Stiggly Holistics NYC

January: Cleanse & Winter Wellness Class!

2012-01-11T19:40:00.001-08:00

January: Cleanse & Winter Wellness Class!

Starting next Monday, 16th January, sign up today!

January is classically the time when we "Go On The Wagon" - and it is indeed a great time of year to detox, and hit that personal re-set button!

Stiggly Holistics Cleanse programs are not deprivation based, they are nourishing and guided, to help you stay on track.

Stiggly's New Year New You Detox is happening ONLINE ~ woo-hoo!! So no matter where you live you can participate - it starts on the morning of Monday 16th January and runs through the evening of Sunday 29th January!
Please spread the word ~ I have a great referral incentive. If you and three or more new-to-me* cleansers sign up, your spring cleanse (in April or May tbd) will be on the house!

Click here to learn more information about the cleanse, and to sign up!

* To qualify for a complimentary place in the spring cleanse, your referrals must sign up by 1/15/12 and must be newbies - having not ever taken a Stiggly Cleanse or worked with Stiggly before.

Spotlight Client!

2012-01-11T19:38:00.000-08:00

ROCKSTAR CLIENT SPOTLIGHT!!

A new feature I am hoping to include every once in a while is to spotlight one of my beautiful hard-working clients, to shine some light on their efforts, and let you know that you can do this too! I started working with Wendy in England via phone and email consultations six months ago ~ she no longer has migraines, has dropped three dress sizes and can enjoy her Zumba classes with a big smile instead of a pounding head! Really proud of you Wendy ~ Congratulations!
Here is her story:

"2011 was a year of two halves for me. The first half of the year was pretty much the same that the last 10 had been - blighted by IBS, headaches, hormones, and I had recently developed Chronic Daily Migraines. The neurologist wouldn't see me and just told the GP (MD) to double my medication. To top it off, a friend of my husband thought I was 10 years older than her when actually I'm 8 years younger! I looked and felt awful. I know this sounds dramatic but looking back now, I can see I was on the edge of some kind of breakdown.

My sister told me of a friend who works as a Wellness Counsellor and gave me Sacha's details. And the second half of 2011 started. I can only describe working with Sacha as suddenly being able to see a light at the end of my metaphorically dark tunnel and it being very much Sacha-shaped! Sacha has changed my life in so many ways - she has guided and supported me on my journey every single step of the way and shared my happiness in every one of my successes.

As 2012 starts I am the healthiest and happiest I have been and I know this year will be full of great things. I have a confidence I didn't know existed and a will power that totally took me by surprise! I have made changes that will last a lifetime, and I know my thanks for Sacha will last just as long. To me, Sacha is so much more than a wellness counsellor - she is my guiding light and is the voice I hear in my head spurring me on telling me anything is possible." Wendy Austin, UK

Wendy's "Before" Picture

Wendy's "Now" Picture

I work in person and on the phone ~ both settings are intimate and confidential. I work with enthusiastic smart women and men who are looking to release unwanted weight and stress, and gain energy and happiness. Email me to learn more about this part of my wellness practice, and of course, please ask about testimonials/references. I love my work, it's so wonderful to work with people seeking to elicit happy healthy change in their lives. If you are a client past or present and would like to be in the spotlight feature, let me know, I would love to have you shine!

A Recipe for Miso Soup

2012-01-11T19:35:00.000-08:00

Vanessa's Hearty Healing Miso Soup

I really love Miso Soup. I love how simple it can be to prepare. And I love how it makes me feel. It's great for cool winter evenings to warm you up, or if you are feeling a little under-the-weather as a good pick-me-up. My own basic recipe usually contains water, miso, garlic, carrot, seaweed, collard greens, scallions, ginger, tofu, mushrooms and hot sauce, and I can whip it up in about 15 minutes so it's perfect for a quicky healthy dinner. We get our miso in bulk from the coop, and have been really enjoying black miso of late. If you don't have access to organic bulk miso (byo containers), do look for high quality organic miso, preferably in glass containers.

Miso is a naturally fermented food which is a wonderful digestive aid and probiotic. This (and sometimes a little tofu) is the only soy product that I consume. (I stay away from all GMO soy products and soy milk!)

My lovely client Vanessa spent some time living in Japan and is a bit of a pro in the Japanese cuisine department so I asked her if she'd please share her favourite miso soup recipe. Note that her recipe calls for fish broth, so for a veggie version you'll make the appropriate changes.

Vanessa's Hearty Healing Miso Soup ^_^

You Will Need:

~ 3 1/2 cups of Dashi broth (contains fish. To make sure it has no fish you have to make your own dashi - recipe below)

~ 1/2 block of firm tofu, drained, pressed, and cut into 1/4in cubes

~ 3Tbs miso paste (white or red, your choice. I usually use white)

~ 1 or 2 scallions, finely chopped

~ Any other veggies you may want to include

~ Splash of sake (optional)

DASHI BROTH

~ 15 square inches of kombu (you can get kombu at most natural food stores, or a Japanese market if there's one handy)

~ 4 1/4 cups cold water

~ 1/2 cup of bonito flakes (optional - this is the fish)

To make the dashi broth:

1. Soak the kombu for 20 minutes (longer if you want a strong smokey flavor), then place the pot over medium heat.

2. When water starts to boil (small bubbles around the edges of the pot), remove from heat and, if you are adding the fish, add the fish (if you're skipping the fish, skip to the last step for dashi broth).

3. When fish flakes start to sink (3-4 minutes after you add them), pour the broth through a strainer lined with cloth or a coffee filter.

4. Remove the kombu, and save whatever you don't use for up to 4 days in the fridge.

SOUP RECIPE

1. Cut up and evenly distribute among your soup bowls the scallions (and any other veggie goodies you plan to add to the soup).

2. Bring the dashi broth to a boil over high heat. When the stock is boiling, reduce to a simmer and add the tofu. Cook for 1 minute.

3. Before serving, place the Miso in a bowl, ladle some broth into the bowl (enough to cover the miso), stir to mix thoroughly, and pour the contents of the bowl back into the broth in the pot. Stir to mix.

4. Ladle the soup into bowls. You can garnish with parsley or mitsuba (if you can find it), or even with shredded seaweed.

Enjoy!

Love Vanessa ^_^

Immune Boosting Tips for Winter Wellness

2012-01-10T07:41:00.000-08:00

Winter's Little Helpers

The holidays, and the lead up to them, can be stressful and all-consuming. We have a tendency to run ourselves ragged, not paying attention to the calls of nature to get more sleep and eat nurturing food. By the time the new year rolls around many of us are completely spent! If you work in an office or a school, or if you have children, or travel on public transport, or in general are surrounded by other people - you are likely exposed to lots of cold and flu bugs. One fabulous idea is to strengthen your immunity by taking my Winter Wellness Cleanse, but if you aren't able to do that right now, here are a few quick tips to help you through the season.

Vitamin D:

In the northern hemisphere during this time of year our exposure to sun is little to none. Even if the sky is blue and the sun shining we are usually draped from head to toe in thick clothing so our skin is not able to absorb the levels of Vitamin D we need to stay well. Low vitamin D levels can play a large part in depression and a weak immune system, making us more vulnerable to what ever bugs are going around. There are many over-the-counter options to choose from - ask in your local health store which is the best kind for you. I have personally been advised to take 2,000 to 4,000 i.u.'s daily during the winter season

Nourishing Soups:

The winter time is a great time for making hot soups. You can throw in a myriad of immune boosting ingredients in to a hearty soup. Include turmeric, cayenne, seaweed, miso, root veggies, dark leafy greens and brown or wild rice.

Sleep: Pay attention to the dark evenings and try to get to bed early. It really is hibernation season. Our bodies expend a lot of energy staying warm, fending off colds and digesting heavier food, so more sleep at this time of year is really important. Try to begin your wind down ritual earlier each evening during the winter, and aim for at least one night a week tucked in by 10pm.

Oral Hygiene:
Paying attention to your mouth is of utmost importance. Get yourself a tongue scraper to remove any unwanted morning gunk from your mouth upon awakening, and be sure to floss and brush regularly. And remember to frequently change your toothbrush.

Greens & Root Veggies:

I know, I keep mentioning these, but greens are essential to vitality and root veggies help to keep you grounded and have warming energy.

Movement:

It's less appealing to get yourself out of bed for your morning run or to go to the gym when the temperatures drop, but it's really important to keep moving to stay healthy.

Hydrate:

Drink lots of plain and simple (filtered) tap-water. Keep your body hydrated to compensate for the dryness of the season - both outdoors and from centrally heated buildings.
Wash Your Hands: AVOID anti-bacterial soaps which also kill all the good protective bacteria, and are bad news for you and the environment. Nothing like good old-fashioned soap and hot water! Wash your hands before food handling, after using the loo.

If You DO get sick - STAY HOME:

You are doing nobody a favour by showing up to work or a social event if you are sick. If you are coughing and sneezing you need to stay home and get better. Be respectful of others and remember that some people have more vulnerable immune systems than others - what is just a small cold to you could lead to worse in someone else. Rent movies, read books, take naps, bathe, eat soup, drink tea and stay home to mend. Actually this should be tip number one ~ STAY HOME when you are coughing & sneezing, pleeeeeeease!

Happy December.... come to our craft fair! Occupy Big Corporate!

2011-12-15T16:00:00.000-08:00

"Brew me a cup for a winter's night.
For the wind howls loud and the furies fight;
Spice it with love and stir it with care,
And I'll toast our bright eyes,
my sweetheart fair."

~ Minna Thomas Antrim

Hello there lovelies! I hope this finds you snuggly and warm and not too stressed out by the Holiday Season. Next week marks the official beginning of winter with the Solstice, the longest night. It's really a time of inward bound adventures. Chunky vegetable soups and stews come to mind. And in my imagination ice-skating on a frozen pond while holding a large bowl of thick hot chocolate between mittened hands, followed by fire-side reading under itchy hand-knit blankets! Ah, the stories of the mind ~ what a beautiful part of being human!

At the time of writing The Stigglys are in super-busy mode.

Making, crafting, brewing away... working hard to make lovely hand-made things for selling at our craft fairs and on our on-line shop! If you are local we'd LOVE to see you at the fair. We are selling lovely organic hand, body and lip balms, face and body scrubs, delicious herbal tea blends, ceramic ornaments, mugs and bowls, organic granola, soy wax peppermint "candle canes", marigold seeds harvested in the east village and more fabulous stuff!

We had day-one last Saturday, sort of a dress-rehearsal "in reviews" and it was really looking beautiful.Lots of very fine hand-made crafts from talented NYC artists. The dba craft fair is honestly the best shopping experience ~ you can pick up a hot mulled cider, or other choice veverage at the bar from the lovely Gina (Sat) and Brie (Sunday), then step back and shop - no hassly crowds, no big corporate, just loveliness!

Occupy the malls ~ shop local & hand-made this Christmas!

We sincerely hope you'll come by for unique holiday gift shopping. Saturday 17th and Sunday 18th December from three 'til eight pm - it's located covered, heated back garden of dba bar, in the East Village, 41 first avenue between 2nd and 3rd streets.

Recipe: Butternut Squash Dip

2011-12-15T15:58:00.000-08:00

Butternut Squash Dip

Dips and parties are somewhat synonymous, but so many party dips are dairy based, or whipped up with packaged soup mix! This recipe is adapted and inspired by a recipe I found in Natural Living magazine so credit goes to Renee Loux - who also offers up a bunch of other great party recipes. Hope you like it too....

what you need ~
~ a medium sized butternut squash*
~ 2 Tablespoons of olive oil
~ 1 or 2 cloves of garlic

~ (optional teaspoon of honey or maple syrup, I don't use this but it's an option in the original recipe, so up to you)

~ 1 tsp grated ginger root
~ 1 tsp fresh rosemary & 2 tsp fresh thyme leaves (or herbs of choice really)
~ sea salt
~ black pepper
~ teaspoon of tumeric powder
* Next time I make this I think I will do half sweet potato, half squash, to see how that goes, I think it will be yummy - if you don't like squash, just try this with sweet potato instead)

what to do ~
~ Peel your squash, cut in half lengthwise and then cut into equal size cubes (about an inch, but same size as each other is the main key here, for equal cooking).
~ Put into a saucepan and cover with filtered water (plus two inches of water).
~ Boil then simmer until cooked (about 7 or 8 mins but check with a fork to know when they are ready).
~ For the last minute of cooking the squash, throw in your garlic to blanche it.
~ Drain liquid (save the drained water - you will need some for the mix if you are using a blender rather than a food processor, and you can also save the water for a stock or to water plants when it's cool if you like)
~ Run your squash under the cold tap and allow to cool.
~ Place everything in the blender or food processor (be conservative with salt and pepper 'til you have tasted it) and blend 'til smooth. If you are using a blender, add a teeny little bit of the saved cooking water, just enough to get the blender to cooperate!
~ Taste it, see if it needs more seasoning.
~ Perhaps you would like it to be spicier? You may want to add some fresh jalapeno or a pinch of cayenne or a little bit o' hot sauce?
~ Transfer to a lovely ceramic bowl and garnish with a sprig of something pretty, like cilantro or rosemary - maybe even sprinkle with a little bit of smoked paprika - and serve with sliced veggies, or whatever you normally eat your dip with. It will last in the fridge, covered for about 3 days.

Happy Holiday Parties!

Recipe: Kale Chips

2011-12-15T15:55:00.001-08:00

Kale Chips

I love kale chips and they are always a hit at a party! They're easy to make and better for you than potato or corn chips, and you still get that satisfying CRUNCH! Bonus - kids love them too!!

what you need ~
~ one large bunch of kale (cut off the stems and save those for sauteing or add to your smoothie)
~ approx a tablespoon of olive oil*
~ sea salt

*you can try this with coconut oil too, first brought to room temp so it's not solid.
what do do ~
~ Preheat the oven to a low heat (220-250F)
~ Rip up the kale leaves to "chip size" or a little bigger, and put them in a large bowl.
~ Toss in the olive or coconut oil and massage the leaves well with it, making sure you cover all of the leaves.
~ Lay the coated leaves out flat on a baking tray (single layers, don't overlap)
~ Sprinkle with seasalt.
~ Bake for about half an hour.
~ Take out of the oven and allow to cool - they will get more crunchy once being taken from the oven, don't overcook!
That's it - share 'em and wow your friends!

How To Avoid The Holiday Season Midsection Bulge!

2011-12-15T15:54:00.000-08:00

How to Avoid The Holiday Season Bulge!

Between Thanksgiving and New Year the average American (Brit, Australian, Westerner...) gains 5-7lbs! Not really surprising with all the extra cakes, candies and cocktails. And it wouldn't really be so bad if those extra pounds were released again come spring, but generally what happens is that these 5-7 lbs are here to stay, and then another 5-7 lbs next year - you get the picture! So what's a person to do? Here are my top tips to keep the mid-winter bulge at bay!

(1) Start off each and every day with a pint of filtered tap water. Hydration is really important, and the very best way to wake up your whole being. This will help you get things moving - which is key - avoid constipation!

(2) Eat more greens!! Seriously. Try to include some dark leafy greens like kale or collards, or at minimum spinach, in your diet EVERYDAY!

(3) If you are going out to a cocktail party where you know there will be "nibbles" try to eat a healthy meal before you get there, and then don't stand near the food table!

(4) Take a deep breath and have a conversation with yourself before you nibble: do I really want this - am I eating this because I'm bored/nervous/self conscious/need to do something with my hands - do I even like this - am I hungry actually?

(5) Alternate cocktails with a big glass of water, no ice, no straw, just plain ole water!

(6) Movement! This may be an obvious one, but it doesn't always come naturally when it's cold out. The desire to hunker down at home in front of the telly often wins! Get your body moving - dance, prance, leap, run, stretch! Our bodies are not designed to be scrunched up all day in front of a computer! Move your body!

(7) Chew your food! Don't inhale it!

(8) Sign up for the Stiggly Detox which begins in January!!! So even if you do find yourself with a little extra unwanted poundage, you can shake it free in the new year!

Dorry's Nut Taco Lettuce Wrap Heaven!

2011-11-21T06:45:00.000-08:00

This recipe came to me by way of the very lovely Dorry Bless, a sweet fellow celebrant friend who shared this recipe on our cleanse journey! Mike and I have made this dish twice this week it is SO very very tasty. What I love about this dish is how hearty and satiating it is in cooler weather, even though it's a totally raw dish. Much gratitude Dorry for introducing more deliciousness into our repertoire!

Dorry's Nut Taco Deliciousness

1 cup raw Pecans (you can also use raw soaked Almonds, or walnuts)

1/2 cup raw Sunflower or Pumpkin Seeds

1 1/2 tspns Cumin
1/2 teaspoon of smoked paprika

1 bunch of fresh Cilantro

2 tspns wheat-free low-salt Tamari Sauce

1/2 tspn Sea Salt

1 tspn fresh finely chopped Jalapeno Pepper (or to suit your taste buds)

1/2 tspn cayenne pepper or chili powder

3 tblspns water (we needed more than this to get our blender blending, experiment a little here)

And also:

1 to 2 heads Romaine or Boston Lettuce or red or green cabbage leaves or large Spinach leaves or Collard Greens

1 medium chopped tomato

1 diced avocado

A handful of fresh pea or bean sprouts (it's ok if you can't find these, just ommit)

1 scallion - chopped

1 lime - for it's lovely juice
Optional extra ~ A generous pinch of chia seeds

What you need to do:
~ Blend all the "meat" ingredients (1st group above) in a blender or food processor until chopped but not fully blended.

