- Eating greens at breakfast, lunch and dinner is dietary advice I recently discussed at an all inclusive resort in Jamaica. I believe that having the intent to put greens on your plate at breakfast, lunch and dinner helps to create the lifelong healthy habit of eating greens daily. I will admit that having greens for breakfast is not a daily habit I have, however, I have eggs and greens whenever I can. Callaloo and eggs are one of my favourites.
I have noticed that lots of people do not like greens, and my suggestion is to keep trying until you find some green vegetables you like to eat. There are so many green vegetables to choose from that there must be some that you will like. Try to see eating greens as a culinary adventure-Making Life Good recommends to try a green vegetable you have not eaten in the past week, every week.
Monthly Archives: February 2014
Sitting crossed legged is a posture that I choose often, on the ground, on a couch, in an office chair and for meditation. I find the position to be most comfortable for me to stay still for a period of time. I realize the posture is not available or comfortable for everyone (it does improve with practice, I promise), however, getting down, sitting on and getting up from the ground are movements we want to cultivate for healthy spine, hips, knees and ankles.
In addition, I have learned through my studies in yoga that siddhasana (essentially sitting crossed legged on the ground), as referenced in the Hatha Yoga Pradipika and Light on Yoga is one of the most important postures we can practice. The posture allows us to have a long spine with optimal relaxation throughout the rest of the body. Sitting tall gives us better awareness and alignment to our subtle energy, so we can be a meditative state. Taking a few minutes to sit cross legged on the ground, on a block, on cushions and bringing our attention to our breathing is a meditative break we can practice daily.
Polenta is a dish I have not always loved. However, it is always good to keep an open mind to trying different foods. Like children, we need to try a new food a few times before we can learn if we like it enough to make have it more regularly. I tried making polenta for the first time this week to a great result using a recipe from the Eating Italy, cookbook. The secret is to allow the polenta to brown at the bottom of the pan , which adds (a cheese like) flavour.
5-6 cups water
1/2-1 tsp salt
3/4 cup polenta
butter and chopped fresh herbs to taste
In pot with a wider circumference, bring water to a boil, add salt. Swirl in polenta slowly, bring back to a boil and reduce heat to simmer. Simmer without stirring until the polenta is the desired consistency, this will take 45min-an hour. Season with butter and fresh herbs, stir and scrape browned polenta from the bottom of the pan. Serve and enjoy with your favourite pasta sauce, stew or as a grain side dish.