Happy 2013 friends! Although I have spent the past 4 days curled up in a blanket combating a vicious cold, winter break has overall been fabulous. The first week was spent learning how to relax again. After months (literally) of working and going to school 7 days/week, it was hard to shake that nagging feeling in the back of my head telling me I had something to do. As usual, cooking was a tool to calm my mind and refocus on nurturing myself during break.
It’s been awhile since my last update, and a lot has happened! The main reason for my lack of posts is because I have been commissioned to develop & photograph 100 recipes for a new mindful eating program that is being developed by the wonderful dietitian Alyse Levine (M.S, R.D). Alyse has really pushed me to hone my recipe development & photography skills, so when I do have the time to commit to this blog again, expect much better photography! I’ve had a blast developing all the recipes, but boy, is it hard work! I’ll keep you all in the loop when the program is finally published.
Tutoring has been going fabulously as well. I’ve mostly been helping middle school kids and had a wonderful opportunity to do standardized test prep this Fall. It’s so gratifying to help kids who really appreciate the guidance. I think tutoring is going to be a part of my life for quite some time.
This Fall I was also accepted into the Coordinated Dietetics Program at Cal State LA. This means that I do not have to leave LA for my 9 month dietetic internship! And I don’t have to do any of the legwork to find preceptors. This year I am completing all of my core nutrition classes (i.e. medical nutrition therapy, advanced nutrition (biochemical, physiological, and molecular), and institutional food service), and then next year I will be completing my internship and not really taking any classes. After I’m done with the internship I will be eligible to sit for the Registered Dietitian exam, and if I pass then I will officially be a registered dietitian in the Fall of 2014! Then there’s only one more year in which I will finish my Masters courses and I’ll be done with school forever. Eek! Everything is falling into place though, and new opportunities always seem to appear at just the right times.
This Christmas my wonderful mommy got me a fancy new blender – basically one of the best standard blenders you can get (below the VitaMix level). I used it the other day to make my first green smoothie. My previous blender could barely handle blending soft fruit smoothies, so I never attempted to blend up vegetables before. This new blender was a champion! It blended up the whole mixture in just a few seconds. The result was a vibrant, smooth, GREEN smoothie. It was livened up with some sweet fruit, but the earthy greens came through at the back end. Yum Yum Yum. It satisfied my craving for those Evolution Fresh juices that are like $5 a pop. Plus, since I pureed the whole fruits & vegetables, I was able to get all the fiber to keep me full and satisfied longer.
I know it may look strange, but it tastes great! I used beet greens in this recipe, which accounts for the red/green tinge of the smoothie.
Health Tip: Celery juice has been shown to reduce the activity of the pro-inflammatory cytokine tumor necrosis factor alpha (TNF-alpha) and the DNA transcription regulator nuclear factor kappa B (NF-kB) in humans. Both of these compounds play a role in increasing inflammation in the body. Bodily inflammation is usually associated with stress and damage to tissues/cells, and while the inflammation process can be helpful in the short term, like when combating an infection, you do NOT want long term high levels of inflammation in the body. Celery juice is full of antioxidants that prevent cellular damage and can qwell that inflammation response.
Mean Green Smoothie
makes 2 large servings or 4 small servings
- juice of 1 lemon
- leaves and stems of one bunch of beets, roughly chopped
- 1 small asian pear- cored and cut into chunks
- 1 braeburn apple- cored and cut into chunks
- 2 stalks celery- roughly chopped
- 1 cucumber- peeled, seeded, and chopped (or use whole persian cucumbers)
- extra juice of your choice or water