What Do They Eat? - Parsley Dip


Thursday, December 20, 2012

Aaron is what many would call "the salt of the Earth".  He's a friendly, hard working, genuine, all around great guy.  He works in NYC, in the photo business, selling collections of music photography at the Morrison Hotel Gallery.  Since he's always on the go, most days he forgets to eat lunch.  When Aaron does get around to eating he wants something super quick, no fuss.  His "go to" is what I call parsley dip but it is multi-functional;  it can be used as a topping for vegetables or a condiment for a sandwich.

Bodies Beautiful & Potatoes Sweet


Thursday, December 6, 2012

Beautiful Body Types 
Almost all of us have a distorted image of our body, often due to the importance our culture places on outward appearance and the onslaught of media images of airbrushed models and celebrities. On a daily basis, we talk to ourselves in ways we would never speak to another. Imagine speaking to a child the way you speak to yourself about your body. It would devastate and squelch a child. It affects you similarly, causing stress and emotional pain in your body, which can make improving your health or losing weight even more difficult. 
Think of all the intelligence, creativity and time you spend on improving, altering and judging your appearance. Who would you be and what could you accomplish if your valuable resources weren’t used this way? Constant emphasis on the external makes us discount the great presence and intelligence that is housed by the body. It makes us forget the magic of our internal rhythms and fail to acknowledge the beautiful bodies we have. 
The body you have right now is incredible! It never misses a heartbeat, it maintains homeostasis and it miraculously digests whatever you put in it. It is your instrument for expressing your creativity, intelligence and love. By focusing on the 1% you don’t like or wish were different, you may be ignoring the remaining 99% about your body that is beautiful, unique and delightful. 
What would your life be like if you were simply at peace with the body you have? You may wish to make your body healthier and stronger, but could you do that out of love and respect for your body instead of the opposite? Could you begin to treat yourself with kindness, to limit the negative self-talk and to reconnect with your inner wisdom? Take a minute to imagine what that would feel like. It would mean celebrating your body rather than punishing it. It would mean nourishing your body rather than depriving it. It would mean a chance to watch your body flourish when treated with care and respect. 

What Do They Eat? - Warm Oats with Pear & Cinnamon


Tuesday, November 20, 2012

Amelia on Sullivan's Island
Gayle & Amelia
One of my dearest friends, Gayle just gave birth to a beautiful baby girl, Amelia.  Gayle is not only a new mother but also a successful wedding photographer based in Charleston, South Carolina.   Gayle puts so much energy and talent into her work.  She was shooting weddings right up until a couple of weeks before Amelia's birth!  Amazing!

On my recent visit to Charleston I got to spend some QT with mother and daughter, laughing, playing, eating and strolling.  As you can imagine Gayle is a bit sleep deprived these days so she needs as much energy as she can get when starting out her day.  Even in SC there is a little bit of a chill in the air this time of year so Gayle likes to cook warm oats with a fresh pear and a dash of cinnamon.  Since this only takes about 20 minutes to prep and cook, Gayle can prepare her oatmeal while she is nursing.  Soon Amelia will be eating oats as well.  It's going to be one of her first whole, milled foods. 

Let me give you the lowdown on why OATS are such a great, WHOLE grain to start your mornings with:
  • Oats are high in fiber and fiber helps remove cholesterol from the digestive system.
  • Research has shown that fiber from whole grains and fruits are protective against developing breast cancer.
  • One cup of oats has a high percentage of manganese which functions as an enzyme activator in the body.  It helps the body maintain a normal blood sugar level.  This important in reducing your risk of developing Type 2 Diabetes.
  • They are also a good source of selenium.  Selenium is helpful in the prevention of heart disease as well as reducing the risk of colon cancer.
WARM OATS WITH PEAR        one serving
1/2 cup whole oats (gluten-free)
1 cup water
1/2 fresh pear (any variety)
dash of cinnamon
pinch of salt
1 Tbsp maple syrup
1 Tbsp chopped walnuts (optional)
1.  Measure out water, place in a small pot and bring to a simmer
2.  Add in oats, pear, cinnamon & salt
3.  Cook for about 15 - 20 minutes until oats are tender
4.  Pour into a serving bowl and top with a kiss of maple syrup

