Body Harmony: Nicole Berrie

Owner of New York plant-based eatery Bonberi Mart, and recent author of intuitive eating cookbook, Body Harmony, (congrats!) Nicole Berrie is who we turn to for nourishing recipes and loving, real advice. Her path encourages you to listen to your desires and feelings, rather than just following "the rules." By applying the principals of intuitive eating to her own personal learnings and experience, Nicole has finally found Body Harmony. Today, she shares all that she’s gleaned with us. Kindness is key.

What is your food philosophy? 

I intuitively eat with the added guidance of food-combining and following a mostly plant-based diet. 

That means tons of raw veggies and fruits, juices, smoothies and plenty of cooked vegetables and grains with the occasional raw or grass fed protein, prepared in a proper way for digestion. On most days, I juice and stay raw in the morning and during the day followed by salads and cooked meals, either starch or protein focused, in the evening or late afternoon.



What's always in your fridge? 

The amount of vegetables and fruit we buy is kind of obscene. We make green juice every morning so that means constantly restocking on Lacinato kale, Fuji and green apples, fennel, ginger, cilantro, romaine. celery and lemons. I use the same ingredients for my salads but sometimes the boxes of arugula and baby romaine are just easier. I'll use one box for one salad, so those go fast too. I love snacking on cucumbers. My favorite are Kirbys from the farmer's market or organic Persian, which are harder to find. Also, I always have broccoli, cauliflower, arugula and zucchini on hand for our families soups and dinners



What’s always in your pantry? 

I love fast cooking gluten free grains, like basmati rice, quinoa and gf pasta. Also,  tamari sauce, olive oil, toasted sesame oil and sea salt are a must. And I love kettle cooked chips! 



Why Body Harmony? How did the idea for your new book inspire the recipes you create?

    Body Harmony seeks to bridge the world of intuitive eating with nourishing ourselves in a way that also increases our physical vitality. This books hopes to restore the balance between our body and spirit. The recipes are all informed by food-combining principles and are designed to optimize energy, mood and feeling good! I love having friends over to eat tons of food and have them leave better than they did before rather than leaving in a food coma or feeling guilty. So I decided to create a book so that everyone could enjoy nourishing food that makes them feel good.



     What does intuitive eating mean to you? 

    It means saying yes to my inner voice. Listening to what my body and soul are craving and removing the noise of external opinions, trends or fads that steer us away from what we know to be best for ourselves. 




    Any tips or advice for eating in a more intuitive way?

    It is all about letting your body guide you toward what feels great. I like connecting to my body through sweating (saunas and movement), meditation, prioritizing my mental health, connecting with my children, and feeling abundance in all forms. 



    Products you’re most excited about at Bonberi right now? 

    I am loving Nemi Cactus sticks, Body Bio liquid zinc and Katjes plant-based gummies.



    What do you turn to, to make you feel your best: food and all the other practices?

    Green juice, moving my body, skin care and meditation!



    Favorite kitchen tool?

    The mandolin.



    What ingredient are you most excited about right now?

    I'm excited for all the fresh herbs, particularly Thai basil and shiso, as well as produce like stone fruits, Korean melon and Jersey tomatoes!



    How do you end your day?

    Putting my kids to bed and watching a mystery thriller show with my husband on the couch way too late. :)








    Caesar salad might just be one of my favorite things and this twist uses mineral-packed dulse in place of anchovies giving it an umami ocean-y flavor.


    From Body Harmony 

    By Nicole Berrie




    2-3 cloves of smashed garlic

    1/4 cup olive oil

    1/4 cup cold filtered water

    2 tablespoons of sunflower seeds or raw pumpkin seeds

    3-4 leaves of dulse seaweed (the whole leaves)

    juice of 1 lemon

    1 handful of fresh parsley leaves

    1 tablespoon of Tamari sauce

    2 tablespoons of Dijon mustard

    freshly cracked black pepper

    sea salt

    optional: 2 teaspoons of nutritional yeast




    2 heads Romaine

    1/2 cup Dressing 




    1 teaspoon nutritional yeast

    1 teaspoon chopped fresh parsley

    Fresh cracked black pepper



    Combine all dressing ingredients in a food processor and high-speed blender. Include 1 teaspoon of nutritional yeast if using. Blend until creamy. Season with salt and pepper to taste. (I like it super peppery.) Pour over chilled chopped romaine leaves, crack more black pepper over and sprinkle with remaining nutritional yeast. 

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