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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.