Living Our Dharma in 2012

Here we are. 2012. Great. What’s for dessert?

We all live our days wanting something delightful. We might choose healthier or less healthy pleasures, but the desire is the same: to fill the need for delight.

We’re always thinking about the next best thing; hence the tradition of New Year resolutions.

What were this year’s resolutions? Changing the shape of our body, or improving our health or lifestyle?

If that’s the goal, we’re in trouble! Statistics tell us that we stand very little chance of fulfilling our resolutions.

It seems there is never going to be a number on our scales or in our bank account that will meet our desires. We tell ourselves that we know this, but do we really? “If I can just achieve this goal, THEN I can be happy.” How misleading.

No external goal will resolve the deepest question nagging us all; “Who am I meant to be?”

Each of us is unique with a role to contribute in this lifetime. The extent to which we fulfill our purpose is the extent of our happiness.

Regardless of money, or body weight, if we have not found and begun to live for and commit to the desire of our personal purpose, nothing will satisfy us.

For those of us who practice yoga (or engage in other mindfulness practices,) we have to take care not to lay the same expectations on our practice. No arm balance or backbend will meet such expectations. While yoga will aid in calming the restlessness, it is a tool, not the answer.

Some of us are dealing with professions or obligations that discourage us. We wish we could pour our energy into something we truly love and believe in. This sense of dissatisfaction is our Dharma calling: a desire for our purpose.

Purpose is not about profession. Purpose shines through all aspects of life. It shines through relationships to self and others as well as to each living moment.

When we seek the means to fulfill our purpose and have a healthy relationship to this purpose, we have a natural urge to be healthy in order to reach our fullest potential. Our resolutions can serve as tools but they are not the destination.

Let us seek pleasure, intimacy, kindness, and warmth. The soul longs for expression.

If you are focused on becoming healthier, ask yourself why you are doing this. We all have desires, but some are more helpful than others. Be clear on your purpose. What is your body here to serve you in doing this lifetime? Reflect: look inward and ask questions.

Self Care Through The Holiday Season

The Holiday Season! This can be a nourishing time when we choose it to be so; gathering with loved ones, giving gifts, celebrating food and paying homage to our ancestors.

But the season of celebrations can also be the season of burnout. As nature slows down we tend to speed up with parties, hectic preparations and low quality foods.

This year, let's rejoyce in the festivities AND take care of ourselves...

• Take a deep breath.
• Aim for 30 chews per bite.
• Eat foods that are warmer, heavier, oilier, and saltier (that means high quality unrefined oils and sea salt - not table salt). 
• Add miso and tempeh to your weekly diet.
• Incorporate more grains like quinoa, amaranth, millet, and brown rice, which are filling, full of nutrients and help create calm.
• Enjoy the taste of beets, carrots, winter squashes, onions and sweet potatoes. Root vegetables will energetically ground you.
• Spice it up with cardamom, cumin, cinnamon and fennel.
• Dose up on vegetables. Many people feel more grounded and warm when eating animal protein in the winter. If doing so, be sure to balance your meals with an abundance of vegetables to help with the digestion of heavier animal foods.   

More Support?

Download Your FREE Holiday Guide! 

Recognizing the potential stress that this season can bring, I am happy to offer you the The Integrative Nutrition Healthy Holiday Guide as your very own go-to resource for holiday eating, self-care, and gift-giving. From delicious recipes that will warm your spirit to unique gift ideas for your family and friends, you are sure to find something to make this holiday season even more delightful!

Click Here to Receive Your FREE eBook
(Link expires on 12/31/11)

Warm Quinoa Breakfast

Oatmeal sometimes feels a little heavy for me in the morning. So when I want a warm breakfast on a cold day, quinoa is a personal favorite.

¾ cup cooked quinoa
½ cup unsweetened almond milk or any/ other milk/ water
1 tbs raw honey or maple syrup
1 tbs goji berries
1 tbs raw walnuts
¼- banana, sliced
Sprinkle of cinnamon

Combine quinoa, milk, honey and goji berries in a small saucepan and place over a medium-low heat.  Once the mixture comes to a boil, turn it down to a simmer and allow it to cook for 3-5 minutes, until the porridge has thickened a bit and is heated through.

 Stir in walnuts and bananas and top with cinnamon.

Have an energetic and satiated morning!

Click Here For Home Made Almond Milk Recipe

Eggnog: Naturally Sweetened & Dairy Free

1/2 cup almonds
3 medjool dates (or 1/4 cup dates)
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp vanilla extract
3 eggs
2 Tbs maple syrup
3 cups water
1 cheese cloth
optional - for the alcoholic version add rum and brandy to taste.

