The Center for Mind-Body Medicine
Maureen George

About Maureen George

Maureen George, Food As Medicine program manager for the Center for Mind-Body Medicine. She is one class away from completing a master’s in nutrition at Maryland University of Integrative Health. Her love of nutrition and food makes her a fun dinner party guest or grocery shopping buddy.

Spaghetti Squash—Sans Spaghetti

Spaghetti Squash

Spaghetti squash gets its name from the strand-like pieces this non-starchy squash has hidden under its skin. When baked, this squash has a nice bite that can fool or at least appease any pasta eater. Spaghetti squash is a whole food option when looking for a pasta replacement that is not only gluten-free but also grain-free.

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Sprouts!

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Spring has sprung as nature’s magic unfolds before our eyes. Winter’s barren land is now a carpet of flowers and greens. Shopping at the farmer’s market puts the freshest veggies of the season on your plate but how else can you connect to nature’s rhythm? Sprouting edible seeds! Seeds carry almost everything needed to form into a plant. With a little water, the seed is awakened and life springs into action. Eating sprouted seeds is a way to capture the essence of spring and a plethora of nutrients.

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Mind, Mood & Food: A Beautiful Blend

To paraphrase a CMBM alum, “When I heard The Center for Mind-Body Medicine would be offering a seminar called ‘Mind, Mood & Food’ at Kripalu, I felt like the heavens were bringing all my favorite things together.” The “trifecta”, as I like to call it, was a beautiful blend of relevant material taught by engaging faculty in a setting where what was being taught could be practiced. Imagine learning about foods that support brain health and then going to Kripalu’s dining hall where those foods are waiting for you on an abundant buffet. Picture completing a moving meditation with Jim Gordon and then going to Yoga Dance during a seminar break. Kathie Swift spoke about the benefits of being in nature for brain health, and I’m convinced Mother Nature was a seminar participant as the weather was perfect for walks to the lake. It was seventy degrees in mid-March in the Berkshires!

Mark Pettus, Jay Lomard and Chuck Parker offered a wealth of knowledge and fantastic synergy as they fed off each other’s energy and complemented each other’s work.  A big round of applause goes to the hard-working staff at Kripalu. They were wonderful to work with and jumped right in to run the program like a well-oiled machine. Mind, Mood & Food at Kripalu is definitely worth a repeat!

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