We all care about our food's quality, source, flavor, and ultimately, how it makes us feel, and so does Kate Parham Kordsmeier, the founder of Root + Revel. Kate was diagnosed with Polycystic Ovary Syndrome (PCOS), Leaky Gut Syndrome, insulin resistance and hypothyroidism in 2014, which turned her everyday routine upside down. That's when she changed her diet to take charge of her health. Once she began to eat only whole, nutrient-dense foods, her symptoms practically disappeared overnight. Blown away by the rapid effect of her new nutrition habits on her wellbeing, she began to share her experiences with the online community by creating Root + Revel, a blog dedicated to helping people live a natural and balanced lifestyle.
If you could describe your blog in three words what would they be?
Natural, flavorful, balance
What inspires you?
Being around people who are really passionate about what they do.
What are the biggest challenges and greatest rewards of being a food blogger?
Monetizing a blog is so much more work than I ever thought possible, and the growth rate can feel slow at times (patience is not my strong suit). But then I get an email from a reader who I've helped--maybe they've minimized their symptoms from a chronic condition they've been struggling with for a while because of something they read on my site, maybe they've found huge success with a natural supplement I wrote about or a lifestyle change I suggested, or maybe they just put a delicious dinner on the table thanks to one of my recipes. When I get those emails, I'm reminded that it's all worth it.
Why are you so passionate about eating healthy?
I used to think about eating healthy purely from a weight standpoint. I'm not trying to be a supermodel, after all, so who cares if I have a few extra pounds hanging on my waistline, right? But when I saw the power of nutrition in my own life, that food heals and that what we eat can actually reverse chronic conditions and make your symptoms disappear...that's when I realized how important it was to eat healthy.
What is your favorite meal of the day?
Dinner is where I feel like I really get to have fun in the kitchen, experimenting with new flavor profiles and exploring new-to-me cuisines, and then I get to sit down with my husband and share a meal together. That's my favorite!
One ingredient that you just can’t live without?
In your opinion, what’s the most overrated ingredient right now?
Juicing. People go crazy for them, but the truth is they're mostly just sugar and you don't get any of the fiber; I say go for smoothies instead!
This year I have been trying to eat more...?
Vegetables. That sounds simple, but eating more has been the single most important thing I've done for my health, a rotating rainbow assortment of produce to maximize my phytonutrient intake.
I think everything tastes better with...?
Red pepper flakes. My family makes fun of me for putting them on everything!
What’s one piece of cooking advice you’d like to share with our readers?
Don't overcook salmon. It should be medium-rare and buttery in the center, not dry. 10 minutes under the broiler or in a super hot oven is all it takes to make it perfect every time.
Do you have any recipes that stand out for being epic fails?
I'm always experimenting with new green smoothie flavors and have definitely had a few flops. I also made the mistake of subbing in coconut flour 1:1 in a baking recipe recently, which was a huge FAIL! Coconut flour is super dense and a little goes a very long way... I learnt that the hard way.
My favorite kitchen gadget is?
My immersion blender. I make sauces and salad dressings in my mini food processor almost every day and I love using my handheld blender for soups.
One cookbook that you just can’t live without?
I'm a huge fan of stir-fry and love trying new recipes from Stir-Frying to the Sky's Edge. Sometimes I swap in different ingredients to "clean up" the recipes a bit, mostly just better oils and gluten-free flours, but there are so many gems in that book!
You’re a popular food blogger, but are there any food blogs that YOU follow?
Who would you consider a culinary icon?
I work with so many chefs who are culinary icons. It's hard to choose just one, but Hugh Acheson is one of my favorites. I also have a soft spot for him because he and his team at Empire State South catered my wedding, which put all other wedding food to shame.
Favorite late-night snack?
Popcorn with coconut oil, siracha and nori is one of my all-time favorite snacks--it's slightly sweet, spicy and full of umami thanks to the roasted nori. It's so addicting!
Sweet or salty?
Salty, every time. Even with my sweets I like them a little salty. Just try adding salt to your dessert; you'll see what I mean.
What’s next in your career?
I'm starting a podcast, which is super exciting, and I'm hoping to do more video work, too. I love changing up the format of storytelling!
Finally, can you share one of your favorite recipes?
Of course! My Salmon Sushi Bowls are one of my most cooked recipes in every day life. They're super easy, full of flavor, plus you can swap out the veggies for whatever you have on hand, and they're healthy and super delicious!
Salmon Sushi Bowl
- 1 cup gluten-free grains or lettuce
- 2 (4-ounce) filets wild-caught salmon
For the teriyaki marinade:
- 2 tablespoons gluten-free soy sauce (Tamari)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 tablespoon fresh-squeezed orange juice
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
For the spicy mayo:
- 1 tablespoon Paleo mayo (I recommend Primal brand)
- 1 tablespoon sriracha
- 1 tablespoon mirin
- 1 teaspoon wasabi powder
For the toppings:
- 1 avocado, diced
- Optional veggies: shelled edamame, spinach, broccoli, soft poached/fried eggs
- chopped scallions, for garnish
- black sesame seeds, for garnish
- 1 sheets roasted nori, cut into small strips
- Cook your grains according to package instructions.
- Turn on the broiler to high (550F) and place salmon on a baking sheet lined with aluminum foil (the dishwasher in your house will thank you!). Combine all of the teriyaki ingredients into a small bowl and whisk to combine. Using a pastry brush, gently brush salmon with the sauce until fully coated. Put the salmon on the top rack under the broiler and cook for 4 minutes. Remove salmon, brush again with the marinade and broil for another 4-6 minutes, or until salmon is cooked to your liking. I recommend medium-rare. Remove salmon, brush once more with the marinade and set aside.
- Meanwhile, combine spicy mayo ingredients in a small bowl and whisk to combine. Set aside.
- To dinner bowls, add ½ cup cooked grains. Add avocado and any other cooked veggies. Add 2-4 ounces salmon (I often cut 4-ounce filets in half to make this recipe serve 4, but if you need more protein, you can serve 2 with this recipe by using whole filets in each bowl) Garnish with scallions, sesame seeds and nori strips and Enjoy!
I often cut 4-ounce salmon filets in half to make this recipe serve 4, but if you like more protein, you can serve 2 with this recipe by using whole filets in each bowl. You will likely have leftover marinade and sauce--it will keep in the refrigerator for up to 7 days.
Check out Alexis Nilsen’s blog Cow Crumbs where she is proving one recipe at a time that gluten-free can be so much more than rice flour and tapioca starch.