Recipe: Roasted Squash soup

I had some roasted squash soup as a special at Foxley in the fall. It was so delicious, I set out to make some myself the very next day. The recipe has taken some practice and I did ask chef Tom Thai for tips-the key is to rest the squash after it was roasted. The kaffir lime leaves and lemongrass impart such a nice balance with the rich coconut milk above the delicious roasted squash base.

1 buttercup squash

1 butternut squash

1 apple, peeled, cored and diced

1 onion, chopped

2 tablespoons coconut oil

handful of kaffir lime leaves

1 stalk of lemongrass, cut into pieces

4-6 cups vegetable stock

1 can full fat coconut milk

butternut and buttercup squash ready for roasting-2 types add depth of flavour

butternut and buttercup squash ready for roasting-2 types add depth of flavour

Wash the squash in warm water thoroughly. Usually squash are hard to cut through, so I throw them in the oven for 10-15 minutes whole to soften. Preheat oven to 350 degrees (soften up the squash as well).

Cut squash in half, scoop out seeds and rub with a little coconut or olive oil. Roast squash in a baking dish for 45-60 minutes. Leave in oven to ‘rest’ for a couple hours or until cool.

Depending on the softness of the squash, you can scoop out the flesh in chunks or peel the skin and cut into chunks.

In a large pot, heat coconut oil over medium heat and saute the onion and apple until softened. Add the squash, vegetable broth, lime leaves, and lemongrass. Bring to a boil and reduce heat to a simmer for 30 minutes. Remove the lime leaves and lemongrass. Puree with an immersion blender. Season with salt and stir in coconut milk until blended. Enjoy!

The Making Life Good weekly shopping list

I recently realized that for all that I have gone on about eating vegetables and fruit, I have yet to share what is involved on a weekly basis to build and maintain this habit. I actually have an unspoken commitment to myself to buy a variety of vegetables and fruit every week. When I travel, this is one of my first tasks upon arriving at my destination if I have a refrigerator at my accommodation and it is a must do as soon as I return home.

What do I typically buy? My good friend Emily taught me years ago that I ought to purchase in season local produce whenever possible (farmers markets are a good way to go). However, if you know me, I do have a predilection for strawberries, especially with some chilled champagne or clotted cream all year round. Most important is getting into the habit of buying and being sure to consume the fresh produce you bring home. Stocking your kitchen with fruits and veggies you enjoy is sure to improve your health by having healthy choices readily available.

Here is a rough list of what I buy on a weekly basis:

Organic lemons

Organic romaine lettuce

organic black kale

watercress

cucumber

grape tomatoes

green onion

avocados

parsley, cilantro

honey crisp apples, blueberries, pomegranate, oranges (winter fruits)

fresh fruits and veggies of the week

fresh fruits and veggies of the week

 

 

 

Dry January

Happy 2016 to all! The start of a new year always brings some contemplation to my life, as the question of what I wish to accomplish this year comes to mind. This month I noticed the term ‘Dry January’ for the concept of being sober for the entire month of January, which is 31 whole days! The idea is not a new one, but seems to have been popularized in the UK recently and brings awareness to our alcohol consumption patterns. I must admit that abstaining from alcohol for an entire month seems too restrictive to me. I also say the same about diets, cleanses and crazy workouts, as I believe in developing sustainable healthy habits. Periodically, I have been able to not drink for a week, and the longest I have managed is 20 days, but this happened naturally, as I do not have the discipline to say I won’t have a drink for a week let alone a whole month.

No health and wellness expert could say that drinking alcohol is a great idea. However, it seems to be that some alcohol in moderation can be beneficial to overall health. The big question is always what is the right amount to be moderate? Self observation, monitoring and some mild discipline are the key lifelong habits to learn and practice for being healthy in relation to food and drink. I have long recommended and practiced the habit of counting the number of alcoholic drinks I have each week and recording it in a calendar to keep myself in check http://www.vivianlaw.ca/how-many-drinks-count-them/

Booze is different than food, as it has no nutritive value, so I feel it is always important to ask and monitor what is driving us to drink? How often do you drink? How does drinking make you feel? I have heard from many people that they are not able to handle alcohol in the same degree as they get older. That may be true, especially if you can feel the ill effects in your well being and energy level. It is a wise idea to cut back on your alcohol consumption if you are not feeling your best. It is not because you are getting old, however, it is just always a good idea to take care of yourself at any moment. New guidelines in Canada recommend at least one or more days a week of not consuming any alcohol. I would agree with this recommendation as your liver could use a break from processing alcohol at least one day a week.

