Prana Wellness
 
So Thanksgiving went off without a hitch! I was quite pleased with the joint efforts of Ben and me at creating a completely home cooked feast made with love (and without dairy, gluten or processed sugar on my part). The best and worst part about this type of holiday feasting are the leftovers that keep on giving... Ay!
I was so excited playing hostess that the photos are very, unfortunately blurry. I can't do it all. Oh well, there's always Christmas! (which btw is in T-25 days- which will be spent in (hopefully) warm and sunny LA).
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Orange Cranberry Sauce with Raisins
What started as a bunch of fresh veggies turned into incredibly tasty stuffing. Complete with Red Chard, Celery, Carrots, Apples and Chestnuts.
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Stuffing.
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Coconutty Mashed Potatoes and Sweet Potato Mash (also with Coconut). Vegan Cornbread Muffins in the way distance...
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Mushroom Gravy with Brown Rice Flour
The crowd fave seemed to be these Roasted, Toasty and Sweet Brussel Sprouts. This has been one of our repeat moves every Thanksgiving that Ben and I have shared together. Easy breezy: halve sprouts, lay on baking sheet, drizzle over olive oil, pure maple syrup, salt and almonds (optional)- and bake for 45-60 min. at 350. Bam.
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Toasty and Sweet Brussel Sprouts.
The sacrificial turkey was quite a treat too, and one that Ben and I were extremely proud of. Brined overnight in a saltwater-maple syrup concoction with oranges, cloves and cinnamon, big T was super moist and perfectly cooked- not to mention artfully carved by Ben. The encouraging thing was- no one got severely hit with the sleepy effect right after the meal, at least not obviously. In fact, Ben and his bros were up til nearly midnite playing silly games, while I enjoyed girl time with Bea- which on Thanksgiving night is quite the distance. No sinking feeling afterward is what all my meals are about--- even during the holidays!

I thoroughly enjoyed Thanksgiving weekend, and found it hard to get over it on this frigid Monday... Hopefully the week zooms by!
xoS
 
 
I'm stoked about my new wooden cutting board that my awesomely handy boyfriend made for me, so I'm christening the board and chopping up apples and attempting an Apple Butter. Recipe to come Monday, since it'll be coming together as I go.
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PS- Tomorrow's the last day of the Early Bird Special for my 21-Day Detox Program. We have a wonderful group so far! Don't miss out! And as always, send me a note if you have any q's.
xoS
 
 
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I love so many things about the Fall season: knitwear, boots, turning of leaves, refreshing crispy air, hearty soups.. While most of these might not be particular to Fall in San Francisco, one thing is for darn sure: Fall produce is where it's at, especially here in California!
Can't wait to stock up. Stay tuned for some creative fun with this season's best...

PS- the print above, titled "Eat Seasonal" is by artist Anek.
xoS
 
 
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Zucchinis are still aplenty, which means it's still summertime! (I love a good reminder.) Here's what I whipped up with zucchini, orange pepper, red onions, corn and wild rice- topped with arugula dressed in chimichurri sauce! A yummy dinner, and 100% carnivorous boyfriend-approved!

First, cook 1/2 cup wild rice with 1 cup water.
For the saute: In a skillet, drop in a tablespoon of olive oil and bring together 1 large zucchini chopped, along with 1/2 cup fresh corn kernels, 1/2 red onion chopped, and 1 orange pepper chopped. Stir it all up until tender and cooked. Turn off heat, let cool. Once rice is cooked, throw the rice into the saute mixture. Stir until all is wedded.
For the Chimichurri sauce: In a bowl, mix together 2 tablespoons chopped basil, 1 tablespoon minced chives, 3 teaspoons dill, 1 minced up garlic, 1/2 a lemon squeezed, and 1/4 cup olive oil. Mix, mix, mix. Throw in 1 cup arugula and stir it around until the leaves are thoroughly drenched in sauce. Pour arugula-dressed mixture over the saute and stir until completely mixed well. Serve and enjoy!

 
 
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It's Summertime!
Do you know what's in season? Pick some of these items up at your nearest Farmers' Market. Choosing local produce not only supports our nearby farmers but it's so much better for you and our Earth than getting, say, Organic blueberries from Whole Foods that were flown here from Chile. Am I saying you should pass up Organic Blueberries from Chile for Non-Organic local blueberries from the Farmers Market? YES!
Industrial Organic crops use up so much more energy in the production process- not to mention tons of fossil fuels in getting them transported from abroad. It also takes days for these products to finally arrive, during which they ripen wherever they're hanging out (in a plane, on a train). By the time they arrive at Whole Foods they're not as fresh as they come at a Farmers Market: just hours, a day, or two days after after being plucked from the Earth.
Eat what's available, and get it local and fresh! It's easier, healthier, community oriented, and responsible.

Check out the Natural Resources Defense Council's site to get your guide on local foods. Just plug in your area and time of year, and see the list!

You can also order a Local Foods Wheel from this great website for those in the SF Bay Area and NYC.

Happy Summertime!
xoS