~ Lay a piece of lettuce (or cabbage/collard/green of choice) on a plate - dollop on the nut meat and cover with tomatoes,

avocado, sprouts, and a generous squeeze of lime.

~ If you have them, sprinkle some chia seeds on top of each taco too.

~ Sit down, look at your meal, take in the visual of colour, the smell of lime.

~ Wrap the lettuce around the other ingredients and eat like a taco or wrap.

~ Take a bite, hold it on your tongue, chew well.
~ Say mmmmmmm, ooooooh, aaaah, yum! Savour it!

This amount is good for two people's dinner or four-six people's appetizers. Prep time: 10 minutes. Cooking time: NONE -- one of the pleasures of raw eating!

Stiggly's Carrot Miso Dressing, or Carrot-Miso Soup Recipe!

2011-11-21T06:41:00.000-08:00

Stiggly's Carrot Miso Salad Dresssing or Soup. Salads can get a little dull if you are always dressing them with lemon and olive oil. To ensure salads stay a part of your regular diet, try playing with different dressings. This one came about purely by playing with ingredients we had in the house and it has become a new stock favourite. And the great thing about this one is that it's also a really nice and really quick to make SOUP! The first day I tried this I made quite a lot of it, and it tasted so good on our dressing that we decided to have some in a little bowl straight up! And wow, I'd come up with two recipes in one! You could even warm it up if you prefer warm soup.

You will need:
~ A Blender
~ 3 or 4 medium sized Carrots (chopped)
~ 2-3 Tablespoons of organic Miso
~ Water
~ Jalapeno Peppers (start off with a little and add to your taste)
~ 1 teaspoon of Turmeric
~ A few Black Pepper corns or ground black pepper
~ About a tablespoon of fresh Ginger (chopped) or dried ginger powder if you don't have the fresh stuff
~ Your choice of fresh Herbs (rosemary, cilantro, basil)
~ Optional extra a clove of fresh Garlic (you may want to blanche the garlic for a minute in boiling water to take the "edge" of it because it's a raw dish)

What to do:
~ Place the carrots in the blender and pour in enough water to cover (you may add a little more water later to get to your desired consistency)
~ Blend 'til smooth
~ Add the rest of the ingredients
~ Blend
~ Taste: does it need more miso, more water, more carrots, more spice?
~ Put in the fridge before using as a dressing as it may have warmed up from blending
~ Serve over your lovely salad or pour into bowls and enjoy as soup (either cold or warm). If you are serving as soup you may want to chop some fresh cilantro on top of your bowl. Yummmmmm!

Takes less than ten minutes and clean up is pretty quick too!

Home Made Chia Seed Pudding

2011-11-15T09:39:00.000-08:00

Hello lovely ones:

Yesterday I posted on my blog how to make your own almond milk:

http://stigglyholistics.blogspot.com/2011/11/making-your-own-almond-milk.html

and today I used said home-made almond milk to make a chia-seed pudding. It is the best chia-seed pudding I've ever made/had and it makes for a really sustaining, cleansing, nourishing, protein rich, yummy kind of a breakfast!

Here goes:

3 tablespoons of chia seed
1 cup of almond milk (home made)*
half teaspoon of maca
half teaspoon of raw cacoa powder
a tablespoon(ish) of goji berries

Take enough almond milk out of the fridge 'til it's room temp.
Put the chia, maca, gojis and cacoa pwdr in a bowl and stir together

(you can even add a little turmeric)
Pour the room temp almond milk on top
Stir it all up together

Leave on the counter to thicken up for about 5-10 minutes
Put it in the fridge and leave for about an hour**

Take out of the fridge and enjoy. Eat it with a teaspoon, sitting down,
mindfully, chewing.

This amount could be two small portions or one really good size for breakfast to
get you going! This one would be great to power you up for physical labour, before a run or after your workout. I just had this for breakfast after a challenging yoga class and wee bike ride, and it feels
perfect.

* You could put the almond milk back in the blender and mix in the maca and cacoa if you felt like doing so, maybe even add a little more vanilla bean if you wanted to - not the fake vanilla essence.

* You might also choose to mix together half almond milk and half coconut water to
make a sweeter pudding.
** you could also leave the pudding in the fridge overnight for the chia seeds to expand, to enjoy for breakfast

Optional extra ~ You could add a pinch of ginger powder to the mix, and/or
you could top with blueberries, banana, other berries... as you wish.

Do give this one a try, it's lovely.

Making Your Own Almond Milk

2011-11-14T12:21:00.000-08:00

Is so easy!!!

Wow, I can't believe that it took me so long to do it! I was inspired by a video I watched recently of a lovely woman making it, and it was so fab I straight away made it for us. I plan to make a video soon, to prove how easy it is. But for now, the recipe/instructions.

You will need:
a blender
a sieve
a ceramic or glass bowl
a spatula
large glass mason jar(s) (say 2 cups in size)
a ladle

raw almonds (if your jar is 2 cups, then 1 cup of almonds)
filtered tap water
a little sea salt
a vanilla bean (optional, but don't use icky fake vanilla essence)

Take your glass jar and fill it half way with the raw almonds
Fill to the very top with filtered tap water
Put the lid on
Put in the fridge over night

In the morning, pour off the water, (perhaps water your plants with it) and rinse your almonds (and the jar) well.
Put the almonds back in the jar, refill to the top with fresh clean filtered tap water.

Then pour the contents into the blender (the water and almonds)
Then fill the jar again with water and add that much water to the blender (this will be trial and error until you get to the perfect consistency you like, next time you may try less water, or more)
Add a pinch of sea salt*
Add the vanilla bean*
Blend! You will want to blend on high until it seems pretty smooth.

Then, you pour the contents through your sieve, into your large bowl. Using your spatula to push through the liquids as best as possible.
After your first press you will then put the almond "meat" back into the blender, add a little more water enough to make it blend well ~ blend again.
Repeat the sieving process one more time.

Then you will have a bowl full of delicious almond milk/cream - put the rest of the "meat" that is in the sieve, back in the blender to be a base for a very "dessert" pudding like smoothie (recipe for that will follow soon).

Ladle your milk into your glass mason jar, and have some of it to drink straight away. Save some to make your chia pudding (again, recipe to follow).

This is SO tasty, and so easy, I don't think you will be able to go back to tetra-pack store-bought stuff after you've tried this.

* you can add the salt and vanilla at this point, OR if you prefer, you can put the pure milk (minus the chunks, and blend it up with vanilla and salt then, it's really up to you)

almond milk love smooches
xx

Super Sonic Stiggly Porridge!

2011-11-06T15:36:00.000-08:00

Breakfast Time

I love breakfast. For me it's really important to start the day with food that nourishes my body and gets me in a good groove for the rest of the day. I notice a difference in my eating habits and general mood and energy if breakfast is missed or rushed.
Generally I eat breakfast by myself after Mike has left for work - I use this time to ease gently into my day. I tend to eat my breakfast more slowly, and consciously than I eat other meals, and tune into an awareness of how this meal is serving me. The first beverage of the day is always a glass of good old tap water (filtered) and then I like a shot of aloe vera juice, followed by a lemon/cayenne/water. Most of my breakfasts these days are smoothies, but some days I really want the warm chewy nourishing comfort of a bowl of porridge!
Those of you who grew up in England in the 70's and 80's may remember that "Ready Brek Glow" and that's what this brings to me, a feeling of a protective barrier between me and a cold day. It also keeps me going for hours. The following recipe is a repost from three years ago, but always worth repeating. I change it up all the time, so feel free to PLAY WITH YOUR FOOD!

Sit down for breakfast, if you think you don't have time I say, you can't really afford, over the long term, to keep on eating standing up and in a rush, one of these days your body is going to say, hey slow down Mrs/Mr/Missy... and trust me it's better to do so before the universe starts yelling this same message at you!
So, eat your breakfast slowly, thoughtfully, intentionally - saying something like "I am eating this to nourish my blood and bones and organs and soul"

Stiggly's Oatmeal:
you will need
herbal tea/water (see notes below on quantity of water to oats)
old fashioned rolled or steel cut oats* (try not to get instant but if that's what you have....ok, this time!)
black strap molasses or raw honey if you need a sweetener
goji berries
raisins
coconut flakes
cacoa nibs
ginger powder or fresh grated ginger
cinnamon powder
turmeric
black pepper (this helps the turmeric do it's thing, it's like a marriage)
seaweed
almonds or walnuts
seeds of some kind (sunflower, chia, milk thistle (ground) flax (ground)... etc)
orange and/or apple

For a time saver, make this the night before, or at least get it boiling, turn off and cover. * Steel cut oats take longer, and you need 3-4 times the liquid to oats, old fashioned oats the ratio is 2 cups water to 1 cup oats. Bring the water, tea or vegetable stock to boil, add the oats. Turn off the heat, cover.

I like to cook my oatmeal in herbal tea instead of straight water, to give it just a little extra oomph, this is rather like using stock I suppose - this could be a tea blend you've prepared before if you are super organized, or a cup you make just ahead of time - give 10-15 minutes or so to steep. Sometimes I have used a fun spicey chai, sometimes a home prepared vegetable stock. A good ginger tea is great for this too.
You will need double the amount of liquid to rolled-oats, or if you are using steel-cut, three to four times the liquid.
Wash your oats by rinsing in a sieve under running water.
Bring the liquid to a boil, add the turmeric and a little seaweed (remember seaweed really expands, so not too much), add the oats, and gojis - stir over the flame.
When it starts to boil bring the heat really low and put a lid on it.
NOTE IF YOU ARE PREPARING THIS THE NIGHT BEFORE, JUST TURN OFF THE HEAT AND LEAVE COVERED OVERNIGHT!
Depending on the oats you have, or if you have soaked them over night, and other variables, the cooking time might take 10-30 minutes (steel cut take the longest).
Stir occasionally to make sure it doesn't stick to the bottom of the pan.
Close to the end of cooking time, cacoa nibs, raisins, coconut flakes, ginger powder, cinnamon and nuts, and stir in well, keeping over the low flame as you do.
Take off the heat, put in a nice bowl. Add a teaspoon to a tablespoon of black strap molasses (a great source of iron though it is still very sweet) or honey. If you like you can squirt the juice of half an orange on top of your oatmeal, this is a nice extra touch, and/or some slices of apple.
Now sit and eat, slowly, small spoonfuls (use a teaspoon) at a time. Put your spoon down between bites. Chew well. Imagine how this lovely meal is nourishing your whole being. Think about your day ahead and what you will do to make it a beautiful day for you (yes even if you are going to work).
Breakfast should be nutritious and delicious x
Feel free to share your favourite breakfast recipes with me
have a great day

An average portion size is quarter cup of the dry oats per person, so if you are making a cup full, this is good for four servings. You may want to make a couple of days worth in one go? Enjoy, and like i said, play with this recipe, omit those things you are unable to get, and add more that you fancy.

2011-10-23T20:49:00.000-07:00

It's Cleansing Time!

Super Sassy Immune Boosting Autumn Cleanse Time!
~ A Fabulous Workshop ONLINE!

My two favourite seasons are spring and autumn, and they are also the very best time of year to cleanse. Book-ending the winter season by cleansing our bodies, and de-cluttering our homes is really healthy and happy-making, and I really recommend it. If you have never cleansed before a Stiggly Cleanse is perfect, because it's not about deprivation, in fact is very nourishing, and is guided so you won't be alone on this journey!

Stiggly's Super Sassy Autumn Cleanse is happening ONLINE - it starts on Monday 7th and runs through 20th November! Led by yours truly, this guided, supported cleanse will lift your spirits, and help get you in wellness mode to prepare for the cold days ahead by boosting up your immune system!

Winter is very stagnant: the foods we eat can be heavier, and we tend to move a lot less. We hide under layers of clothing and don't always remember to check in with ourselves. Spring cleansing comes quite naturally to most of us because we've just had it up to our eyeballs with winter, and can't wait to throw open the windows and brush away our cobwebs. But Fall Cleansing, in my mind, is actually more along the lines of preventative "medicine" - and we all know what an ounce of that provides us with! When we cleanse in the fall we may step into winter with a little more grace, and hopefully avoid the "inevitable" colds and flu so we'll feel more like making snow angels, or at least not get a bad case of the Winter Blues!

So, this is very exciting, I am offering up my ON-LINE SUPER SASSY IMMUNE BOOSTING CLEANSE PROGRAM to you all, whether you live in the East Village of NYC, or Western Australia or any of the places in between! And I am offering it at a BARGAIN price, because I want you all to join in and feel fabulous!! And please, spread the word, do this hand in hand with a friend or three. It's infectious: Ripple effect the wellness, the love, and the happiness, so you can be surrounded by loving happy healthy folks just like yourself!

We are going to fit this super sassy immune boosting cleanse program in between Halloween and Thanksgiving. We'll be starting with a gentle phase-in period and easing into a fuller cleanse to suit YOU.

What to expect on an Online Super Sassy Immune Boosting Stiggly Holistics Cleanse:

~ You will receive daily email guidance from Stiggly Holistics so you will feel very supported. I will be your accountability partner for the duration of the cleanse.
~ You will have homework assignments to keep you on track.
~ I will share recipes and tips.
~ You will have a five-day phase-in period, followed by a 9 day cleanse period, and a three day phase-out so as not to shock your system.
~ Your cleanse will include juices and smoothies so it's good to have either a blender or juicer, or live close to a juice and smoothie bar.
~ You will be encouraged to spend time on journal writing and personal reflection time.
~ De-cluttering your life - we all have stuff to sort out, whether it's the 3,000 unread emails, your computer's desk top, your wardrobe or your fridge. You'll be encouraged to start tackling these projects in baby steps.
~ You will feel sassy, sexy and energized*
~ You will release unwanted weight and toxins*
~ You will want to do a happy dance when you wake up in the morning!

* remember the more you put into a cleanse, the more you get out of it. Feeling sassy, sexy, energized and releasing weight and toxins are typical on one of these cleanses, but I am unable to absolutely guarantee anything, everyone is different but this is all very very likely! You have the power!

And all of this is available for a small investment of only $2 a day! I am offering this at a super sassy bargain price of only $28 per person! I really want to invite you to be a part of the Stiggly Online community and this is one one-time deal you really don't want to miss! Please spread the word! Tell your friends and if they sign up too, you will be entered into the Super Sassy Cleanse RAFFLE and win a Stiggly Goody Bag!!

Visit the website:
http://stiggly.squarespace.com/sassyautumn-cleanse/
to read some answers to FAQs
and to SIGN UP!

Yippeeeee this is going to be a wonderful adventure together!

The Marriage of Stiggly Holistics to Sacha Jones Ceremonies

2011-10-22T09:47:00.000-07:00

The Long Awaited Marriage of
Stiggly Holistics & Sacha Jones Ceremonies
It's time for Stiggly Holistics and Sacha Jones Ceremonies to stop living-in-sin and finally tie-the-knot! They've been flirting a lot, and nourishing one another under the same umbrella, and now it's time to take things one step further!

For the last couple of years I have been working on ways to marry my two businesses and here is the unveiling! Oh this one is rich for the puns!

When planning a wedding there are so many things to think about, and here at Stiggly Holistics I am here to help you navigate that journey. Holistically we will look at stress management, cleansing and releasing unwanted weight, and/or, if you are looking for someone to create the ceremony itself, I am your person - I'm a non-denominational Life Cycle Celebrant and I work to keep you the couple at the forefront, with a Love Story focus!

I offer various programs for wedding preparation to suit your needs, time-frame and budget.

Contact me to learn more about holistically preparing for your wedding day. Or please forward if you know anybody who is getting married. Tell them to mention your name and I will bring you prezzies if they sign up!

Group Wellness

2011-10-22T09:43:00.000-07:00

Group Wellness Counseling With Stiggly Holistics!

You asked for it so here it is! Many of you have expressed interest in working with me as your holistic wellness mentor but say you prefer working in small groups, either for budget reasons or for that extra accountability - working with others can be really motivating and highly rewarding.

So I have created a program where groups of three or more can work together with me as your group leader and mentor. This may be a group of you who are already friends or co-workers and would love to work together ~ or ~ I am also starting a waiting list for those of you who are interested in this program but don't have others to bring along. I will then match you with others on the day and time that works for you. Contact me for more details on this group program, and sign up as soon as possible! Tell your friends. Rewards and incentive prezzies for referrals who sign up!

holistichealthnyc@gmail.com or 212 714.8175 for more information or to get on a waiting list.

It's Cleansing Time!

2011-10-22T09:21:00.000-07:00

Super Sassy Immune Boosting Autumn Cleanse Time!
~ A Fabulous Workshop ONLINE!