I love to enjoy a drink for many different occasions, so making life good recommends (ac)counting the drinks you enjoy in care of  yourself,

 

Taste Experiences of 2015

There were many awesome taste experiences throughout the year in 2015. Here they are in no particular order:

Baklava from Patisserie Royale-after reading a glowing review in the Globe and Mail for the fine pastries at Patisserie Royale, I insisted our family go and buy a box right away. These pastries have become a new family tradition and we all particularly love the pistachio royale for the layers of crispy lightly honey soaked buttery deliciousness. http://patisserieroyale.com

Squash soup at Foxley-Just as the weather started to turn cool, the special at Foxley one night was squash soup with coconut milk and it was so incredibly delicious, I had to make it again myself! I am developing the recipe to share. 207 Ossington Avenue, Toronto

Harira soup in Morocco-I tried to have many samples of harira, a traditional Moroccan soup while in Marrakech this year, but didn’t manage to have as much as I liked to see different styles. However, I did develop a vegetarian recipe I quite enjoy. http://www.vivianlaw.ca/recipe-moroccan-chickpea-and-lentil-soup-harira/

Dinner at Al Fassia-this restaurant run by Moroccan women comes highly recommended by several sources and the dining experience is fabulous. From a delicious cocktail to all the plates of extremely tasty moroccan food. Must try if ever in Marrakech.

Lemon mousse at Cava-We first tried this dessert late summer and declared it a winner with the flavours of tart lemon mixed with a little jalapeño jelly, heavenly! www.cavarestaurant.ca 

String Chaat at Pukka-a friend introduced me to this salad early this year, as she thought I may be able to recreate it. I was able to identify the delicious threads of apple, carrot, cabbage and rice crisps in a nicely spiced dressing. However, I have only gone back to Pukka to eat it again and would recommend it everyone. www.pukka.ca

Big Mac bao at Dailo-These mini asian style ‘big macs’ are the delightful work of chef Nick Liu, who serves these at the upstairs bar of his great restaurant Dailo. They come complete with special sauce and mini frites. http://dailoto.com

Banh Mi at Baguette and Co-These delicious vietnamese sandwiches were discovered by chance when we took our relatives to High Park and the little sign of this sandwich shop caught my eye. We later stopped for some sandwiches and they are fantastic! The owner explained that their specially sourced bread makes all the difference. 1643 Dupont Street, Toronto

Laurent Perrier Rose-One night in June, a couple friends and I attended a tasting event of sparkling wine. One standout for us was the Laurent Perrier rose for it’s lovely pink sparkly delicious enjoyment!

Andale salad-I needed lunch while waiting for a flight at the San Francisco airport and was pleasantly surprised by the Andale salad, which consisted of slow roasted chicken, black beans, avocado, salsa, lettuce, cilantro, lime, mango and cheese in a tortilla bowl. This salad left such an impression, I have started constructing my own version ever since I had it in May.

Carnitas bowl at Cantina Grill-Another airport food discovery. While waiting for a connection at Denver airport, I stopped in for an early lunch at Cantina Grill and just didn’t know what to order. The lady behind the counter suggested I have the carnitas bowl and was it ever a great recommendation! The mix of romaine lettuce, rice, pinto beans, carnitas, cilantro, jalapeño, lime was the perfect satisfying lunch. Rick Bayless has a great technique to make carnitas on your own. https://www.youtube.com/watch?v=kATDHi2M32Y This all in one bowl is one of my favourite food discoveries of 2015, found at an airport!

