Beautifully put. There is a palpable difference in how our bodies receive our foods when we have that hands on engagement and have exchanged energy for it rather than passively “grabbing and going”.
Thank you! I completely agree! There’s something deeply nourishing (beyond just nutrients) about having a hands-on relationship with our food. Whether it’s growing, cooking, or even just slowing down to appreciate where it comes from, that exchange of energy makes such a difference.
My go to crop in my garden is green beans and basil. Grow from seed, easy, constant harvest well into fall.
It’s fun to mix veggies and herbs into your flower garden. If you run out of room in your vegetable garden add to garden beds like purple kale, rainbow chard, parsley, anything really that you like to eat. I think all plants are pretty because I’m a gardener, doesn’t have to be colorful, green is a color!!! Different textures add interest to your garden.
You can also incorporate a vegetable container into your flower garden for an interesting element.
I love this—mixing veggies and herbs into flower beds is such a great way to maximize space while adding beauty and texture. Purple kale and rainbow chard are some of my favorites, too! And yes—green is absolutely a color! I love the idea of incorporating a vegetable container into a flower garden for even more dimension. Thank you for sharing these wonderful tips!
Dietary diversity is always on my mind, and I try my best to keep it rotating. I'm only able to eat food I've prepared myself because of my many food intolerances, but consider me the canary in the coal mine. Canola oil, palm oil, processed foods of any kind make me sick. Dinner often feels like the bane of my existence because cooking is not optional. But ultimately, it's the greatest act of self care, and I love making sure my husband has the nutrition he needs too! Now, if my neighborhood farmers market would include some organic produce that would be delightful!
I really appreciate you sharing this. Cooking every meal out of necessity—not just choice—adds such a different dimension to dietary diversity. The way you frame it as both a challenge and an act of self-care is so powerful, and I completely agree that preparing nourishing meals is one of the most meaningful ways we can care for ourselves and our loved ones.
I’m really looking forward to diving deeper into this conversation ahead of your book launch later this year—your story is truly inspiring! Thank you for sharing!
I love this post as a farmer and an herbalist spot on. I am writing now on seeds diversity for April when here in the North East is seeding season. One factor to consider when planning your meal plan is the circadian rhythms. I would put your dinner in lunch. Eat breakfast like a queen…
Thank you! Your work sounds incredible, and I love that you’re writing about seed diversity—it’s such an important topic, especially as we step into the growing season. The connection between circadian rhythms and meal timing is fascinating, and it’s something I’m eager to explore further. Looking forward to reading your piece in April!
This is encouraging and helpful. My son is going through a terrible bout of norovirus and everyone is throwing all processed foods at him but I keep thinking that’s irritating his stomach… I think the biggest challenges in my house right now are:
Sleep
Two parents with two different philosophies on children’s diet
Stress of parenting children (and no school)
The meal plan example was helpful for me, especially this week when I’m finding it hard to think! Going to get back to putting roasting sweet potatoes in my salad and adding in more beans for grains.
I’m so glad this was helpful, especially during such a tough week. Bland diets are often encouraged while recovering from these types of GI bugs, but it’s always best to check in with your doctor for guidance.
I hear you on the challenges—sleep, different food philosophies, and the stress of no school all make things harder. You’re doing an amazing job navigating it all!!! Adding in roasted sweet potatoes and beans are such great, nourishing choices. Since you mentioned you love miso recently, I thought you might enjoy this Miso Sweet Potato & Broccoli Bowl—the sauce is one of my favorites for nourish bowls! Here's the link: https://smittenkitchen.com/2013/10/miso-sweet-potato-and-broccoli-bowl/
Sending you lots of support and hoping for rest and recovery for everyone!
I will drink more tea this week- I forget about it. See you at the seed swap this weekend!
Fantastic! Looking forward to it!
Beautifully put. There is a palpable difference in how our bodies receive our foods when we have that hands on engagement and have exchanged energy for it rather than passively “grabbing and going”.
