Wednesday, February 6, 2013

Boosting Balance Through the Seasons

Warm Greetings from Cold Vermont!

Let's  have a cup of tea together and take a look ahead at 2013, a new beginning in the cycle in time.  It is the year of the Water Snake in China and Dynamic change. A time to assess how adaptable and flexible we are for facing change and for making the changes we need.  I encourage you to look at 2013 as the year of creating your very own culture of health. Start by taking deep breaths in with intentions of joy and abundance and exhaling out all that does not serve you right now.

2013 begins for China on February 10th. A time to be prepared by taking a look at what needs more balance in our lives and setting goals to help harmonize our bodies and ourselves.  There is so much shifting beneath our feet right now on so many levels of external factors which can translate to more stress and tension in body, mind and soul.

I am adapting to my own new year ahead by getting more grateful everyday and observing how my energy follows intention.  Is the intention bringing in positive energy?  Am I getting better at setting boundaries and attending to my own health so I can be energized for others?  Who do I infuse with my energy everyday? Am I enjoying who infuses (and enthuses )me?   I am also working on getting more flexible physically.  A flexible body supports a flexible mind. My February mantra: " Harness and protect the energy you have for you"

In honor of Boosting your Balance for the Chinges New Year - I am re-sharing the most popular seasonal recipes from blogs past. Enjoy and Happy Valentine's Month!  Pass this on to a friend or family member and follow me to get the latest updates in workshops and coach offerings for individuals and groups at home or on the job.  You can click here to learn more.
Deep gratitude.

Ginger, Rosemary Mashed beets withSweet potatoes 


3 medium beets
2 medium sweet potatoes
1 cup Cabot Farmer's Greek style yogurt (low fat available)
Fresh Rosemary sprig
1/2 inch of grated Ginger
Small bunch of green onions
1T Butter or Olive Oil
Salt and Pepper to taste

Cut up sweet potatoes and beets, steam with Rosemary and grated ginger for 20 minutes. Place beets on bottom and sweet potatoes on top as they soften faster. If you prefer, you can also roast for 45 minutes at 375 F with the same spices. When ready, put potatoes and beets in a bowl and mash with a potato masher using some of the steamed water, reserve the rest for a beverage. Stir in the Greek style yogurt.

Chop the green onions and lightly sautee with the olive oil or butter in a small pan. Taste and adjust seasoning with salt and pepper, if necessary. Top mashed sweet potatoes and beets with green onions. Enjoy the sweet steam bath water as a nutritious beverage to go with a meal. 

Cilantro Smoothie for Spring Detox!

Cilantro... "incredibly refreshing" and "hard to believe adding this in a smoothie could make it taste so good" - comments from my spring fling workshop with the central Vermont chapter of WBON-Women's Owner's Business Network.  Cilantro is medicine, a healing food- it will pull out the heavy metals from your system and has anti-inflammatory powers among many others - two teaspoons a day is all you need. Check out the benefits below, play with the recipe.. add different fruit or use yogurt instead of almond milk..get your green on..explore and discover yum and tell me what you think!
  • 1 cup almond milk or yogurt
  • 1 cup coconut water
  • 1 cup banana
  • 1 cup cilantro
  • 1 cup Frozen Blueberries
  • 4 dates
1 teaspoon vegetable or coconut oil
1 onion, chopped
3 cloves garlic, peeled and
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans,
rinsed and drained
1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion
and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season
with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a
boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5
minutes until heated through. Mix in the black beans and cilantro


HERBS/Mushrooms that reduce inflammation: Lemon Grass, Green Tea, Ginger, Tulsi, Rosemary, Oregano, Skullcap, Shiitake Mushroom, My Chaga :).

A Day on the Anti-Inflammatory Diet

Anti-Inflammatory Diet Recipes