I have always been a person who does things the hard way without asking for much help from those I love. I’m not sure why that is my reality but I have become a pretty fearless person living this way. I have learned to take great comfort in nature because it is authentic no matter it’s state. Nature provides an abundance of beauty, life sustaining foods and peace when the business of life overwhelms us.
Let’s consider the mighty Sequoia tree. This gigantic tree comes from a relatively small cone which must be exposed to extreme heat in order to open and germinate.
This small tightly packaged cone if exposed to the proper conditions will grow into one of the largest and most majestic trees in our world. So large, it is hard to capture it’s size on a camera without falling over backward from looking up into the sky so high!
Perhaps a photo with my daughters standing at the base of this mighty beauty will give some perspective.
So what is my point here? Well I liken the process of this tree germinating and growing to maturation to the process of starting something new. We must find our resources and expose them to the best circumstances in order to achieve what we desire.
Seven years ago I launched a new Holistic Health & Nutrition Coaching practice focusing on health and wellness through nutrition. It was and continues to be one of the best choices I have made in my life…along with giving birth the my three talented, beautiful children all now in their 30s.
I studied with people who are leading authorities in the alternative approach to the science of nutrition. The Kushi Institute, The Institute of Integrative Nutrition and tons of personal research provided me with unlimited information to share with people as we explored together what made sense for them. I started this blog and developed my website (I let the website go as I much prefer to meet directly with people when possible). I took the proverbial “leap of faith” that this adventure called me to do.
So far indications are that this was a good call on my part. Feedback has mostly been gratitude as people learn simple, doable strategies for improving their lives through nutrition and self care. I continue to offer information and classes in various settings such as in home classes, farmer’s markets, health food stores and in my cooking classes or grocery store adventures. My hope is that we continue to come together to eat well and when needed demand that the foods we have available to us is grown in the most healthful ways possible. It is a truly exciting time in the field of nutrition!
So the Sequoia trees are representative to me launching and growing my health and wellness practice. They stand together as I have and will continue to do with others looking for positive change in overall health. It is my desire to provide the coaching people need to become mighty in their own way!
I close with a dandy fall soup recipe that I think you will enjoy and guess what…it is oh so good for you!
Roasted Kabocha Squash Soup
1 medium kabocha squash
1 sweet onion
4 cloves garlic
salt/pepper to taste
cinnamon, nutmeg, ginger (optional)
6 cups water
Cut the squash into quarters and scoop out seeds. Place on roasting dish and bake at 400 for 45 minutes or until tender. Prepare yam to be roasted at same time making sure to poke holes in it before placing in over.
While the squash and yam are roasting chop onion and carrots into small pieces and add to stock pot with minced garlic and some olive oil to saute 3-5 minutes. Add water and simmer for 30 minutes covered.
Once the yam and squash are roasted remove skin from squash and yam and cut into small bite size pieces. Add to stock pot and bring to boil, then reduce to simmer and cook for 45 minutes covered.
Allow to cool or take great care placing hot mixture in blender. Blend to smooth consistency. I add cinnamon, nutmeg and ginger to taste this time of the year…simply delightful!
Happy cooking and remember:
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
“Let food be thy medicine, and let medicine be thy food.”