fruition health news | October 2007

Feed your body. Change your life.
October 2007 Issue 3
	personal note from darshana
	HI! I am so touched by all the replies I received from last week's article. I wish I could post them all but that would be a very long ezine. Here's one that my assistant Jen wrote: "I can see why it was hard to write. I do the same thing. (I'm beginning to think we all do!). My mantra for when that happens is from that movie Finding Nemo. These fish get trapped in a dark and scary part of the ocean and one keeps saying (in a very sing song happy voice) "just keep swimming, just keep swimming, just keep swimming." I know from experience that if I "just keep swimming" and ignore the fearful voice in my head, I will be less likely to sabotage myself." What a great visual mantra! OK I have to write one more personal thing - Last night I went to an African dance class. It was so much fun! I remembered how much I love to dance (which I don't do anymore) It was the perfect primary food to a rather tough week. My spirit is alive again. So go dancin' when you feel a bit tight or blue- I know it's my new primary food. In this week's article, meet our recipe contest winners and see how FWH supported them in the kitchen and their lives. Ciao for now… In health, back to top
	recipes from our community
	Who doesn't love home cooked food? These 4 Fruition Women's Health Community members show us how to make home cooked meals simple, delicious, and easy to make. Just the way we like it at Fruition Women's Health. The recipes were all so good we made them ALL WINNERS! I hope you try them. And remember: The golden rule for cooking from a recipe…. If a recipe has an ingredient you don't like or don't have, be creative- substitute and vary the recipe to make it YOUR UNIQUE CREATION! Bonn Appetite!! FALL BUTTERNUT SQUASH SOUP WITH PEAR PUREE: By Maya Zuckerman Ingredients For Butternut Squash Soup: 1-2 tablespoons olive oil 1 yellow onion - cubed 3 shallots - cubed 1 butternut squash - peeled, seeded and cubed 3 carrots - cubed pinch of herbs De Provence - or thyme and rosemary 4-6 cups of water or vegetable stock - according to thickness wanted Ingredients For Pear Puree: 2-3 Bosc Pears - peeled, cored and cubed 1 tablespoon white balsamic vinegar 3-6 basil leaves 3 cloves Soup Prep: Sauté onion in oil in a big stock pot. Add shallots and sauté until golden. Add butternut squash and carrots and sauté for 5-10 minutes. Gradually add stock (or water) and stir. Add herbs and stir. Bring to a boil and season. Simmer for 20-30 minutes or until veggies are soft. Blend soup in a blender. Pear Puree: Place pears in small pot. Add a cup of water, the balsamic vinegar and cloves and bring to a boil. Add basil leaves. Simmer and cook until pears are softened. Puree' the pears in a blender. Serve soup in bowl and add a dollop of the puree' on top. Other options * Add persimmon to the soup – when in season * Be careful not to overdue the basil as it can take over the flavor. CALABASITAS By Olivia McMullen Fields Calabacitas, which means "little squash," is a quick, versatile, colorful Southwestern vegetable dish. Traditionally, it is served as a side. You can also serve it as a main course in the form of tacos or enchiladas. Topped with leftover mashed potatoes and baked at 350 for 20 minutes, it makes a great "shepard's pie." The leftovers keep very well in an airtight container in the fridge so I always make a large batch. Ingredients 3 tablespoons olive oil 5 cups summer squash (yellow crook-neck squash, zucchini) 1 medium onion, chopped 2-4 cloves garlic, minced 1/2 cup chopped, peeled roasted green chile (if canned, drained and rinsed) Or 1 jalapeño, seeded, ribbed and chopped fine 1/4-1/2 cup vegetable or chicken stock 2 cups cooked corn 1 cup chopped tomatoes Salt and pepper to taste Cut squash into halves lengthwise, then cut up into half moons about 1/4 inch thick. Heat olive oil in large skillet over medium heat. Add onion and cook until softened. Add garlic and jalapeño (if using) and cook 2 minutes more. Add squash and broth enough broth to moisten the mixture. Season with salt and pepper. Reduce heat to medium low. Cook, covered and stirring from time to time covered for about 10 minutes or until squash is fork tender, but still holds its shape. The broth should provide enough liquid to steam the veggies, but the mixture should not be too watery. Add green chile (if using), corn and tomato. Cook until heated through. Check for seasoning and serve. A note from Olivia: "Before going to Fruition, I expected to get a meal plan, in other words, to be told what I should eat and when. Instead, Darshana helped me shed the