Our most nourishing meals are not simply those that fill our bellies. Today, chef, teacher, and author Holly Davis helps us explore the many facets to deep nourishment: Taste. Texture. Simplicity. Beauty. Appropriateness.
This conversation is not a how-to, really, or a lecture on what we should and shouldn’t do. Rather, it’s a gentle reminder to become intentional about how we approach eating and serving others.
We take Holly’s book, Nourish, as a starting point. From there, we discuss the value of sustainable food production, and of knowing where our food comes from. Holly sprinkles in advice for parents of picky eaters. She talks about how the „five element theory“ can be a guide while cooking. And she points to the role our attitude plays as we put together a meal that truly nurtures both the body and the spirit.
Highlights from the conversation include:
- The most memorable meal Holly has ever had
- Why Holly only eat foods that tastes good to her, and not just “healthy” foods
- How using a variety of textures and flavors can bring food alive
- Advice for parents to with fussy eaters
- Why we should try a new food at least 20 times before deciding if we like it
- Why taste, texture, nourishment, simplicity, and beauty are Holly’s guiding principles when it comes to cooking
- How our actions & attitudes (and not just the foods we eat) impact nourishment
- Why intentional cooking tastes better than simple take-out
- Why quinoa produced where it is traditionally grown is of better quality
- Why saponins, bitter compounds that are naturally present in quinoa, can negatively impact digestion
- Why complex flavor shouldn’t be complicated — balance and simplicity are key
- What the five element theory is, and how it relates to life, the universe, and balancing flavors
- Why Holly chooses food that’s appropriate for the seasons, clients’ needs, etc.
- How to find inspiration in food
Holly’s website: https://www.foodbyhollydavis.com/
Holly’s Nourish book