Women's Wellness Event...

I had the great privilege to speak last Saturday at the Women's Wellness from the Inside Out event. This event was held by women to benefit women at Mary's Place by the Sea.

Mary's Place offers integrative services to women with cancer and provides rest and support during their challenging time. These women are empowered with knowledge that will aid them on their road to healing. Since 2009, nearly 9,000 women with cancer have become "guests" of Mary's Place by the Sea.

Cheri's Tribe, a women's empowerment group, collaborated with the

Woman's Club of Manasquan to make the day a wonderful success.

So many wonderful women working together for a common cause.

•Beauty Counter - Karen Pharo

•Jaya Yoga- Kim Bradle

•Devon's Kitchen- Devon Smith

...and many more

What I shared...

My presentation touched on the confusion of artificial flavors.

Many ingredients in packaged foods cloud our functions.

What we may think of as nourishment, energy and sustenance is sometimes NOT REAL.

FDA doesn’t care what these companies puts in their artificial flavoring as long as it is “Generally Recognized As Safe” - GRAS

I have seen this list- not a lot of pronounceable words.

•Propane

•Butane

•Petroleum

These are a few that are accepted as safe - to consume!

And then the companies add Sugar (which is 4X more addictive than cocaine)

or Vanillin (a waste product left over from saw mills) in it and call it a day.

Our body is trying to figure out what it just ate. Is it friend or foe? A foreign invader?

Our body gets way confused.

One of the biggest nerve centers is in our gut. And the biggest nerve, the Vagus Nerve, goes directly from our gut to our brain. And the information is going from gut to brain. Not the other way around. So you got to think about how food gives information-neurologically.

Especially to our children.

Serotonin, our “happy” hormone, is made 95% in the gut.

So if our guts aren’t happy, we aren’t happy.

So why are we gonna try and trick our gut with all this CRAP.

I like to use CRAP as an acronym

C- chemicals

R- refined sugar/flour

A- artificial sweeteners, flavors and colors

P-preservatives

We know that food changes our cells, our DNA.

We can wash our cells with OREOS or wash your cells with real food.

I believe in the power of real food. I know all the health benefits nature provides.

Especially for our youth. And for us old folks too- it is never too late to...

Eat real food, as often as possible and as early as you can.

I had recipe cards available and my butternut squash soup.

Nutrition for Dancers...

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Last night I visited my old stomping grounds. This time, not as a dance teacher but as a health coach.

Dance For Joy in Brielle, NJ was open enough and forward thinking enough to invite me to speak to a group of their pre-professional dancers about nutrition.

I touched on eating a balanced diet for dancers breaking down fat, carbs & proteins. We spoke about the benefits of eating "real" food. The dancers gained some knowledge on the downfalls of packaged snacks and some sad truths about food dyes, preservatives and artificial flavoring I like to call the big "Magic Show".

I didn't ask them to totally give up their OREOS. I believe there is a time and place for junk food and just like a good Magic Show, they are best enjoyed in small doses at little kid birthdays and on the Asbury Boardwalk.

We made a few easy snacks that can sustain them through their heavy workouts and long nights.

FRUIT DIP

INGREDIENTS:

• Nut or Seed Butter of your choice

• Unrefined Coconut Oil

• Cinnamon

• Turmeric (optional)

• Honey (try local honey for allergy protection or Manuka for inflammation reduction)

DIRECTIONS:

Stir all ingredients together until thoroughly mixed. Experiment with portions and spices. Maybe try Pumpkin Pie Spice or Clove

VEGGIE DIP

INGREDIENTS:

• Ricotta, Plain Greek Yogurt, or Sour Cream

• Natural Seasoning to taste (like Penzey’s Spices)

• EVOO

DIRECTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

POWER BALLS

INGREDIENTS:

• 1 cup (dry) oatmeal or quinoa puffs

• 2/3 cup toasted coconut flakes

• 1/2 cup nut or seed butter of choice

• 1/2 cup ground flax seeds

• 1/2 cup chocolate chips

• 1/3 cup honey or agave nectar

• 1 tablespoon chia seeds (optional)

• 1 teaspoon vanilla extract

DIRECTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls. Have fun trying new versions. Add dried fruit or spices.

My favorite part of the evening was when these young girls tried Kombucha for the first time. They had all heard of the drink and had been curious but never gotten the nerve to try. I am proud to say, every girl tried Kombucha and some even went back for more.

My hope is that this workshop will empower these girls to take notice and take responsibility for their health. It is a wonderful tool to have going into adulthood and I wish I had known more in

my youth.

I am also feeling so privileged to share my passion in an emotionally safe environment. This was my first food workshop and my expectations were unknown. Dance For Joy has always been a second family for me. They continue to support me in my dreams and accomplishments.

Last night was great and I know it is just the beginning.

Ferment this...

I have been getting into fermentation. Natural probiotics are the best way to go.

This month I tried my hand on pickles and sauerkraut and my second round of Kombucha.

My Kombucha with dried strawberries, elderberries and apricot is still growing bubbles.

But I must say, my kraut was bangin'.

The Pickles, not so much. Wegmans was out of small cucumbers so I used large sized cukes and sliced them long. I will confess, I skipped the step of soaking in ice for one hour.

That was a mistake! They became mush! I will keep you updated with my second pickle try. Oh well, fermentation is an art form and I am still learning.

But, my sauerkraut I experimented with using a french press (you know, the kind for making coffee) and it is awesome. I can't wait to try purple cabbage next time.

With sauerkraut, do not cook it over 106° or it loses it's benefit. I'm a bit savage and just eat it out of the jar!

Thank you IIN for the recipes