Source:  WH Foods

Get Slow - Dress with Tahini


Tuesday, November 6, 2012

Hurricane Sandy came in at a steady pace and when she made landfall she hit us hard in New York City and New Jersey. In my neighborhood we were extremely lucky to have electricity and no flooding. There were several downed trees on nearby streets but we were in reasonably good shape compared to other parts of the five boroughs. As you can imagine Hurricane Sandy forced parts of the NYC to shut down and the entire city to slow down. When the power is out, streets and tunnels are flooded, houses and lives are lost, it gives us a broader perspective as to what is most important in our lives. We are so used to the hustle and bustle that we seldom take time to look around to see what is happening outside of ourselves or our family's life. This past week was a reminder that sometimes you just need to get slow. 

Pumpkin Maple Oat Cookies = Halloween Treat


Wednesday, October 24, 2012

PUMPKINS, the official gourd of Autumn!  With Halloween approaching at warp speed I wanted to give you a treat to satisfy your sweet tooth. The only trick to this cookie is to use a natural sweetener, maple syrup.  As usual, I'm keeping this simple with quality ingredients like, organic pumpkin, oats, pecans, almond flour + spices to make this cookie gluten-free and delicious.  Two things I can promise you about these cookies are that: 1. they will make your house smell maple-y sweet and 2. if you like all the ingredients, you will love them.  Make some of these this weekend for all the ghouls, witches and ghosts that may be dropping by or whip these up for Thanksgiving.

Make Thyme for Acorn Squash Stuffed with Quinoa & Mushrooms


Wednesday, October 17, 2012

It's October!  How did that happen?!  I could swear just yesterday I was on the beach eating watermelon.  Time flies when you are having fun, or when you are busy, in my case.  Not that I'm not having fun but recently I find I must organize my BIG "TO DO" list into smaller, more manageable lists so I don't get overwhelmed.  In this week's post I'd like to share some tips that will allow you to manage your time better plus a delicious recipe for stuffed acorn squash that will basically cook itself.  Yes, you have to make a few preparations but this recipe will impress YOU and your dinner guests into thinking it took hours when in reality it takes about 30 minutes.  

What Do They Eat? - Avocado Sandwiches


Wednesday, October 10, 2012

 In today's fast paced world we often find ourselves in a rush to eat.  Not only are we trying to find the time to squeeze in a bite but we are looking for a healthy option that will sustain and nourish us until our next meal.  I recently asked my friend, Courtney what she makes for a quick lunch during her busy work day.  Her response, "I'm totally obsessed with toasted avocado sandwiches right now.".  Yes, it's everything you want it to be: simple, tasty, and filling.
At work in the SCD studio

Courtney Jentzen, aka Swiss Cottage Designs is a force to be reckoned with, a wonderfully, creative machine with an extraordinary hand.  SCD designed My Beeting Heart's logo (+ the cute, little beet illustration on the top, right of this site).  She specializes in custom designed invitations and stationery.  The wedding suite pictured below was just featured in a spread for the special 2012 Travel issue of Martha Stewart Weddings.

The NEW Chip in town


Monday, October 1, 2012

If you haven't been living under a rock for the past few years then you've most definitely heard of the latest craze in healthy snack foods, kale chips.  And if you haven't heard of this amazing vegetable chip then I would encourage you to give them a try.

You may be able to relate when I say that I have found 2 problems with store bought kale chips though; 1. They are really expensive. 2. They often have way to much of the "cheesy" coating for my taste.   I've been experimenting at home for a more subtle chip and I'd like to share my kale chip recipe with you.  They are simple to prepare but they do take some time to dehydrate whether you use your oven or a dehydrator.  As the great saying goes, "Good things come to those who wait."

