Social Media & Life

I woke early this morning to my dogs begging to go out for a walk. It’s one of those days where the air is heavy with rain but it has yet to start so I was a bit slow moving. I grabbed some tea and their leashes and off we went. During our hour long walk we passed fishermen in boats and on the shoreline and a tall stand of cattails growing along the edge of the lake. fishing (640x480) wind

beautiful wildflowers and manicured gardens of all sorts. peawildflower1

The scenery was breathtaking and I felt truly blessed. cottage

As we walked we passed a woman walking her black lab. She didn’t look up to greet us as everyone else we passed had done. She was walking and texting (a skillset I have not achieved) and I found it unsettling that we did not exchange even a hello. I thought how sad she is missing all this beauty and the joy of sharing it with others. We continued on our walk and came upon a bunny sitting pensively as my dogs approached. She was careful not to move hoping she wouldn’t be noticed…fully present and aware of her surrounding. For this pretty little rabbit it is a matter of life and death that she is paying attention to what goes on around her.

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Being more fully present is something we may wish to consider as a healthier approach to living as well. I got to thinking about what I would have missed had I chosen to stay in bed and not taken this walk. If I had gotten up and gone straight to the computer to write my blog post and newsletter this morning. I remembered this youtube piece I’d seen recently by Gary Turk called “Look Up” https://www.youtube.com/watch?v=Z7dLU6fk9QY and it solidified my resolve to walk away from my computer, iphone and other devices more often. To make a conscious effort to be fully present when I am with the people I love…and to seek out new people to love and new adventures.

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After all, at the end of the day would like to see first hand a sight like this…or hear about it on social media?

First you need only look: Notice and honor the radiance of everything about you… Play in this universe. Tend all these shining things around you: The smallest plant, the creatures and objects in your care. Be gentle and nurture, Listen… As we experience and accept all that we really are… We grow in care. Anne Hillman

Be Well

http://leanne-yinger.healthcoach.integrativenutrition.com https://twitter.com/Kiraskitchen5

Didn’t Your Parents Tell You Not To Waste Food?

As you probably know by now I am a foodie. I love everything about food. I love thinking about it, growing it, teaching others about it, preparing it and definitely eating it. food is powerful in every way. We are emotionally and physically connected to food and we all know we can’t live without it. So I write this blog post today with reverence for and passion about food.

I have always known that there is a certain amount of waste that goes along with the food chain from farm to table, but did you know that one third of the food produced globally is wasted. In North America it is closer to half the food we grow that is wasted. In some cases it is to keep the cost of the product at what is considered fair market value. A phenomenal amount of food does not even make it onto grocery store shelves because it doesn’t meet the standards for sale. Up to 90% of food waste is due to expiration dates.

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http://www.onehundreddollarsamonth.com/food-waste-in-america-a-weeks-worth-of-produce-for-free/

So where does all this wasted food go you might ask? With all the people in our world who have no food, who are literally starving to death, we in North American alone, throw away nearly half of the food we grow. How does that make any sense? 

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Now imagine if we all decided that the food that was not initially perfect so would not be purchased could be given to a local food pantry. Imagine that all expired food stuff was quickly offered to people who can’t afford to buy it. Some markets have policies to do just that. At some Trader Joes you can find the expired food stuff at a greatly reduced rate in fact up to 75% off retail price. In addition, the Ex President of Trader Joes has created The Daily Table Project which essentially takes expired food stuff and makes low cost grab and go meals that can compete with fast food chain prices for people living in urban food deserts such as Dorchester, MA. Now that is good use of what would otherwise be wasted.

http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=222082247&m=224715908.

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There are many documentaries about our food supply and the little known secrets about the politics of food, but the one I find most disturbing currently is “Just Eat It A Food Waste Story.”  Catch the trailer @ http://foodwastemovie.com/ or follow the film makers on facebook https://www.facebook.com/Justeatitmovie. The film is making the film festival run so is not yet available for popular viewing. This film reveals just how much food is wasted in North America by following a couple who are vowing to eat only salvaged food stuff. What their experience uncovers will shock and I hope inspire you to do something about the waste!

