Monday, May 24, 2010
The issue came when I noticed about 3 days later that I had a strange bitter/metallic taste at the back of my mouth. When M came home from work I mentioned it to him... which to me meant that it was really something if I was bothering to remark. To my surprise, he had noticed the exact same thing... an odd bitter aftertaste that would happen every time he ate or drank anything. And, with all of my experiments in the kitchen... he was now convinced that I had poisoned him :). Soooo not the case here.
We also agreed that it was unlikely that we both developed diabetes on the same day with the exact same symptom... and thanks to google it was not to difficult to figure out what happened. We had contracted "Pine Nut Mouth". And, as it seems from our quick search that many others had too... especially from pine nuts from Asia. The ones I had "poisoned" us with came from Trader Joe's... so, I would not recommend those for your next pesto. If you want a medical opinion on the subject, click here.
As for my pine nut mouth... it is less and less as the days go by, working itself out of my system. Not too worried but it sure is weird. Hope you are well, xoxo tbone
Thursday, May 20, 2010
I am very happy to report that I will be the *featured health & wellness expert* at the upcoming Illegal Wedding Fair here in NYC on June 6th. Please join me in supporting our friends who are lucky enough to find that very special someone with whom they wish to spend the rest of their lives. It is going to be a really fun event with a lot of cool people. Get your tickets early, you don't want to miss this!
Come by and say hi. I am happy to share some tips to help you look great, feel great and be great. Plus, I'm hand-making raw chocolates for the occasion... that alone is reason to put on a party dress. hope you're well, and hope to see you on June 6th, big hug xoxo tbone
Wednesday, May 12, 2010
I love the idea of putting cocoa in my body lotion... need a fix for that sweet tooth? lick my arm :)
Let me know if you try it. hope you're well. big hug xxtbone
Your Best Tan Recipe
This technique is so easy, you won't be-leaf it.
Required time: About 30-40 minutes
Skill level: Goof-proof
4 black tea bags
2 cups boiling water
Sponge or spray bottle
Pure cocoa powder
When water has boiled, add the tea bags to steep. Leave in for 10-15 minutes, or until tea is dark and cool enough to touch.
In the meantime, take a shower to ensure your skin is oil- and sweat-free. Afterwards, make sure skin is completely dry.
Stand on something you don't mind getting dirty. If using a sponge, drench it in the tea and wipe all over your body. If using a spray bottle, fill it with tea and spray evenly. Let skin air-dry and apply another coat for a deeper shade.
Tea will stain clothes if wet, so make sure you're all dry before dressing. The "tan" should last 3-4 days.
Optional: For bonus color, mix cocoa powder into body lotion until you reach desired color and apply for an all-over bronzing boost.
Thursday, May 6, 2010
Happy Spring friends... the weather has been incredible here in NYC. And, I would love to share a fun idea with you. Book an adventure date with yourself. You can invite others along as well, but the most important person to show up is you.
I just recently had a really fun afternoon in the Brooklyn Botanical Garden... with my camera. No plans, no expectations, just fun. A great reason to get myself out, get a nice walk in, surround myself with nature, and gain inspiration.
I really find that when I change my situation I feel energized... and that can mean taking a new dance class, putting on an outfit that makes me feel good, shaking up my routine by walking a different route than usual, anything that awakens my physical senses. It is how I energize my resources so I feel more resourceful.
I would like to invite you to see what makes you feel energized. Shake things up. Take a walk with yourself, see something new... it doesn't mean you have to travel to Tahiti (although, sounds like a great idea!). Challenge yourself in a new way. Have fun. Play. Hope you are well. big hug xxtbone
here's a couple more pics for you... enjoy :)
Monday, April 5, 2010
As I was enjoying my lunch today and the exciting flavor combinations that were dancing in my mouth, I was reminded of a set of guidelines for cooking that I learned from Chef Rocco DiSpirito when I worked at Rocco's in NYC. Perhaps you remember it as The Restaurant reality tv show from 7 or 8 years ago, starring Mamma's Meatballs and a whole mess of drama. It's funny how and where we pick things up.
I learned a lot of things working at that place (I could be found in the front of the house not in cooking in the kitchen) and some of those lessons continue to inform my thinking about food, creativity, experimentation, taking chances with flavor combinations, and the importance of a satisfying sensory experience.
Try out this tip to exercise your creativity, and turn the contents of your fridge and pantry into a delicious and personal meal. They are the ones I was first introduced to by Rocco but as it turns out also have roots in the ancient tradition of Ayurveda.
It is all about balance, and if you think about it, I think it makes a lot of sense. In your dish you want to hit each flavor that your tongue can taste... that way you are left satisfied and not suffering an imbalance (read: craving).
