An Instant Pot is an electric pressure cooker, and it's a lot easier and safer to use than a stovetop pressure cooker. Once you've started using one, you'll wonder how you ever lived without it! Many Nourishing Meals members have asked me to do a video demonstrating how to use an Instant Pot in order to utilize the hundreds of Instant Pot recipes I have tagged in our membership section. 

Did you know that buckwheat isn’t technically a grain, but a fruit seed? Despite being commonly grouped with cereal grains due to its similar culinary uses, buckwheat belongs to a completely different botanical family. It’s naturally gluten-free, nutrient-dense, and incredibly versatile—making it a favorite ingredient in whole foods and allergen-friendly kitchens. For over two decades, I’ve used raw, freshly ground buckwheat flour in my gluten-free baking recipes. It’s one of the secret ingredients that gives my baked goods their unique texture, mild flavor, and nutrient boost.

This isn’t just salt—it’s a deeply nourishing infusion of minerals, herbs, and plant-based compounds that elevates your food and your health! If you’ve followed my recipes for a while, you already know how much I love Herbamare—a seasoned sea salt that layers savory herbs and vegetables into a mineral-rich, flavorful blend. It’s one of my favorite ways to add depth to meals while keeping sodium in balance. But over the last year, I began crafting my own version at home—fresh, customizable, and deeply connected to the rhythms of my kitchen and garden.

Today I have a special Valentine's treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter.

Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan gum-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. If you don't own a tortilla press you can roll the dough in between two pieces of parchment paper using a rolling pin. I've made so many versions of this recipe to try to figure out the best method for getting flexible tortillas.

I've already written about packing healthy school lunches for children here. But what about you, the adult? If you are working full time or going to school, you might want some ideas on simple ways to create a nourishing lunch. Of course, taking leftovers is always an option, but what about something new? Let's face it, if we really want to continue moving forward as a culture and as a global community, we all need to take responsibility for what we consume. Every time we eat we vote with our fork for the kind of world we want to live in.

Many of of grew up on cold breakfast cereal with cow's milk. I did a little research and learned how this tradition began, because you see, humans have only recently begun to rely on these processed foods. Our ancestors always consumed real whole foods.

As soon as school starts back up in the fall my children inevitably get a little sniffle or a slight cough. It's a good thing to be exposed to viruses and bacteria. It makes the immune system stronger.

Roasting beets softens their earthy flavor and brings out a wonderful sweetness. This way of preparing beets is so simple that you'll probably never go back to steaming, pressure cooking, or roasting in foil. All you need is a baking dish with a lid.

This time of year, fruit is falling off the trees, and many people wonder how to preserve it before it goes to waste. A lot of fresh fruit ends up rotting—maybe that’s part of nature’s grand design to enrich the soil around the roots? I’m not sure. But one thing is certain, late summer is a busy time for anyone with fruit trees or berry bushes. There are a few simple methods you can use to quickly preserve the harvest. We freeze most of our fruit in an extra freezer in the garage. While this may not be the most energy-efficient method, it’s quick and easy—especially if you have extra freezer space. If you’d like to dive deeper, I wrote an entire chapter on preserving the harvest in my new cookbook, Nourishing Meals.