Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspoon marjoram ½ teaspoon arrowroot starch ½ teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Preheat oven to 375. Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside. In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside. In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté Read More
Whole Roasted Curry-Ginger Bok Choy Makes 4 servings. 6 baby bok choy – sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger – minced 1 tablespoon garlic – minced 1 tablespoon coconut aminos or tamari ¼ teaspoon salt 12-16 fresh curry leaves Preheat oven to 425F. Lightly grease a large roasting pan with olive oil. Stir together the olive oil, ginger, garlic, tamari and salt in a bowl. Arrange the bok choy on a roasting pan. Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each. Roast for 5-6 minutes until the ends of the bok choy are tender. Enjoy!
Have you noticed the new no food waste trend? It is now en vogue to eat every single part of a food, including the stems, the roots, the flowers, the bark, the seeds, right down to the ears and tail of an animal. I do my best to lead a no waste life. “Never use anything once,” is one of my mottos. When I roast a chicken I save the carcass for broth, when I steam kale, I reserve the stems for sautéing, and my egg shells are composted to create rich soil. So naturally I rejoice in the no food waste movement! No wasted food equals more food to eat. Recently, a pop-up in New York based an entire restaurant on this concept. WastED was created by Blue Hill and Stone Barns Farm, the forerunners in farm‑to‑table eating going back sixteen years ago. For three weeks, WastED served a Read More
Monks is brown robes greet me in the entry. Each person bows and and I’m warmly welcomed. I find a spot on the floor, fold my legs beneath me and settle in for the first meditation. This year I added meditation retreat to my 2015 goals list as a building block to support my daily meditation practice. Since January I’ve done my best to meditate daily. The type of meditation has changed around a few times and I’m always curious to explore other practices. I do genuinely enjoy my meditation practice, although the time commitment is a drag. Every day I remind myself that I never have the time, I just have to do it. That’s how I felt about the retreat too. So I picked one and made the time for it. I blindly signed up for a six hour workshop. And unbeknownst to me so did several hundred Read More
This article first appeared on Joie De Vivre, which chronicles Nichole Dunst’s conscious living pursuits and worldly travels. It seeks to showcase “green living” as a fun, stylish, and non-intimidating venture. I wanted to share Nichole’s meditation experience as an example of what many face when they first explore a meditation practice. Sitting still in absolute silence can be terribly painful. But the benefits are life changing. __________________________________________________________________________________ Earlier this month I found myself in the Berkshires of Western Massachusetts for what I thought would be a weekend of yoga and good vegan food. My friend Jenn had told me about this weekend-long spiritual retreat with Gabby Bernstein, our generation’s spiritual leader, called Amplify Your Intuition. It was set in the well-known Kripalu Yoga Center, on a sprawling plot of land offering hiking trails, a swimming lake, and a breathe of fresh air. When she asked if I’d be interested, I thought, “Hey sure, I Read More
This article first appeared on EcoCult, which covers all things sustainable in New York City and beyond. Editor-in-Chief, Alden Wicker, has become the voice of New Yorkers eager to break the stereotypes about eco-friendly living and prove that living consciously can be beautiful, fun, and desirable. A few weeks ago, I discussed natural, sustainable feminine products on Wellness Beets Podcast. Considering the risk of toxic shock syndrome, there’s never been a better time to make the switch. Oh, so you read that horrifying story about the beautiful, popular, gregarious young woman who almost died, but just ended up losing her leg from toxic shock syndrome? The alleged culprit: Kotex “Natural” Balance. (Yes, I put natural in quotes for a reason.) I know. It’s terrifying. Especially when you consider that the symptoms – fever, rash, muscle aches, vomiting or diarrhea, confusion, low blood pressure – could be mistaken for the flu. Tampon boxes give a Read More