In your blender, blend almonds, dates, cinnamon, nutmeg, vanilla, and water. Blend until the almonds and dates are chopped as fine as possible.

In a bowl whisk the eggs and add maple syrup.
Pour the liquid from the blender through a cheese cloth into the bowl with the eggs.
Whisk the eggnog and add alcohol if you wish.
Place it in the fridge to cool until it thickens.

For a lighter vegan version, this blended mixture tastes great without the eggs.

(If you are using a powerful blender such as a Vitamix, most of the almonds and dates will have liquified anyway so the cheese cloth is not as important.)

Hey, Are You Getting Enough Sleep?

Calorie burning efficiency is dramatically affected by lack of sleep. You must sleep! Sleep is the state where we fully integrate the relaxation response. It’s where we do much of our healing.

The average amount of sleep needed is said to average eight hours though for some it might be an hour more or less.

If You’d Like to Gain Weight, Go On A Diet

Just prior to Thanksgiving, many of the health and wellness blogs and articles shared the common focus of helping people control their appetite during the holiday.

I wondered if someone were to follow any of these suggestions to help curb their appetite, would they feel empowered?

The modern mind has become a master at transforming self-improvement into self-blame. We get trapped into feeling stuck rather than empowered. All these articles seemed to speak to our fears and shame rather than our strengths.

We live in a dieting culture where diets are beginning to create more problems than solutions.

Almost every study shows that 99% of humans who lose weight on a diet gain it back within a year or two. Why do people diet for years on end even though it isn't working?

Chronic dieting (i.e. endlessly dieting 'on and off') has become a seductively destructive epidemic. For most, it enhances self-judgment and unworthiness. In our culture it has become totally acceptable (and somewhat expected) to diet.

Well, here are six reasons why ongoing dieting doesn’t work:

1)  The body’s response to food restriction is to slow down metabolism. This is a natural survival response to prevent death by starvation. If the body senses there is a famine, it will slow down caloric burning to sustain itself on less for longer. We can actually gain weight or not lose weight when eating fewer calories.

2)  Dieting puts the body into a ‘stress response’. Mental cycles of self-judgment and self-hate increase our stress hormones, cortisol and insulin. “I’m no good, I’m too fat” is a physiology that pulls away from our digestive power, hormonally negating muscle building and fat burning.

3)  Most dieters will be a little fat deficient and protein deficient. When we are missing essential fatty acids and essential amino acids, our thermal efficiency is slowed down.

4)  Many dieters cannot find pleasure in their food. Part of our digestive power is fired in the cephalic phase in which the brain senses pleasure through the senses. When we are not getting the pleasure, metabolism is weakened. This is also why eating too fast or when distracted weakens digestion, as the senses are not involved.

5)  Many dieters skip meals, eating less in the morning and more at night. When we skip breakfast and eat a late lunch, we lose out on the heightened hours of digestion. 12-1:30pm and the hours prior to that are the strongest caloric burning hours.

6)  If we have less food, we can take in oxygen less efficiently because the body is trying to slow down its systems. Oxygen enhances the proficiency of our bodily functions.

Calories have little power over the power of the mind.

While diets can be useful and healing short term, a chronic dieting mentality is anti- weight-loss. If it worked, we wouldn't need to continuously diet!

There are a tremendous number of health issues that are a direct result of chronic dieting. These include fatigue, poor digestion, low mood, immune problems, headaches, binge eating, skin, constipation, and more. These conditions are often misdiagnosed as the problem rather than a symptom of nutrient deficiency.

When we are stressed about eating, our body is incapable of properly digesting.

To change our patterns we need to change our thoughts. We need to learn how to relax into the process. While there are many paths of personal growth and evolution, I can speak to the path of yoga, as it has been a pillar in my own personal development.

The path of yoga aids in improving health and weight for various reasons such as caloric burning, cleansing, and mental stress reduction that soothes our emotional drive for overeating. More than that, yoga works because it changes the stress physiology, which prevents us from losing weight no matter how little we eat.

What are your methods for changing your stress physiology?

Related Articles:
The 100 Year Diet Cycle
Are We Overestimating Overeating?
Understanding Macronutrient Balance

Pumpkin Pie

Truth be told, I’m not a big fan of pumpkin pie. BUT I really enjoyed the filling in this one! It has a sweet finish without being too sweet. I wondered how others would receive it since it had less sugar than most pies. When taking it to a Thanksgiving meal, everyone loved it and there wasn’t a crumb left in the dish!