Apple Tart at Chabrol-This is a new discovery and I managed to share an apple tart with friends and family three times within a week. The house made puff pastry is light and crisp underneath layers of thin sliced perfect sweet tart apple topped with lovely calvados sabayon. Truly the best ever and masterful work by chef Doug Penfold. 90 Yorkville, Toronto

 

Step up your Indoor Workouts

Mid to late November is the perfect time to organize and step up our indoor workouts. I notice that time seems to speed up during these last few weeks of the year. My advice is to consciously step up your exercise routine now to prevent an unnecessary new years resolution.

I must admit to low attendance at the gym myself since I have been running outdoors for over 8 months and so enjoy being outside. It is a major adjustment for me to create an indoor work out routine now. I feel such resistance to going inside to work out it seems ridiculous, considering I am a professional fitness trainer! However, this is the purpose of this piece, to share motivation to get moving more at this crucial time of year-it is absolutely necessary!

Make an appointment with yourself for yourself to head to the gym now. Your body will thank you, as you are guaranteed to feel better in every way and your waistline will expand less or remain the same over the holidays. Plus, you can enjoy yourself more while you are taking care of yourself, and start the new year with the right habits already in place. Making Life Good recommends stepping up your workouts in November and really enjoying the holiday season!

Recipe: Moroccan chickpea and lentil soup (harira)

I have seen harira soup mentioned a few times in magazines and cookbooks over the years. I tried it for the first time this spring in Morocco and loved it! I wanted to make it at home and was only motivated to do so as the weather started to cool off this fall. The harira I had in Morocco was made with beef, a bit of rice, served with dates and delicious little sweet crispy fried morsels of dough. I decided to make a vegetarian version, as I felt the spicing was bold and well suited to being a vegetarian soup. I also made the soup with fresh turmeric, an ingredient I only learned of when I took a 9 year friend to Caribbean Corner and she picked up the little roots and asked ‘what’s this?’ Fresh turmeric looks like dirty mini pieces of ginger and needs to be grated on a microplane for this soup. Be careful, turmeric leaves persistent yellow stains! If fresh turmeric is not easily available, use the powdered version. Fresh ginger is another key ingredient (powder will work too). Turmeric and ginger both have anti inflammatory properties. It is also best to use chickpeas made from dry, although a can will work if you desire. Serve this delicious soup topped with fresh chopped cilantro and parsley along with some dates…and crispy moroccan morsels…if I could find them!

1 cup dry chickpeas (soaked overnight in water with baking soda, then cooked until tender, see http://www.vivianlaw.ca/cook-beans-from-dry-skip-the-cans/ )

1 cup brown lentils

1 796 ml can diced tomatoes (puree if a smoother textured soup is desired)

2 tablespoons butter or olive oil

1 onion, finely chopped

1 celery rib, finely chopped

1 jalapeno, seeded and finely chopped

1 small piece of fresh ginger, finely chopped or 1/2 teaspoon powdered

1 small piece of fresh turmeric, finely grated or 1 teaspoon powdered

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 pinch saffron

4 cups vegetable broth

pepper and lemon juice to taste

chopped fresh parsley, cilantro and whole dates for serving

In a large soup pot, melt butter and saute onion, celery, jalapeno and ginger over medium heat until softened. Add tomatoes, vegetable broth, lentils and spices. Bring to a boil, reduce to a simmer and add chickpeas. Simmer for 30-40 minutes or until lentils are tender. Adjust salt, pepper and lemon juice to taste. Enjoy topped with chopped fresh parsley, cilantro and whole dates.

Delicious vegetarian harira soup, dates are essential

Delicious vegetarian harira soup, dates are essential

 

Making Life Good Eating Philosophy

In all my years as a health, fitness, nutrition and wellness professional, having engaging discussions on how to optimize health and well being have always been my priority as an educator. However, I have always felt that telling a person exactly what to eat was a bit beyond my reach, as there is no way I would be able to follow that advice myself, so leading by example has always been my path. We all know that diets do not work in the long term, but every few months a new program is published and the more restrictive it is, the more popular it can become. We seem to like quick fixes in our culture.

