Friday, December 31, 2010

Sea Salt Cleanses

Cleanse Cleanse Cleanse....that is what my focus is on while we roll on through to the next. As I was talking to a friend about cleanses, I was reminded of one of my all time favorites. A Sea Salt Cleanse!  This cleanse is a very basic constipation reliever, and will help your stomach and colon loosen up if you are in discomfort. The easiest way to use a salt cleanse is to:

  •  Take about 2 teaspoons sea salt
  •  Juice of half a lemon (which usually is around 2 tablespoons of juice)
  •  A (big full) glass of warm water
Just mix all of your ingredients together, and drink up. You see, salt can typically be absorbed by the body, but sea salt in a high amount cannot be absorbed quickly, therefore it flushes right out of your system, cleaning your stomach and intestines along the way!

 Cheers to your health!

Wednesday, December 29, 2010

Book Journal

This Christmas, I stumbled over these old books that were recycled into new journals! These two websites have tons of fun books that make a great gift for almost everybody!


Saturday, December 11, 2010

A Gesture

As I was Christmas shopping today, a book with a thought provoking quote came across my path...I would like to share those words with you:

"If you simply stand taller, pull your shoulders back and punctuate your words with hand gestures, you will automatically feel a change of biochemistry and perk up...emotion is created by motion, the way you move changes the way you think and feel." - Anthony Robbins, Self-Help Guru

HMMM, sounds simple....

When I first read this thought, I started to think about my beautiful god-child and a recent visit I had with her at my sisters. As I watched her talk to anyone who would listen, I noticed how important her body language was in the coarse of her communication. She would put her hands on her hips, swing them around in the air for added drama, and raise them as high as she could when she wanted her point to really sink in...No matter what she would be saying her body would somehow be moving.

...No wonder children are so happy...

Monday, December 6, 2010

A Winter Thanks

Today was bitter cold in Chicago. I really do love the winter, but walking on iced over streets, while the wind whips around you, can make anyone want to hibernate... no, no, midwest winter is not for the faint of heart...

When I came home today, I started to think about this cold season, and why exactly I respect it so much. My conclusion is that, winter (for me) is a great reminder of how fortunate I am...that I have the ability to sleep in a toasty bed under comfy blankets...take a hot shower... drink and eat warm food...

Thank you winter for the reminder...

Wednesday, December 1, 2010

Miso Soup

Miso soup is my absolute favorite kind of soup! The energy my body is filled with after consuming a delicious bowl is astounding!
Now, I am always in the mood for ingredient experimentation and I've decided to bring on a twist to the basic recipe I have used for years. Hopefully,  my creation will bring about a new, tasty version, ready for tonight's dinner celebration! Just incase you are feeling as ambitious as I am, I will share the recipe below, and would love to hear your thoughts!

Ginger-Leek Miso Soup (Adapted from: If The Buddha Came To Dinner, Schatz and Shaiman)

- 4 small leeks
- 1 teaspoon extra-virgin olive oil
- 2 onions - sliced thinly and cut into half-moon strips
- 2 carrots, matchstick sliced
- 6 cups of water
- 4 shiitake mushroom caps, thinly sliced
- 2 ounces firm tofu, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1 teaspoon freshly grated ginger
- 2 tablespoons brown rice miso paste

*Garnish: Crumbled wakame (sea vegetable), arugula or coarsely chopped watercress

  • Trim roots off leeks. Slice off and discard the tough green leaves from the tops of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rise in between the layers to remove any sand! Shake dry and slice thinly.
  • Heat oil in a large pot and saute the leeks, onions, and carrots until the vegetables are soft. Add enough water to cover the vegetables and bring to a boil. Add the shiitakes, tofu cubes, grated ginger, and salt. Add more water for a thinner consistency. Reduce your heat to simmer and cover for 25 minutes.
  • In a bowl, dissolve the miso in a 1/2 cup of the hot broth and add to the pot just before serving. Garnish each bowl with wakame and watercress or arugula

P.S. I say dinner celebration, because every time we sit down and nourish our bodies, I believe it is a true celebration!


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