What to expect on an Online Super Sassy Immune Boosting Stiggly Holistics Cleanse:

Really Really Yummy Pumpkin Soup

2011-10-17T19:31:00.000-07:00

Bryan's Fabulous Creamy Pumpkin Soup

A couple of weeks ago we went to the lovely Bryan and

Stephanie's home for October Record Club, and they made us a wonderful, seasonally appropriate dinner of raw-kale salad, roasted potatoes and this amazing pumpkin soup! All of the ingredients for dinner came from the CSA (we belong to the same one), and it was all SO absolutely delicious. Meals like that make me really happy, and also make me wish for more communal meals with dear friends. I am really excited that Bryan shared the soup recipe so I can share with you lovely readers.

You will need:

TO ROAST:
~ One pumpkin (size depends on how much soup you want, feel free to mix up pumpkin and other winter squash like butternut)

~ A couple of small to medium onions - quartered

~ A few whole garlic cloves (depending on how much you lov garlic)
TO SAUTEE:
~ Another onion - diced
~ More garlic - minced
~ A generous handful of chopped mushrooms
~ Sea salt
~ Fresh tarragon and other fresh herbs of choice
TO PUREE:
~ home-made veggie stock or water
~ powder nutmeg
~ powder cinnamon
~ powder ginger
~ unsweetened apple sauce
~ seasalt
if heat is desired:
~ white pepper
~ cayenne pepper
TO FINISH:
~ crispy apples, peeled & sliced

How to Make The Soup:

~ Quarter the pumpkin, scoop out seeds (save to roast), rub lightly with oil, and roast, flesh side down, at high heat for an hour or so.
~ Along with the pumpkin roast a few quartered onions and some whole garlic cloves.

(Sacha side note, if you have room for an extra baking tray, you may as well roast your seeds while the oven is on)

~ While the pumpkin roasts, dice another onion, mince some garlic and saute together. Slice and add a generous handful of mushrooms. (You may need to add a little water to your satue pan.) When the vegetables have softened, add some salt, tarragon, and other fresh herbs as desired. Set aside.

~ When the pumpkin is done, scoop and puree in your blender in batches, along with the roasted onion and garlic, using your home made vegetable stock or water to thin it out and so your blender doesn't get stuck!
~ Heat batches over the stove, adding some salt, nutmeg, and ground ginger, to taste.
~ If you prefer some heat, add some cayenne or white pepper.
~ Add more stock, water, (or a little milk or cream if you like) until you reach your favourite consistency.
~ Adjust seasonings as needed.

~ While the soup heats gently, stir in the mushroom mixture. To add a little sweetness to the soup, add half a cup of unsweetened applesauce and/or dice a tart apple finely and stir into soup. Bryan says that he really likes the crisp apple as a nice textural contrast to the puree soup.
~ Serve in nice bowls, perhaps garnish with some herbs.

This goes ever so well with a raw kale salad and some small cubed roasty spuds. Yumalicious!

It's Pumpkin Time

2011-10-17T19:25:00.001-07:00

What's In Season In The Region:

Food Focus: Pumpkins!

To honour Halloween and local seasonal cuisine I thought it would be fun to focus on Pumpkins! Such symbols of this time of year, usually in the form of pumpkin pie or hollowed out and carved into Jack-o-Lanterns. And of course who can grow the biggest one, I believe the record is now about 600lbs!

I really enjoy pumpkins and all their various winter-squash cousins. I love them roasted or in soups and once in a while in a cheese-cake too. In the recipe section below you'll find out how to make my good friend Bryan's super-tasty pumpkin soup! It is so good it'll make you do a little happy dance!

The name pumpkin actually comes from the Greek word Pepon that means large melon, and it's easy to see their similarity. But these seeds are not for spittin'. Pumpkin Seeds are extremely nutritious and tasty too. We like to roast the seeds with sea-salt and curry powder.... oh boy, talk about tasty crunchy salty snacks! They are said to be especially good for men's health but both sexes derive benefits from these seeds ~ a good source of protein, zinc, iron, vitamin A, calcium, magnesium, manganese, phosporous, some of the B vitamins, and the amino acid tryptophan. They are beneficial to the health of the colon, liver, spleen-pancreas and our skin. So be sure to save the seeds, wash away the slippery stuff then lay them flat onto a baking tray and roast in the oven for about 20 minutes with a little sea-salt and curry powder or plain turmeric (don't let them burn). Then save them in a glass jar with a sealed lid for healthy snacking or sprinkling on salads. You may even want to keep some of the raw ones in the fridge and throw into your smoothies!

The "meat" of the pumpkin is really wonderfully sweet and can assist in curbing some of your sugar cravings, not to mention it is rich in Vitamin A and potassium, and is helpful in regulating blood sugar metabolism. Pumpkins are also an excellent source of beta carotene and anti-oxidants, they're good for your skin and can even aid in reversing some skin damage. They help to balance your hormones and can be a part of a prevention diet towards staving off Alzheimers, depression and prostate cancer. Wow, these wonderful fruits are so good for us! Be sure to pack them into your autumn diet, and of course make yourself a little jack-of-the-lantern for fun too (and when you do, be sure to save what you scoop out for eating!)

Autumnal Greetings

2011-09-24T20:31:00.000-07:00

Happy Autumn!

It's hard to believe tomorrow is the Autumnal Equinox already! The hour of dusk sneakily creeping in a little sooner each evening. The days of long sleeves and jackets are upon us, and my cravings for roasted root veggies are strong ones. It's time to dig out the basket of knitting projects and stay home to see what's on the telly!

I am reminded how hard-wired many of us are in this culture to think New Beginnings come September - at least here in the Northern Hemisphere when the academic year begins. Many people long out of the school system, talk about "getting started" or "getting around to it", when the summer is over, once September rolls around. I wonder why that is? Is it that we've been so heavily marketed to - that the Back To School Special Offers have penetrated our very being, or is it something to do with the Jewish New Year, Rosh Hashana, or what? I am not sure, but I know I have a huge emotional reaction to this changing season unlike any other time of year. It is a little bittersweet I suppose. I love wearing jackets and shopping for the fall crops at the market, Mike and I celebrate our wedding anniversary and take a little trip each year, and the autumn foliage is one of my favourite things, but I also feel this kind of longing that's so hard to define - a feeling I've known since I was a little girl. A feeling I have never learned how to articulate and yet it's so present!

Perhaps this feeling has something to do with letting go. In order to make room for new things we have to shed some of the old, and this can be associated with endings, closure, even decay. For us to experience the beautiful sweet buds of spring next year, we must embrace the dying leaves now. To make room in our lives for love we have to let go of that part of our ego that wants to be alone. I am a collector of memories, of special things, of stories, and I know I need to make room for new by shedding some of these things , which I both embrace and deeply mourn. (I wonder if you have seen Woody Allen's latest film, Midnight in Paris, it really spoke to me, that strong human sense of nostalgia.)

There is also something of a sense of urgency at this time of year ~ to capture the last rays of sunshine, and harvest and preserve the last crops of the year (or if you are a squirrel to eat a lot and bury a lot more for later)! So with excitement and motivation perhaps comes some sadness and uncertainty, all of which have the capacity to induce that strong sense of the bittersweet. And for me that flavour is romantic and beautiful, even if it produces some tears, and makes me want to cozy up under a hand-made blanket and drink hot herbal tea and read, write, knit, and of course cuddle.

What is the beginning of fall like for you? Do you use this time to get started on new projects, make new resolutions or start your inward bound adventures?

Tomato Salad

2011-09-22T08:18:00.000-07:00

Simple & Delicious End of Summer Tomato Salad

It's true that I have been craving roasted veggies more and more, and am really looking forward to hot vegetable soups and stews, but while tomatoes are still in season, I'm planning on eating this simple salad as often as possible. You may wonder why I share something so simple in my newsletter? Well many people tell me they don't have time or skills to prepare food for themselves. And I am a strong believer in letting the ingredients do the work for you. A good tomato, and her accessories will make you seem like the world's greatest chef. I think this is a recipe for everyone. Enjoy while you are able ~ imported, out-of-season tomatoes do not cut it!

What you will need:

~ Local tomatoes, a mix of red, yellow and green, of fun shaped heirloom ones, and any kinds you can find as long as they were grown in your region - buying from the farmer is the best bet, and organic is optimal - about one tomato per person should do it, but as you wish, maybe two each? If you are using cherry tomatoes, just chop them in half and definitely more than one each!

~ A really good quality sea salt (I have recently become enchanted with Alaea Hawaiian sea salt, it's the colour of rust because it's mixed with small traces of Hawaiian red clay for iron, and it's so tasty)

~ A really good organic extra virgin olive oil (I am so blessed to be able to use Timicoki's Olive Oil from Cristina & Moreno's harvest in Arezzo, Italy: thank you so much, we really love it!)

~ Several leaves of basil per tomato - be generous.

~ If you wish, some fresh cracked black pepper, but this ingredient is optional.

What to do:

~ Slice the tomatoes - not too thin, it's nice to have something on the chunky side to bite into. Arrange them on a nice plate.

~ Sprinkle with the sea salt (and pepper if you like).

~ Gently pour some olive oil all over the tomatoes.

~ Rip up, or roughly chop some fresh basil and sprinkle it all over the tomatoes.

~ Sit down and eat - I suggest you use your hands rather than a fork.

~ Say mmmmmm! aaaaah! ooooooh! yum! Be truly present!

~ Use your fingers to sop up the excess olive oil from the plate. Or hey, lick the plate if that floats your boat!

Hawaiian Alaea SeaSalt

back to basics: drinking water

2011-09-10T06:12:00.000-07:00

So when September rolls around I always like to take stock, get back in good habits that may have slipped a little bit over the summer, get more organized and so forth. And for my clients I like to check in with the same kinds of things, and I find going back-to-basics is really important. Sometimes we can get really caught up in big issues, or making the dramatic changes in our lives that we can forget the simple, but none-the-less important things, like drinking water!

There is controversy over how much actual water you drink, as there is controversy over most topics, but plain and simple, most Americans (and Brits and Ozzies and probably all the other countries peoples!) don't drink enough water and are really dehydrated. True we find water in our veggies, and our herbal teas and soups - but look around you most people aren't really even consuming much of those! And things like coffee, black tea and alcohol further dehydrate you - and those beverages are very popular!

But this isn't a rant about how much water you should drink, or me telling you that you should eat more veggies and less coffee, I just want to share a simple, basic tip that may really change your life (seriously!)

When you wake up, make the very very first thing you consume a large glass of filtered tap water. Nothing in it, just water. Not coffee, not tea, not orange juice, not even a smoothie: water! Once you have had your pint of water, you are free to go about your day as you wish, but I tell ya, starting off by hydrating and waking up your body will do you so much good. You will start to get the elimination process moving (and it is so much better to use water to get the bowels moving, instead of relying on coffee or tea folks!)

Try a 7 day experiment and notice! Wake up, pour a glass of room temp or warm (boiled and cooled off) filtered water, sit down and drink it. Maybe even have a second glass! (Radical!) Your second glass of water may have some fresh squeezed lemon juice and/or cucumber, and for the adventurous, a pinch of cayenne pepper!

Ideally you want to be having your first bowel movement of the day within a half an hour of waking up, to release the build up of toxins in your system. Toxins can really make you feel grumpy (they're like unwanted squatters in your home) so getting them to pass first thing is really healthy and can cure the morning blues. Drinking water as soon as you wake up will really help! Give it a try! It's free, and easy!

Stiggly's August Newsletter Introduction

2011-08-20T04:23:00.000-07:00

Ah, the dwindling days of summertime. All of the recent rain and the slight chill in the air these last few days have brought about a reminder that Autumn herself is around the corner. I hear talk of back-to-school and shorter days already, but let's not be fooled, there are more "dog-days" ahead of us these upcoming weeks, of that I'm quite sure! Right now I am loving these Perfect Days.

Late August brings perhaps a bitter-sweetness - the season we pine for all winter that speeds by so very fast, is indeed shortly coming to a close. We begin the count down of remaining beach-days and evening dinners on the roof top. And there really is a different feeling in the air than just one month ago. Last evening my attention was drawn to the almost salmon-coloured sky at dusk, and the magnificent way our marigolds stood out in that light, so very beautiful.

The late-summer crop is magnificent and makes for some seriously good eating

Here my lovely nephew Oscar chows down on the gold from the garden: mmm nothing like just dug root veggies! Yum!

- in this newsletter I'll be sharing some of "What's in season in this Region" with a VIDEO! Yep, really! I have some plans-in-store for some Stiggly-on-Screen: leaping, bounding in fact, out of my comfort zone: "feeling the fear and doing it anyway". I've never been particularly comfortable with the camera pointed at me, but I really want to dabble in this realm and feel it's a very concrete way of demo-ing some simple recipes and so forth. My intentions for these videos is that they'll be informative and helpful, and that especially with the cooking ones, that they'll help you to embrace playing with your food and having fun in the kitchen. Watch this space, and in the fall I hope that I will have some quick videos ~ with an improvement in quality than this month's offering! :)

Since many of us are still in holiday-mode, myself included, I am keeping August's Stiggly Newsie a short one. I'll be sharing a very simple curried-squash recipe, my seasonal veggie video-reel and giving you a sneak preview of my Autumn Class - Holistic Healing For The People (aka Holistic Wellness - A Creative Process) which begins in October. Details below. Sign up before Labour Day and save $!

Beginning again after Labour Day (specifically the week of September 12th) - are my Wellness Consultation tea-time chats. A wonderful opportunity to talk about you, and how to go about honouring your best-self. For a really sneaky period only I am offering these consultations for a super-bargain of $25! Remember you needn't be a New Yorker to take advantage of this. I so far work with people as far reaching in both directions as England and California, and really do love working with my fabulous long-distance clients! And of course I love my locals :) Sign up for your wellness consultation today, and we will book your appointment for the early fall.

Remember my motto, that the best investment is the one you make in yourself - this has always been, and will always be the truth. You have just one body so treat it well and it'll be good to you in return.

Holistic Wellness Class This Autumn!

2011-08-20T04:21:00.000-07:00

Group Class: Holistic Wellness for the People

Starting in October:

Once more I will be offering Group Wellness Classes. This is a great way to get started on your personal health journey. You will have the support of your peers and a whole accountability team on your side.

This year Holistic Wellness For the People (aka Holistic Healing: A Creative Process) will run through the autumn into early spring. We will meet at 7pm on alternate Wednesdays (for the most part, there will breaks around the holidays) starting on 12th October and running through April 11th. I just love the idea of a group class through the dark days of winter, having each other to keep our hearts warm - and when the first buds of spring show, you'll emerge from your chrysalis with your fellow butterflies.

We'll look at WHOLE self wellness through food, safe seasonal cleansing, community, creativity and so forth. This will be a rich class with lots of out-of-class assignments to keep you motivated and inspired. We will draw from such texts as Crazy Sexy Diet, The Artist's Way and Integrative Nutrition.

If you have been looking to shift some things in your life, want to live vibrantly, and love group-learning experiences, this is a fantastic opportunity. The class will run as a 12 session program designed for men and women, gay and straight, for those with curly or straight hair, with white, pink, brown and black skin, for the shy and the boistrous, for the healthy already and the ones who desire to be more so. It is a class for the people of our community. We will learn from and inspire one another. Sometimes there will be laughing, sometimes maybe we'll shed a tear or two, and along the way we will grow. This class is priced affordably and fairly, and yes, there will be some opportunities for scholarships, but you have to ask.

If you are afraid of commitment, then perhaps committing to this class is a really good practice for you! These dates are possibly subject to a little finessing here and there, but I am pretty confident that for the most part this is our schedule:

Wednesdays

October 12th and 26th

November 9th and 30th (no class on Thanksgiving)

December 14th. Winter Break: Home Study Assignments.

Classes Resume:

January 11th and 25th

February 15th and 29th

March 14th and 28th

Graduation Class: April 11th

The Cost: I am offering this at a super special price, and an even more special price if you pony up before Labour Day! The regular price for these classes are $50 per (that's $600 for the entire series) but Stiggly is feeling very generous and wants to offer these classes at a very special "to the people" super-deal price:

Sign up by midnight on 5th September and pay only $350

Sign up between 6th September and October 11th: $400

That is some savings of between $200 and $250! Act now my friends, this is going to be a good one! Class size is limited so if you know you want to participate I really recommend you sign up today! Talk to me about payment plans too - I am always happy to accommodate if you are unable to pay all at once, and can arrange either two payments of $210 or four payments of $110.

"I've taken several of Sacha's classes and her knowledgeable and holistic approach really helped me to make some much needed changes in my life. The passion and heart that Sacha puts into each class makes it worth 10 times the small fee she charges." ~ Mentha, repeat holistic wellness class participant

Curried Summer Squash

2011-08-20T04:19:00.000-07:00

Simple Curried Squash: Stiggly Style

Every month I share a recipe that I hope you'll find tasty and simple and not too time consuming. Getting your veggies in needn't be a chore - with a little imagination, some good sea salt and perhaps some fun spices and quality oils, you can really let your lovely ingredients do all the talking! (I posted a version of this earlier in the summer, but this is the one that made the newsletter, and features a photo of my lovely niece Eleanor)

So, a few people this summer have "confessed" to me that they don't

Never Too Young To Start Cooking! Here my lovely niece Ella prepares dinner, look at the way she's handling that knife so well! (Proud Auntie Sach)

really like summer squash, or just aren't sure what to do with them. We've been getting a lot of them in our CSA share this summer, so I've been experimenting with different ways to enjoy them. My favourite so far has been to whip up a very simple, but very tasty Curry. I used to be really intimated by the very notion of making a curry, despite being a Brit. My Dad gave me an Indian cookbook many years ago, and it has sat, largely unread, on my shelf for years. In the past few years I have been looking for ways to get more turmeric in my diet and in the process, kind of "organically" started making curries! I hope you will agree that this is a very nice way to enjoy your courgettes/zucchinis.

