

Tuesday, August 26, 2014

Quick Pickles

 I live in a cute little apartment in Seattle. I love many things about it. It's got a cute kitchen full of natural light, gorgeous hardwood floors throughout, and two big bedrooms. The thing I wish it had? A backyard. Why? Because I want a vegetable garden. Someday.

 I can't complain too much because I also happen to live within walking distance of a great summer farmers market that happens every Friday. It has been a little routine of ours to put baby Hazel in the sling and walk with her to the market every Friday. There, I pick out vegetables and fruit for the week, sometimes even picking up some fresh bread and lacto-fermented pickles from my favorite little booth. I've made lacto-fermented pickles before here, but when I don't feel like making them, I buy them.
I recently tried making quick pickles with some beautiful local veggies and I loved how easy they were to make. And the best part is that they were ready to eat in two days and I didn't have to sterilize any jars. It was a win all around. They're refreshingly crisp and tangy and in my opinion, pickling is the best was to use local produce. I used cucumbers, carrots, green beans, radishes, garlic, and hot  peppers and the results were perfect.

Quick Pickled Vegetables Recipe

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on FacebookInstagram, and Pinterest

Monday, August 25, 2014

Antioxidant Fruit Salad with Bee Pollen + A BABY!

Wow, has it been ages since I've updated this little blog of mine!? In case you don't follow me on Instagram, I'll have you know that I gave birth to the most beautiful baby girl named Hazel June, and if you scroll down a bit, you'll see her gorgeous little face below. She has truly made my life more amazing and wonderful and exhausting. As you can imagine, I spend much of my time taking care of her and not too much time cooking these days. But rest assured, this mama is slowly getting back into the kitchen again and beginning to adjust to this new normal. It's a wild ride, that's for sure!
At this point, I've been obsessed with summer fruit and all the goodness that it provides. I made this pretty little fruit salad with all local produce and topped it with a vanilla bean infused raw honey. Holy crap, it's delicious. Sprinkled with some amazingly powerful bee pollen, it's seriously what I want to eat for breakfast, lunch, and dinner.
Finally, here's my little babe at two months old. She's our dream baby and we couldn't be more blessed to have her in our lives. I'm sure she'll make some more appearances here on the blog moving forward. In the meantime, be sure to check out this amazing fruit salad and go make yourself some vanilla bean infused honey! Much Love.

Antioxidant Fruit Salad with Bee Pollen and Vanilla Honey

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on FacebookInstagram, and Pinterest

Friday, May 2, 2014

Cleansing Spring Salad

Yesterday, it was a beautiful 84 degrees in Seattle. The sun was shining. The air smelled of lilacs and apple blossoms. And I was so incredibly happy. As I walked (okay, waddled) around my neighborhood, I started thinking about how soon I'll be sharing this beauty with my daughter (I just got goosebumps typing that word). How I can't wait to pick lilacs with her and watch her take in their scent for the very first time. Or how she'll grow up with the view of the Olympic mountain range right outside her door. Or how I'll be able to share my love of beautiful colorful food with her. I really can't wait.
This salad was one of those creations inspired by the colors of spring. You already know how much of a fan I am of color in my food, so this comes as no surprise. It's full of cleansing and alkalizing vegetables that our bodies crave during this change of season. Detoxifying golden beets, cooling cucumbers, and chlorophyll-rich pea greens are all combined in a light Asian-inspired dressing that's good on everything. I was even able to find some gorgeous purple amaranth microgreens for garnish! Aren't they just incredible? So do your body some good today and eat some fresh and colorful food. And then go for a walk and pick some flowers. I promise, you'll feel good. Really good.

Click Here for Cleansing Spring Salad Recipe

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Monday, April 21, 2014

The Best Granola Ever

No joke, I have made variations of this granola almost every week for the past month or two. To me, it's the perfect snack to have with fruit or yogurt. And it's also good when I wake up in the middle of the night starving, which happens more often lately than I care to admit (baby has been growing lots in the past few weeks!). I think one of my favorite things about making granola at home is the most incredible aroma that fills my kitchen as it bakes. The toasty coconutty smell just permeates everything and puts me in such a happy mood! I should also mention that every single person who's tasted this granola (trust me, there have been a lot of people...I like to share food) has said that this is the best granola they've ever tasted. It's not too sweet and very easy to adapt. And of course, it only made with the healthiest ingredients. I honestly can't think of any more reasons why you shouldn't make this right. this. minute.

