In this episode of the ABC’s of Gluten Free, Tiffany Pollard and I unpack what the term means, give some interesting history and then offer a new perspective on what an evolved and organic relationship to food and life might look like.
Available to Premium members Click here.
How often do you encounter the opportunity to take a last minute, all-inclusive, 1-week international wellness getaway at this cost? Karen is a long time friend and fellow yogini friend, and is offering $50 off this fabulous retreat if you register by 5pm *today*. Just think, in less than a week, you could be sunning and stretching on the beautiful coast of the Sea of Cortez.
Here’s what Karen has to say:
Join us for 7 nights and days of serenity and practice at La Duna (“The Dune”) Ecological Center for Creative Renewal. La Duna is a unique place set amidst a majestic cardon cacti desert against the open blue horizon of the Sea of Cortes. It is a place to visualize positive ideas outside the routine of everyday life.
The theme and destination of our second retreat share a common name: peace. Our group will enjoy tranquil and comfortable accommodations, daily yoga and meditation practice, and healthy cuisine.
We’ll be taking a boat ride to Espiritu Santo Island to snorkel with sea lions and bask in the glorious reflection of the sun against the Sea of Cortez. We’ll ride horses through an ancient canyon, and hike through the beautiful desert landscape while learning from our naturalist proprietor, Gabriela, about the area’s local ecology.
Wow, doesn’t that sound great?! As of today (3/10), you can still find airfares on kayak.com to Cabo (SJD) for 420, a car for less than 200, and your retreat price of 1085 includes lodging, all meals, classes, and 3 excursions (or two excursions and 1 massage).
More information: http://www.phyzzyoga.com/blog/?p=320
Register: retreat@phyzzyoga.com
Questions? Call Karen at 206.214.5169
Remember, register by 5pm today and mention my name for $50 off your retreat fee… And bring back some sun!
In this most recent episode from the ABC’s of Gluten Free, find out what Probiotics are, why you should care about them, and learn some downright amazing tidbits about their essential role in both individual and cultural survival.
Here is just one factoid that I love to share: only about 5 to 10% of the cells in and on your body are “self” cells… The rest are micro-organisms! Just click here to listen to this thrilling (if I don’t say so myself) episode, premium members only… But remember if you are not a Premium member yet, you can register for two weeks of free access and start getting in on the gluten-free goodness now.
J is for “just do it!” Ah, what a perfect tagline. Not one of ours, but we did spin off this in our recent episode “J” in the ABC’s of Gluten Free series. This audio is free to all members. Click here to listen to this short and inspirational audio. Perfect for anyone on a gluten free diet, or anyone with food intolerances in general.
I finally aced it! After years of too dry, too mushy, or seriously cardboard salmon, I think I figured it out. If you already make a superb broiled salmon, you can stop reading here.
Otherwise, here’s how I dressed it:
Then I placed it in the oven and baked at 275 for 10 to 15 minutes. (I peeked somewhere along that time frame to see how it was coming along.) Then, I checked it with a fork to see that it was mostly done (not raw looking but not too dark in color) and put it on broil for a few more minutes. The cooking time will vary based on the size of the piece of fish you have.
It turns out savory but with a bit of a kick.
I served it with a mixed green salad finished with artichokes hearts and green and black olives, and actually even topped it with the same dressing I used for the fish–with a little lemon added–since I didn’t have time to make another. Plus, the quick veggie soup I made last night while responding to emails made another delicious side dish.
First rule: Abandon all rules. There’s nothing inspiring about shutting down your imagination.
Second rule: Take risks. Don’t be afraid to burn or season improperly or marry two seemingly incompatible items. Befriend a neighborhood dog if that helps give you license.
Third rule: If you want food that brightens your mood, play with color and texture. In the kitchen you are the culinary artist, and shapes and shades breathe life into your experience.
Fourth rule: Let your senses guide you. Your eyes, nose, hands and tongue will give you feedback.
Fifth rule: Pay attention to your food while you eat like it were a witty friend telling you a great story.