To learn more about the politics of food I recommend reading one of the many books written by Marion Nestle, the most relevant to this topic being “Food Politics: How The Food Industry Influences Nutrition and Health. She is a Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University. You can also follow her blog @ http://www.foodpolitics.com/.
My children just bought me a membership in a new local all organic CSA, https://www.facebook.com/bradleyfarmma for my birthday. It is the best gift I have ever received! I can see where the food is grown and I know the people tending the farm. I will share what I can’t eat with family and friends and should any of it go bad I will compost it to use in my gardens. This is my small contribution to reduce food waste and my carbon footprint on the planet. What will you do to spread the abundance that exists all around us with those who are not a fortunate as we are?

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“Change like healing takes time.” Veronica Roth

Blessed Be

 

 

Time to Garden

I am inspired with the warming weather and the Flower Moon we had this week. Driving home on Wednesday night that beautiful moon was just beginning to peak over the Green Mountains in Bennington Vermont and it was breathtaking. This is a borrowed photo as my iphone couldn’t do the moon justice. It now truly feels like spring is here and so we can begin to plant our vegetable and flower gardens.

flower moon

http://shewhodreams.weebly.com/uploads/6/8/3/0/6830014/5473872.jpg?419

To inspire me even more this week I found this beauty growing in the window at the Vermont Arts Exchange http://www.vtartxchange.org/. Being a native Californian, I am accustomed to seeing fresh produce year round in some form. But to find a fully ripe tomato in Vermont in mid May is such a gift. After all we had snow on the ground less than a month ago!

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I’m telling you the truth, right in Vermont, right now mid May there are these lovely tomatoes ready to eat! Planted in large buckets along the back wall of the multiuse art room at the Arts Exchange are growing 10 foot high tomato plants like these. I have had the pleasure of watching them grow since February.

tomato plants

So now I have to find my organic seeds and plants at various farmer’s markets and gardening shops. I like High Mowing Seeds http://www.highmowingseeds.com/ they have come through for me in past years and are fairly local in Wolcott, Vermont. So far I’ve planted my first round of snow peas which is my favorite to grow (and eat). I also plan to grow green beans, kale, summer and zucchini squash, lettuce and cherry tomatoes. My garden is small but it manages to produce a good amount of produce each year. This is an example of one of my recent harvests.

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So with all the fresh produce to look forward to I am searching for new recipes to add to my website. I made this one last night and it was delightful.

6 cups baby spring greens

½ cup crumbled goat cheese

½ cup dried cranberries

1 cup toasted walnuts

1 shallot minced

1 teaspoon Dijon mustard

2 tsp. balsamic vinegar

¼ olive oil

Salt/pepper to taste

Well I’m heading outside to see what kind of gardening I can get done before the three days of rain arrive.

“It was such a pleasure to sink one’s hands into the Earth, to feel at one’s fingertips the possibilities of the new season.” Kate Morton author of The Forgotten Garden.

Blessed Be

 

 

On Living

Smile, breathe and go slowly

Thich Nhat Hanh

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As we venture out each day to do whatever it is that we do it is good to be grounded in some type of mindful practice. When we take the time to truly pay attention to our body and how we interact with the world, we can learn how to live richer, fuller lives. I start each day with a moment of gratitude. Waking in the morning reminds me that I am simply thankful for being here to greet another day and all the day will bring.

This weekend I completed basic training in EMDR, Eye Movement Desensitization and Reprocessing, http://www.emdrhap.org/content/what-is-emdr/. This is a form of psychotherapy developed by Francine Shapiro that has been documented to be very effective with symptoms related to trauma. In order to become an EMDR therapist you must experience it first hand and so today I find myself even more mindful than usual….and this is a very good thing!

