ADAPT Certified Functional Health Coach
Behavior Change Specialist
02/03/2023 -
Cooking up Self-Love; Starting a Garden; Everything Kale
12/02/2022 -
Imperfection and Thankfulness; Pumpkin Custard; Omega 3 to 6
Ratio
10/18/2022 -
Light for SAD; Eggs with Quinoa and Spinach; Blue Mist Shrub
08/16/2022 -
Hormesis, or what doesn't kill you...; Thai Beef Salad
05/19/2022 -
Eat For Energy; Chicken Laab; Intermittent Hypoxia Training
04/21/2022 -
Must Calories in = Calories out; Turkey Sausage; Clean Beauty
02/08/2022 -
Food Reintroductions; Inner Tennis; Flourless Chocolate Cake
07/22/2021 -
Return to Running; Mental Fitness Class; Homemade Hummus
05/10/2021 -
Identifying your saboteurs; Plantar fasciitis; Quinoa salad
03/25/2021 -
Dreams coming true; Bone broth soup
Anne Macaulay | First Thoughts
Greetings friends!
Here are my "First Thoughts" on mindset, real
food and behavior change.
Quote that I am pondering:
"Cooking is an act of self-love."
-Elizabeth Lipski. Self-care is a hot topic, but cooking a lovely
meal for oneself is still looked on a little strangely. I would
argue that there is nothing more self-caring than feeding one's body
nourishing, delicious food. I also take pleasure in being able to
experiment without any concern about offended palettes!
What
I’m reading: Seed catalogs! I have
eagerly awaited seed catalogs in the winter mailbox since I was a
teenager. There is nothing like browsing through photos of greenery
and dreaming up garden plans to make spring seem a little bit
closer. My favorites:
Johnny's
Selected Seeds and
Fedco
Seeds for vegetables and
Annie's
Annuals and
Select Seeds
for flowers.
Programs I'm leading: I'm excited to be leading
a monthly vegetable garden workshop for
Eating for Your Health, formerly known as The Suppers Program.
If you enjoy gardening or want to get a garden started this year,
join me for this monthly hands-on workshop! Learn how to start
seeds, beat weeds, and keep the harvest going into November. For
more information and to
sign up:
What I'm experimenting with:
Maximizing microbiome diversity by
maximizing vegetable diversity. Historically, our hunter
gatherer ancestors would have eaten a wide range of vegetable fibers
on a daily basis. Both the quantity of vegetable fiber and the
diversity of vegetable fiber would have been much greater than most
Americans currently eat, but
Dr. Datis Kharrazian,
who researches and teaches about autoimmunity, argues that diversity
is even more important than quantity if we are going to support our
microbiome. He suggests eating a Veggie Mash Up that consists of
20-30 different organic vegetables (everything from culinary herbs
to root vegetables to mushrooms, celery, asparagus etc.), combined
in a food processor, and eaten daily. Start with a teaspoon and work
up to a couple of tablespoons. You can make big batches and freeze
in ice cube trays. Here's a discussion in a podcast with
Dr. K in an interview with Phoenix Helix.
Spring through
fall, I easily get my varied vegetable fiber intake by wandering the
garden and nibbling on mint, arugula, a green bean, a radish etc
while I harvest things to put on the dinner table. In the winter, I
have to try harder and I think it's time to try a
Veggie Mash-Up!.
What's in bloom:
Kale, Winterbor hybrid OK, this isn't really a flower, but it
does look pretty in the winter garden. Kale is very easy to grow,
but does attract cabbage moths. Thankfully, those are easily
controlled with the organic treatments such as
Monterey Garden Spray which is made from soil bacteria.
What I'm cooking:
Kale! If I haven't lost you yet,
you much be a true kale fan! Kale can be a bit of a pain to prepare
with those thick central ribs that aren't easy to digest. One simple
trick is to freeze a whole bunch of kale and then shatter the frozen
leaves into a colander (see video
here. Please excuse my fuzzy bathrobe making an
appearance!). The leaves will come away from the stems and break
into small pieces that are perfect for cooking. If I'm looking to
sauté kale, I usually steam it first and then toss it in a pan with
some olive oil and garlic right before serving. I don't have the
patience to sauté down a whole bunch of lofty leaves!
That's all for now.
Love, Anne
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