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inspired

I’m borrowing this idea from two of my favorite wellness-bloggers (that happen to be beautiful sisters!), Mary Crimmins and Madeline Lemon. Five things I’m loving at the moment:

1. Living in NYC.

nycI’ve been a New Yorker for one month, and I’m starting find a rhythm here.  So many things to do + see, so many things to eat! I’ve been taking the city in slowly through lots and lots of walking.

2. Doterra Essential Oils.

oils

I arrived in NYC on a glorious cloud of pollen…everything is in bloom and so beautiful, and I’ve been sneezing accordingly! These 3 oils taken together have been enormously helpful to me–still some sneezes, but my body feels much calmer than past springs.  Read about more natural allergy relief tips in my newsletter!

3. Farmacology.

farmaI just finished Daphne Miller’s new book, Farmacology, and loved it. From the jacket: “Miller left her medical office and traveled to seven innovative family farms around the country, on a quest to discover the hidden connections between how we care for our bodies and how we grow our food.” This kind of “farm-to-body” way of thinking about wellness + healing really resonated with me.  The featured quote is from Daphne Miller’s opening chapter, in conversation with Wendell Berry.

4. Middle Eastern Food.

mid eastI discovered my first favorite restaurant in NYC–Mimi’s Hummus. I went three times in one week…everything is great and has made me even more excited to dig into the beautiful Jerusalem cookbook I got for Christmas. So many savory dishes featuring cinnamon, yum!

5. Clyde Oak.clydeoak

Clyde Oak is the voice of the new American gardener–“a landscape architecture firm and an online shop for people interested in aesthetics and dirty hands.”  I love their philosophy to celebrate growing things–though I don’t have space for a huge garden in the city, I can + will still grow some of my own food in pots on the fire escape.  And for indoor storage, I can’t wait to get one of Clyde Oak’s root baskets–handmade in my North Carolina homeland! (photos via Clyde Oak’s website)

Those are my five things! What are yours?

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barley salad“The challenge to every individual is to determine the diet that is right for him and to implement that diet in a way that does not divorce him from the company of fellow human beings at mealtimes. Each person’s ideal diet is usually discovered through a combination of study, observation and intuition…To make us healthy, our food must taste good; it must be digestible, and it must be eaten in peace. Even whole foods, properly prepared according to traditional methods, do us no good if we eat them with a grudge; they will not confer health on the person who does not forgive.”  Sally Fallon, Nourishing Traditions

This beautiful salad is not for the faint of heart–it has strong herbs (dill! it’s intense!), but the addition of allspice adds a beautiful and unexpected depth.

Barley + Pomegranate Salad (from Ottolenghi’s Plenty)

(serves 4)

1 cup pearl barley

6 celery stalks, cut into small dice

1/4 cup olive oil

3 T sherry vinegar (I used white wine)

2 small garlic cloves, crushed

2/3 tsp ground allspice

salt + pepper

3 T chopped dill

3 T chopped parsley

seeds from 2 pomegranates (I used 1 and it was plenty!)

Rinse barley with cold water, then place in medium pot and cover with fresh water–bring to a boil and then reduce to a simmer for about 30 minutes or until tender (but will still have a bite). Drain the barley and transfer to a mixing bowl. While it’s still hot, add the celery, olive oil, vinegar, garlic, allspice and salt + pepper. Stir and set aside to cool completely. When it’s cool, add the herbs and pomegranate seeds–fold them in gently.  Add more salt + pepper to your taste–enjoy!

 

 

ImageIn this hibernation season, commit your time and energy to your own supreme well-being, and respect your own potential to heal + to be whole.  Be well!

Chicken + Barley Soup

1 shallot, chopped

1 clove of garlic, chopped

1 large sweet potato, cut into 1/2 inch cubes

4 cups of vegetable broth

1/2 cup barley

small bunch of swiss chard, chopped

1 cup chopped rotisserie chicken

1 lemon, juiced

1 tsp smoked paprika

pinch of cayenne

Heat some olive oil or butter in a soup pot over low-medium heat–add shallots and garlic and stir frequently until softened, about 5 minutes. Add sweet potatoes, smoked paprika, cayenne, and a sprinkle of salt–stir to combine everything and cook for a few minutes. Add the vegetable broth and barley–cover and bring to a boil, then reduce back to medium for around 20 minutes. Check the barley for doneness, letting it cook a bit longer if needed (barley will be toothsome, but should not be crunchy!).  When the barley is done, add the chicken + chard and cook until the chicken is warm and the chard is wilted, around 5 minutes. Add lemon juice, stir, and serve!

sage

”To me, it’s most important to have a good life: to feel well, to be reasonably healthy, learn from your mistakes, have good relationships with friends and family—that’s what it’s about. It’s not about being healthy—it’s about what health allows you to do.”

Annemarie Colbin



My sister met me in NYC for the weekend–I went to an inspiring health counseling conference and met her each evening for delicious food and drinks and time with great friends who live in the city. It was a perfect weekend!

“Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food.”  Hippocrates