Julie on the Radio
NourishMe's Julie Johnson hosts a radio show on Ketchum's community radio station, KDPI 89.3 FM
. Her weekly show, Our Health Culture
, can be heard live on 89.3 FM
or streamed live at KDPIFM,
10-11 a.m. Thursdays.
The show delves into local farming and sustainability, health and nutrition, insight into what drives people to pursue a healthier lifestyle, and how we work energetically in those pursuits.
Aug. 8 Yoga, & Raw Sensations with Laurie Bunting
Aug. 15 Robin Englehart of Knighthawk Farm
Aug. 22 Massage Therapy with Jenifer Edmunds
Aug. 29 Kurtis Williams of Waterwheel Gardens
Let's Talk About...
Fats: The good, the bad and
There are unsafe trans fats that should be avoided, and there are healthy fats that our bodies need to create fuel. It's important to know the difference.
Look for these words on oil labels: organic, cold pressed, expeller-pressed, unrefined and extra virgin.
If an oil bottle label says refined, hydrogenated, partially hydrogenated or cold processed--don't be fooled but that phrase-- you should skip this item all together.
One oil in particular draws negative attention mostly because it is misunderstood. Canola oil is extracted from hybridized rapeseed and is highly processed. During this processing any goodness - in the form of Omega 3s - are damaged making it unsafe for consumption. Canola should be considered an oil of industry. It doesn't belong in the human digestive system. Just as an aside, Canola is the oil used in all prepared foods by Whole Foods Markets.
Real pastured- (not pasteurized) butter, coconut, sesame, macadamia, avocado, olive and peanut oils are all fine for cooking to some degree and at certain heats. Make sure you know before using them what they work best for, (ie: peanut for quick stir frying).
To your health!
|Raw Lemon Bar|
Going to the Sun Valley Summer Symphony and want to take a delicious picnic? NourishMe has everything you could possibly need from quinoa, green and kale salads, fresh local fruit and vegetables, gluten-free and raw crackers, Blue Sage cheeses, raw deserts, healthy drinks plus sustainably-raised wine and gluten-free beers.
Classes at NourishMe
Julie Johnson, a certified Nutrition Therapy Practitioner (NTP), of the Weston A. Price Foundation,
teaches Nutrition Classes
on Mondays, Aug. 12 and Aug. 25 from 5:30-7 p.m. at the store. The cost is $25.
Sylvie Dore teaches classes on Cultured Vegetables. She shows how to easily make cultured vegetables at home to enhance immunity, digestive health and preserve the summer harvest.
The Summer Fizz class shows how to brew homemade fermented drinks like kombucha, kefir, and ginger soda. You can make fermented sodas with tea, juice, and medicinal herbs that will keep you cool and hydrated during summer.
The classes are $20 and include a jar of sauerkraut or flavored kombucha for participants to take home.
Limited work-trades are available.
The Cultured Vegetables Class dates will be held 5:30 to 7 pm, Thursday Aug. 15, and the Summer Fizz Class will be held 5:30 to 7 p.m. Thursday, Aug. 29.
Sylvie will also do a fermentation presentation at the Hailey Public Library 6-7:30 p.m. Thursday, Aug. 22 in the Library's Sun Room.
Please RSVP by calling NourishMe, (208) 928-7604. Classes are held at NourishMe, 151 Main St. in Ketchum.
Interested in having a Nutrition Consultation at NourishMe? Contact Julie at 928-6205.
Join an open Mediation from 6-7 p.m. Wednesdays at Bitterroot Square, 208 Spruce St, at the corner of Spruce and Second. in Ketchum. For information Diane Crist 720-6652.
Gluten Free Baking with Susan Sweet
Over the years Shoshone baker Susan Sweet became more aware of the growing number of people who have moderate (like herself) to very severe problems with the gluten in wheat products. Because the low-carb flour substitute Sweet was using to bake delicious deserts was already gluten free, she decided to focus completely on gluten free baked goods.
"My goal was to provide gluten free products that replicated the real thing not only to satisfy my own growing gluten intolerance but also to provide a viable and tasty alternative to those who suffer more severely than I do, she said. "With limited resources available in our area, my only course of action was experimentation and researching recipes on the Internet and/or cookbooks. And experiment I did."
Susan's Premium Baking Mix is gluten free, rice free, corn free, dairy free, soy free, nut free and sugar free. Composed of a proprietary blend of the ancient grains, millet, quinoa, and sorghum, incorporated with her high protein, low carbohydrate flour substitute, her multi-purpose baking mix can be used to make everything from bread to waffles to cookies to cake and more.
Recipe of the month: Make delicious savory treats like Chicken Pot Pie, or delightful berry treats using Susan Sweet's gluten free pie crust recipe.
Waterwheel Gardens' mini Farmer's Market rolls into NourishMe on Thursday.
Trucking in from Emmett, Idaho, farmer Kurtis Williams brings a wide variety of luscious fresh fruit and vegetables, canned produce and other yummy goods.
Idaho's Bounty is in the store every Wednesday afternoon for member order pick-ups. NourishMe receives its own order of fresh, local farm eggs and dairy, greens and other goodies at the same time.
"Let food be thy medicine and medicine be thy food" Hippocrates