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| Eat Well Enjoy Life | December 12, 2011 |
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Holiday Greetings from Ingrid
This is the time of year everywhere, friends and family gather together to celebrate in their own tradition, the magic and love of the life they share together. So whatever your beliefs might be, whatever your family tradition, even if there is some stress, be sure to take the time to appreciate this special time of year.
And as you celebrate, remember to also enjoy and celebrate the wonders of your life. Use the season to open up to the great capacity you have within you to give and receive love. Giving a few extra coins into the donation containers outside the stores, or putting a few cans of food into the food drive box will open up your heart. It does for me.
I wish you a most wonderful and fulfilling Holiday season. |
Join us for the 5 Day Nourishing Foods Detox for Beginners 
Would you like to go through the holiday relaxed, guilt free knowing you have a cleanse scheduled for the New Year? Consider joining my Nourishing Foods Detox for Beginners starting Monday Jan 9.
Some of us need a detox after the holiday full of rich foods, sugar and alcohol. What if it was all there in Jan when you need cleansing and inspiration the most? This is the perfect time to give your body a week of loving care as you start the New Year.
Starting out the year lighter, leaner, more energized and more youthful looking will set the tone for the year ahead. It's a great chance to re-set your eating habits so you lose some weight, and renew yourself and your immunity for the winter months ahead.
What if you could do this easily, without subjecting yourself to any hard-core, round-the-clock liquid fasting. There are so many wonderful delicious cleansing foods on this detox, it's far easier and more pleasurable than you think. Click here to learn more and register
Here's your chance to clean up, clean out & feel great in just 5 days |
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The Magic of Mushrooms
On my trip to San Francisco at Thanksgiving I encountered a store with an incredible variety of fresh and dried mushrooms. I find mushrooms to be magical, no, not that kind of magic. The wonderful culinary and medicinal ones look and taste magical to me. I was so excited to be able to try a few different types. Below is some interesting nutritional information about mushrooms and a recipe for Maitake which are commonly found in the farmers market and Whole Foods market here in NY.
The holiday is the perfect time to splurge for the more expensive varieties. You deserve it. When you serve exotic mushrooms to your friends and family they will feel the magic.
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Mushrooms are often thought of as a vegetable and prepared like one, but mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds. Shiitake (as well as reishi and maitake) mushrooms have grown wild since prehistoric times. Their therapeutic value has been prized in Asian countries, where they originated, for thousands of years.
Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients and fiber. They provide several nutrients that are commonly typically found in animal foods. Here are some great facts about mushrooms and tips for buying, storing and cooking:
High in antioxidants - Mushrooms contain the mineral selenium which neutralize free radicals to protect the cells from damage that might lead to heart disease, cancers and other diseases of aging from damage that might lead to heard disease, some cancers and other diseases related to aging.This is good for vegetarians who are often lacking in this mineral. Mushrooms contain more selenium than any other plant source. Click to read the full article |
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Pan Grilled Maitake Mushrooms  I tend to be a purist when buying such beautiful ingredients as Maitake mushrooms. I like to keep them in big pieces, the way they grow in the woods. When you cook these mushrooms whole they become crispy outside and moist on the inside, "meaty". 4 servings 1lb maitake (hen of the woods) mushrooms, separated into 4 wedges 2 Tb extra virgin olive oil Celtic sea salt and freshly ground pepper 2 Tb chopped parsley
- Heat a cast iron skillet and preheat your oven to 425 degrees
- Brush the mushrooms generously with the olive oil and season with salt and pepper.
- Grill the mushrooms in batches over medium high heat, turning as needed until browned and crisp about 8 minutes
- Transfer the brown mushrooms to a baking sheet and roast for about 5 minutes until they are tender when pierced with the tip of a small knife.
- Serve on a platter garnished with parsley.
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