What you will need

Water

Chopped Garlic - couple of cloves

Chopped Onion

Hefty teaspoon of Turmeric
Generous amount of freshly ground black pepper

Nice pinch of Cayenne Pepper (to suit your taste)

Nice pinch of Smoked Paprika or Chipotle Powder (or both)

About a tablespoon of Coconut Oil

Two or three Summer Squash - cubed

Two or three large leaves of collard and/or kale - finely chopped

A teaspoon or two of coconut flakes (optional)

A handful of raisins and/or goji berries (optional of course, but the sweetness of the raisins is a nice balance)

A nice pinch of Sea salt (to season, to your taste)

And perhaps: some seeds of some kind (chia, pumpkin, sunflower etc)

If you like, prepare yourself some brown rice to serve with this, or some quinoa (I have been really digging black quinoa). This summer though I have mostly been grain free and enjoying that lightness.

Making the Curry:
Don't be afraid!!

~ In a nice large saute pan pour about a third to a half of a cup of water (really this amount depends on the size of your pan but I am trying to get better about recipe writing, so bare with me here and use more/less as makes sense!)

~ Turn up the heat under the pan of water

~ Put your spices into the water as it starts to simmer, stir in.

~ Add your chopped onion, stir

~ Add your chopped garlic, stir

~ Add the tablespoon of coconut oil, stir in

~ Add your cubed squash, turn down the heat, stir gently and simmer

~ Add more water if needs-be, you want to just cover the squash, most of the water will evaporate off so don't worry about it being soupy. If you are eating rice with it this will also absorb some of the excess liquid.

~ Let simmer a little while until mostly cooked (taste a cube to check)

~ Add your finely chopped leafy greens, stir in together 'til wilted (don't overcook) you may want to put a lid over the pan for a little while here, but if you do be sure to have it on a low flame

~ If you are doing so, throw in your raisins/gojis and coconut flakes, stir.

~ Taste, see if it needs anything: more cooking time, more spices, some salt?

~ Serve in bowls, perhaps over brown rice or quinoa. Sprinkle with seeds if that's to your liking.

Eat and Enjoy

Sit down, chew nicely, go slow, smile and breathe!

Or, for those of you who missed this last month, you could just try the Potato Salad! (It's a good one, check it out: you needn't care much for spuds to like this "recipe"!)

What's In Season In The Region - August 2011 New York area

2011-08-20T04:16:00.000-07:00

Local Eating: Love Your Regional Cuisine!

Some "Berried" Treasure from my lovely sister Toni's Back Garden! It sure gets me pining for my own garden but for now I will be content with all our delicious local offerings, and our herb window boxes

Local fresh produce is really important to me. I shop regularly at the Farmer's Market and am also a core member of our CSA (that stands for Community Supported Agriculture)! The summer months are just divine - so rich in nutritious deliciousness. By shopping at your local market and/or belonging to a CSA you gain real insight into what grows where you live, and at the same time begin to get a better sense of how much we import and is available to us at any time of year, indeed how very privileged we are. There are still some foods that I will only buy in season - fresh berries, asparagus, tomatoes, corn on the cob, and fresh peaches to name some ~ because they only taste good then, and I only like eating these foods that have flavour!

Here I am, in my very first Stiggly Holistics Video, showing you what we received from our last week. Note, this is very goofy! It was a one-take opportunity, as I got home as the sun was setting and we wanted to film in natural light! A helicopter flew overhead, I trip over my tongue a couple of times and our camera battery died just at the last moment, but who says everything has to be perfect? Room for improvement is always a healthy thing :) OK, here goes, putting myself "out there" on YouTube! Eeek!

What's In Season In The Region:

Our CSA Pick Up August New York

I strongly believe consciousness about where your food comes from ~ who grows it, and how ~ is really important ~ for our own health and that of our planet. It is one of the most pressing political issues of this moment in history. So grab your cloth bags and get thee to the market, and maybe research a local CSA for next year.

Summer Squash Quicky Curry

2011-07-27T19:04:00.000-07:00

I just made a quicky curry with the squash (courgette/zucchini) and bok choy from our CSA. It was so easy and tasty that I decided to share it.

The squash really nicely absorb the spice of the curry and the sweetness of the raisins helps to balance out the spice. This is a good dish to bring about a sweat to help you detox and cool down. Rice is really an optional extra, I don't personally think it needs it. But if you are hungry, go for it, use brown or wild rice though, not white. (You could also use quinoa instead of rice.)

Simple:
2 to 3 squash (yellow and green) - cubed
bok choy (or leafy green of choice) - chopped somewhat finely
garlic - chopped
spring onion - chopped/sliced finely
coconut oil - about a tablespoon
water
curry powder (about a teaspoon, or more/less depending on your taste)
cayenne pepper and/or smoked paprika - hefty pinches
good quality sea salt - hefty pinch
raisins - handful
optional extras - hemp seeds, sunflower seeds, goji berries, brown rice, avocado

heat a sautee pan, add some water, put in some curry powder and cayenne/paprika and bring to a high simmer for a couple minutes.
reduce flame to a low simmer, add your cubed squash, cover and simmer about 5 minutes or 'til softened.
add a tablespoon of coconut oil, chopped garlic and chopped spring onion
add your bok choy or other greens
sautee and stir 'til cooked (don't overcook your lovely greens!)
add the raisins
salt to taste
if you are adding them - add the hemp & sunflower seeds, and gojis.
if you are eating it, serve over top of brown rice
if you fancy it, top the lot with a few slices of yummy avocado

easy and delicious and a nice way to eat up your summer zucchini/courgette.
eat sitting down, smiling and breathing. chew well. enjoy

Dog Days Summer Eatin' - Stiggly Mega Salad #43

2011-07-27T19:01:00.000-07:00

Stiggly Mega Salad #43!

Certainly when the heat is on, your oven shouldn't be! Salads are where it's at! I have been loving salads this year like never before, experimenting with new blends everytime. There are no rules really, whatever takes your fancy that you think would taste good in a salad - give it a whirl. Dare to be experimental! Here is just one of the salad recipes I've tried this summer. Add to it, or take away as you wish! It's very easy and really so nice to have a lot of different textures and flavours, and really nice for a hot summer's day. I know it looks like a lot of words, steps and ingredients but that's just Stiggly wordiness, in my attempt to break it down for you. Believe me I like simple food prep, so please don't be intimidated at all!

What you will need

(this first part is optional, and does require a stove top, take it or leave it)

Chopped garlic - couple of cloves

Coconut Oil

Pinch of Turmeric
Generous Pinch of Ground Black Pepper Freshly Ground

Can of Black Beans

Chipotle Pepper powder

Corn on the cob (one ear)

Sea salt

And (all, or just some of the following:)

Kale (any kind really, ripped to small pieces)

Olive Oil

Lemon or lime (for the zest and the juice)

Cayenne Pepper

Arugula or spinach (cut or ripped to small pieces)

Pea sprouts (and maybe some edible flowers)

Half a red onion (sliced thin or finely chopped)

Spring onions (finely chopped)

Sugar Snap peas (cut in half or thirds)

Grated Carrot

A whole orange (peeled, cut into smal pieces)

Spicey olives, maybe some capers

Sundried tomatoes (cut into small pieces)

Tamari & raw almonds

Sunflower Seeds

Chia seeds

Avocado

Putting it all together!
Part One: Beans & Corn

First of all, prepare the beans/corn. Do this early so it cools off enough to add to the salad. Skip this if it's a hot day and you want to eat straight away, though it's very tasty, and simple.

Warm up a little coconut oil in a pan, add the chopped garlic, and turmeric and black pepper, then add the can of beans, stir, add the chipotle pepper and scrape off the kernels from the cob straight into the pan, stir, add a little sea salt to taste. Turn off the heat, set aside. Once cooled enough you can put in the fridge 'til your salad is ready.

Part Two: Massaged Kale
Wash your hands and then wash your kale. Cut off the very fibrous stalks and put aside for a smoothie, or cook them up with beans or eggs, just don't toss them, they're good for you!

Take your kale and rip it into small pieces into a bowl. Massage it well with lemon juice and olive oil, add some salt and massage a little more. Set aside. Trust me, massaging kale like this takes away the bitterness and makes it all around more palatable in all it's raw glory!

Part Three: The Dressing

Next, prepare your salad dressing - into a glass jar squeeze the juice of a lemon or lime, a pinch of turmeric, a pinch of chipotle, a pinch of sea salt, a pinch of cayenne pepper, and olive oil (approximately double olive oil to citrus juice, but keep tasting 'til you love it). Shake well and set aside.

Part Four: Assembling The Salad

Pretty much you'll just start adding the ingredients to a large bowl now, including the pre-dressed, massaged kale and the cooled down beans and corn. Just save the avocado 'til last, it's best to add that after you've tossed and dressed it. Toss everything together very well. Serve in large bowls, dressing individually, then add the avocado to the tops of each bowls.

Part Five: Eat and Enjoy

I really hope you'll love this salad, as always, make it your own. I love how long salads of this nature take to eat, and how you're always having a different taste or texture sensation. Sit down, go slow, smile and breathe!

Or, you could just try the Potato Salad! :)

A Sad Loss To Our Community

2011-07-21T08:26:00.001-07:00

As many of you will have heard by now, we lost a great friend to our community. My friend and boss of 17 years, Ray Deter, was fatally hit from his bicycle on 27th June - he died a week later on 3rd July. I find myself quite at a loss to describe the deep, deep sense of loss ~ truly there is a feeling of the rug being pulled from underneath our collective feet here in our village. I share this here because what keeps coming up for me is the message to embrace life fully, and to be here now. Life is precious, and fragile, and the unexpected should, in fact, be expected sometimes. From my yoga practice I understand the teachings of being ready for what life might spring upon us. To learn to move through all kinds of transitions with as much grace as possible, and sometimes that means through really hard stuff. However, one is rarely ready to receive news of the death of a healthy, young friend - it doesn't make sense and it hurts so much - and yet, somehow, we have to gracefully keep going. This is one of the most difficult life lessons to grasp. We want to make sense of things ~ as human adults we are mostly logically minded creatures who want to understand the hows and whys of everything, but I find sometimes, when there are no such resolutions, the only place to go is to the heart space, to rest there a while, and feel. To embrace all that comes up ~ the anger, hurt, sadness and pain ~ is indeed ultimately very healing.

Ray was a man who embraced life every day and really saw the beauty in small things, and magical things, like rainbows.

Holistic Wellness is not simply about eating kale and doing yoga ~ it's really about living in the moment, appreciating a wide array of sensorial experiences, being around people you love and who love you back, and showing gratitude for life's offerings. Indeed I have such tremendous gratitude for the imprint Ray had on my own life's journey. RIP my friend.

We will be having a Mega-Benefit and Celebration of Ray's Life on 1st August. All donations will benefit Ray's sons, Jake and Maxwell's college education. If you would like to attend, or donate, please click here.

Blueberries Are In Season!!

2011-07-21T07:48:00.001-07:00

Blueberries Are So Delicious!! And they're good for you too! Blueberries are one of my very favourite fruits. I love them frozen in my smoothies, and when fresh I like them straight-up. They're known to be high in antioxidants, they support your immune system, are good for your brain and memory wellness, are known as a beauty food - they're really good for your skin and allegedly when eaten by the bucket-load can slow down the onset of wrinkles (bring 'em on!!), and they're relatively low on the glycemic index. Blueberries are our local "superfood"! Enjoy 'em while they're in season!

Dog Days Special Offer!

2011-07-21T06:42:00.000-07:00

TAKE ADVANTAGE OF MY DOG-DAYS SUMMER-FEVER PRICE BARGAIN!!

For only a short time longer, I will be offering a very super special on my Feel Your Most Fabulous Self Initial Consultation, a one-on-one wellness consultation for just $25**, (a value of $150, yes this is really a deal!)

We'll spend 45 minutes to an hour discussing YOU, your wellness needs, your goals and challenges!! And even better, if you sign up to be a client, the $25 will be subtracted from your first month's payment! Again, this special is only good for another couple of months. I know you don't want to miss this special offer! It's always a good time to check in with YOU! I offer consultations in person (with cups of herbal tea and hugs), on Skype and by telephone, so if you live outside of New York City there is still an option for you. Click here to learn more and sign up, and then contact me to make an appt! Don't delay - treat yourself and together we'll work to reveal your best, most fabulous self! **Sessions purchased today are valid through the end of 2011. I am making appointments for September now!

What's In Season In The Region! New York - July 2011

2011-07-20T09:13:00.000-07:00

Local Eating: Love Your Regional Cuisine!

Local fresh produce is really important to me. I shop regularly at the Farmer's Market and am also a core member of our CSA (that stands for community supported agriculture)! The summer months are just divine - so rich in nutritious deliciousness. By shopping at your local market and/or belonging to a CSA you gain real insight into seasonal cuisine, and at the same time begin to think about how much we import and can get at any time of year. There are still some foods that I'll only buy in season - fresh berries, asparagus, tomatoes, corn on the cob, garlic scapes, ramps, and fresh peaches ~ because they only taste good then. When you buy these foods locally they've been picked fresh and actually have flavour. The photograph above just came in to my inbox as I was writing, taken by my lovely friend Lisamarie of her garden's bounty for today ~ just north of the city ~ I'm so happy for her! Am I a die-hard about local produce? I'm not. Mike and I make our main food supply be what's in season locally, and that's super easy at this time of year, but I also love to include many things in my diet that don't grow around these parts, regardless of season. Life without avocados? Nope, not ready for that! But I do strongly believe consciousness about where your food comes from ~ who grows it, and how ~ is really important - for our own health and that of our planet.

So grab your cloth bags and get thee to the market. New Yorkers, see about picking up some of the following!

Blueberries, plums, peaches, apricots, raspberries and black currants! Eat them fresh, freeze some and throw them in your smoothies, or maybe make some jam. This is the season of the fruit! I love to pick up a punnet of something and often will have devoured much of it before I've even left the market! What else have we right now? All kinds of interesting mushrooms, lovely squash, broccoli, beets, carrots, Greens greens greens ~ all kinds of lettuces, kale, spinach, dandelion greens, sorrel, collards, fresh herbs like lemon verbena, spearmint, basil, lemonbalm (lovely for teas). And we're already starting to see tomatoes and corn on the cob! Then there are a variety of glorious flowers - including daisies (my personal favourite), zinnias, cornflowers, and the ever popular sunflowers. It's summertime alright!

You will also find grass fed meat & dairy, locally caught seafood, pasture raised eggs, beer, wine, honey, jam, herbal tea, herbal sorbet, ice-cream, maple syrup, bread, corn tortillas and other baked goods. And you can drop off your compostable food scraps every day that the market's open!

Check out your local market schedule, or if you live in downtown New York City - Union Square Greenmarket is open from 8am until 6pm on Mondays, Wednesdays, Fridays and Saturdays.

Click here for more information about this and other New York City Green Markets

Blueberries Are So Delicious!!

And good for you too! Blueberries are one of my very favourite fruits. I love them frozen in my smoothies, and when fresh I like them straight-up. They're known to be high in antioxidants, they support your immune system, are good for your brain and memory wellness, are known as a beauty food - they're really good for your skin and allegedly when eaten by the bucket-load can slow down the onset of wrinkles (bring 'em on!!), and they're relatively low on the glycemic index. Blueberries are our local "superfood"! Enjoy 'em while they're in season!

Summer Time, and the living is easy

2011-07-04T14:41:00.001-07:00

"Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all's right with the world."

~Ada Louise Huxtable

Oh delicious June! Long long hours of daylight. Birdsong, and flowers in bloom. Smiles on faces, the sound of laughter. Farmer's Markets ripe with green goodness. Oh my, what a wonderful time of year.

Our marigolds are bursting with orange flowers and they really make me smile as the early morning sunlight shines upon them. And on our downstairs neighbours fire escape, two baby pigeons have just hatched, which is really fun to see. Wonders of nature, even here in the big metropolis!

My cleanse journey continues and each morning sees a new smoothie invention in the blender, each evening a playful salad creation. I feel light, energetic and playful.

I love to celebrate the Summer Solstice and today I wish you a beautiful long day, honouring the sunshine and the season. As this letter arrives in your inbox I will be in downward-facing-dog or tree pose in Times Square - for the annual Mind Over Madness Yoga Event - it's such an incredible experience and I think a wonderful way to celebrate light and life. Breathing and stretching and being present with a thousand or so fellow yogis and yoginis at the very pulse of this big beautiful city! As their motto reads "Anyone Can Find Tranquility On Top of A Mountain. Can You Find It in Times Square?" I think the very idea of attempting to, to be just beautiful! Namaste!