Click Here for The Best Granola Recipe

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Friday, April 18, 2014

Barley, Asparagus, and Broccoli Salad

I really can't believe that April is halfway over. Like really. One minute, time seems to be crawling so slowly and the next minute, I'm wanting it all to slow down. I know it's been quiet here on the blog lately, but trust me when I say that my life has been anything but quiet. And just because I haven't posted many new recipes here doesn't mean I haven't been cooking! It just means that I'm a tired and hungry 8 months pregnant lady who doesn't feel like pulling out a camera whenever she sits down to eat something. So when I made this satisfying salad the other night, I realized that it was too good not to share and got myself to take a picture for your viewing (and tasting) pleasure.

Barley, Asparagus, and Broccoli Salad

1 cup uncooked pearled barley
10-12 asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro, chopped
1 small clove of garlic, chopped
3 scallions (white and light green parts), finely chopped
2 tablespoons fresh lemon juice
1 tablespoon grainy mustard (or dijon)
1/4 cup extra virgin olive oil
1/2 cup almonds, toasted and roughly chopped
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

1. In a saucepan, bring pearled barley plus 5 cups of water to a boil. Reduce to a simmer and cook 30 minutes or until the barley is cooked. Add more water to the pot if needs it throughout the cooking process. Drain and rinse the barley. Put the barley in a large bowl

2. While the barley cooks, bring about 6 cups of water to a boil in a separate pot. Add the chopped asparagus and broccoli, stir,  and cook for 15 seconds. Drain immediately and rinse under cold water. Set aside.

3. To make the dressing, whisk together the garlic, scallions, lemon juice, mustard, olive oil, and a 1/2 teaspoon of salt. Pour over the barley and toss well. Add the asparagus, broccoli, cucumber, and almonds. Toss again. Taste to see if it needs more salt.

4. When you're ready to serve the salad, top with crumbled feta cheese and avocado and toss gently.

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Wednesday, March 12, 2014

Coconut Split Pea Soup

I'm not going to sit here and pretend that I'm not counting down the days until it feels like spring. I'm longing for back-to-back days of sunshine and blue skies. After all, I've got some pretty cute vintage sun dresses that I'm dying to wear over my growing baby bump, so warmer weather needs to come soon! I'm also longing for fresh spring produce. Lots of young greens, peas, asparagus, and...strawberries. All of it. I really can't wait. And with each day that passes, I know it's getting closer.
Since the beginning of my pregnancy, I've made a conscious effort to eat lots of quality sources of protein and healthy fat, as these are both critical for a healthy developing baby. I came across this soup recipe full of protein-rich split peas and creamy coconut milk and I thought it sounded like a perfect fit for what I needed at the time. Let me just say, this soup did not disappoint. The bright green color alone is incredible; a color that's a perfect reminder of the new growth and life of spring.

Coconut Split Pea Soup (adapted from this recipe on 101 Cookbooks)

2 tablespoons ghee or extra-virgin coconut oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

5 cups vegetable broth or water
1 1/2 cups green split peas, picked over and rinsed
1 tsp Indian curry powder

1 can (15oz) organic full fat coconut milk) sea salt
, to taste
cilantro, for garnish

For the Curry-Spiced Ghee Garnish:
3 tablespoons ghee or coconut oil
1 tablespoon curry powder

1. Combine the 2 tablespoons ghee or coconut oil, onion, garlic, red pepper flakes, and one teaspoon curry powder in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and split peas and simmer, covered, until the peas are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.

2. In the meantime, warm the 3 tablespoons ghee in a small saucepan over medium heat. When it starts to smell fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.

When the split peas are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. If it's too thick, add some more water.

