The New Year is upon us and 2016 will soon be a distant memory. Nostalgia for the past and the wonderment of what 2017 will bring gives us a fresh start and a chance once again to better our lives as well as health, although sometimes we fail to realize we have the power to change all the time.
For me, 2016 was a whole lot of healing and learning what was important and what wasn’t. Did we need that extra drama in our lives or could I say, “No, I am not able to do that right now…”? This is a challenge for a gal who loves to help out. Learning about people when you are in crisis is a big lesson – there are so many people that are willing to help and be there for you. Learning to ask for help is a tough one for many people, but we are not in this world alone.
In years past I have encouraged kindness to others – helping people when the need is present. This year I ask for you to treat yourself with more love. Nourish your body, take time for some peace and listen to what your body is telling you. The psychology of mind, food and body are all related. For me giving has always been my way of feeling good, but taking time for yourself makes you better for everyone.
In the spirit of taking a little time to replenish, on Jan. 14 we’re creating a lunch for a seminar put together by some passionate ladies in the community. Amy Sonnenberg from Designed For You Nutrition, Karen Meissner of Green Apple Photography and Ellen Graf-Martin of Graf-Martin Communications will be speaking to inspire sisterhood and wellness (www.replenishelmira.weebly.com).
In the meantime, here’s a little something to start 2017 on the right dietary path.
Happy New Year everyone!
3 cups spinach
1/2 cup stemmed and chopped kale
1/3 cup chopped cabbage
1/4 head radicchio, chopped
2 clementines, peeled and segmented
1/2 an apple, sliced
1/4 cucumber, sliced
1/4 cup sliced pickled beets
2 Tbsp. toasted sunflower seeds
3 Tbsp. dried cranberries
Handful of sunflower sprouts
Combine all listed ingredients in a bowl and dress with a drizzle of cider vinaigrette. Toss and serve.
2 Tbsp. vinegar
3 Tbsp. cider
2 tsp. grainy Dijon
2 tsp. chopped ginger
2 tsp. diced onion
2 sprigs of chopped fresh thyme
2 Tbsp. maple syrup
6 Tbsp. olive oil
To make dressing combine in blender, season with salt and pepper.