It also occurred to me that where my lovely sister Lottie lives, in Western Australia, they're celebrating their winter solstice, and today is their shortest day! It's quite wild for me to navigate my head around that idea today, but those of you reading down under, I send you some inward bound love.

In this month's newsletter I will be keeping you up to date with "What's In Season In The Region", sharing a couple of super easy and health-filling summer recipes, and giving you a heads up about my autumn class "Holistic Wellness For The People".

Also, I would LOVE it very much if you would and "Like" my Stiggly Holistics Business Page. Social Media is where it's at these days, and the more "likes" we can gather, the better. Hoping that you, my dear faithful reader, will help me spread my wings out a little further so that I may fly! Help me reach my June's number goals! You will be much appreciated! And please, forward this newsletter, tweet about it, and pop it up on your facebook page - you'll see the little icons atop this page, we've made it very easy for you! My goal is to reach out ~ wide and far ~ to educate and nourish, to soothe and heal. Thank you for helping me with my mission. https://www.facebook.com/stigglyholistics

Remember what I always say ~ the best investment you can possibly make is the one you make in yourself! So, are you ready to bound joyously into your most fabulous self? To take life by the horns and unearth your best you? I thought so....! See you really soon!

Dare to Bloom!

2011-07-04T14:40:00.001-07:00

Reveal Your Most Fabulous YOU!

Have you ever renovated or decorated your home? Maybe you put it off for a while, and then it just got to the point where you just had to tackle it. You had to move a lot of things, part with some stuff, and live in a sort of mayhem for a few days, weeks or even months! And then once the work was done - transformation! Taking the steps to make personal health and wellness changes is much like that. We may wish we could click our fingers or wave a wand and it's done, but the truth is you might have to shuffle some stuff around, and be ok with not sitting in the comfy chair for a little while - but the results will be so very worth it and you will wonder why you didn't tackle this years ago!

I often hear from people that making change is difficult, and that being healthy is hard work. However, I love to flip that concept right on it's stubborn noggin and think - WOW! What an amazing time to live, the resources we have for wellness, and just how easy it is to alter diet and lifestyle a little, rather than get surgery, be on a pill regimen for the rest of your life, or be tired and sick or have headaches all the time! In relative terms, how SIMPLE this idea really is! Flipping our perceptions can change everything and make a huge difference!

As a Holistic Wellness counselor, I am here to be your guide, cheerleader and guru. I will hold your hand and help you navigate territory unfamiliar. That is what I do. I work with individuals who have come to that fork in the road and decided the wellness path is the one they want to travel upon. I help people travel that new road lightly and lovingly. My style is a little bit Mary Poppins (with a deep bottomless bag of tricks to boot), a little bit Jamie Oliver, and a whole lotta Stiggly. I will help you with the changes YOU want to make, be those changes related to weight loss, emotional clutter-clearing, greening your home, learning to cook simple healthy meals, and a myriad of things in between. The word Holistic, simply put, means whole picture. And that whole picture of your life is what I help you clearly focus on, with a great wide-angle lens.

"Working with Stiggly helps me find the bravery within me to see things in a healthier light and make sorely needed changes. She helps me see my patterns and shows me how to be courageous and break them. She is fair, intelligent and I trust her with anything and everything."

~ Cynthia, holistic wellness client.

What's In Season In The Region! June 2011

2011-07-04T14:39:00.001-07:00

Local Eating: Love Your Regional Cuisine!
For all you newbies, this segment is a part of the Stiggly Newsletter from May until December. I share with you some of the wonderful bounty of our local green markets so you can get yourself out shopping, armed with cloth bags and big smiles! Meet the makers, skip the middle man and get the freshest, just-picked greens, oranges, purples and reds....

June is the most exciting time at the Farmer's Market. Not because the crop is my favourite even, there is still so much more to come deeper into the summer, but because it is so GREEN and vibrant and alive. There are foods that are just in season for the blink of an eye, and foods you have been missing like a very best friend who lives 3,000 miles away who you only get to see once a year! Creativity and inspiration in the kitchen come alive once more. Salads are fun again! It's truly a beautiful time to be shopping at the market.

Local food means less travel miles, which means foods can be picked when fully ripe, and delivered to you really soon afterwards. Seasonal eating is healthy eating!

So what's in season in our region right now?

Some of the following are only available for a very short period of time, so get them while they're here.

Strawberries and Cherries!! OH yes! They're back! Last week I bought myself a punnet of strawberries and ate the whole lot before I left Union Square - the green tops straight to compost and the container returned to the farmer all in a brief moment! Not a-one shared with my lovely husband!! But we did share a bag of super wonderful cherries that were divine! I love cherries. I love collecting the stones and "seeing who I will marry: tinker, tailor, soldier, sailor, rich man, beggar man, or thief!" There is still some asparagus (more northern farms - but really not for much longer!), young spring garlic with all it's greenery, garlic scapes, (makes such great pesto), stinging nettles (again, they're at the end of their season, they start to get tougher as the summer progresses), mushrooms, Greens greens greens - wild lambsquarter greens, purslane, all kinds of lettuces, kale, spinach, dandelion greens, sorrel, collards, fresh herbs like chamomile, lavender, spearmint, basil, lemonbalm (lovely for teas). And there are a variety of glorious flowers - including everyone's favourite - the leggy prideful beautiful sunflower. You will also find grass fed meat & dairy, pasture raised eggs, honey, jams, maple syrup, bread and other baked goods. And you can drop off your compostable food scraps every single day the market's open!

Get thee to the market! A true oasis in the city.

Union Square Greenmarket in New York City is open from 8am until 6pm on Mondays, Wednesdays, Fridays and Saturdays.

Picnic Delights....

2011-07-04T14:38:00.000-07:00

Summer Snackin' & Picnic Delights!

Sometimes on a summer's day the last thing you want to do is put the stove on. And on those hot days you really don't need to! There are so many ways to eat simply, healthfully and deliciously at this time of year. This month I'm sharing a couple of dishes that you may like to bring to a picnic or potluck, or enjoy for a light lunch or dinner.

Smiling Minty Sugar Snaps:

This recipe was inspired by a side dish my friend Nonna and I enjoyed at The Smile - a cafe just up the road from me. Crunchy and light and very, very more-ish. We deconstructed the recipe and I made it this week. I think I got it pretty close to what we had there!

What you'll need -

Fresh Mint - get the organic stuff, from the market - washed

Sugar Snap Peas - again, go organic and local - washed and the ends snapped off.

Olive Oil - some healthy glugs

Sea Salt

A ceramic or glass bowl or even a saucepan in which to toss your ingredients

What to do -

Wash your hands.

Wash and pat dry the mint and sugar snap peas.

Finely chop the mint and chuck into your bowl.

Cut off the ends of your sugar snaps and discard into your compost pile.

Throw the whole sugar snaps into the bowl atop the mint.

Pour in a glug of olive oil and a nice pinch of seasalt.

Using your hands toss them together.

Taste - does it need a little more mint, olive oil or salt? Adjust accordingly!

Serve with a smile!

Mike's Amazing Black Bean Hummus

I really like hummus but I can't stand the plastic containers that it's sold in, nor do I like the price tag on the commercial stuff when I know it's just a blend of a few simple ingredients! Mike has been making hummus for us at home now and I love his recipe. Today I am sharing his twist on the classic. Last week at the farmer's market someone was selling black bean hummus and I thought, what a great idea! Who says hummus has to be made with chickpeas? Also, black beans are grown locally and are available at the market and the 4th street food co-op in bulk, so that made this dish perfect for our Unplugged Summer Solstice Potluck Locavore Feast. Since Mike is the expert at pestos and hummus in our family, he made this dish a couple of days ago for our dinner and it was (and still is, there are left overs) just incredible! I'm one of those people who likes to lick the bowl, and this one had me "cleaning" the blender with lots of love. Hope you'll give it a whirl. Please note that the way Mike and I prepare food is most often intuitive or experimental, so the quantities and "how to" are just guidelines. Trust yourself and play!

What you need:

2-3 cups of cooked Black beans (you can use dry ones, just remember you need to soak them for 8 hours ahead of cooking them, which is the best, and most affordable way to do it, but in a time pinch, go for the canned organic ones, this is just fine! When cooking your own, don't put any salt in 'til after, they will stay hard forever!)

Garlic (as much as you like really, we used the young fresh stuff, greens and all)

Lemons (the juice and zest of about two organic lemons)

Olive Oil (healthy glugs)

Sea Salt (nice healthy pinch)

Basil or Cilantro (if you like)

Filtered tap water (so your blender doesn't konk out on you)

What you need to do:

~ Blend your garlic, lemon juice & zest and herbs first, maybe with a little water.

~ Then add a little more water and blend up the beans but do save some, (you may need to add some if it's too salty or lemony later, and it's also nice to serve your hummus with some whole ones on top.)

If the blender has a hard time, add a little more water and/or lemon juice - our blender struggles without liquids.

~ Add a nice glug or two of olive oil and sea salt.

~ Blend away!

~ Taste it!!! Ask yourself, is it salty enough, too salty? Lemony enough? Too liquidy? Add some more beans. Need more of anything? If so, go for it.

~ Serve in a nice ceramic or glass bowl, topped with some of the unblended black beans and some chopped cilantro or basil. You can spread it on tortillas, you can dip raw carrots, zucchini or sugar snap peas in it, or however you usually enjoy your hummus.

5th Annual Summer Solstice Unplugged 100 Mile Locavore Potluck Feast

2011-06-21T07:52:00.000-07:00

We just celebrated our fifth annual summer solstice unplugged 100 mile locavore feast. An event that Mike and I host annually to spotlight the abundance of our local area Farmer's. Each year we invite different home-chefs and foodies to bring a dish sourcing from ingredients grown and harvested locally. This includes beer and wine. Our local area is incredibly rich with food possibility at this time of year.
At the same time we unplug all the electricity and honour the long daylight hours of the solstice, and do our little bit towards giving our Earth Mama a break during the evening. Dining by candle light after an aperatif on the rooftop.
Photographed you will see this year's home-chef foody crew and if you have good eye-sight you can read the menu (or you can read below). Everything was delicious and light and refreshing. If you're interested in hosting an evening like this and looking for some tips, contact me for more info. And if you categorize yourself as a home-chef foody who loves to support local farmers and be sweet to our Earth Mama, and would love to come to one of our events, let me know. Happy Summer Solstice. Here's what was on the menu:
up on the roof - Aperatif of blended cool cucumbers, mint and beet water with ice
followed by -
mushroom, asparagus, kale, young garlic, young onion frittatta with pasture raised eggs
fresh lavender, chamomile and mint tea (cold)
black bean hummus
garlic scape pesto over raw zucchini "noodles"
green salad with a medley of greens, cucumber, onion and chamomile flowers
roasted turnips
sugar snap peas with mint olive oil and seasalt
fire roasted red peppers
"Fennelini"
Summer Solstice lettuce Rolls
Chorizo Bo Saam Lettuce Wraps

Local beer and wine and tap water

Stiggly's Feelin' Like A Clean Green Springy Machine!

2011-05-17T20:44:00.000-07:00

"Feelin' Groovy!" ~ Simon & Garfunkel

Hello everyone! It's spring and I feel a-MAY-zing! Despite the wet wet one we're having, I have to say I'm feeling great. This is my very favourite time of year. The market is just busting with delicious edibles and it's so nice to see all the wonderful farmers back at Union Square. I have extra pep-in-my-step and am brimming with happy energy as I'm spring-cleansing. For the past eight years I have enjoyed cleansing two to three times a year, and always the spring is my favourite time to do this. Each year I think I take it a step deeper and this spring I find myself boundless. In this newsletter I will share some of my secrets because I highly recommend cleansing to everyone of you!

I think of this time of year as "Blink and You'll Miss It". The blossoms come and go in a moment. That vibrant almost lime green of new leaves soon turns a darker shade. Asparagus, fiddleheads, nettles, young garlic - just here for a quickie - so you better get 'em and enjoy them while you can. And my marigold seeds are growing so fast, it seems I just put them in the soil and they are already bushy green plants, with flowers to follow very soon I'm sure. As I mentioned last month, these are the harvest of my last year's marigolds, and I just love the ripple effect, knowing some of you out there have planted the seeds of my harvest in your own gardens and window boxes. A little bit of East Village marigold love now growing in Tennessee, Rhode Island, England, Wales, the LES and Brooklyn! Please send me photos!

In this month's newsletter: "What's In Season In The Region" is back, so I may once more share with you some of what's growing locally and available at our green markets. I have a delightful recipe to share, courtesy of my friend Nonna - "Wild Spring" - which I know you're going to really enjoy. And I will be sharing some of my cleanse secrets with you that I hope will inspire you to jump on the Wellness Train - it's a happy healthy place to be!

Remember what I always say ~ the best investment you can make is the one you make in yourself! So, are you ready to spring into your most fabulous self? To take life by the horns and unearth your best you? I thought so....! See you really soon!

Step Out Of That Pigeon Hole And Into A Brand New YOU!

2011-05-17T20:42:00.001-07:00

Spring Cleansing, Wellness & YOU!

Working in the field of wellness I have heard every excuse in the book as to why people are not ready to embrace their best selves. Too busy, too stressed, too broke, too old, too young, "I've got kids", "it's just not my thing", "something's gonna kill me anyway, may as well be this that or the other", "Work takes up all my time" - and so on!

What I actually hear however is FEAR. It is scary to make changes in one's self. What would it feel like to actually lose those extra ten pounds you always talk about? What would your life be like without those headaches and dreadful PMS?

Sometimes I find that people prefer to stay in their comfort zones, even when that comfort zone isn't all that comfortable! Better the devil you know perhaps? Well your devil may be wearing Prada, but what if she wants to wear a bikini on the beach this summer? Maybe the devil-in-you whom you haven't met yet is just so fabulous - maybe she's less cranky, more flexible, has great skin, and feels amazing. Maybe! You won't really know unless you take a small leap of faith and GIVE IT A WHIRL!

It's very easy to pigeon-hole ourselves: "I only wear black", "I hate yoga", "I am a carnivore", "I could never do THAT", "I'm bad at math"! In the movies we may lump people into one dimensional groups - your cheerleaders, geeks, hipsters, etc., but in the real world we are much more complex than that. Maybe when we make these personal statements there is an element of truth to them, or so we believe, but does that mean these profound thoughts we have about ourselves are really our greater truth? My belief is that if you keep on repeating the same thing, then yes, they will become so. How about going against the grain once in a while, and just test the waters?

During my own cleanse I am facing some of my own comfort zone areas and those "personal statements of fact". For example I have always hated doing yoga in front of a mirror and would feel a lot of anxiety before a class if there were no mirror-free spots left. "I can't balance if I see myself in the mirror. I don't like seeing myself in the mirror. I am not a mirror person!" Facts! Right? Of course not, these were old "habits", and silly ones! As I cleanse I am challenging this - and in fact sometimes putting myself in view of a mirror with intent, and being ok with it. This is just one small example of breaking away from these ideas we have fed ourselves about ourselves. Take a moment to think about some of the bold statements you make about your self. When did you begin saying or thinking these things? Perhaps it's time to try on a new hat!

Cleansing is about letting go - to make room for better! It is always the right time to embrace wellness, and YES, that does mean YOU!! As I mentioned, my own personal journey has been a long one, and it's continuous. I imagine that things will only get better and better.

As a holistic wellness counselor I want to support you on your journey to find your most fabulous self. I work with people individually and in groups, in person and on skype and via email. I love to help people nourish themselves into wellness. If you have always wanted to try cleansing but have been afraid, or unsure, contact me. I treat everyone of my clients as the unique individuals that they are. I will be your guide and cheerleader.

I challenge you to step out of the pigeon hole that you put yourself into a long time ago, and just see what that feels like!

My Spring Cleanse Journey -

2011-05-17T20:41:00.000-07:00

Spring is a time of new beginnings, and to me this is a beautiful thing. While many of us make new year's resolutions on January 1st, the optimal change-making and promise-keeping for ourselves happens at this time of year. This is really a perfect time to lighten the eating load, cleanse the liver, declutter the closets of your home and mind, stretch and move your body, plant some seeds, spring open your windows, and get outside as much as possible.

I am just entering my third week of my cleanse and really feeling so good that I felt inspired to share a little bit about it and to answer some oft asked questions.

First of all a cleanse is not the same as a diet. The idea of "going on a diet" is not something I generally think of as a good idea. Usually the people I hear who do diet, do so on a regular basis, and have been at it for years and years - generally this is a very yo-yo experience: losing and regaining a few pounds here and there. This is because most diet plans are not sustainable and usually have many restrictions, which don't at all address our very human psychological and emotional connection to food and eating.

A cleanse is a time of checking in with one's self. A time to let go of that which no longer serves us, and to really focus on nourishment and wellness. My personal plan will likely look a lot different from yours. Indeed it looks a lot different to my personal plan just a year ago! A well mapped out cleanse is ever evolving and unique to you and your needs.