I am mindful that in my personal business @ Kira’s Kitchen I have several programs about to begin and that means I have lots of work to do. There was a time that the knowledge of all that needed to get done would have sent me into a tailspin. Now I am able to just acknowledge the tasks, line them up and plug away until they are complete. Seems simple enough right? For each of us the answer is different and so we each get to decide for ourselves.

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I am also mindful that I love both my jobs as a Holistic Health Coach and as a Clinician. What a blessing that is in life to love the work we do! Now that hasn’t always been the case. At some point in my life I made a decision to live with purpose, to do things that feed my body and soul while offering something meaningful to the world around me. The difference now is that I can appreciate where that mantra has brought me and I can be grateful that I’m here.

And so I will keep this blog post short. I love the comments and feedback my followers share and enjoy the good work you are all doing as well. To be blessed with good work, good health and so many wonderful people in my life who I love and I believe love me (even on those truly impossible days) is a gift that keeps giving. It allows me to take on the world and be as courageous as I need to be.

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~ “Freedom is not given to us by anyone; we have to cultivate it ourselves. It is a daily practice… No one can prevent you from being aware of each step you take or each breath in and breath out.” ~ Thich Nhat Hanh

Be Well

Smile in this Moment

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~ “It is possible to live happily in the here and now. So many conditions of happiness are available—more than enough for you to be happy right now. You don’t have to run into the future in order to get more.” ~

Thich Nhat Hanh

mom, Kristen & Hannah

An abundance of natural beauty surrounds us every day…..take time to notice and honor natures gifts.

Pat Stacy 17 mile drive

AND…..in this sweet life we are blessed with many lovely people to love, who make us smile…..remember to cherish them

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AND if you love to eat well you will be even happier…of this I am sure! Try this recipe for an uplifting experience.

French Lentils with Toasted Walnuts and Goat Cheese

Ingredients: 6 servings – very easy recipe from the Food Channel, http://www.foodnetwork.com/healthy/packages/healthy-every-week.html with some of my adjustments – only 300 calories per serving!

1 cup du Puy Lentils, rinsed and soaked for 4-6 hours

1.5 cups vegetable broth

1 bay leaf

1 fresh thyme sprig

2 tablespoon olive oil

1 large red onion, diced

2 cloves garlic, minced

2 carrots thinly sliced

2 stalks celery thinly sliced

Teaspoon balsamic vinegar

Pinch sea salt

¼ cup toasted walnuts

4 ounces goat cheese

2 inch piece kombu soaked for 5 minutes

Place kombu in a saucepan and cover with the lentils. Add the vegetable broth to cover lentils. If you need to add a bit more during cooking that is fine. Bring to boil and then reduce heat to simmer, cook for 30 – 40 minutes until all liquid is cooked out and the lentils are tender.

While the lentils are cooking, heat olive oil in large skillet and saute the onion, carrots and celery until the onions are translucent, and the carrots and celery are crisp. Add the minced garlic and continue cooking for 1 minute. Add the balsamic vinegar to vegetable at the end of cooking and blend for about 1 minute.

When the lentils are cooked toss them with the vegetable mixture. Sprinkle the lentil mixture with chopped toasted walnuts and goat cheese and serve.

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Take a moment each day to simply be present in your body and smile sweetly…..it is very good for you and everyone around you!

Be well

Springtime and EMDR

It is a lovely sunny day here in Massachusetts with the temperature promising to reach the mid 30s. It makes me smile when I think how fixated we New Englanders are on the weather…but when you manage to smile through the winter here I think you earn some bragging rights. We have seen many days this year when the temperature did not make it out of the single digits. That kind of prolonged cold can take the pep out of your walk. Winter carries a quiet beauty I would not want to miss but it is time for warmer weather now.

I had the blessing this past weekend of attending an EMDR part 1 (Eye Movement Desensitization and Reprocessing) training in Hamden CT. with two of my dear colleagues. (EMDR) is an integrative psychotherapy approach that has been extensively researched and proven effective for the treatment of trauma. EMDR is a set of standardized protocols that incorporates elements from many different treatment approaches. It requires the practitioner to use intuitive skills along with traditional practice. It speaks to me as a healer. http://emdria2.affiniscape.com/index.cfm.

