Foodie Friday: Tricks and Treats
Friday, October 29, 2010
Happy (Almost) Halloween and Some News!
Happy Halloween tranquilistas! I hope you have some frightfully fun plans for this spookiest of holidays. I'm excited to be back with another Foodie Friday post this month, and am especially excited to share something new and good happening in my life! As some of you may already know, I recently made the decision to enroll at the Institute for Integrative Nutrition to earn my certification in Holistic Health Counseling. Throughout the past year, I have made changes to my own health, and have seen first-hand the difference that nutritious food plays in transforming our quality of life. I am so excited to help others make holistic lifestyle changes, and I look forward to sharing what I learn here in my monthly Foodie Friday posts.
Tricks and Treats
Recently, I've heard several friends and acquaintances remark that, as the days become shorter and the weather turns cool, they have begun to crave rich and decadent foods. Perhaps it's that we associate sumptuous foods with the upcoming holiday festivities, or perhaps we're naturally inclined to reward ourselves with comforting fare during the cold (and often dreary) winter months. Whatever the reason, these cravings can lead us to make some not-so-healthy choices. One trick I've discovered is that mindfully indulging in moderate servings of high-quality treats can help us to feel fulfilled - and therefore less likely to overindulge in the other stuff.
Here are some of my favorite seasonal treats!
-Toasted whole grain bread with almond butter and a drizzle of honey
-A perfectly ripe apple from the farmers' market
-A DIY healthy pumpkin spice latte
-A plate of figs or Medjool dates
-Homemade pumpkin spice muffins with pumpkin butter
-Baked sweet potato or butternut squash, sprinkled with cinnamon, nutmeg, and agave
-A handful of roasted pumpkin seeds
-Oatmeal topped with maple syrup and chopped walnuts
-Maple-baked pears (you could substitute apples if you prefer)
-A bowl of roasted butternut squash soup
-Whole grain pancakes or waffles with maple syrup
-Roasted fennel and root vegetables (carrots, parsnips, turnips, rutabagas, beets) brushed with olive oil and sprinkled with sea salt
-Spaghetti squash tossed with zucchini, bell pepper, tomato, and Italian spices
-A bowl of organic applesauce
-Almond milk steamed with a few drops of vanilla extract and a sprinkle of pumpkin pie spice
-Freshly baked pumpkin gingerbread with spiced buttercream
Labels: foodie friday
posted by kimberly wilson
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Foodie Friday: Welcoming Fall
Wednesday, September 22, 2010
Bonjour and welcome to the first week of fall!
Fall is my favorite season for so many reasons: beautifully crisp weather, vividly colored leaves, cozy sweaters and scarves...just to name a few. The beginning of fall also offers an opportunity to explore new seasonal flavors and to align our eating with the subtle shifts in energy taking place in our bodies and the world around us. Grab a pumpkin spiced latte (or make your own!), and join me in embracing the season's possibilities - starting with the food on our plates.
Seasonal Ingredients
Now is the time to incorporate some seasonal fall foods into your cooking or baking repertoire. For much of the continental U.S., that means apples, squashes, pumpkins (which are actually a type of squash), and sweet potatoes, plus root vegetables like turnips, parsnips, carrots, beets, and rutabagas. Find out what's in season where you live, and experiment with creative recipes that feature your fall ingredient of choice.
The Yin of It
Autumn is a time of transition, not only for the earth, but for our bodies as well. As the yang of the hot summer months gives way to the yin of cooler fall months, we may naturally begin to move at a slower pace and experience a sense of our energy turning inward as we prepare for the arrival of winter. It's important to honor this shift and harmonize our eating patterns accordingly. Try eating warmer, cooked dishes (and conversely, cut back on cold and raw foods); consuming hearty, nourishing meals like soup and stew; and adding warming spices to your food preparation (think cinnamon, cardamom, cloves, ginger, etc.).
Hydration Matters
Your Sigg was probably in heavy rotation during the hot and humid summer months; however, it's just as important to stay hydrated during the fall. In fact, autumn, in particular, is a time of dryness and the lack of moisture can stress our bodies if we don't refill the well. Sip plenty of H2O (preferably warm or room temperature instead of ice-cold), herbal tea, and freshly pressed vegetable juices to keep your body hydrated and your skin glowing all season long!
Wishing you a wonderful start to the season!
Photo by Analiese
Labels: foodie friday
posted by kimberly wilson
Foodie Friday: An End-of-Summer Brunch
Friday, August 27, 2010
Bonjour fellow tranquilistas!
I'm excited to be back with my second Foodie Friday post. In case you missed it, last month I mused on creating a tranquil farmers' market experience. I hope you enjoyed perusing your local markets as much as I did this summer!
Speaking of summer, now's the perfect time to celebrate these few remaining weeks by hosting an end-of-summer brunch. Whether you're entertaining two guests or twenty, fresh ingredients honor the season's bounty and provide a colorful spread for a casual late-morning gathering.
Le Menu
Mix fresh white nectarine bellinis. Pass pitchers of H2O infused with fresh mint or berries. Offer your tea-sipping guests a choice of freshly brewed chai or herbal tea, with soy milk and agave nectar on the side.
Use gorgeous heirloom tomatoes in a tomato and goat cheese tart. Top hearty multi-grain waffles with blackberries or slices of fresh organic peach, dollops of mascarpone, and drizzles of honey. Pick up an assortment of artisan baked goods from your local bakery or farmers' market, or try making your own savory scones. Toss baby greens with diced beets and zucchini, chopped walnuts, and a lemon shallot viniagrette for a colorful and healthy salad.
Finishing Touches
If you have access to a rooftop, or yard, host your fête outdoors. Decorate with fresh flowers in colorful glass jars, and play summery tunes to create a festive atmosphere. Set the table with organic cotton napkins and reduce waste by using your own plates and silverware, instead of paper or plastic.
Savor the delicious flavors of season and the company of your guests. Bon appétit
!
Photo by Emily Carlin.
Labels: foodie friday
posted by kimberly wilson