I am conspiring in cleanse with my friend and fellow wellness counselor Vicki Lewis. We're supporting each other by checking in and providing accountability. This is key to staying on track I believe, and why I really like to support clients through their cleanse process. Vicki and I are both following the Green Smoothie Queen Cleanse, in addition to mapping out our own individual plans. Mine includes a lot of de-cluttering of house stuff, emotional detoxing, yoga & deep breathing, huge mixed salads, micro-nutrient focus, green smoothies, lots of herbal tea and water, and some time off from dairy, sugar, grains and alcohol. My salads and smoothies have been so much fun - I've been getting really creative with them and they're SO delicious. I find I am spending less time making food and more time eating and enjoying it, which is the opposite of a lot of meal planning!

People ask me all the time if I am eating food on this cleanse - the answer is YES, absolutely! Is it all raw? Nope, I'm including cooked beans, lentils, seaweed and quinoa. (Quinoa might get lumped in with whole grains but actually it's a seed). Am I tired? No, just the opposite, I have so much energy, and the quality of my sleep has improved too. Don't I crave the things I'm not eating right now? Actually, not so much. I'm making sure to fill the "voids" with really tasty, nourishing foods so those cravings have actually mostly deminished. What, you don't even crave your old favourite, chocolate? No, not really. I sometimes include raw, unsweetened cacoa powder in my smoothies and that's quite a fix! And how long are you going to cleanse for? That will be determined by how I feel and when I reach my goals, and go from there. At the moment I have a tremendous drive to keep going. My "treat" is feeling happy, balanced and light.

I am happy to answer any questions you may have, about recipes for smoothies and salads, or if you want guidance and support around YOUR cleanse!

Recipe of the Month: Nonna's Wild Spring

2011-05-17T20:38:00.000-07:00

My sweet and lovely friend Nonna made this recipe to bring to our Welcoming Spring dinner party potluck last month, and I have been thinking about it ever since. Finally I got to make it and it was as delicious as when I first tried it. The dressing alone is just sublime! I made extra of that to have with salad another day. Nonna found the recipe on the really fabulous blog site 101 Cookbooks, by Heidi Swanson which I definitely recommend you check out. The original recipe (pictured here, photo by Heidi) calls for goat cheese sprinkles on the top, so if you fancy that, go for it.

Nonna's Wild Spring:

(this recipe is 8 or more servings worth, great for left overs)

What you'll need -

4 cups of cooked *wild rice

1 cup of cooked ** yellow split peas

For the Almond Dressing:

1 or 2 garlic cloves, smashed and chopped

1/4 cup almond butter***

zest of one lemon

scant 1/4 cup fresh lemon juice

2 tablespoons olive oil

scant 1/4 cup hot water

scant 1/2 teaspoon fine grain sea salt

and additionally:

1 bunch asparagus, trimmed and cut into 1-inch segments

1 bunch chives, chopped (if you can find the bunches with the lovely purple flowers, keep the flowers to put on top)

*** Note: Almond butter is really good & tasty, but it's also on the pricey side. Be wary of the cheaper stuff, it usually has sugar and other oils in it too. You may of course feel free to use tahini or experiment with other nut butters here if you wish - again choose the sugar free pure "butters".

What you need to do:

~ First of all you will need to cook the wild rice and the split peas as follows:

*Wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups sea-salted water to a boil. (When cooking I always like to add a pinch of turmeric to my rice or quinoa). Reduce to a low flame and simmer - put the lid on. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally, don't let it boil over or burn. Set aside.

**Yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook on a low simmer for about 20-30 minutes, or until tender. Drain, salt to taste and set aside.

~ Then you will cook the asparagus: Bring a saucepan full of water to a boil. Sea-salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

Next you will prepare The Dressing:

~With a fork, whisk together the garlic, almond butter, lemon zest and juice, and olive oil in a ceramic bowl. Add the hot water to thin it a bit and then the salt. Stir well. Save the extra dressing in a lidded glass jar in your fridge and use within a week or so for salad dressing.

~ In a large bowl combine the wild rice, yellow split peas, asparagus, and about half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more sea salt if needed. Serve topped with chives (and crumbled goat cheese if you like). I like to save the tops of the asparagus and some chive flowers to top each individual bowl.

Note, I also made this using red quinoa instead of wild rice (pictured), and it works just as well. I think it will also be nice using fiddlehead ferns along with the asparagus if you can get up nice and early and get some from the market while they're in season.

This is another great spring recipe if you are looking to lighten up your eating, and will be enjoyed at a picnic or potluck. It's also very easy to make, so don't be remotely intimidated. As with all of the recipes I share here - take out things you don't fancy and/or add in some other things that speak to you!

What's In Season In The Region: May 2011

2011-05-17T20:36:00.001-07:00

As most of you know, the Union Square Farmer's Market is one of my favourite places in New York City. When I moved here 23 years ago it truly was a little haven of comfort to me in the midst of the concrete jungle. It remains that way for me even still, and is really such an important part of my week. If you ever want to wander around the market with me on a Wednesday or Friday, let me know, I will take you to my favourites.

Local food means less travel miles, which means foods can be picked when fully ripe, and delivered to you really soon afterwards. Seasonal eating is healthy eating!

So what's in season in our region right now?

Some of the following are only available for a very short period of time, so get them while they're here.

Asparagus, Fiddlehead Ferns, Stinging Nettles, Ramps, Sunchokes, Baby Greens, Sprouted Peas, Kale, Dandelion, Sorrel and lots of other Salad Greens, Fresh Herbs like Mint and Lemon Balm, Chives, Lilacs, Lily of the Valleys - and more things coming each week! You will also find grass fed meat & dairy, pasture raised eggs, honey, jams, maple syrup, bread and other baked goods. And you can drop off your compostable food scraps every single day the market's open!

Get thee to the market! A true oasis in the city.

Union Square Greenmarket in New York City is open from 8am until 6pm on Mondays, Wednesdays, Fridays and Saturdays.
Click here for more information about this and other New York City Green Markets

Happy Spring

2011-04-19T19:31:00.001-07:00

"Spring is the thing!" ~ anon

Spring Spring Spring! Don't tease us now! What a cool, wet, gray one we've been having here, and all I can say is May Flowers! Right? Happy April everyone! Everyday since my trip to the UK I have been looking at the weather in London - sunny and in the 60's and 70's - everday! I admit it, I have been having some weather envy! But I know it's coming here, I just know it! My marigold seeds told me so - they're popping through the soil and making promises. I'm really extra excited about these marigolds - last year I bought a packet of seeds and had the gorgeous orange flowers lighting up my window sill from April to November, then in the late autumn I harvested their plentiful seeds. This year I've planted those very seeds, and they're growing! Window box farming is very exciting! I've shared some of the seeds with fellow gardeners already, and still have extras. Let me know if you would like some of my humble crop - I will happily put some in an envelope and mail to the first few of you to write back. While supplies last!

In one of my yoga classes last week, while we were all holding my second favourite yoga pose - Tree - the teacher spoke of Budding Potential - this time of year when the trees are just ready to pop. It's really just a moment, and if you blink you might miss it, so keep your eyes wide open and take in this moment, this short phase. Before you know it everything will be green and rich. Thinking of this as metaphor - what is YOUR Budding Potential? What are some dreams and aspirations? What changes would you like to see in yourself, for yourself?

The following day my beautiful yoga teacher friend Glennie also had us standing in tree and doing a series of balance poses. Her experiment was beautiful to me, because we did the series in the beginning of the class before we were all fully present and focused, and there was considerable wobbling amongst us. Then an hour or so into the class we repeated the series, and there was much more grace throughout the room. Again I was moved by metaphor. When we make room for mindfulness and get connected on a deeper level to ourselves we may find balance; balance in life. When we tip the scale too much in one direction we become "off". This may be seen from every perspective. Many people spend their lives giving to others and not finding the balance in giving to themselves. Others may be all work and not enough rest or play. Some eat a lot of rich heavy foods and don't find balance in greens. Some think dark and negative thoughts and forget to let the happy light ones in. The eventual outcome is indeed imbalance, and our bodies and psychies will eventually remind us that this ain't good! What can you do to balance YOUR life?

Spring Cleansing Programs With Stiggly

2011-04-19T19:30:00.001-07:00

Spring Cleansing & YOU!

Spring is absolutely the best time to cleanse. A Stiggly Cleanse Program guides, supports and cheerleads you through a truly holistic process of cleansing - honouring your whole self. We work in phases, and there is no deprivation! One of the central principles of a holistic cleanse is that it is approached from a very sustainable, individualized viewpoint.

This spring, to try to create a program for all of my readers I have a few options. I hope one of these will suit your lifestyle and schedule.

"Distant" Learning - this option is for those of you who may prefer online communication, ether because you are never sure of your schedule so are unable to commit to live-classes, or because you live too far away, or maybe you're shy and groups just aren't your thing! With this three-four week guided program I will send out assignments and be with you electronically as you work through the phases of my cleanse program. Individual email support is plentiful, and you will have the opportunity to communicate with other distant cleansers if that's helpful to you.

4th May through 1st June 2011

- $90 per person

Click Here to Sign Up

Cleanse Workshop - this is for those independent cleansers who would like an evening of inspiration to get your personal cleanse started and for those would like some ideas and a jump start. You'll have the opportunity to hear about different kinds of detoxes and cleanses, and I will provide an outline of a Stiggly Cleanse for you to work through independently. I am offering this class, based on numbers, on two separate dates -

Wednesday evening on 4th May at 7:15pm

Saturday afternoon 7th May at 2pm

- $40 per person

- $70 per couple

Click Here to Sign Up

Intensive Four Week Group Cleanse - this option is a guided, fully-supported hand-holding, herb-tea-drinking class for those of you who like accountability, have stories to share with others and like the nurturing a group setting provides. We will meet on four Wednesday evenings - the first of which is the Cleanse Workshop evening as noted above. We will together work through the phases of a Stiggly Holistic Cleanse, which is organically structured to work for you and your needs. Each week you will be given a little goody bag, recipes and homework, and on one of the weeks we will make body and facial scrubs to further enhance your holistic cleanse. As your cleanse leader I will guide you and communicate with you between classes.

Wednesdays @ 7:15pm: 4th, 11th, 25th May and 1st June

- $125 per person

- $200 per couple

Click Here to Sign Up

Individual Up Close & Personal Cleanse Program - this option is for locals who prefer one-on-one and want to focus on a spring cleanse. We will meet for three 45 minute sessions, over a period of 4-5 weeks and you will be guided and supported via email between our meetings. You will have homework, recipes and goody-bags and we'll make natural organic body and facial scrubs to assist you in your holistic wellness cleansing.

Available from 1st May through July

- $350 per person

Click Here To Sign Up

So who is a Stiggly cleanse for?

Really it's for everyone! Yes you can do this kind of cleanse if you are pregnant or taking medications. Yes you can cleanse to lose weight, or even to gain it! Yes you can take this class if you've taken it before and are seeking the community structure once more! It's for men and women, young and old!

Are you stuck in a rut at work or in your social life? A Stiggly Cleanse will help you climb out! Are you afraid of cleansing because you think it means you have to give up everything fun and delicious? You don't! I will help you personalize a cleanse that makes sense for YOU!!! Do you want to sleep better, eat better, improve your skin and rev up your sex drive? Then you are a good candidate for this program!

Note: If there is enough interest I might be able to offer a weekday morning class (I would require a minimum of four people for this option). Please let me know if you are interested in cleansing with a group but the days/hours listed above are not agreeable to your schedule, I am open and willing to work with you. I would also be available to work with you and your particular group of friends, at your home or office location - let me know if this of interest to you.

Earth Mama Kindness

2011-04-19T19:29:00.001-07:00

Green Being:
For Earth Day & Beyond
22nd April is officially Earth Day, and nowadays the whole month of April is dedicated not only to Gardening, but to Earth Awareness and Kindness too. Educating yourself on ways that you can live and be more environmentally responsible is so important. There are lot of small and simple gestures you can employ in your own life, which will really make a difference. "If you think you're too small to make a difference, try sleeping with a mosquito!" - Dalai Lama XIV

Maybe it's always bringing your own mug to get your to-go coffee, or once and for all giving up your plastic water bottle habit ~ there is likely something you can change in order to make less of an impact. Here are a few ideas to get you started:

- Always carry at least one cloth bag for shopping.

- Bring your own cup or mug to fill at the coffee shop, and a set of cutlery and a napkin for eat-out meals. Many food establishments will be really happy to "reward" you for your efforts. Try it out!

- Compost food scraps - drop off at your local market/garden or get some worms and set up home-composting!

- Drink tap water not bottled water.

- Shop at your local Farmer's Markets - local and seasonal food is good for you and the planet.

- Use vinegar & baking soda to clean your home - it's pretty much all you'll need!

- Plant a Herb Garden on your window sill or back yard.
- Pick up litter!

- Please say NO to straws, stirrers, plastic bags, paper bags, wads of napkins, packets of sugar and salt and all kinds of other instant disposables.
- Before you throw ANYTHING away, stop and think. Mostly you will find it can be reused or recycled. If you aren't sure, ask someone or look it up!

- Pay your bills online - reducing paper waste.

- Get yourself some houseplants - clean the air of your home with greenery.

- Question your "need" for everything you buy. What you can you borrow or rent? What can you do without?
- Squeegee your bath tiles after you take a shower to avoid mildew build up, thus avoid needing to use so many cleaning products, and less time cleaning!
- Take your shoes off and go bare foot in your home - your floors will need cleaning less and you will breathe easier. The three second rule about dropping food can be extended!

- Save water from bath/shower to flush the loo and/or water the plants or wash your floor.

- When you are brushing your teeth or washing your hands, turn off running water.

- Unplug all electricals when you aren't using them - yes even your cell phone charger, pull the plug out of the wall socket and be sure to turn off, and unplug your computer when you go out or go to bed!

- Walk, bike, take the bus or train... leave the car at home more often.

- GET EXCITED about living a healthy, vibrant life on a healthy vibrant thriving planet

, and bestow this gift upon your future generations.

I sincerely hope you will take a handful of these things and turn them into habits. If you apply them once a week or once a month or even for now just on Earth Day, you will be making a difference. This Earth day take a moment to unplug ~ light some candles, frolic in a garden, enjoy the quiet ~ and while so doing, appreciate, honour and respect this beautiful planet!

PLASTIC STATE OF MIND

Your Mama Earth will thank you, and so will I!

Springy Quinoa Salad Spectacular

2011-04-19T18:46:00.001-07:00

Brie & Corita's Quinoa Salad Spectacular!

My lovely friend Brie Huling made this recipe and very kindly shared some with me couple of months ago. It was delicious, and I have been really excited to share it with you in this, my spring-cleaning edition! In fact the dish was so good that what I intended to split into two meals - to savour and enjoy for lunch the next day - was actually "mindfully devoured" in one sitting! Yum!! It is one of those lick-the-bowl-grinning kinda feasts, where you just feel great after (and yes, you really oughta save some for left overs after all, because tomorrow will be an even more awesome day if you have some then too!) PS: When I made it myself this week, Mike and I had exactly the same reaction, we had to run back for seconds, though this time we had enough restraint to save some for leftovers as well!)

This recipe is perfect if you are looking to lighten up your eating load, it's great to bring to a potluck or picnic and is loaded with goodness so it makes you feel energized and zingy and puts that spring in your step you're all looking for right now! It's also really simple to make ~ I do hope you'll give it a whirl. Remember, as with all the recipes I share here, you should OWN it ~ personalize it so it floats your boat, not mine! Take out things you don't fancy and/or add in some other things that speak to you!

Here's Brie's recipe, enjoy:

"I just made up this salad in my imagination using some ideas from my friend, Cora, who lives in Oregon :) I just threw in a bunch of all the ingredients listed below. Beware! It makes a GIANT batch, but the leftovers are great!" ~ Brie

What you need:

1 cup (uncooked) quinoa (I really like a mix of red & white quinoa)

Kale (2-3 leaves of your favourite kind of kale, very finely chopped)

Broccoli (1-2 heads, chopped to really small bits)

Leek (about half of a small leek, well washed and finely chopped)

Half of a yellow Onion (finely chopped)

3-4 scallions/spring onions (finely chopped)

Garlic (about 2-3 cloves or as you like, finely chopped: you may throw in taw, or blanche or lightly saute it if you aren't into raw garlic)

Mint (a nice bunch of fresh stuff, finely chopped)

Carrots (about 2-3 medium ones, grated)

Olives (1-2 cups, mixed pitted favourites, chopped)

Sugar Snap Peas (about half a cup, sliced)

Snow Peas (about half a cup, sliced)

Sunflower Seeds (a small handful)

Hemp Seeds (a small handful)

Braggs Liquid Aminos or low-sodium wheat-free tamari (a few healthy dashes should do it, but start small and add if you think it needs more)

Melinda Extra Hot Habenero Sauce (this stuff is good and free of sugar and dye!)

Avocado (sliced and chopped and added at the very end to the whole dish, or a few slices on top of each individual serving)

Optional extras -

turmeric and seaweed - to add when cooking your quinoa, and some kind of greenery for topping each bowl - maybe save a few mint leaves, or perhaps some basil or cilantro!

What you need to do:

This is largely a raw dish, though to begin with you do need to cook the quinoa, and I recommend you do this ahead of time so it has time to cool. You may be inclined to lightly saute the garlic in a little coconut oil, but that's a personal preference.

