Watermelon radishes are one of my favorite root vegetables to ferment—especially in the summer and fall when they’re at their peak. Their vibrant pink interior and crisp texture make them perfect for lacto-fermentation, transforming into tangy, probiotic-rich bites that support digestion and gut health. If you’ve never fermented vegetables before, this is a beautiful place to start. You don’t need any fancy equipment—just radishes, salt, water, and a clean jar. In a few days, your countertop will be home to a bubbling jar of living food, alive with beneficial microbes.

If you’ve ever struggled with chronic symptoms—digestive discomfort, brain fog, fatigue, joint pain, skin issues, or any number of persistent health concerns—you may have wondered whether the foods you eat are playing a role. The truth is, what you put on your plate can either nourish your body or contribute to inflammation and imbalance. This is where an elimination diet becomes a powerful tool for self-discovery and transformation. Embarking on an elimination diet can feel overwhelming at first—figuring out what to eat, ensuring balanced nutrition, and staying motivated are all key factors in success. This is where Nourishing Meals® becomes an invaluable tool in your journey.

The process of dietary change is often a winding road—full of forward movement mixed with setbacks into old habits. This contrast is part of the transformation. Over time, you begin to crave feeling good more than you crave the foods that once made you feel unwell.

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. 

Lacto-fermented vegetables are cultured vegetables. You've probably heard of sauerkraut, kim chi, and sour dill pickles, right? These are all forms of lacto-fermentation. Many people use whey as a starter but it is not necessary as long as you use enough salt. Making your own lacto-fermented vegetables is so easy that once you start you'll be hooked! Traditionally, lacto-fermentation was used to preserve the harvest and store vegetables for the winter. If you have a garden full of cabbage, cauliflower, beets, carrots, and green beans and don't know how to store them all, consider making a few batches of lacto-fermented vegetables. These veggies can be stored in your refrigerator for months....if they last that long!

You are about to bear witness to our first ever cooking video. We decided to bring our digital camcorder with us to Hawaii in hopes of producing a few cooking videos with all of the "free time" we would have.