Welcome to The Nourishing Well
Here at the Nourishing Well health, wellness, and sustainability are at the core of everything we do – along with having fun while we’re doing it!
What began as a personal chef service using organic, locally sourced ingredients has developed into a service that also helps people with health concerns and many dietary restrictions. We’ve learned to create and adapt our cooking to create delicious, nutritionally dense dishes for those following a variety of diets, either due to lifestyle choices or due to health concerns.
Here you will find recipes and ideas to suit pretty much everyone – from vegan to vegetarian, Paleo and omnivore, keto to low fat and low sodium. Let us help you learn to make dishes for those who have health concerns or common food allergies along with some that are not so common (such as nightshades, onions, or garlic).
Happy Cooking!
Marilyn Moser-Waxman
Latest Recipes
News
How to cook dried beans
My preference has always been to cook dried beans over using canned or jarred. When I’m making beans for a dish I always make extra to tuck in the freezer to have on hand so I don’t have to cook them each time I make a dish.
Can I taste a difference between dried and canned? Nope. I’m not a super taster like some of my friends, but here’s why I prefer dried over canned or jarred.
If people have heard of millet they usually think of bird food when they think of millet. It’s time to change that image of this wonderful gluten-free grain.
Millet feeds more than one-third of the world’s population and is a staple grain in Africa, India, and Asia. Before the introduction of potatoes and corn millet was also a staple grain in Europe, specifically Eastern Europe.