~ When preparing quinoa you must rinse it before you cook it**. To cook, you'll need two cups of water per cup of quinoa. If you like you could replace the water with a home-made broth, or herbal tea, but that's up to you - for sure don't buy tinned or packaged broths. I love to throw in a pinch of turmeric and a little seaweed too, because I am a big fan of superfoods. Bring it to a boil then immediately bring to a low simmer, cover and cook for about 12 minutes - if you've cooked rice or couscous it's along those lines, it will absorb the water and then it's done. Fluff it with a fork, remove from the stove top and put the lid back on for a couple of minutes, then fluff up once again and leave the lid off as it cools down. Ideally you want the quinoa to be cold or room temp when adding the other ingredients.

~ Then you'll add the other ingredients, stirring in each one well, leaving the avocado for last, after the main stir as it's a bit more delicate. You'll want to be both a little creative and intuitive regarding quantities, perhaps adding in a little at a time of each until it seems just right for you. Next time I make it I may throw in a handful of goji berries for extra anti-oxidant oomph! And perhaps use cayenne pepper because that is such an incredible super food too! Fan of pine-nuts or walnuts? Go for it. And enjoy!

A little extra info for you:

Quinoa is a Peruvian grain "like" seed - it is not in the grass family so is not actually a grain, though is usually lumped in the whole-grain family. It's gluten free and a great source of vegetarian protein and is high in essential amino acid. ** Quinoa has a natural insect and bird repellant - saponin - which is fabulous because it makes it easier to grow organically but if not rinsed off can make some people have a bit of a tummy ache and can be rather bitter, but no worries, it's super easy to do this: just put in a sieve and run under cold water for a little while! You may also choose to soak it for half an hour or so, change the water, soak again and then rinse well to be really sure, though mostly the quinoa you'll find in this country has been pre-rinsed for your convenience. It's pronounced Keen-Wa.

"wild spring" - a sneak preview for an upcoming newsletter recipe!

2011-04-18T10:24:00.000-07:00

My dear friend Nonna brought this dish to our welcoming spring potluck dinner on Friday. It's SO good. I will be sharing it in my May newsletter but couldn't resist sneak previewing it to you faithful blog readers xx

with love

Nonna found it on 101 cookbooks, a really fabulous blog site for recipes. enjoy it i am sure you will x

http://www.101cookbooks.com/archives/print/with-photo/spring-wild-rice-salad-recipe.html

Stress & Food - a one evening workshop

2011-04-06T18:39:00.001-07:00

Sign Up Today!!

SUPER CRAZY PRICED ONE NIGHT ONLY WORKSHOP!
Stress & Food - a workshop $10!!
Wednesday 13th April, 7:15pm 'til 9pm
East Village Location
In this one night workshop we will discuss stress and how it relates to what, when, and how we eat. You don't want to miss this class, it will give you a fresh perspective on your health and well-being, and I'm offering it for just $10 a person or $15 per couple! PLUS, an extra bonus: if you attend this workshop and sign up for my spring cleanse class you will get $10 off that class, making this evening FREE! Sign up here before it sells out!

If you prefer not to pay by Paypal, you may email me at holistichealthnyc@gmail.com or leave a message on 212.714.8175 Serious participants only please!

Also, those of you not in NYC, please let me know if you would be interested in this class as a tele-class and if there is enough interest I would love to offer that.

Stiggly's 5th Annual Spring Cleanse Class

2011-04-06T10:05:00.000-07:00

Spring Cleanse Class
Starts Wednesday 20th April 7pm
East Village Location
AND Long Distance Learning!

Spring is absolutely the best time to cleanse. A Stiggly Cleanse Program guides, supports and cheerleads you through a truly holistic process of cleansing - honouring your whole self. We work in phases, and there is no deprivation! One of the central principles of a holistic cleanse is that it is approached from a very sustainable, individualized viewpoint.

We will meet on five evenings over a period of six weeks, so you will have ample time to work towards the changes you are looking to make, and we will happen upon summer feeling energized and wonderful. Sometimes there will be one week between sessions, and other times two. This is so you will have time to honour each phase as we are in it. Between our sessions there will be much email support from myself, and you and your classmates will offer each other guidance and "you can do it!" hurrahs as well of course! Locals will also be encouraged to join me on a green-market tour to explore the spring delights, and will receive small goody bags at each session. During the six weeks we will look at food, your home, your relationships, and all the other areas of your life that feed you. We will even take a look at environmentally and healthy ways to spring cleanse your home!

So who is this cleanse for?

Really it's for everyone! Yes you can do this cleanse if you are pregnant or taking medications. Yes you can do this cleanse to lose weight, or gain it! Yes you can take this class if you've taken it before and are seeking the community structure once more! It's for men and women, young and old!

Stiggly Spring Cleanse:

Wednesday evenings, 7pm:

20th April 'til June 1st:

20th April, 27th April, 11th May, 25th May & 1st June

Note: If there is enough interest I will also run a morning class. Please let me know if you are interested in this class but the days/hours don't suit your schedule, I am open and willing to work with you. I would also be available to work with you and your particular group of friends, at your home or office location - let me know if this of interest to you.

In Person:

Only $125 for the entire six week cleanse program.

Or $200 for couples!

Long Distance Learners:

Only $90 per person

Good Old Fashioned Leek & Potato Soup

2011-03-14T08:54:00.000-07:00

Good Old Fashioned Leek & Potato Soup

Leeks and Wales, Potatoes and Ireland - kind of synonymous don't you think? So in honour of St. David's and St. Patrick's Days, I'm sharing this classic soup recipe for you this month. (We have some variation of this soup every March 1st!) As with all soups - take out the things that you don't fancy, and add in others that you want to include. Feel free to blend it, or eat it chunky. Or a bit of both. Make a big batch, it's always good for left overs!

This recipe is brought to you courtesy of my lovely Welsh Mum!

Leek & Potato Soup
What you need:

2-3 TBS good quality butter (from grass fed cow's milk) or olive oil

4 medium sized leeks, washed and sliced (be sure to wash really well, they really hold the sand and soil)

sea salt

1 teaspoon chopped fresh thyme or herb of choice

1/4 teaspoon chile powder

6 cups water (or home-made stock, forget the canned or tetra pack stuff)

1 1/4-pounds potatoes, peeled and cubed

1 onion - finely chopped (optional, you may just want more leek)

2 bay leaves

1/2 teaspoon freshly-ground white pepper (if you don't have this, use cracked black pepper at the end of cooking instead)

Optional extras - cayenne, turmeric, smoked paprika, chives, parsley, cilantro (coriander), milk, yogurt or keffir, cheese.

Optional changes - though it's not very Welsh or Irish to do so, I like to do this sometimes - use sweet potatoes instead of regular spuds, or a combination of the two.

What you need to do:

- In a large saucepan, heat the butter or olive oil over low to medium heat.

- Add the sliced, (well washed) leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they're completely soft and wilted, or sweated as chefs like to describe it. Don't let them burn!

- Add the thyme, if using it, and chile powder, and/or other spices, and stir for about 30 seconds, cooking them with the leeks to release their flavours. Add the chopped onion if you choose to include one in your soup, and let that wilt a little bit. Stirring with a wooden spoon to avoid burning! If you have a wooden Welsh love spoon you may want to use it to stir in the extra vitamin LOVE!

- Pour in the water, and add the potatoes, onion if using, and bay leaves.

- Cover and simmer until the potatoes are tender when you poke 'em. Depending on the kind of spuds you choose, and how small you have chopped them, it could take anywhere from 15 to 30 minutes.

- If you want a blended soup, pluck out the bay leaves and puree the soup in a blender, with the white pepper, seasoning with a little more sea salt if necessary, but you may want to leave the salting until afterwards. If you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam burns or overflows. It's advised not to use a food processor as I have heard that will make the potato purée gummy, though I haven't personally tried this.

If the soup is too thick, add a bit more water, until it's the desired consistency. You may also add a little milk, yogurt or keffir at this point if you are looking for a little more of a creamy texture.

(You may prefer a chunky, brothy soup, in which case skip the blender, or for variety have the first night's chunky and blend the leftovers....)

- Taste it to see if you think it needs anything - adjust as you think.

- Serve into nice ceramic bowls or large chunky mugs, and top with chives, parsley, smoked paprika, yogurt, grated cheese, or whatever you think makes it look pretty and tastes good. Own it and make it YOUR soup!

- Sit down to eat, breathe, smile, go slow!

Iechyd Da

and

Sláinte

March Eco Tip - Clothing & Other Fabric Recycling

2011-03-14T08:52:00.000-07:00

Fabric RecyclingSpring time is a perfect time for clutter clearing, it makes us feel good to create space in our homes. Getting rid of the old to make space for the new. Letting go of those clothes you hope one day to fit back in to might also help you let go of some negative voices you feed yourself, out of sight out of mind! But we'll get to that in another chapter, another section.

Today I want to talk about all that waste. We know that the garment industry is one of those industries that is incredibly wasteful and highly polluting on the production end, but what about afterwards - what happens to our discarded clothing, bedding and so on. Well landfills of course! It is estimated by the New York Dept of Sanitation that textile waste represents about 8% of our residential waste stream, that's about 193,000 tons of textiles every year - here in New York City alone, at a high cost to taxpayers and our environment. This doesn't even include shoes, mattresses and couches - those numbers just relate to clothes, bedding, and blankets!

Naturally when you are have outgrown a piece of clothing (be it physically or emotionally!) you will want to donate it to be worn someone who'll love it, but what about those things that are just worn out? Sheets and towels that have become thread bare, jeans that have rips beyond any kind of 80's retro fashion, underwear for goodness sake? Well that's when textile recycling comes in!
In New York City we have a lot of resources for recycling, curbside pick up and so on, but it's not so well known about what to do with all those old towels, and other fabric items. Textile re-use is a big step in reducing some of the virgin fabric production, including pesticides in cotton growing and so forth.

Textiles get shredded and cleaned so they may be re-spun and re-purposed, or they may be highly compressed to make mattresses, or used for insulation in cars, speakers, roofing, etc. Pretty cool stuff!

But where to take your unwanted fabric? As I said before, if it's in great shape and you know it can be worn or used again, take it to your local Salvation Army or charity shop of choice, but if it's past that stage, and you live in New York City, you can take everything (except large rugs apparently) to eight select greenmarkets: 97th Street, Union Square (Mon & Sat only), Grand Army Plaza, Fort Greene, McCarren Park, Inwood, Tompkins Square and Jackson Heights. You can even ask for a tax-redemption form with your donation! Oh, and these drop off sights also accept clothing that can be worn again - because they sort stuff and donate the wearable good stuff to those in need. For more information on scheduling in your neighbourhood click right here. These collection sights accept clean clothing, paired shoes, bedding, linens, towels, hats, handbags, belts and other textiles. To learn more about this organization follow this link. They are a for-profit co, but they have modest profits and donate a good portion to a spina bifida charity. And besides, when ecology is profitable, that's a GOOD thing.
Of course if you don't live in New York City you'll want to look up a comparable organization in your area.

It feels good to keep stuff out of landfills, to know you are a part of a greater picture of earth sustainability. And to make a little room in your drawers and closets is absolutely refreshing and cleansing. Enjoy!

At the foot of this segment you'll find a video clip featuring our dear friend, artist/sculptor Derick Melander, working with students in Chicago on a Zero-Waste project in the fashion industry. While Derick doesn't describe himself as an eco artist per se, he is an environmentalist, and really appreciates when his art and his ethos interact, and he is able to work on projects with an overtly educational component. To learn more about this project, and for those of you in Chicago, the show is up for another month - all of the clothing was loaned by a really great, nationwide textile recycling company called USAgain.
For this project alone they collected a couple of tonnes of unwanted clothing. Just think about that on a global level! I sincerely hope this inspires you to donate your unwanted textiles for a second life. Many thanks!

Zero Waste

Happy February

2011-02-10T05:05:00.000-08:00

"A kind heart is a fountain of gladness making everything in its vicinity freshen into smiles"

~ Washington Irving

Happy February! I hope this finds you warm and well and enjoying some kind of winter-hibernation. I think the Groundhog saw his shadow last week, which tells us that spring is not long-a-coming, but meanwhile it's still very much an inward time of year - a time for reflection and introspection. How are you honouring the season? Are you taking time to make hearty soups and stews? Getting some early nights? I think at this point in the winter, many of us
people get very tired of the mounds of dirty snow and dressing in multi-layers, and it can be easy to let frustration get the better of you. If this is you, take the time to really relish in a mid-winter hibernation break. Maybe it's holing up for a weekend with a stack of books or old movies - phones and computer unplugged. Perhaps you're more of a social butterfly in which case you might invite some close friends over for a feast of roasted veggies and soup. Or maybe your winter smiles come from hugging a chunky ceramic mug of hot chocolate or cider, going ice-skating or hiking in your local park. Whatever your style, try to find a moment to love and acknowledge the beauty in all seasons, even late winter, because the stress of being mad at winter is not healthy for your body or mind. Start by taking note of the ever lengthening day light hours. It's still light at 5pm now, (here in NYC anyway) - look out the window and smile!

I like to dedicate the month of February to self-love, and encourage you to be your own Valentine! In my practice as a holistic wellness counselor, my focus is on wellness, rather than "not getting sick", and while you may break these two notions down to meaning the same thing, it's much more positive to invite wellness in, looking for the good, instead of seeking potential negativity, then dodging it! To seek out your very best self, rather than feeling just ok! This month, invite some love and nurturing in for yourself. Take time to breathe, rest, smile, be gentle, hydrate, eat health-full foods, breathe some more, and acknowledge the good in you. Go inward and be sweet to yourself!

Counseling & Classes & Special Offer on Wellness Consultations

2011-02-10T05:04:00.000-08:00

One-on-One CounselingI am offering a winter special for a one hour, one-on-one wellness consultation for just $25!! And even better, if you sign up to be a client, the $25 will be subtracted from your first month's payment! I know you don't want to miss this special offer! It's always a good time to check in with YOU! I offer consultations in person (with cups of herbal tea), on Skype and by telephone, so if you live outside of New York City there is still an option for you. Click here to learn more and sign up, and then contact me to make an appt!

Upcoming ClassesThis year I am trying some new ideas for my class Holistic Healing & The Creative Process class. First of all it's getting a new name and will now be known as Holistic Wellness: A Creative Process. And secondly because I'm starting it much later in the year than usual, will be running a shorter class - we'll be meeting for six sessions - every other Wednesday - starting at the beginning of April. The class, in it's fourth year now, will be offered at a very special price of $190. I am accepting applicants to the class now. Please remember space is limited to ten participants. Contact me for more information.
The dates will be:
Wednesdays 6th & 20th April, 4th & 18th May and 1st & 15th June:
6:45pm 'til 8:30pm

Valentine Yoga

2011-02-10T05:01:00.000-08:00

Valentine Special
- Yoga Heart Opening Bathtub Fish
by Glenora Blackshire
"There are few things I enjoy more than a nice hot bath--especially in the dead of winter! And since I love practicing yoga as much as I love taking a long soak in the tub, it was inevitable that the two would come together for me one day. This month, Sacha was looking for Valentine's Day heart-opener. And, to be honest, this one is my absolute favorite. I call it "Bathtub Fish," and it's a play on the classical posture Matsyasana, known in English as Fish Pose.

First, draw a hot bath and give yourself at least 10 minutes to soak in it and relax. The water should be deep enough to lie in and wet your ears and hair, without wetting the front of your face. When you're ready to do the pose, cross your legs in the standard cross-legged position Sukhasana, otherwise known as the Easy Pose. Lie back so that the water covers your ears, while keeping your legs in the water. Bring your upper arms alongside your torso, bending the elbows so your forearm rise vertically out of the water, with the hands in light fists. Press the elbows into the bottom of the bathtub and raise the chest while dropping the head back and lifting the chin. You don't have to bring the crown of your head all the way to the floor of the tub (as in a standard Fish Pose). Rather, find a comfortable height that allows you to breathe through the nose with the top of your head submerged--you even go as deep submerging your eyes. The water in the bathtub should give your torso an easy buoyancy, allowing the chest to open more than in the standard Fish Pose. Take two or three deep breaths, and lie back down.

I do this pose two or three times whenever I take a bath. I hope you enjoy it as much as I do!" - Glennie

Glenora Blackshire is absolutely one of my favourite yoga teachers. She teaches group classes and one-on-ones throughout Manhattan and the outer borroughs. Looking for a little heart-opening this winter? Have you thought you would like to try out a yoga but feel a bit intimidated to go to a class straight away? Would you like to start a yoga group at your place of work? Contact Glennie for more information. She's fabulous! glennieyoga@yahoo.com

Your Shoe-Free Home

2011-02-10T04:59:00.000-08:00

Winter Wellness Tip:

Take Your Shoes OffI have long been a proponent of the shoe-free home, at any time of year, but particularly when it's as icky out there as it is during the winter. Whatever the bottoms of your shoes are picking up (and that's a lot of nasty stuff, whether you see it or not) - you are trailing into your home - your bed, your kitchen, your bathroom. Needless to say, taking your shoes off before coming into your home is much healthier and is another way to keep your home lovely and cozy!