There is a way to improve and optimize your health and wellness through healthy eating choices-it requires a daily effort, which may seem like a lot of work depending on your mindset. I am extremely motivated to eat well, because I love food, enjoy eating and being healthy, so I make a conscious effort to do so on a daily basis. After many years of practice and reflection here is the Making Life Good eating philosophy to keep well:

  1. CARE about how, what, when, where and why you eat. This means cultivating a more conscious and positive relationship to food and eating. We eat 20 times a week, give or take, so it is important that we relate well to this part of our life. Having a good appetite means you are ‘really alive’. How do you eat? In a rush, at a leisurely pace, in conflict with making the right choice or in front of the tv? With your hands or a a knife and fork? What is the food you are eating? Can you know where it came from? When are you eating? All day long, at proper meal times, or odd times of day? Where are you eating? At your dining table, in your car, on the street, at your desk? Why are you eating? Hungry? Happy? Bored? For comfort? Socializing? Hopefully to nourish your body and soul.
  2. Be GRACEFUL. This means taking a moment for gratitude before we eat to notice that we have access to nourishing food and to be mindful and conscious while we eat. When you are in a state of grace, the conflict of I should or should not be eating this or that is not part of the picture. Being graceful is also having a sense of humour about food and life. We sure enjoyed this fried chicken on a stick with frosted flakes one time this summer:

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    Some tasty fried chicken on a stick with frosted flakes in the batter!

  3. PREPARE your own food at least once a week to start. I have never wished to impose on anyone’s eating habits, and this is my one exception. If you want to be healthy, you must make it your habit to develop the skill to prepare your own meals, at least sometimes. It is the best way to learn better habits and take care of yourself. Get good at making your favourite breakfast, lunch or dinner.
  4. ENJOY your food by involving all of your senses whenever you eat. Some of us are more visual, some have more of a sense of smell, and others are super tasters. Tune in to what speaks to you. I personally prefer eating on white plates that appear full and when I need to pack a lunch I use a spongebob lunchbox (it makes me smile and kids laugh). Plus, many days I have some idea of what I will be eating, so I look forward to it with much enthusiasm!
  5. EAT REAL FOOD. Once you become more aware and care about what you eat, real food is the most appealing for how it tastes, nourishment and satisfaction. Always best to have vegetables, fruits and the right mix of grains and proteins for you. Minimally processed and packaged real food.
  6. OBSERVE and LISTEN to your body. You are the absolute best judge of what foods work for you and your metabolism, so developing awareness to how your body responds to food you eat is critical to being healthy. Check your energy level, digestion and general well being after every meal to learn what works best for you. This is a daily practice and will help you discern what is best for you to eat.
  7. SHARE food. Eating is a human need that can create great connection with others. I take every opportunity I can to share great food with everyone around me, as it brings me great joy to share delicious experiences.

The practices listed above involve constant learning and work, which is well worth the effort for feeling and looking your best all the time, making life good-

Salad meals…we make our own

I have always wondered how a person could eat a salad for lunch or dinner, as it has always been an unsatisfying meal for me. I have ordered salads from all sorts of restaurants and specialized ‘healthy’ food places to feel disappointment in having a salad as a light lunch, never mind as dinner. A UK trainer friend shared the nutrition and healthy lifestyle tip of learning how to make your favourite food very well as a way of motivating yourself to cook. In my case of having a salad for a meal, the idea always sounded good, but it never worked until I started making lunch salads myself.

After a year of getting into the habit of having salads for lunch on a regular basis, I maintain it is best that you make your own to suit your own tastes, nutritional and digestive needs.  Salads are a great way to enjoy raw foods, in other words, natural, whole foods with the only processing being chopping. Selection of the raw foods makes a difference in digestion and energy levels when you pay attention, as every person is different. Here are some salads I have found be  satisfying meals:

pear arugula salad

Arugula and pear salad

Arugula pear salad with honey, shaved cheese and pecans: The combination of sweet, tart pear with the bite and slight bitterness of arugula is a classic combination. Dress the arugula leaves with a drizzle of olive oil, salt and pepper. Then top with sliced pear, a squeeze of lemon, a drizzle of honey then shaved grana padano cheese and pecans.