Spinach, Pea, Mint Soup


Thursday, September 20, 2012

Autumn is in the air, it's back to school, and everyone's schedule is getting hectic.  Mine is no exception; this week I have a test to take, 2 photo shoots, bookkeeping to catch up on, I'm in the midst of learning a new computer program and I have a wedding to attend.  All the while I am feeling a bit run down and trying to not get sick because I really just don't have time!
To help nourish myself I made this tasty spinach, pea, mint soup that I plan to eat throughout my busy week. The inspiration for this soup comes from one of my favorite cafes here in NYC called Once Upon a Tart.  They have a smattering of salads, sandwiches, and many baked goods but I always find myself dropping in for their eclectic soups.

This spinach, pea, mint soup is delicious, healthy and the vibrant, green color I blow you away.  The best thing about this soup is that it takes no time to make and you can use either fresh or frozen spinach and peas.   You might think mint is a strange herb for a soup but I promise it melds harmoniously with these vegetables.
Ingredients for Spinach, Pea, Mint Soup
Spinach, Pea, Mint Soup                                        makes 6 servings

1 lb. fresh spinach or 1-10oz package frozen spinach
2 cups fresh peas or 1 - 10oz package frozen green peas
2 medium yellow onions chopped
2 cloves of garlic minced
3 cups vegetable broth
3 Tbsp unsalted butter or olive oil
1/2 cup fresh mint
1/2  cup raw cashews to make cashew cream* or 1/2 cup light cream
1/2 tsp salt
pepper to taste

1. Defrost spinach and peas if not using fresh
2. Add butter to a large pot at medium heat, then add onion and garlic.
3. Cook onions and garlic until translucent then add your spinach, peas & broth.
4.  Cook for about 20 minutes until everything is heated through
5. At the last minute add the cashew cream or dairy cream and mint leaves
6. Remove from heat and let it stand for about 5 - 10 minutes
7.  Ladle soup mixture into a blender (this will take a few rounds)
8. Blend the soup until it is nice and smooth (Be sure to let the blender top breath as you don this so the hot soup will not explode and cover you & your kitchen!)
9.  Empty the blended soup into a fresh pot and continue to blend until you have no more soup left
10.  Now you are ready to or you can let it cool and freeze for a later date.
Happy cooking!

*Note: To make cashew cream soak 1/2 cup of  raw cashews for 2 - 4 hours, rinse well, then blend with about a 1/2 cup of water until smooth.

Did You Know? - Coffee


Thursday, September 13, 2012

Did you know that the way you prepare your coffee can subsequently raise your cholesterol levels?

I didn't either!  I've been using my French press for years thinking I was doing the environment some good by not using paper filters or electricity.  Well it turns out I wasn't doing my cholesterol levels any favors...

Fresh figs, not just a Newton


Thursday, September 6, 2012

Black Mission Fig & Kadota Fig
I have a vivid memory of the day I ate my first fresh fig.  This sensual little goodie was plucked from a beautiful fig tree in Connecticut while I was on a photo shoot.  Before that sunny September day I had only eaten figs in the form a Fig Newton cookie.  I had no idea what I had been missing until that perfectly plump fig so ripe and sweet hit my taste buds.  I fell in love at first bite and ever since that day I have excitedly awaited the late summer fig season.

Grow It Where You Can - Basil


Tuesday, September 4, 2012

My fire escape "garden"
I would love to really try my hand at gardening someday but for now my garden is situated on my fire escape.  It's city living folks! I've grown tomatoes, squash, peppers, basil, thyme, mint, parsley and rosemary out there.  Basil is by far one of my favorite herbs to grow not only because it's easy to maintain but I like to put it in a variety of dishes.  One of the easiest recipes that I have for basil aside from picking it fresh and throwing it atop a salad is pesto.  This Basil Walnut Pesto consists of 6 easy ingredients, it's vegan, and it will make any dish sing with flavor.

What Do They Eat? - Berry Spinach Smoothies


Wednesday, August 29, 2012

It's always sad to say goodbye to Summer's delicious offerings, especially berries.  I eat fresh raspberries, blueberries and strawberries for breakfast and dessert almost everyday during the Summer months.

On a recent visit to Virginia I got to catch up with my great friends, Kera and Kyla.  This mother/daughter duo loves to run then make smoothies together.  Their favorite smoothie combo involves fresh berries and spinach which is very similar to mine.

