NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) by entrepreneur, food writer and recipe developer Lia Huber is a powerful story that chronicles her world-roaming search—from Greece, Costa Rica, Mexico, New York, France, San Francisco, and all of the culinary adventures in between—for sustenance that healed her body and soul.
Using the growth of a tomato plant as a metaphor for her personal growth, NOURISHED is divided into four parts: Seeds, Roots, Starts, and Fruit. In her early years, Huber was a self-confessed “meat and potatoes girl,” fighting with her body and on a perpetual low-fat diet. But as she pushed the limits of life and was thrown challenging curveballs with regards to her health, she eventually found an ally in wholesome, real food. “For me, food went from something I didn’t think about to becoming a pivotal part of my life,” Huber says. “It was what brought me joy. It was how I healed my body when doctors couldn’t.”
At the close of each chapter, Huber provides recipes that translate that period of her life to the plate, such as: FRIJOLES DE LIA. Enjoy her Recipe below.
“Frijoles de olla are a traditional dish of brothy beans cooked in an earthenware pot (an olla) that are hearty enough to be a meal in and of themselves. The recipes I followed in Costa Rica—from Diana Kennedy and Rick Bayless—followed a simple equation of beans, lard, an onion or garlic, and epazote. I’ve taken the liberty of adding a few more goodies that I’ve ap-pended on over the years.
1 tablespoon canola oil
1 medium onion, chopped
2 large poblano chiles, seeded and chopped into 1/2inch pieces
4 garlic cloves, smashed
2 teaspoons ground cumin
2 teaspoons ground coriander 2 teaspoons oregano
2 teaspoons ground ancho chile
11/2 cups dried black beans, rinsed and soaked overnight (or fastsoaked in a pressure cooker)
In a large, heavy bottomed pot, heat the oil over medium high heat. Add the onion, poblano chiles, and garlic and sauté for 15 minutes, stirring frequently, until the onion is golden brown. Add the cumin, coriander, oregano, and ancho chile and sauté for 1 minute, until fragrant. Add the beans, a generous pinch of salt, and 6 cups cold water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 11/2 to 2 hours, until the beans are tender. Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.
Serves 10 to 12 “
Reprinted from NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) COPYRIGHT © 2017 by Lia Huber. Published by Convergent, an imprint of Penguin Random House LLC.