Winter Salads I'm Loving
From the Ocean to the Market, a winter-bright salad, and this month’s gentle reset
Notes From A Nourished Life
January 14, 2026
Welcome, and happy new year. I hope this first letter of 2026 finds you well.
This month I’m leaning hard into winter salads and vegetable-forward dishes. After the excess and noise of the holidays, I find myself craving food that feels vibrant and healing, like deep, jewel-toned beets, bitter greens, bright citrus, and crunchy nuts and seeds. Dishes that carry both comfort and serious nutrition on the same fork.
Here in Portugal, the markets are still overflowing with colorful produce and flowers. So, I wander, I touch, I smell, and take it in, looking for inspiration. And somewhere between the seafood, bakery, dairy, and produce stalls, a meal begins to take shape.
Lately, my path to wellness has meant salads like this one, made with roasted beets, oranges, radicchio, and mint, and gentle movement like a 40-minute walk or a 20-minute dance session. Nourishing relaxed living - this is how I’m starting off the year.
Featured Recipes
Roasted Beet, Orange & Mint Salad
with Pistachio Dukkah & Citrus Vinaigrette
Kale, Purple Cabbage and Curried Pineapple Salad
Polenta Cakes with Roasted Tomatoes and Artichokes with Ancho–Honey Glaze
Purple Sweet Potatoes with Charred Peppers and Lemon-White Bean Purée
Wellness Corner 🌿
Eating the Colors
Discover why eating a wide range of colorful plant foods supports heart health, brain function, and longevity, with science-backed insights and practical tips.
Food for Thought
Kind hearts are the gardens,
Kind thoughts are the roots,
Kind words are the flowers,
Kind deeds are the fruits.
-Henry Wadsworth Longfellow
Until next time,
Eva Marie
Explore more at anourishedlife.net
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