by urban-acupuncture | Jun 13, 2017 | Diet
(Serves 4)
Watercress and daikon make this salad super cleansing and heart-healthy, and their bitter flavors and crisp textures are balanced perfectly by the smooth richness of avocado and mustard.
Ingredients:
1 large bunch watercress, chopped
1 large daikon, peeled and julienned
1 avocado, peeled and diced
½ cup toasted pumpkin seeds
Dressing:
1 T yellow mustard seeds
1 T lemon juice
1 tsp light miso
1 T brown rice syrup
1 T prepared mustard of choice
2 T extra virgin olive oil
Directions:
Combine watercress, daikon, avocado and pumpkin seeds in mixing bowl.
Over medium heat, roast mustard seeds in dry pan until they start to pop. Remove from heat and cool slightly.
In separate bowl, combine lemon juice, miso, rice syrup, prepared mustard and olive oil. Stir in mustard seeds, pour over vegetables and fold gently to coat evenly. Serve at room temperature.
Note: if you prefer salad chilled, place vegetables and dressing in refrigerator separately and toss together just before serving.
Recommend by Amy:
About Amy…
As a Transformational & Holistic Health Coach, Amy helps women feel and look great in their bodies so they can live a life full of vitality, confidence, and purpose. More specifically, she helps busy, stressed-out, on-the-go, super-hero women, moms and corporate professionals get off the diet roller-coaster once and for all. She works with her clients to boost their metabolism, shed the weight, double their energy in a way that is easy, fun, sustainable AND free from denial and deprivation. Amy coaches her clients to live “high vibe” in all areas of their life: relationships, career, exercise, nutrition and spirituality.
She offers In-Person and Phone Private Coaching, Cooking Classes, Health Food Store Tours, Women’s Wellness Parties, Women’s Coaching Group Programs and Corporate Wellness Lectures.
Contact Amy at:
email: amarzluff@yahoo.com | cell: 614.560.7497 |
websites: www.CravingYourPotential.com and www.FlyKakao.com
by urban-acupuncture | Jun 13, 2017 | Diet
[Serves 2]
INGREDIENTS
1 bunch thin asparagus, rough ends trimmed off
¼ cup extra virgin olive oil
Zest and juice from 1 lemon
½ bunch parsley, chopped
1 15oz can of Adzuki Beans, drained and rinsed (Eden Organics is great)
2 cups baby arugula
salt and pepper
Bring a pot of water to a boil. Blanch asparagus for 5-8 minutes until tender. Remove from water and pat dry with paper towels. Chop into 1-inch pieces. Whisk the olive oil, lemon and parsley together.
In a bowl add the beans, asparagus and arugula. Toss with the dressing and season with salt and pepper.
Recommend by Amy:
About Amy…
As a Transformational & Holistic Health Coach, Amy helps women feel and look great in their bodies so they can live a life full of vitality, confidence, and purpose. More specifically, she helps busy, stressed-out, on-the-go, super-hero women, moms and corporate professionals get off the diet roller-coaster once and for all. She works with her clients to boost their metabolism, shed the weight, double their energy in a way that is easy, fun, sustainable AND free from denial and deprivation. Amy coaches her clients to live “high vibe” in all areas of their life: relationships, career, exercise, nutrition and spirituality.
She offers In-Person and Phone Private Coaching, Cooking Classes, Health Food Store Tours, Women’s Wellness Parties, Women’s Coaching Group Programs and Corporate Wellness Lectures.