mixed green salad with slow cooked chicken, avocado, mango, cilantro and lime

mixed green salad with slow cooked chicken, avocado, mango, cilantro, lime and a sprinkling of string cheese

Mixed green salad with slow cooked chicken and mango: This salad is a fusion of several sources of inspiration. I ate the most delicious Mexican taco salad with slow cooked chicken at the San Francisco airport this year and I came home and wanted to make my own slow cooked chicken right away. Chili infused macadamia oil is a discovery I made in Hawaii a few years ago then mixed together with cilantro and lime from a farmer’s market for a most delicious, fresh salad dressing. This salad of chopped romaine and any other mixed greens on hand, is topped with green onion, sugar snap peas, cucumber, avocado, cilantro. Dressed with salt, pepper, a drizzle of chili infused macadamia oil, a generous squeeze of fresh lime juice, tossed and topped with slow cooked chicken, fresh mango pieces and a sprinkling of string cheese (just happened to have it on hand from a Lebanese store).

Greek salad with grilled halloumi

Greek salad with grilled halloumi

‘Greek’ salad topped with grilled halloumi cheese:

A Greek friend explained to me years ago that a greek salad is dressed with olive oil, lemon juice and oregano. I have taken creative liberty with this concept and my greek salad consists of romaine lettuce (other greens if available), green onion, cucumber, cherry tomato, chopped olives, fresh mint, parsley and oregano, seasoned with salt and pepper, drizzled with olive oil, a generous squeeze of fresh lemon juice, tossed and served with grilled halloumi cheese.

I hope the salads I mention above look appealing and inspire you to create your own. What the salads have in common is a slightly longer list of fresh ingredients with flavour and the technique of salting the salad greens first (a key step in bringing out the flavour of the greens), drizzling with oil then citrus juice. Also works the same way with any other type of dressing. The possibilities in making your own salad combinations are unlimited in your choice of greens, other veggies or fruit, protein sources, flavourful  toppings like fresh herbs, cheese, olives, crunchy toppings like nuts or seeds. Enjoy!

 

Relax and improve your posture

A relaxing pose that helps improve your posture

A relaxing pose that helps improve your posture

Posture is a concern and priority for many people. My friend Dr Blessyl says your posture is like a physical calling card you exhibit to the world. Stand tall and feel confident. Regular life has us sitting at a desk, driving a car, looking down at a cell phone, which tends to round our shoulders forward, which easily creates tension in the neck and shoulder areas and can also impede our breathing.

The relaxing pose featured in the photo above is borrowed from restorative yoga and can be practiced anywhere you can lie down with a rolled towel placed across your upper back underneath your armpits. If you find that your neck is extending back too far back or you feel uncomfortable, try placing a small folded towel underneath your head to improve your alignment. You can also bend your knees and have your feet flat on the floor if your lower back is not comfortable. The important point is to feel comfortable and at ease.

Just about everyone I have taught this pose to finds it relaxing and beneficial, as the position reverses shoulders that are rounded forward by opening through the chest, heart and arms, which also affects the heart and lung meridians according to the traditional chinese medicine map of the body. Physically being in an open hearted posture helps us to be more in tune with ourselves, since the heart can be considered the centre of our personality. In addition, the gentle back bend in the thoracic and lumbar spine helps the accessory muscles of breathing to relax, which can bring our breath pattern to a more optimal relaxed, effortless state.

Taking the time to relax in this position can also benefit your posture through gentle stretching across the chest, shoulders and arms and relaxation of the traps and neck-areas in which so many of us experience tension. Since this position is comfortable, you can easily remain in the pose for more than 5 minutes or as long as you wish. With consistent practice, you may experience improved breathing and posture, which makes life good!

 

Lights Off

Considering how often I ask and advise people on their sleep habits, it is surprising I have not written more on the topic until now. I have suggested many times in my career that getting good sleep is more of a priority than waking up early to work out. The more I learn through various health disciplines, reading, and experience, I find that sleep is a huge priority for maintaining good health in every way. Consider sleep to be your own personal fountain of youth-everything in your body functions more optimally with good quality rest.

