Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
One of my detox breakfasts: oatmeal with frozen berries, pumpkin and chia seeds with a swirl of almond milk
I completed my Fresh Start 10-Day Cleanse at the beginning of this year with a group of clients and it was the perfect timing for me – after a non-stop party and holiday season with definitely too much sugar, carbs and alcohol. I love working with clients to do a gentle seasonal detox at the beginning of the year as it can shake up your diet, hit the reset button and help you lose a few pounds and feel more energetic and ready to tackle anything at the beginning of a New Year.
Tis the season for holiday parties, feasts and gatherings! We have a lovely tradition with our Brooklyn friends every year of gathering during the holiday season and making some different seasonal dishes to share. We’re all foodies and love to eat, so this year the menu is already looking pretty impressive. I like to think we’re a little competitive too and want to make the best dishes we can to impress everyone. This year, I wanted to bring a hearty winter salad which featured kale (but of course) but also some seasonal ingredients which included the humble Brussels Sprout.
Kate Middleton and I have a lot in common. We’re both English Roses with charming British accents, we both went to St. Andrews University and we both married our Prince Charmings. Ok – so that’s about where our similarities end.
The Duchess of Cambridge is currently on a whirlwind tour of New York City with Prince William. In her fifth month of pregnancy, this could be quite a taxing time for her what with all the appointments, meetings and photo opps just when she may feel like putting up her feet instead and having a cuppa. I was five months pregnant when I did my own whirlwind tour of South America for work – five countries in nine days. Even though the itinerary was pretty intense, I managed to get through it all, enjoy the adventures, the amazing food and even altitude sickness. But I know how demanding traveling for work while pregnant can be, especially when your days start in the hotel breakfast room with colleagues and don’t finish until late at night after dinner and drinks. With all pregnant moms and Princess Kate in mind, here are some of my tips for traveling when pregnant.
Do you love green smoothies as much as I do? I have one nearly every day, adding in kale, chard, spinach or parsley and watercress into mine. Green smoothies are so delicious and nutritious. If you have digestive problems, it’s the perfect way to add extra greens into your diet.
In the Northeast right now, we’re experiencing some crisper mornings, shorter days, orange leaves on trees…fall is right around the corner. It’s my favorite season of the year. The temperatures are so much more comfortable for me (I’m an English Rose suffering in the NYC summer heat!) and I love to get out on my bike, take a run in the local park or go hiking in the local mountains. I love the colors, the food, the chance to drink more tea, make soup and cosy up with a good book.
At this point in the year, I think it’s important to take a little step back and reflect on our health.
As they say, September is the new January and with kids back at school and a renewed energy in our workplaces it’s time to set some new health and wellness goals for the fall.