Sweet- fruit, sweet veggies, natural sugars
Sour- sour fruit, fermented foods, even a squeeze of lemon will satisfy this one
Salty- sea salt, seaweeds
Bitter- leafy greens, herbs and spices like mustard
Pungent- things that are spicy like chilis and garlic
Astringent- legumes, herbs like sage
Umami- the Japanese term for a flavor that hits at the back of the tongue, like edamame or mushrooms... not everyone can taste this
In your next creation try to include as many of these flavors as you can. It can feel bold or against what you may normally think goes together but your taste buds will be delighted.
My lunch, the picture above, was made from things I had on hand today. Here's the recipe if you'd like to try it or use it as inspiration to come up with your own combination. The amount is for one serving, but you could easily multiply to make it for more people... it would also make a great breakfast!
Sausage and Kale
In a frying pan, heat a good dash of olive oil.
- Add 1 minced garlic clove, cook until fragrant, about 1 minute.
- Add 1 sliced pre-cooked sausage (I had an organic chicken & apple sausage left over from the weekend, so that's what I used)
- Add 2-3 leaves kale, rinsed and chopped (I actually just tore it into bite sized bits and threw it into the pan)
- Give a few shakes of sea salt, and red/cayenne pepper as desired
- Stir and cover for 2-3 minutes, until bright kale is bright green
- Add a half bunch chopped green onions
- Add a small handful of currants (or raisins)
- Add a small handful of sunflower seeds
- Mix until all heated through
Well Rocco, I guess I'll wrap up this love letter by sending you a big hug and a huge THANK YOU for your inspiration and fearlessness. It was nice having lunch with you today, even if it was only in my mind :). hope you are all well, big hug xxtbone
Monday, March 29, 2010
preheat oven to 325 degrees
In a large bowl combine:
1 jar natural peanut butter (or other nut butter of your choosing)
1 Tablespoon vanilla
1.25 cups agave
1/2 cup natural unsweetened cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
Pour into greased (try using coconut oil) 9x9 baking dish. Bake 30 minutes or so, until the edges look done. Test it with a toothpick, it should come out clean. The middle may take a few more minutes to set once out of the oven, but don't let the edges get overcooked.
They have a really nice light, almost cake-y texture. I hope you enjoy them, or use this as a jumping off point for your own experimental baking. Hope you are well. big hug xxtbone
Wednesday, March 17, 2010
Friday, February 26, 2010
in a soup pot or reasonably sized sauce pan:
heat 2 Tbs olive oil on medium heat
4 minced garlic cloves, let cook 1-2 min (about the time it took to chop the mushrooms)
12 chopped shiitake mushrooms, let cook 3-4 min (about the time it took to wash and chop kale)
1 bunch rinsed and chopped kale
saute for a few minutes until kale turns bright green, and mushrooms are tender
add 4 cups vegetable broth
a few shakes cayenne pepper, a few shakes garam masala, a splash of toasted sesame oil, and a splash tamari (or soy sauce if you're not gluten free)- to taste
bring to a boil, and simmer for 5-10 minutes until you feel it's done
Tuesday, February 9, 2010
Wednesday, January 20, 2010
It's okay to be sad sometimes. I know for me, that's not an easy concept.
We learn to be strong, to be graceful, to be "a rock" when faced with loss. Whether that loss is a job, a relationship, a dream, your health, or the death of a loved one, the process is the same. According to Elisabeth Kubler-Ross in her book, On Death and Dying, there are 5 stages to loss: denial, anger, bargaining, depression, and acceptance. How we each experience these stages is individual and personal. It is important to give yourself the space and freedom to feel and experience the richness that exists within these emotions.
And, it is true, it does change with time... I can't say it's exactly "easier" but it certainly becomes different. It's not easy. It's never easy. But honor your feelings, honor yourself, and do your best. A loss is not a reason to give up. It is an invitation to shift your focus, to set your intention, to move forward. Share yourself with those you love, take the time to enjoy what moves you, live your passion.
And sometimes the feelings will sneak up on you. Feel it. Enjoy it (even if it makes you cry a lot). Let it move through you. Be thankful that you loved someone (or something) so much that you feel it so powerfully... even many years later. Take care of yourself. hope you're well, big kiss xxtbone
Tuesday, January 12, 2010
- Keep an open pathway for energy to flow. I like this idea especially in the wintertime when we are less likely to open windows to bring in fresh air. This can mean a literal clutter free path, or a visually open pathway to allow the movement of ideas and energy. It will help clear thing up if you've been feeling stagnant.
- An often overlooked area of this is in corners, it's easy to stick things in the corner. Think about why they get stuck in the corner in the first place. When was the last time you cleaned out your corners? Believe me, I know how easy they are to forget about :)
- Make sure you can open all doors easily with nothing blocking their path. Are you storing anything behind your doors keeping them closed? Keep the energy moving forward, and your possibilities open.
- Clean out your space. This goes beyond the regular scrubbing. Go through your collections, closets, bookshelves, etc. If your shelves, drawers, closets are full there is no space open for anything new. You could be closing yourself off from new opportunities entering you life.