Fresh food -- the stuff of life that nourishes, builds, and heals and that, with its rich abundance of nutrients, should make up the bulk of a healthy diet -- boasts a fundamental difference from its prepackaged and processed cousins: It is able to rot.
Healthy eating need not be confusing, nor should it require rules, restrictions, or sacrifices in flavor. In fact, we are all biologically hardwired to crave healthy, whole foods. All we need to do is restore ourselves back to what comes naturally.
Weight loss and health improvements will only occur when people eliminate junk food and replace it with whole, satisfying and nutrient-dense foods, some of which may (gasp!) have slightly more calories than processed foods.
The cure for what ails us -- both in our bodies and in our nation -- can be found in the kitchen. It is a place to rebuild community and connection, strengthen bonds with family and friends, teach life-giving skills to our children, and enrich and nourish our bodies and our souls.
Most of the ingredients I chose to use in these dishes are from sustainable sources, using plant foods that are in season, like squashes and roots, as well as traditional winter flavors and spices such as apple cider and star anise.