I get conflicted when I go to the grocery store. Which product should I buy? Which is organic? Which has less sugar? Which is affordable? Which is over processed but tastes so good? Yes, I’m talking about you, Doritos.
Yet I stumbled on a book that spoke to my struggles and challenged me to think more deeply, more intentionally about these issues than I ever had before. It’s called Eat With Joy: Redeeming God’s Gift of Food.
That’s why I am so thrilled to the author, Rachel Marie Stone, on The Joycast.
She recognizes that when it comes to the table, food can be a source of endless angst and anxiety. Whether it’s obesity, eating disorders, horror stories of where our food comes from, whether it’s justly produced, and more, she challenges us and equips us to practice intentionality around the table.
When we’re more intentional, we’re less conflicted. And we experience more joy.
One of my favorite moments is when she gives us the 3 words that we all must eliminate from our collective vocabulary.
We had the best time hanging out, and we think you will, too. So pull up a chair.
CONNECT WITH RACHEL
Rachel’s Website // Instagram // Twitter
(Use these links to tell Rachel how much you love her!)
CONNECT WITH MARGARET
Margaret’s Instagram // Facebook // Twitter // Pinterest
Do you love The Joycast? If so, we’d love if you’d leave a review!
Taste and See by Margaret Feinberg
SHOW NOTES
Rachel’s books: Eat With Joy: Redeeming God’s Gift of Food
RECIPES FROM THE SHOW
Cauliflower Cheese Soup
from Moosewood Cookbook
1 large potato, peeled and diced
1 large cauliflower, stems removed and florets separated
1 medium carrot, peeled and chopped
3 garlic cloves, peeled
1 ½ cups onion, chopped
1 ½ teaspoon salt
4 cups water
2 cups grated cheddar
3/4 cup milk
1 teaspoon fresh dill
1/2 teaspoon caraway seeds
Black pepper
Set aside two cups of the cauliflower florets, and then add the rest to a large pot with the potato, carrot, garlic, onion, salt, and water. Turn heat to high and bring to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 15 to 20 minutes. Puree with an immersion blender, or in batches in a blender. Return the soup to the pot.
Meanwhile, place the remaining cauliflower florets in a steamer basket set above boiling water. Steam those until tender, about 8 minutes.
Add the steamed cauliflower to the pot along with the cheddar, milk, dill, and caraway seeds. Season to taste with black pepper and salt. Serve.
I can’t get iTunes or Spotify so I guess I need to delete your email.
Sorry, but keep up the good work of God.
Can’t get this on either places. Can you help or put somewhere else so we can see and hear it?
So strange! You should be able to listen via Spotify without an account. You may want to check which browser you use. I wouldn’t want you to miss out!!
When you use a web browser, do you still have trouble? It should work on Spotify without an account, but some browsers will give you trouble. Hope it works out!!
Each podcast is so very interesting and make a great partnership with the teaching series, thank you so much. This particular podcast touches some painful places around food and self image and really brings the blessing of peace. Thank you.
I am enjoying the course Taste and See, such a beautiful blessing. I have a much deeper understanding of the abundance of grace and hospitality of Jesus and our loving Father. I’m really blessed, thank you so much Margaret.
Not working for me, either…
Additionally, the recipe doesn’t specify the number of servings, which is a concern, since there is such a large amount of cheese.
I can’t listen either! Don’t wont to download an app or get an account. Sounds like a good program, but too complicated to get there! Maybe you could find a way for the technological disabled (disabled by choice or not amounts to similar results). I s’pose you don’t have Deaf followers……….
You should be able to listen now!
We just added a play button to make it easy.