Beauty, Wellness, Recipes, Food
Wintering by Katherine May has transformed my winter. A client suggested this book in early December - both my daughter and I read it, loved it, and were inspired to make changes to embrace winter itself and the winters in life.
One practice inspired by the book was using the sauna regularly. I have taken to sauna-ing two to three times a week - a practice I really haven’t had since living in Russia. There is no greater pleasure than being warm. I follow with a cold shower. My energy and focus for the rest of the day is completely dialed in. Additionally, my skin is loving the pre and post sauna treatment with the Pomona Skin - goodbye winter dry skin. I get to detox and boost my immune system all with a 15 minute time commitment.
The book inspired me to enjoy more soups and broths and hot matcha.
As it relates to life - magically the book has evoked more patience in me for the process of life. I am definitely one who could live in perpetual summer, but May reminds us in so many ways that the quiet, more insulated times of life are necessary for more robust and expansive springs and summers. Also, not to fight the quiet times or the times of healing because they are as much part of the cycle of life as are the seasons.
We are offering a four part cooking class focusing on soups and broths. You will learn how to make a fortifying mineral broth that you can use as a soup base or drink alone. Mineral broth contains anti-inflammatory herbs, sea vegetables for thyroid support, and immune boosting vegetables. We will also learn to make a mushroom broth. We call mushroom broth Immunity Broth because it is such a big booster of immune activity and down regulator to auto-immunity.
After broths you will learn to make soup. We will concentrate on the technique or formula for making a traditional soup. I love to teach by breaking down the components of cooking because it frees you from recipes and long ingredient lists. Simplifying the process will help you make the simplest soup as well as the most complex.
We will also learn to make cream soups that are completely devoid of dairy, cream, or butter. They taste amazing and are great soups for guests, celebrations, lunches, and cleanses.
Along the way we will talk about health, nutrition, and how to make cooking a pleasurable, intuitive activity. You will always leave with something to take home and enjoy and with the experience of cooking yourself.
Eat to share is a wonderful phrase I came across which epitomizes how we should approach nourishing our gut. It is simple and clear. Eat for you and your good gut bacteria.
Your gut is a source and generator of health through the activity of the organisms that live in your gut. When you eat, you either nurture that symbiotic relationship with your gut flora or you clog it up by underfeeding your gut organisms. That is why the concept of eating to share is so important in creating balance in your diet.
So how do we eat to share:
Eat enough for you and your microbiome, but not too much. When you have a meal - make sure there are fiber rich foods or prebiotic foods for your digestive “partners.” (veggies, fruit, sweet potato, sunchokes). When we eat large meals, however, digestion is backed up and foods begin to ferment which is not a good environment for your gut flora.
Eat on a schedule that allows for regular eating times and rest times. You give your digestive microbiome members a chance to process what they eat and time to rest. If you are beginning, start with no snacking between breakfast and lunch, then move onto creating an evening eating cut off, then look at any grazing between lunch and dinner.
Eat for you. Each individual's microbiome is different - so what you need is not that same as what someone else needs. This is where listening to our own body and being aware of how it is functioning is most important. Above dietary philosophy is your individual GPS.
Eat more plants and less meat. A meat heavy and processed grain diet is typical in America and has health effects. If you look back on your last few days of eating and you see mainly meat, dairy, wheat products, white potatoes, rice, and beans you're out of balance. Adding in vegetables and fruits will help bring you into balance and mitigate the ill effects of the above mentioned imbalance.
The principle of eat to share is to eat for your body - brain, movement, living - and for your gut microbiota. You’ll feel the change quicker than you think. The microbiome is extremely responsive - in just a day of eating to share, the composition and activity level of your gut builds and diversifies. You will feel the difference.
Words to Live By
I am not a heroine, but I have chosen the person I want to be.