3. Stir in half of the spiced ghee, taste, and add more salt, if needed, typically a couple of teaspoons if you used water instead of a salted broth. Serve drizzled with the remaining spiced ghee and sprinkled with cilantro.
Serves 4 to 6

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Friday, February 21, 2014

Miso Vegetable Noodle Soup

I know I'm not alone when I say that I'm looking forward to spring. It seems as if much of the country has been dealing with one of the worst winters ever and everyone is just counting down the days until warmth, sunshine, and flowers. I'm lucky enough to live in Seattle where winter weather isn't quite that extreme, but man am I missing those long days of sunshine! The other day, I was out walking in my neighborhood and saw lots of crocuses and daffodils blooming and I became so giddy with excitement. This year, everything seems so much more exciting for me as the days draw closer to when I meet my baby girl. It's magical.
I want to leave you all with this immune system-boosting soup that's really perfect for this time of year when you may be dealing with cold weather sniffles or just the end of winter blues. It's loaded with vegetables and literally takes ten minutes to make. You'll feel good after eating it. Almost as good as you'll feel finding that first blooming daffodil of spring.

Click Here for the Recipe for Miso Vegetable Noodle Soup

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Friday, February 7, 2014

Black Bean, Sweet Potato, and Kale Tacos

It's funny how I go through phases with my food. Some weeks, all I want is Indian food full of flavor and spice. I'm talking coconut curries and lentil soups. Other weeks, I find myself on a Mediterranean kick, where all I want is olives, cheese, bread, and vegetables braised in garlic and olive oil.  Oh, and I can't forget about those weeks where Asian cuisine is what I'm craving. I'm talking all over Asia here with pad Thai, vegetable sushi, pho, and bibimbap. And of course, there's my strong desire for Mexican food. Especially anything with lots and lots of guacamole on it. I eat that stuff by the bowlful. Yup, I'm all over the globe these days when it comes to food. And I'm loving it.

Of course, knowing me, you can be sure that I'm making most of these dishes at home, using super healthy and organic ingredients. I'm not eating your typical run-of-the-mill greasy pad Thai, nor am I stopping at the taco joint on the corner eating a chalupa. Nope, all of my meals are full of colorful vegetables, bursting with nutrients for me and by growing baby girl in my belly. They're the "healthified" versions of the traditional dishes. But they're not lacking in flavor, that's for sure. And these tacos are a testament to that. You're not gonna find GMO corn in these babies, nor are you going to feel guilty after downing five of them in one sitting. At least I didn't!

Click Here for Black Bean, Sweet Potato, and Kale Tacos featured on Life by DailyBurn

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Tuesday, February 4, 2014

Eating for Hormonal Balance: Ravioli with Broccoli and Olives

Happy Tuesday everyone! Today, I'm excited to announce that this little blog post is a part of a fun themed series started by my lovely blogger friend Sophie from Wholehearted Eats. The recipe series is all about foods that promote hormonal health, and of course when she asked me to participate, I couldn't say no! At the bottom of this post, there's a list of all of the other bloggers from around the world participating, so be sure to check out their sites throughout the week, as well.
As many of you know, I'm currently experiencing what is typically seen as the greatest hormonal roller coaster known to women...and that is pregnancy. But you don't have to be pregnant to suffer from the effects of wild hormones. And sadly, a lot of women suffer on a regular basis from hormonal imbalances. Well, here's the thing. What you put into your body affects your hormones. Plain and simple. The right foods can actually help re-balance your hormones to be at levels that they're supposed to be at! This issue is obviously a complicated one (the body's hormonal system, after all, is one of the most complex systems to understand) that depends on each individual woman's body. Treating the issue through food, however, is the single most important first step in rebalancing our precious hormones. Below are two of some excellent types of foods to incorporate into the diet (plus a few to avoid) if you're experiencing symptoms of hormonal imbalances.

Healthy Fats
The body needs fat. Hormones themselves are actually made of fat, so it is vital that you're getting plenty of high quality fats in the diet to support healthy hormones. Women in particular seem to be afraid of consuming too much fat, but depriving the body of fat is what I feel to be the number one reason for hormonal imbalances. Healthy fats come from both plants and animals. Though strict vegans and vegetarians may disagree, there are just some nutrients that cannot be obtained from plants alone.
Excellent Fats: avocados, olives and olive oil, virgin unrefined coconut oil, sardines, wild Alaskan salmon, pasture raised eggs (including the yolks), grass-fed ghee and grass-fed (preferably raw) butter, raw nuts of all types (soak the nuts overnight for optimal nutrient absorption)
Fats to Avoid: trans fats, any refined oils (including soy, vegetable, and canola oil)

