Sarah Leathers

Founder and CEO

Sarah took a vision to heal others using food and made it a reality. She is an inspirational leader who tells stories that inspire action while at the same time she stays grounded in financial information that supports the business. As the Founder and CEO of Healing Meals Community Project she works tirelessly every day to deliver on the organizations dual mission to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Sarah is a graduate of Union College with a BS in Mechanical Engineering and The Institute for Integrative Nutrition as a Certified Health and Wellness Coach. Her passion for helping others while utilizing her engineering and wellness education has led her to work successfully in a variety of industries in both the corporate and non-profit sectors. She has worked extensively with youth along the way. Sarah discovered the healing power of food through her own health crisis and has passionately championed bringing the food is medicine approach to CT by founding Healing Meals in 2015.

 

Bio:

Ellen Palmer

Co-Founder and COO

 

Ellen Palmer the Co-Founder and COO of Healing Meals Community Project, is an inspiring leader dedicated to helping individuals reach their highest potential. Her passion about the healing powers of food drives her to help people, especially youth, live their healthiest and happiest life. Her former corporate career in healthcare and her experience as a Certified Holistic Health and Life Coach come together at Healing Meals. Our dual mission fuels Ellen’s passion to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Ellen studied Business Administration at St. Michael’s College and Holistic Health at The Institute for Integrative Nutrition. Her role at Healing Meals utilizes both her business and her health coaching skills to build the internal and external infrastructure, processes and systems for a sustainable model for community care, youth empowerment as well as health improvement and advocacy. Ellen lives in Simsbury, Ct with her husband and 2 sons.

 

 

Onion Top Pesto with Chick Pea Pasta

 

1 Box Banza Chick Pea Elbow Pasta (8 oz) 

½ cup blanched onion tops (green stems from 2 bunches of onions)

4 cloves garlic

¼ cup parsley

¼ cup walnuts 

¼ cup Olive Oil 

¼ teaspoon salt

1/8 t. pepper

½ cup fresh mozzarella cubes

1 cup cherry tomatoes, cut in half

 

  1. Bring a large pot of water to a boil, and immerse the onion tops for 1 minute.
  2. Meanwhile, fill a large bowl with ice water. 
  3. Using tongs or slotted spoon, remove the onion tops from water, and immerse in the ice bath. Drain and set aside.
  4. Let the pot of water come back to a boil. Add salt, and cook the pasta according to the package directions. Drain and run under cold water to stop the cooking.
  5. Add the blanched onion stems, the garlic, the parsley, the walnuts and S & P to a mini food processor. Pulse until fully chopped and smooth, scraping down sides as needed.
  6. Pour in ¼ cup olive oil and process until smooth. 
  7. Adjust for taste, adding more garlic, salt or pepper. Can also add basil or cilantro if desired.
  8. Toss pesto with pasta.
  9. Add fresh mozzarella cheese and cherry tomatoes. (may substitute vegan cheese)