Being so close to Long Island Sound made me wish for Spring even more. The training was fantastic and my brain is literally full to bursting with new information to help others. When we return for the part 2 training it will be late April and Spring will be fully sharing her gifts.

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It’s time to start thinking about how my menu will begin to shift from the colder, quieter winter to vibrant, lively spring foods. This daylily is one of my favorite to show her pretty face in the late spring. I am so looking forward to spring and the new life she brings. My yard is beckoning to me to come play in the soil and return the Koi to the pond for the warmer season. It’s time to plan what will be planted in the vegetable garden and dream about which perennials will show their pretty faces first.

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One dish that I plan to prepare with some of my Health Coaching clients this weekend will be:

Bitter Greens with Shallots.

Particularly good in the spring when young greens can be found in abundance, this quick broth-sauté is cleansing for the lymph system and liver. It is blood building and a great overall tonic for the digestive system as well. Try using mustard, dandelion, arugula,  turnip, broccoli rabe, baby kale or baby collards. Serve as a side dish or toss with whole wheat pasta or soba noodles. It only takes 10 minutes to prepare and cook this dish and there are many health benefits.
Ingredients:
1 tablespoon sesame oil

1 large shallot, sliced

2 cloves garlic, finely chopped

½ pound young greens, cut into 1-inch strips

½ cup vegetable stock

2 teaspoons tamari

Preparation:

Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, for 1 minute.Add greens, and toss gently to begin wilting them.

Add stock and tamari. Continue cooking until broth has reduced by about half and greens are tender, another 4 minutes.

Serve with remaining liquid drizzled over greens.

I may even serve some of my homemade organic Dandelion Wine with the meal. I can’t wait to get cooking!

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Peace is Every Step

Peace is every step

The shining red sun is my heart.

Each flower smiles with me.

How green, how fresh all that grows.

How cool the wind blows.

Peace is every step.

It turns the endless path to joy.

Thich Nhat Hanh

 

Be Well

  

A Winter’s Afternoon

ice cycles

White-Eyes

In winter

 all the singing is in
         the tops of the trees
             where the wind-bird
with its white eyes
    shoves and pushes
         among the branches.
             Like any of us
he wants to go to sleep,
    but he’s restless—
         he has an idea,
             and slowly it unfolds
from under his beating wings
    as long as he stays awake.
         But his big, round music, after all,
             is too breathy to last.
So, it’s over.
    In the pine-crown
         he makes his nest,
             he’s done all he can.
I don’t know the name of this bird,
    I only imagine his glittering beak
         tucked in a white wing
             while the clouds—
which he has summoned
    from the north—
         which he has taught
             to be mild, and silent—
thicken, and begin to fall
    into the world below
         like stars, or the feathers
               of some unimaginable bird
that loves us,
    that is asleep now, and silent—
         that has turned itself
             into snow.
Mary Oliver
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Spring is coming. The light is changing and the days are slowly lengthening. Stay warm as this cold descends upon us again and remember it will soon be spring! Make a delightful soup or stew to stay warm and feed your whole being. This is a real comfort food soup and so easy to make.

Buckwheat Soba Noodles in Broth

1 lb buckwheat soba noodles

½ cup shoyu

½ teaspoon ginger

1 cup finely chopped leak

2 cups water

2 cardomon pods

1 Tablespoon toasted sesame seeds

½ cup shredded nori

In a medium saucepan, fry the leeks until they are tender.

Combine water, shoyu, ginger, cardomon in pot with leeks and bring to a boil.

Once boiling, bring to a simmer for approximately 15 minutes.

Add buckwheat soba noodles and cook until noodles are tender – about 5-7 minutes.

Sprinkle the sesame seeds and nori over top of soup and serve immediately

 

Peace and Brightest Blessings