Recipe: Lacto-Fermented Cucumbers
Post by Olivia Martino Blodgett, Registered Dietitian and Owner Preserving our summer garden harvest has felt like a second job to me lately but I will be so grateful come mid winter when I have fresh tomato sauce and crunchy pickles. There are many…
Umami in Vegetables
Post by Paula Jahn, Co-owner and Dietitian at Nourish Northwest Umami, dubbed the fifth taste, is described as a savory or meaty flavor. Its sensation is attributed to free amino acids, primarily glutamate (also inosinate and guanylate) in foods. Unlike sweet, sour, salty, and bitter, umami…
Top Food & Nutrition Trends 2013
Post by Paula Jahn, Co-owner and Dietitian at Nourish Northwest It’s time again to take a look at the year in food. While some of 2012’s food and diet trends gained strength in 2013, some (thankfully) fell to the wayside. Our top picks from last…
Miso Soup- Recipe
Post by Paula Jahn, Co-owner and Dietitian at Nourish Northwest When I was growing up, my family often hosted exchange students during the summer. The most fun I had was with our Japanese exchange student, Miho. I was a sophomore in high school and…
Destination Fermentation- A Dietitian’s Journey
By Paula Jahn, Co-Owner and Registered Dietitian at Nourish Northwest When I was in school to become a registered dietitian, the focus was on the tangible, measurable and researchable aspects of nutrition. Modern “evidence-based nutrition” reigned king while traditional wisdom was…