In my last post I said I was EXPLODING with information. Well, some of that information I’m going to withhold… for right now. But I’ll start out with some things I’ve been enjoying this week.
It’s such a nice way to wind down from the day. After running through Central Park, I’ll head out with friends afterwards for long, leisurely bike rides. Then wash off, stretch for awhile, and do something very grounding afterwards. One thing I like to do is give my feet a nice massage with a peppermint foot lotion. I used to think to myself, “oh it would be nice to paint my nails… or give my tired muscles a massage” and not do it because I thought I didn’t have enough time. When really all it may take is just five minutes. How many people find themselves saying “I don’t have enough time“?
Actually, I hear that a lot with cooking. Recent things in my life though have gotten me to take a step back and just relax. To allow myself to just go with it, and not go into shallow breathing panic-mode if someone on the street stops me to talk about Matilda for 10 minutes. Before, I would stop, but I’d feel anxious the whole time. One of my recent mottos: whatever.
Here’s an interesting link I came across a few months ago that explains the title of the post: emotional freedom technique
Of course, there are times when I am rushed, but that’s another thing I’ve worked on… just saying it. I used to shy away from that because I didn’t want to offend anyone. I can reflect on the various causes of my feeling this way, but just behaving in a different way in the present helps the most. Just doing it. Everyone leads a different life, at times a life with demands.
So one day, while on a no-rush walk…
I didn’t want to take too many, since I’m sure the other park animals also eat them.
A very Perricone friendly breakfast. Perri-who?
Some of you may have heard of renowned dermatologist, Dr. Perricone. Perhaps you’ve read his informative books and seen his skincare line. Or maybe you caught him taking away Larry King’s cup of coffee, for a cup of green tea instead. Anyway, here’s one part of the explosion!
I’ll be sharing recipes and nutritional insights on featured ingredients on a weekly basis over at the blog: the Daily Perricone. This has been in the works for awhile, and I’ve been biting my tongue the whole time.
I’ll let you guys know about them, and if you follow me on my Facebook fan page then you’ll get more frequent updates as well. I also like to start discussions on there, share snapshots, and love to answer any questions anyone else may have! So check it out if you haven’t already.
I’ll be featured in FIRST RUN magazine’s debut issue, which I’ll keep you posted on when it’s off the press. FIRST RUN is a quarterly running magazine, that is unlike any other running magazine out there. I’m truly excited to see it, and I think there will be lots of beautiful imagery and very interesting content to match. Also, keep tabs on what they’re up to through their Twitter.
Now on to the biggest news for me right now…
I’ve started my own business. I briefly mentioned it on the blog before, but haven’t gone official until now. So here it is: Behind Foods! Right now I’m offering food-related services to mostly Manhattan-based customers, however, I am working on finalizing some things so I can offer online cooking classes (meaning to anyone, anywhere in the world!). I know there are a lot of you out there in different parts of the world, and I would love to cook with you all! This is the half-way point, and who knows… maybe someday we will cook together. I definitely see this expanding to an international level. I love connecting with people, traveling, culture, food, and just enjoying life. Which is what I want to share and help people do with Behind Foods.
So here’s a little more on what it’s about, and be sure to check out the site because there’s more information.
I offer catering services, individual or group online (coming soon) and in-person cooking classes, recipe development and coaching for your restaurant or home, and meal preparation for busy people that care about what they eat. And as many of you know I am currently studying to be a holistic health coach, and those services will be incorporated into the business in the near future; soon helping you to find the right recipe for your special health needs available online or in the New York area.
With all that hulabaloo of news I’ll leave you all with a simple recipe.
Apricot & Almond Crumble
I like to eat this all on its own, or mix in a few cacao nibs, or as you can see… simply a part of breakfast.
Serves: who knows!
1 cup dried Turkish apricots, unsulphured
1/2 cup blanched almonds
1/4 cup shredded unsweetened coconut, optional to lightly toast
1 tbl coconut oil
sea salt, to taste
1 tsp honey or agave
1. First, process the apricots in a food processor till they are chopped to little bits. Then throw in the almonds, and process them till they are little bits as well.
2. Then add the coconut (if you decide to toast it do it before you add it to the mix), coconut oil, sea salt (I like it to be a little bit salty), and gooey sweetener of choice. Mix till it all forms a crumble.
4. Taste and enjoy!
There are more things to come, but I’ll be sharing the details as they happen. I certainly don’t want to have a reputation for spoiling a surprise!
Any exciting news on your end? It seems like this time of year brings on lots of excitement in people’s lives.