The growing Mindful Healthy Life team is pleased to welcome wellness coach Cynthia Henry Thurlow of CHT Wellness to our group of contributors. Cynthia’s first post was about mindful holiday eating, and she’ll be sharing additional insights about food and health. Here’s a chance to get to know her! Read More
With the holidays upon us, it is easy to get derailed from our normal healthy eating habits and eat mindlessly. We’ve all been there: you sit down at a party or an event with family and friends, you arrive hungry, and you start nibbling on appetizers. Before you know it, you’re stuffed full of snacks! Or you’re in such a hurry to get to work, you scarf down breakfast behind the wheel. Or you’re so busy feeding your kids dinner that you end up eating their scraps.
When you eat mindlessly, not only do you consume more calories than you need, but you also miss out on simply enjoying the meal. Let’s face it, when you eat in an unconscious state with no awareness of food, are you really even tasting it?
This morning, the new Arlington location of MOM’s Organic Market opened to a great crowd. If you haven’t made it there yet, take our virtual tour in this photoblog!
If you enjoyed the Mindful Healthy Life interview with Weston A. Price Foundation president Sally Fallon Morell, you’re in luck: we’re offering a giveaway perfect for those beginning their traditional nutrition journeys.
Hearing Sally Fallon Morell‘s talk about traditional diets at the Weston A. Price Foundation‘s Wise Traditions conference was a turning point in my health, nutrition, and parenting journeys. Each year the organization headed by Fallon Morell brings together a thousand traditional foods enthusiasts to hear presentations about holistic health and wellness by speakers who are nationally recognized leaders in the field; to meet vendors and sample whole foods products; to eat delicious farm-fresh and locally-sourced meals — including bone broth on tap! — and to learn from one another. The large annual Wise Traditions conference moves to a different part of the country each year and will be in Anaheim, California November 13-16.
In addition to serving as the co-founder and president of the Weston A. Price Foundation (WAPF) and the author of several books, Fallon Morell and her husband own P.A. Bowen Farmstead in Brandywine, Maryland, less than an hour from D.C. Available every Saturday morning by appointment are tours of the farm, which produces artisan cheese and raises grass-based livestock.
Earlier this year, I had the chance to talk with Morell in advance of a sold-out day-long seminar she gave in Maryland. Read More
For anyone looking to start or expand a school gardening or nutrition program, the Growing Green Schools event at Fairlington Community Center was the place to be Monday afternoon. Aimed at providing parents and school staff in Arlington with the necessary resources to promote gardening and nutrition education, the event was a treasure trove for anyone in Northern Virginia. Read More
What a relief to have some warm temperatures and sunshine to start off the week. It was no fun to have such a warm day last Thursday and then shiver back into our winter coats again on Friday. This week is spring break for many around our area. Others’ breaks will start on Friday. If you’re anything like me, the biggest “break” about a break from school is not having to cook so much that you have enough leftovers to send in your child’s lunch the next day! I normally feel like I could never hack it as a homeschooler, but whenever I get a break on food prep, I can see the appeal!
Still, there are a lot of reasons why I have my children in public school, and one of them is because I want to be an agent for change and an advocate for healthy living for all children. Next week, two events will showcase efforts to expand the reach of gardening and nutrition programs and outdoor learning in Northern Virginia.
Parents who care about Real Food couldn’t have asked for a better display of enthusiasm for cooking than that shown by the poised and skilled young chefs who participated in the finals of the Real Food for Kids “KIDS COOK” competition Saturday. The six contestants, children in grades 4-8, took turns claiming the kitchen at the Clarendon Williams-Sonoma to whip up their own creations in front of a huge crowd.
The winner of the competition was Haven Clare Townsend, a 6th grader at White Oaks Elementary School in Burke, Virginia, with Thai Shrimp Noodles with Broccoli including homemade oyster sauce using gluten-free Tamari and organic ramen noodles.
Long before launching the new Nourish Schools Super Food Cards this past October, Katherine Sumner has been an inspiration on the Real Food front. While a parent at George Mason Elementary School in Alexandria, she organized Farm to School events that inspire me today, now that I have two kids in elementary school. We met seven ago during a cooking class after which Katherine went on to complete her holistic health coach training at the Institute for Integrative Nutrition (IIN) in New York and then to co-found Nourish Schools.
Katherine and Nourish Schools co-founder Casey Seidenberg (whose great nutrition articles you’ve probably seen in the Washington Post’s Local Living section) are both moms. Katherine has two boys who have adjusted well to life in Colorado, and Casey has remained local with her two sons and daughter. After a few years of helping schools assess and improve their health/wellness scorecards, the two decided that the time had come for them to create the product their clients needed to help them be successful at implementing wellness protocols.
Katherine said, “Over the years when I would do either cooking classes or we’d do talks, we just kept hearing people say there was so much information out there. The people we were working with, this was so new to them; they hadn’t heard about soaking grains. They just felt overwhelmed. So we started putting together these cheat sheets, and one of our clients said to us ‘you need to get these out there.’ We realized there was a need for a resource that was both user-friendly and sustainable.”
And thus were born Super Food Cards.
For this first set of cards, Katherine and Casey decided to focus on basic categories of nutrition – Greens, Vegetables, Fruits, Nuts & Seeds, Beans, Whole Grains, Protein, and Stocks (broths) – and to keep the product to a card with a front and back. The cards are geared toward wide audiences; they can be used by people new to nutrition and as cheat sheets for those who already soak their grains and beans.
The cards are folded so that they have four sides, each 7.5 x 10″. Each card includes how-to (prepare, store, etc). information as well as explanation of why you’d want to eat each food and quick tips for integrating them into your diet. On the back of the Greens chart, for example is a chart describing which stems to eat (or not), which are good in a smoothie, and which to eat raw. Read More