December 2010
Put on your shoes. Make a salad.
Okay, this post isn’t about shoes or salad. It’s about motivation and goal setting and expectations (and maybe a little about shoes and salad ). You’ll see. Just bear with me for a minute. Years ago, I read an article in Runners’ World magazine about the trouble the author experienced trying to maintain a regular ...
From a Local Kitchen: Getting Well Grounded with Kale
Last week I mentioned that I was asked to write a guest blog post for the Seacoast Eat Local series “From a Local Kitchen”. Here’s the excerpted introduction by SEL blogger Debra Kam, and a link to read the full post: Kale and winter greens will be the featured vegetables at our next Winter Farmers’ Market, ...
Curious about health coaching – what it is? how it works?
It occurred to me today, when an article about health coaching came across my desk, that even people who stumble upon or regularly read my blog might be wondering about health coaching. What it is, how it works, whether it serves as alternative or complementary health care, etc.?? So, I’d like to share with you ...
Raw Kale Salad with Tahini & Garbanzos
This is my recent modification of Avocado-Kale Salad from Rainbow Green Live Food Cuisine by Gabriel Cousens, MD. Love the avocado salad, but had no avocados in the house, so I made this instead… What you’ll need: 1 big bunch of kale (~6-7 cups fresh, chopped) — I used 1/2 bunch purple kale + 1/2 ...
Kale-White Bean-Sausage Stew with Oyster Mushrooms
For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great. You may want to use some veggie stock in place of some of your water (for flavor). This recipe serves ~8. Freezes great for quick lunches/dinner in the future. What you’ll need: 3 small ...
Potato-Leek Soup with Sage & Thyme
What you’ll need: ~10 red skin potatoes (or whatever potato variety you’d like to use) 1 locally raised and prepared sweet Italian sausage 2-3 leeks 2 cloves garlic 2 shallots 1 large carrot 4-5 cups chicken or vegetable stock 1/2 – 3/4 cup cream/half and half (optional) ~5-6 leaves fresh sage ~4-6 sprigs fresh thyme ...
1 Week in the Get Well Grounded Kitchen
I have been asked to contribute a post as a guest blogger for the “From a Local Kitchen” (formerly “From a Seasonal Kitchen”) Series on the Seacoast Eat Local Blog. So, for the next week I’ll be documenting all of my lunches and dinners and will provide my week’s menu along with photos and links ...
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