Contact Amy at:
email: amarzluff@yahoo.com | cell: 614.560.7497 |
websites: www.CravingYourPotential.com and www.FlyKakao.com
by urban-acupuncture | Jun 13, 2017 | Diet
Vegetable Rolls with Shredded Chicken & Nut Cream
From 10-Day Detox, by Mark Hyman, MD
Makes: 4 Servings
Prep time: 30 min
Cook time: 10 min
Vegetable Mixture
1 medium carrot, peeled and thinly sliced or shredded
3 medium zucchini, thinly sliced or shredded
1/2 Napa cabbage (or other white cabbage), shredded
1/2 red cabbage, shredded
1 cup fresh mint, julienned
1/2 cup scallions, sliced on the bias
Poached Chicken Breasts
4 cups water
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp sea salt
4 boneless, skinless chicken breasts (4-6 ounces each)
Nut Cream
1 cup pine nuts or raw cashews
1/2 cup fresh lemon juice
pinch of salt
optional: 1/4 tsp cayenne pepper
Collard Wraps
4 collard leaves, stems removed, halved lengthwise
2 cups boiling water
Prepare the Vegetable Roll Mixture
Combine all the ingredients in a large bowl.
Prepare the Chicken
In a large saucepan, bring the water to a boil. Add the thyme, rosemary, and salt. Turn the heat down to a simmer and carefully add the chicken breasts. Cover and simmer for about 10 minutes. When the breast are cool, shred with a fork or by hand.
Prepare the Nut Cream
Place all the ingredients in a blender and blend until smooth but thick, adding water if needed.
Assemble the Rolls
Lay the collard leaves on a baking tray and slowly pour the boiling water over them to soften the leaves; drain, let cool and pat dry. Combine the nut cream, shredded chicken, and vegetable mixture. Lay on collard leaf smooth side down and spoon about 1/2 cup of filling onto one end, then wrap tightly. Continue until all the rolls are made and serve two to a person.
Recommend by Amy:
About Amy…
As a Transformational & Holistic Health Coach, Amy helps women feel and look great in their bodies so they can live a life full of vitality, confidence, and purpose. More specifically, she helps busy, stressed-out, on-the-go, super-hero women, moms and corporate professionals get off the diet roller-coaster once and for all. She works with her clients to boost their metabolism, shed the weight, double their energy in a way that is easy, fun, sustainable AND free from denial and deprivation. Amy coaches her clients to live “high vibe” in all areas of their life: relationships, career, exercise, nutrition and spirituality.
She offers In-Person and Phone Private Coaching, Cooking Classes, Health Food Store Tours, Women’s Wellness Parties, Women’s Coaching Group Programs and Corporate Wellness Lectures.
Contact Amy at:
email: amarzluff@yahoo.com | cell: 614.560.7497 |
websites: www.CravingYourPotential.com and www.FlyKakao.com
by urban-acupuncture | Jun 13, 2017 | Acupuncture Columbus
Thank you for those who came out for our Community Caring Day! Your donations for acupuncture helped support out favorite environmental organizations: FLOW (Friends of the Lower Olentangy Watershed), Sierra Club, and the National Park Foundation. It was so wonderful to have our community gather in a healing space to help support the environment!
by urban-acupuncture | Jun 13, 2017 | Acupuncturists
I had trouble finding work I could be passionate about. I grew up in the country in Defiance, Ohio. My parents were social studies teachers/coaches, and we had acres of trails and creeks right in our backyard. My interest in history and nature, along with my love of reading, helped me learn about the interconnectedness of humans and the natural world, and how important that was, but I didn’t know how to incorporate it into a career.
After studying English literature and Spanish language and culture here in Ohio, I went to teach English in Costa Rica, with the duel intentions of sharpening my Spanish-speaking skills and finding out what I truly wanted for my life’s work. There I learned to meditate, began a yoga practice, and ultimately met local healers who inspired me to go to school to become an acupuncturist and herbalist.
After graduating from Pacific College of Oriental Medicine, I practiced for three years at Source Healing in Chicago under founding director Christie Hwang Jordan. In Chicago I also spent time working in a variety of community acupuncture settings, from a women’s clinic, to a mainly Spanish-speaking clinic, to setting up healing events to support and educate those involved in community organizing.
I’m so happy to be here at Urban Acupuncture. Community acupuncture and holistic ideology in general give me hope and comfort in the present and for the future.
