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NourishMe is a food market that carries  eggs,  produce and tasty, healthy, raw milk - all Idaho and all organic.




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One cannot think well, love well, sleep well, if one has not dined well.


--Virginia Woolf  


Brands We Carry

Bach Flower Remedies







Dr. Braggs

Dr. Bronner's

Dr. Schen's




Herb Pharm



Idaho's Bounty

Jay Robb 


Julie Foods


Kroeger Herbs

Garden of Life

Irwin Naturals



Natures Way


Natural Balance

Nature's Life

Nature's Plus

Natures Way


New Chapter

Nordic Naturals



Organic India 



Peter Thompson



100% Pure

Pure Essence

Renew Life 


Simply Organic

Source Naturals



Source Naturals



Trace Minerals




Vibrant Health

Veggie Magma



Zen Matcha Tea   







Willow Creek Nursery Beeswax Globes, for sale at NourishMe.











Bottle your water and juices in MIRON Violet-Glass and preserve the bio-energy through protection from light. Now available at NourishMe.











NOVEMBER  2013  


Let's Talk About...   


The Immune System Part II 


The Body's Innate Intelligence


A human baby doesn't possess much of an immune system at birth. It takes up to two years to close, and fully develop the intestinal lining. This is why it's critical to introduce new foods into an infant's digestive tract at the right time and way. Of course, breast-feeding is optimum as it promotes the closure of this layer, something that is critical for setting up an allergy-free body.


It also takes two-years for the development of the five classes of antibodies, including IgA, the predominant antibody in the mucosal layer, which is the last to develop.


How is the digestive tract connected to the immune system? Every pathogen, microorganism, bacteria, yeast or mold that's invaded our natural first defensive barriers will contend with the interior immune defensive system. And it's all in the gut where all health begins, and ends.


Raw milk is an outstanding source of vitamins, especially vitamin A, zinc, and enzymes.   



Boost a low immune system with essential oils

What's trying to get in?

1) Bacteria

2) Virus

3) Parasites

4) Fungus



Fortunately, we have natural barriers to the above mentioned invaders. These are the tools of the body.


1) Mechanical such as intact skin, mucous membranes, fine hairs, saliva and tearing.  

2) Chemical such as sebum (oil glands)   

Acidic pH, perspiration and gastric juices.

 3) Expulsion like coughing, sneezing,    

vomiting, urine and defecation and saliva. 

4) Innate and Adaptive/Acquired Immunity including white blood cells, leukocytes, phagocytes and acquired and adaptive immune cells.

5) Importance of Inflammation


 Ways to protect oneself include: 
  • Hydration
  • Fatty acid balance
  • Mineral balance
  • Ingesting fresh, local, non-GMO foods   
  • Exercise 

For further information join Julie's class

on Boosting the Immune System, Part II 5:45 p.m. Tuesday, Nov. 19 at NourishMe.  


Sign-up at the store or call (208) 928-7604.

Thanksgiving: The country's gourmet holiday


We are now entering that nostalgic season when we celebrate the time-honored sacredness and resulting magic of breaking bread together. It's Thanksgiving, a holiday particular to the United States, but beloved by many for its gastronomic revelations and nourishment.

The holiday not only nourishes the heart and stimulates our minds, it nourishes our bodies. These deceptively simple acts of cooking and dining together keeps humans in radiant happy health. 
   Eat well. Love more.

Recipe of the month

There's probably no vegetable with a higher betacarotene content then the sweet potato, which helps protect against cancer, colds, infections, and other diseases. Our bodies only convert carotene to vitamin A in the presence of bile salts. This is why it's important to eat sweet potatoes with butter, egg yolk, or cream. (I like all of the above) that will stimulates the secretion of bile, helping the body to convert carotenes to all-important Vitamin A.

Bonus! Sweet Potatoes are 'easy-peazy' to cook.

Prick  whole sweet potatoes in a few places with a knife. Bake at 350 degrees for about 1 1/2 hours or until soft. Cut open and mash the flesh with butter and salt.