The Crust:
3/4 cup whole-wheat pastry flour
1/2 cup old-fashioned oats, finely ground

2 teaspoons raw coconut crystals (this is evaporated coconut tree sap. You can also try date sugar or pure maple sugar)
1/2 teaspoon salt
1/3 cup cold organic* butter, cut into small pieces
2- 3 Tbs very cold water

Grind the oat in a coffee grinder until they become flour. Combine flour, ground oats, sweetener and salt in medium bowl. Cut in butter using two knives until the mixture is crumbly (I use my fingers although your not suppose to as the heat of the hands will make the dough less flakey.) Sprinkle with water; mixing until the mixture holds together.

Shape the dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. Don’t be surprised if the dough is a little tougher to roll.

Remove top sheet of wax paper and invert dough into 9-inch pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
Cover by placing it in a plastic bag and store it in the fridge while you prepare the filling.


The Filling:
The filling is tailored from Alice Water’s Joy of Cooking.

1 15oz can pumpkin puree
1 Tbs organic* butter, softened
1 cup organic* heavy cream
2 teaspoons flour
3 eggs
1/3 cup raw coconut crystals
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
Pinch of fresh-ground black pepper

In a small saucepan whisk together 1/4 cup the cream with the flour. Heat the mixture over a low heat until it fully heats and thickens. Slowly whisk in the rest of the cream. Continue whisking until the mixture returns to a boil. Remove from the heat.

Mix the pumpkin purée, butter and eggs together in a medium bowl. In another bowl combine the sugar, cinnamon, cloves, ginger, salt and pepper. Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture.

Pour into the pie shell. Using a brush or your finger, dip into the remaining egg that tends to pool in the leftover eggshells and thinly coat the edges of the pie crust.
Bake for 45 minutes at 375, until the center is almost set. Let cool completely on a rack before cutting.

* Buying Organic Dairy Products: 
People often ask me what's "most important" to purchase organic if working with a budget. My answer is animal products. The dairy and meat industry has become unhealthfully contaminated with synthetic hormones, antibiotics, and harmful pesticides. Antibiotic overuse is a major public health problem and hormones are powerful that even trace amounts can cause dramatic changes in living beings. These agricultural methods have been implemented for the sake of profit at the expense of our health and the health of our planet.

Related Article: Truth or Dairy?

Chocolate Chip Cookie Dough for Breakfast

This morning's breakfast was inspired by my friend's pint of Ben and Jerry's that was in the freezer. My favorite thing as a kid was not the cake, but the batter!

1/2 cup quick/ rolled oats
1/4 cup raw cashews (or almonds)
1 Tbs maca powder
1 date
1/2 medium banana (1/3 cup)
2 Tbs flax meal
3 Tbs dried shredded coconut
1/2 tsp vanilla essence
1 cup water/ almond milk/ coconut water
2 Tbs cocoa nibs (or grain-sweetened-chocolate-chips)
Optional: for more sweetness, add coconut nectar, agave, or maple syrup.

Blend all ingredients except for the cocoa nibs/ chips in a powerful blender (Vitamix works best!) until smooth. Then mix the cocoa nibs into the batter.

I kind of had my fix from licking the mixer clean with a spatula (to be 5y/o again!), I might save the "batter" for a mid morning snack...

Click Here to learn more about Maca and other Superfoods.... 

Green Smoothies

I love a green smoothie for breakfast. Actually, I love vegetables for breakfast! Green smoothies give me a long lasting energy boost and are very satisfying when I am craving something sweet.


To make a green smoothies:

1. Choose your base: water or non dairy milk (if you have a Vitamix, throw a handful of nuts in with some water and your milk will be made along with your shake.) 
2. Choose your green: I love using kale but it is a little bitter so I would suggest starting with spinach or romaine lettuce. (The darker the green leaf, the better.)
3. Choose your fruit: bananas almost always have a starring role, but avocados, mangos, fresh dates, pineapples, berries, apples, and pears are tasty too. 
4. Optional superfoods*: a tsp of maca, spirulina, other seaweeds (like dulse), hemp powder for protein, cacao powder or nibs, goji berries, or bee pollen.
5. If you need some added sweetness: add raw honey, maple syrup or agave.

The average ratio in a green smoothie is about 60% fruit to 40% leafy greens but you can start with more fruit and work your way up. 


* View this related article explaining superfoods

Peanut Butter, Chocolate Chip and Oatmeal Cookies

(make one dozen)

3/4 cup pureed butternut squash (fresh or canned)

1/3 cup maple syrup (preferably grade B)

4 Tbs peanut butter (all natural, unsalted)

1/2 cup whole wheat pastry flour

1 cup quick cooking oats

1/2 cup chocolate chips (preferably grain sweetened)

Preheat oven to 350.

mix ingredients together adding one at a time, following the order in which they are listed above.

bake for 20 minutes.