Years ago, when I was enjoying more libations than I do now, I noticed I was working out consistently and not quite in the shape I wanted to be. I had the privilege of attending a seminar with Dr John Berardi and posed the question-how can I have all the fun I want and stay in shape? His advice was to improve my sleep quality, even though I had declared I got 7-8 hours of sleep consistently. This was a real eye opener: I have always considered myself to be a good sleeper, as I knew how important it was for me to get 8 hours of sleep to feel fully energized and did so most of the time. Since the time I received that advice, I have studied my own habits and worked to make sleep even more of a priority. Dr. Berardi’s advice was fantastic, I just worked on improving my sleep and got into better shape, which is definitely easier than dieting or working out more.

There are lots of tips out there on how to improve our sleep. However, I notice that sleep while being one of the most important health habits to improve, is also one of the most challenging to change in the sense of our entrenched beliefs and each personality’s unique proclivities. We all manage to cope and function in life with varying sleep quality, so it is fairly easy to become accustomed to whatever our current pattern is…therefore we are unlikely to feel much need or motivation to make changes to our sleep habits on any given day when we feel fine.

For example, a question I love to ask is: if it was required, would you rather stay up all night or wake up super early? This gives us some insight into whether we are more of a morning or a night person. Since I was a teenager, I have known myself to prefer staying up late than wake up early. In fact, I would even say it is quite difficult for me to go to sleep much before 11:30pm. I have heard from so many different sources over the years that it is better for our health and hormones through balancing our circadian rhythms to time our sleep patterns to the rising and setting of the sun. Have I ever been able to attempt to do this? Not until the past few weeks…

The book Lights Out came recommended in an article by John Paul Catanzaro, a strength training guru I have known for many years. The book piqued my curiosity and details some highly interesting theories on our sleeping, eating, mating habits and our health. As I read all about the benefits of sleep, I had 2 busy trips within 2 weeks to different time zones that left me a bit tired when I returned home. At the same time, there were some beautiful sunsets to watch at home, so I got into a habit of leaving the lights off in my living area to enjoy the natural light. The surprising thing that happened was I noticed feeling tired and ready for bed considerably earlier than usual. With this feeling, I was able to observe that ordinarily, if I had the lights on, I would easily push past this tiredness and find a second wind that would take me to midnight. I was tired enough from my travels to feel the need to honour when my body felt tired to get to bed earlier. However, I had to make a pact with myself that I must go to bed when I felt tired, which was easier said than done, since I was fighting my urge to accomplish just a few more things. Even though I would say I generally sleep well, I felt my sleep quality improve in waking up without an alarm, feeling even more energetic and happy that I have been motivated to keep the lights off habit going.

All this to say that even when we think our habits of being a night owl are unlikely to change, being willing and open to possibilities can bring about change (especially when there is a beautiful sunset to enjoy), even for a brief period of time. I would say I feel great when I wake up just about every day (except for those super early mornings), and I have been amazed to feel even better! I would never have guessed that I would be able to get into the habit of going to bed earlier at the start of summer, a time of year I have always relished staying up late. So if this change can happen in an avowed night owl such as myself, pretty much anything is possible and every little thing you do in the spirit of taking care of yourself adds up!

If all this talk sparks any interest in you to feel the benefits of improving your sleep habits, such as losing fat and improving your health by helping your hormones such as insulin function better: Try maximizing your exposure to natural light (be outside!) and minimizing your exposure to artificial light once the sun goes down. My number one tip that I live by is quit television or computer time before 10pm, and I realize this is easy for me to say since I have do not own a television. Secrets of a Good Night’s Sleep, which can be found in my recommended reading section, is a fantastic easy to read resource in learning about psychological nature of sleep, observing and improving your own habits, and even ways to cope with insomnia.

Making Life Good recommends spending lots of time outdoors and keeping the lights off to fully enjoy the upcoming summer solstice-cheers to a happy, healthy summer with sweet dreams!

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