These little morsels are vegan, gluten free, paleo, and super yummy. Magpie and I made a batch to bring to our friends’ New Years Eve party and they were a big hit! They’re easy to put together, and once you have the ingredients in your […]
I do more than cook. We are all multifaceted gems, no?
I am fascinated by and a perpetual student of the mind-body connection to health and wellness. On that journey over the years I’ve been using my musical inclinations to help myself and others explore the practices of meditation and chanting. For a number of years I focused more on the music & meditation with my dear friends Rob Morrison and Mark Heffernan, as the trio called Chandrika. If you are so inclined, come join me on Sept 22, where I will partner with Tara Herrick Brown of Inur Wellness and Janine Murphy of JanineYoga to offer one of our “signature” Nourish events.
Here is our Eventbrite Link to register.
Celebrate the Autumnal Equinox with us! We will focus on letting go the energies of summer that no longer serve us and bring our attenion inward, preparing for fall.
Bathe in the healing energies of sound meditation and experience the bliss of a cacao ceremony. Come ready to join in community and gathering. Expect to leave feeling calm, connected, and of course, nourished!
Doors open at 7:00 PM. $20 includes entry and cacao.
Elevate Albany Wellness, 407 Albany Shaker Road, Suite 200, Loudonville, NY 12211
Tara Herrick Brown, M.S. holds a Master of Science in Psychology from Portland State University (Portland, Oregon), with a focus on health psychology, and has been practicing the healing arts for almost 20 years. She is a holistic health practitioner, an Usui Reiki Master, and certified Resonance Repatterning® practitioner. Tara resides in Delmar, New York with her husband and two young daughters. She offers emotional wellness to the capital region and INUR Wellness located in Elevate Albany Wellness.
Susan Garth owns The Natural Kitchen and began her professional cooking career in Saratoga Springs in 1993. From the start she’s been drawn to working with natural, wholesome foods. She attended the Kushi Institute in Becket MA, in 1995, where she studied the art of macrobiotics–creating balance in the body through connecting with the world around us. She has been teaching cooking classes since 1995 and still has fun with them today. Her most recent projects include: working with the Four Seasons Natural Foods in Saratoga Springs, during their expansion in 2014; operating DISH Bistro in Greenwich, NY from 2010 – 2014; and helping launch the café at Moomah, which opened its doors in TriBeCa, NYC, May of 2008.
Janine Murphy is a yoga instructor and began her practice in a college yoga course in 1996. She loves the full experience of yoga – the physicality of asanas, the relaxation, the breathing of pranayama and the meditative stillness. She first was introduced to cacoa in ceremony a few years ago and was moved by the heart opening experience. She is looking forward to sharing cacoa with others. You can learn more about Janine at janineyoga.com.
Because sometimes you feel snacky. Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale […]
Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and all from the pantry.
Let’s be clear, this was not a gourmet creation, it was a more of a functional meal. Food as medicine.
Maybe not the pumpkin soup recipe you want to serve for a fancy dinner party, but perfect for today’s case of a less-than-perfectly functioning digestive system, or just a quick pick-me-up. The bone broth really helps soothe inflamed or upset intestines, the pumpkin provides some easy-to-digest bulk.
Nothing beats homemade bone broth, but these days I’m a busy mom on the go, and especially in summer time I’m not one who always has a pot of broth simmering on the stove. My freezer supply from this winter is gone. So I try to always keep some store-bought broth in the pantry for occasions such as this.
1 single serving chicken bone broth (I used the lemongrass flavor because that’s what was in the pantry)
1/2 can pure pumpkin
a couple pinches of salt to taste
I added a dash of cinnamon and dried ginger too.
Stir it all together in a small pot until it’s warmed to your liking. Taste and adjust seasonings. You’re ready to eat.
- a bit of maple, honey or coconut palm sugar (not for AIP)
- a couple tablespoons pure coconut milk
- different spices or herbs depending on your mood and your digestive situation
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but […]
Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry).
Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and the lamb stew in the previous post.
3 cups thinly sliced & roughly chopped green cabbage
1 tablespoon ghee or vegan butter-flavored coconut oil
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon salt (check out this link for natural sea salt with iodine added)
2 – 3 teaspoons fresh squeezed lemon juice
In a skillet (one with a lid) heat the ghee or coconut oil until melted and shimmering.
Add the mustard seeds and let them sizzle until the begin turning grey and popping.
Add cabbage, turmeric and salt and sautée for 3-4 minutes. Turn heat to low, cover pan, and let cabbage cook a few more minutes until tender.
Stir in the fresh lemon juice and serve.