Sweet Potato Puree
serves 6
4 large sweet potatoes
grated rind of two lemons
Juice of two lemons
1/2 cup butter, softened
2 egg yolks
1/2 teaspoon sea salt

  • Boil potatoes in water until tender.
  • Hold potatoes with a pot holder and peel potatoes while they are still hot.
  • Place them in the bowel, mash and mix with butter, lemon rind, lemon juice, egg yolks, and sea salt.
  • Transfer mixture to a buttered ovenproof casserole and bake in a 350-degree oven for about 1/2 hour.

The sweet potato is a good source of iron, magnesium, potassium, niacin, and vitamin C. It contains fiber and is very rich in vitamin B6, a vitamin that is highly protective against heart disease.

If that is too simple there is always;

Sweet Potato Pancakes 
serves 4-6
2 medium sweet potatoes, peeled and grated
1 large potato, unpeeled, washed and grated
2 tablespoons whey or lemon juice
1 tablespoon sea salt
1 medium onion, minced
1 small carrot, grated
3 eggs, lightly beaten
4 tablespoons spelt or unbleached white flour
pinch of nutmeg
sea salt and pepper
3 tablespoons butter
3 tablespoons extra virgin olive oil and/or coconut oil
  • Soak grated potato in water plus whey or lemon juice and salt for several hours or overnight.
  • Drain and squeeze dry in a tea towel. mix eggs with flour and nutmeg and season to taste.  
  • Stir in grated vegetables.
  • Use a 1/3-cup measure to scoop out batter.  
  • Saute until golden on both sides in butter, olive oil, and coconut oil.
The carotene content of sweet potatoes actually increases as the vegetable is stored throughout the winter. But remember that our bodies can only convert carotene to vitamin A in the presence of bile salts, which exist in butter, eggs, and cream.




Julie on the Radio 


Julie Johnson hosts a radio show on the Wood River Valley's only 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 health and nutrition, local farming and sustainability, why people pursue healthier lifestyles, and how we work energetically in those pursuits.  


Nov. 7     Julie out of town. Replay of a past show.

Nov.  14  Kami Miller, nutritionist at YMCA 

Nov. 21  Cal Milar, MS, L.Ac., Dipl. Ac. and C.H. (NCCAOM)
Nov. 28
  Thanksgiving. No show  


Check the KDPI twitter account @kdpiradio or Facebook for updates.  


   Store News 

Learn about Boosting the Immune System, Part II 5:30 p.m. Tuesday, Nov. 19 with Julie Johnson at NourishMe.   



Julie, a certified Nutrition Therapy  Practitioner (NTP), and professional member of the Price-Pottenger Nutritional Foundation, offers Nutrition consultations at NourishMe. Inquire at the store or call (208) 928-7604. 

Sylvie Dore will offer her popular class on Making Cultured Vegetables, 6 p.m. Tuesday, Nov 12, at NourishMe.  
  • $20 includes hands-on demonstration, recipes, and a jar to ferment and enjoy at home.
  • Why digestion is the key to health
  • Why fermented foods are absolutely safe and necessary in your daily diet
  • How to preserve fresh vegetables in their RAW form for months in the refrigerator (it's healthy fast food!)
  • How to easily make and serve delicious, palate-tickling side dishes.
Sylvie is always open to work-trades to attend the class for a reduced fee.
Please RSVP by calling NourishMe at 208 928-7604 or email Sylvie.


The local chapter of Weston A Price Foundation will meet 8:45-10:30 a.m. Thursday, Nov. 15 at the Sawtooth Botanical Garden. For more information Leslie Manookian (208) 726-1088, or Veronica Rheinhart, LAc (208) 450-9026.



Join an open Meditation 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 (208) 720-6652.



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.   



idahos bountyIdaho'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
Julie Johnson / 151 Main St. N. / Ketchum, Idaho 83333 / (208) 928-7604