Getting Nutty with Cashews


Thursday, August 16, 2012

grilled vegetable stack with pesto and cashew basil ricotta
I am curious by nature and for better or for worse, I've always enjoyed experimenting.  Recently my experiments have led me into the kitchen working with delicious, seasonal and sometimes raw plant-based foods.  My goal has been to honor the food whether it be fruits, or vegetables, and eat it fresh in it's most natural state.  Preparing raw plant-based food is fairly new to me and it's been a nice addition to the fresh fruit and cooked vegetables I already eat.

Cover Your Melons & Sun Your Tan


Wednesday, August 8, 2012

Jenné & Marie

Nothing beats a day at the beach with a few good friends. We all need a little sunshine, water and sand from time to time...and who doesn't love a light, refreshing watermelon salad after a swim in the ocean?

I spent my beach day with Jenné of Sweet Potato Soul AND Marie from myHaus Wellness.  Jenné brought an amazing Watermelon Salad with a Lime Basil Vinaigrette (recipe and pics below), and Marie has some great tips about suntanning. 

July = Peaches & Pools


Monday, July 30, 2012

It's officially the dog days of summer and one of my favorite treats during the hot, humid month of July is eating  fresh, juicy peaches!  Peaches have a naturally sweet taste which make them a perfect dessert.  They are low in calories (only about 50 calories for a large peach) and they have a plethora of nutrients.

Give me a BEET!


Tuesday, June 26, 2012

BEHOLD, the BEET.  It has become the mascot, for my blog and health counseling business.  The name came to me when I was in the midst of cutting a beet that had an uncanny resemblance to a heart.  I thought, "What a perfect name since my goal is to aid people in eating heart smart! I just hope no one will think that I don't know how to spell."...  Alas, the beet.  

Beets contain a powerful antioxidant, betacyanin, the pigment that gives them their color.  Many of the unique phytonutrients in beets have shown to act as anti-inflammatory compounds.  We want to eat a diet rich in anti-inflammatory foods to keep from developing any type of heart disease and diabetes. Beets also have a good amount of fiberpotassiumironfolic acid, manganese and Vitamin C.  

The beet pictured is a chioggia beet also known as the candy stripe beet and appropriately they are a bit sweeter than other varieties.  Chioggia beets begin to show up at local farmer's markets in the early summer just in time to make a beautiful salad.  It's quite psychedelic don't you think?
I made a refreshing, raw salad with my chioggia beets, a few carrots and a cilantro lime dressing.  You too can make this salad.  It will only take you 20 minutes. Give it a whirl!  It will keep you cool on a hot summer day.
2 grated chioggia beets (I used 1 chioggia beet & 1 red beet)
5 grated carrots
juice of 1 lime
1 tsp of fresh grated ginger
1/2 cup of chopped cilantro
1/2 tsp minced garlic
3 Tbsp olive oil
zest of 1 lime
salt and pepper to taste
sprinkle with sunflower seeds to serve (optional)
1.  Wash and peel the beets and carrots
2.  With a box grater or food processor, grate the beets and carrots and place into a large serving bowl
3.  Into a small bowl zest and juice one lime
4.  Mince garlic and ginger, add to the bowl with the lime juice
5.  Wash cilantro and mince it fine, add to the lime juice
5.  Add 3 Tbsp of unrefined olive oil to the dressing and whisk
6.  Pour the dressing over the grated beets + carrots and toss until thoroughly covered
7.  Serve and top with sunflower seeds or sesame seeds last so they keep their crispness



Friday, June 8, 2012

MY BEETING HEART is a guide to a healthy heart, body and mind as well as a place to be inspired to try new foods, cook delicious meals and begin new, meditative practices.  My goal is to supply you with useful tips and scrumptious recipes that will serve you in discovering your best, happy & energetic self.  The most basic and fundamental thing that I have learned is that what we ingest everyday of our lives DOES effect our overall health, mood and wellness.  

Please leave me comments when you find a post particularly helpful and/or delicious.

WELCOME and THANK YOU for stopping by!

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