limitations I imposed on myself around food and I learned to eat in a way that made me feel great on all levels." - Olivia McMullen DARYA'S AUTUMNAL SALAD By Dayra Mead Ingredients 1 pumpkin (butternut squash or yams possible) 2 beets 1 medium red onion 2 limes feta cheese 1 head of radicchio Toasted sunflower seeds to taste peanut oil salt & pepper Chop pumpkin, yams, squash & beets (preferably boiled and soft first) into smallish chunks. Roast on a cookie sheet, sprinkle with peanut oil at 375-400 degrees for 1/2 hour till browned, turning every 10 minutes. Dice onion, marinate in lime juice for 1/2 hour. When roasted veggies cooled add to onions. Chop up radicchio and add to mixture with chopped feta cheese. Add roasted sunflower seeds before serving. Add salt & pepper A note from Dayra: "This is great if veggies are still slightly warm. Great alone as a meal or goes great with a Tri-Tip steak-- always great for a potluck. This has been served at many a BBQ and dinner party; can't go wrong. The best part is it is so colorful!" -Dayra BROCCOLI PUREE W/BROWN BUTTER: By Cami Walker Ingredients 3 bunches broccoli (~ 1 3/4 lbs.) 2 garlic cloves, peeled 3 T. unsalted butter 3/4 t. salt 1/4 t. black pepper Cut broccoli florets from the stems (you should have ~ 1 lb. florets) Bring ~ 2 c. water to a boil in a medium saucepan. add the broccoli & garlic. Bring back to a boil, reduce heat to low, cover, & cook until tender, ~ 10 min. Drain but reserve some liquid. put solids in food processor. Melt the butter in a skillet & continue cooking it over medium heat until it turns light brown. Add to the food processor along w/salt, pepper & 3 T. reserved cooking liquid. Process into a fine puree (you will have ~ 2 c.) Serve immediately, or cool, cover, refrigerate, & reheat in a microwave at serving time. MASHED SWEET POTATOES WITH CASHEW CREAM By Cami Walker Ingredients 3 or 4 sweet potatoes salt to taste 1 TBS butter or earth balance spread rice milk -- start with 1/4 cup dash of cinnamon Cut yams and boil in salted water with skins on until soft Strain water off yams. Add salt, butter, rice milk and cinnamon. Mash with potato masher until yams are the consistency you like. If you want them ultra smooth add a bit more rice milk and puree in the blender or food processor. Top with cashew cream (recipe below). Cashew Cream topping 1 cup cashews ¼ cup rice milk dash of cinnamon dash of all spice dash of ginger (powder) 1 TBS maple syrup Put all ingredients into blender and puree until smooth. Can add extra rice milk if needed and season with spices to taste. A note from Cami: "The Fruition Women's Advanced Group Program was a catalyst for transformation in every area of my life. I'm living the life of my dreams today. I couldn't have made the changes I've made without the support of Darshana and this group." - Cami Walker Founder of her own business (after doing the FWH program) Creative Urge. Small Business Consulting www.creativeurge.com 415 640-0419 back to top
	upcoming events
	If you are inspired by the work we do at FWH or know someone who could benefit from our services call or email us today and learn more about our programs. Click HERE to tell us more about you and your health. FWH programs to choose from: IN PERSON San Francisco Bay area: http://www.fruitionhealth.com/services_local.html Santa Cruz CA Coming in 2008! PHONE PROGRAMS http://www.fruitionhealth.com/services_longdistance.html NEW SF GROUP PROGRAM Starts Tuesday January 8, 2008 Start the year out on the health track! Spots filling up. Contact Senior Health Counselor Alice for your free consultation or to register! alice@fruitionhealth.com If you are wondering if the FWH program is for you, speak with one of our counselors for free. During your free initial session, we will review your health history in detail and discuss your goals. Then we will work together to design a program that focuses on your specific health concerns. Call 415 -552 -8344 or email info@fruitionhealth.com November 10, 2007 Love the Skin You Are In! Transforming Body Image 1:00- 3:30pm at The Yoga Tree Stanyan For more details or to register: http://www.yogatreesf.com/workshops.htm November 11, 2007 Sugar Can Be Medicine 1:00- 4:00pm at The Yoga Tree Stanyan For more details or to register: http://www.yogatreesf.com/workshops.htm back to top
©2006 Fruition Health www.fruitionhealth.com	Transforming women's relationship to food and themselves.
The Fruition Health Newsletter is written by Darshana Weill. If you have any questions or comments, please send them to us! darshana@fruitionhealth.com Subscribe to Fruition Health News: First Name : Email:

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