Cruciferous Vegetables
Many women suffer from estrogen dominance. I myself have suffered from it, as I had severe estrogen induced cystic acne in my early twenties. There are SO many other symptoms of estrogen dominance. I won't get into the symptoms here (you can easily look them up), but to put it simply, too many estrogen-mimicking chemicals (also called xenoestrogens) in the body can wreak havoc on our entire systems. And we're exposed to xenoestrogens constantly from sources like polluted air and water, plastics, chemical fertilizers, pesticides, birth control pills, and household chemicals. They're unavoidable. So we need ways to naturally detox these xenoestrogens out of our bodies so they don't throw off our good and healthy estrogen. Enter cruciferous vegetables. All cruciferous vegetables like broccoli, cabbage, kale, collards, Brussels sprouts, cauliflower, and mustard greens contain powerful xenoestrogen detoxifying compounds. They actually promote and support the liver in getting rid of these harmful chemicals. Loading up on cruciferous vegetables is one of the safest and easiest ways to ensure your body is combating these chemicals.

There are various other foods that offer therapeutic effects for those who suffer with hormonal imbalances...these are just two that I chose to highlight here. I highly suggest you check out some of these other bloggers who have written more on the topic this week. Their hormone-balancing recipes (and blogs) are all absolutely gorgeous. Remember, in all things, let food be thy medicine!

This recipe is loaded with broccoli to combat those xenoestrogens. It makes up the bulk of the dish. It also has plenty of olives, which remember, are full of healthy fats! I used some organic raviolis made locally here in Seattle, so if you use raviolis, make you're they're of the best quality (or make them yourself!).
Ravioli with Broccoli and Olives (serves 2-3)
1 pound of organic ravioli
2 medium heads of broccoli, cut into florets (also, include the stems...they contain all the good nutrients, too!)
3 cloves of garlic, finely chopped
a few tablespoons of extra virgin olive oil
1/4 to 1/2 cup pitted oil cured-olives or kalamata olives

1. Bring a large pot of salted water to a boil. Reduce to a low simmer. Add the raviolis and stir. During the last 30 seconds of cooking, add the cut-up broccoli. Only cook the broccoli for 30 seconds. You want to retain nutrients, color, and texture. Drain well and return to the pot.

2. While ravioli and broccoli cooks, in a small frying pan, gently saute the garlic in olive oil over super low heat, just until the garlic becomes fragrant. Set aside.

3. Add the garlicky olive oil to the ravioli and broccoli. Add the olives. Toss gently to combine. Season with crushed red pepper flakes and more olive oil, if desired.

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Tuesday, January 28, 2014

Thoughts...and Carrot Soup

(Warning: this post is just a few of my innermost thoughts. It has very little to do with carrot soup. But the soup is good. And if you'd rather not read my ramblings, you can just skip ahead to the recipe below. I don't mind one bit. Okay. We're all good now.)

It's amazing where my mind wanders to when I'm left alone. Thoughts range from what I'm making for dinner tonight (seriously...I'm drawing a blank) to whether or not I should cloth diaper my unborn child kicking around in my belly. I find myself thinking about food often, since that's what my job revolves around, but I've also been thinking about bigger things. Far bigger than what to put in my kale salad or what to do with that bowl of black beans I made yesterday. I think a lot about what the world will look like when my baby grows up and how I can prepare this little one to be the best person that they can possibly be.
I suppose all of this thinking has been good for me during these gloomy days of winter in the Pacific Northwest. It helps keep my mind off the grayness and fog, which can become quite suffocating if I really let it get to me. But really, I've never felt so much hope in my life. Hope that with each day that passes, I'm getting closer and closer to sunshine, cherry blossoms, and  meeting my baby. Of course, I'm terrified at the same time. But I've never done anything this amazing in my life. Creating a life. Nurturing a life. It gives me goosebumps just thinking about it. I can only hope to be the best mother that I can possibly be.

