The Change

Got your attention, didn’t I?!  No, not that change, I want to talk about the change of seasons.

Here in New England we are getting the first blast of spring.  It has been long anticipated and everyone is excited to shed their winter garments enjoy the warmer air.  It’s only getting up to about 50 degrees Farenheit, but as a friend recently quipped, “50 is the new 80!”

For foodies, with the warm blast come dreams of greens and going to the local farm or farmers market.  There is a reason for this.  Spring is the perfect time to detox from the winter and the spring greens are just what the liver wants to get the detox going.  It’s natures way of clearing out and preparing for the spring and summer.  Staying in tune with nature and eating with the seasons is the most natural way to live.  Bitter greens such as dandelion and arugula are particularly adept at this natural cleansing.

I may be pushing it a little bit, but I whipped up this delicious family favorite (yes, even the two teenagers love it!).  It’s a vegan Spring Pea & Basil Soup, and it is so easy to make. This recipe, like many others coming soon, are meant to offer you suggestions on how to eat with the seasons and honor your body.  Often times people reach for manufactured foods and our body just really doesn’t know what to do with them.  Our bodies crave whole and healing foods, that come from the earth, not from a machine or “food plant.”

So with this change of seasons, consider opening your mind and heart to choosing organic and local foods, real foods that your grandmother or your great grandmother would recognize.  It’s a simple choice that will sustain you, the local farmer, AND the planet.

Vegan Spring Pea and Basil Soup
Spring Pea and Basil Soup
Ingredients:
1 large onion chopped
2-3 T olive oil
1 bag of frozen organic sweet peas (use fresh if available!)
1 bunch of organic basil, roughly chopped
1 box hemp milk (can use unsweetened coconut, soy or rice milk if you prefer)

Directions:
In a soup pot, sautee the onion in the olive oil on medium heat.  When translucent, add the peas and lower the heat so they can cook through (I throw mine in frozen and they need some time to thaw).Add the hemp milk and basil, and a dash of salt.
Blend with a food immersion blender or pop into your cuisinart.
Serve and enjoy!

Getting Inspired

I am currently reading Chris Kessler’s “Your Personal Paleo Code” and I am finding it truly inspiring.  The number of stories that are told of people suffering with all levels of disease and ailments that have made the shift to paleo and found themselves cured is nothing short of miraculous!  It is certainly worth a read, here is the link on Amazon if you are so inclined!

I am also inspired by the report released last week in the Annals of Internal Medicine that concluded saturated fats are not linked to cardiovascular disease.  This isn’t just a little study.  It compiled vast amounts of data from over 70 population studies (called a meta-analysis) to come to this conclusion.  This is so exciting! Mark Bittman  wrote a column in the New York Times entitled, Butter is Back! encouraging the us to go back to eating real whole foods, not the frankenfoods we buy with lower fat that are created by the food industry (think Snackwells).  I couldn’t agree more. Says Bittman, “The real villains in our diet — sugar and ultra-processed foods — are becoming increasingly apparent. You can go back to eating butter, if you haven’t already.”

Don’t be afraid of fat.  It is fuel for the body.  We don’t want to over do it, but we can’t let fat be the bogeyman we’ve been told it is.  We need to shake that fear of fat and dive into an avocado or a full fat yogurt, if you can find it at your grocery store (yes, challenging, isn’t it?!).  Go for it!

Real whole foods are healing and what give us fuel for our lives and help rid us of ailments.  Below is a recipe sure to have us all rejoicing about the latest news.

Avocado & Cilantro Pesto
Take out the Cuisinart or powerful blender and throw in:2-3 cloves of garlic (let them bounce around first to get real tiny, then add the rest of the ingredients)
2-3 avocados
2 healthy bunches of cilantro (about 2+ cups), stems and all!
2 T lemon juice, or more to taste

Blend it all up–it will be bright, bright green.  Toss it on your pasta, zucchini noodles, or other noodley creation!  Enjoy!

 

Diving Right In

Welcome to my blog!

Through this website I hope to open your eyes to lifestyle and diet changes that can have a cascading effect on you–for the better!  Small shifts can make a big difference.

Thanks for joining me on this journey.