|
|||
|
December 2007
Don’t compromise yourself. You are all you’ve got. -Janis Joplin
Beautiful Body Types
The body you have right now is incredible! It never misses a heartbeat, it maintains homeostasis, and it miraculously digests whatever you put in it. It is your instrument for expressing your creativity, intelligence and love. By focusing on the 1% you don’t like or wish was different, you may be ignoring the remaining 99% about your body that is beautiful, unique and delightful.
Food Focus: Sweet PotatoesSweet potatoes are on everyone’s mind this season. They seem to go hand-in-hand with the holidays, and fortunately, eating these and other sweet vegetables needn’t be limited to this time of year. Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas, to your daily diet. Sweet potatoes elevate blood sugar gently, rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and pre-menstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some (organic and local if possible) and make the recipe below.
Recipe of the Month: Sweet Potatoes with Lime and Cilantro This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or who are tired of eating them smothered in marshmallows and brown sugar. Japanese sweet potatoes, with their pale flesh and delicate flavor, are a treat if you can find them.
Prep time: 10 minutes Cooking time: 30-40 minutes Yield: 4 servings
Ingredients: 4 sweet potatoes 1/2 bunch fresh cilantro 2-3 limes butter or olive oil, salt (optional)
Directions: 1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes. 2. Wash and chop cilantro leaves. 3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.
Forward to a Friend It’s such a pleasure to help those closest to us become happier and healthier. Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it. Contact me today to schedule your consultation.
|
Coaching
women
2007 Articles:
|
||
| |||