Wednesday, December 31, 2014

Viva La YOU and a New Years Treat: Rhubarb-Pear Crisp

Viva La YOU!  

I am creating a personal protocol for 2015 and I am really jazzed to map it out for body, mind and soul. I love sharing these ideas and rituals - perhaps one or more will resonate with you.

My New Year's Recipe!   A Perfect Rhubarb-Pear Crisp.. so easy to make, and so delicious with Maple syrup, dates, ginger .. a super food dessert for love.  See below. May your New Year be full of adventure, creative joy and love and seriously good health.

You are Invited to Our  Viva La YOU workshop on January 25th here at my home from 10-4pm.  We will make our own shampoos, facial creams, body butters and more - all for you to take home.  Self-care is health care and such a gift to your soul, bring your mom, your daughter your best friend but register soon as space is limited.  More events coming up can be found here.

My Personal Protocol and Other Ideas
Body! Food!
My partner in health, Dorothy Reilly, sent me a spectacular book on a Perfect Health Diet (PHD).. paleo perfect to try.. and specifically,  to look at how certain foods can effect our brain, and other amazing tidbits, such as foods one should not to eat with alcohol and in general, a deeper understanding of the metabolic process when eating legumes, grains and veggies.

As a health coach, I know synergies of foods but I also know Nutrition is a very young science and there is so much yet to learn about adapting to the food culture we live in and staying healthy to boot.  I highly recommend this 'PHD' read by Paul and Shou-Ching Jaminet, a team of health researchers and a molecular biologist.

Body! Exercise!
Buddy exercise is more like it.  I had a dear friend ask if she could make a proposition with me today and we are meeting this week to map out a calendar to exercise together!  We are both going to be mother of the brides next year and beyond wanting to look good in a dress for the most special of occasions, we both want to feel stronger and more flexible in our lives and make that sustainable by being accountable to each other.  Buddies Rock!  Another partner in health to add to my personal protocol team.

Mind! GOALS.
January is a good time to assess ones diet and set goals.  Andrea Reisen, an amazing herbalist and healer does a vision board party every year with friends and family.  IT is a fun exercise, using cutouts from old magazines and calendars, etc. to cut and paste into a collage highlighting intentions and desired manifestations.  Setting down goals on paper works too... saying it out loud helps too. :)

Spirit Love!
I recently discovered the Herbal Tarot Deck - divination tool for channeling your higher good.  Prayer can do the same thing.. but this gives wonderful specific protocols  It helps me tune in to what herbs will work best for me over the coming year.  I also make a special flower essence for each season and test my various flower essences for what I need most- a fortifying spiritual medicine.  We will make tree essences together during the Tree Medicine workshop here in early March.

Happy New Year!
Follow your intuition.. you are your best medicine. With so much change and shifting in the world on so many levels, it is truly time to take care of ourselves - and put the pieces we left out there back, to be whole again.. to be " brave and inspired for 2015" a great quote from my friend Donna Winston.


FOOD FACTS:  Pears, like apples help improve insulin sensitivity and are full of fiber for colon health- huge bioflavonoids. Rhubarb huge for metabolism, packed full of minerals and vitamins and is known to help prevent alzhiemers disease due to the Vitamin K content.  The ginger added to this recipe is anti-inflammatory and supports circulation.   It is a lovely combination of tastes and flavors too.  When I made it over the holidays last week.. the pan was empty within the hour.  Not always the case in my house.  ENJOY!

You will need:
       4 medium Bartlett pears or cooking apples (such as Rome, Braeburn, or Jonathan), cored and thinly sliced

       2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb*

       1/4 cup all-purpose flour or gluten free flour from Bob’s Redmill. I sometimes add a teaspoon of adaptogen powders to my desserts.. astragalus, ashwaghanda or Maca would be great in this recipe.  Stay tuned for my adaptogenic blog next month.
       1/8 cup Maple Syrup diluted with 1/8 cup water or use ¼ cup honey instead.
       2 tablespoons cranberry juice or apple juice or cider
       1 -1/4 cup granola with nuts of choice
       2 tablespoons butter, melted

       1 tablespoon honey
infused or sprinkled with 1/4/ tsp dry ginger
Your choice of topping.  I used vanilla ice cream, but I can see this pearing well with Cheddar Cheese and or a whipped cream flavored with maple syrup.

Let’s do it:

1. Preheat oven to 375 degrees F. In a large bowl, combine pears or apples, rhubarb, and flour. Add the 1/4 cup maple water or  honey and juice; toss gently to coat. Transfer fruit mixture to a 2-quart square baking dish. Cover and bake for 30 to 40 minutes or just until pears or apples are tender.
Meanwhile, for topping:
1. In a medium bowl, combine granola and nuts. Add butter and the 1 tablespoon ginger honey; toss to coat. Sprinkle over partially baked fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender and topping is lightly browned.
2. Cool on a wire rack for 30 minutes. Serve warm. Top with your desired dessert topping. Makes 9 (2/3-cup) servings.
Note:  If using frozen rhubarb, measure  and cut while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.

Adapted from

Schedule A free Tele-half hour with me to go over your health history in January. Available  for the first 10 people who email me.  It's fun, informative and you may want to venture into having your very own coach for the new year.  Food and Herbs as medicine wellness workshops available for 2015 too. Email
 In Health and Hugs, Marie

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