It's also healthier for your feet - they really need a break from being bound in constricting shoes all day. In many Asian homes,

removing ones shoes at the front door is a mark of respect to the house, to honor its cleanliness and purity. It may take a little while to establish a really good habit, but really, I urge you to keep trying - leave your shoes at the door, and don't be shy about asking the same of your guests.

The following points are adapted from Japanese Style, by Sunamita Lim

Taking off one's shoes at the door can be a simple celebration of everyday life, as easy as kicking off your shoes at the front door to symbolize leaving behind the harried outer world
Bare feet are treated to the comforting sensation of walking on smooth wood, or other flooring.
Less time is spent cleaning the floor.
Infants and young children with more sensitive immune systems inhale cleaner indoor air.
A healthier home is ensured because shoes track in pesticides and other pollutants, contaminating carpets and floors which is especcially important for the health of your pets and young children who spend more time on the floor.
Home is seen as a separate, special place, a sanctuary

Soup Time

2011-02-10T04:58:00.000-08:00

Nourishing Hearty Miso Soup

This is an old favourite that I've shared a version of before, but it's worth repeating because it's a wonderfully nourishing winter staple. I always play around with my soup recipes to keep them fun and interesting, so feel free to add or take-out as you desire. This recipe can be super basic or a little more involved depending on what you're in the mood for. Either way it's a really easy soup to make. Please try to use organic ingredients when they are available, for your health and that of the planet.
Miso Soup:
The basics:
- organic miso
- scallions
- fresh ginger root (grated)
- filtered tap water (please, no bottled stuff!)
- chopped fresh garlic
- chopped onion
Extras (pick one or all):
- sliced carrot
- a handful of chopped walnuts
- finely chopped fresh curry leaf or crushed dry curry leaf
- hot sauce of choice (but please, read the labels and avoid dyes and sugar, common ingredients in many hot sauces)
- brown rice or brown rice noodles
- green pepper
- finely chopped kale or collard greens and/or dried seaweed
- sweet potatoes (cooked with the soup or roasted ahead of time)
- goji berries
- slightly ground black sesame seeds
- fresh cilantro

What to do:
- In a saucepan, sautee the garlic and onion in water.
- When just wilted, add a little of the water, and the carrots/sweet potato (if uncooked).
- Grate in some ginger and add the diced green pepper, chopped walnuts, and the curry leaf.
- Cook on a medium to high flame for a few minutes, keep stirring.
- Turn the heat to a simmer.
- Add the rest of the water (enough for as many bowls as you are making).
- Add the rice or bean noodles (if you are making brown rice keep separate).
- Add the seaweed if you are using it (remember a little bit expand to be a lot, so unless you want a seaweed heavy soup, go lighter than you think
- Put the lid on and turn down the flame nice and low.
- Simmer for about 10-15 minutes.
- Add the chopped kale and cook for a couple of minutes more (but not too long so you keep the kale nice and bright green).
- Turn off the heat.
- Add your roasted sweet potatoes and goji berries
- Stir gently.
- In each serving bowl put a dollop of miso.
- Pour the soup on top of the miso, sprinkle with a little of your ground black sesame seeds.
(If you are using brown rice, you could put some in the bowl as well, or serve on the side as you like)
- Garnish with finely sliced scallion and a sprig of cilantro.
- Season with hot sauce to taste. (You shouldn't need salt because the miso is salty already.)
- Easy and Yumalicious!

Hot Water Bottle Love

2011-02-10T04:57:00.000-08:00

Hot Water Bottle - Your New Best Friend
When we were little we always had hot water bottles. Living in cold old houses it was the only way to ensure a toasty bed. Mum would fill our bottles and we'd run through the chilly house to put them under the sheets to warm up the bed while we brushed our teeth. Then we'd keep them at our feet for the night. It is a bed time ritual I remember fondly. As an adult I have rediscovered the amazing qualities of hot water bottles. These simple, inexpensive items can really be just what the doctor ordered. They are wonderful if you have menstrual cramps - simply place a hot water bottle on your lower belly and you will notice a world of difference (you can wrap it with a T-shirt so it's not too hot).

But don't just save hot water bottles for cramps - I think they are lovely and comforting if you feel sad or tired or want something cozy while watching TV or reading. I often like to have two water bottles on the go at one time - for extra warmth and comfort. Treat yourself to a hot water bottle or two this winter, it'll make those stay at home, early to bed, cozy evenings all the more enjoyable. Sometimes it really is the "little things" that make the big differences!

Winter Wellness Cleanse Workshop - begins Wed. Jan 26th

2011-01-12T11:26:00.001-08:00

Winter Wellness Cleanse Workshop

Are you suffering from a little bit of a sugar-hangover from the holiday season? As you think about the new year ahead, do you think it's time to take stock of your personal wellness? Do the longer nights and shorter days give you the blues, just a little bit? Are you prone to catching colds and feeling run down during the winter? If you answered yes to any of the above then you're going to really enjoy the Stiggly Winter Wellness Cleanse Workshop.

While we traditionally think of cleansing as something we do during the spring or autumn, there are actually plentiful opportunities in our busy lives to nourish and check in with our selves and our basic needs. The winter is a great time of year to go inward, to nourish ourselves and address our personal health. During this workshop we'll explore wellness, avoiding the seasonal blues, look at how to nourish ourselves physically and emotionally with the intention of staying well during "sick season". As with all Stiggly Holistics Workshops, we'll gather as a small group, drink herbal tea and share our collective wisdom in a safe, intimate environment.
NOTE DATE CHANGES AS FOLLOWS:

This class will begin this week, on Wednesday, 26th January, and will meet on four Wednesdays evenings, with breaks in between some weeks to work on assignments.
January 26th
February 2nd
break
February 16th
break
March 2nd

We will meet at 7pm. The class runs to approx 8:30pm.

This class is being offered at a very special offer of only $100 per person, or $175 per couple. Please tell your friends! If you are a repeat customer to a Stiggly workshop, or a current client, you are eligible for a 10% discount!

(A minimum of four persons per class is required)

You may sign up here.

"Sacha's cleanse workshop is revolutionary. Being healthy or cleansing your body doesn't have to mean denying or starving yourself. This whole-life cleanse will have a lasting impact and as an added bonus you will probably make some great friends in the class as well." Cleanse Workshop Participant - NYC

Ceramic Love Notes - Valentines or Just Because... place your order today!

2011-01-12T11:21:00.001-08:00

Stiggly Store - Get your Valentine's orders in early!
Treat your sweetheart this year to a personalized ceramic love-note with wording of your choice! I make these permanent love-notes to order, or you may choose from the ones I have. They're not just for Valentine's Day of course. I am happy to make them with your favourite inspirational quote, a reminder to breathe, chew, smile.... you name it. Contact me today, by replying to this email, so we may discuss your order. Please allow 3 weeks for them to be ready. Domestic Valentine's orders must be placed by 21st January (sorry I am unable to guarantee overseas delivery by 14th February, as the post has been very slow internationally due to all the snow, but I do ship overseas)

Vegetarian Shepherd's Pie

2011-01-12T11:16:00.001-08:00

Sacha's Veggie Shepherd's Pie

When The Telephone Bar in the East Village closed down last year I had to get creative and start making my own version of a veggie shepherds pie to satisfy my "mother-land" creature comforts. Nothing says cozy-nourishing-winter-eating to me more than this dish. So after a few trials I think I've nailed it. Hope you'll give this a try. It's very simple to make, trust me, even though there are quite a lot of words! My recipe makes 6-8 servings, (depending on how big your plate is of course) - it makes suberb left-overs and is also good to make for a dinner party, as you may prepare it ahead of time and warm it to order. Much like a veggie chili, or any of my recipes really - take out vegetables that don't speak to you, and/or add ones you love. Play around and make it your own.

What you will need:

A heat resistant "lasagne" type baking pan, with sides and/or a few individual ones - I usually make a medium one and a few small ones for left-over days. (Individual size pictured above) A potato masher is nice, but a large fork will do fine if you don't have one!

Ingredients:

Do yourself and the planet a favour, and buy organic whenever possible.

1 cup of french lentils

3 cups of fitered tap water

1 tsp cumin

bay leaf (or two)

1 tsp smoked paprika

half tsp of dry oregeno (or fresh if you prefer and can find it this time of year)

half tsp of dry cilantro (ditto above)

a pinch of red pepper flakes

2 medium sized carrots

3 or 4 large sweet potatoes aka yams (you can mix in regular potatoes too if you like. If you do that put the regular kind in to boil a couple of minutes before the yams as they take a little longer to cook)

butter (please, only buy dairy from grass fed, humanely raised cows/goats/sheep milk)

olive oil

black or white pepper

sea salt

1 large can of fire-roasted tomatoes

1 zucchini

sea salt

1 small green bell pepper -

1 small jalapeno pepper

A few large leaves of kale or collard greens**

3 or 4 shitake mushrooms

butter and olive oil

A little grated sharp Cheddar cheese

A little finely chopped fresh cilantro for the topping (or dried if you can't find the fresh stuff)

What to do:

First of all you'll start to cook the french lentils. Unlike other legumes you won't need to soak them. Rinse them under running water in a sieve and look for small stones that sometimes are found in lentils. You will want three times the water to lentils in a pot. In this instance, 3 cups of water to one cup of lentils.

Add your cumin, bay leaf or leaves, smoked paprika, oregeno, cilantro.

Bring to boil then straight away turn the flame down to just a simmer.

DON'T ADD SALT AT THIS STAGE. Legumes stay hard and inedible if salt is in the cooking-water in the early stages, so wait until they're cooked.

Generally lentils take 30-40 minutes to cook but keep an eye on them as it really is more determined by how low your flame goes. After they've been simmering for about 20 minutes add the sliced carrots to your lentils so they may cook along with the lentils. At about this point in the evening, turn your oven on to 350F.

Meanwhile, while your lentils are cooking you will begin to prepare your mash potato for the top layer. Peel and cut up your sweet potatoes (and regular potatoes if you are including these). Make small cubes for faster cooking. I leave the skins on new potatoes but at this time of year I prefer to peel. This is really a personal preference. Put your potatoes in water in a pan and boil until they are cooked (they don't take too long) then strain off the water.

Put them back in the pot you cooked them in (sans water) and add some butter and olive oil, salt and pepper, and get mashing. If you don't have a masher you can use a fork. Some people like to add milk but I don't think this is necessary.

While your potatoes are cooking you can start on the other prep. You'll chop your garlic and leek, slice your zuchini, dice your peppers, finely chop your kale or collards and set them aside for when you need them. I like to use small bowls for each, and pretend I'm on a cooking show! It adds to the pleasure and fun of cooking. Sure it's a bit of a pain to wash some extra dishes but I think it's an indulgence worth going for! The more fun you make cooking the less of a chore it will seem and the better your meals will taste. Smile while making dinner!

Because you have a couple of things cooking at the same time it does require a little time management and keeping an eye on things so nothing overcooks, but don't let that intimidate you, really, it's wonderfully simple stuff.

In a large pan you will sauté some garlic in olive oil. Be sure not to let it burn. You may even add a splash of water here. Then add your leeks and zucchini, and stir. Now add your can of fire roasted tomato sauce (in tomato season you can add fresh, but it's winter folks!) Add a generous pinch of sea salt and bring the flame to a low simmer. Add your diced bell pepper and jalapeno peppers now and cover to simmer so the tomato sauce will soak up all the lovely flavours. If you have a favourite spice, add it. I am smoked paprika crazy right now so that's my spice of choice. I also added a little extra red pepper flakes here. As always, a personal choice.

Once the lentils have finished cooking, strain all the water off and add them to the sauté-pan of tomato sauce and such. *Add the chopped greens now too, though if you prefer you may want to have them on the side, it's up to you. Stir all the ingredients together very well. Cover once more and allow to slowly simmer on a very low heat. If you have a thin-bottomed sauté-pan please do be careful not to let things burn. Taste it to see if it needs more of anything - maybe a little more salt to bring out all the flavours? Maybe a little more spice?

In a separate pan you will sauté your sliced mushrooms in a little butter and olive oil.

Now begins the construction of the shepherds pie. The lentils/tomato will be the first layer. I like to make this about two-thirds of the baking dish. Then you add a thin layer of the sauteed mushrooms. Your top layer is the mashed sweet potato.* Smooth it off to look pretty, then bake in the oven at 350F for about 20 minutes. Then take out of the oven, add a sprinkling of cheddar cheese and put back in the oven for 5-10 minutes until the cheese is melted and the shepherds pie is good and baked.

* depending on your pan, the size of your potatoes, etc., you may have left over lentils, or mash, you can just warm those up and have on their own (just a heads up - you haven't done anything wrong, this is cooking not baking!)

When you are ready to serve it, sprinkle the top with a little dusting of smoked paprika and finely chopped fresh (or dry) cilantro. You may serve with a side of greens - perhaps a salad, or some cooked greens, or just on it's own. If you are British, you will likely want some HP sauce or Branston Pickle with this! You will want to go back for more straight away, it's SO good. But I suggest waiting at least 10 minutes so you realize how full you are, and have more tomorrow.

Winter Wellness Tips - January Focus: Sleep

2011-01-12T11:13:00.001-08:00

January seems to be the time when a lot of people get sick. All the extra sugar and alcohol, stress and lack of sleep during the month of December tends to really set back the immune system. The human body really wants to be well and function optimally but it can't take too much burning-of-the-candle-at-both-ends. If we don't take the time to stop and pause on our own, we will more often than not be forced into slowdown by getting sick. While you can't control the germs spread by the people around you, you can work to build and nourish your OWN immune system so you're more likely to fight off unwanted bugs!

In my wellness workshop we will go into much more detail about immune boosting and you, but there are few basic common-sense tips we can all apply in order to have a happier healthier winter season. This month the focus is on sleep.

Quality (and quantity of) sleep is an obvious one but still we tend to not give it much mind until we get very tired. In brightly lit homes with glaring computer screens it's much more difficult to tune into our natural rhythm. In winter time we need more sleep. It's helpful to get into the habit of dimming the lights in your home in the evening so you'll start to feel sleepy, and turn your computer and television off a little bit earlier. Try not to have your bedroom be too hot, cracking a window for fresh air is a good idea. Hang curtains if bright street lights keep you awake, and perhaps include some white-noise, like a fan at the foot of the bed so you're less likely to be disturbed by external sound. Wash your sheets in an eco-friendly, un-scented washing detergent mixed half with baking soda so you aren't breathing in any toxins during the night. If you are still having trouble sleeping, try a lavender eye pillow, or a cup of sleepy-time tea an hour or so before you go to bed. Good sleep is essential to a strong immune system. Don't underestimate it.

Holiday Gift Shopping - Craft Fair Season

2010-12-08T15:51:00.001-08:00

'Tis the Season for Holiday Gift Fairs...
Stiggly Holistics will as usual be participating in (and organizing) a bunch of Craft Holiday Fairs this season. On the next two Saturdays, 11th and 18th December you will find us in the lovely heated covered back yard of dba bar in the East Village, between the hours of 3pm and 8pm - 41 first avenue, between 2nd and 3rd streets. Beat the crowds and come drink good stuff while shopping for hand-made gifts by local artisans.

We'll also be at Bust Magazine's Fabulous Craftacular all day this coming Sunday December 12th, at the Metropolitan Pavilion in Chelsea - W18th Street between 5th and 6th aves - where we'll be amongst 300 other crafters, djs and fun times.

And last but by no means least, you can find Stiggly and some of her pottery at La Mano's Annual Holiday Fair & Fund Raiser this Friday December 10th. We'll be having a raffle to raise money for Children's Aid Scholarship Program - try your luck and buy a ticket from our secure online store so you may be in the running for some very cool prizes, including an 8 week pottery class at La Mano!

So you have lots of opportunities to come say Hello and get your holiday shopping done. We have lots of good stuff, all hand-made with love. Please help us spread the word by forwarding this to your local friends.

Pomegranate Pear & Persimmon Winter Salad

2010-12-08T15:50:00.001-08:00

Ameet's Three P's Winter Salad
You may not naturally gravitate to salads during the cold season, but this one just may change your mind. My dear friend Ameet brought this to Thanksgiving and it's so tasty - when you make it you may just find yourself licking the bowl clean and wanting seconds! The three P's - persimmon, pomegranate and pears - seasonal fruit of the moment make the bulk of this recipe. It's packed with vitamin C to give your immune system an extra boost. Thank you Ameet for introducing us to this winter goody!

Pear, Persimmon & Pomegranate SaladIngredients:

1 bunch arugula, chopped

1-2 pears, sliced

1 fuyu persimmon, sliced (buy a soft one)

1 pomegranate, seeded
Agave sweetened walnuts**
**For the agave sweetened walnuts - take a 1/4 cup or so of walnuts, a teaspoon of coconut oil, 2 teaspoons of agave nectar, toss them together and cook in oven on a baking tray at 350 degrees for about 10 minutes or until toasted. Let cool before tossing in with salad.

For the Dressing

2 parts flax or walnut oil

1 part pomegranate molasses

1 part balsamic vinegar

salt & pepper to taste

Mix dressing in small jar and pour atop salad. Voila!