Center Staff member Timothy Eden, MSW shares a recent find.
I had a meeting with a woman a few days back who showed me a beautiful visual model that a Tibetan healer drew. I think it speaks for itself.
Isn’t it lovely that such abundance is still available, on a chilly Saturday morning when even the usually jolly cashiers were whining?
We collected our glittering treasure of organic cranberries, kale, baby chard, arugula, apple cider, honey, onions and garlic, Brussel sprouts and broccoli, crimini mushrooms, and have enjoyed them in the days since—blessings of the earth.
Happy holidays to all! Or, as my colleague says this time of year, cinnamon & honey!
I bought Clementines as a treat for colleagues today. It’s almost the perfect time of year, as my colleague Stephanie was just saying. Not quite, but almost.
Heat wave! We’re expecting over 100 degrees here in Washington, DC, so I started the day with a favorite smoothie I call “Light & Lovely”, a combination of frozen pineapple, a frozen banana, a small head of organic butter lettuce and some parsley sprigs from the farm market. I used coconut water for extra electrolytes and threw in a black mission fig that was handy.
Once a year, The Center for Mind-Body Medicine puts on the best introductory training program in medical nutrition therapy on the planet– a feast of science and wisdom. Always lively, always cutting-edge, our core faculty and guest speakers who are all leaders in their respective fields share the very latest in nutritional science and seasoned clinical pearls with our attendees. Our aim is to give our attendees both the knowledge and confidence they need to begin practicing on Monday morning.
My son Arran came up with an incredible recipe (or the start of a really, really good one) last night. He said he felt like cooking something sort of Asian, but didn’t really have in mind what he wanted to do, exactly. So I asked, what about a stir fry?
If you are ready for some fresh spring asparagus that is crisp, lemony and divine—and can be on the table in a snap—our Food As Medicine Executive Chef Rebecca Katz’s recipe is just the thing. Ummmm good.
Ask any Food As Medicine graduate what their favorite thing about the program is and for sure their difficulty will be in choosing between the food and the people. It’s a given that the education is superlative– science-based, heart-centered, practical and inspiring. FAM 2011 will make it an even dozen times we’ve presented it, and we have gotten very good at it, indeed. Rebecca Katz is designing the food, so again, prepare to be both nourished and dazzled. The people? Robin Gentry McGee is a perfect example of our amazing attendees.
Right after Food As Medicine in June 2010, we received the following email from a participant:
Thank you and the staff for an incredible experience.
It is still very alive for me. I came home and right away started
weekly food demonstrations at the oncology clinic
where I work. Patients are loving it!
Peace & blessings,
Mary-Beth Charno, RN, BSN, HNB-BC, OCN
Linchitz Medical Wellness,Glen Cove, NY
This kind of email goes in my electronic folder labeled Cloud Nine. Seriously– what would you like to hear if you managed a nutrition training program for healthcare professionals? The paycheck is not why we work late. So I contacted Mary-Beth for details, and she was kind enough to share photos and recipes.
The produce manager at my local Whole Foods caught me appreciatively smelling the organic Bartlett pears on sale last night (1.69 a pound) and asked if I had ever tried Abate Fetel? He led me to a mound of slender, elongated greenish pears and explained that they are Italian, and only available briefly at this very time of year.