Whole food living: From garden to table
Food is one of the most powerful forms of self-care we have. In this new section of The Mindful Nurse, I want to share the way I approach nourishment in my own life—through whole, unprocessed, intentionally sourced foods that support both physical health and mental well-being.
Cultivating connection
Much of what I cook begins long before it reaches my kitchen. It starts in the soil. I grow a large portion of my own vegetables and herbs, planning each season so that my garden gives me enough fresh produce for the summer and enough preserved food—frozen vegetables, dried herbs, root crops, sauces, and pastes—to carry me through the winter. Gardening isn’t just about food; it’s about connection, grounding, and creating a slower, more mindful rhythm in a world that constantly pushes us toward convenience.
Sourcing with intention
For the ingredients I don’t grow myself, I rely on local farmers. I purchase my meats and eggs directly from people who raise their animals with care and integrity. This not only supports my local community—it allows me to cook with ingredients that are fresh, ethical, and deeply flavorful. I also make my own broths from scratch, using these locally sourced bones and vegetables. This is something rooted in my childhood in Poland, where everything had to be made from scratch out of necessity. Nothing was wasted, everything was used, and the heart of every meal came from the time and intention put into it.
Nourishment and satisfaction
My grandmother always said, “Every soup begins with a great broth,” and I carry that philosophy with me today. Cooking from scratch isn’t just healthier—it’s richer, more vibrant, and more meaningful. It brings depth to every dish, from a simple vegetable soup to a slow-simmered stew that warms you from the inside out.
Fermentation also plays a big role in my kitchen. I make fermented pickles, hot sauces, and cheeses using kefir cultures, bringing life, depth, and gut-friendly bacteria into the diet. These foods remind us that nourishment can be both healing and deeply satisfying.
This section will soon include recipes built on these values: whole-food cooking, scratch-made dishes, seasonal preservation, and garden-to-table living. Whether it’s homemade tomato sauce, dried herbs from summer harvests, fermented vegetables, or broths inspired by my grandmother’s kitchen, my goal is to show how accessible and empowering this way of eating can be.
Here’s to eating closer to the earth, honouring the seasons, and nourishing ourselves with intention.