Thank you! I completely agree! There’s something deeply nourishing (beyond just nutrients) about having a hands-on relationship with our food. Whether it’s growing, cooking, or even just slowing down to appreciate where it comes from, that exchange of energy makes such a difference.
My go to crop in my garden is green beans and basil. Grow from seed, easy, constant harvest well into fall.
It’s fun to mix veggies and herbs into your flower garden. If you run out of room in your vegetable garden add to garden beds like purple kale, rainbow chard, parsley, anything really that you like to eat. I think all plants are pretty because I’m a gardener, doesn’t have to be colorful, green is a color!!! Different textures add interest to your garden.
You can also incorporate a vegetable container into your flower garden for an interesting element.
I love this—mixing veggies and herbs into flower beds is such a great way to maximize space while adding beauty and texture. Purple kale and rainbow chard are some of my favorites, too! And yes—green is absolutely a color! I love the idea of incorporating a vegetable container into a flower garden for even more dimension. Thank you for sharing these wonderful tips!
I have been adding chopped kale to my tomato sauce and soups. Also chia seeds in my oatmeal and smoothies.
That’s fantastic! Sounds like you're finding simple, nourishing ways to boost dietary diversity in your everyday meals!
Dietary diversity is always on my mind, and I try my best to keep it rotating. I'm only able to eat food I've prepared myself because of my many food intolerances, but consider me the canary in the coal mine. Canola oil, palm oil, processed foods of any kind make me sick. Dinner often feels like the bane of my existence because cooking is not optional. But ultimately, it's the greatest act of self care, and I love making sure my husband has the nutrition he needs too! Now, if my neighborhood farmers market would include some organic produce that would be delightful!
I really appreciate you sharing this. Cooking every meal out of necessity—not just choice—adds such a different dimension to dietary diversity. The way you frame it as both a challenge and an act of self-care is so powerful, and I completely agree that preparing nourishing meals is one of the most meaningful ways we can care for ourselves and our loved ones.
I’m really looking forward to diving deeper into this conversation ahead of your book launch later this year—your story is truly inspiring! Thank you for sharing!
I love this post as a farmer and an herbalist spot on. I am writing now on seeds diversity for April when here in the North East is seeding season. One factor to consider when planning your meal plan is the circadian rhythms. I would put your dinner in lunch. Eat breakfast like a queen…
Thank you! Your work sounds incredible, and I love that you’re writing about seed diversity—it’s such an important topic, especially as we step into the growing season. The connection between circadian rhythms and meal timing is fascinating, and it’s something I’m eager to explore further. Looking forward to reading your piece in April!
Thank you. I did write about circadian rhythms and metabolism in January. I invite you to hop in and read its free
Thank you! Checking it out now :)
This is encouraging and helpful. My son is going through a terrible bout of norovirus and everyone is throwing all processed foods at him but I keep thinking that’s irritating his stomach… I think the biggest challenges in my house right now are:
Sleep
Two parents with two different philosophies on children’s diet
Stress of parenting children (and no school)
The meal plan example was helpful for me, especially this week when I’m finding it hard to think! Going to get back to putting roasting sweet potatoes in my salad and adding in more beans for grains.
Thank you!
I’m so glad this was helpful, especially during such a tough week. Bland diets are often encouraged while recovering from these types of GI bugs, but it’s always best to check in with your doctor for guidance.
I hear you on the challenges—sleep, different food philosophies, and the stress of no school all make things harder. You’re doing an amazing job navigating it all!!! Adding in roasted sweet potatoes and beans are such great, nourishing choices. Since you mentioned you love miso recently, I thought you might enjoy this Miso Sweet Potato & Broccoli Bowl—the sauce is one of my favorites for nourish bowls! Here's the link: https://smittenkitchen.com/2013/10/miso-sweet-potato-and-broccoli-bowl/
Sending you lots of support and hoping for rest and recovery for everyone!