Carrot Soup (serves 4-6)
2 tbs ghee, coconut oil, or olive oil
2 onions, diced
1/2 tsp each of whole cumin seeds, whole coriander seeds, and whole mustard seeds
5 cloves garlic, chopped
2 pounds of carrots, or 2 bunches, cut into 1"chunks
4-5 cups of water or stock
pinch of cayenne pepper, or to taste
sea salt, to taste
1-2 tablespoons maple syrup or honey (depending on the sweetness of your carrots)
Juice of one small lime
plain yogurt, sour cream, or creme fraiche for garnish
fresh cilantro, for garnish

1. In a large pot over medium heat, saute the onions in the ghee with the cumin seeds, coriander seeds, and mustard seeds until the onions soften a bit, about 5 minutes. Add the chopped garlic, chopped carrots, and water or stock to the pot.

2. Raise the heat to high. Bring to a boil, cover, and reduce to a simmer for 20 minutes or until the carrots are tender. Using an immersion blender, blend the soup until it's very smooth and creamy. Add more water or stock if it's too thick.

3. Add the cayenne pepper, sea salt, maple syrup or honey, and lime juice. Taste and add more salt and cayenne, if necessary. Salting this soup enough is key to provide the right balance of flavors, so don't be afraid to salt!

4. Ladle into bowls and garnish with yogurt, sour cream, or creme fraiche and cilantro.

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Tuesday, January 7, 2014

Five-Minute Miso Soup

Let me just put it out there. I hardly ever get sick. The last time I had a really bad cold or fever was maybe my freshman year of college. Chalk it up to good nutrition, I guess, but I've been pretty blessed over the years. So you can imagine my surprise when I came down with a really nasty sickness about a week ago. Granted, I had just come off of a whirlwind trip across the country to the New York to visit family for Christmas, which means germy airplane air, lack of control of my meals, and not the best sleep. Coupled with what apparently is a weakened immune system during pregnancy (I read somewhere that a pregnant mama's immune system is lower than average), it became pretty clear that my body couldn't take it all.

So of course, I've been doing everything that I possibly can to fight this bug naturally. Ginger tea, leafy greens, boat loads of citrus fruits, lots of water, raw honey, name it. I've been resting as much as I can (when I'm not busy coughing up a lung...) and slowly but surely, it seems to be helping. I'm not out of the woods yet, but getting closer.

Miso soup is perfect when you're sick. It's incredibly healing and it only takes minutes to make. I kept mine super simple, but made sure to include a few superfoods. I added four types of seaweeds, including wakame, arame, dulse, and nori. And I grated lots of ginger into the broth for an extra immune system booster. And, I added a bit of fresh cilantro, even though it's not traditionally seen in miso soup. So whether you're sick or you're just in the mood for a quick little miso soup, I've got you covered with this five-minute recipe.

Miso Soup (serves 1)
1 1/2 cups water
2 tablespoons (or more to taste) miso of your choice
small knob of fresh ginger, freshly grated
2 tablespoons seaweed of your choice
1 scallion, thinly sliced
a few cilantro leaves

1. Add water to a tea pot. Bring to almost a full boil and then turn off the heat. While the water is heating, add the miso paste, grated ginger, seaweed, chopped scallions, and cilantro leaves to a bowl.

2. Pour a few tablespoons of the hot water over the content of the bowl and mix until the miso becomes a thin paste without clumps. Add the rest of the water to the bowl, stir, and enjoy.

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest

Friday, January 3, 2014

Cauliflower and Kale Pasta

I've been really into simple meals lately. Meals that come together really quickly, but still cover all my nutritional bases. My favorites are those meals that dirty very few meals, I like to call them. Maybe I'm subconsciously preparing myself for when I have a baby on my hip and I need to make quick, easy, healthy meals? I don't know. So I've decided that for the next few weeks, I'm going to showcase some simple, one-pot meals that can be made in a jiffy, whether you have a baby on your hip or not.

This was a dish that I whipped up before the holidays that somehow I forgot to share with you. It uses cauliflower, which is one of my favorite wintertime vegetables, and one that I believe is seriously underrated. I mean, the possibilities are endless with this cruciferous superfood!

I know it's a short post today. Please forgive me, because I feel like I'm still recovering from a whirlwind holiday season and currently have a pretty nasty cold, but that's a different story for a different day. What matters is that I'm here and ready to start what I know will be my most exciting year on this earth so far. And I can't wait for you to join me along the way.

Click Here for Recipe: Cauliflower and Kale Pasta

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest