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Health at the Heart

Haven Nutt cooks up intentional eating with her new book

Entrepreneur, business owner and fitness coach, Haven Nutt is passionate about connecting the heart and mind through your belly. 

As the owner of a waterfront wellness retreat in the heart of Wilson County called Heart Haven, Haven offers fully immersive experiences to rest, reconnect with yourself and nature, while fueling your body with both beautiful and nutritious food.

“I am passionate about empowering people to find the root of their own health with mental, physical, and spiritual wellness,” she says, “each of these elements is a peg in the turning wheel of what it means to be alive.”

Haven explains, “Heart Haven is a space where all are welcome, to embark on their own unique trail as they enjoy the many outdoor amenities like paddle boarding, hiking, zip lining, axe throwing, the obstacle course, boating, wood-fire pizza oven, bonfire area, and the farm animal family that happily greets each of the guests at the entrance. Heart Haven is more than just a physical space. It is a mindset. It is a lifestyle. It’s about community. It’s about helping people find their own unique haven because health is where the heart is.”

And it is from this deeply rooted mission that the title of Haven’s new cookbook was born. Heart Haven, health is where the heart is. Find it on her website hearthaven.us. 
Mediterranean Flatbread
Prep: 10 min
Cook: 10 min
Cool: 2 min

2 pieces whole grain or traditional flatbread
⅓ cup hummus (pg.188)
⅓ cup cherry tomatoes, halved
1 zucchini, halved & sliced thinly
1 tsp dried or fresh rosemary
1 Tbsp olive oil
Line a large baking sheet with parchment paper.
Spread a generous layer of hummus on the top of the flatbreads, then lay them on the parchment lined sheet.
Arrange the cherry tomatoes, zucchini, and rosemary on the top, then drizzle with olive oil.
Bake them for 7-10 minutes, until heated through and the zucchini is cooked.
Serve warm or at room temperature and enjoy!


Cucumber Salad
2 medium cucumbers (diced)
½ red onion, finely diced
1 tsp dried or fresh dill
Handful of fresh parsley, chopped
Salt & pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp olive oil
2 Tbsp organic feta cheese
Preheat your oven to 350°F.
Mix the cucumbers, onion, dill, parsley, salt, pepper, balsamic vinegar, and olive oil together in a mixing bowl.
Top with the feta cheese.

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